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Elisabeth Guichard

D-Index & Metrics

Chemistry

D-Index
57
Citations
9180
World Ranking
11345
National Ranking
432

Biology and Biochemistry

D-Index
58
Citations
9236
World Ranking
13442
National Ranking
509

Elisabeth Guichard publications per year

1984: 1 publications 1985: 0 publications 1986: 1 publications 1987: 1 publications 1988: 2 publications 1989: 2 publications 1990: 5 publications 1991: 3 publications 1992: 3 publications 1993: 2 publications 1994: 0 publications 1995: 6 publications 1996: 2 publications 1997: 2 publications 1998: 4 publications 1999: 1 publications 2000: 9 publications 2001: 3 publications 2002: 5 publications 2003: 8 publications 2004: 18 publications 2005: 3 publications 2006: 21 publications 2007: 8 publications 2008: 11 publications 2009: 5 publications 2010: 17 publications 2011: 8 publications 2012: 16 publications 2013: 13 publications 2014: 27 publications 2015: 14 publications 2016: 16 publications 2017: 10 publications 2018: 12 publications 2019: 11 publications 2020: 2 publications 2021: 3 publications 2022: 3 publications 2023: 5 publications
1984 2023

283 publications in total across all disciplines

Elisabeth Guichard publication distribution in Chemistry in 2027

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2027. The highlighted bar marks where Elisabeth Guichard sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 235 publications — 45th percentile

45% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Elisabeth Guichard D-index placement in Chemistry in 2027

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2027. The highlighted bar marks where Elisabeth Guichard sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 57 D-Index — 39th percentile

39% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Elisabeth Guichard is affiliated with the Centre national de la recherche scientifique (CNRS) in France. Their research primarily focuses on Agricultural and Biological Sciences, with an emphasis on Food Science, Animal Science and Zoology, Sensory Systems, Biomedical Engineering, and Nutrition and Dietetics.

Their work intersects various key topics, including:

  • Sensory Analysis and Statistical Methods
  • Meat and Animal Product Quality
  • Olfactory and Sensory Function Studies
  • Advanced Chemical Sensor Technologies
  • Fermentation and Sensory Analysis
  • Biochemical Analysis and Sensing Techniques
  • Botanical Research and Chemistry

Guichard has contributed to several scientific publications, notably in the last few years. Selected recent papers include:

  • Volatile Compounds in Pulses: A Review, 2021, Foods
  • Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor), 2022, Food Research International
  • First steps towards FAIRization of product-focused sensory data, 2022, Food Quality and Preference
  • Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures, 2022, Foods
  • PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering, 2023, npj Science of Food

Their frequent co-authors include Christian Salles, Thierry Thomas-Danguin, Jean-Luc Le Quéré, Hervé Guillemin, and Caroline Pénicaud. This suggests collaboration across multiple experts within sensory and food science domains.

Guichard's publications are commonly featured in venues such as HAL (Le Centre pour la Communication Scientifique Directe), Foods, Food Research International, Food Quality and Preference, and npj Science of Food. The highest volume of their work appears in the HAL repository, reflecting a strong representation within open scientific communication platforms.

In addition to journal articles, Guichard has contributed to book publications, including a title published by the Centre National de la Recherche Scientifique: Proceedings of the 16th Weurman Flavour Research Symposium (2022).

Best Publications

  • Interactions between flavor compounds and food ingredients and their influence on flavor perception

    E. Guichard

  • In-Mouth Mechanisms Leading to Flavor Release and Perception

    Christian Salles;Marie-Christine Chagnon;Gilles Feron;Elisabeth Guichard

  • Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation

    Gérald Ferrari;Odile Lablanquie;Roger Cantagrel;Jérôme Ledauphin

  • Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).

    Barbara Rega;Nicole Fournier;Elisabeth Guichard

  • Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

    Unknown

  • Interactions between β-lactoglobulin and flavour compounds

    E Guichard;S Langourieux

  • Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.

    Jérôme Ledauphin;Jean-François Saint-Clair;Odile Lablanquie;Hugues Guichard

  • Flavour retention and release from protein solutions

    Elisabeth Guichard

  • Sensory methodologies and the taste of water.

    Eric Teillet;Pascal Schlich;Christine Urbano;Sylvie Cordelle

  • Saliva and Flavor Perception: Perspectives

    Francis Canon;Fabrice Neiers;Elisabeth Guichard

  • Potent Aroma Compounds of Two Red Wine Vinegars

    Marielle Charles;Bertrand Martin;Christian Ginies;Patrick Etievant

  • Flavor Control in Baked Cereal Products

    M.A. Pozo-Bayón;E. Guichard;N. Cayot

  • Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.

    Isabelle Maraval;Christian Mestres;Karine Pernin;Fabienne Ribeyre

  • Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling.

    Isabelle Andriot;Marcus Harrison;Nicole Fournier;Elisabeth Guichard

  • The aroma of strawberry (Fragaria ananassa): characterisation of some cultivars and influence of freezing.

    Catherine Douillard;Elisabeth Guichard

  • A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

    C. Tournier;C. Tournier;C. Sulmont-Rossé;C. Sulmont-Rossé;E. Sémon;E. Sémon;A. Vignon;A. Vignon

  • Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

    Unknown

  • Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

    E. Guichard;S. Issanchou;A. Descourvieres;P. Etievant

  • Flavour perception: aroma, taste and texture interactions

    Carole Tournier;Claire Sulmont-Rossé;Elisabeth Guichard;Noureddine Benkeblia

  • Taste Perception of Nutrients Found in Nutritional Supplements: A Review

    Thomas Delompré;Elisabeth Guichard;Loïc Briand;Christian Salles

  • Optimal conditions for the formation of sotolon from alpha-ketobutyric acid in the French "Vin Jaune"

    Thu Thuy Pham;E. Guichard;P. Schlich;C. Charpentier

  • Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions

    Nicolas Decourcelle;Samuel Lubbers;Nadine Vallet;Pascale Rondeau

  • Measurement of Interactions between β-Lactoglobulin and Flavor Compounds (Esters, Acids, and Pyrazines) by Affinity and Exclusion Size Chromatography

    Emeline Pelletier;Kai Sostmann;Elisabeth Guichard

Frequent Co-Authors

Ziya Günata
Ziya Günata University of Montpellier
Armin Mosandl
Armin Mosandl Goethe University Frankfurt
Andrée Voilley
Andrée Voilley University of Burgundy
Hubert Vidal
Hubert Vidal Claude Bernard University Lyon 1
Robert J Henry
Robert J Henry University of Queensland
Jean-Claude Pernollet
Jean-Claude Pernollet INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Pedro J. Martín-Álvarez
Pedro J. Martín-Álvarez Spanish National Research Council
Daniel Granato
Daniel Granato University of Limerick
M. Victoria Moreno-Arribas
M. Victoria Moreno-Arribas Spanish National Research Council
Christelle Lopez
Christelle Lopez Centre national de la recherche scientifique, CNRS

External Links

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