Maud Petitot

897 total citations
8 papers, 731 citations indexed

About

Maud Petitot is a scholar working on Nutrition and Dietetics, Plant Science and Ecology. According to data from OpenAlex, Maud Petitot has authored 8 papers receiving a total of 731 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Nutrition and Dietetics, 3 papers in Plant Science and 1 paper in Ecology. Recurrent topics in Maud Petitot's work include Food composition and properties (6 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Phytase and its Applications (3 papers). Maud Petitot is often cited by papers focused on Food composition and properties (6 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Phytase and its Applications (3 papers). Maud Petitot collaborates with scholars based in France. Maud Petitot's co-authors include Valérie Micard, L. Boyer, Joël Abécassis, Marie‐Hélène Morel, Cécile Barron, Chantal Brossard, Colette Larré, Philippe Géniez, Aurélien Besnard and Isabelle Crenon and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Research International.

In The Last Decade

Maud Petitot

7 papers receiving 704 citations

Peers

Maud Petitot

ND

FS

PS

ECOLO

MB

P. L. Finney United States

G. B. Crosbie Australia

C. Cerioli Italy

Maneka Malalgoda Canada

A. D. Evers United Kingdom

O. Faměra Czechia

Vita Šterna Latvia

W. R. Akeson United States

Mitch Tuinstra United States

Marjo Pulkkinen Finland

P. L. Finney United States

Maud Petitot

609 ×1.1

ND

312 ×0.8

FS

1.2k ×5.3

PS

15 ×0.3

ECOLO

57 ×1.5

MB

Citations per year, relative to Maud Petitot Maud Petitot (= 1×) peers P. L. Finney

Countries citing papers authored by Maud Petitot

Since Specialization

Citations

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

Fields of papers citing papers by Maud Petitot

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Maud Petitot

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

All Works

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8 of 8 papers shown

1.

Petitot, Maud, et al.. (2014). Optimizing occupancy surveys by maximizing detection probability: application to amphibian monitoring in the Mediterranean region. Ecology and Evolution. 4(18). 3538–3549. 38 indexed citations

2.

Petitot, Maud, Cécile Barron, Marie‐Hélène Morel, & Valérie Micard. (2010). Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility. Food Biophysics. 5(4). 284–299. 52 indexed citations

3.

Petitot, Maud & Valérie Micard. (2010). Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility. Food Biophysics. 5(4). 309–320. 27 indexed citations

4.

Micard, Valérie, Chantal Brossard, Martine Champ, et al.. (2010). Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques. Cahiers de Nutrition et de Diététique. 45(5). 237–245. 3 indexed citations

5.

Petitot, Maud, Chantal Brossard, Cécile Barron, et al.. (2009). Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chemistry. 116(2). 401–412. 126 indexed citations

6.

Petitot, Maud, Joël Abécassis, & Valérie Micard. (2009). Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology. 20(11-12). 521–532. 157 indexed citations

7.

Petitot, Maud, et al.. (2009). Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International. 43(2). 634–641. 328 indexed citations

8.

Micard, Valérie, et al.. (2007). Poster Sessions. Annals of Nutrition and Metabolism. 51(s1). 93–250.

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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