Albert Duquenoy

781 total citations
16 papers, 596 citations indexed

About

Albert Duquenoy is a scholar working on Food Science, Computational Mechanics and Electrical and Electronic Engineering. According to data from OpenAlex, Albert Duquenoy has authored 16 papers receiving a total of 596 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 3 papers in Computational Mechanics and 3 papers in Electrical and Electronic Engineering. Recurrent topics in Albert Duquenoy's work include Food Drying and Modeling (4 papers), Granular flow and fluidized beds (3 papers) and Electrohydrodynamics and Fluid Dynamics (2 papers). Albert Duquenoy is often cited by papers focused on Food Drying and Modeling (4 papers), Granular flow and fluidized beds (3 papers) and Electrohydrodynamics and Fluid Dynamics (2 papers). Albert Duquenoy collaborates with scholars based in France, Morocco and United States. Albert Duquenoy's co-authors include Gilles Trystram, Bérengère Guignon, Élisabeth Dumoulin, Pierre Giampaoli, Bertrand Broyart, Etienne Z. Gnimpiéba, Michel Delmotte, Isabelle Lebert, J.J. Bimbenet and D. Flick and has published in prestigious journals such as Journal of Food Engineering, LWT and Powder Technology.

In The Last Decade

Albert Duquenoy

16 papers receiving 552 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Albert Duquenoy France 15 360 115 90 89 75 16 596
J.J. Bimbenet France 15 394 1.1× 114 1.0× 96 1.1× 63 0.7× 94 1.3× 32 641
Warunee Tia Thailand 10 319 0.9× 120 1.0× 85 0.9× 80 0.9× 64 0.9× 14 470
Thanit Swasdisevi Thailand 15 442 1.2× 125 1.1× 102 1.1× 143 1.6× 106 1.4× 26 712
Alejandro Marabi Israel 13 584 1.6× 109 0.9× 93 1.0× 79 0.9× 43 0.6× 14 804
Pascual E. Viollaz Argentina 15 436 1.2× 92 0.8× 90 1.0× 45 0.5× 82 1.1× 27 562
B. Heyd France 15 292 0.8× 100 0.9× 43 0.5× 43 0.5× 93 1.2× 23 803
Bakri H. Hassan Saudi Arabia 14 357 1.0× 221 1.9× 50 0.6× 39 0.4× 48 0.6× 18 532
S. Donald Holdsworth United Kingdom 8 397 1.1× 144 1.3× 88 1.0× 37 0.4× 44 0.6× 11 614
Tushar Gulati United States 12 489 1.4× 89 0.8× 80 0.9× 50 0.6× 161 2.1× 21 759
Asunción Iguaz Spain 15 501 1.4× 219 1.9× 113 1.3× 56 0.6× 131 1.7× 24 788

Countries citing papers authored by Albert Duquenoy

Since Specialization
Citations

This map shows the geographic impact of Albert Duquenoy'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 Albert Duquenoy with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Albert Duquenoy more than expected).

Fields of papers citing papers by Albert Duquenoy

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Albert Duquenoy. 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 Albert Duquenoy. The network helps show where Albert Duquenoy may publish in the future.

Co-authorship network of co-authors of Albert Duquenoy

This figure shows the co-authorship network connecting the top 25 collaborators of Albert Duquenoy. A scholar is included among the top collaborators of Albert Duquenoy 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 Albert Duquenoy. Albert Duquenoy is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

16 of 16 papers shown
1.
Gnimpiéba, Etienne Z., et al.. (2013). Power density control in microwave assisted air drying to improve quality of food. Journal of Food Engineering. 119(4). 750–757. 56 indexed citations
2.
Flick, D., et al.. (2007). 3D simulations of heat transfer and liquid flow during sterilisation of large particles in a cylindrical vertical can. Journal of Food Engineering. 82(4). 409–417. 24 indexed citations
3.
Duquenoy, Albert, et al.. (2007). Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides. International Dairy Journal. 17(9). 1021–1027. 18 indexed citations
4.
Duquenoy, Albert, et al.. (2005). Extraction of the essential oil of thyme and black pepper by superheated steam. Journal of Food Engineering. 78(2). 708–714. 64 indexed citations
5.
Guignon, Bérengère, et al.. (2003). Helping to choose operating parameters for a coating fluid bed process. Powder Technology. 130(1-3). 193–198. 28 indexed citations
6.
Dornier, Manuel, et al.. (2003). Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant. Journal of Food Engineering. 60(1). 1–8. 27 indexed citations
7.
Guignon, Bérengère, Albert Duquenoy, & Élisabeth Dumoulin. (2002). FLUID BED ENCAPSULATION OF PARTICLES: PRINCIPLES AND PRACTICE. Drying Technology. 20(2). 419–447. 93 indexed citations
8.
Vasseur, J., et al.. (2002). Modelling of stress due to shrinkage during drying of spaghetti. Journal of Food Engineering. 57(3). 277–285. 30 indexed citations
9.
Duquenoy, Albert, et al.. (2002). Physical properties of three onion varieties as affected by the moisture content. Journal of Food Engineering. 55(3). 253–262. 52 indexed citations
10.
Broyart, Bertrand, Gilles Trystram, & Albert Duquenoy. (1998). Predicting colour kinetics during cracker baking. Journal of Food Engineering. 35(3). 351–368. 57 indexed citations
11.
Trystram, Gilles, et al.. (1995). Measurements and predictive modelling of heat fluxes in continuous baking ovens. Journal of Food Engineering. 26(4). 469–479. 18 indexed citations
12.
Duquenoy, Albert, et al.. (1994). Rheological and textural behaviour of double cream cheese. Part II: Effect of curd cooling rate. Journal of Food Engineering. 23(4). 595–608. 19 indexed citations
13.
Trystram, Gilles, et al.. (1994). Modelling Heat and Mass Transfer in Band Oven Biscuit Baking. LWT. 27(2). 119–124. 31 indexed citations
14.
Trystram, Gilles, et al.. (1993). Dynamic modelling and simulation of the biscuit baking oven process. Computers & Chemical Engineering. 17. S203–S208. 5 indexed citations
15.
Trystram, Gilles, et al.. (1992). Heat and mass transfer dynamic modelling of an indirect biscuit baking tunnel-oven. Part I: Modelling principles. Journal of Food Engineering. 16(3). 173–196. 31 indexed citations
16.
Lebert, Isabelle, et al.. (1991). MODELLING OF DRYING IN ORDER TO IMPROVE PROCESSING QUALITY OF MAIZE. Drying Technology. 9(4). 927–945. 43 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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