Gabriel Duboz

1.0k total citations
20 papers, 816 citations indexed

About

Gabriel Duboz is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Gabriel Duboz has authored 20 papers receiving a total of 816 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 8 papers in Nutrition and Dietetics and 7 papers in Molecular Biology. Recurrent topics in Gabriel Duboz's work include Probiotics and Fermented Foods (9 papers), Meat and Animal Product Quality (7 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). Gabriel Duboz is often cited by papers focused on Probiotics and Fermented Foods (9 papers), Meat and Animal Product Quality (7 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). Gabriel Duboz collaborates with scholars based in France, Morocco and Italy. Gabriel Duboz's co-authors include Éric Beuvier, Sylvie Pochet, André Dasen, Jean‐Louis Berdagué, R. Grappin, S Buchin, Gérard Mazerolles, Solange Buchin, Didier Dupont and Yann Demarigny and has published in prestigious journals such as Journal of Dairy Science, International Journal of Food Microbiology and Molecular Nutrition & Food Research.

In The Last Decade

Gabriel Duboz

20 papers receiving 791 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Gabriel Duboz France 13 604 342 324 187 141 20 816
Timothy P. Guinee Ireland 22 1.3k 2.1× 495 1.4× 510 1.6× 317 1.7× 80 0.6× 29 1.5k
Ekaterini Moschopoulou Greece 16 592 1.0× 249 0.7× 313 1.0× 134 0.7× 24 0.2× 32 743
Anna Polychroniadou Greece 16 664 1.1× 275 0.8× 487 1.5× 146 0.8× 19 0.1× 27 862
Bénédicte Camier France 14 622 1.0× 190 0.6× 161 0.5× 242 1.3× 27 0.2× 16 780
Johannes A. Hogenboom Italy 16 412 0.7× 157 0.5× 211 0.7× 121 0.6× 25 0.2× 26 583
Jean-Yves Gassi France 11 467 0.8× 155 0.5× 143 0.4× 188 1.0× 22 0.2× 15 622
D.H. Kleyn United States 13 334 0.6× 155 0.5× 185 0.6× 151 0.8× 17 0.1× 34 634
Florent Remeuf France 13 1.0k 1.7× 299 0.9× 398 1.2× 357 1.9× 17 0.1× 18 1.2k
J. Gilles New Zealand 6 662 1.1× 229 0.7× 255 0.8× 168 0.9× 13 0.1× 8 718
Veronica Rosi Italy 13 305 0.5× 108 0.3× 179 0.6× 61 0.3× 21 0.1× 22 427

Countries citing papers authored by Gabriel Duboz

Since Specialization
Citations

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

Fields of papers citing papers by Gabriel Duboz

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Gabriel Duboz

This figure shows the co-authorship network connecting the top 25 collaborators of Gabriel Duboz. A scholar is included among the top collaborators of Gabriel Duboz 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 Gabriel Duboz. Gabriel Duboz 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.
Hurtaud, Catherine, et al.. (2018). Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality. International Dairy Journal. 82. 35–44. 6 indexed citations
2.
Buchin, S, et al.. (2017). Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses. European Food Research and Technology. 243(11). 1943–1955. 8 indexed citations
3.
Beuvier, Éric & Gabriel Duboz. (2013). The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses. Microbiology Spectrum. 1(1). 5 indexed citations
4.
Dupont, Didier, Giuseppina Mandalari, Daniel Mollé, et al.. (2010). Food processing increases casein resistance to simulated infant digestion. Molecular Nutrition & Food Research. 54(11). 1677–1689. 123 indexed citations
5.
6.
Bouton, Yvette, S Buchin, Gabriel Duboz, Sylvie Pochet, & Éric Beuvier. (2008). Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese. Food Microbiology. 26(2). 183–191. 29 indexed citations
7.
Dupont, Didier, et al.. (2006). Determination of bovine lactoferrin concentrations in cheese with specific monoclonal antibodies. International Dairy Journal. 16(9). 1081–1087. 43 indexed citations
8.
Duboz, Gabriel, et al.. (2001). Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changesduring cheese ripening. Le Lait. 81(4). 509–527. 91 indexed citations
9.
Dufour, Éric, et al.. (2000). Phase transition of triglycerides during semi-hard cheese ripening. International Dairy Journal. 10(1-2). 81–93. 104 indexed citations
10.
Mazerolles, Gérard, Gabriel Duboz, & Sophie Hugot. (2000). Détermination des taux d'humidité et de matière grasse de fromages de type pâte pressée par spectroscopie proche infrarouge en mode transmission. Le Lait. 80(3). 371–379. 17 indexed citations
11.
Buchin, S, Valérie Delague, Gabriel Duboz, et al.. (1998). Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese. Journal of Dairy Science. 81(12). 3097–3108. 105 indexed citations
12.
13.
Dasen, André, et al.. (1997). Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. International Dairy Journal. 7(5). 311–323. 134 indexed citations
14.
15.
Berdagué, Jean‐Louis, et al.. (1990). Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles. Le Lait. 70(2). 133–145. 8 indexed citations
16.
Berdagué, Jean‐Louis, R. Grappin, & Gabriel Duboz. (1989). Affinage et qualité du gruyère de Comté VII. Caractéristiques de présentation : ouverture et défaut de lainure des fromages. Le Lait. 69(3). 173–181. 4 indexed citations
17.
Berdagué, Jean‐Louis, R. Grappin, & Gabriel Duboz. (1988). Affinage et qualité du gruyère de Comté. VI. Caractéristiques sensorielles des fromages. Le Lait. 68(2). 189–203. 14 indexed citations
18.
Berdagué, Jean‐Louis, R. Jeunet, R. Grappin, & Gabriel Duboz. (1987). Affinage et qualité du Gruyère de Comté. III. Fermentation lactique et teneur en acides gras volatils des fromages de Comté. Le Lait. 67(2). 249–263. 15 indexed citations
19.
Berdagué, Jean‐Louis, R. Grappin, & Gabriel Duboz. (1987). Affinage et qualité du Gruyère de Comté. II. Influence de l'affinage sur l'évolution des caractéristiques physico-chimiques des fromages. Le Lait. 67(2). 237–247. 12 indexed citations
20.
Grappin, R., Jean‐Louis Berdagué, André Dasen, R. Jeunet, & Gabriel Duboz. (1987). Affinage et qualité du Gruyère de Comté. I. Protocole expérimental. Caractérisation des conditions d'affinage et des ateliers de fabrication. Le Lait. 67(2). 219–235. 8 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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