Richard Marchal

1.6k total citations
43 papers, 1.1k citations indexed

About

Richard Marchal is a scholar working on Food Science, Plant Science and Materials Chemistry. According to data from OpenAlex, Richard Marchal has authored 43 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Food Science, 20 papers in Plant Science and 9 papers in Materials Chemistry. Recurrent topics in Richard Marchal's work include Fermentation and Sensory Analysis (34 papers), Horticultural and Viticultural Research (18 papers) and Pickering emulsions and particle stabilization (8 papers). Richard Marchal is often cited by papers focused on Fermentation and Sensory Analysis (34 papers), Horticultural and Viticultural Research (18 papers) and Pickering emulsions and particle stabilization (8 papers). Richard Marchal collaborates with scholars based in France, Canada and Morocco. Richard Marchal's co-authors include Philippe Jeandet, Alain Maujean, Bertrand Robillard, Clara Cilindre, Gérard Liger‐Belair, Belinda Kemp, Hervé Alexandre, Sandrine Jégou, Maryline Parmentier and Christophe Clément and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Richard Marchal

43 papers receiving 1.1k citations

Peers

Richard Marchal

ASZ

Encarnación Fernández‐Fernández Spain

Sophie Colombié France

Renata Vieira da Mota Brazil

Rosa Baeza Argentina

Inge Russell Canada

Willard B. Robinson United States

Iñigo Martı́nez de Marañón Spain

M. W. Kearsley United Kingdom

Noriyuki Igura Japan

Pedro Valencia Chile

Encarnación Fernández‐Fernández Spain

Richard Marchal

380 ×0.5

211 ×0.4

134 ×0.5

104 ×0.9

111 ×1.0

ASZ

Citations per year, relative to Richard Marchal Richard Marchal (= 1×) peers Encarnación Fernández‐Fernández

Countries citing papers authored by Richard Marchal

Since Specialization

Citations

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

Fields of papers citing papers by Richard Marchal

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Richard Marchal

This figure shows the co-authorship network connecting the top 25 collaborators of Richard Marchal. A scholar is included among the top collaborators of Richard Marchal 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 Richard Marchal. Richard Marchal 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

Clément, Yohann, Pierre Lantéri, Olivier David, et al.. (2024). Enhancing wine authentication: leveraging 12,000+ international mineral wine profiles and artificial intelligence for accurate origin and variety prediction. OENO One. 58(4). 2 indexed citations

Apolinar‐Valiente, Rafael, Pascale Williams, Michaël Nigen, et al.. (2021). Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?. Food Chemistry. 354. 129477–129477. 3 indexed citations

Marchal, Richard, et al.. (2020). Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice. Molecules. 25(3). 472–472. 6 indexed citations

Apolinar‐Valiente, Rafael, Pascale Williams, Michaël Nigen, et al.. (2019). Improvement of the foamability of sparkling base wines by the addition of Acacia gums. Food Chemistry. 313. 126062–126062. 7 indexed citations

Kemp, Belinda, et al.. (2018). Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Critical Reviews in Food Science and Nutrition. 59(13). 2072–2094. 39 indexed citations

Boulet, Jean‐Claude, et al.. (2018). Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. Molecules. 23(6). 1372–1372. 9 indexed citations

Jégou, Sandrine, et al.. (2017). Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. Food Chemistry. 232. 49–59. 26 indexed citations

Hovasse, Agnès, Tchilabalo Dilezitoko Alayi, Alain Van Dorsselaer, et al.. (2016). In-depth glycoproteomic characterisation of grape berry vacuolar invertase using a combination of mass spectrometry-based approaches. Food Chemistry. 200. 237–244. 5 indexed citations

Cilindre, Clara, Gérard Liger‐Belair, Sandra Villaume, Philippe Jeandet, & Richard Marchal. (2009). Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content. Analytica Chimica Acta. 660(1-2). 164–170. 43 indexed citations

10.

Thévenieau, France, et al.. (2006). Characterization of Yarrowia lipolytica mutants affected in hydrophobic substrate utilization. Fungal Genetics and Biology. 44(6). 531–542. 68 indexed citations

11.

Cilindre, Clara, Antonio Castro, Christophe Clément, Philippe Jeandet, & Richard Marchal. (2006). Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties. Food Chemistry. 103(1). 139–149. 55 indexed citations

12.

Marchal, Richard, et al.. (2006). Evidence for Protein Degradation byBotrytis cinereaand Relationships with Alteration of Synthetic Wine Foaming Properties. Journal of Agricultural and Food Chemistry. 54(14). 5157–5165. 22 indexed citations

13.

Marchal, Richard, et al.. (2005). Determination of the Grape Invertase Content (Using PTA−ELISA) following Various Fining Treatments versus Changes in the Total Protein Content of Wine. Relationships with Wine Foamability. Journal of Agricultural and Food Chemistry. 53(22). 8782–8789. 46 indexed citations

14.

Gougeon, Régis D., Michel Soulard, Jocelyne Brendlé, et al.. (2003). Analysis of Two Bentonites of Enological Interest before and after Commercial Activation by Solid Na₂CO₃. Journal of Agricultural and Food Chemistry. 51(14). 4096–4100. 11 indexed citations

15.

Marchal, Richard, et al.. (2002). Influence of Lysozyme Treatments on Champagne Base Wine Foaming Properties. Journal of Agricultural and Food Chemistry. 50(6). 1420–1428. 29 indexed citations

16.

Marchal, Richard, et al.. (2002). Use of mathematical laws for optimizing the doses of swelled and dry bentonite during the fining of white wines. Part I: clarification and colloidal stability. OENO One. 36(3). 169–169. 2 indexed citations

17.

Jeandet, Philippe, et al.. (2000). Contribution to the Study of the Remuage Procedure in Champagne Wine Production: Identification of Voltigeurs (Particles in Suspension in the Wine). American Journal of Enology and Viticulture. 51(4). 418–419. 2 indexed citations

18.

Marchal, Richard, et al.. (2000). Utilisation de protéines de blé pour la clarification des moûts et des vins de base champenois. 12–18. 1 indexed citations

19.

Cagna, Alain, Michel Valade, Richard Marchal, et al.. (2000). Characterisation by drop tensiometry and by ellipsometry of the adsorption layer formed at the air/champagne wine interface. Advances in Colloid and Interface Science. 88(1-2). 19–36. 22 indexed citations

20.

Marchal, Richard, et al.. (1998). Effects ofBotrytiscinereaInfection on the Must Protein Electrophoretic Characteristics. Journal of Agricultural and Food Chemistry. 46(12). 4945–4949. 34 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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