J.M. Sieffermann

692 total citations
7 papers, 480 citations indexed

About

J.M. Sieffermann is a scholar working on Nutrition and Dietetics, Food Science and Experimental and Cognitive Psychology. According to data from OpenAlex, J.M. Sieffermann has authored 7 papers receiving a total of 480 indexed citations (citations by other indexed papers that have themselves been cited), including 5 papers in Nutrition and Dietetics, 5 papers in Food Science and 4 papers in Experimental and Cognitive Psychology. Recurrent topics in J.M. Sieffermann's work include Sensory Analysis and Statistical Methods (5 papers), Biochemical Analysis and Sensing Techniques (4 papers) and Multisensory perception and integration (4 papers). J.M. Sieffermann is often cited by papers focused on Sensory Analysis and Statistical Methods (5 papers), Biochemical Analysis and Sensing Techniques (4 papers) and Multisensory perception and integration (4 papers). J.M. Sieffermann collaborates with scholars based in France and Vietnam. J.M. Sieffermann's co-authors include Gérard Cuvelier, Sylvie Chollet, E.P. Köster, Thomas Couronné, Camille Michon, P. Barey and Sébastien Lê and has published in prestigious journals such as Food Hydrocolloids, Journal of Food Science and Appetite.

In The Last Decade

J.M. Sieffermann

7 papers receiving 446 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
J.M. Sieffermann France	7	392	234	101	95	65	7	480
KWANG‐OK KIM South Korea	15	537 1.4×	294 1.3×	87 0.9×	124 1.3×	84 1.3×	22	627
Lauren Dooley United States	6	373 1.0×	192 0.8×	63 0.6×	100 1.1×	47 0.7×	6	435
Elson Rogério Tavares Filho Brazil	12	448 1.1×	236 1.0×	52 0.5×	136 1.4×	48 0.7×	39	577
Sukanya Wichchukit Thailand	11	331 0.8×	125 0.5×	41 0.4×	58 0.6×	41 0.6×	16	463
Cecilia Barreiro Uruguay	8	577 1.5×	299 1.3×	104 1.0×	165 1.7×	69 1.1×	8	658
Klaus Dürrschmid Austria	10	286 0.7×	226 1.0×	62 0.6×	52 0.5×	96 1.5×	14	479
Scott C. Hutchings New Zealand	16	543 1.4×	369 1.6×	102 1.0×	191 2.0×	113 1.7×	40	793
Alejandra M. Muñoz United States	11	391 1.0×	183 0.8×	52 0.5×	191 2.0×	31 0.5×	17	553
K.W. Chapman United States	12	268 0.7×	143 0.6×	46 0.5×	138 1.5×	36 0.6×	13	435
Maria A. A. P. da Silva Brazil	9	352 0.9×	300 1.3×	75 0.7×	131 1.4×	192 3.0×	9	702

Countries citing papers authored by J.M. Sieffermann

Since Specialization

Citations

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

Fields of papers citing papers by J.M. Sieffermann

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J.M. Sieffermann

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

All Works

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7 of 7 papers shown

1.

Barey, P., et al.. (2013). Interactions between modified starch and carrageenan during pasting. Food Hydrocolloids. 36. 355–361. 46 indexed citations

2.

Lê, Sébastien, et al.. (2007). Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries. Food Quality and Preference. 19(2). 185–196. 11 indexed citations

3.

Cuvelier, Gérard, et al.. (2007). SENSORY EVALUATION OF THE TEXTURE OF 49 COMMERCIAL APPLE AND PEAR PUREES. Journal of Food Quality. 30(6). 1121–1131. 23 indexed citations

4.

Sieffermann, J.M., et al.. (2006). Testing consumer preferences for iced-coffee: Does the drinking environment have any influence?. Food Quality and Preference. 18(1). 161–172. 86 indexed citations

5.

Chollet, Sylvie, et al.. (2006). French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies. Food Quality and Preference. 18(3). 560–575. 85 indexed citations

6.

Sieffermann, J.M., et al.. (2002). A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile. Journal of Food Science. 67(2). 826–834. 184 indexed citations

7.

Couronné, Thomas, et al.. (2001). Internal and external determinants of eating initiation in humans. Appetite. 36(1). 9–14. 45 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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