Sandra Hélinck

1.7k total citations
23 papers, 1.3k citations indexed

About

Sandra Hélinck is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Sandra Hélinck has authored 23 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 14 papers in Molecular Biology and 7 papers in Animal Science and Zoology. Recurrent topics in Sandra Hélinck's work include Probiotics and Fermented Foods (19 papers), Fermentation and Sensory Analysis (7 papers) and Meat and Animal Product Quality (7 papers). Sandra Hélinck is often cited by papers focused on Probiotics and Fermented Foods (19 papers), Fermentation and Sensory Analysis (7 papers) and Meat and Animal Product Quality (7 papers). Sandra Hélinck collaborates with scholars based in France, Morocco and Thailand. Sandra Hélinck's co-authors include Pascal Bonnarme, Sophie Landaud, Mireille Yvon, Henry-Éric Spinnler, Françoise Irlinger, Pawinee Deetae, Éric Dugat‐Bony, Agnieszka Kieronczyk, Catherine Tanous and Émilie Chambellon and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Applied Microbiology and Biotechnology.

In The Last Decade

Sandra Hélinck

23 papers receiving 1.2k citations

Peers

Countries citing papers authored by Sandra Hélinck

Since Specialization

Citations

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

Fields of papers citing papers by Sandra Hélinck

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sandra Hélinck

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

#	Work	Indexed citations
1	Pink discoloration defects associated with microbial structure and metabolome changes in commercial bloomy cheeses 2025 ·International Journal of Food Microbiology ·Françoise Irlinger, (unknown), Anne‐Sophie Sarthou, Béatrice Laroche, Sandra Hélinck	1
2	Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity 2024 ·Microorganisms ·(unknown), Sébastien Theil, Sandra Hélinck, (unknown), Pascal Bonnarme, Christophe Chassard	4
3	Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area 2023 ·Frontiers in Microbiology ·(unknown), Sébastien Theil, Cécile Callon, (unknown), Sandra Hélinck, Éric Dugat‐Bony, Pascal Bonnarme, Christophe Chassard	9
4	Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts 2020 ·Foods ·(unknown), Pascal Bonnarme, Sébastien Fraud, (unknown), Sandra Hélinck, Sophie Landaud	107
5	Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses 2019 ·Food Research International ·Éric Dugat‐Bony, Pascal Bonnarme, Sébastien Fraud, (unknown), Anne‐Sophie Sarthou, Valentin Loux, Olivier Rué, (unknown), (unknown), Sandra Hélinck	35
6	The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese 2016 ·Journal of Dairy Science ·Éric Dugat‐Bony, Anne‐Sophie Sarthou, Marie Claire Perello, Gilles de Revel, Pascal Bonnarme, Sandra Hélinck	27
7	Cheese rind microbial communities: diversity, composition and origin 2014 ·FEMS Microbiology Letters ·Françoise Irlinger, Séverine Layec, Sandra Hélinck, Éric Dugat‐Bony	114
8	Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem 2012 ·International Journal of Food Microbiology ·(unknown), S. Miszczycha, (unknown), Sandra Hélinck, Philippe Veisseire, Sylvie Pochet, (unknown), Marie‐Christine Montel	20
9	Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese 2011 ·International Journal of Food Microbiology ·Françoise Irlinger, (unknown), Anne‐Sophie Sarthou, Céline Delbès-Paus, (unknown), Emmanuel Coton, Monika Coton, Sandra Hélinck	74
10	Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese 2011 ·Food Microbiology ·(unknown), Sylvie Pochet, Sandra Hélinck, Philippe Veisseire, (unknown), (unknown), Monika Coton, Nathalie Desmasures, Emmanuel Coton, Françoise Irlinger, Marie-Christine M.-C. Montel	34
11	Critical effect of oxygen on aroma compound production by Proteus vulgaris 2010 ·Food Chemistry ·Pawinee Deetae, Anne Saint‐Eve, Henry-Éric Spinnler, Sandra Hélinck	9
12	Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese 2009 ·Journal of Applied Microbiology ·Pawinee Deetae, Jérôme Mounier, (unknown), Henry-Éric Spinnler, Françoise Irlinger, Sandra Hélinck	28
13	Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium 2008 ·Applied Microbiology and Biotechnology ·Pawinee Deetae, Henry-Éric Spinnler, Pascal Bonnarme, Sandra Hélinck	39
14	Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses 2007 ·Applied Microbiology and Biotechnology ·Pawinee Deetae, Pascal Bonnarme, Henry-Éric Spinnler, Sandra Hélinck	80
15	Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food 2007 ·Applied Microbiology and Biotechnology ·Sophie Landaud, Sandra Hélinck, Pascal Bonnarme	273
16	Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids 2004 ·Applied and Environmental Microbiology ·Sandra Hélinck, Dominique Le Bars, Daniel Moreau, Mireille Yvon	103
17	Charged casein-derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis 2003 ·Journal of Applied Microbiology ·Sandra Hélinck, (unknown), Catherine Foucaud-Scheunemann, Jean-Christophe Piard, Vincent Juillard	11
18	Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains 2002 ·Antonie van Leeuwenhoek ·Catherine Tanous, Agnieszka Kieronczyk, Sandra Hélinck, Émilie Chambellon, Mireille Yvon	84
19	Sulfur compound production by Geotrichum candidum from l-methionine: importance of the transamination step 2001 ·FEMS Microbiology Letters ·Pascal Bonnarme, (unknown), (unknown), Sandra Hélinck, Mireille Yvon, Henry-Éric Spinnler	43
20	Enzymatic versus spontaneousS-methyl thioester synthesis inGeotrichum candidum 2000 ·FEMS Microbiology Letters ·Sandra Hélinck, Henry-Éric Spinnler, Sandrine Parayre, (unknown), Pascal Bonnarme	40

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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