E. E. Braudo

1.5k total citations
81 papers, 1.2k citations indexed

About

E. E. Braudo is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, E. E. Braudo has authored 81 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 50 papers in Food Science, 18 papers in Plant Science and 16 papers in Molecular Biology. Recurrent topics in E. E. Braudo's work include Proteins in Food Systems (27 papers), Polysaccharides Composition and Applications (22 papers) and Food Industry and Aquatic Biology (11 papers). E. E. Braudo is often cited by papers focused on Proteins in Food Systems (27 papers), Polysaccharides Composition and Applications (22 papers) and Food Industry and Aquatic Biology (11 papers). E. E. Braudo collaborates with scholars based in Russia, Germany and Moldova. E. E. Braudo's co-authors include V. B. Tolstoguzov, И. Г. Плащина, D.V. Zasypkin, L.Z. Rogovina, В. Г. Васильев, Vladimir A. Yuryev, K. D. Schwenke, Evdoxia M Papalamprou, G. Doxastakis and E. M. Belavtseva and has published in prestigious journals such as Carbohydrate Polymers, Food Hydrocolloids and International Journal of Biological Macromolecules.

In The Last Decade

E. E. Braudo

78 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
E. E. Braudo Russia 19 800 252 234 148 116 81 1.2k
Gisela Berth Germany 17 466 0.6× 435 1.7× 151 0.6× 376 2.5× 164 1.4× 36 1.1k
R.K. Richardson United Kingdom 19 1.2k 1.4× 599 2.4× 363 1.6× 184 1.2× 57 0.5× 22 1.4k
Patrick Boulenguer France 19 720 0.9× 613 2.4× 198 0.8× 175 1.2× 51 0.4× 29 1.2k
Rukmal Abeysekera United Kingdom 16 407 0.5× 209 0.8× 231 1.0× 153 1.0× 45 0.4× 29 727
Rosa Baeza Argentina 23 940 1.2× 232 0.9× 289 1.2× 116 0.8× 99 0.9× 37 1.5k
J. Courtois France 19 218 0.3× 403 1.6× 218 0.9× 187 1.3× 77 0.7× 45 929
Gerhard A. De Ruiter Netherlands 15 429 0.5× 693 2.8× 275 1.2× 135 0.9× 120 1.0× 22 1.3k
Flavio Zanetti Italy 17 230 0.3× 200 0.8× 107 0.5× 108 0.7× 70 0.6× 24 889
E. L. Hirst United Kingdom 21 299 0.4× 411 1.6× 215 0.9× 113 0.8× 149 1.3× 49 1.0k
Ching‐Yung Ma Hong Kong 25 1.5k 1.9× 390 1.5× 583 2.5× 180 1.2× 35 0.3× 32 2.0k

Countries citing papers authored by E. E. Braudo

Since Specialization
Citations

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

Fields of papers citing papers by E. E. Braudo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of E. E. Braudo

This figure shows the co-authorship network connecting the top 25 collaborators of E. E. Braudo. A scholar is included among the top collaborators of E. E. Braudo 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 E. E. Braudo. E. E. Braudo 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.
Braudo, E. E., et al.. (2006). Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins. International Journal of Biological Macromolecules. 39(4-5). 174–178. 13 indexed citations
2.
Papalamprou, Evdoxia M, et al.. (2006). Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean. Colloids and Surfaces B Biointerfaces. 53(2). 203–208. 54 indexed citations
3.
Braudo, E. E., et al.. (2001). Comparative studies on thermodynamic characteristics of pea legumin and legumin-T thermal denaturation. International Journal of Biological Macromolecules. 29(4-5). 225–236. 10 indexed citations
4.
Braudo, E. E., И. Г. Плащина, & K. D. Schwenke. (2001). Plant protein interactions with polysaccharides and their influence on legume protein functionality A Review. Food / Nahrung. 45(6). 382–382. 34 indexed citations
5.
Braudo, E. E., et al.. (2001). Alternative approaches to the manufacture of plant protein products from grain legumes. Food / Nahrung. 45(6). 405–405. 7 indexed citations
6.
Braudo, E. E., et al.. (2000). Interactions of flavor compounds with pectic substances. Food / Nahrung. 44(3). 173–177. 20 indexed citations
7.
Braudo, E. E., et al.. (1996). Conformational stability of simusan—an exocellular lipopolysaccharideAcenitobacter sp.. Biopolymers. 38(1). 43–52. 2 indexed citations
8.
9.
Bogracheva, Tatiana Y., E. E. Braudo, & V. B. Tolstoguzov. (1990). Emulsifying properties of soy bean globulins and their variation with addition of some inorganic salts. Food Hydrocolloids. 4(1). 1–18. 11 indexed citations
10.
Tolstoguzov, V. B. & E. E. Braudo. (1985). PROTEINS AND ANIONIC POLYSACCHARIDES AS STABILIZERS OP 0/W EMULSIONS. Journal of Dispersion Science and Technology. 6(5). 575–603. 8 indexed citations
11.
Schwenke, K. D., L. Prahl, J. Noack, & E. E. Braudo. (1985). GELATION OF CASEIN AFTER MODIFICATION BY DIALDEHYDE STARCH‐CHEMICAL AND PHYSICAL ASPECTS2. Journal of Texture Studies. 16(4). 425–449. 1 indexed citations
12.
Braudo, E. E., et al.. (1982). On the preparation of calcium alginate isotropic gels using water‐soluble calcium salts. Food / Nahrung. 26(9). 741–745. 1 indexed citations
13.
14.
Плащина, И. Г., Natalia V. Grinberg, E. E. Braudo, & V. B. Tolstoguzov. (1980). Viscoelastic properties of ϰ-carrageenan gels. Colloid & Polymer Science. 258(8). 939–943. 13 indexed citations
15.
Grinberg, Natalia V., И. Г. Плащина, E. E. Braudo, & V. B. Tolstoguzov. (1980). Conformational transition and aggregation of ϰ-carrageenan macromolecules in solution. Colloid & Polymer Science. 258(9). 1038–1043. 13 indexed citations
16.
Prahl, L., K. D. Schwenke, & E. E. Braudo. (1979). Studies on the mechanical properties of gels of chemically modified proteins. 5(2). 1 indexed citations
17.
Braudo, E. E., et al.. (1975). Physikalisch‐chemische Aspekte der Herstellung künstlicher Nahrungsmittel. Food / Nahrung. 19(9-10). 973–985. 23 indexed citations
18.
19.
Оболонкова, Е. С., E. M. Belavtseva, E. E. Braudo, & V. B. Tolstoguzov. (1974). Formation and structures of anisotropic gels. Colloid & Polymer Science. 252(7-8). 526–529. 7 indexed citations
20.
Braudo, E. E., et al.. (1970). Susceptibility of the proteins in new food products to proteolytic enzymes.. Voprosy Pitaniya. 29(6). 25–31. 1 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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