Jean-Xavier Guinard - Publications

University of California, Davis, Davis, CA 
Food Science and Technology Agriculture, Biochemistry

74 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
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  0.52
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  0.6
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  0.6
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
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  1
2012 Ferguson L, Glozer K, Crisosto C, Rosa UA, Castro-Garcia S, Fichtner EJ, Guinard JX, Lee SM, Krueger WH, Miles JA, Burns JK. Improving canopy contact olive harvester efficiency with mechanical pruning Acta Horticulturae. 965: 83-88.  1
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  1
2011 Aaron GJ, Lo NB, Hess SY, Guiro AT, Wade S, Ndiaye NF, Guinard JX, Brown KH. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal. Journal of Food Science. 76: S56-62. PMID 21535716 DOI: 10.1111/j.1750-3841.2010.01909.x  1
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  1
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  1
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  1
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  1
2010 Ferguson L, Rosa UA, Castro-Garcia S, Lee SM, Guinard JX, Burns J, Krueger WH, O'Connell NV, Glozer K. Mechanical harvesting of California table and oil olives Advances in Horticultural Science. 24: 53-63.  1
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.  1
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  1
2004 Chaya C, Perez-Hugalde C, Judez L, Wee CS, Guinard JX. Use of the STATIS method to analyze time-intensity profiling data Food Quality and Preference. 15: 3-12. DOI: 10.1016/S0950-3293(02)00219-7  1
2004 Ditschun TL, Guinard JX. Comparison of new and existing methods for the classification of individuals according to 6-n propylthiouracil (PROP) taster status Journal of Sensory Studies. 19: 149-170.  1
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.  1
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.  1
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  1
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  1
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  1
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  1
2002 Guinard JX. Internal and external preference mapping: Understanding market segmentation and identifying drivers of liking Acs Symposium Series. 825: 227-242.  1
2002 Lee SY, Guinard JX, Krochta JM. Relating sensory and instrumental data to conduct an accelerated shelf-life testing of whey-protein-coated peanuts Acs Symposium Series. 836: 175-187.  1
2002 Guinard JX, Caussin J, Campo Arribas M, Meier J. Effect of exposure to the aroma of a preload on subsequent intake of a food with the same aroma Journal of Sensory Studies. 17: 351-363.  1
2002 Lee SY, Trezza TA, Guinard JX, Krochta JM. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography Journal of Food Science. 67: 1212-1218.  1
2002 Lee SY, Dangaran KL, Guinard JX, Krochta JM. Consumer acceptance of whey-protein-coated as compared with shellac-coated chocolate Journal of Food Science. 67: 2764-2769.  1
2002 Lopez De Romaña D, Brown KH, Guinard JX. Sensory trial to assess the acceptability of zinc fortificants added to iron-fortified wheat products Journal of Food Science. 67: 461-465.  1
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  1
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  1
2001 Giovanni M, Guinard JX. Time intensity profiles of flavor potentiators (MSG, IMP, GMP) Journal of Sensory Studies. 16: 407-423.  1
2000 Guinard JX. Sensory and consumer testing with children Trends in Food Science and Technology. 11: 273-283. DOI: 10.1016/S0924-2244(01)00015-2  1
2000 Yackinous C, Guinard JX. Flavor manipulation can enhance the impression of fat in some foods Journal of Food Science. 65: 909-914.  1
2000 Guinard JX, Uotani B, Mazzucchelli R, Taguchi A, Masuoka S, Fujino S. Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings Journal of the Institute of Brewing. 106: 11-19.  1
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  1
1999 Lee SY, Luna-Guzmán I, Chang S, Barrett DM, Guinard JX. Relating descriptive analysis and instrumental texture data of processed diced tomatoes Food Quality and Preference. 10: 447-455. DOI: 10.1016/S0950-3293(99)00035-X  1
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  1
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.  1
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.  1
1999 Bovell-Benjamin AC, Allen LH, Guinard JX. Toddlers' acceptance of whole maize meal porridge fortified with Ferrous Bisglycinate Food Quality and Preference. 10: 123-128.  1
1999 Bovell-Benjamin AC, Allen LH, Frankel EN, Guinard JX. Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA Journal of Food Science. 64: 371-376.  1
1998 Guinard JX, Brun P. Sensory-specific satiety: Comparison of taste and texture effects Appetite. 31: 141-157. PMID 9792729 DOI: 10.1006/appe.1998.0159  1
1998 Guinard JX, Souchard A, Picot M, Rogeaux M, Sieffermann JM. Sensory determinants of the thirst-quenching character of beer Appetite. 31: 101-115. PMID 9716439 DOI: 10.1006/appe.1998.0165  1
1998 Bovell-Benjamin AC, Allen LH, Guinard JX. Toddlers' acceptance of whole maize fortified with ferrous bisglycinate Faseb Journal. 12.  1
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.  1
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  1
1997 Guinard JX, Zoumas-Morse C, Walchak C, Simpson H. Relation between saliva flow and flavor release from chewing gum Physiology and Behavior. 61: 591-596. PMID 9108579 DOI: 10.1016/S0031-9384(96)00508-2  1
1997 Guinard JX. 6th Food Choice Conference Trends in Food Science and Technology. 8: 313-314. DOI: 10.1016/S0924-2244(97)01077-7  1
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.  1
1997 Rochman D, Guinard JX, O'Mahony M. Eliminating artifacts in the study of singularity/mixedness of taste stimuli Journal of Sensory Studies. 12: 181-193.  1
1997 Guinard JX, Zoumas-Morse C, Mori L, Uatoni B, Panyam D, Kilara A. Sugar and fat effects on sensory properties of ice cream Journal of Food Science. 62: 1087-1094.  1
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  1
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  1
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  1
1996 Guinard JX, Ross L, De Gutierrez AM. Qualitative evaluation of taste stimuli by cross-modality matching with a color system: An exploratory study Journal of Sensory Studies. 11: 317-333.  1
1996 Carr J, Baloga D, Guinard JX, Lawter L, Marty C, Squire C. The Effect of Gelling Agent Type and Concentration on Flavor Release in Model Systems Acs Symposium Series. 633: 98-108.  1
1996 Guinard JX, Zoumas-Morse C, Mori L, Panyam D, Kilara A. Effect of Sugar and Fat on the Acceptability of Vanilla Ice Cream Journal of Dairy Science. 79: 1922-1927.  1
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  1
1995 Zoumas-Morse C, Guinard JX. Effect of saliva flow and composition on perception of food taste and texture Appetite. 24: 202.  1
1995 Guinard JX, Smiciklas-Wright H, Marty C, Abu Sabha R, Soucy I, Taylordavis S, Wright C. Acceptability of fat-modified foods in a population of older adults Appetite. 24: 189.  1
1994 Guinard JX, Little C, Marty C, Palchak TR. Effect of sugar and acid on the acceptability of frozen yogurt to a student population Journal of Dairy Science. 77: 1232-1238. PMID 8046064  1
1994 Guinard JX, Hong DY, Zoumas-Morse C, Budwig C, Russell GF. Chemoreception and perception of the bitterness of isohumulones Physiology and Behavior. 56: 1257-1263. PMID 7878099 DOI: 10.1016/0031-9384(94)90374-3  1
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  1
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  1
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