Hubert Chiron

1.5k total citations
42 papers, 1.2k citations indexed

About

Hubert Chiron is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Hubert Chiron has authored 42 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Nutrition and Dietetics, 16 papers in Food Science and 8 papers in Plant Science. Recurrent topics in Hubert Chiron's work include Food composition and properties (21 papers), Polysaccharides Composition and Applications (10 papers) and Microbial Metabolites in Food Biotechnology (6 papers). Hubert Chiron is often cited by papers focused on Food composition and properties (21 papers), Polysaccharides Composition and Applications (10 papers) and Microbial Metabolites in Food Biotechnology (6 papers). Hubert Chiron collaborates with scholars based in France, United States and Morocco. Hubert Chiron's co-authors include Guy Della Valle, G. Della Valle, Anne-Laure Réguerre, J.M. Le Breton, Laurent Chaunier, L. Lechevallier, R. Dendievel, L. Salvò, Kamal Kansou and P. N. Babin and has published in prestigious journals such as SHILAP Revista de lepidopterología, Physical Review B and Food Chemistry.

In The Last Decade

Hubert Chiron

42 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Hubert Chiron France 19 556 445 270 183 182 42 1.2k
Lihong Han China 20 404 0.7× 345 0.8× 214 0.8× 455 2.5× 63 0.3× 75 1.2k
Ewa Jakubczyk Poland 20 242 0.4× 799 1.8× 202 0.7× 156 0.9× 45 0.2× 103 1.3k
Guangwei Huang China 23 739 1.3× 365 0.8× 469 1.7× 357 2.0× 569 3.1× 69 2.2k
M.J. Hernández Spain 21 185 0.3× 536 1.2× 187 0.7× 267 1.5× 107 0.6× 68 1.3k
Geoffrey J. Brownsey United Kingdom 24 194 0.3× 828 1.9× 580 2.1× 109 0.6× 120 0.7× 39 1.3k
Jarosław Korus Poland 29 1.6k 2.9× 1.3k 2.8× 483 1.8× 412 2.3× 88 0.5× 75 2.5k
Tsutomu Kaneko Japan 21 378 0.7× 532 1.2× 92 0.3× 262 1.4× 130 0.7× 74 1.3k
Shuyang Wang China 19 125 0.2× 135 0.3× 118 0.4× 189 1.0× 150 0.8× 80 1.0k
Arjen Bot Netherlands 29 658 1.2× 2.0k 4.5× 130 0.5× 286 1.6× 50 0.3× 78 2.7k
Haotian Zheng China 19 405 0.7× 408 0.9× 107 0.4× 123 0.7× 65 0.4× 67 900

Countries citing papers authored by Hubert Chiron

Since Specialization
Citations

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

Fields of papers citing papers by Hubert Chiron

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hubert Chiron

This figure shows the co-authorship network connecting the top 25 collaborators of Hubert Chiron. A scholar is included among the top collaborators of Hubert Chiron 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 Hubert Chiron. Hubert Chiron 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.
Baudrit, Cédric, et al.. (2024). Diagnosis based on sensory data: Application to wheat grading quality. Innovative Food Science & Emerging Technologies. 96. 103771–103771. 4 indexed citations
2.
Foucat, Loïc, et al.. (2022). Water mobility and microstructure of gluten network during dough mixing using TD NMR. Food Chemistry. 409. 135329–135329. 18 indexed citations
3.
Prost, Carole, et al.. (2020). Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?. Food Research International. 133. 109159–109159. 11 indexed citations
4.
Prost, Carole, et al.. (2018). The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Research International. 106. 974–981. 23 indexed citations
5.
Mohamed, Azlan, Hubert Chiron, Cécile Coudy‐Gandilhon, et al.. (2018). Les fibres alimentaires limitent le stockage de lipides hépatiques en situation de surnutrition : quels mécanismes et quels médiateurs ?. Nutrition Clinique et Métabolisme. 32(4). 280–280. 1 indexed citations
6.
Arufe, Santiago, Guy Della Valle, Hubert Chiron, et al.. (2017). Effect of brown seaweed powder on physical and textural properties of wheat bread. European Food Research and Technology. 244(1). 1–10. 80 indexed citations
7.
Shehzad, Aamir, et al.. (2015). Elongational properties and proofing behaviour of wheat flour dough. Journal of Food Engineering. 168. 129–136. 25 indexed citations
8.
Kansou, Kamal, Hubert Chiron, G. Della Valle, Amadou Ndiaye, & Philippe Roussel. (2014). Predicting the quality of wheat flour dough at mixing using an expert system. Food Research International. 64. 772–782. 15 indexed citations
9.
Lhomme, Emilie, Hubert Chiron, Marie‐Christine Champomier‐Vergès, et al.. (2014). A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.. PubMed. 17(1). 1–9. 16 indexed citations
10.
Chaunier, Laurent, et al.. (2013). Assessment of French bread texture by a multi-indentation test. Journal of Food Engineering. 122. 92–98. 5 indexed citations
11.
Kansou, Kamal, Hubert Chiron, G. Della Valle, et al.. (2012). Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability. Food and Bioprocess Technology. 6(8). 2150–2164. 18 indexed citations
12.
Shehzad, Aamir, Hubert Chiron, G. Della Valle, et al.. (2010). Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions. Food Research International. 43(8). 1999–2005. 44 indexed citations
13.
Rouillé, J., Hubert Chiron, Paul Colonna, Guy Della Valle, & Denis Lourdin. (2010). Dough/crumb transition during French bread baking. Journal of Cereal Science. 52(2). 161–169. 46 indexed citations
14.
Töpfer, Jörg, et al.. (2009). Synthesis and magnetic properties of La-substituted M-type Sr hexaferrites. Journal of Magnetism and Magnetic Materials. 321(24). 4045–4051. 105 indexed citations
15.
Chaunier, Laurent, et al.. (2005). Mesure des propriétés élongationnelles de pâtes à pain et évaluation de la texture des mies par analyse d'images. HAL (Le Centre pour la Communication Scientifique Directe). 1 indexed citations
16.
17.
Roquelaure, Yves, et al.. (2002). Active epidemiological surveillance of musculoskeletal disorders in a shoe factory. Occupational and Environmental Medicine. 59(7). 452–458. 66 indexed citations
18.
Chiron, Hubert. (1999). La fermentation du pain : histoire et modernité. SHILAP Revista de lepidopterología. I-1. 81–96. 1 indexed citations
19.
Chiron, Hubert, et al.. (1999). Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. European Journal of Clinical Nutrition. 53(5). 360–366. 99 indexed citations
20.
Oury, François‐Xavier, et al.. (1999). Reliability of indirect selection in determining the quality of bread wheat for French bread-baking. Agronomie. 19(7). 621–634. 10 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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