| Year |
Citation |
Score |
| 2020 |
Cotter AR, Batali ME, Ristenpart WD, Guinard JX. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. Journal of Food Science. PMID 33340109 DOI: 10.1111/1750-3841.15561 |
0.347 |
|
| 2020 |
Halim J, Bouzari A, Felder D, Guinard JX. The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods. Journal of Food Science. PMID 32776553 DOI: 10.1111/1750-3841.15354 |
0.473 |
|
| 2020 |
Frost SC, Ristenpart WD, Guinard JX. Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee. Journal of Food Science. PMID 32652586 DOI: 10.1111/1750-3841.15326 |
0.364 |
|
| 2020 |
Batali ME, Frost SC, Lebrilla CB, Ristenpart WD, Guinard JX. Sensory and Monosaccharide Analysis of Drip Brew Coffee Fractions versus Brewing Time. Journal of the Science of Food and Agriculture. PMID 32031262 DOI: 10.1002/Jsfa.10323 |
0.323 |
|
| 2020 |
Guinard J, Yang S, Pasquali G, Borchi C, Briwa B. The Fat Flip - Sensory profiles of four dishes in which butter was replaced with extra virgin olive oil International Journal of Gastronomy and Food Science. 22: 100250. DOI: 10.1016/J.Ijgfs.2020.100250 |
0.398 |
|
| 2020 |
Estay K, Pan S, Zhong F, Guinard J. The relationship between children’s and mothers’ vegetable liking in Chile, China and the United States Food Quality and Preference. 86: 104000. DOI: 10.1016/J.Foodqual.2020.104000 |
0.322 |
|
| 2020 |
Kurzer A, Wiriyaphanich T, Cienfuegos C, Spang E, Guinard J. Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste Food Quality and Preference. 83: 103917. DOI: 10.1016/J.Foodqual.2020.103917 |
0.363 |
|
| 2019 |
Simons T, McNeil C, Pham VD, Wang S, Wang Y, Slupsky C, Guinard JX. Chemical and sensory analysis of commercial Navel oranges in California. Npj Science of Food. 3: 22. PMID 31701017 DOI: 10.1038/s41538-019-0055-7 |
0.327 |
|
| 2019 |
Simons TJ, McNeil CJ, Pham VD, Suh JH, Wang Y, Slupsky CM, Guinard JX. Evaluation of California-Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling. Journal of Food Science. PMID 31609472 DOI: 10.1111/1750-3841.14820 |
0.474 |
|
| 2019 |
Cecchi L, Schuster N, Flynn D, Bechtel R, Bellumori M, Innocenti M, Mulinacci N, Guinard JX. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production. Journal of Food Science. PMID 31546280 DOI: 10.1111/1750-3841.14800 |
0.427 |
|
| 2019 |
Menezes Ayres EM, Lee SM, Boyden L, Guinard JX. Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars. Journal of Food Science. PMID 31339567 DOI: 10.1111/1750-3841.14724 |
0.625 |
|
| 2019 |
Frost SC, Ristenpart WD, Guinard JX. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee. Journal of Food Science. PMID 31269246 DOI: 10.1111/1750-3841.14696 |
0.433 |
|
| 2019 |
Kurzer AB, Bechtel R, Guinard J. Adult and Child Focus Group Views of Oranges and Mandarins Horttechnology. 29: 408-416. DOI: 10.21273/Horttech04320-19 |
0.336 |
|
| 2019 |
Simons TJ, McNeil CJ, Pham AD, Slupsky CM, Roose ML, Guinard J. Chemical, Sensory, and Consumer Evaluations of ‘DaisySL’ Mandarins Grafted onto Three Different Rootstocks Hortscience. 54: 1217-1222. DOI: 10.21273/Hortsci14023-19 |
0.314 |
|
| 2019 |
Simons T, McNeil C, Pham V, Slupsky C, Guinard J. Comparison of preference clustering outcomes from replicated consumer tests—A case study with mandarins Journal of Sensory Studies. 34. DOI: 10.1111/Joss.12537 |
0.302 |
|
| 2018 |
Spencer M, Kurzer A, Cienfuegos C, Guinard JX. Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues. Appetite. 131: 14-27. PMID 30165100 DOI: 10.1016/J.Appet.2018.08.030 |
0.406 |
|
| 2018 |
Simons T, Sivertsen H, Guinard J. Mapping the Preferences of Adult and Child Consumers for California-grown Mandarins Hortscience. 53: 1029-1037. DOI: 10.21273/Hortsci13095-18 |
0.375 |
|
| 2018 |
Simons T, Sivertsen H, Guinard J. Mapping the Preferences of Adult and Child Consumers for California-grown Navel Oranges Hortscience. 53: 661-668. DOI: 10.21273/Hortsci12924-18 |
0.388 |
|
| 2018 |
Spencer M, Cienfuegos C, Guinard J. The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein Food Quality and Preference. 68: 50-63. DOI: 10.1016/J.Foodqual.2018.02.003 |
0.404 |
|
| 2017 |
Spencer M, Guinard JX. The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes. Journal of Food Science. PMID 29193069 DOI: 10.1111/1750-3841.13991 |
0.464 |
|
| 2016 |
Lee SM, Kim SE, Guinard JX, Kim KO. Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions. Food Science and Biotechnology. 25: 745-756. PMID 30263332 DOI: 10.1007/s10068-016-0128-1 |
0.549 |
|
| 2016 |
Spencer M, Sage E, Velez M, Guinard JX. Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel. Journal of Food Science. PMID 27861864 DOI: 10.1111/1750-3841.13555 |
0.347 |
|
| 2016 |
Guinard JX, Myrdal Miller A, Mills K, Wong T, Lee SM, Sirimuangmoon C, Schaefer SE, Drescher G. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite. PMID 27317972 DOI: 10.1016/J.Appet.2016.06.018 |
0.757 |
|
| 2016 |
Sirimuangmoon C, Lee S, Guinard J, Miller AM. A Study of Using Mushrooms as a Plant-based Alternative for a Popular Meat-based Dish Asia-Pacific Journal of Science and Technology. 21: 156-167. DOI: 10.14456/Kkurj.2016.15 |
0.757 |
|
| 2016 |
Lee SM, Kim SE, Guinard JX, Kim KO. Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions Food Science and Biotechnology. 25: 745-756. DOI: 10.1007/s10068-016-0128-1 |
0.33 |
|
| 2014 |
Myrdal Miller A, Mills K, Wong T, Drescher G, Lee SM, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms. Journal of Food Science. 79: S1795-804. PMID 25124478 DOI: 10.1111/1750-3841.12549 |
0.747 |
|
| 2014 |
Kitsawad K, Guinard JX. Combining means-end chain analysis and the Portrait Value Questionnaire to research the influence of personal values on food choice Food Quality and Preference. 35: 48-58. DOI: 10.1016/J.Foodqual.2014.01.003 |
0.736 |
|
| 2013 |
Delgado C, Gómez-Rico A, Guinard JX. Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil Food Research International. 54: 2112-2121. DOI: 10.1016/J.Foodres.2013.10.021 |
0.355 |
|
| 2013 |
Santosa M, Clow EJ, Sturzenberger ND, Guinard JX. Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil Food Research International. 54: 2104-2111. DOI: 10.1016/J.Foodres.2013.07.051 |
0.728 |
|
| 2013 |
Ferdenzi C, Delplanque S, Barbosa P, Court K, Guinard JX, Guo T, Craig Roberts S, Schirmer A, Porcherot C, Cayeux I, Sander D, Grandjean D. Affective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelings Food Quality and Preference. 30: 128-138. DOI: 10.1016/J.Foodqual.2013.04.010 |
0.338 |
|
| 2012 |
Lee SM, Kitsawad K, Sigal A, Flynn D, Guinard JX. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives. Journal of Food Science. 77: S439-48. PMID 23240976 DOI: 10.1111/J.1750-3841.2012.03001.X |
0.772 |
|
| 2012 |
Delgado C, Guinard JX. Internal and External Quality Mapping as a New Approach to the Evaluation of Sensory Quality - a Case Study with Olive Oil Journal of Sensory Studies. 27: 332-343. DOI: 10.1111/Joss.12000 |
0.333 |
|
| 2011 |
Delgado C, Guinard JX. Sensory properties of Californian and imported extra virgin olive oils. Journal of Food Science. 76: S170-6. PMID 21535856 DOI: 10.1111/J.1750-3841.2011.02040.X |
0.362 |
|
| 2011 |
Menezes E, Deliza R, Chan HL, Guinard JX. Preferences and attitudes towards açaí-based products among North American consumers Food Research International. 44: 1997-2008. DOI: 10.1016/J.Foodres.2011.02.048 |
0.445 |
|
| 2011 |
Santosa M, Guinard JX. Means-end chains analysis of extra virgin olive oil purchase and consumption behavior Food Quality and Preference. 22: 304-316. DOI: 10.1016/J.Foodqual.2010.12.002 |
0.734 |
|
| 2011 |
Delgado C, Guinard JX. How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings? Food Quality and Preference. 22: 213-225. DOI: 10.1016/J.Foodqual.2010.10.004 |
0.434 |
|
| 2010 |
Santosa M, Abdi H, Guinard JX. A modified sorting task to investigate consumer perceptions of extra virgin olive oils Food Quality and Preference. 21: 881-892. DOI: 10.1016/J.Foodqual.2010.05.011 |
0.713 |
|
| 2005 |
Chapman DM, Roby G, Ebeler SE, Guinard JX, Matthews MA. Sensory attributes of Cabernet Sauvignon wines made from vines with different water status Australian Journal of Grape and Wine Research. 11: 339-347. DOI: 10.1111/J.1755-0238.2005.Tb00033.X |
0.58 |
|
| 2004 |
Chapman DM, Thorngate JH, Matthews MA, Guinard JX, Ebeler SE. Yield effects on 2-methoxy-3-isobutylpyrazine concentration in cabernet sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method. Journal of Agricultural and Food Chemistry. 52: 5431-5. PMID 15315381 DOI: 10.1021/Jf0400617 |
0.569 |
|
| 2004 |
Bushnell SE, Guinard JX, Bamforth CW. Effects of Sulfur Dioxide and Polyvinylpolypyrrolidone on the Flavor Stability of Beer as Measured by Sensory and Chemical Analysis Journal of the American Society of Brewing Chemists. 61: 133-141. DOI: 10.1094/Asbcj-61-0133 |
0.314 |
|
| 2004 |
Chapman DM, Matthews MA, Guinard JX. Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yields American Journal of Enology and Viticulture. 55: 325-334. |
0.57 |
|
| 2003 |
Bovell-Benjamin AC, Guinard JX. Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs. Critical Reviews in Food Science and Nutrition. 43: 379-400. PMID 12940417 DOI: 10.1080/10408690390826563 |
0.303 |
|
| 2003 |
Hersleth M, Mevik BH, Næs T, Guinard JX. Effect of contextual factors on liking for wine - Use of robust design methodology Food Quality and Preference. 14: 615-622. DOI: 10.1016/S0950-3293(02)00190-8 |
0.319 |
|
| 2002 |
Yackinous CA, Guinard JX. Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women. Appetite. 38: 201-9. PMID 12071686 DOI: 10.1006/Appe.2001.0481 |
0.761 |
|
| 2002 |
Guinard JX, Wee C, McSunas A, Fritter D. Flavor release from salad dressing varying in fat and garlic flavor Food Quality and Preference. 13: 129-137. DOI: 10.1016/S0950-3293(01)00075-1 |
0.383 |
|
| 2002 |
Guinard JX. Internal and external preference mapping: Understanding market segmentation and identifying drivers of liking Acs Symposium Series. 825: 227-242. |
0.305 |
|
| 2001 |
Yackinous C, Guinard JX. Relation between PROP taster status and fat perception, touch, and olfaction Physiology and Behavior. 72: 427-437. PMID 11274688 DOI: 10.1016/S0031-9384(00)00430-3 |
0.756 |
|
| 2001 |
Giovanni M, Guinard JX. Time intensity profiles of flavor potentiators (MSG, IMP, GMP) Journal of Sensory Studies. 16: 407-423. DOI: 10.1111/J.1745-459X.2001.Tb00310.X |
0.323 |
|
| 2001 |
Guinard JX, Uotani B, Schlich P. Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind versus with knowledge of brand and price Food Quality and Preference. 12: 243-255. DOI: 10.1016/S0950-3293(01)00011-8 |
0.438 |
|
| 2000 |
Yackinous C, Guinard JX. Flavor manipulation can enhance the impression of fat in some foods Journal of Food Science. 65: 909-914. |
0.345 |
|
| 1999 |
Guinard JX, Sechevich PJ, Meaker K, Jonnalagadda SS, Kris-Etherton P. Sensory responses to fat are not affected by varying dietary energy intake from fat and saturated fat over ranges common in the American diet Journal of the American Dietetic Association. 99: 690-696. PMID 10361531 DOI: 10.1016/S0002-8223(99)00167-4 |
0.397 |
|
| 1999 |
Mazzucchelli R, Guinard JX. Comparison of monadic and simultaneous sample presentation modes in a descriptive analysis of milk chocolate Journal of Sensory Studies. 14: 235-248. DOI: 10.1111/J.1745-459X.1999.Tb00114.X |
0.332 |
|
| 1999 |
Yackinous C, Wee C, Guinard JX. Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor Food Quality and Preference. 10: 401-409. DOI: 10.1016/S0950-3293(98)00054-8 |
0.773 |
|
| 1999 |
Guinard JX, Mazzucchelli R. Effects of sugar and fat on the sensory properties of milk chocolate: Descriptive analysis and instrumental measurements Journal of the Science of Food and Agriculture. 79: 1331-1339. DOI: 10.1002/(Sici)1097-0010(199908)79:11<1331::Aid-Jsfa365>3.0.Co;2-4 |
0.402 |
|
| 1998 |
Guinard JX, Yip D, Cubero E, Mazzucchelli R. Quality ratings by experts, and relation with descriptive analysis ratings: A case study with beer Food Quality and Preference. 10: 59-67. DOI: 10.1016/S0950-3293(98)00038-X |
0.302 |
|
| 1997 |
Guinard JX, Zoumas-Morse C, Walchak C. Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods Physiology and Behavior. 63: 109-118. PMID 9402623 DOI: 10.1016/S0031-9384(97)00399-5 |
0.37 |
|
| 1997 |
Guinard JX, Marty C. Acceptability of fat-modified foods to children, adolescents and their parents: Effect of sensory properties, nutritional information and price Food Quality and Preference. 8: 223-231. DOI: 10.1016/S0950-3293(96)00054-7 |
0.387 |
|
| 1997 |
Guinard JX. 6th Food Choice Conference Trends in Food Science and Technology. 8: 313-314. DOI: 10.1016/S0924-2244(97)01077-7 |
0.323 |
|
| 1996 |
Guinard JX, Zoumas-Morse C, Dietz J, Goldberg S, Holz M, Heck E, Amoros A. Does consumption of beer, alcohol, and bitter substances affect bitterness perception? Physiology & Behavior. 59: 625-31. PMID 8778845 DOI: 10.1016/0031-9384(95)02124-8 |
0.341 |
|
| 1996 |
Guinard J, Sechevich P, Kris-Etherton P. 23. Relation between dietary fat and sensitivity to and liking for fat Food Quality and Preference. 7: 312-313. DOI: 10.1016/S0950-3293(96)90160-3 |
0.329 |
|
| 1996 |
Guinard JX, Smiciklas-Wright H, Marty C, Abu Sabha R, Soucy I, Taylor-Davis S, Wright C. Acceptability of fat-modified foods in a population of older adults: Contrast between sensory preference and purchase intent Food Quality and Preference. 7: 21-28. DOI: 10.1016/0950-3293(95)00019-4 |
0.422 |
|
| 1996 |
Guinard JX, Mazzucchelli R. The sensory perception of texture and mouthfeel Trends in Food Science and Technology. 7: 213-219. DOI: 10.1016/0924-2244(96)10025-X |
0.402 |
|
| 1995 |
Guinard JX, Seador K, Beard JL, Brown PL. Sensory acceptability of meat and dairy products and dietary fat in male collegiate swimmers International Journal of Sport Nutrition. 5: 315-328. PMID 8605518 DOI: 10.1123/Ijsn.5.4.315 |
0.423 |
|
| 1995 |
GUINARD J‐, HONG DY, BUDWIG C. TIME‐INTENSITY PROPERTIES OF SWEET AND BITTER STIMULI: IMPLICATIONS FOR SWEET AND BITTER TASTE CHEMORECEPTION Journal of Sensory Studies. 10: 45-71. DOI: 10.1111/J.1745-459X.1995.Tb00004.X |
0.325 |
|
| 1993 |
Guinard JX, Smiciklas-Wright H, Hong DY, Zoumas DY, Abu Sabha R. Cheese acceptance and dairy product consumption in an older population Journal of Nutrition For the Elderly. 13: 23-36. PMID 8277424 DOI: 10.1300/J052V13N01_03 |
0.399 |
|
| 1991 |
MALLETROIT V, GUINARD J, KUNKEE RE, LEWIS MJ. EFFECT of PASTEURIZATION ON MICROBIOLOGICAL and SENSORY QUALITY of WHITE GRAPE JUICE and WINE Journal of Food Processing and Preservation. 15: 19-29. DOI: 10.1111/J.1745-4549.1991.Tb00151.X |
0.32 |
|
| 1988 |
Pangborn RM, Guinard JX, Davis RG. Regional aroma preferences Food Quality and Preference. 1: 11-19. DOI: 10.1016/0950-3293(88)90003-1 |
0.389 |
|
| 1987 |
Guinard J, Cliff M. Descriptive analysis of Pinot noir wines from Carneros, Napa, and Sonoma American Journal of Enology and Viticulture. 38: 211-215. DOI: 10.1002/9780470385036.Ch4E |
0.361 |
|
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