C. Bertrand-Harb

471 total citations
11 papers, 341 citations indexed

About

C. Bertrand-Harb is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, C. Bertrand-Harb has authored 11 papers receiving a total of 341 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 8 papers in Molecular Biology and 2 papers in Nutrition and Dietetics. Recurrent topics in C. Bertrand-Harb's work include Proteins in Food Systems (10 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Food Chemistry and Fat Analysis (2 papers). C. Bertrand-Harb is often cited by papers focused on Proteins in Food Systems (10 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Food Chemistry and Fat Analysis (2 papers). C. Bertrand-Harb collaborates with scholars based in France, Niger and Morocco. C. Bertrand-Harb's co-authors include Thomas Haertlé, Michèle Dalgalarrondo, Éric Dufour, Jean‐Marc Chobert, И. Иванова, J.M. Chobert and Hubert Gaertner and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Biopolymers and International Dairy Journal.

In The Last Decade

C. Bertrand-Harb

11 papers receiving 316 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
C. Bertrand-Harb France	10	257	201	74	50	42	11	341
K.R. Kristiansen United Kingdom	10	283 1.1×	200 1.0×	61 0.8×	29 0.6×	55 1.3×	11	402
Satish M. Sood United States	12	275 1.1×	269 1.3×	79 1.1×	52 1.0×	20 0.5×	30	357
Masahiko Samoto Japan	10	230 0.9×	120 0.6×	80 1.1×	131 2.6×	38 0.9×	19	467
Annie Bienvenue United States	5	241 0.9×	76 0.4×	31 0.4×	33 0.7×	47 1.1×	6	303
C. N. Lane Ireland	6	265 1.0×	214 1.1×	81 1.1×	9 0.2×	93 2.2×	6	313
O. E. Mills New Zealand	8	241 0.9×	163 0.8×	78 1.1×	9 0.2×	36 0.9×	12	331
Jiro Kanamori Japan	5	165 0.6×	101 0.5×	65 0.9×	50 1.0×	12 0.3×	8	313
Pascaline Garnot France	11	135 0.5×	128 0.6×	46 0.6×	10 0.2×	39 0.9×	14	311
Christopher H. S. Hitchcock United Kingdom	9	141 0.5×	154 0.8×	72 1.0×	23 0.5×	100 2.4×	12	450
Mauricio Opazo-Navarrete Netherlands	7	265 1.0×	100 0.5×	133 1.8×	11 0.2×	88 2.1×	8	337

Countries citing papers authored by C. Bertrand-Harb

Since Specialization

Citations

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

Fields of papers citing papers by C. Bertrand-Harb

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by C. Bertrand-Harb. 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 C. Bertrand-Harb. The network helps show where C. Bertrand-Harb may publish in the future.

Co-authorship network of co-authors of C. Bertrand-Harb

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

All Works

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11 of 11 papers shown

Bertrand-Harb, C., et al.. (2003). Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation. International Dairy Journal. 13(1). 39–45. 55 indexed citations

Bertrand-Harb, C., et al.. (2002). Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases. Food / Nahrung. 46(4). 283–283. 52 indexed citations

Dalgalarrondo, Michèle, Éric Dufour, Jean‐Marc Chobert, C. Bertrand-Harb, & Thomas Haertlé. (1995). Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media. International Dairy Journal. 5(1). 1–14. 75 indexed citations

Dufour, Éric, C. Bertrand-Harb, & Thomas Haertlé. (1993). Reversible effects of medium dielectric constant on structural transformation of β‐lactoglobulin and its retinol binding. Biopolymers. 33(4). 589–598. 54 indexed citations

Dalgalarrondo, Michèle, Éric Dufour, C. Bertrand-Harb, Jean‐Marc Chobert, & Thomas Haertlé. (1992). Purification and characterization of two porcine β-lactoglobulin variants by NaCl salting-out and reversed phase-HPLC. Le Lait. 72(1). 35–42. 11 indexed citations

Chobert, Jean‐Marc, et al.. (1991). In vitroproteolysis and functional properties of reductively alkylated β-casein derivatives. Journal of Dairy Research. 58(3). 285–298. 16 indexed citations

Chobert, Jean‐Marc, et al.. (1990). Reductive alkylation of β-casein tryptic peptides. Solubility and emulsifying properties.. Milk science international/Milchwissenschaft. 45(7). 416–420. 4 indexed citations

Dalgalarrondo, Michèle, et al.. (1990). Characterization of bovine β-lactoglobulin B tryptic peptides by reversed-phase high performance liquid chromatography. Milk science international/Milchwissenschaft. 45(4). 212–216. 36 indexed citations

Chobert, Jean‐Marc, et al.. (1990). Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives. Journal of Agricultural and Food Chemistry. 38(6). 1321–1326. 10 indexed citations

10.

Bertrand-Harb, C., et al.. (1990). Condensation of glycosidic and aromatic structures on amino groups of β-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives. Le Lait. 70(3). 205–215. 12 indexed citations

11.

Chobert, J.M., et al.. (1987). Solubility and emulsifying properties of caseins chemically modified by covalent attachment of L-methionine and L-valine. Journal of Agricultural and Food Chemistry. 35(5). 638–644. 16 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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