Laurent Lethuaut

997 total citations
16 papers, 775 citations indexed

About

Laurent Lethuaut is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Laurent Lethuaut has authored 16 papers receiving a total of 775 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Animal Science and Zoology, 12 papers in Food Science and 9 papers in Nutrition and Dietetics. Recurrent topics in Laurent Lethuaut's work include Meat and Animal Product Quality (12 papers), Biochemical Analysis and Sensing Techniques (8 papers) and Sensory Analysis and Statistical Methods (6 papers). Laurent Lethuaut is often cited by papers focused on Meat and Animal Product Quality (12 papers), Biochemical Analysis and Sensing Techniques (8 papers) and Sensory Analysis and Statistical Methods (6 papers). Laurent Lethuaut collaborates with scholars based in France, Morocco and Italy. Laurent Lethuaut's co-authors include Claude Génot, Frank Boury, François Métro, Chantal Brossard, Carole Prost, Vincent Rampon, Koen G. C. Weel, Anne Meynier, Gaëlle Arvisenet and Angélique Villière and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Controlled Release.

In The Last Decade

Laurent Lethuaut

16 papers receiving 745 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Laurent Lethuaut France	12	526	207	146	121	108	16	775
Anne‐Mette Haahr Denmark	10	341 0.6×	107 0.5×	91 0.6×	130 1.1×	73 0.7×	11	554
Yvonne Serfert Germany	18	955 1.8×	117 0.6×	100 0.7×	116 1.0×	72 0.7×	19	1.1k
Yunwei Niu China	13	211 0.4×	109 0.5×	116 0.8×	42 0.3×	56 0.5×	22	449
Carmen Barba Spain	12	196 0.4×	95 0.5×	86 0.6×	66 0.5×	29 0.3×	23	476
Guilherme de Figueiredo Furtado Brazil	18	804 1.5×	195 0.9×	241 1.7×	49 0.4×	34 0.3×	37	1.0k
William Mutilangi United States	13	575 1.1×	117 0.6×	155 1.1×	42 0.3×	314 2.9×	14	946
Charlotte U. Carlsen United Kingdom	14	360 0.7×	183 0.9×	148 1.0×	56 0.5×	75 0.7×	16	718
Umut Yücel United States	15	317 0.6×	71 0.3×	48 0.3×	58 0.5×	30 0.3×	41	509
Kooshan Nayebzadeh Iran	16	481 0.9×	137 0.7×	93 0.6×	109 0.9×	112 1.0×	40	736
Beatriz Elizalde Argentina	17	592 1.1×	118 0.6×	76 0.5×	67 0.6×	194 1.8×	23	1.0k

Countries citing papers authored by Laurent Lethuaut

Since Specialization

Citations

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

Fields of papers citing papers by Laurent Lethuaut

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Laurent Lethuaut

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

All Works

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16 of 16 papers shown

Alam, Mohammad Khairul, Roberta Prete, Marco Faieta, et al.. (2025). Yogurt volatile compounds as affected by processing and compositional factors: A review. Trends in Food Science & Technology. 158. 104921–104921. 4 indexed citations

Rannou, Cécile, et al.. (2023). Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception. Molecules. 28(20). 7224–7224. 5 indexed citations

Péron, Franck, et al.. (2018). Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs. Journal of Sensory Studies. 34(2). 6 indexed citations

Prost, Carole, et al.. (2015). How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt‐Reduced Multi‐Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza. Journal of Sensory Studies. 30(6). 484–498. 16 indexed citations

Prost, Carole, et al.. (2013). Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough. Journal of Texture Studies. 44(5). 397–408. 9 indexed citations

Bergé, J. P., et al.. (2013). Odor Modification in Salmon Hydrolysates Using the Maillard Reaction. Journal of Aquatic Food Product Technology. 23(5). 453–467. 15 indexed citations

Poinot, Pauline, Gaëlle Arvisenet, Laurent Lethuaut, et al.. (2011). Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception. Food Quality and Preference. 22(6). 573–580. 11 indexed citations

Villière, Angélique, Gaëlle Arvisenet, Laurent Lethuaut, Carole Prost, & Thierry Sérot. (2011). Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS. Food Chemistry. 131(4). 1561–1568. 56 indexed citations

Lethuaut, Laurent, et al.. (2010). New trends in encapsulation of liposoluble vitamins. Journal of Controlled Release. 146(3). 276–290. 244 indexed citations

10.

Lethuaut, Laurent, et al.. (2005). Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent. International Dairy Journal. 15(5). 485–493. 38 indexed citations

11.

Brossard, Chantal, et al.. (2005). Sweetness and aroma perceptions in model dairy desserts: an overview. Flavour and Fragrance Journal. 21(1). 48–52. 15 indexed citations

12.

Lethuaut, Laurent, et al.. (2004). Flavor Perception and Aroma Release from Model Dairy Desserts. Journal of Agricultural and Food Chemistry. 52(11). 3478–3485. 60 indexed citations

13.

Meynier, Anne, et al.. (2003). Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream. Le Lait. 83(3). 223–235. 32 indexed citations

14.

Lethuaut, Laurent, et al.. (2003). Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type. International Dairy Journal. 13(8). 631–641. 51 indexed citations

15.

Lethuaut, Laurent, François Métro, & Claude Génot. (2002). Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein. Journal of the American Oil Chemists Society. 79(5). 142 indexed citations

16.

Rampon, Vincent, et al.. (2001). Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence. Journal of Agricultural and Food Chemistry. 49(8). 4046–4051. 71 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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