Laurent Berthiot

425 total citations
7 papers, 347 citations indexed

About

Laurent Berthiot is a scholar working on Food Science, Pharmacology and Plant Science. According to data from OpenAlex, Laurent Berthiot has authored 7 papers receiving a total of 347 indexed citations (citations by other indexed papers that have themselves been cited), including 5 papers in Food Science, 3 papers in Pharmacology and 2 papers in Plant Science. Recurrent topics in Laurent Berthiot's work include Fermentation and Sensory Analysis (3 papers), Coffee research and impacts (3 papers) and Food Chemistry and Fat Analysis (2 papers). Laurent Berthiot is often cited by papers focused on Fermentation and Sensory Analysis (3 papers), Coffee research and impacts (3 papers) and Food Chemistry and Fat Analysis (2 papers). Laurent Berthiot collaborates with scholars based in France, Ivory Coast and Chile. Laurent Berthiot's co-authors include Renaud Boulanger, Fabienne Ribeyre, Frédéric Descroix, Stéphane Dussert, Benoît Bertrand, Thierry Joët, Noël Durand, Tagro Simplice Guehi, Didier Montēt and L. Ban-Koffi and has published in prestigious journals such as Food Chemistry, Food Research International and European Food Research and Technology.

In The Last Decade

Laurent Berthiot

7 papers receiving 339 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Laurent Berthiot France	5	205	164	96	75	58	7	347
Emile Cros France	13	241 1.2×	54 0.3×	37 0.4×	139 1.9×	13 0.2×	39	355
Sophie Assemat France	10	255 1.2×	14 0.1×	71 0.7×	91 1.2×	17 0.3×	23	357
Yusianto Indonesia	7	109 0.5×	184 1.1×	58 0.6×	6 0.1×	97 1.7×	13	323
Silvia Juliana Martinez Brazil	15	462 2.3×	585 3.6×	165 1.7×	7 0.1×	275 4.7×	26	700
Suzana Reis Evangelista Brazil	11	523 2.6×	685 4.2×	221 2.3×	9 0.1×	272 4.7×	17	822
Christina Rohsius Germany	8	290 1.4×	13 0.1×	99 1.0×	179 2.4×	5 0.1×	10	422
Tagro Simplice Guehi Ivory Coast	12	515 2.5×	24 0.1×	38 0.4×	276 3.7×	4 0.1×	25	581
Liang Wei Lee China	6	283 1.4×	390 2.4×	99 1.0×	2 0.0×	180 3.1×	7	477
Leonardo Fônseca Maciel Brazil	10	202 1.0×	12 0.1×	63 0.7×	54 0.7×	4 0.1×	26	319
Denis Omokolo Ndoumou Cameroon	9	136 0.7×	13 0.1×	161 1.7×	72 1.0×	4 0.1×	17	340

Countries citing papers authored by Laurent Berthiot

Since Specialization

Citations

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

Fields of papers citing papers by Laurent Berthiot

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Laurent Berthiot

This figure shows the co-authorship network connecting the top 25 collaborators of Laurent Berthiot. A scholar is included among the top collaborators of Laurent Berthiot 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 Laurent Berthiot. Laurent Berthiot 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.

Berthiot, Laurent, Noël Durand, Marc Lebrun, et al.. (2019). Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. European Food Research and Technology. 245(7). 1459–1471. 49 indexed citations

2.

Cissé, Mady, et al.. (2016). Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing of Hibiscus sabdariffa drinks and concentrates. Fruits. 71(3). 141–149. 1 indexed citations

3.

Guehi, Tagro Simplice, Noël Durand, L. Ban-Koffi, et al.. (2016). Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation. Food Research International. 89. 910–917. 79 indexed citations

4.

Berthiot, Laurent, Noël Durand, Jean‐Christophe Meile, et al.. (2015). Effects of selected Saccharomyces cerevisiae yeast inoculation on coffee fermentation and quality. 1 indexed citations

5.

Bertrand, Benoît, Renaud Boulanger, Stéphane Dussert, et al.. (2012). Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chemistry. 135(4). 2575–2583. 185 indexed citations

6.

Ribeyre, Fabienne, et al.. (2012). Sensory profiles of coffee in the Dominican Republic are linked to the terroirs. Cahiers Agricultures. 21(2-3). 169–178. 6 indexed citations

7.

Ribeyre, Fabienne, et al.. (2011). INSTRUMENTAL AND SENSORY CHARACTERIZATION OF MANGO FRUIT TEXTURE. Journal of Food Quality. 34(6). 413–424. 26 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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