J. Guinard
2000–2013
A researcher in the Science corpus: 8 papers; trusts 2 researchers and is trusted by 9 researchers here, as inferred from the citation graph.
Whom J. Guinard trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
Who trusts J. Guinard overall
Papers from J. Guinard's perspective
Ordered by how strongly the researchers J. Guinard trusts endorse each paper. Same corpus, a different order for every researcher.
- Bootstrap Methods: Another Look at the Jackknife
- Major phenolic compounds in olive oil: metabolism and health effects. (Journal of Nutritional Biochemistry)
- What are emotions? And how can they be measured?
- Bootstrap Methods: Another Look at the Jackknife
- Procrustes Problems
- An alternative to external preference mapping based on consumer perceptive mapping
- Social Representations: Explorations in Social Psychology
- MULTIDIMENSIONAL SORTING, SIMILARITY SCALING AND FREE‐CHOICE PROFILING OF GRAPE JELLIES
- Bootstrap Methods: A Guide for Practitioners and Researchers
- The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. (European Journal of Cancer)
Their papers
- Affective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelings (2013) — 90 citations
- How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings (2011) — 153 citations
- A modified sorting task to investigate consumer perceptions of extra virgin olive oils (2010) — 87 citations
- Sensory attributes of Cabernet Sauvignon wines made from vines with different water status (2005) — 158 citations
- Effect of contextual factors on liking for wine—use of robust design methodology (2003) — 104 citations
- Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of brand and price (2001) — 230 citations
- Sensory and consumer testing with children (2000) — 288 citations
- Flavor Manipulation Can Enhance the Impression of Fat in Some Foods (2000) — 47 citations