Mariem Ellouze

479 total citations
23 papers, 336 citations indexed

About

Mariem Ellouze is a scholar working on Biotechnology, Food Science and Molecular Biology. According to data from OpenAlex, Mariem Ellouze has authored 23 papers receiving a total of 336 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Biotechnology, 13 papers in Food Science and 9 papers in Molecular Biology. Recurrent topics in Mariem Ellouze's work include Listeria monocytogenes in Food Safety (16 papers), Microbial Inactivation Methods (14 papers) and Bacillus and Francisella bacterial research (7 papers). Mariem Ellouze is often cited by papers focused on Listeria monocytogenes in Food Safety (16 papers), Microbial Inactivation Methods (14 papers) and Bacillus and Francisella bacterial research (7 papers). Mariem Ellouze collaborates with scholars based in Switzerland, France and Hungary. Mariem Ellouze's co-authors include József Baranyi, Véronique Huchet, Katia Rouzeau-Szynalski, Yvan Le Marc, Florence Postollec, Jeanne‐Marie Membré, Heidy M.W. den Besten, Alejandro Amézquita, Fernando Pérez‐Rodríguez and George‐John E. Nychas and has published in prestigious journals such as Frontiers in Microbiology, Food Research International and International Journal of Food Microbiology.

In The Last Decade

Mariem Ellouze

22 papers receiving 326 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Mariem Ellouze Switzerland 10 199 181 132 62 36 23 336
Ahmed M. Korany Egypt 8 146 0.7× 285 1.6× 178 1.3× 50 0.8× 34 0.9× 11 426
António Lourenço Portugal 13 244 1.2× 236 1.3× 139 1.1× 17 0.3× 32 0.9× 22 396
Dimitra Dourou Greece 10 93 0.5× 150 0.8× 163 1.2× 43 0.7× 50 1.4× 12 314
Giovana Verginia Barancelli Brazil 10 165 0.8× 249 1.4× 87 0.7× 109 1.8× 42 1.2× 12 372
Zafiro Aspridou Greece 10 207 1.0× 194 1.1× 50 0.4× 42 0.7× 20 0.6× 14 318
A.R. Standaert Belgium 9 226 1.1× 132 0.7× 62 0.5× 33 0.5× 38 1.1× 13 320
Yvonne C. Chan United States 7 347 1.7× 266 1.5× 92 0.7× 30 0.5× 22 0.6× 7 411
Hélène Bergis France 9 325 1.6× 304 1.7× 69 0.5× 115 1.9× 19 0.5× 11 427
Véronique Zuliani France 9 358 1.8× 365 2.0× 120 0.9× 155 2.5× 20 0.6× 13 531
Bruna A. Kamimura Brazil 10 137 0.7× 399 2.2× 168 1.3× 104 1.7× 21 0.6× 16 480

Countries citing papers authored by Mariem Ellouze

Since Specialization
Citations

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

Fields of papers citing papers by Mariem Ellouze

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mariem Ellouze

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

All Works

20 of 20 papers shown
1.
Saubade, Fabien, et al.. (2024). Heat resistance of five spoilage microorganisms in a carbonated broth. Food Microbiology. 122. 104545–104545. 1 indexed citations
2.
Ellouze, Mariem, et al.. (2024). Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing. Food Research International. 201. 115518–115518. 3 indexed citations
3.
Ellouze, Mariem, et al.. (2024). Thermal inactivation of non-proteolytic Clostridium botulinum spores in chilled plant-based foods. Food Control. 170. 111043–111043.
4.
Ellouze, Mariem, et al.. (2024). Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium. International Journal of Food Microbiology. 422. 110807–110807. 7 indexed citations
5.
Ehling‐Schulz, Monika, Matthias Filter, Jakob Zinsstag, et al.. (2024). Risk negotiation: a framework for One Health risk analysis. Bulletin of the World Health Organization. 102(6). 453–456. 6 indexed citations
6.
Ellouze, Mariem, et al.. (2024). Modeling inactivation of non-proteolytic Clostridium botulinum type B spores in a plant-based fish alternative. Frontiers in Microbiology. 15. 1509681–1509681. 1 indexed citations
7.
Ellouze, Mariem, et al.. (2023). Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis. Food Microbiology. 112. 104230–104230. 6 indexed citations
8.
Marc, Yvan Le, Florence Postollec, Véronique Huchet, & Mariem Ellouze. (2022). Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus. International Journal of Food Microbiology. 368. 109607–109607. 9 indexed citations
9.
Ellouze, Mariem, et al.. (2022). Predicting B. cereus growth and cereulide production in dairy mix. International Journal of Food Microbiology. 364. 109519–109519. 6 indexed citations
10.
Marc, Yvan Le, et al.. (2021). A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato. International Journal of Food Microbiology. 349. 109241–109241. 15 indexed citations
11.
Ellouze, Mariem, et al.. (2021). Modeling Bacillus cereus Growth and Cereulide Formation in Cereal-, Dairy-, Meat-, Vegetable-Based Food and Culture Medium. Frontiers in Microbiology. 12. 639546–639546. 39 indexed citations
12.
Marc, Yvan Le, Leen Baert, Florence Postollec, et al.. (2021). The effect of pH on the growth rate of Bacillus cereus sensu lato: Quantifying strain variability and modelling the combined effects of temperature and pH. International Journal of Food Microbiology. 360. 109420–109420. 21 indexed citations
13.
Carciofi, Bruno Augusto Mattar, et al.. (2019). Optimization of turbidity experiments to estimate the probability of growth for individual bacterial cells. Food Microbiology. 83. 109–112. 5 indexed citations
14.
Baranyi, József, et al.. (2017). From Culture-Medium-Based Models to Applications to Food: Predicting the Growth of B. cereus in Reconstituted Infant Formulae. Frontiers in Microbiology. 8. 1799–1799. 12 indexed citations
15.
Besten, Heidy M.W. den, Alejandro Amézquita, Sara Bover‐Cid, et al.. (2017). Next generation of microbiological risk assessment: Potential of omics data for exposure assessment. International Journal of Food Microbiology. 287. 18–27. 55 indexed citations
16.
Baranyi, József, et al.. (2017). Rethinking Tertiary Models: Relationships between Growth Parameters of Bacillus cereus Strains. Frontiers in Microbiology. 8. 1890–1890. 18 indexed citations
17.
Ellouze, Mariem, et al.. (2014). Software for predictive microbiology and risk assessment: A description and comparison of tools presented at the ICPMF8 Software Fair. Food Microbiology. 45(Pt B). 290–299. 63 indexed citations
18.
Delhalle, Laurent, et al.. (2012). Retrospective Analysis of a Listeria monocytogenes Contamination Episode in Raw Milk Goat Cheese Using Quantitative Microbial Risk Assessment Tools. Journal of Food Protection. 75(12). 2122–2135. 3 indexed citations
19.
20.
Ellouze, Mariem, Matthieu Pichaud, Catherine Bonaïti, et al.. (2008). Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI. International Journal of Food Microbiology. 128(1). 101–107. 37 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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