Isabelle Souchon

9.4k total citations · 1 hit paper
121 papers, 3.7k citations indexed

About

Isabelle Souchon is a scholar working on Food Science, Nutrition and Dietetics and Biomedical Engineering. According to data from OpenAlex, Isabelle Souchon has authored 121 papers receiving a total of 3.7k indexed citations (citations by other indexed papers that have themselves been cited), including 79 papers in Food Science, 38 papers in Nutrition and Dietetics and 21 papers in Biomedical Engineering. Recurrent topics in Isabelle Souchon's work include Sensory Analysis and Statistical Methods (40 papers), Biochemical Analysis and Sensing Techniques (29 papers) and Proteins in Food Systems (25 papers). Isabelle Souchon is often cited by papers focused on Sensory Analysis and Statistical Methods (40 papers), Biochemical Analysis and Sensing Techniques (29 papers) and Proteins in Food Systems (25 papers). Isabelle Souchon collaborates with scholars based in France, Morocco and Switzerland. Isabelle Souchon's co-authors include Anne Saint‐Eve, Isabelle Déléris, Maud Panouillé, Steven Le Feunteun, Nathalie Martin, Violaine Athès, Ioan-Cristian Trelea, Camille Michon, Didier Dupont and François‐Xavier Pierre and has published in prestigious journals such as Journal of Cleaner Production, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Isabelle Souchon

120 papers receiving 3.6k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Ultra-processed foods: how functional is the NOVA system?

2022 146 citations Isabelle Souchon et al. profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Isabelle Souchon France	37	2.2k	1.3k	588	527	490	121	3.7k
Gregory R. Ziegler United States	41	2.9k 1.3×	1.6k 1.3×	736 1.3×	458 0.9×	619 1.3×	158	5.5k
Paolo Masi Italy	40	2.7k 1.2×	1.4k 1.1×	841 1.4×	650 1.2×	462 0.9×	179	4.9k
Nesli Sözer Finland	33	2.0k 0.9×	1.8k 1.4×	367 0.6×	374 0.7×	505 1.0×	93	4.1k
Elke Scholten Netherlands	40	3.3k 1.5×	1.0k 0.8×	483 0.8×	252 0.5×	247 0.5×	127	4.3k
Silvana Cavella Italy	31	1.6k 0.8×	951 0.8×	688 1.2×	461 0.9×	221 0.5×	95	2.9k
Fred van de Velde Netherlands	46	3.3k 1.5×	1.5k 1.2×	639 1.1×	684 1.3×	336 0.7×	81	5.6k
Susan E. Duncan United States	34	1.3k 0.6×	831 0.7×	595 1.0×	480 0.9×	488 1.0×	134	3.4k
Valéria Paula Rodrigues Minim Brazil	28	1.4k 0.6×	546 0.4×	295 0.5×	344 0.7×	229 0.5×	177	2.7k
Robert Linforth United Kingdom	40	2.1k 1.0×	1.1k 0.9×	575 1.0×	1.0k 1.9×	875 1.8×	143	4.5k
Qingrong Huang United States	41	2.3k 1.0×	700 0.6×	156 0.3×	715 1.4×	246 0.5×	105	4.6k

Countries citing papers authored by Isabelle Souchon

Since Specialization

Citations

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

Fields of papers citing papers by Isabelle Souchon

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Isabelle Souchon

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Saint‐Eve, Anne, Isabelle Souchon, Louis‐Georges Soler, & Julien Delarue. (2024). Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment. Food Quality and Preference. 123. 105330–105330. 2 indexed citations

Saint‐Eve, Anne, et al.. (2023). Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices. Data in Brief. 48. 109143–109143.

Saint‐Eve, Anne, et al.. (2023). Contribution of consumer practices to the environmental impacts of pizzas. Sustainable Production and Consumption. 37. 26–38. 4 indexed citations

Saint‐Eve, Anne, et al.. (2022). How Different Are Industrial, Artisanal and Homemade Soft Breads?. Foods. 11(10). 1484–1484. 2 indexed citations

Delarue, Julien, et al.. (2022). “How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies. Frontiers in Nutrition. 8. 749596–749596. 6 indexed citations

Bosc, Véronique, Frédéric Restagno, Carole Tournier, et al.. (2021). A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies. Food Hydrocolloids. 115. 106602–106602. 22 indexed citations

Stieger, Markus, et al.. (2021). Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue. Current Research in Food Science. 4. 449–459. 7 indexed citations

Blumenthal, David, et al.. (2021). Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research International. 141. 110151–110151. 19 indexed citations

Forest, David L., Michel Lopez, Daniel Picque, et al.. (2020). Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food. Food Chemistry. 341(Pt 2). 128276–128276. 6 indexed citations

10.

Buffière, Caroline, Noureddine Hafnaoui, Michel Lopez, et al.. (2020). True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods. Food Chemistry. 338. 128020–128020. 67 indexed citations

11.

Saint‐Eve, Anne, Maud Panouillé, Isabelle Souchon, et al.. (2019). Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. International Journal of Food Microbiology. 293. 124–136. 64 indexed citations

12.

Mathieu, Vincent, et al.. (2018). An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing. Journal of Biomechanics. 72. 144–151. 7 indexed citations

13.

Déléris, Isabelle, Anne Saint‐Eve, Pascale Lieben, et al.. (2011). Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages. Chemical Senses. 36(8). 701–713. 36 indexed citations

14.

Caillé, Soline, Marcia Mikolajczak, J. M. Sablayrolles, et al.. (2010). Reduction of wine alcohol content: a comparative study of different technologies.. 83. 31–42. 3 indexed citations

15.

Loubens, Clément de, et al.. (2010). A lubrication analysis of pharyngeal peristalsis: Application to flavour release. Journal of Theoretical Biology. 267(3). 300–311. 26 indexed citations

16.

Saint‐Eve, Anne, Christine Lévy, Marine Le Moigne, Violette Ducruet, & Isabelle Souchon. (2008). Quality changes in yogurt during storage in different packaging materials. Food Chemistry. 110(2). 285–293. 65 indexed citations

17.

Trelea, Ioan-Cristian, et al.. (2007). Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods. Chemical Senses. 33(2). 181–192. 34 indexed citations

18.

Saint‐Eve, Anne, et al.. (2006). Influence of Proteins on the Perception of Flavored Stirred Yogurts. Journal of Dairy Science. 89(3). 922–933. 55 indexed citations

19.

Trelea, Ioan-Cristian, et al.. (2006). Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method. Journal of Chromatography A. 1110(1-2). 146–155. 29 indexed citations

20.

Agosín, Eduardo, Violaine Athès, Edmundo Bordeu, et al.. (2003). Relation between odour perception and physicochemical properties of volatile compounds in Chilean Pisco spirit.. 686–689. 2 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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