| Wine PX Etiévant Volatile compounds in foods and beverages, 483-546, 2017 | 739 | 2017 |
| Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity N Pineau, P Schlich, S Cordelle, C Mathonnière, S Issanchou, A Imbert, ... Food Quality and Preference 20 (6), 450-455, 2009 | 682 | 2009 |
| Interactions between flavor compounds and food ingredients and their influence on flavor perception E Guichard Food Reviews International 18 (1), 49-70, 2002 | 609 | 2002 |
| Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines T Tominaga, A Furrer, R Henry, D Dubourdieu Flavour and Fragrance Journal 13 (3), 159-162, 1998 | 457 | 1998 |
| In-mouth mechanisms leading to flavor release and perception C Salles, MC Chagnon, G Feron, E Guichard, H Laboure, M Morzel, ... Critical reviews in food science and nutrition 51 (1), 67-90, 2010 | 275 | 2010 |
| Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation G Ferrari, O Lablanquie, R Cantagrel, J Ledauphin, T Payot, N Fournier, ... Journal of agricultural and food chemistry 52 (18), 5670-5676, 2004 | 209 | 2004 |
| Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure I López-Galilea, N Fournier, C Cid, E Guichard Journal of Agricultural and Food Chemistry 54 (22), 8560-8566, 2006 | 205 | 2006 |
| Biosynthesis of mono-and sesquiterpenes in carrot roots and leaves (Daucus carota L.): Metabolic cross talk of cytosolic mevalonate and plastidial methylerythritol phosphate … D Hampel, A Mosandl, M Wüst Phytochemistry 66 (3), 305-311, 2005 | 200 | 2005 |
| Identification of volatile compounds with a “toasty” aroma in heated oak used in barrelmaking I Cutzach, P Chatonnet, R Henry, D Dubourdieu Journal of Agricultural and Food Chemistry 45 (6), 2217-2224, 1997 | 198 | 1997 |
| Identification of volatile and powerful odorous thiols in Bordeaux red wine varieties P Bouchilloux, P Darriet, R Henry, V Lavigne-Cruège, D Dubourdieu Journal of Agricultural and Food Chemistry 46 (8), 3095-3099, 1998 | 187 | 1998 |
| Enantioselective capillary gas chromatography and stable isotope ratio mass spectrometry in the authenticity control of flavors and essential oils A Mosandl Food Reviews International 11 (4), 597-664, 1995 | 186 | 1995 |
| Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O) B Rega, N Fournier, E Guichard journal of Agricultural and Food Chemistry 51 (24), 7092-7099, 2003 | 176 | 2003 |
| Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography− mass spectrometry J Ledauphin, JF Saint-Clair, O Lablanquie, H Guichard, N Founier, ... Journal of Agricultural and Food Chemistry 52 (16), 5124-5134, 2004 | 175 | 2004 |
| Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids JF Cavin, V Andioc, PX Etievant, C Divies American Journal of Enology and Viticulture 44 (1), 76-80, 1993 | 175 | 1993 |
| Flavour retention and release from protein solutions E Guichard Biotechnology advances 24 (2), 226-229, 2006 | 173 | 2006 |
| Sensory methodologies and the taste of water E Teillet, P Schlich, C Urbano, S Cordelle, E Guichard Food Quality and Preference 21 (8), 967-976, 2010 | 169 | 2010 |
| Potent aroma compounds of two red wine vinegars M Charles, B Martin, C Ginies, P Etievant, G Coste, E Guichard Journal of Agricultural and Food Chemistry 48 (1), 70-77, 2000 | 169 | 2000 |
| Neutral volatile compounds in the raw milks from different species L Moio, J Dekimpe, P Etievant, F Addeo Journal of Dairy Research 60 (2), 199-213, 1993 | 164 | 1993 |
| The role of olfaction in the elaboration and use of the Chardonnay wine concept J Ballester, C Dacremont, Y Le Fur, P Etiévant Food quality and preference 16 (4), 351-359, 2005 | 161 | 2005 |
| Interactions between β-lactoglobulin and flavour compounds E Guichard, S Langourieux Food chemistry 71 (3), 301-308, 2000 | 161 | 2000 |
