Isabelle Maraval

913 total citations
30 papers, 746 citations indexed

About

Isabelle Maraval is a scholar working on Food Science, Plant Science and Animal Science and Zoology. According to data from OpenAlex, Isabelle Maraval has authored 30 papers receiving a total of 746 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 12 papers in Plant Science and 6 papers in Animal Science and Zoology. Recurrent topics in Isabelle Maraval's work include Food Chemistry and Fat Analysis (10 papers), Sensory Analysis and Statistical Methods (9 papers) and Proteins in Food Systems (7 papers). Isabelle Maraval is often cited by papers focused on Food Chemistry and Fat Analysis (10 papers), Sensory Analysis and Statistical Methods (9 papers) and Proteins in Food Systems (7 papers). Isabelle Maraval collaborates with scholars based in France, Ivory Coast and Italy. Isabelle Maraval's co-authors include Renaud Boulanger, Ziya Günata, Christian Mestres, Marc Lebrun, Sandrine Roques, Alain Audebert, Fréderic Gay, Élisabeth Guichard, Alain Morère and Chantal Menut and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Isabelle Maraval

28 papers receiving 727 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Isabelle Maraval France 14 457 319 196 110 83 30 746
Natália Soares Janzantti Brazil 19 225 0.5× 437 1.4× 109 0.6× 128 1.2× 227 2.7× 39 790
Fabrice Tonfack Djikeng Cameroon 14 132 0.3× 247 0.8× 41 0.2× 116 1.1× 128 1.5× 47 490
Sulaiman Ahmed China 13 344 0.8× 227 0.7× 19 0.1× 242 2.2× 110 1.3× 24 664
Minnu Sasi India 10 301 0.7× 197 0.6× 88 0.4× 62 0.6× 84 1.0× 18 642
Radhika Dhakal South Korea 7 437 1.0× 264 0.8× 68 0.3× 51 0.5× 28 0.3× 9 583
Victoria Ndolo Malawi 9 231 0.5× 239 0.7× 38 0.2× 196 1.8× 243 2.9× 16 614
Yung‐Shin Shyu Taiwan 9 204 0.4× 218 0.7× 41 0.2× 99 0.9× 104 1.3× 17 515
Jessika De Clippeleer Belgium 15 264 0.6× 731 2.3× 23 0.1× 121 1.1× 135 1.6× 39 911
Patricio J. Cáceres Ecuador 8 320 0.7× 205 0.6× 43 0.2× 300 2.7× 35 0.4× 11 504
Gbemisola J. Fadimu Saudi Arabia 15 216 0.5× 367 1.2× 36 0.2× 135 1.2× 140 1.7× 27 688

Countries citing papers authored by Isabelle Maraval

Since Specialization
Citations

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

Fields of papers citing papers by Isabelle Maraval

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Isabelle Maraval

This figure shows the co-authorship network connecting the top 25 collaborators of Isabelle Maraval. A scholar is included among the top collaborators of Isabelle Maraval 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 Isabelle Maraval. Isabelle Maraval 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
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Delalonde, Michèle, et al.. (2023). Mechanical approach for the evaluation of the crispiness of food granular products. Journal of Texture Studies. 54(5). 633–645. 1 indexed citations
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Lebrun, Marc, et al.. (2022). Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. Journal of Food Science and Technology. 59(11). 4466–4478. 8 indexed citations
6.
Avallone, Sylvie, et al.. (2022). Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.. Journal of Food Measurement & Characterization. 17(1). 998–1008. 1 indexed citations
7.
Ban-Koffi, L., et al.. (2020). Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. International Journal of Food Science & Technology. 56(5). 2516–2529. 27 indexed citations
8.
Gibert, Olivier, et al.. (2020). Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain. International Journal of Food Science & Technology. 56(3). 1160–1170. 10 indexed citations
9.
Biancolillo, Alessandra, Sébastien Preys, Jean‐Luc Le Quéré, et al.. (2020). Multi-block classification of chocolate and cocoa samples into sensory poles. Food Chemistry. 340. 127904–127904. 19 indexed citations
10.
Mestres, Christian, et al.. (2019). Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying. Food Research International. 131. 108947–108947. 41 indexed citations
11.
Salgado-Cervantes, M.A., et al.. (2019). Flash Vacuum-Expansion Process: Effect on the Sensory, Color and Texture Attributes of Avocado (Persea americana) Puree. Plant Foods for Human Nutrition. 74(3). 370–375. 13 indexed citations
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Achir, Nawel, Marc Lebrun, Isabelle Maraval, et al.. (2017). Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B). Journal of Food Engineering. 212. 283–290. 5 indexed citations
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Bugaud, Christophe, et al.. (2016). Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana ( Musa sp.). Scientia Horticulturae. 211. 399–409. 14 indexed citations
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Boulanger, Renaud, et al.. (2016). The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples. Agritrop (Cirad).
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Boulanger, Renaud, et al.. (2016). Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition. International Journal of Food Science & Technology. 51(3). 789–800. 71 indexed citations
17.
Pintado, Ana I.E., Maria João Monteiro, Régine Talòn, et al.. (2015). Consumer acceptance and sensory profiling of reengineered kitoza products. Food Chemistry. 198. 75–84. 14 indexed citations
18.
Gantet, Pascal, Isabelle Maraval, François‐Xavier Sauvage, et al.. (2015). Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate. Food Chemistry. 197(Pt A). 965–971. 61 indexed citations
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Maraval, Isabelle, Chantal Menut, Alain Morère, et al.. (2010). Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry. Analytica Chimica Acta. 675(2). 148–155. 69 indexed citations
20.
Maraval, Isabelle, Christian Mestres, Fabienne Ribeyre, et al.. (2008). Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS. Journal of Agricultural and Food Chemistry. 56(13). 5291–5298. 93 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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