Irène Allais
About
In The Last Decade
Irène Allais
15 papers receiving 311 citations
Peers
Comparison fields: 5 of 68
- Food Science 150
- Animal Science and Zoology 83
- Analytical Chemistry 73
- Nutrition and Dietetics 64
- Biomedical Engineering 63
Countries citing papers authored by Irène Allais
This map shows the geographic impact of Irène Allais'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 Irène Allais with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Irène Allais more than expected).
Fields of papers citing papers by Irène Allais
This network shows the impact of papers produced by Irène Allais. 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 Irène Allais. The network helps show where Irène Allais may publish in the future.
Co-authorship network of co-authors of Irène Allais
This figure shows the co-authorship network connecting the top 25 collaborators of Irène Allais. A scholar is included among the top collaborators of Irène Allais 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 Irène Allais. Irène Allais is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 6 | |
| 2 | 24 | |
| 3 | 8 | |
| 4 | 86 | |
| 5 | 31 | |
| 6 | 9 | |
| 7 | 18 | |
| 8 | 48 | |
| 9 | 17 | |
| 10 | 50 | |
| 11 | 6 | |
| 12 | 1 | |
| 13 | 1 | |
| 14 | Utilisation de la spectroscopie de fluorescence pour caractériser la texture des pâtes fines de viande | 1 |
| 15 | Optimisation de la qualité sensorielle de pâtes fines de charcuterie en cours de fabrication par la méthode du Simplex : utilisation des mesures sensorielles réalisées par les opérateurs | 1 |
| 16 | 23 | |
| 17 | 6 |
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.