Christine Guyot-Declerck
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Phytochemicals and Antioxidant Activities, Essential Oils and Antimicrobial Activity, Meat and Animal Product Quality, Bee Products Chemical Analysis
Most-Cited Works
- → Investigation of the β-Damascenone Level in Fresh and Aged Commercial Beers(2002)90 cited
- → Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia×latifolia honeys(2002)58 cited
- → Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data(2004)55 cited
- → Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging(2005)51 cited
- → Combinatorial Synthesis and Sensorial Properties of Mercapto Primary Alcohols and Analogues(2003)48 cited
- → Optimized Extraction Procedure for Quantifying Norisoprenoids in Honey and Honey Food Products(2000)27 cited
- → Assessment of Added Glutathione in Yeast Propagations, Wort Fermentations, and Beer Storage(2004)11 cited
- → Inferential non‐centred principal curve analysis of time‐intensity curves in sensory analysis: the methodology and its application to beer astringency evaluation(2007)4 cited