Stéphane Portanguen

1.3k total citations
37 papers, 1.0k citations indexed

About

Stéphane Portanguen is a scholar working on Animal Science and Zoology, Biomedical Engineering and Food Science. According to data from OpenAlex, Stéphane Portanguen has authored 37 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Animal Science and Zoology, 13 papers in Biomedical Engineering and 11 papers in Food Science. Recurrent topics in Stéphane Portanguen's work include Meat and Animal Product Quality (28 papers), Advanced Chemical Sensor Technologies (10 papers) and Microbial Inactivation Methods (6 papers). Stéphane Portanguen is often cited by papers focused on Meat and Animal Product Quality (28 papers), Advanced Chemical Sensor Technologies (10 papers) and Microbial Inactivation Methods (6 papers). Stéphane Portanguen collaborates with scholars based in France, Morocco and Serbia. Stéphane Portanguen's co-authors include Alain Kondjoyan, Pierre‐Sylvain Mirade, Thierry Astruc, Jason Sicard, Véronique Santé-Lhoutellier, Pascal Tournayre, Sylvie Clerjon, Éric Dufour, Amna Sahar and Véronique Santé‐Lhoutellier and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Stéphane Portanguen

37 papers receiving 988 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Stéphane Portanguen France 18 589 307 267 194 143 37 1.0k
Shouwei Wang China 26 894 1.5× 626 2.0× 385 1.4× 671 3.5× 114 0.8× 96 1.6k
Anthony Pius Bassey China 21 506 0.9× 503 1.6× 156 0.6× 301 1.6× 33 0.2× 57 1.1k
Andrzej Półtorak Poland 21 756 1.3× 635 2.1× 153 0.6× 229 1.2× 59 0.4× 91 1.5k
Weiqing Sun China 25 907 1.5× 912 3.0× 86 0.3× 319 1.6× 67 0.5× 57 1.7k
Jun‐Hua Shao China 17 538 0.9× 597 1.9× 48 0.2× 194 1.0× 101 0.7× 36 1.1k
Pascal Tournayre France 14 330 0.6× 292 1.0× 241 0.9× 128 0.7× 22 0.2× 22 651
Wenguo Zhou China 15 615 1.0× 522 1.7× 86 0.3× 308 1.6× 17 0.1× 23 996
Zhongxue Gao China 12 249 0.4× 352 1.1× 89 0.3× 159 0.8× 38 0.3× 12 833
Kezhou Cai China 18 575 1.0× 355 1.2× 139 0.5× 261 1.3× 53 0.4× 76 1.1k
Gaoshang Li China 15 142 0.2× 184 0.6× 118 0.4× 158 0.8× 21 0.1× 53 761

Countries citing papers authored by Stéphane Portanguen

Since Specialization
Citations

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

Fields of papers citing papers by Stéphane Portanguen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stéphane Portanguen

This figure shows the co-authorship network connecting the top 25 collaborators of Stéphane Portanguen. A scholar is included among the top collaborators of Stéphane Portanguen 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 Stéphane Portanguen. Stéphane Portanguen 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
1.
Portanguen, Stéphane, et al.. (2025). Investigation into heat-induced lentil globulin–porcine albumin protein interactions. Food Hydrocolloids. 171. 111811–111811. 1 indexed citations
2.
Portanguen, Stéphane, Anne Duconseille, Jason Sicard, et al.. (2023). Impact of water content and bloom index on gelatin glycation. Food Hydrocolloids. 145. 109096–109096. 3 indexed citations
3.
Portanguen, Stéphane, et al.. (2023). Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food. Foods. 12(7). 1375–1375. 12 indexed citations
4.
Astruc, Thierry, Annie Vénien, Sylvie Clerjon, et al.. (2022). Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting. Heliyon. 8(11). e11245–e11245. 5 indexed citations
5.
Portanguen, Stéphane, et al.. (2022). Development of a 3D Printer for the Manufacture of Functional Food Protein Gels. Foods. 11(3). 458–458. 7 indexed citations
6.
Becila, Samira, Philippe Ruiz, Abdelghani Boudjellal, et al.. (2020). Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species. Meat Science. 171. 108277–108277. 16 indexed citations
7.
Sicard, Jason, Pierre‐Sylvain Mirade, Stéphane Portanguen, Sylvie Clerjon, & Alain Kondjoyan. (2018). Simulation of the gastric digestion of proteins of meat bolus using a reaction–diffusion model. Food & Function. 9(12). 6455–6469. 33 indexed citations
8.
Kondjoyan, Alain, Sylvie S. Chevolleau, Stéphane Portanguen, et al.. (2016). Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder. Food Chemistry. 213. 641–646. 29 indexed citations
9.
Astruc, Thierry, Isabelle Lebert, Philippe Gatellier, et al.. (2014). Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process. Food Chemistry. 166. 522–530. 69 indexed citations
10.
Kondjoyan, Alain, et al.. (2013). Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat. Meat Science. 95(2). 336–344. 68 indexed citations
11.
Kondjoyan, Alain, Achim Köhler, C.E. Realini, et al.. (2013). Towards models for the prediction of beef meat quality during cooking. Meat Science. 97(3). 323–331. 54 indexed citations
12.
Kondjoyan, Alain, et al.. (2011). Oil uptake by beef during pan frying: Impact on fatty acid composition. Meat Science. 91(1). 79–87. 10 indexed citations
13.
Kondjoyan, Alain, et al.. (2010). Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality. Meat Science. 85(4). 645–650. 78 indexed citations
14.
Sahar, Amna, Stéphane Portanguen, Alain Kondjoyan, & Éric Dufour. (2010). Potential of synchronous fluorescence spectroscopy coupled with chemometrics to determine the heterocyclic aromatic amines in grilled meat. European Food Research and Technology. 231(5). 803–812. 22 indexed citations
15.
Kondjoyan, Alain, Sylvie S. Chevolleau, Philippe Gatellier, et al.. (2009). Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam. Food Chemistry. 119(1). 19–26. 21 indexed citations
16.
Santé-Lhoutellier, Véronique, et al.. (2009). Use of meat fluorescence emission as a marker of oxidation promoted by cooking. Meat Science. 83(4). 651–656. 76 indexed citations
17.
Sahar, Amna, Tahar Boubellouta, Stéphane Portanguen, Alain Kondjoyan, & Éric Dufour. (2009). Synchronous Front‐Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat. Journal of Food Science. 74(9). E534–9. 37 indexed citations
18.
Kondjoyan, Alain, et al.. (2008). Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins. International Journal of Food Microbiology. 127(1-2). 155–161. 18 indexed citations
19.
20.
Lebert, Isabelle, et al.. (2006). Combined water transfer and bacterial models to predict Listeria innocua growth on the surface of gelatine gel during the drying process. Journal of Food Engineering. 78(4). 1371–1381. 3 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Shouwei Wang Breakdown of academic impact, for papers by Anthony Pius Bassey Breakdown of academic impact, for papers by Andrzej Półtorak Breakdown of academic impact, for papers by Weiqing Sun Breakdown of academic impact, for papers by Jun‐Hua Shao Breakdown of academic impact, for papers by Pascal Tournayre Breakdown of academic impact, for papers by Wenguo Zhou Breakdown of academic impact, for papers by Zhongxue Gao Breakdown of academic impact, for papers by Kezhou Cai Breakdown of academic impact, for papers by Gaoshang Li
Rankless by CCL
2026