Luigi Poisson

948 total citations
13 papers, 653 citations indexed

About

Luigi Poisson is a scholar working on Food Science, Pharmacology and Spectroscopy. According to data from OpenAlex, Luigi Poisson has authored 13 papers receiving a total of 653 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 9 papers in Pharmacology and 2 papers in Spectroscopy. Recurrent topics in Luigi Poisson's work include Coffee research and impacts (9 papers), Fermentation and Sensory Analysis (7 papers) and Food Chemistry and Fat Analysis (6 papers). Luigi Poisson is often cited by papers focused on Coffee research and impacts (9 papers), Fermentation and Sensory Analysis (7 papers) and Food Chemistry and Fat Analysis (6 papers). Luigi Poisson collaborates with scholars based in Switzerland and Germany. Luigi Poisson's co-authors include Peter Schieberle, Juerg Baggenstoss, Felix Escher, Rainer Perren, Tomáš Davídek, Imre Blank, Frédéric Mestdagh, Josef Kerler, Diego Larrain and Chahan Yeretzian and has published in prestigious journals such as Journal of Agricultural and Food Chemistry and International Journal of Mass Spectrometry.

In The Last Decade

Luigi Poisson

13 papers receiving 622 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Luigi Poisson Switzerland	9	422	282	133	115	103	13	653
G. Zehentbauer United States	9	329 0.8×	136 0.5×	108 0.8×	128 1.1×	97 0.9×	12	604
Benjamin Lassabliere Singapore	19	550 1.3×	247 0.9×	336 2.5×	105 0.9×	139 1.3×	35	856
Laura Mateo‐Vivaracho Spain	14	378 0.9×	151 0.5×	60 0.5×	90 0.8×	259 2.5×	17	699
Annette Bongartz Switzerland	7	240 0.6×	223 0.8×	98 0.7×	79 0.7×	98 1.0×	9	544
Laurianne Paravisini United States	13	269 0.6×	65 0.2×	58 0.4×	85 0.7×	125 1.2×	13	464
Armin Amanpour Türkiye	16	307 0.7×	82 0.3×	62 0.5×	109 0.9×	111 1.1×	28	581
Doaa Abouelenein Italy	14	236 0.6×	128 0.5×	72 0.5×	46 0.4×	197 1.9×	23	636
Hans Gerhard Maier Germany	14	265 0.6×	370 1.3×	187 1.4×	71 0.6×	99 1.0×	64	747
Denisley Gentil Bassoli Brazil	6	175 0.4×	378 1.3×	221 1.7×	42 0.4×	84 0.8×	9	564
Dongsheng Luo China	11	331 0.8×	55 0.2×	52 0.4×	84 0.7×	139 1.3×	14	558

Countries citing papers authored by Luigi Poisson

Since Specialization

Citations

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

Fields of papers citing papers by Luigi Poisson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luigi Poisson

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

All Works

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13 of 13 papers shown

Poisson, Luigi, et al.. (2021). Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments. Journal of Agricultural and Food Chemistry. 69(23). 6636–6649. 8 indexed citations

Poisson, Luigi, et al.. (2019). Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting—Impact of Roast Degree on Reaction Pathways. Journal of Agricultural and Food Chemistry. 67(50). 13829–13839. 16 indexed citations

Poisson, Luigi, et al.. (2019). Quantitative Validation of the In-Bean Approach in Coffee Roasting. Journal of Agricultural and Food Chemistry. 68(17). 4732–4742. 8 indexed citations

Poisson, Luigi, et al.. (2016). New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting. Journal of Agricultural and Food Chemistry. 66(10). 2422–2431. 37 indexed citations

Gloess, Alexia N., et al.. (2015). Temperature dependence of Henry's law constants: An automated, high-throughput gas stripping cell design coupled to PTR-ToF-MS. International Journal of Mass Spectrometry. 387. 69–77. 14 indexed citations

Poisson, Luigi, et al.. (2009). Coffee roasting and quenching technology. Impact on final product aroma quality.. 645–651. 1 indexed citations

Poisson, Luigi, et al.. (2009). Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments. Journal of Agricultural and Food Chemistry. 57(21). 9923–9931. 50 indexed citations

Baggenstoss, Juerg, et al.. (2008). Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions. Journal of Agricultural and Food Chemistry. 56(14). 5836–5846. 204 indexed citations

Baggenstoss, Juerg, et al.. (2008). Roasting and Aroma Formation: Effect of Initial Moisture Content and Steam Treatment. Journal of Agricultural and Food Chemistry. 56(14). 5847–5851. 23 indexed citations

10.

Poisson, Luigi & Peter Schieberle. (2008). Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry. 56(14). 5820–5826. 152 indexed citations

11.

Poisson, Luigi & Peter Schieberle. (2008). Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry. 56(14). 5813–5819. 99 indexed citations

12.

Poisson, Luigi, et al.. (2007). Coffee freshness alteration of roasted coffee beans and ground coffee in the presence of oxygen and under protective conditions.. 396–400. 3 indexed citations

13.

Baggenstoss, Juerg, et al.. (2007). Influence of Water Quench Cooling on Degassing and Aroma Stability of Roasted Coffee. Journal of Agricultural and Food Chemistry. 55(16). 6685–6691. 38 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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