| Relationship between texture and pectin composition of two apple cultivars during storage L Billy, E Mehinagic, G Royer, CMGC Renard, G Arvisenet, C Prost, ... Postharvest Biology and Technology 47 (3), 315-324, 2008 | 240 | 2008 |
| Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices G Arvisenet, P Le Bail, A Voilley, N Cayot Journal of Agricultural and Food Chemistry 50 (24), 7088-7093, 2002 | 136 | 2002 |
| Influence of inulin on bread: kinetics and physico-chemical indicators of the formation of volatile compounds during baking P Poinot, G Arvisenet, J Grua-Priol, C Fillonneau, A Le-Bail, C Prost Food Chemistry 119 (4), 1474-1484, 2010 | 117 | 2010 |
| Influence of formulation and process on the aromatic profile and physical characteristics of bread P Poinot, G Arvisenet, J Grua-Priol, D Colas, C Fillonneau, A Le Bail, ... Journal of Cereal Science 48 (3), 686-697, 2008 | 108 | 2008 |
| Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin G Arvisenet, A Voilley, N Cayot Journal of Agricultural and Food Chemistry 50 (25), 7345-7349, 2002 | 108 | 2002 |
| Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts P Poinot, J Grua-Priol, G Arvisenet, C Rannou, M Semenou, A Le Bail, ... Food Research International 40 (9), 1170-1184, 2007 | 97 | 2007 |
| How can aroma–related cross–modal interactions be analysed? A review of current methodologies P Poinot, G Arvisenet, J Ledauphin, JL Gaillard, C Prost Food quality and preference 28 (1), 304-316, 2013 | 86 | 2013 |
| Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC× GC–TOF-MS A Villière, G Arvisenet, L Lethuaut, C Prost, T Sérot Food chemistry 131 (4), 1561-1568, 2012 | 74 | 2012 |
| Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods P Varela, G Arvisenet, A Gonera, KS Myhrer, V Fifi, D Valentin Appetite 169, 105793, 2022 | 68 | 2022 |
| Effect of apple particle state on the release of volatile compounds in a new artificial mouth device G Arvisenet, L Billy, P Poinot, E Vigneau, D Bertrand, C Prost Journal of agricultural and food chemistry 56 (9), 3245-3253, 2008 | 67 | 2008 |
| French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches J Melendrez-Ruiz, Q Buatois, S Chambaron, S Monnery-Patris, ... Appetite 141, 104311, 2019 | 66 | 2019 |
| Taste-aroma interaction in model wines: Effect of training and expertise G Arvisenet, E Guichard, J Ballester Food Quality and Preference 52, 211-221, 2016 | 54 | 2016 |
| Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits GH Fanny, G Arvisenet, S Bouhallab, F Canon, SM Deutsch, V Drigon, ... Trends in Food Science and Technology 108, 119-132, 2021 | 43 | 2021 |
| Use of an artificial mouth to study bread aroma P Poinot, G Arvisenet, J Grua-Priol, C Fillonneau, C Prost Food research international 42 (5), 717-726, 2009 | 40 | 2009 |
| Influence of cider‐making process parameters on the odourant volatile composition of hard ciders A Villière, G Arvisenet, R Bauduin, JM Le Quéré, T Sérot Journal of the Institute of Brewing 121 (1), 95-105, 2015 | 38 | 2015 |
| A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach J Melendrez-Ruiz, S Chambaron, Q Buatois, S Monnery-Patris, ... Food Research International 123, 790-800, 2019 | 33 | 2019 |
| Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality L Paravisini, C Septier, C Moretton, H Nigay, G Arvisenet, E Guichard, ... Food research international 57, 79-88, 2014 | 33 | 2014 |
| How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test VR Rakotosamimanana, D Valentin, G Arvisenet Appetite 95, 533-543, 2015 | 32 | 2015 |
| Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar VR Rakotosamimanana, G Arvisenet, D Valentin Appetite 81, 67-75, 2014 | 32 | 2014 |
| Bread aroma C Prost, P Poinot, C Rannou, G Arvisenet Breadmaking, 523-561, 2012 | 29* | 2012 |
