Claude P. Champagne
- Food Science top 0.05%
- Probiotics and Fermented Foods 128
- Proteins in Food Systems 15
- Nutrition and Dietetics top 0.1%
- Microbial Metabolites in Food Biotechnology 59
- Infant Nutrition and Health 13
- Food composition and properties 13
- Biotechnology top 0.5%
- Animal Science and Zoology top 1%
- Meat and Animal Product Quality 15
- Molecular Biology top 5%
- Protein Hydrolysis and Bioactive Peptides 46
- Gut microbiota and health 15
Claude P. Champagne
181 papers receiving 5.8k citations
Hit Papers
Peers
Comparison fields: 5 of 137
- Food Science 4.8k
- Nutrition and Dietetics 2.4k
- Biotechnology 631
- Animal Science and Zoology 444
- Molecular Biology 2.3k
Countries citing papers authored by Claude P. Champagne
This map shows the geographic impact of Claude P. Champagne'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 Claude P. Champagne with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Claude P. Champagne more than expected).
Fields of papers citing papers by Claude P. Champagne
This network shows the impact of papers produced by Claude P. Champagne. 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 Claude P. Champagne. The network helps show where Claude P. Champagne may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Claude P. Champagne, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2018 | 207 | |
| 2 | 2016 | 28 | |
| 3 | 2015 | 40 | |
| 4 | 2014 | 36 | |
| 5 | Some current food products with microencapsulated probiotics | 2011 | 7 |
| 6 | 2010 | 18 | |
| 7 | 2010 | 28 | |
| 8 | Production of lactic acid bacteria on spent cabbage juice | 2009 | 3 |
| 9 | 2009 | 13 | |
| 10 | 2007 | 12 | |
| 11 | 2007 | 69 | |
| 12 | 2005 | 105 | |
| 13 | 2003 | 12 | |
| 14 | 2003 | 40 | |
| 15 | 2001 | 20 | |
| 16 | 2001 | 28 | |
| 17 | 2000 | 22 | |
| 18 | 1997 | 3 | |
| 19 | 1992 | 206 | |
| 20 | freeze-drying of lactic acid bacteria. A review | 1991 | 1 |
About Claude P. Champagne
Claude P. Champagne is a scholar working on Food Science, Nutrition and Dietetics and Biotechnology, having authored 181 papers that have together received 6.1k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (128 papers), Microbial Metabolites in Food Biotechnology (59 papers), Protein Hydrolysis and Bioactive Peptides (46 papers), Proteins in Food Systems (15 papers), Meat and Animal Product Quality (15 papers), Gut microbiota and health (15 papers), Infant Nutrition and Health (13 papers) and Food composition and properties (13 papers). The work is most often cited by research in Food Science (4.8k citations), Nutrition and Dietetics (2.4k citations) and Biotechnology (631 citations). Claude P. Champagne has collaborated with scholars based in Canada, France and Egypt. Frequent co-authors include Nancy Gardner, Patrick Fustier, Yves Raymond, Denis Roy, Christophe Lacroix, Daniel St‐Gelais, Jean-Christophe Vuillemard, Michel Britten, Adriano G. Cruz and Hélène Gaudreau. Their work appears in journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.