A. Raemy

813 total citations
21 papers, 607 citations indexed

About

A. Raemy is a scholar working on Food Science, Materials Chemistry and Mechanics of Materials. According to data from OpenAlex, A. Raemy has authored 21 papers receiving a total of 607 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 11 papers in Materials Chemistry and 5 papers in Mechanics of Materials. Recurrent topics in A. Raemy's work include Thermal and Kinetic Analysis (9 papers), Microencapsulation and Drying Processes (9 papers) and Proteins in Food Systems (5 papers). A. Raemy is often cited by papers focused on Thermal and Kinetic Analysis (9 papers), Microencapsulation and Drying Processes (9 papers) and Proteins in Food Systems (5 papers). A. Raemy collaborates with scholars based in Switzerland, Israel and United Kingdom. A. Raemy's co-authors include Thomas F. Schweizer, Pierre Lambelet, Maria Manuela Frederico Ferreira, Christian Hofer, P. Würsch, Gilles Vuataz, François Morgan, Adam Burbidge, I. Sam Saguy and Christophe Schmitt and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

A. Raemy

21 papers receiving 561 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
A. Raemy Switzerland	14	364	137	104	72	69	21	607
Inta Scherze Germany	11	473 1.3×	214 1.6×	57 0.5×	83 1.2×	76 1.1×	12	608
P. Dokić Serbia	11	395 1.1×	87 0.6×	137 1.3×	55 0.8×	86 1.2×	26	606
Patricia C.M. Heussen Netherlands	12	324 0.9×	94 0.7×	71 0.7×	67 0.9×	68 1.0×	16	564
Gianfranco Mazzanti Canada	15	738 2.0×	100 0.7×	100 1.0×	73 1.0×	97 1.4×	33	881
Axel Benichou Israel	13	721 2.0×	304 2.2×	85 0.8×	127 1.8×	124 1.8×	15	1.0k
M. Kellens Belgium	12	548 1.5×	115 0.8×	77 0.7×	164 2.3×	224 3.2×	17	804
Peter J. J. M. van Mil Netherlands	10	766 2.1×	78 0.6×	170 1.6×	54 0.8×	58 0.8×	17	945
J. W. Hagemann United States	13	246 0.7×	60 0.4×	42 0.4×	71 1.0×	75 1.1×	22	450
Michael Thorley United Kingdom	10	203 0.6×	90 0.7×	45 0.4×	44 0.6×	86 1.2×	17	486
Theo B. J. Blijdenstein Netherlands	15	631 1.7×	362 2.6×	135 1.3×	61 0.8×	155 2.2×	20	893

Countries citing papers authored by A. Raemy

Since Specialization

Citations

This map shows the geographic impact of A. Raemy's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by A. Raemy with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Raemy more than expected).

Fields of papers citing papers by A. Raemy

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A. Raemy. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by A. Raemy. The network helps show where A. Raemy may publish in the future.

Co-authorship network of co-authors of A. Raemy

This figure shows the co-authorship network connecting the top 25 collaborators of A. Raemy. A scholar is included among the top collaborators of A. Raemy based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with A. Raemy. A. Raemy is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Marabi, Alejandro, et al.. (2007). Effect of fat content on the dissolution enthalpy and kinetics of a model food powder. Journal of Food Engineering. 85(4). 518–527. 22 indexed citations

Schmitt, Christophe, et al.. (2006). Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0. Food Hydrocolloids. 20(7). 1006–1019. 44 indexed citations

Morgan, François, et al.. (2005). Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates. Le Lait. 85(4-5). 315–323. 48 indexed citations

Raemy, A., et al.. (2005). Thermal behaviour of emulsifier-water systems studied by micro-DSC. Journal of Thermal Analysis and Calorimetry. 80(2). 439–443. 9 indexed citations

Raemy, A.. (2003). Behavior of foods studied by thermal analysis: Introduction. Journal of Thermal Analysis and Calorimetry. 71(1). 273–278. 23 indexed citations

Ferreira, Maria Manuela Frederico, Christian Hofer, & A. Raemy. (1997). A calorimetric study of egg white proteins. Journal of thermal analysis. 48(3). 683–690. 49 indexed citations

Raemy, A., et al.. (1993). Precise determination of low level sucrose amorphism by microcalorimetry. Journal of thermal analysis. 40(2). 437–444. 11 indexed citations

Raemy, A.. (1992). From thermal analysis to safety science. Journal of thermal analysis. 38(3). 437–443. 4 indexed citations

Raemy, A., et al.. (1991). The use of high pressure DTA, heat flow and adiabatic calorimetry to study exothermic reactions. Journal of thermal analysis. 37(8). 1965–1971. 2 indexed citations

10.

Raemy, A. & Pierre Lambelet. (1991). Thermal behaviour of foods. Thermochimica Acta. 193. 417–439. 19 indexed citations

11.

Würsch, P., et al.. (1988). A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic mechanical analysis. Food Hydrocolloids. 2(5). 381–396. 68 indexed citations

12.

Raemy, A., et al.. (1987). Oxidation of lipios studied by isothermal heat flux calorimetry. Thermochimica Acta. 114(1). 159–164. 30 indexed citations

13.

Raemy, A., et al.. (1987). Retrogradation kinetics of concentrated gelatinized wheat starch in gels or powders; a comparative study by rigidity modulus, differential scanning calorimetry (DSC) and X-ray diffraction. Food Hydrocolloids. 1(5-6). 575–578. 7 indexed citations

14.

Raemy, A., et al.. (1985). Thermal analysis and safety in relation to food processing. Thermochimica Acta. 95(2). 441–446. 4 indexed citations

15.

Raemy, A., et al.. (1985). Selfignition of powders studied by high pressure differential thermal analysis. Thermochimica Acta. 85. 347–352. 13 indexed citations

16.

Lambelet, Pierre & A. Raemy. (1983). Iso‐solid diagrams of fat blends from thermal analysis data. Journal of the American Oil Chemists Society. 60(4). 845–847. 27 indexed citations

17.

Raemy, A. & Thomas F. Schweizer. (1983). Thermal behaviour of carbohydrates studied by heat flow calorimetry. Journal of thermal analysis. 28(1). 95–108. 127 indexed citations

18.

Raemy, A., Richard F. Hurrell, & J. Löliger. (1983). Thermal behaviour of milk powders studied by differential thermal analysis and heat flow calorimetry. Thermochimica Acta. 65(1). 81–92. 22 indexed citations

19.

Raemy, A. & Pierre Lambelet. (1982). A calorimetric study of self-heating in coffee and chicory. International Journal of Food Science & Technology. 17(4). 451–460. 18 indexed citations

20.

Raemy, A.. (1981). Differential thermal analysis and heat flow calorimetry of coffee and chicory products. Thermochimica Acta. 43(2). 229–236. 16 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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