Marie‐Agnès Ducasse
- Food Science top 2%
- Plant Science top 10%
- Biochemistry top 2%
- Molecular Biology
- Nutrition and Dietetics
- Co-authors
- Véronique CheynierThierry DocoPascale WilliamsÉrick J. DufourcMichel LaguerreIsabelle TarascouÉric FouquetIsabelle Pianet
- Topics
- Fermentation and Sensory Analysis (15 papers)Phytochemicals and Antioxidant Activities (11 papers)Horticultural and Viticultural Research (8 papers)
- Partner nations
- FranceLebanonSwitzerland
In The Last Decade
Marie‐Agnès Ducasse
16 papers receiving 497 citations
Peers
Comparison fields: 5 of 71
- Food Science 364
- Plant Science 257
- Biochemistry 203
- Molecular Biology 100
- Nutrition and Dietetics 70
Countries citing papers authored by Marie‐Agnès Ducasse
This map shows the geographic impact of Marie‐Agnès Ducasse'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 Marie‐Agnès Ducasse with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Marie‐Agnès Ducasse more than expected).
Fields of papers citing papers by Marie‐Agnès Ducasse
This network shows the impact of papers produced by Marie‐Agnès Ducasse. 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 Marie‐Agnès Ducasse. The network helps show where Marie‐Agnès Ducasse may publish in the future.
Co-authorship network of co-authors of Marie‐Agnès Ducasse
This figure shows the co-authorship network connecting the top 25 collaborators of Marie‐Agnès Ducasse. A scholar is included among the top collaborators of Marie‐Agnès Ducasse 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 Marie‐Agnès Ducasse. Marie‐Agnès Ducasse is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 8 | |
| 4 | 5 | |
| 5 | 14 | |
| 6 | 13 | |
| 7 | 7 | |
| 8 | 3 | |
| 9 | 30 | |
| 10 | 23 | |
| 11 | 49 | |
| 12 | The influence of yeast strains on the phenolic and aromatic qualities of red wines | 2 |
| 13 | 22 | |
| 14 | 124 | |
| 15 | 40 | |
| 16 | 62 | |
| 17 | 81 | |
| 18 | 31 |
About Marie‐Agnès Ducasse
Marie‐Agnès Ducasse is a scholar working on Biochemistry, Food Science and Tourism, Leisure and Hospitality Management, having authored 18 papers that have together received 514 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (15 papers), Phytochemicals and Antioxidant Activities (11 papers) and Horticultural and Viticultural Research (8 papers). The work is most often cited by research in Biochemistry (203 citations), Food Science (364 citations) and Tourism, Leisure and Hospitality Management (14 citations). Marie‐Agnès Ducasse has collaborated with scholars based in France, Lebanon and Switzerland. Frequent co-authors include Véronique Cheynier, Thierry Doco, Pascale Williams, Érick J. Dufourc, Michel Laguerre, Isabelle Tarascou, Éric Fouquet, Isabelle Pianet, Jean‐Marc Souquet and Hélène Fulcrand. Their work appears in journals such as Langmuir, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.