Standout Papers

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments 2016 2026 2019 2022 278
  1. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments (2016)
    Claire Guyon, Anne Meynier et al. Trends in Food Science & Technology

Immediate Impact

1 from Science/Nature 59 standout
Sub-graph 1 of 23

Citing Papers

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages
2025 Standout
Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
2025 Standout
3 intermediate papers

Works of Claire Guyon being referenced

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)
2021
Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking
2014
and 1 more

Author Peers

Author Last Decade Papers Cites
Claire Guyon 368 81 142 200 11 530
Annemarie Gunvig 337 40 145 260 11 527
Amali U. Alahakoon 370 65 136 217 21 621
C. Sárraga 333 73 191 148 18 599
Ana Rivas-Cañedo 421 47 111 168 17 529
Ji Luo 253 126 87 211 21 617
Marco Campus 312 81 194 282 18 642
Begoña Rubio 509 53 136 251 22 606
Alireza Mousakhani Ganjeh 304 28 154 279 17 558
Yanqing Han 293 42 118 208 16 494
Ming Huang 272 111 57 181 19 508

All Works

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Rankless by CCL
2026