Benjamin Mahieu

415 total citations
20 papers, 244 citations indexed

About

Benjamin Mahieu is a scholar working on Food Science, Experimental and Cognitive Psychology and Nutrition and Dietetics. According to data from OpenAlex, Benjamin Mahieu has authored 20 papers receiving a total of 244 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 7 papers in Experimental and Cognitive Psychology and 7 papers in Nutrition and Dietetics. Recurrent topics in Benjamin Mahieu's work include Sensory Analysis and Statistical Methods (18 papers), Multisensory perception and integration (7 papers) and Biochemical Analysis and Sensing Techniques (7 papers). Benjamin Mahieu is often cited by papers focused on Sensory Analysis and Statistical Methods (18 papers), Multisensory perception and integration (7 papers) and Biochemical Analysis and Sensing Techniques (7 papers). Benjamin Mahieu collaborates with scholars based in France, Brazil and Switzerland. Benjamin Mahieu's co-authors include Michel Visalli, Pascal Schlich, El Mostafa Qannari, Benoît Jaillais, Hervé Cardot, Adriano G. Cruz, Tatiana Colombo Pimentel, Erick A. Esmerino, Elson Rogério Tavares Filho and Élisabeth Guichard and has published in prestigious journals such as Food Research International, Food Quality and Preference and Chemometrics and Intelligent Laboratory Systems.

In The Last Decade

Benjamin Mahieu

19 papers receiving 243 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Benjamin Mahieu France 10 174 74 56 55 26 20 244
Christopher J. Findlay Canada 9 214 1.2× 118 1.6× 60 1.1× 68 1.2× 65 2.5× 14 276
Lucie Perrin France 5 293 1.7× 162 2.2× 69 1.2× 35 0.6× 64 2.5× 7 314
Neil Gains United Kingdom 6 247 1.4× 98 1.3× 25 0.4× 25 0.5× 99 3.8× 8 313
Suzanne Pecore United States 7 120 0.7× 191 2.6× 29 0.5× 102 1.9× 34 1.3× 9 263
Michael A. Nestrud United States 7 334 1.9× 185 2.5× 87 1.6× 94 1.7× 78 3.0× 8 379
Ana Curia Spain 9 248 1.4× 101 1.4× 18 0.3× 22 0.4× 117 4.5× 11 334
Jennifer Langlois Canada 6 245 1.4× 54 0.7× 25 0.4× 47 0.9× 16 0.6× 10 300
Christian Asselin France 6 269 1.5× 113 1.5× 44 0.8× 20 0.4× 48 1.8× 14 302
Ofelia Angulo Mexico 12 292 1.7× 231 3.1× 83 1.5× 73 1.3× 29 1.1× 22 391
P. Bárcenas Spain 11 317 1.8× 98 1.3× 30 0.5× 13 0.2× 195 7.5× 14 353

Countries citing papers authored by Benjamin Mahieu

Since Specialization
Citations

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

Fields of papers citing papers by Benjamin Mahieu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Benjamin Mahieu

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

All Works

20 of 20 papers shown
1.
2.
Visalli, Michel, et al.. (2024). Temporal precision and resolution of TDS and TCATA used with consumers. Food Quality and Preference. 117. 105172–105172. 5 indexed citations
3.
Filho, Elson Rogério Tavares, Benjamin Mahieu, Jonas T. Guimarães, et al.. (2024). Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes. Food Research International. 197(Pt 2). 115261–115261.
4.
Antille, Nicolas, et al.. (2024). Comparison of open comments and check-all-that-apply to collect reasons for liking and disliking chocolates in preference mapping. Food Quality and Preference. 117. 105171–105171. 1 indexed citations
5.
Mahieu, Benjamin, El Mostafa Qannari, & Benoît Jaillais. (2023). Extension and significance testing of Variable Importance in Projection (VIP) indices in Partial Least Squares regression and Principal Components Analysis. Chemometrics and Intelligent Laboratory Systems. 242. 104986–104986. 45 indexed citations
6.
Visalli, Michel, et al.. (2023). Hedonic valence of descriptive sensory terms as an indirect measure of liking: A preliminary study with red wines. Food Quality and Preference. 108. 104861–104861. 7 indexed citations
7.
Visalli, Michel, Benjamin Mahieu, & Pascal Schlich. (2023). A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates. Data in Brief. 49. 109314–109314. 1 indexed citations
8.
Rocha, Ramon S., Benjamin Mahieu, Elson Rogério Tavares Filho, et al.. (2023). Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Research International. 165. 112517–112517. 11 indexed citations
9.
Mahieu, Benjamin, Elson Rogério Tavares Filho, Rodrigo N. Cavalcanti, et al.. (2023). Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects. Food Research International. 170. 113003–113003. 4 indexed citations
10.
Visalli, Michel, et al.. (2022). A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods. Data in Brief. 45. 108708–108708. 3 indexed citations
11.
Visalli, Michel, et al.. (2022). First steps towards FAIRization of product-focused sensory data. Food Quality and Preference. 104. 104765–104765. 9 indexed citations
12.
Mahieu, Benjamin, Pascal Schlich, Michel Visalli, & Hervé Cardot. (2021). A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data. Food Quality and Preference. 93. 104256–104256. 20 indexed citations
13.
Mahieu, Benjamin, Michel Visalli, & Pascal Schlich. (2021). Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment. Food Quality and Preference. 96. 104389–104389. 11 indexed citations
14.
Mahieu, Benjamin, Michel Visalli, & Pascal Schlich. (2020). Accounting for the dimensionality of the dependence in analyses of contingency tables obtained with Check-All-That-Apply and Free-Comment. Food Quality and Preference. 83. 103924–103924. 10 indexed citations
15.
Visalli, Michel, et al.. (2020). Automated sentiment analysis of Free-Comment: An indirect liking measurement?. Food Quality and Preference. 82. 103888–103888. 8 indexed citations
16.
Visalli, Michel, et al.. (2020). Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?. Food Quality and Preference. 85. 103956–103956. 27 indexed citations
17.
Mahieu, Benjamin, et al.. (2020). An investigation of the stability of Free-Comment and Check-All-That-Apply in two consumer studies on red wines and milk chocolates. Food Quality and Preference. 90. 104159–104159. 8 indexed citations
18.
Mahieu, Benjamin, et al.. (2020). Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home. Food Quality and Preference. 84. 103937–103937. 30 indexed citations
19.
Mahieu, Benjamin, et al.. (2020). Using Free-Comment with consumers to obtain temporal sensory descriptions of products. Food Quality and Preference. 86. 104008–104008. 21 indexed citations
20.

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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