Aude A. Watrelot

1.4k total citations
45 papers, 1.2k citations indexed

About

Aude A. Watrelot is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Aude A. Watrelot has authored 45 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 36 papers in Food Science, 35 papers in Plant Science and 32 papers in Biochemistry. Recurrent topics in Aude A. Watrelot's work include Fermentation and Sensory Analysis (33 papers), Phytochemicals and Antioxidant Activities (32 papers) and Horticultural and Viticultural Research (28 papers). Aude A. Watrelot is often cited by papers focused on Fermentation and Sensory Analysis (33 papers), Phytochemicals and Antioxidant Activities (32 papers) and Horticultural and Viticultural Research (28 papers). Aude A. Watrelot collaborates with scholars based in United States, France and United Kingdom. Aude A. Watrelot's co-authors include Catherine M.G.C. Renard, Carine Le Bourvellec, Anne Imberty, James A. Kennedy, Andrew L. Waterhouse, Hildegarde Heymann, Christian Giniès, Yiliang Cheng, Lingjun Ma and Bennett Addison and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Aude A. Watrelot

43 papers receiving 1.2k citations

Peers

Countries citing papers authored by Aude A. Watrelot

Since Specialization

Citations

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

Fields of papers citing papers by Aude A. Watrelot

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Aude A. Watrelot. 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 Aude A. Watrelot. The network helps show where Aude A. Watrelot may publish in the future.

Co-authorship network of co-authors of Aude A. Watrelot

This figure shows the co-authorship network connecting the top 25 collaborators of Aude A. Watrelot. A scholar is included among the top collaborators of Aude A. Watrelot 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 Aude A. Watrelot. Aude A. Watrelot 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

#	Work	Indexed citations
1	Strong Association between Proanthocyanidins and Polysaccharides in the Cell Walls of Western Redcedar Bark 2025 ·Biomacromolecules ·(unknown), (unknown), Michael L. A. E. Easson, Lars Kruse, (unknown), Markus Bacher, Ivan Sumerskii, Aude A. Watrelot, (unknown), Antje Potthast, Thomas Rosenau, Orlando J. Rojas	0
2	How Does Extended Maceration Affect Tannin and Color of Red Wines from Cold-Hardy Grape Cultivars? 2025 ·Foods ·Aude A. Watrelot, Nicolas Delchier	1
3	Juice Dilution Affects Haskap ( Lonicera caerulea L.) Wine Fermentation Completion and Wine Chemistry 2025 ·Journal of Food Processing and Preservation ·(unknown), (unknown), Zachariah Miller, Aude A. Watrelot, (unknown)	1
4	Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red wines 2024 ·Food Research International ·Yiliang Cheng, Aude A. Watrelot	1
5	Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening 2024 ·Foods ·(unknown), Nicolas Delchier, Aude A. Watrelot	3
6	Fermentation Process Effects on Fermented McIntosh Apple Ciders 2024 ·Fermentation ·Zhuoyu Wang, (unknown), Zachariah Miller, Aude A. Watrelot	3
7	Influence of Grape Flesh on the Retention and Composition of Polyphenols from Skins and Seeds 2024 ·Journal of Agricultural and Food Chemistry ·Yiliang Cheng, (unknown), Bin Tian, Aude A. Watrelot	2
8	Postharvest Evaluations of Blackcurrant Fruits with Chitosan and Ultraviolet A Treatments 2024 ·Applied Sciences ·Zhuoyu Wang, (unknown), (unknown), Aude A. Watrelot, (unknown)	1
9	Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation 2024 ·Fermentation ·Zhuoyu Wang, (unknown), Zachariah Miller, Aude A. Watrelot	2
10	What are the challenges to producing high quality red wines from interspecific grapes? 2023 ·SHILAP Revista de lepidopterología ·Aude A. Watrelot, (unknown), (unknown), Yiliang Cheng	1
11	Red Cabbage Juice-Mediated Gut Microbiota Modulation Improves Intestinal Epithelial Homeostasis and Ameliorates Colitis 2023 ·International Journal of Molecular Sciences ·(unknown), (unknown), (unknown), Ramesh Pothuraju, Dipakkumar R. Prajapati, Sanjit Pandey, Jussuf T. Kaifi, John R. Dodam, Jeffrey N. Bryan, Christian L. Lorson, Aude A. Watrelot, Jason M. Foster, Thomas J. Mansell, Siu Hung Joshua Chan, Surinder K. Batra, Jeyamkondan Subbiah, Satyanarayana Rachagani	11
12	Effect of infrared drying on chemical and microbial properties of Cold‐Hardy grape pomace (Edelweiss and Marquette) 2023 ·Food Science & Nutrition ·Zeinab Mohammadi Shad, Chandrasekar Venkitasamy, (unknown), (unknown), Aude A. Watrelot	2
13	Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines 2023 ·Food and Bioprocess Technology ·(unknown), (unknown), Aude A. Watrelot	4
14	Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts 2020 ·Journal of Agricultural and Food Chemistry ·Aude A. Watrelot, Christine Le Guernevé, (unknown), Emmanuelle Meudec, (unknown), Pascale Williams, Bertrand Robillard, François Garcia, Céline Poncet‐Legrand, Véronique Cheynier	17
15	Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline 2019 ·Food Chemistry ·Aude A. Watrelot, Martin Day, Alex Schulkin, Robert J. Falconer, Paul A. Smith, Andrew L. Waterhouse, Keren A. Bindon	12
16	Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine 2018 ·Food Research International ·María‐Pilar Sáenz‐Navajas, (unknown), (unknown), Aude A. Watrelot, Andrew L. Waterhouse	19
17	Pear ripeness and tissue type impact procyanidin-cell wall interactions 2018 ·Food Chemistry ·(unknown), Catherine M.G.C. Renard, Sylvie Bureau, Aude A. Watrelot, Carine Le Bourvellec	22
18	Friction forces of saliva and red wine on hydrophobic and hydrophilic surfaces 2018 ·Food Research International ·Aude A. Watrelot, Tonya L. Kuhl, Andrew L. Waterhouse	19
19	Yield and composition of pectin extracted from Tunisian pomegranate peel 2016 ·International Journal of Biological Macromolecules ·(unknown), Catherine M.G.C. Renard, Aude A. Watrelot, Imen Fendri, Hamadi Attia, M.A. Ayadi	48
20	Neutral sugar side chains of pectins limit interactions with procyanidins 2013 ·Carbohydrate Polymers ·Aude A. Watrelot, Carine Le Bourvellec, Anne Imberty, Catherine M.G.C. Renard	87

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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