N. Chapleau

1.7k total citations
24 papers, 1.3k citations indexed

About

N. Chapleau is a scholar working on Animal Science and Zoology, Biotechnology and Food Science. According to data from OpenAlex, N. Chapleau has authored 24 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Animal Science and Zoology, 14 papers in Biotechnology and 14 papers in Food Science. Recurrent topics in N. Chapleau's work include Meat and Animal Product Quality (19 papers), Microbial Inactivation Methods (14 papers) and Proteins in Food Systems (8 papers). N. Chapleau is often cited by papers focused on Meat and Animal Product Quality (19 papers), Microbial Inactivation Methods (14 papers) and Proteins in Food Systems (8 papers). N. Chapleau collaborates with scholars based in France, Argentina and Germany. N. Chapleau's co-authors include Marie de Lamballerie, M. de Lamballerie-Anton, Marc Anton, Francisco Speroni, Alain Le‐Bail, Ebrahim Alizadeh, Marı́a Cecilia Puppo, Christine Delbarre‐Ladrat, Véronique Verrez‐Bagnis and Romuald Chéret and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Biotechnology and Bioengineering.

In The Last Decade

N. Chapleau

24 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
N. Chapleau France 17 813 717 369 236 160 24 1.3k
Liliana G. Fidalgo Portugal 23 514 0.6× 612 0.9× 490 1.3× 297 1.3× 27 0.2× 50 1.2k
Katja Rosenvold New Zealand 25 529 0.7× 2.4k 3.4× 91 0.2× 522 2.2× 56 0.3× 42 2.8k
Siw Kidman Sweden 14 411 0.5× 312 0.4× 67 0.2× 133 0.6× 86 0.5× 17 866
X. Serra Spain 23 441 0.5× 1.3k 1.8× 144 0.4× 242 1.0× 30 0.2× 41 1.6k
Hannes Hafsteinsson Iceland 14 253 0.3× 750 1.0× 145 0.4× 336 1.4× 52 0.3× 16 1.1k
Rongrong Liang China 24 481 0.6× 949 1.3× 162 0.4× 429 1.8× 24 0.1× 67 1.4k
Brian Bowker United States 26 324 0.4× 1.6k 2.2× 137 0.4× 341 1.4× 23 0.1× 107 1.9k
I.N.A. Ashie Canada 11 295 0.4× 740 1.0× 196 0.5× 413 1.8× 17 0.1× 14 1.1k

Countries citing papers authored by N. Chapleau

Since Specialization
Citations

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

Fields of papers citing papers by N. Chapleau

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of N. Chapleau

This figure shows the co-authorship network connecting the top 25 collaborators of N. Chapleau. A scholar is included among the top collaborators of N. Chapleau 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 N. Chapleau. N. Chapleau 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.
Jha, Piyush Kumar, et al.. (2024). Cryogenic vs. Mechanical freezing impact on the quality of the sea bass (Dicentrarchus labrax) during long-term storage. International Journal of Refrigeration. 160. 411–422. 1 indexed citations
2.
Jha, Piyush Kumar, et al.. (2023). Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?. Applied Food Research. 4(1). 100374–100374. 7 indexed citations
3.
Alizadeh, Ebrahim, et al.. (2008). Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing. Food and Bioprocess Technology. 2(3). 257–262. 29 indexed citations
4.
Ritz, M., F. Jugiau, Michel Fédérighi, N. Chapleau, & Marie de Lamballerie. (2008). Effects of High Pressure, Subzero Temperature, and pH on Survival of Listeria monocytogenes in Buffer and Smoked Salmon. Journal of Food Protection. 71(8). 1612–1618. 27 indexed citations
5.
Le‐Bail, Alain, et al.. (2007). Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: Application to the determination of the target temperature at the end of freezing. International Journal of Refrigeration. 31(5). 816–821. 15 indexed citations
6.
Alizadeh, Ebrahim, N. Chapleau, Marie de Lamballerie, & Alain Le‐Bail. (2007). Effects of Freezing and Thawing Processes on the Quality of Atlantic Salmon ( Salmo salar ) Fillets. Journal of Food Science. 72(5). E279–84. 49 indexed citations
7.
Alizadeh, Ebrahim, N. Chapleau, Marie de Lamballerie, & Alain Le‐Bail. (2007). Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies. 8(4). 493–499. 131 indexed citations
8.
9.
Chapleau, N., et al.. (2005). Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system. International Journal of Food Microbiology. 106(3). 324–330. 29 indexed citations
10.
Chéret, Romuald, N. Chapleau, Christine Delbarre‐Ladrat, Véronique Verrez‐Bagnis, & Marie de Lamballerie. (2005). Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets. Journal of Food Science. 70(8). 153 indexed citations
11.
Chapleau, N., et al.. (2005). Quality related aspects of high pressure low temperature processed whole potatoes. Innovative Food Science & Emerging Technologies. 7(1-2). 32–39. 11 indexed citations
12.
Zhu, Songming, A. Le Bail, Hosahalli S. Ramaswamy, & N. Chapleau. (2004). Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods. Journal of Food Science. 69(4). FEP190–FEP197. 45 indexed citations
13.
Zhu, Shouzheng, et al.. (2004). Pressure Shift Freezing of Pork Muscle: Effect on Color, Drip Loss, Texture, and Protein Stability. Biotechnology Progress. 20(3). 939–945. 36 indexed citations
14.
Hartmann, Christoph, et al.. (2004). Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave. Innovative Food Science & Emerging Technologies. 5(4). 399–411. 28 indexed citations
15.
Chapleau, N., et al.. (2004). Physicochemical Modifications of High-Pressure-Treated Soybean Protein Isolates. Journal of Agricultural and Food Chemistry. 52(6). 1564–1571. 201 indexed citations
16.
Chapleau, N., et al.. (2003). Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing. European Food Research and Technology. 216(6). 470–476. 62 indexed citations
17.
Chapleau, N., Cécile Mangavel, J.P. Compoint, & M. de Lamballerie-Anton. (2003). Effect of high‐pressure processing on myofibrillar protein structure. Journal of the Science of Food and Agriculture. 84(1). 66–74. 107 indexed citations
18.
Lamballerie-Anton, M. de, et al.. (2002). High Pressure Effect on Meat and Lupin Protein Digestibility. High Pressure Research. 22(3-4). 649–652. 13 indexed citations
19.
Anton, Marc, et al.. (2001). Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk. Innovative Food Science & Emerging Technologies. 2(1). 9–21. 42 indexed citations
20.
Chapleau, N., Stéphanie Jung, & M. de Lamballerie-Anton. (2000). High pressure effects on myofibrillar proteins. High Pressure Research. 19(1-6). 61–68. 4 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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