Hervé This
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French food scientist
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(Suggest an Edit or Addition)According to Wikipedia, Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena .
Hervé This's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Sucrose, glucose, and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements. (2006) (75)
- Molecular Gastronomy: Exploring the Science of Flavor (2006) (49)
- Food for tomorrow? (2006) (49)
- Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy (2005) (48)
- Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend (2012) (43)
- Molecular gastronomy (2002) (41)
- Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products (2013) (40)
- Molecular gastronomy, a scientific look at cooking. (2009) (33)
- 1H NMR quantitative determination of photosynthetic pigments from green beans (Phaseolus vulgaris L.). (2008) (29)
- Monitoring lactic acid production during milk fermentation by in situ quantitative proton nuclear magnetic resonance spectroscopy. (2013) (28)
- Molecular Gastronomy in France (2011) (25)
- Optimizing separation conditions of 19 polycyclic aromatic hydrocarbons by cyclodextrin-modified capillary electrophoresis and applications to edible oils. (2014) (23)
- Using one-dimensional (1D) and two-dimensional (2D) quantitative proton (1H) nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onion (Allium cepa L.) bulbs and in aqueous solutions where onion tissues are soaked (2010) (21)
- The life of an anise-flavored alcoholic beverage: does its stability cloud or confirm theory? (2008) (20)
- Quantitative Determination of Photosynthetic Pigments in Green Beans Using Thin-Layer Chromatography and a Flatbed Scanner as Densitometer (2007) (19)
- Formal descriptions for formulation. (2007) (18)
- Molecular Gastronomy, a Scientific Look at Cooking (2009) (18)
- Molecular gastronomy. (2005) (17)
- Building a Meal: From Molecular Gastronomy to Culinary Constructivism (2009) (17)
- Analytical methods for molecular gastronomy (2009) (17)
- Comparison of two liquid-state NMR methods for the determination of saccharides in carrot (Daucus carota L.) roots (2011) (15)
- Kitchen Mysteries: Revealing the Science of Cooking (2007) (14)
- Note-by-Note Cooking: The Future of Food (2014) (14)
- Solutions are solutions, and gels are almost solutions (2012) (13)
- Celebrate Chemistry. Recent Results of Molecular Gastronomy (2013) (12)
- Comparison of mono- and di-saccharides release in aqueous solutions by raw or fried dice of onion (Allium Cepa L.) bulbs using quantitative nuclear magnetic resonance (qNMR). (2009) (11)
- Lavoisier and meat stock (2006) (10)
- Identification of markers of thermal processing (“roasting”) in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics (2019) (8)
- Molecular Gastronomy: An Introduction (2016) (7)
- Investigating the performance of in situ quantitative nuclear magnetic resonance analysis and applying the method to determine the distribution of saccharides in various parts of carrot roots (Daucus carota L.). (2015) (6)
- The science of molecular gastronomy and the art of innovative cooking (2019) (6)
- In situ quantitative 1H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites. (2016) (6)
- Influence of the colloidal structure of dairy gels on milk fat fusion behavior: quantification of the liquid fat content by in situ quantitative proton nuclear magnetic resonance spectroscopy (isq (1) H NMR). (2013) (5)
- Color evolution of aqueous solutions obtained by thermal processing of carrot (Daucus carota L.) roots: influence of light. (2008) (5)
- Solution to the whipped egg white challenge (2010) (4)
- The Science of the Oven (2009) (4)
- Improving the Understanding of Chemistry by Using the Right Words: A Clear-Cut Strategy to Avoid Misconceptions When Talking about Elements, Atoms, and Molecules (2022) (4)
- Worth its salt (1999) (3)
- Solution to rubbery egg challenge (2016) (3)
- Note by note cooking (2014) (3)
- “Maillard products” and “Maillard reactions”are much discussed in food science and technology, but do such products and reactions deserve their name? (2016) (3)
- The green beans challenge (2011) (3)
- What can “Artificial Meat” be? Note by note cooking offers a variety of answers. (2016) (2)
- Cooking and Science (2007) (2)
- The uncooked egg challenge (2010) (2)
- Whipped egg-white challenge (2010) (2)
- Monitoring the bioactive compounds in culinary transformation of soymilk : an in situ quantitative NMR study. (2015) (1)
- A scientific feast (2005) (1)
- Solution to the uncooked egg challenge (2011) (1)
- Molecular gastronomy is a scientific activity (2012) (1)
- Maillard and grilled steak challenge (2015) (1)
- Statgels and dynagels (2017) (1)
- 2. Health and Diet (2009) (1)
- The Boiled and the Bouillon (2007) (1)
- The copper pots and jam challenge (2013) (1)
- Introduction to the English-Language Edition (2006) (1)
- The last ten years of molecular gastronomy (2011) (1)
- Fading lemonade challenge (2018) (1)
- Chicken Stew, Beef Stew, Veal Stew (2007) (1)
- Twenty Years of Molecular Gastronomy (2009) (1)
- Solution to blue garlic challenge (2014) (1)
- Web Site: What's Cooking on the Web? (2003) (0)
- Solution to fading lemonade challenge (2019) (0)
- Blue garlic challenge (2014) (0)
- Solution to the Bavarois challenge (2012) (0)
- Sautés and Grills (2007) (0)
- 7. Nutrition, Toxicology, Market Dynamics, Public Interest (2014) (0)
- 7.From Molecular Cuisine to Culinary Constructivism (2009) (0)
- Cold and Cool (2007) (0)
- 1. Hard-Boiled Egg with Mayonnaise (2009) (0)
- 6. Without Forgetting All That Makes Life Beautiful (2009) (0)
- 6. Artistic Choice + Culinary Nomenclature (2014) (0)
- 5. Understanding, Perfecting (2009) (0)
- Methodological advance in scientific publication (2016) (0)
- Yogurt and Cheese (2007) (0)
- 3. Leg of Lamb with Green Beans (2009) (0)
- A Burning Question (2007) (0)
- Dynamic of freshness perception in plain yoghurts temporal dominance of sensations (2013) (0)
- Solution to Maillard and grilled steak challenge (2015) (0)
- A Last Bite for the Road (2009) (0)
- The New Physiolo³ of Flavor (2007) (0)
- Formalisms and new dishes (2020) (0)
- Thirty. Molecular Gastronomy Is a Scientific Activity (2012) (0)
- Rubbery egg challenge (2015) (0)
- Solution to Hollandaise challenge (2016) (0)
- Introduction. Culinary Construction (2009) (0)
- Questions of Pressure (2007) (0)
- We should still not be afraid to eat (2011) (0)
- Appendix: A Few Recipes (2014) (0)
- Bicarbonate games... and teaching (2012) (0)
- Q&A: Hervé This on flavour and perception. Interview by Michael White. (2010) (0)
- 3. What Are the Notes (2009) (0)
- Why the Need for Note-by-Note Cooking should be Obvious (2014) (0)
- Even More Tender (2007) (0)
- 6. A New Kind of Chocolate Mousse (2009) (0)
- Part One : Secrets of the Kitchen (2006) (0)
- Don't Be Afraid to Eat! (2011) (0)
- Tables, Figures, and Color Plates (2014) (0)
- Solution to green beans challenge (2011) (0)
- Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration. (2022) (0)
- Web Site: Was brodelt im Web? (2003) (0)
- Into the Mouth (2009) (0)
- The Egg’s Incarnations (2007) (0)
- Introduction: Why the Need for Note-By-Note Cooking Should Be Obvious (2014) (0)
- Eustress in Space: Opportunities for Plant Stressors Beyond the Earth Ecosystem (2022) (0)
- In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy Analysis Of Milk Fat Fusion (2013) (0)
- 4. The Question of Hors d’oeuvres (2009) (0)
- Part Three : Investigations and Models (2006) (0)
- What knowledge are we lacking for "note to note cooking"? (2011) (0)
- 1. Let Us Play with Our Senses (2009) (0)
- Solution to the copper pots and jam challenge (2013) (0)
- A Successful Soufflé (2007) (0)
- Series Editor’s Foreword (2007) (0)
- Ices and Sorbets (2007) (0)
- 2. Simple Consommé (2009) (0)
- Part Four : A Cuisine for Tomorrow (2006) (0)
- We Eat Only Disperse Systems: The Preparation of Dishes is Largely Based on the Control of the Microstructure of Food, I.E. Convalent and Non Convalent Forces Between Food Molecules (2004) (0)
- Reply to “Using the Right Words in the Right Way: Atom, Molecule, Element, and Compound” (2022) (0)
- Bavarois challenge (2012) (0)
- An Essay on Gastronomics, a Part of Foodomics for Molecular Gastronomy (2021) (0)
- 4. Steak and French Fries (2009) (0)
- Note on Translation (2014) (0)
- Gels, Jellies, Aspics (2007) (0)
- Part Two : The Physiology of Flavor (2006) (0)
- A CHEMIST COOKING, IMAGINATION BROUGHT TO THE KITCHEN INTRODUCING NOTE-BY-NOTE CUISINE: THE IMPORTANCE OF LANGUAGE FOR IMAGINATION (2018) (0)
- Attention au froid (2011) (0)
- When shall we have ‘Comparative Molecular Gastronomy’? (2009) (0)
- Mysteries of the Kitchen (2007) (0)
- Worth is salt (1999) (0)
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