| The sensory perception of texture and mouthfeel JX Guinard, R Mazzucchelli Trends in Food Science & Technology 7 (7), 213-219, 1996 | 407 | 1996 |
| L'homnivore C Fischler, JX Guinard Appetite 24 (2), 174-177, 1995 | 401 | 1995 |
| Sensory and consumer testing with children JX Guinard Trends in Food Science & Technology 11 (8), 273-283, 2000 | 365 | 2000 |
| Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price JX Guinard, B Uotani, P Schlich Food quality and preference 12 (4), 243-255, 2001 | 280 | 2001 |
| Sugar and fat effects on sensory properties of ice cream JX Guinard, C Zoumas‐Morse, L Mori, B Uatoni, D Panyam, A Kilara Journal of food science 62 (5), 1087-1094, 1997 | 243 | 1997 |
| Sensory attributes of Cabernet Sauvignon wines made from vines with different water status DM CHAPMAN, G ROBY, SE EBELER, JX GUINARD, MA MATTHEWS Australian Journal of Grape and Wine Research 11 (3), 339-347, 2005 | 219 | 2005 |
| Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yields DM Chapman, MA Matthews, JX Guinard American Journal of Enology and Viticulture 55 (4), 325-334, 2004 | 218 | 2004 |
| Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women CA Yackinous, JX Guinard Appetite 38 (3), 201-209, 2002 | 194 | 2002 |
| How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings? C Delgado, JX Guinard Food Quality and Preference 22 (2), 213-225, 2011 | 182 | 2011 |
| Relation between PROP taster status and fat perception, touch, and olfaction C Yackinous, JX Guinard Physiology & behavior 72 (3), 427-437, 2001 | 162 | 2001 |
| Sensory-specific satiety: comparison of taste and texture effects JX Guinard, P Brun Appetite 31 (2), 141-157, 1998 | 151 | 1998 |
| Descriptive analysis of Pinot noir wines from Carneros, Napa, and Sonoma JX Guinard, M Cliff American Journal of Enology and Viticulture 38 (3), 211-215, 1987 | 151 | 1987 |
| The time-course of astringency in wine upon repeated ingestion JX Guinard, RM Pangborn, MJ Lewis American Journal of Enology and Viticulture 37 (3), 184-189, 1986 | 151 | 1986 |
| Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods JX Guinard, C Zoumas-Morse, C Walchak Physiology & behavior 63 (1), 109-118, 1997 | 133 | 1997 |
| Sensory testing with young children. SA Kimmel, M Sigman-Grant, JX Guinard | 132 | 1994 |
| Time‐intensity measurement of flavor release from a model gel system: effect of gelling agent type and concentration JX Guinard, C Marty Journal of food science 60 (4), 727-730, 1995 | 128 | 1995 |
| Yield effects on 2-methoxy-3-isobutylpyrazine concentration in Cabernet Sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method DM Chapman, JH Thorngate, MA Matthews, JX Guinard, SE Ebeler Journal of agricultural and food chemistry 52 (17), 5431-5435, 2004 | 126 | 2004 |
| Flavor‐enhancing properties of mushrooms in meat‐based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms A Myrdal Miller, K Mills, T Wong, G Drescher, SM Lee, C Sirimuangmoon, ... Journal of Food Science 79 (9), S1795-S1804, 2014 | 115 | 2014 |
| Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements JX Guinard, R Mazzucchelli Journal of the Science of Food and Agriculture 79 (11), 1331-1339, 1999 | 114 | 1999 |
| Determinants of the thirst-quenching character of beer JX Guinard, A Souchard, M Picot, M Rogeaux, JM Sieffermann Appetite 31 (1), 101-115, 1998 | 109 | 1998 |
