B. Heyd

1.0k total citations
23 papers, 803 citations indexed

About

B. Heyd is a scholar working on Food Science, Organic Chemistry and Pharmacology. According to data from OpenAlex, B. Heyd has authored 23 papers receiving a total of 803 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 6 papers in Organic Chemistry and 5 papers in Pharmacology. Recurrent topics in B. Heyd's work include Coffee research and impacts (5 papers), Food Drying and Modeling (4 papers) and Antimicrobial agents and applications (3 papers). B. Heyd is often cited by papers focused on Coffee research and impacts (5 papers), Food Drying and Modeling (4 papers) and Antimicrobial agents and applications (3 papers). B. Heyd collaborates with scholars based in France and Mexico. B. Heyd's co-authors include Gilles Trystram, J.A. Hernández, Florence Dubois‐Brissonnet, Jean-Yves Leveau, M.A. Garcı́a-Alvarado, Bertrand Broyart, Marie‐Noëlle Maillard, Valérie Camel, Claudine Irles and Corine Delteil and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Food Microbiology.

In The Last Decade

B. Heyd

23 papers receiving 756 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
B. Heyd France	15	292	191	150	131	100	23	803
E. Van Hecke France	19	384 1.3×	154 0.8×	66 0.4×	97 0.7×	179 1.8×	49	1.1k
Shengrong Liu China	14	218 0.7×	60 0.3×	168 1.1×	172 1.3×	139 1.4×	60	716
Gustavo Molina United States	23	255 0.9×	57 0.3×	178 1.2×	389 3.0×	238 2.4×	81	1.5k
Lei Ji China	17	159 0.5×	218 1.1×	33 0.2×	168 1.3×	110 1.1×	42	938
Shuliang Liu China	20	341 1.2×	48 0.3×	20 0.1×	212 1.6×	150 1.5×	62	1.1k
Chao‐Hui Feng Japan	21	327 1.1×	48 0.3×	64 0.4×	179 1.4×	198 2.0×	55	1.1k
P. R. Kulkarni India	22	532 1.8×	51 0.3×	39 0.3×	271 2.1×	272 2.7×	71	1.4k
Mariusz Dziadas Poland	16	343 1.2×	60 0.3×	47 0.3×	209 1.6×	178 1.8×	29	859
Frédéric Debaste Belgium	13	134 0.5×	45 0.2×	36 0.2×	62 0.5×	167 1.7×	42	534
Anika Singh Canada	19	467 1.6×	51 0.3×	83 0.6×	154 1.2×	218 2.2×	45	964

Countries citing papers authored by B. Heyd

Since Specialization

Citations

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

Fields of papers citing papers by B. Heyd

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of B. Heyd

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

Heyd, B., et al.. (2013). Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying). Applied Thermal Engineering. 62(2). 758–765. 37 indexed citations

Heyd, B., et al.. (2013). Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions. LWT. 52(1). 49–59. 97 indexed citations

Ziaiifar, Aman Mohammad, B. Heyd, & Francis Courtois. (2009). Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method. Journal of Food Engineering. 95(3). 373–378. 18 indexed citations

Heyd, B., et al.. (2009). Experimental results and modeling of boiling heat transfer coefficients in falling film evaporator usable for evaporator design. Chemical Engineering and Processing - Process Intensification. 48(4). 961–968. 25 indexed citations

Hernández, J.A., B. Heyd, & Gilles Trystram. (2008). Prediction of brightness and surface area kinetics during coffee roasting. Journal of Food Engineering. 89(2). 156–163. 50 indexed citations

Heyd, B., et al.. (2008). Modeling the Formation of Some Polycyclic Aromatic Hydrocarbons During the Roasting of Arabica Coffee Samples. Journal of Agricultural and Food Chemistry. 56(10). 3648–3656. 27 indexed citations

Heyd, B., et al.. (2007). Physical Model of Heat and Mass Transfer in a Spouted Bed Coffee Roaster. Drying Technology. 25(7-8). 1243–1248. 20 indexed citations

Hernández, J.A., B. Heyd, & Gilles Trystram. (2007). On-line assessment of brightness and surface kinetics during coffee roasting. Journal of Food Engineering. 87(3). 314–322. 38 indexed citations

Hernández, J.A., et al.. (2006). Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering. 78(4). 1141–1148. 66 indexed citations

10.

Ghorbel, Dorra, B. Launay, & B. Heyd. (2003). Improved Method for Measuring Wheat Flour Dough Pressure‐Sensitive Adhesiveness. Cereal Chemistry. 80(6). 732–739. 9 indexed citations

11.

Giampaoli, Pierre, et al.. (2001). Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry. Food Chemistry. 72(1). 97–103. 18 indexed citations

12.

Dubois‐Brissonnet, Florence, et al.. (2000). Effect of temperature and physiological state on the fatty acid composition of Pseudomonas aeruginosa. International Journal of Food Microbiology. 55(1-3). 79–81. 12 indexed citations

13.

Dubois‐Brissonnet, Florence, et al.. (2000). Quaternary ammonium compound stresses induce specific variations in fatty acid composition of Pseudomonas aeruginosa. International Journal of Food Microbiology. 55(1-3). 157–159. 39 indexed citations

14.

Dubois‐Brissonnet, Florence, et al.. (1999). Specific variations of fatty acid composition of Pseudomonas aeruginosa ATCC 15442 induced by Quaternary Ammonium Compounds and relation with resistance to bactericidal activity. Journal of Applied Microbiology. 87(5). 735–742. 49 indexed citations

15.

Dubois‐Brissonnet, Florence, et al.. (1999). Adaptation ofPseudomonas aeruginosaATCC 15442 to didecyldimethylammonium bromide induces changes in membrane fatty acid composition and in resistance of cells. Journal of Applied Microbiology. 86(5). 859–866. 79 indexed citations

16.

Heyd, B., et al.. (1998). D-optimal designs: an approach to reduce the number of products in preference mapping. 1 indexed citations

17.

Dornier, Manuel, et al.. (1998). Evaluation of the Simplex method for training simple multilayer neural networks. Neural Computing and Applications. 7(2). 107–114. 2 indexed citations

18.

Heyd, B., et al.. (1998). Modelling Consumers' Preferences of Coffees: Evaluation of Different Methods. LWT. 31(7-8). 607–611. 8 indexed citations

19.

Heyd, B., et al.. (1997). Comparison of optimisation algorithms in formulation on a sensory basis. Food Quality and Preference. 8(1). 73–80. 3 indexed citations

20.

Heyd, B., et al.. (1995). Automated formulation of a beverage based on the optimization of sensory properties. Food Quality and Preference. 6(1). 1–6. 3 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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