L. Vassal

1.1k total citations
31 papers, 861 citations indexed

About

L. Vassal is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, L. Vassal has authored 31 papers receiving a total of 861 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 9 papers in Molecular Biology and 9 papers in Biotechnology. Recurrent topics in L. Vassal's work include Probiotics and Fermented Foods (7 papers), Proteins in Food Systems (6 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). L. Vassal is often cited by papers focused on Probiotics and Fermented Foods (7 papers), Proteins in Food Systems (6 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). L. Vassal collaborates with scholars based in France, Morocco and Benin. L. Vassal's co-authors include J.C. Gripon, J. Adda, Agnès Delacroix-Buchet, Marie‐Pierre Chapot‐Chartier, M. Rousseau, M. Desmazeaud, M. El Soda, Henry-Éric Spinnler, Gilles Lamberet and Isabelle Bouvier and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Journal of Food Science.

In The Last Decade

L. Vassal

31 papers receiving 804 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
L. Vassal France 17 701 448 181 180 113 31 861
R. Grappin France 16 781 1.1× 445 1.0× 189 1.0× 334 1.9× 99 0.9× 51 1.1k
G.H. Richardson United States 20 707 1.0× 411 0.9× 147 0.8× 166 0.9× 207 1.8× 69 1.0k
J.L. Bergere France 16 572 0.8× 442 1.0× 132 0.7× 158 0.9× 140 1.2× 36 772
Romain Richoux France 19 667 1.0× 492 1.1× 176 1.0× 200 1.1× 64 0.6× 27 835
Dominique Le Bars France 15 518 0.7× 520 1.2× 175 1.0× 114 0.6× 115 1.0× 18 723
Manuela Barbosa Portugal 10 487 0.7× 356 0.8× 150 0.8× 101 0.6× 250 2.2× 12 708
Fergal P. Rattray Denmark 19 655 0.9× 654 1.5× 144 0.8× 151 0.8× 136 1.2× 33 962
Michael G. Casey Switzerland 14 351 0.5× 330 0.7× 85 0.5× 96 0.5× 59 0.5× 24 588
Gérard Humbert France 13 390 0.6× 426 1.0× 97 0.5× 63 0.3× 236 2.1× 22 674
J.M. Banks United Kingdom 28 1.6k 2.3× 860 1.9× 487 2.7× 537 3.0× 118 1.0× 54 1.8k

Countries citing papers authored by L. Vassal

Since Specialization
Citations

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

Fields of papers citing papers by L. Vassal

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by L. Vassal. 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 L. Vassal. The network helps show where L. Vassal may publish in the future.

Co-authorship network of co-authors of L. Vassal

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

All Works

20 of 20 papers shown
1.
Boutrou, Rachel, et al.. (1998). Lactococcal Lysis and Curd Proteolysis: Two Predictable Events Important for the Development of Cheese Flavour. International Dairy Journal. 8(7). 609–616. 26 indexed citations
2.
Vassal, L., et al.. (1998). Involvement of a Prophage in the Lysis of Lactococcus lactis subsp. cremoris AM2 during Cheese Ripening. International Dairy Journal. 8(7). 667–674. 39 indexed citations
3.
4.
Delacroix-Buchet, Agnès, et al.. (1996). Effect of AA and FF caprine αs1-casein variants on cheesemaking. Le Lait. 76(3). 217–241. 30 indexed citations
5.
6.
7.
Grosclaude, F., G Ricordeau, Pauline Martin, et al.. (1994). From gene to cheese: polymorphism of αs1-casein in goat milk, its effects and development.. 7(1). 3–19. 15 indexed citations
8.
Chapot‐Chartier, Marie‐Pierre, et al.. (1994). Autolysis of two strains of Lactococcus lactis during cheese ripening. International Dairy Journal. 4(3). 251–269. 120 indexed citations
9.
Molimard, P., Isabelle Lesschaeve, Isabelle Bouvier, et al.. (1994). Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum. Le Lait. 74(5). 361–374. 34 indexed citations
10.
Vassal, L., et al.. (1990). Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked suspensions.. Netherlands milk and dairy journal. 44(2). 49–62. 5 indexed citations
11.
Adda, J., et al.. (1989). Production de styrène par Penicillium camemberti Thom. Le Lait. 69(2). 115–120. 18 indexed citations
12.
Soda, M. El, et al.. (1989). Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge. Journal of Dairy Science. 72(9). 2233–2238. 34 indexed citations
13.
Plommet, M, et al.. (1988). Survival of Brucella abortus in ripened soft cheese made from naturally infected cow's milk. Le Lait. 68(2). 115–120. 15 indexed citations
14.
Piard, Jean-Christophe, et al.. (1986). Acceleration of cheese ripening with liposome-entrapped proteinase. Biotechnology Letters. 8(4). 241–246. 31 indexed citations
15.
Vassal, L. & J.C. Gripon. (1984). L'amertume des fromages à pâte molle de type Camembert: rôle de la présure et de Penicillium caseicolum, moyens de la contrôler. Le Lait. 64(643-644). 397–417. 29 indexed citations
16.
Adda, J., J.C. Gripon, & L. Vassal. (1982). The chemistry of flavour and texture generation in cheese. Food Chemistry. 9(1-2). 115–129. 158 indexed citations
17.
Hemme, Denis, et al.. (1979). Effet de l'addition de lactase au lait sur le développement des lactobacilles et des streptocoques thermophiles. Le Lait. 59(589-590). 597–614. 7 indexed citations
18.
Desmazeaud, M. & L. Vassal. (1979). Activité protéolytique intracellulaire de streptocoques lactiques mésophiles. Rôle au cours de l'affinage des fromages. Le Lait. 59(587). 327–344. 14 indexed citations
19.
Vassal, L., et al.. (1977). Origine et développement des bactéries coliformes dans les fromages à pâte molle. Le Lait. 57(563-564). 131–149. 11 indexed citations
20.
Barbosa, Manuela, et al.. (1976). L'utilisation d'extrait de Cynara cardunculus L. comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite. Le Lait. 56(551-552). 1–17. 13 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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