Anne Saint‐Eve

2.6k total citations
79 papers, 1.9k citations indexed

About

Anne Saint‐Eve is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Anne Saint‐Eve has authored 79 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 65 papers in Food Science, 33 papers in Nutrition and Dietetics and 21 papers in Animal Science and Zoology. Recurrent topics in Anne Saint‐Eve's work include Sensory Analysis and Statistical Methods (38 papers), Biochemical Analysis and Sensing Techniques (26 papers) and Meat and Animal Product Quality (19 papers). Anne Saint‐Eve is often cited by papers focused on Sensory Analysis and Statistical Methods (38 papers), Biochemical Analysis and Sensing Techniques (26 papers) and Meat and Animal Product Quality (19 papers). Anne Saint‐Eve collaborates with scholars based in France, Morocco and United States. Anne Saint‐Eve's co-authors include Isabelle Souchon, Isabelle Déléris, Maud Panouillé, Nathalie Martin, Françoise Irlinger, Pascal Bonnarme, Ioan-Cristian Trelea, Marie‐Noëlle Maillard, Daniel Bonerz and Julian Aschoff and has published in prestigious journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Anne Saint‐Eve

74 papers receiving 1.9k citations

Peers

Anne Saint‐Eve

ASZ

Rossella Di Monaco Italy

Delores H. Chambers United States

Rafael Silva Cadena Brazil

C.M. Delahunty Ireland

Ulla Kidmose Denmark

Alissa A. Nolden United States

Jean‐François Meullenet United States

Miriam Mabel Selani Brazil

Silvana Cavella Italy

S. Bayarri Spain

Rossella Di Monaco Italy

Anne Saint‐Eve

1.6k ×1.0

809 ×1.0

786 ×1.7

ASZ

325 ×1.5

342 ×1.6

Citations per year, relative to Anne Saint‐Eve Anne Saint‐Eve (= 1×) peers Rossella Di Monaco

Countries citing papers authored by Anne Saint‐Eve

Since Specialization

Citations

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

Fields of papers citing papers by Anne Saint‐Eve

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Anne Saint‐Eve. 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 Anne Saint‐Eve. The network helps show where Anne Saint‐Eve may publish in the future.

Co-authorship network of co-authors of Anne Saint‐Eve

This figure shows the co-authorship network connecting the top 25 collaborators of Anne Saint‐Eve. A scholar is included among the top collaborators of Anne Saint‐Eve 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 Anne Saint‐Eve. Anne Saint‐Eve 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

Saint‐Eve, Anne, et al.. (2025). Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting. Food Quality and Preference. 134. 105660–105660.

Saint‐Eve, Anne, et al.. (2024). A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods. Scientific Reports. 14(1). 4 indexed citations

Saint‐Eve, Anne, Isabelle Souchon, Louis‐Georges Soler, & Julien Delarue. (2024). Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment. Food Quality and Preference. 123. 105330–105330. 2 indexed citations

Saint‐Eve, Anne, et al.. (2024). Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults. International Journal of Gastronomy and Food Science. 38. 101073–101073.

Saint‐Eve, Anne, et al.. (2023). Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices. Data in Brief. 48. 109143–109143.

Saint‐Eve, Anne, et al.. (2023). Contribution of consumer practices to the environmental impacts of pizzas. Sustainable Production and Consumption. 37. 26–38. 4 indexed citations

Saint‐Eve, Anne, et al.. (2022). How Different Are Industrial, Artisanal and Homemade Soft Breads?. Foods. 11(10). 1484–1484. 2 indexed citations

Saint‐Eve, Anne, et al.. (2022). Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods. 11(18). 2919–2919. 8 indexed citations

Delarue, Julien, et al.. (2022). “How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies. Frontiers in Nutrition. 8. 749596–749596. 6 indexed citations

10.

Pénicaud, Caroline, et al.. (2022). Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market. Data in Brief. 41. 107950–107950. 6 indexed citations

11.

Blumenthal, David, et al.. (2021). Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research International. 141. 110151–110151. 19 indexed citations

12.

Adjibade, Moufidath, François Mariotti, Pascal Leroy, et al.. (2021). Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category. British Journal Of Nutrition. 127(8). 1240–1249. 2 indexed citations

13.

Saint‐Eve, Anne, Maud Panouillé, Isabelle Souchon, et al.. (2019). Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. International Journal of Food Microbiology. 293. 124–136. 64 indexed citations

14.

Saint‐Eve, Anne, Brigitte Pollet, Maud Panouillé, et al.. (2017). Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures. Food Research International. 92. 119–127. 18 indexed citations

15.

Déléris, Isabelle, Anne Saint‐Eve, Pascale Lieben, et al.. (2011). Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages. Chemical Senses. 36(8). 701–713. 36 indexed citations

16.

Kopjar, Mirela, Isabelle Andriot, Anne Saint‐Eve, Isabelle Souchon, & Élisabeth Guichard. (2010). Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water. Journal of the Science of Food and Agriculture. 90(8). 1285–1292. 20 indexed citations

17.

Saint‐Eve, Anne, Christine Lévy, Marine Le Moigne, Violette Ducruet, & Isabelle Souchon. (2008). Quality changes in yogurt during storage in different packaging materials. Food Chemistry. 110(2). 285–293. 65 indexed citations

18.

Trelea, Ioan-Cristian, et al.. (2007). Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods. Chemical Senses. 33(2). 181–192. 34 indexed citations

19.

Saint‐Eve, Anne, et al.. (2006). Influence of Proteins on the Perception of Flavored Stirred Yogurts. Journal of Dairy Science. 89(3). 922–933. 55 indexed citations

20.

Trelea, Ioan-Cristian, et al.. (2006). Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method. Journal of Chromatography A. 1110(1-2). 146–155. 29 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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