Emmanuel Purlis

1.4k total citations
23 papers, 1.1k citations indexed

About

Emmanuel Purlis is a scholar working on Food Science, Nutrition and Dietetics and Mechanics of Materials. According to data from OpenAlex, Emmanuel Purlis has authored 23 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 7 papers in Nutrition and Dietetics and 4 papers in Mechanics of Materials. Recurrent topics in Emmanuel Purlis's work include Food composition and properties (7 papers), Food Drying and Modeling (7 papers) and Polysaccharides Composition and Applications (5 papers). Emmanuel Purlis is often cited by papers focused on Food composition and properties (7 papers), Food Drying and Modeling (7 papers) and Polysaccharides Composition and Applications (5 papers). Emmanuel Purlis collaborates with scholars based in Argentina, Italy and France. Emmanuel Purlis's co-authors include Viviana O. Salvadori, Sandro M. Goñi, Chiara Cevoli, Angelo Fabbri, Jean‐Yves Monteau, Vanessa Jury, Alain Le‐Bail, E. E. Mola, I.M. Irurzun and S. Goñi and has published in prestigious journals such as Chemical Physics Letters, Food Research International and Journal of Food Engineering.

In The Last Decade

Emmanuel Purlis

23 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Emmanuel Purlis Argentina	14	659	496	255	121	117	23	1.1k
Nantawan Therdthai Thailand	18	840 1.3×	346 0.7×	312 1.2×	98 0.8×	92 0.8×	54	1.2k
Viviana O. Salvadori Argentina	21	778 1.2×	412 0.8×	264 1.0×	141 1.2×	290 2.5×	63	1.3k
Ahmet Kaya Türkiye	21	923 1.4×	431 0.9×	325 1.3×	63 0.5×	162 1.4×	37	1.3k
Amir Daraei Garmakhany Iran	18	644 1.0×	213 0.4×	287 1.1×	59 0.5×	145 1.2×	57	980
Guibing Chen United States	22	734 1.1×	544 1.1×	296 1.2×	33 0.3×	67 0.6×	57	1.4k
Xianzhe Zheng China	23	719 1.1×	256 0.5×	349 1.4×	136 1.1×	48 0.4×	75	1.3k
Jingsheng Liu China	21	374 0.6×	400 0.8×	157 0.6×	30 0.2×	108 0.9×	78	1.4k
Camila Augusto Perussello Brazil	19	710 1.1×	206 0.4×	305 1.2×	98 0.8×	52 0.4×	35	1.1k
Roberto Massini Italy	18	522 0.8×	205 0.4×	176 0.7×	47 0.4×	187 1.6×	35	988
Francis Courtois France	20	817 1.2×	186 0.4×	346 1.4×	134 1.1×	74 0.6×	49	1.3k

Countries citing papers authored by Emmanuel Purlis

Since Specialization

Citations

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

Fields of papers citing papers by Emmanuel Purlis

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Emmanuel Purlis

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

All Works

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20 of 20 papers shown

Purlis, Emmanuel. (2024). Digital Twin Methodology in Food Processing: Basic Concepts and Applications. Current Nutrition Reports. 13(4). 914–920. 7 indexed citations

Purlis, Emmanuel. (2023). Simple modelling of time-temperature profiles in food during baking. Applied Food Research. 3(1). 100271–100271. 5 indexed citations

Purlis, Emmanuel. (2023). Physics-Informed Machine Learning: the Next Big Trend in Food Process Modelling?. Ghent University Academic Bibliography (Ghent University). 2(1). 1–6. 5 indexed citations

Purlis, Emmanuel & Sandro M. Goñi. (2021). A simple method to predict transient diffusion processes in ellipsoids. Biosystems Engineering. 205. 27–47. 3 indexed citations

Purlis, Emmanuel, Chiara Cevoli, & Angelo Fabbri. (2021). Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods. 10(4). 778–778. 28 indexed citations

Purlis, Emmanuel. (2020). Simple models for predicting water loss of bread during baking. Journal of Food Process Engineering. 43(11). 12 indexed citations

Purlis, Emmanuel. (2019). Modelling convective drying of foods: A multiphase porous media model considering heat of sorption. Journal of Food Engineering. 263. 132–146. 37 indexed citations

Purlis, Emmanuel. (2019). Simple methods to predict the minimum baking time of bread. Food Control. 104. 217–223. 10 indexed citations

Monteau, Jean‐Yves, et al.. (2017). Water transfer in bread during staling: Physical phenomena and modelling. Journal of Food Engineering. 211. 95–103. 31 indexed citations

10.

Purlis, Emmanuel. (2012). Baking process design based on modelling and simulation: Towards optimization of bread baking. Food Control. 27(1). 45–52. 38 indexed citations

11.

Purlis, Emmanuel. (2010). Bread baking: Technological considerations based on process modelling and simulation. Journal of Food Engineering. 103(1). 92–102. 62 indexed citations

12.

Purlis, Emmanuel & Viviana O. Salvadori. (2010). A moving boundary problem in a food material undergoing volume change – Simulation of bread baking. Food Research International. 43(4). 949–958. 40 indexed citations

13.

Purlis, Emmanuel. (2010). Browning development in bakery products – A review. Journal of Food Engineering. 99(3). 239–249. 293 indexed citations

14.

Goñi, Sandro M. & Emmanuel Purlis. (2009). Geometric modelling of heterogeneous and complex foods. Journal of Food Engineering. 97(4). 547–554. 8 indexed citations

15.

Purlis, Emmanuel & Viviana O. Salvadori. (2009). Modelling the browning of bread during baking. Food Research International. 42(7). 865–870. 139 indexed citations

16.

Goñi, S., Emmanuel Purlis, & Viviana O. Salvadori. (2008). Evaluating a simple model for meat cooking simulation.. 1 indexed citations

17.

Purlis, Emmanuel & Viviana O. Salvadori. (2008). Bread baking as a moving boundary problem. Part 1: Mathematical modelling. Journal of Food Engineering. 91(3). 428–433. 80 indexed citations

18.

Purlis, Emmanuel, I.M. Irurzun, & E. E. Mola. (2008). Turbulent states in a reaction-diffusion system with period-doubling bifurcations. Chemical Physics Letters. 462(1-3). 64–68. 3 indexed citations

19.

Purlis, Emmanuel & Viviana O. Salvadori. (2008). Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation. Journal of Food Engineering. 91(3). 434–442. 63 indexed citations

20.

Goñi, Sandro M., Emmanuel Purlis, & Viviana O. Salvadori. (2007). Three-dimensional reconstruction of irregular foodstuffs. Journal of Food Engineering. 82(4). 536–547. 56 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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