E Peynaud

644 total citations
50 papers, 429 citations indexed

About

E Peynaud is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, E Peynaud has authored 50 papers receiving a total of 429 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 17 papers in Plant Science and 13 papers in Molecular Biology. Recurrent topics in E Peynaud's work include Fermentation and Sensory Analysis (21 papers), Horticultural and Viticultural Research (15 papers) and Microbial Metabolic Engineering and Bioproduction (9 papers). E Peynaud is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Horticultural and Viticultural Research (15 papers) and Microbial Metabolic Engineering and Bioproduction (9 papers). E Peynaud collaborates with scholars based in France. E Peynaud's co-authors include S. Lafon-Lafourcade and Monique Lafon and has published in prestigious journals such as Archives of Microbiology, Antonie van Leeuwenhoek and American Journal of Enology and Viticulture.

In The Last Decade

E Peynaud

43 papers receiving 392 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 Peynaud France 10 336 208 96 70 66 50 429
J. F. Clapperton Japan 17 563 1.7× 173 0.8× 86 0.9× 53 0.8× 34 0.5× 29 720
Leo P. McCloskey United States 9 212 0.6× 185 0.9× 49 0.5× 40 0.6× 76 1.2× 15 304
H. W. Berg United States 12 424 1.3× 347 1.7× 83 0.9× 52 0.7× 125 1.9× 55 538
Karen M. Weller United States 14 377 1.1× 197 0.9× 78 0.8× 62 0.9× 74 1.1× 22 484
Marjorie King Canada 15 521 1.6× 400 1.9× 40 0.4× 155 2.2× 74 1.1× 28 677
Maria Daria Fumi Italy 10 231 0.7× 130 0.6× 31 0.3× 41 0.6× 38 0.6× 25 309
E. Hoehn Canada 10 230 0.7× 385 1.9× 47 0.5× 10 0.1× 56 0.8× 19 590
C.J. van Wyk South Africa 14 363 1.1× 245 1.2× 78 0.8× 48 0.7× 96 1.5× 24 390
Canan Nurgel Türkiye 11 491 1.5× 337 1.6× 68 0.7× 76 1.1× 167 2.5× 14 530
A. Carnacini Italy 8 403 1.2× 294 1.4× 88 0.9× 30 0.4× 103 1.6× 24 484

Countries citing papers authored by E Peynaud

Since Specialization
Citations

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

Fields of papers citing papers by E Peynaud

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of E Peynaud

This figure shows the co-authorship network connecting the top 25 collaborators of E Peynaud. A scholar is included among the top collaborators of E Peynaud 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 Peynaud. E Peynaud 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.
Peynaud, E. (1987). Emile Peynaud's The taste of wine : the art & science of wine tasting. 1 indexed citations
2.
Peynaud, E. (1980). Le goût du vin. Dunod eBooks. 22 indexed citations
3.
Peynaud, E. (1977). Enología práctica: conocimiento y elaboración del vino. Virtual Defense Library (Ministerio de Defensa). 18 indexed citations
4.
Peynaud, E, et al.. (1973). Influence des divers procédés de thermovinification sur la mircroflore levurienne. OENO One. 7(3). 189–201. 1 indexed citations
5.
Peynaud, E. (1971). Connaissance et travail du vin. Dunod eBooks. 45 indexed citations
6.
Peynaud, E, et al.. (1970). �tude de deux cent-cinquante souches de bacilles h�t�rolactiques isol�s de vins. Archives of Microbiology. 70(4). 348–360. 7 indexed citations
7.
Peynaud, E & S. Lafon-Lafourcade. (1970). Numération électronique des particules appliquée à l'étude de la limpidité des vins. OENO One. 4(1). 75–90. 1 indexed citations
8.
Peynaud, E, et al.. (1968). [Study of 400 strains of heterolactic cocci isolated from wine].. PubMed. 19. 159–69. 10 indexed citations
9.
Peynaud, E, et al.. (1967). Nature de l'acide lactique formé par les levures — un caractère spécifique deSaccharomyces veronae lodder et van Rij. Antonie van Leeuwenhoek. 33(1). 49–55. 4 indexed citations
10.
Peynaud, E, et al.. (1966). L (+) Lactic Acid and D (-) Lactic Acid in Wines. American Journal of Enology and Viticulture. 17(4). 302–307. 9 indexed citations
11.
Lafon-Lafourcade, S. & E Peynaud. (1965). [On the development of pyruvic and alpha-ketoglutaric acids during alcoholic fermentation].. PubMed. 261(7). 1778–80. 1 indexed citations
12.
Peynaud, E, et al.. (1958). Balance of vitaminsin yeasts.. Ann. Inst. Pasteur. 94. 78–88. 2 indexed citations
13.
Peynaud, E, et al.. (1958). [Vitamin balance in yeasts].. PubMed. 94(1). 78–88. 1 indexed citations
14.
Peynaud, E, et al.. (1958). Évolution des vitamines B dans le raisin. Plant Foods for Human Nutrition. 3-4(1). 405–414. 3 indexed citations
15.
Peynaud, E, et al.. (1958). Synthesis of Tartaric and Malic Acids by Grape Vines. American Journal of Enology and Viticulture. 9(1). 32–36. 14 indexed citations
16.
Peynaud, E, et al.. (1956). Investigations on the Origin of Secondary Products of Alcoholic Fermentation. American Journal of Enology and Viticulture. 7(3). 112–118. 6 indexed citations
17.
Peynaud, E, et al.. (1956). Investigations on the Origin of Secondary Products of Alcoholic Fermentation. American Journal of Enology and Viticulture. 7(2). 53–61. 8 indexed citations
18.
Peynaud, E, et al.. (1955). Recherches biochimiques sur les cultures de Botrytis cinerea.. 37. 2 indexed citations
19.
Peynaud, E, et al.. (1953). [The evolution and fate of the ethanol liberated during alcoholic fermentation].. PubMed. 237(13). 670–2. 1 indexed citations
20.
Peynaud, E, et al.. (1951). [Fermentation of citric acid by malolactic bacteria].. PubMed. 33(10). 1369–78. 2 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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