Marie‐Noëlle Maillard

2.5k total citations
39 papers, 2.0k citations indexed

About

Marie‐Noëlle Maillard is a scholar working on Biochemistry, Food Science and Organic Chemistry. According to data from OpenAlex, Marie‐Noëlle Maillard has authored 39 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Biochemistry, 17 papers in Food Science and 9 papers in Organic Chemistry. Recurrent topics in Marie‐Noëlle Maillard's work include Phytochemicals and Antioxidant Activities (16 papers), Proteins in Food Systems (9 papers) and Edible Oils Quality and Analysis (6 papers). Marie‐Noëlle Maillard is often cited by papers focused on Phytochemicals and Antioxidant Activities (16 papers), Proteins in Food Systems (9 papers) and Edible Oils Quality and Analysis (6 papers). Marie‐Noëlle Maillard collaborates with scholars based in France, Morocco and Denmark. Marie‐Noëlle Maillard's co-authors include Claudette Berset, Marie‐Elisabeth Cuvelier, Agnès Marsset‐Baglieri, Patrick Boivin, Matthias Fuchs, Élisabeth Dumoulin, Christelle Turchiuli, Coralie Dupas, Daniel Tomé and Catherine Billaud and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Frontiers in Microbiology.

In The Last Decade

Marie‐Noëlle Maillard

38 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Marie‐Noëlle Maillard France 21 1.0k 644 363 347 270 39 2.0k
Danuta Zielińska Poland 27 841 0.8× 517 0.8× 345 1.0× 378 1.1× 299 1.1× 60 1.8k
Marisa Aparecida Bismara Regitano-D’Arce Brazil 28 837 0.8× 795 1.2× 344 0.9× 679 2.0× 308 1.1× 71 2.1k
Ioannis Mourtzinos Greece 27 1.3k 1.3× 629 1.0× 357 1.0× 469 1.4× 282 1.0× 102 2.6k
K. Krygier Poland 15 521 0.5× 710 1.1× 329 0.9× 372 1.1× 243 0.9× 60 1.4k
Mohammad Ghorbani Iran 20 1.3k 1.3× 550 0.9× 257 0.7× 409 1.2× 215 0.8× 58 2.0k
Sara I.F.S. Martins Netherlands 14 806 0.8× 351 0.5× 352 1.0× 349 1.0× 362 1.3× 23 1.9k
Honggao Xu China 18 657 0.6× 451 0.7× 388 1.1× 368 1.1× 262 1.0× 31 1.4k
Dorota Żyżelewicz Poland 29 1.1k 1.1× 401 0.6× 391 1.1× 303 0.9× 339 1.3× 67 2.0k
Monica Locatelli Italy 28 1.1k 1.0× 774 1.2× 606 1.7× 741 2.1× 347 1.3× 64 2.1k
Jie Zheng China 29 1.3k 1.3× 602 0.9× 333 0.9× 583 1.7× 484 1.8× 96 2.8k

Countries citing papers authored by Marie‐Noëlle Maillard

Since Specialization
Citations

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

Fields of papers citing papers by Marie‐Noëlle Maillard

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Marie‐Noëlle Maillard. 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‐Noëlle Maillard. The network helps show where Marie‐Noëlle Maillard may publish in the future.

Co-authorship network of co-authors of Marie‐Noëlle Maillard

This figure shows the co-authorship network connecting the top 25 collaborators of Marie‐Noëlle Maillard. A scholar is included among the top collaborators of Marie‐Noëlle Maillard 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‐Noëlle Maillard. Marie‐Noëlle Maillard 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.
Stoll, Liana, Marie‐Noëlle Maillard, Simone Hickmann Flôres, et al.. (2023). Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food. LWT. 180. 114730–114730. 16 indexed citations
2.
3.
Zotzel, Jens, Daniel Bonerz, Julian Aschoff, et al.. (2022). Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties. Innovative Food Science & Emerging Technologies. 81. 103142–103142. 10 indexed citations
4.
Zotzel, Jens, et al.. (2022). Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry. Food Research International. 159. 111582–111582. 24 indexed citations
5.
Camel, Valérie, et al.. (2020). Open Digital Educational Resources for Self-Training Chemistry Lab Safety Rules. Journal of Chemical Education. 98(1). 208–217. 10 indexed citations
6.
Camel, Valérie, Marie‐Noëlle Maillard, Jonathan Piard, et al.. (2020). CHIMACTIV: An Open-Access Website for Student-Centered Learning in Analytical Chemistry. Journal of Chemical Education. 97(8). 2319–2326. 9 indexed citations
7.
Bosc, Véronique, et al.. (2020). Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts. Food Research International. 137. 109362–109362. 23 indexed citations
8.
Zotzel, Jens, et al.. (2020). Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Comprehensive Reviews in Food Science and Food Safety. 20(1). 401–428. 115 indexed citations
9.
Bosc, Véronique, et al.. (2019). Ferulic Acid and Eugenol Have Different Abilities to Maintain Their Inhibitory Activity Against Listeria monocytogenes in Emulsified Systems. Frontiers in Microbiology. 10. 137–137. 40 indexed citations
10.
Bosc, Véronique, et al.. (2019). Lipid Oxidation in Oil‐in‐Water Emulsions Rich in Omega‐3: Effect of Aqueous Phase Viscosity, Emulsifiers, and Antioxidants. European Journal of Lipid Science and Technology. 121(9). 20 indexed citations
11.
Aguié‐Béghin, Véronique, Laurence Foulon, Frédéric Legée, et al.. (2015). Use of Food and Packaging Model Matrices to Investigate the Antioxidant Properties of Biorefinery Grass Lignins. Journal of Agricultural and Food Chemistry. 63(45). 10022–10031. 32 indexed citations
12.
Baumberger, Stéphanie, et al.. (2013). Sugar Cane Stillage: A Potential Source of Natural Antioxidants. Journal of Agricultural and Food Chemistry. 61(47). 11494–11501. 15 indexed citations
13.
Maillard, Marie‐Noëlle, et al.. (2010). Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods. Lipid Technology. 22(4). 87–90. 10 indexed citations
14.
Cuvelier, Marie‐Elisabeth & Marie‐Noëlle Maillard. (2007). Comment évaluer l'efficacité des antioxydants alimentaires ?. Sciences des Aliments. 27(4-5). 259–282. 7 indexed citations
15.
Dupas, Coralie, et al.. (2006). Chlorogenic acid is poorly absorbed, independently of the food matrix: A Caco‐2 cells and rat chronic absorption study. Molecular Nutrition & Food Research. 50(11). 1053–1060. 80 indexed citations
16.
Billaud, Catherine, et al.. (2005). Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology. Molecular Nutrition & Food Research. 49(7). 656–662. 35 indexed citations
17.
Fuchs, Matthias, et al.. (2005). Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. Journal of Food Engineering. 75(1). 27–35. 265 indexed citations
18.
Maillard, Marie‐Noëlle, et al.. (2001). Effect of Vitamin E and Vitamin C on the Antioxidant Activity of Malt Rootlets Extracts. LWT. 34(3). 176–182. 20 indexed citations
19.
Maillard, Marie‐Noëlle. (2000). Determination of the antioxidant activity of phenolic compounds by coulometric detection. Talanta. 51(4). 709–716. 110 indexed citations
20.
Maillard, Marie‐Noëlle, Pierre Giampaoli, & Hubert Richard. (1997). Analysis of eleven capsaicinoids by reversed-phase high performance liquid chromatography. Flavour and Fragrance Journal. 12(6). 409–413. 29 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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