Elisabeth Guichard

发表

PO2 - A Process and Observation Ontology in Food Science. Application to Dairy Gels

Juliette Dibie, Stéphane Dervaux, Liliana Ibanescu, 2016, MTSR.

Sensory methodologies and the taste of water.

Pascal Schlich, Elisabeth Guichard, Eric Teillet, 2010 .

A Use Case of Data Integration in Food Production

Juliette Dibie, Stéphane Dervaux, Liliana Ibanescu, 2018, EKAW.

Développement, optimisation et utilisation d'un simulateur de mastication "bouche artificielle"

Ralph Seulin, Elisabeth Guichard, Patrick Gorria, 2009 .

Identifying Control Parameters in Cheese Fabrication Process Using Precedence Constraints

Juliette Dibie, Elisabeth Guichard, Pierre-Henri Wuillemin, 2018, DS.

Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology

Bruno Perret, Hervé Guillemin, Stéphane Dervaux, 2018 .

Aroma cross-modal interactions with texture and taste in dairy products

Elisabeth Guichard, Claire Sulmont-Rossé, Carole Tournier, 2006 .

Food flavour analyses: traditional and new challenging methods

Elisabeth Guichard, Jean-Luc Le Quéré, 2011 .

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

Elisabeth Guichard, C. Trelea, Isabelle Souchon, 2006 .

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Bruno Perret, Hervé Guillemin, Stéphane Dervaux, 2019, International Dairy Journal.

Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

Bruno Perret, Hervé Guillemin, Caroline Pénicaud, 2021, International Dairy Journal.

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

El Mostafa Qannari, Elisabeth Guichard, Philippe Courcoux, 2014, PloS one.

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

Elisabeth Guichard, Barbara Rega, E. Guichard, 2003, Journal of agricultural and food chemistry.

Multivariate statistical analysis of a large odorants database aimed at revealing similarities and links between odorants and odors

Elisabeth Guichard, Karine Audouze, Florian Koensgen, 2018 .

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

Catherine Douillard, Elisabeth Guichard, C. Douillard, 1990 .

Selection and classification of volatile compounds of apricot using the RV coefficient

Pascal Schlich, Elisabeth Guichard, P. Schlich, 1989 .

Use of catalyst in a 3D-QSAR study of the interactions between flavor compounds and beta-lactoglobulin.

Elisabeth Guichard, E. Guichard, A. Tromelin, 2003, Journal of agricultural and food chemistry.

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.

Elisabeth Guichard, Christian Salles, C. Salles, 2014, Food chemistry.

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Elisabeth Guichard, Thierry Thomas-Danguin, J. Berdagué, 2012 .

A direct thermal desorber as a sampling device for application specific sensor system

Elisabeth Guichard, Patrick Mielle, Marie Souchaud, 2006 .

Flavor Control in Baked Cereal Products

Elisabeth Guichard, Nathalie Cayot, María Ángeles Pozo-Bayón, 2006 .

GC sniffing analysis: olfactive intensity measurement by two methods

Elisabeth Guichard, Sylvie Issanchou, Hugues Guichard, 1995 .

Contribution to the understanding of consumers’ creaminess concept: A sensory and a verbal approach

Elisabeth Guichard, Claire Sulmont-Rossé, Sylvie Issanchou, 2007 .

Relationships between molecular structure and perceived odor quality of ligands for a human olfactory receptor.

Elisabeth Guichard, Thierry Thomas-Danguin, Loïc Briand, 2008, Chemical senses.