P. Lavanchy

450 total citations
18 papers, 371 citations indexed

About

P. Lavanchy is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, P. Lavanchy has authored 18 papers receiving a total of 371 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 8 papers in Molecular Biology and 6 papers in Animal Science and Zoology. Recurrent topics in P. Lavanchy's work include Probiotics and Fermented Foods (8 papers), Meat and Animal Product Quality (6 papers) and Sensory Analysis and Statistical Methods (6 papers). P. Lavanchy is often cited by papers focused on Probiotics and Fermented Foods (8 papers), Meat and Animal Product Quality (6 papers) and Sensory Analysis and Statistical Methods (6 papers). P. Lavanchy collaborates with scholars based in Switzerland, Italy and United Kingdom. P. Lavanchy's co-authors include M. Zannoni, Christian Brunold, Stefan Bogdanov, Verena Kilchenmann, Peter Fluri, J.A. Squella, Marianne Suter, W. Landolt, Doris Jaros and Harald Rohm and has published in prestigious journals such as Planta, Physiologia Plantarum and Plant Science.

In The Last Decade

P. Lavanchy

18 papers receiving 342 citations

Peers

P. Lavanchy

ASZ

A. García Ruiz Spain

Gu-Boo Park South Korea

P. Loizzo Italy

Flavia Perlo Argentina

C. Claudi-Magnussen Denmark

Wai‐Kit Nip United States

Andrea Biolatto Argentina

Almudena Soriano Spain

Zh. Simov Bulgaria

H. Mazzuco Brazil

A. García Ruiz Spain

P. Lavanchy

186 ×0.7

209 ×1.3

ASZ

94 ×0.7

48 ×0.7

37 ×0.6

Citations per year, relative to P. Lavanchy P. Lavanchy (= 1×) peers A. García Ruiz

Countries citing papers authored by P. Lavanchy

Since Specialization

Citations

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

Fields of papers citing papers by P. Lavanchy

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of P. Lavanchy

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

All Works

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18 of 18 papers shown

Bárcenas, P., Francisco José Pérez Elortondo, M. Albisu, et al.. (2007). An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture. International Dairy Journal. 17(9). 1139–1147. 17 indexed citations

Bogdanov, Stefan, et al.. (1999). INFLUENCE OF ORGANIC ACIDS AND COMPONENTS OF ESSENTIAL OILS ON HONEY TASTE. American bee journal. 139(1). 61–63. 48 indexed citations

Jaros, Doris, et al.. (1999). Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions.. Le Lait. 79(4). 411–421. 20 indexed citations

Bosset, J.O., M. Collomb, R. Gauch, et al.. (1998). Comparison of Swiss hard cheese Gruyere-type produced in highland and lowland. 4 indexed citations

Zannoni, M., et al.. (1998). Progress in developing an international protocol for sensory profiling of hard cheese. International Journal of Dairy Technology. 51(2). 57–64. 27 indexed citations

Bachmann, H, Tom Beresford, Ueli Bütikofer, et al.. (1998). Interlaboratory Comparison of Cheese Making Trials: Model Cheeses Made From Raw, Pasteurized and Microfiltered Milks. LWT. 31(6). 585–593. 6 indexed citations

Ardö, Ylva, et al.. (1998). Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data. Le Lait. 78(5). 569–588. 22 indexed citations

Bachmann, H, Ueli Bütikofer, René Badertscher, et al.. (1997). Reifungsverlauf von in Folien verpacktem Emmentaler Käse mit und ohne Zusatz von Lactobacillus casei subsp. casei. I. Mikrobiologische, Chemische, Rheologische und Sensorische Untersuchungen. LWT. 30(4). 417–428. 10 indexed citations

Bachmann, H, Ueli Bütikofer, René Badertscher, et al.. (1997). Ripening of Emmental Cheese Wrapped in Foil with and without Addition of subsp. . I. Microbial, Chemical, Rheological and Sensorial Investigations. LWT. 30(4). 417–428. 11 indexed citations

10.

Lavanchy, P., et al.. (1997). Guide d'Évaluation Olfacto-Gustative des Fromages à Pâte Dure et Semi-dure. LWT. 30(7). 653–664. 85 indexed citations

11.

Lavanchy, P., et al.. (1993). L'Evaluation Sensorielle de la Texture des Fromages à Pâte Dure ou Semi-dure. Etude Interlaboratoires. LWT. 26(1). 59–68. 53 indexed citations

12.

Sieber, R. & P. Lavanchy. (1990). Biogenic amines in dairy products and cheese.. 81(1). 82–105. 2 indexed citations

13.

Brunold, Christian, Marianne Suter, & P. Lavanchy. (1987). Effect of high and low sulfate concentrations on adenosine 5′‐phosphosulfate sulfotransferase activity from Lemna minor. Physiologia Plantarum. 70(2). 168–174. 18 indexed citations

14.

Suter, Marc J.‐F., et al.. (1986). Regulation of sulfate assimilation by amino acids in Lemna minor L.. Plant Science. 44(2). 125–132. 16 indexed citations

15.

Brunold, Christian, W. Landolt, & P. Lavanchy. (1983). SO₂ and assimilatory sulfate reduction in beech leaves. Physiologia Plantarum. 59(3). 313–318. 19 indexed citations

16.

Brunold, Christian, J.-P. Zrÿd, & P. Lavanchy. (1981). Regulation of enzymes of assimilatory sulfate reduction in aerated cell suspension cultures of Nicotiana sylvestris. Plant Science Letters. 21(2). 167–174. 5 indexed citations

17.

Lavanchy, P., et al.. (1980). Properties and regulation of adenosine 5?-phosphosulfate sulfotransferase from suspension cultures ofNicotiana sylvestris. Planta. 150(2). 140–143. 7 indexed citations

18.

Steffen, Christian, et al.. (1980). Comparative studies of Gruyere cheeses with and without secondary fermentation. I. Bacteriological, Biochemical, chemical and rheological studies.. 9(2). 19–27. 1 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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