N. Rodrigue

539 total citations
20 papers, 369 citations indexed

About

N. Rodrigue is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, N. Rodrigue has authored 20 papers receiving a total of 369 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 9 papers in Animal Science and Zoology and 6 papers in Molecular Biology. Recurrent topics in N. Rodrigue's work include Meat and Animal Product Quality (9 papers), Probiotics and Fermented Foods (5 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). N. Rodrigue is often cited by papers focused on Meat and Animal Product Quality (9 papers), Probiotics and Fermented Foods (5 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). N. Rodrigue collaborates with scholars based in Canada and France. N. Rodrigue's co-authors include Claude P. Champagne, C. Gariépy, Nancy Gardner, Linda Saucier, Pascal Delaquis, G. Doyon, Jean‐François Martin, J. Fortin, Pierre Gélinas and Carole McKinnon and has published in prestigious journals such as Applied and Environmental Microbiology, Food Research International and International Journal of Food Microbiology.

In The Last Decade

N. Rodrigue

19 papers receiving 337 citations

Peers

N. Rodrigue

ASZ

J.D. Dziezak

Madaraboina Venkateswara Rao India

James H. Giese United States

Pınar Balkir Türkiye

Robert J. McGorrin United States

Abdullah Çağlar Türkiye

A. Olano Spain

Ahmet Ayar Türkiye

Daphne Phillips Daifas Canada

Ivo Rodrigues Portugal

J.D. Dziezak

N. Rodrigue

247 ×0.9

72 ×0.7

75 ×0.9

ASZ

90 ×1.1

67 ×0.8

Citations per year, relative to N. Rodrigue N. Rodrigue (= 1×) peers J.D. Dziezak

Countries citing papers authored by N. Rodrigue

Since Specialization

Citations

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

Fields of papers citing papers by N. Rodrigue

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

All Works

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20 of 20 papers shown

Champagne, Claude P., Julie Barrette, Denis Roy, & N. Rodrigue. (2006). Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters. Food Research International. 39(6). 651–659. 6 indexed citations

Delaquis, Pascal, et al.. (2002). Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. International Journal of Food Microbiology. 78(3). 217–226. 79 indexed citations

Gélinas, Pierre, Carole McKinnon, N. Rodrigue, & Diane Montpetit. (2001). Heating Conditions and Bread‐Making Potential of Substandard Flour. Journal of Food Science. 66(4). 627–632. 18 indexed citations

Rodrigue, N., et al.. (2000). Adaptation of Lactobacillus alimentarius to environmental stresses. International Journal of Food Microbiology. 55(1-3). 249–253. 17 indexed citations

Barrette, Julie, Claude P. Champagne, Denis Roy, & N. Rodrigue. (2000). The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus , on commercial starter media. Journal of Industrial Microbiology & Biotechnology. 25(6). 288–297. 10 indexed citations

Rodrigue, N., et al.. (2000). Comparing information obtained from ranking and descriptive tests of four sweet corn products. Food Quality and Preference. 11(1-2). 47–54. 27 indexed citations

Morin, A., et al.. (1999). Effect of Growth Temperature on Hydrolytic and Esterifying Activities from Pseudomonas fragi CRDA 037 Grown on Whey. Applied and Environmental Microbiology. 65(7). 3114–3120. 7 indexed citations

Gélinas, Pierre, L. Savoie, & N. Rodrigue. (1996). Baker's yeast mitochondria, gassing power and freeze–thaw tolerance in dough. Food Microbiology. 13(1). 41–46. 4 indexed citations

Holley, Richard A., et al.. (1996). Post-process, packaging-induced fermentation of delicatessen meats. Food Research International. 29(1). 35–48. 11 indexed citations

10.

Paradis, Carole, et al.. (1996). SENSORY, NUTRIENT AND CHLOROPHYLL CHANGES IN BROCCOLI FLORETS DURING CONTROLLED ATMOSPHERE STORAGE. Journal of Food Quality. 19(4). 303–316. 18 indexed citations

11.

Gariépy, C., et al.. (1995). Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes. Meat Science. 39(2). 301–310. 3 indexed citations

12.

Deschênes, Louise, et al.. (1995). Irradiation of a barrier film: Analysis of some mass transfer aspects. Radiation Physics and Chemistry. 46(4-6). 805–808. 27 indexed citations

13.

Holley, Richard A., et al.. (1994). Controlled-Atmosphere Storage of Pork Under Carbon Dioxide. Journal of Food Protection. 57(12). 1088–1093. 9 indexed citations

14.

Britten, Michel, Hélène J. Giroux, Y. C. Jean, & N. Rodrigue. (1994). Composite blends from heat-denatured and undenatured whey protein: Emulsifying properties. International Dairy Journal. 4(1). 25–36. 17 indexed citations

15.

Deschênes, Louise, N. Rodrigue, G. Doyon, & M.S. WOLYNETZ. (1994). Oxygen Permeability Measurements: Methodology Effects on Commercial LLDPE Film. Journal of Plastic Film & Sheeting. 10(2). 135–155.

16.

Gariépy, C., et al.. (1994). Assessment of the Colormet™ fiber optic probe for the evaluation of dark cutting beef. Food Research International. 27(1). 1–6. 7 indexed citations

17.

Gariépy, C., et al.. (1994). A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations. Food Research International. 27(6). 519–526. 6 indexed citations

18.

Champagne, Claude P., et al.. (1993). Production of concentrated suspensions of thermophilic lactic acid bacteria in calcium-alginate beads. International Dairy Journal. 3(3). 257–275. 42 indexed citations

19.

Morin, André, et al.. (1993). Effect of carbon, nitrogen, and agitation on exopolysaccharide production by Enterobacter agglomerans grown on low-grade maple sap. Enzyme and Microbial Technology. 15(6). 500–507. 7 indexed citations

20.

Gardner, Nancy, N. Rodrigue, & Claude P. Champagne. (1993). Combined effects of sulfites, temperature, and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae. Applied and Environmental Microbiology. 59(7). 2022–2028. 54 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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