M. Mathlouthi

2.0k total citations
39 papers, 1.6k citations indexed

About

M. Mathlouthi is a scholar working on Nutrition and Dietetics, Food Science and Biomedical Engineering. According to data from OpenAlex, M. Mathlouthi has authored 39 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Nutrition and Dietetics, 14 papers in Food Science and 9 papers in Biomedical Engineering. Recurrent topics in M. Mathlouthi's work include Biochemical Analysis and Sensing Techniques (13 papers), Food Chemistry and Fat Analysis (9 papers) and Advanced Chemical Sensor Technologies (8 papers). M. Mathlouthi is often cited by papers focused on Biochemical Analysis and Sensing Techniques (13 papers), Food Chemistry and Fat Analysis (9 papers) and Advanced Chemical Sensor Technologies (8 papers). M. Mathlouthi collaborates with scholars based in France, United Kingdom and Tunisia. M. Mathlouthi's co-authors include Barbara Rogé, G. G. Birch, Salah Knani, Abdelmottaleb Ben Lamine, Patrice Dole, Catherine Joly, Anne‐Marie Seuvre, Maciej Starzak, J. A. Kanters and Michael N. Clifford and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Colloid and Interface Science.

In The Last Decade

M. Mathlouthi

38 papers receiving 1.5k citations

Peers

M. Mathlouthi

FS

ND

BE

BIOMA

FFTP

M. D. Lechner Germany

Edvaldo Sabadini Brazil

Anne‐Marie Seuvre France

Osato Miyawaki Japan

Dominique Champion France

D. Simatos France

Harry Reynaers Belgium

W.G.M. Agterof Netherlands

G. Blond France

A. Patist United States

M. D. Lechner Germany

M. Mathlouthi

312 ×0.6

FS

252 ×0.6

ND

363 ×1.2

BE

397 ×1.7

BIOMA

140 ×0.6

FFTP

Citations per year, relative to M. Mathlouthi M. Mathlouthi (= 1×) peers M. D. Lechner

Countries citing papers authored by M. Mathlouthi

Since Specialization

Citations

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

Fields of papers citing papers by M. Mathlouthi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Mathlouthi

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

1.

Knani, Salah, Mohamed Khalfaoui, M.A. Hachicha, M. Mathlouthi, & Abdelmottaleb Ben Lamine. (2013). Interpretation of psychophysics response curves using statistical physics. Food Chemistry. 151. 487–499. 54 indexed citations

2.

Rogé, Barbara, et al.. (2009). Unveiling the nature, morphology and localization of particles responsible for white sugar turbidity.. International sugar journal. 111(1323). 187–191. 1 indexed citations

3.

Seuvre, Anne‐Marie & M. Mathlouthi. (2009). Solutions properties and solute–solvent interactions in ternary sugar–salt–water solutions. Food Chemistry. 122(2). 455–461. 73 indexed citations

4.

Starzak, Maciej & M. Mathlouthi. (2005). Temperature dependence of water activity in aqueous solutions of sucrose. Food Chemistry. 96(3). 346–370. 69 indexed citations

5.

Follain, Nadège, Catherine Joly, Patrice Dole, Barbara Rogé, & M. Mathlouthi. (2005). Quaternary starch based blends: Influence of a fourth component addition to the starch/water/glycerol system. Carbohydrate Polymers. 63(3). 400–407. 31 indexed citations

6.

Mathlouthi, M. & Barbara Rogé. (2005). CAKING OF WHITE SUGAR AND HOW TO PREVENT IT. 2004. 495–503. 1 indexed citations

7.

Dole, Patrice, et al.. (2005). Analysis of water binding in starch plasticized films. Food Chemistry. 96(3). 380–386. 168 indexed citations

8.

Aroulmoji, V., et al.. (2004). Effect of sucrose on the properties of caffeine adsorption layers at the air/solution interface. Journal of Colloid and Interface Science. 276(2). 269–276. 16 indexed citations

9.

Rogé, Barbara, et al.. (2004). Effects of some additives on wheat gluten solubility: A structural approach. Food Chemistry. 92(1). 7–15. 97 indexed citations

10.

Mathlouthi, M. & Barbara Rogé. (2003). Water vapour sorption isotherms and the caking of food powders. Food Chemistry. 82(1). 61–71. 174 indexed citations

11.

Rogé, Barbara & M. Mathlouthi. (2000). Caking of sucrose crystals: effect of water content and crystal size.. 125(5). 336–340. 17 indexed citations

12.

Mathlouthi, M., et al.. (1998). Role of water in sucrose crystallization1Presented at the Second International Meeting of the Portuguese Carbohydrate Chemistry Group.1. Carbohydrate Polymers. 37(3). 335–342. 37 indexed citations

13.

Mathlouthi, M., et al.. (1996). Approche de la cristallisation du saccharose à l'échelle moléculaire : Rôle de l'eau. 113. 513–524. 1 indexed citations

14.

Mathlouthi, M., et al.. (1995). Sucrose: properties and applications.. 125 indexed citations

15.

Birch, G. G., et al.. (1993). Solute-solvent interactions and the sweet taste of small carbohydrates. Part II: Sweetness intensity and persistence in ethanol-water mixtures. Food Chemistry. 46(2). 147–153. 23 indexed citations

16.

Mathlouthi, M., et al.. (1990). Water vapour sorption hysteresis and the shelf life of industrial sponge-cake. Acta Alimentaria. 19(4). 337–346. 7 indexed citations

17.

Birch, G. G., et al.. (1990). Intrinsic viscosities and apparent specific volumes of amino acids and sugars. ‘Effective size’ and taste of sapid molecules. Journal of the Science of Food and Agriculture. 51(1). 97–107. 23 indexed citations

18.

Birch, G. G., et al.. (1987). Apparent molar volumes and tastes of molecules with more than one sapophore. Chemical Senses. 12(2). 397–409. 88 indexed citations

19.

Mathlouthi, M. & Jack L. Koenig. (1987). ChemInform Abstract: Vibrational Spectra of Carbohydrates. ChemInform. 18(29). 5 indexed citations

20.

Mathlouthi, M., et al.. (1980). Water vapor sorption of Gruyere cheese.. 13(5). 264–268. 10 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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