Alain Le‐Bail
- Food Science top 0.2%
- Nutrition and Dietetics top 0.5%
- Animal Science and Zoology top 0.2%
- Mechanics of Materials top 1%
- Biotechnology top 0.5%
- Co-authors
- Patricia Le BailEpameinondas XanthakisNasser HamdamiSylvie ChevallierBianca Chieregato ManigliaMohsen Dalvi‐IsfahanVanessa JuryMichel Havet
- Topics
- Food composition and properties (67 papers)Meat and Animal Product Quality (34 papers)Microbial Inactivation Methods (30 papers)
In The Last Decade
Alain Le‐Bail
139 papers receiving 4.6k citations
Peers
Comparison fields: 5 of 142
- Food Science 2.3k
- Nutrition and Dietetics 1.5k
- Animal Science and Zoology 1.3k
- Mechanics of Materials 1.0k
- Biotechnology 718
Countries citing papers authored by Alain Le‐Bail
This map shows the geographic impact of Alain Le‐Bail'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 Alain Le‐Bail with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alain Le‐Bail more than expected).
Fields of papers citing papers by Alain Le‐Bail
This network shows the impact of papers produced by Alain Le‐Bail. 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 Alain Le‐Bail. The network helps show where Alain Le‐Bail may publish in the future.
Co-authorship network of co-authors of Alain Le‐Bail
This figure shows the co-authorship network connecting the top 25 collaborators of Alain Le‐Bail. A scholar is included among the top collaborators of Alain Le‐Bail 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 Alain Le‐Bail. Alain Le‐Bail is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 4 | |
| 2 | 0 | |
| 3 | 0 | |
| 4 | 6 | |
| 5 | 1 | |
| 6 | 1 | |
| 7 | 1 | |
| 8 | 16 | |
| 9 | 18 | |
| 10 | 6 | |
| 11 | 45 | |
| 12 | 12 | |
| 13 | 3 | |
| 14 | 4 | |
| 15 | 78 | |
| 16 | 9 | |
| 17 | 154 | |
| 18 | 110 | |
| 19 | 12 | |
| 20 | 145 |
About Alain Le‐Bail
Alain Le‐Bail is a scholar working on Food Science, Nutrition and Dietetics and Physiology, having authored 143 papers that have together received 4.7k indexed citations. Recurring topics across this work include Food composition and properties (67 papers), Meat and Animal Product Quality (34 papers) and Microbial Inactivation Methods (30 papers). The work is most often cited by research in Animal Science and Zoology (1.3k citations), Food Science (2.3k citations) and Physiology (529 citations). Alain Le‐Bail has collaborated with scholars based in France, Iran and Brazil. Frequent co-authors include Patricia Le Bail, Epameinondas Xanthakis, Nasser Hamdami, Sylvie Chevallier, Bianca Chieregato Maniglia, Mohsen Dalvi‐Isfahan, Vanessa Jury, Michel Havet, Marie de Lamballerie and Pedro Esteves Duarte Augusto. Their work appears in journals such as Journal of Cleaner Production, Food Chemistry and Carbohydrate Polymers.
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.