Jean-Yves Gassi
- Food Science top 2%
- Nutrition and Dietetics top 5%
- Animal Science and Zoology top 5%
- Molecular Biology
- Agronomy and Crop Science top 10%
- Co-authors
- Bénédicte CamierChristelle LopezNadine LeconteMarie‐Caroline MichalskiValérie Briard‐BionRachel BoutrouMarie‐Hélène FamelartHenri Goudédranche
- Topics
- Proteins in Food Systems (9 papers)Probiotics and Fermented Foods (6 papers)Food composition and properties (4 papers)
In The Last Decade
Jean-Yves Gassi
15 papers receiving 579 citations
Peers
Comparison fields: 5 of 66
- Food Science 467
- Nutrition and Dietetics 188
- Animal Science and Zoology 155
- Molecular Biology 143
- Agronomy and Crop Science 78
Countries citing papers authored by Jean-Yves Gassi
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
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
| # | Work | Indexed citations |
|---|---|---|
| 1 | 69 | |
| 2 | 26 | |
| 3 | 3 | |
| 4 | 24 | |
| 5 | 74 | |
| 6 | 27 | |
| 7 | 112 | |
| 8 | 28 | |
| 9 | 41 | |
| 10 | 83 | |
| 11 | 120 | |
| 12 | 12 | |
| 13 | [Cheesemaking processes (part 3: hard cheeses and whey cheeses)] | 1 |
| 14 | 1 | |
| 15 | 1 |
About Jean-Yves Gassi
Jean-Yves Gassi is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology, having authored 15 papers that have together received 622 indexed citations. Recurring topics across this work include Proteins in Food Systems (9 papers), Probiotics and Fermented Foods (6 papers) and Food composition and properties (4 papers). The work is most often cited by research in Food Science (467 citations), Animal Science and Zoology (155 citations) and Nutrition and Dietetics (188 citations). Jean-Yves Gassi has collaborated with scholars based in France and Morocco. Frequent 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. Their work appears in journals such as Food Chemistry, Journal of Dairy Science and Food Research International.
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.