Jean‐Claude Sapis
- Food Science top 2%
- Plant Science top 10%
- Biochemistry top 2%
- Molecular Biology
- Biotechnology top 5%
- Co-authors
- Jean‐Jacques MacheixClaude BayonoveAnnie FleurietZiya GünataRaymond BaumesJean‐Michel SalmonMichel MoutounetMichèle Guilloux-Bénatier
- Topics
- Fermentation and Sensory Analysis (9 papers)Horticultural and Viticultural Research (7 papers)Plant biochemistry and biosynthesis (3 papers)
In The Last Decade
Jean‐Claude Sapis
13 papers receiving 493 citations
Peers
Comparison fields: 5 of 57
- Food Science 394
- Plant Science 309
- Biochemistry 261
- Molecular Biology 144
- Biotechnology 107
Countries citing papers authored by Jean‐Claude Sapis
This map shows the geographic impact of Jean‐Claude Sapis'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 Jean‐Claude Sapis with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jean‐Claude Sapis more than expected).
Fields of papers citing papers by Jean‐Claude Sapis
This network shows the impact of papers produced by Jean‐Claude Sapis. 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 Jean‐Claude Sapis. The network helps show where Jean‐Claude Sapis may publish in the future.
Co-authorship network of co-authors of Jean‐Claude Sapis
This figure shows the co-authorship network connecting the top 25 collaborators of Jean‐Claude Sapis. A scholar is included among the top collaborators of Jean‐Claude Sapis 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 Jean‐Claude Sapis. Jean‐Claude Sapis is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Los vinos blancos secos | 4 |
| 2 | Glycosidase activities of three enological yeast strains during winemaking | 6 |
| 3 | 109 | |
| 4 | 91 | |
| 5 | 9 | |
| 6 | 175 | |
| 7 | 29 | |
| 8 | 4 | |
| 9 | 48 | |
| 10 | 64 | |
| 11 | 2 | |
| 12 | 2 | |
| 13 | 1 |
About Jean‐Claude Sapis
Jean‐Claude Sapis is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Biochemistry, having authored 13 papers that have together received 544 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (9 papers), Horticultural and Viticultural Research (7 papers) and Plant biochemistry and biosynthesis (3 papers). The work is most often cited by research in Biochemistry (261 citations), Food Science (394 citations) and Biotechnology (107 citations). Jean‐Claude Sapis has collaborated with scholars based in France, Niger and Morocco. Frequent co-authors include Jean‐Jacques Macheix, Claude Bayonove, Annie Fleuriet, Ziya Günata, Raymond Baumes, Jean‐Michel Salmon, Michel Moutounet, Michèle Guilloux-Bénatier, Alain Bertrand and Christine A. Biron. Their work appears in journals such as Journal of Chromatography A, Critical Reviews in Food Science and Nutrition and Phytochemistry.
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.