Renaud Boulanger

3.1k total citations
84 papers, 2.5k citations indexed

About

Renaud Boulanger is a scholar working on Food Science, Plant Science and Horticulture. According to data from OpenAlex, Renaud Boulanger has authored 84 papers receiving a total of 2.5k indexed citations (citations by other indexed papers that have themselves been cited), including 67 papers in Food Science, 16 papers in Plant Science and 13 papers in Horticulture. Recurrent topics in Renaud Boulanger's work include Food Chemistry and Fat Analysis (42 papers), Fermentation and Sensory Analysis (23 papers) and Cocoa and Sweet Potato Agronomy (13 papers). Renaud Boulanger is often cited by papers focused on Food Chemistry and Fat Analysis (42 papers), Fermentation and Sensory Analysis (23 papers) and Cocoa and Sweet Potato Agronomy (13 papers). Renaud Boulanger collaborates with scholars based in France, Ivory Coast and Réunion. Renaud Boulanger's co-authors include Ziya Günata, Isabelle Maraval, J. Crouzet, Christian Mestres, Fabrice Davrieux, Marc Lebrun, Sabine Schorr‐Galindo, Frédéric Descroix, Fabienne Ribeyre and Laurent Berthiot and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Renaud Boulanger

82 papers receiving 2.4k citations

Peers

Renaud Boulanger
Ewa Nebesny Poland
Dorota Żyżelewicz Poland
Lehe Tan China
Joanna Oracz Poland
Patricia Esquivel Costa Rica
Fabiano Travaglia Italy
Monica Locatelli Italy
Nicki J. Engeseth United States
Ziya Günata France
Pierre Brat France
Ewa Nebesny Poland
Renaud Boulanger
Citations per year, relative to Renaud Boulanger Renaud Boulanger (= 1×) peers Ewa Nebesny

Countries citing papers authored by Renaud Boulanger

Since Specialization
Citations

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

Fields of papers citing papers by Renaud Boulanger

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Renaud Boulanger

This figure shows the co-authorship network connecting the top 25 collaborators of Renaud Boulanger. A scholar is included among the top collaborators of Renaud Boulanger 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 Renaud Boulanger. Renaud Boulanger 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
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Boulanger, Renaud, et al.. (2024). Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content. Journal of Food Science and Technology. 61(12). 2318–2331. 1 indexed citations
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Solorzano, Rey Gastón Loor, Olivier Fouet, Xavier Argout, et al.. (2021). Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety. Frontiers in Plant Science. 12. 681979–681979. 21 indexed citations
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Lebrun, Marc, et al.. (2020). Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Food Chemistry. 322. 126779–126779. 18 indexed citations
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Biancolillo, Alessandra, Sébastien Preys, Jean‐Luc Le Quéré, et al.. (2020). Multi-block classification of chocolate and cocoa samples into sensory poles. Food Chemistry. 340. 127904–127904. 19 indexed citations
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Meile, Jean‐Christophe, Marc Lebrun, Tagro Simplice Guehi, et al.. (2019). Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans. Food Research International. 119. 477–491. 73 indexed citations
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Vallverdú‐Queralt, Anna, et al.. (2018). Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Food Chemistry. 259. 207–212. 19 indexed citations
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Descalzo, A.M., Sérgio Rizzo, Adrien Servent, et al.. (2018). Oxidative status of a yogurt-like fermented maize product containing phytosterols. Journal of Food Science and Technology. 55(5). 1859–1869. 12 indexed citations
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Montēt, Didier, et al.. (2013). Biochemical and nutritional properties of baobab pulp from endemic species of Madagascar and the African mainland. African Journal of Agricultural Research. 8(47). 6046–6054. 29 indexed citations
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Günata, Ziya, et al.. (2013). Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification. Food Chemistry. 148. 240–245. 41 indexed citations
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Boulanger, Renaud, et al.. (2012). IDENTIFICACIÓN DE LOS COMPUESTOS AROMÁTICOS EN EL CACAO CRIOLLO DE VENEZUELA USANDO MICROEXTRACCIÓN EN FASE SÓLIDA Y CROMATOGRAFÍA DE GASES. Revista Vitae. 19(1). 3 indexed citations
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Boulanger, Renaud, et al.. (2012). Volatile Organic Compounds in Brewed Kenyan Arabica Coffee Genotypes by Solid Phase Extraction Gas Chromatography Mass Spectrometry. Food science and quality management. 8. 18–26. 12 indexed citations
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Prades, Alexia, et al.. (2012). Characterisation of the volatile profile of coconut water from five varieties using an optimised HS‐SPME‐GC analysis. Journal of the Science of Food and Agriculture. 92(12). 2471–2478. 41 indexed citations
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Kenji, Glaston M., et al.. (2010). Discrimination of Coffea arabica hybrids of the composite cultivar ruiru 11 by sensorial evaluation and biochemical characterization. Advance Journal of Food Science and Technology. 17 indexed citations
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Maraval, Isabelle, Chantal Menut, Alain Morère, et al.. (2010). Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry. Analytica Chimica Acta. 675(2). 148–155. 69 indexed citations
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Cros, Emile, et al.. (2009). Formación del aroma del cacao Criollo (Theobroma cacao L.) en función del tratamiento poscosecha en Venezuela. Agritrop (Cirad). 9(2). 458–468. 3 indexed citations
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Gichimu, Bernard M., et al.. (2009). Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science. 3(11). 365–371. 43 indexed citations
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Cros, Emile, et al.. (2009). Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela.. 9(2). 458–468. 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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