Brigitte Pons

416 total citations
10 papers, 332 citations indexed

About

Brigitte Pons is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Brigitte Pons has authored 10 papers receiving a total of 332 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Nutrition and Dietetics, 5 papers in Plant Science and 3 papers in Food Science. Recurrent topics in Brigitte Pons's work include Food composition and properties (7 papers), GABA and Rice Research (4 papers) and Microbial Metabolites in Food Biotechnology (2 papers). Brigitte Pons is often cited by papers focused on Food composition and properties (7 papers), GABA and Rice Research (4 papers) and Microbial Metabolites in Food Biotechnology (2 papers). Brigitte Pons collaborates with scholars based in France, Argentina and Mali. Brigitte Pons's co-authors include Christian Mestres, Françoise Matencio, Géneviève Fliedel, Sylvie Rousset, Fabienne Ribeyre, Véronique Vidal, Xavier Rouau, Stephan Handschin, Rolando J. González and Jean-François Martin and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Cereal Science and Starch - Stärke.

In The Last Decade

Brigitte Pons

10 papers receiving 314 citations

Peers

Brigitte Pons

ND

PS

FS

AC

BIOMA

Françoise Matencio France

M. Ross New Zealand

B. Dayakar Rao India

Tanupriya Anand India

Mehak Katyal India

H. D. Sánchez Argentina

Peter K. Kinyanjui Kenya

G. S. Bains India

E. L. Suhendro United States

Lilia S. Collado Hong Kong

Françoise Matencio France

Brigitte Pons

305 ×1.2

ND

195 ×1.1

PS

177 ×1.1

FS

25 ×1.3

AC

20 ×1.2

BIOMA

Citations per year, relative to Brigitte Pons Brigitte Pons (= 1×) peers Françoise Matencio

Countries citing papers authored by Brigitte Pons

Since Specialization

Citations

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

Fields of papers citing papers by Brigitte Pons

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Brigitte Pons

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

All Works

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10 of 10 papers shown

1.

Mestres, Christian, Brigitte Pons, Olivier Gibert, et al.. (2012). Physico‐chemical characterization of starches extracted from potatoes of the group Phureja. Starch - Stärke. 64(8). 621–630. 4 indexed citations

2.

Mestres, Christian, et al.. (2010). Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. Journal of Cereal Science. 53(1). 81–89. 65 indexed citations

3.

Dabat, Marie‐Hélène, et al.. (2008). Des consommateurs malgaches sensibles à la qualité du riz. Économie rurale. 308. 6–18. 3 indexed citations

4.

Vidal, Véronique, et al.. (2006). Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties. Journal of Agricultural and Food Chemistry. 55(2). 336–346. 59 indexed citations

5.

González, Rolando J., et al.. (2004). Physico-chemical and cooking characteristics of some rice varieties. Brazilian Archives of Biology and Technology. 47(1). 71–76. 20 indexed citations

6.

Rousset, Sylvie, Brigitte Pons, & Jean-François Martin. (1999). IDENTIFYING OBJECTIVE CHARACTERISTICS THAT PREDICT CLUSTERS PRODUCED BY SENSORY ATTRIBUTES IN COOKED RICE. Journal of Texture Studies. 30(5). 509–532. 20 indexed citations

7.

Pons, Brigitte, et al.. (1996). Cooking quality of rice : instrumental measurements and sensory analysis. Agritrop (Cirad). 1 indexed citations

8.

Mestres, Christian, et al.. (1996). A Rapid Method for the Determination of Amylose Content by Using Differential‐Scanning Calorimetry. Starch - Stärke. 48(1). 2–6. 118 indexed citations

9.

Rousset, Sylvie, et al.. (1995). SENSORY TEXTURE PROFILE, GRAIN PHYSICO‐CHEMICAL CHARACTERISTICS AND INSTRUMENTAL MEASUREMENTS OF COOKED RICE. Journal of Texture Studies. 26(2). 119–135. 37 indexed citations

10.

Fliedel, Géneviève, et al.. (1989). Dureté, caractéristiques physicochimiques et aptitude au décorticage des grains de sorgho. Agritrop (Cirad). 5 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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