J.C. Cheftel

5.9k citations

58 papers · 4.5k indexed · 2 hit papers · h-index 36

Co-authors: Eliane Dumay Kazuko Shimada Joseph Culioli Maryse Thiébaud J.L. Cuq Masahiko Kitagawa Monica T. Kalichevsky Hervé Roussel
Topics: Proteins in Food Systems (30 papers)Microencapsulation and Drying Processes (21 papers)Meat and Animal Product Quality (14 papers)
Cited by: Biotechnology Food Science Animal Science and Zoology
Journals: Journal of Agricultural and Food Chemistry Food Chemistry Journal of Colloid and Interface Science
Partner nations: France Senegal Japan

In The Last Decade

J.C. Cheftel

57 papers receiving 4.2k 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.

Review : High-pressure, microbial inactivation and food preservation

1995 521 citations J.C. Cheftel profile →
Effects of high pressure on meat: A review

1997 513 citations J.C. Cheftel, Joseph Culioli Meat Science profile →

Peers

Countries citing papers authored by J.C. Cheftel

Since Specialization

Citations

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

Fields of papers citing papers by J.C. Cheftel

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J.C. Cheftel. 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 J.C. Cheftel. The network helps show where J.C. Cheftel may publish in the future.

Co-authorship network of co-authors of J.C. Cheftel

This figure shows the co-authorship network connecting the top 25 collaborators of J.C. Cheftel. A scholar is included among the top collaborators of J.C. Cheftel 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 J.C. Cheftel. J.C. Cheftel 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

#	Work	Indexed citations
1	Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 °C or 20 °C: effects on the distribution of minerals and proteins between colloidal and soluble phases 2006 ·Journal of Dairy Research ·(unknown),Eliane Dumay,J.C. Cheftel	25
2	Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments 2006 ·Journal of Dairy Research ·Laetitia Picart‐Palmade,Maryse Thiébaud,(unknown),J. P. Guiraud,J.C. Cheftel,Eliane Dumay	58
3	Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua 2003 ·LWT ·Laetitia Picart‐Palmade,Eliane Dumay,Joseph‐Pierre Guiraud,J.C. Cheftel	25
4	High Pressure — Low Temperature Processing of Foods: A Review 2003 ·J.C. Cheftel,Maryse Thiébaud,Eliane Dumay	8
5	Pressure-Assisted Freezing and Thawing of Foods: A Review of Recent Studies 2002 ·High Pressure Research ·J.C. Cheftel,Maryse Thiébaud,Eliane Dumay	36
6	Study of the State of Water and Oil in Frozen Emulsions Using Time Domain NMR 2000 ·Journal of Colloid and Interface Science ·(unknown),(unknown),J.C. Cheftel	15
7	Freezing Kinetics of a Model Oil-in-Water Emulsion under High Pressure or by Pressure Release. Impact on Ice Crystals and Oil Droplets 1999 ·LWT ·(unknown),Eliane Dumay,E. Kolodziejczyk,J.C. Cheftel	48
8	Effects of high pressure on meat: A reviewbreakdown → 1997 ·Meat Science ·J.C. Cheftel,Joseph Culioli	513
9	Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking 1996 ·LWT ·Maryse Thiébaud,Eliane Dumay,J.C. Cheftel	55
10	High pressure, microbial inactivation and food preservation.: Review. 1995 ·J.C. Cheftel	1
11	Multifactorial study of gelled oil-water emulsions from sardine surimi 1993 ·Eliane Dumay,(unknown),J.C. Cheftel	1
12	Microcoagulation of proteins for development of “creaminess” 1993 ·Food Reviews International ·J.C. Cheftel,Eliane Dumay	35
13	Physico-chemical and Functional Properties of Commercial Caseinates 1993 ·LWT ·(unknown),Eliane Dumay,J.C. Cheftel	6
14	Mechanisms of gelation of sardine proteins: influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels 1990 ·International Journal of Food Science & Technology ·Hervé Roussel,J.C. Cheftel	92
15	Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate 1988 ·Journal of Agricultural and Food Chemistry ·Kazuko Shimada,J.C. Cheftel	178
16	Characteristics of surimi and kamaboko from sardines 1988 ·International Journal of Food Science & Technology ·Hervé Roussel,J.C. Cheftel	24
17	Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate 1988 ·Journal of Agricultural and Food Chemistry ·Kazuko Shimada,J.C. Cheftel	136
18	Proteines alimentaires; biochimie, proprietes fonctionnelles, valeur nutritionnelle, modifications chimiques 1985 ·J.C. Cheftel,J.L. Cuq,Denis Lorient	28
19	Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH 1978 ·Food Chemistry ·Christian Aymard,J.L. Cuq,J.C. Cheftel	28
20	Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid crosslinks and isomerization of lysine residues 1975 ·Journal of Agricultural and Food Chemistry ·(unknown),J.L. Cuq,J.C. Cheftel	87

About J.C. Cheftel

J.C. Cheftel is a scholar working on Food Science, Biotechnology and Animal Science and Zoology, having authored 58 papers that have together received 4.5k indexed citations. Recurring topics across this work include Proteins in Food Systems (30 papers), Microencapsulation and Drying Processes (21 papers) and Meat and Animal Product Quality (14 papers). The work is most often cited by research in Biotechnology (1.5k citations), Food Science (2.9k citations) and Animal Science and Zoology (1.5k citations). J.C. Cheftel has collaborated with scholars based in France, Senegal and Japan. Frequent co-authors include Eliane Dumay, Kazuko Shimada, Joseph Culioli, Maryse Thiébaud, J.L. Cuq, Masahiko Kitagawa, Monica T. Kalichevsky, Hervé Roussel, Laetitia Picart‐Palmade and J. P. Guiraud. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Colloid and Interface Science.

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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