I. Sodini

1.8k total citations
19 papers, 1.4k citations indexed

About

I. Sodini is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, I. Sodini has authored 19 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 8 papers in Nutrition and Dietetics and 4 papers in Molecular Biology. Recurrent topics in I. Sodini's work include Probiotics and Fermented Foods (13 papers), Proteins in Food Systems (8 papers) and Microbial Metabolites in Food Biotechnology (4 papers). I. Sodini is often cited by papers focused on Probiotics and Fermented Foods (13 papers), Proteins in Food Systems (8 papers) and Microbial Metabolites in Food Biotechnology (4 papers). I. Sodini collaborates with scholars based in France, Canada and Morocco. I. Sodini's co-authors include Florent Remeuf, G. Corrieu, Georges Corrieu, J.P. Tissier, M. Nogueira de Oliveira, Phillip S. Tong, Maricê Nogueira de Oliveira, Rafael Jiménez‐Flores, Ammar Olabi and Pierre Morin and has published in prestigious journals such as Applied Microbiology and Biotechnology, Journal of Dairy Science and Critical Reviews in Food Science and Nutrition.

In The Last Decade

I. Sodini

19 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
I. Sodini France 15 1.2k 543 500 308 89 19 1.4k
Florent Remeuf France 13 1.0k 0.8× 357 0.7× 398 0.8× 299 1.0× 76 0.9× 18 1.2k
J.M. Banks United Kingdom 28 1.6k 1.3× 487 0.9× 860 1.7× 537 1.7× 118 1.3× 54 1.8k
Mehmet Güven Türkiye 16 971 0.8× 395 0.7× 312 0.6× 319 1.0× 80 0.9× 42 1.1k
R. I. Dave United States 18 1.7k 1.4× 955 1.8× 792 1.6× 304 1.0× 137 1.5× 30 1.9k
Sandra Hélinck France 17 995 0.8× 251 0.5× 683 1.4× 277 0.9× 156 1.8× 23 1.3k
Дора Бешкова Bulgaria 10 571 0.5× 261 0.5× 431 0.9× 130 0.4× 109 1.2× 22 790
Mailo Virto Spain 21 576 0.5× 166 0.3× 543 1.1× 393 1.3× 58 0.7× 50 1.1k
Timothy P. Guinee Ireland 22 1.3k 1.1× 317 0.6× 510 1.0× 495 1.6× 162 1.8× 29 1.5k
L.P. Voutsinas Greece 24 1.4k 1.1× 454 0.8× 590 1.2× 623 2.0× 102 1.1× 45 1.7k
Carina V. Bergamini Argentina 18 883 0.7× 350 0.6× 543 1.1× 252 0.8× 137 1.5× 60 1.0k

Countries citing papers authored by I. Sodini

Since Specialization
Citations

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

Fields of papers citing papers by I. Sodini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of I. Sodini

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

All Works

19 of 19 papers shown
1.
Olabi, Ammar, et al.. (2006). Sensory Evaluation of Whey and Sweet Cream Buttermilk. Journal of Dairy Science. 89(7). 2441–2450. 15 indexed citations
2.
Sodini, I., Pierre Morin, Ammar Olabi, & Rafael Jiménez‐Flores. (2006). Compositional and Functional Properties of Buttermilk: A Comparison Between Sweet, Sour, and Whey Buttermilk. Journal of Dairy Science. 89(2). 525–536. 108 indexed citations
3.
Sodini, I., et al.. (2006). Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt. International Dairy Journal. 16(12). 1464–1469. 44 indexed citations
4.
Sodini, I., et al.. (2004). Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates. International Dairy Journal. 15(1). 29–35. 78 indexed citations
5.
Sodini, I., et al.. (2004). The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review. Critical Reviews in Food Science and Nutrition. 44(2). 113–137. 298 indexed citations
6.
Sodini, I., et al.. (2004). Physical properties of yogurt fortified with various commercial whey protein concentrates. Journal of the Science of Food and Agriculture. 85(5). 853–859. 90 indexed citations
7.
Sodini, I., et al.. (2003). Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates. International Dairy Journal. 14(1). 47–53. 67 indexed citations
8.
Remeuf, Florent, et al.. (2003). Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. International Dairy Journal. 13(9). 773–782. 188 indexed citations
9.
Béal, Catherine & I. Sodini. (2003). Fabrication des yaourts et des laits fermentés. 4 indexed citations
10.
Sodini, I., et al.. (2002). Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing. Journal of Dairy Science. 85(10). 2479–2488. 131 indexed citations
11.
Oliveira, Maricê Nogueira de, et al.. (2002). Manufacture of Fermented Lactic Beverages Containing Probiotic Cultures. Journal of Food Science. 67(6). 2336–2341. 72 indexed citations
12.
13.
Oliveira, M. Nogueira de, I. Sodini, Florent Remeuf, & G. Corrieu. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal. 11(11-12). 935–942. 180 indexed citations
14.
Sodini, I., Éric Latrille, & Georges Corrieu. (2000). Identification of interacting mixed cultures of lactic acid bacteria by their exclusion from a model predicting the acidifying activity of non-interacting mixed cultures. HAL (Le Centre pour la Communication Scientifique Directe). 20 indexed citations
15.
16.
Sodini, I., Luc Lagacé, Christophe Lacroix, & G. Corrieu. (1998). Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties. Journal of Dairy Science. 81(3). 631–638. 6 indexed citations
17.
Sodini, I., Clair‐Yves Boquien, Georges Corrieu, & Christophe Lacroix. (1997). Microbial dynamics of co- and separately entrapped mixed cultures of mesophilic lactic acid bacteria during the continuous prefermentation of milk. Enzyme and Microbial Technology. 20(5). 381–388. 19 indexed citations
18.
Sodini, I., Clair‐Yves Boquien, G. Corrieu, & Christophe Lacroix. (1997). Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing. Journal of Industrial Microbiology & Biotechnology. 18(1). 56–61. 18 indexed citations
19.
Sodini, I., et al.. (1997). Effect of citrate on growth of Lactococcus lactis subsp. lactis in milk. Applied Microbiology and Biotechnology. 48(2). 236–241. 5 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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