Jean-Yves Gassi

816 total citations
15 papers, 622 citations indexed

About

Jean-Yves Gassi is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Jean-Yves Gassi has authored 15 papers receiving a total of 622 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 7 papers in Nutrition and Dietetics and 4 papers in Molecular Biology. Recurrent topics in Jean-Yves Gassi's work include Proteins in Food Systems (9 papers), Probiotics and Fermented Foods (6 papers) and Food composition and properties (4 papers). Jean-Yves Gassi is often cited by papers focused on Proteins in Food Systems (9 papers), Probiotics and Fermented Foods (6 papers) and Food composition and properties (4 papers). Jean-Yves Gassi collaborates with scholars based in France and Morocco. Jean-Yves Gassi's co-authors include Bénédicte Camier, Christelle Lopez, Nadine Leconte, Marie‐Caroline Michalski, Valérie Briard‐Bion, Rachel Boutrou, Marie‐Hélène Famelart, Henri Goudédranche, Françoise Michel and Valérie Briard and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Food Research International.

In The Last Decade

Jean-Yves Gassi

15 papers receiving 579 citations

Peers

Jean-Yves Gassi

ASZ

ACS

Bénédicte Camier France

Anna Polychroniadou Greece

Cristiana Chiavari Italy

J.W. Sherbon United States

D.H. Kleyn United States

M. Biasutti Italy

Marie‐Therese Fröhlich‐Wyder Switzerland

Katarzyna Kiełczewska Poland

Lene Buhelt Johansen Denmark

Agnieszka Kieronczyk Norway

Bénédicte Camier France

Jean-Yves Gassi

622 ×1.3

242 ×1.3

190 ×1.2

ASZ

161 ×1.1

84 ×1.1

ACS

Citations per year, relative to Jean-Yves Gassi Jean-Yves Gassi (= 1×) peers Bénédicte Camier

Countries citing papers authored by Jean-Yves Gassi

Since Specialization

Citations

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

Fields of papers citing papers by Jean-Yves Gassi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jean-Yves Gassi. 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-Yves Gassi. The network helps show where Jean-Yves Gassi may publish in the future.

Co-authorship network of co-authors of Jean-Yves Gassi

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

All Works

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15 of 15 papers shown

Bourlieu‐Lacanal, Claire, David Cheillan, Patricia Daira, et al.. (2017). Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms. Food Chemistry. 240. 67–74. 69 indexed citations

Leconte, Nadine, Florence Rousseau, Benoît Robert, et al.. (2016). The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming. Food Research International. 83. 121–130. 26 indexed citations

Gassi, Jean-Yves, Eric Beaucher, Bénédicte Camier, et al.. (2012). Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation. Dairy Science and Technology. 92(5). 569–591. 3 indexed citations

Gassi, Jean-Yves, Marie‐Hélène Famelart, & Christelle Lopez. (2008). Heat treatment of cream affects the physicochemical properties of sweet buttermilk. Dairy Science and Technology. 88(3). 369–385. 24 indexed citations

Lopez, Christelle, Valérie Briard‐Bion, Bénédicte Camier, & Jean-Yves Gassi. (2006). Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study. Journal of Dairy Science. 89(8). 2894–2910. 74 indexed citations

Michalski, Marie‐Caroline, Bénédicte Camier, Jean-Yves Gassi, et al.. (2006). Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies. Food Research International. 40(1). 191–202. 27 indexed citations

Lopez, Christelle, Bénédicte Camier, & Jean-Yves Gassi. (2006). Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal. 17(3). 235–247. 112 indexed citations

Hannon, John A., et al.. (2005). Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli. International Dairy Journal. 16(4). 324–334. 28 indexed citations

Boutrou, Rachel, et al.. (2005). Contribution of Geotrichum candidum to the proteolysis of soft cheese. International Dairy Journal. 16(7). 775–783. 41 indexed citations

10.

Michalski, Marie‐Caroline, Bénédicte Camier, Valérie Briard, et al.. (2004). The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese. Le Lait. 84(4). 343–358. 83 indexed citations

11.

Michalski, Marie‐Caroline, et al.. (2003). The size of native milk fat globules affects physico-chemical and sensory propertiesof Camembert cheese. Le Lait. 83(2). 131–143. 120 indexed citations

12.

Boutrou, Rachel, Marie‐Hélène Famelart, Frédéric Gaucheron, et al.. (2002). Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics. Journal of Dairy Research. 69(4). 605–618. 12 indexed citations

13.

Goudédranche, Henri, et al.. (2002). [Cheesemaking processes (part 3: hard cheeses and whey cheeses)]. 1 indexed citations

14.

Gassi, Jean-Yves, et al.. (2002). Procédés de transformation fromagère (partie 3). 1 indexed citations

15.

Gassi, Jean-Yves, et al.. (2001). Procédés de transformation fromagère (partie 1). 1 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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