Bénédicte Camier

1.0k total citations
16 papers, 780 citations indexed

About

Bénédicte Camier is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Bénédicte Camier has authored 16 papers receiving a total of 780 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 6 papers in Nutrition and Dietetics and 3 papers in Molecular Biology. Recurrent topics in Bénédicte Camier's work include Proteins in Food Systems (11 papers), Probiotics and Fermented Foods (9 papers) and Food composition and properties (4 papers). Bénédicte Camier is often cited by papers focused on Proteins in Food Systems (11 papers), Probiotics and Fermented Foods (9 papers) and Food composition and properties (4 papers). Bénédicte Camier collaborates with scholars based in France, Bulgaria and Morocco. Bénédicte Camier's co-authors include Christelle Lopez, Jean-Yves Gassi, Valérie Briard‐Bion, Nadine Leconte, Marie‐Caroline Michalski, Marie-Bernadette Maillard, Florence Rousseau, John A. Hannon, Marie‐Hélène Famelart and Bernard Faye and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Dairy Science and Food Research International.

In The Last Decade

Bénédicte Camier

16 papers receiving 729 citations

Peers

Bénédicte Camier

ASZ

ACS

Jean-Yves Gassi France

Anna Polychroniadou Greece

Atanu Jana India

I. Kandarakis Greece

Luana Limoeiro Ferrão Brazil

J.W. Sherbon United States

D.H. Kleyn United States

Sophie Jeanson France

J.J. Jaeggi United States

Marie‐Therese Fröhlich‐Wyder Switzerland

Jean-Yves Gassi France

Bénédicte Camier

467 ×0.8

188 ×0.8

155 ×0.8

ASZ

143 ×0.9

78 ×0.9

ACS

Citations per year, relative to Bénédicte Camier Bénédicte Camier (= 1×) peers Jean-Yves Gassi

Countries citing papers authored by Bénédicte Camier

Since Specialization

Citations

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

Fields of papers citing papers by Bénédicte Camier

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bénédicte Camier

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

All Works

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16 of 16 papers shown

Aubert, Julie, Marie-Bernadette Maillard, Stéphanie‐Marie Deutsch, et al.. (2021). Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese. Journal of Agricultural and Food Chemistry. 69(30). 8511–8529. 14 indexed citations

Garnier, Lucille, Jérôme Mounier, Sébastien Lê, et al.. (2018). Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application. Food Microbiology. 81. 97–107. 47 indexed citations

Leconte, Nadine, Florence Rousseau, Benoît Robert, et al.. (2016). The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming. Food Research International. 83. 121–130. 26 indexed citations

Konuspayeva, Gaukhar, et al.. (2016). Manufacture of dry‐ and brine‐salted soft camel cheeses for the camel dairy industry. International Journal of Dairy Technology. 70(1). 92–101. 30 indexed citations

Beaucher, Eric, Benoît Robert, Nadine Leconte, et al.. (2015). Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments. International Dairy Journal. 52. 26–34. 43 indexed citations

Konuspayeva, Gaukhar, Bénédicte Camier, Frédéric Gaucheron, & Bernard Faye. (2013). Some parameters to process camel milk into cheese. Emirates Journal of Food and Agriculture. 26(4). 354–354. 32 indexed citations

Gassi, Jean-Yves, Eric Beaucher, Bénédicte Camier, et al.. (2012). Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation. Dairy Science and Technology. 92(5). 569–591. 3 indexed citations

Floury, Juliane, Bénédicte Camier, Florence Rousseau, et al.. (2009). Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships. LWT. 42(10). 1611–1620. 58 indexed citations

Lopez, Christelle, Valérie Briard‐Bion, Bénédicte Camier, & Jean-Yves Gassi. (2006). Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study. Journal of Dairy Science. 89(8). 2894–2910. 74 indexed citations

10.

Michalski, Marie‐Caroline, Bénédicte Camier, Jean-Yves Gassi, et al.. (2006). Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies. Food Research International. 40(1). 191–202. 27 indexed citations

11.

Lopez, Christelle, Bénédicte Camier, & Jean-Yves Gassi. (2006). Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal. 17(3). 235–247. 112 indexed citations

12.

Lopez, Christelle, Marie-Bernadette Maillard, Valérie Briard‐Bion, Bénédicte Camier, & John A. Hannon. (2006). Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria. Journal of Agricultural and Food Chemistry. 54(16). 5855–5867. 78 indexed citations

13.

Maubois, Jean‐Louis, et al.. (2005). Making of Kashkaval cheese from bovine micellar casein powder. Le Lait. 85(6). 527–533. 4 indexed citations

14.

Ménard, Olivia, Bénédicte Camier, & Fanny Guyomarc’H. (2005). Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk. Le Lait. 85(6). 515–526. 29 indexed citations

15.

Michalski, Marie‐Caroline, Bénédicte Camier, Valérie Briard, et al.. (2004). The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese. Le Lait. 84(4). 343–358. 83 indexed citations

16.

Michalski, Marie‐Caroline, et al.. (2003). The size of native milk fat globules affects physico-chemical and sensory propertiesof Camembert cheese. Le Lait. 83(2). 131–143. 120 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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