Stéphane Vidal

3.1k citations

26 papers · 2.4k indexed · h-index 20

Impact in

Biochemistry top 0.2%
- Phytochemicals and Antioxidant Activities
Tourism, Leisure and Hospitality Management top 1%
- Wine Industry and Tourism

Papers in ⓘ

Food Science 24
- Fermentation and Sensory Analysis 20
- Polysaccharides Composition and Applications 4
Plant Science 19
- Horticultural and Viticultural Research 12
- Polysaccharides and Plant Cell Walls 5
- Postharvest Quality and Shelf Life Management 3

Co-authors: Elizabeth J. Waters (8 shared papers)Véronique Cheynier (9 shared papers)Mariola Kwiatkowski (6 shared papers)I. Leigh Francis (4 shared papers)Richard Gawel (3 shared papers)Pascale Williams (4 shared papers)Yoji Hayasaka (4 shared papers)Patrice Pellerin (5 shared papers)
Journals: Journal of Agricultural and Food Chemistry (6 papers)American Journal of Enology and Viticulture (3 papers)Journal of the Science of Food and Agriculture (2 papers)Food Chemistry (2 papers)Analytica Chimica Acta (2 papers)
Partner nations: France Australia United States

In The Last Decade

Stéphane Vidal

26 papers receiving 2.3k citations

Peers

Countries citing papers authored by Stéphane Vidal

Since Specialization

Citations

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

Fields of papers citing papers by Stéphane Vidal

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Stéphane Vidal, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Stéphane Vidal Line = papers co-authored together Stéphane Vidal links everyone, so they are left out of the graph.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Showing the 20 most-cited of 26 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium Journal of the Science of Food and Agriculture ·Stéphane Vidal, I. Leigh Francis, Sylvain Guyot, Nathalie Marnet, Mariola Kwiatkowski, Richard Gawel, Véronique Cheynier, Elizabeth J. Waters	2003	404
2	Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine Analytica Chimica Acta ·Stéphane Vidal, I. Leigh Francis, Ann C. Noble, Mariola Kwiatkowski, Véronique Cheynier, Elizabeth J. Waters	2003	268
3	Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development Journal of Agricultural and Food Chemistry ·James A. Kennedy, Yoji Hayasaka, Stéphane Vidal, Elizabeth J. Waters, Graham P. Jones	2001	252
4	The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium Food Chemistry ·Stéphane Vidal, I. Leigh Francis, Pascale Williams, Mariola Kwiatkowski, Richard Gawel, Véronique Cheynier, Elizabeth J. Waters	2004	246
5	The polysaccharides of red wine: total fractionation and characterization Carbohydrate Polymers ·Stéphane Vidal, Pascale Williams, Thierry Doco, Michel Moutounet, Patrice Pellerin	2003	177
6	Use of an experimental design approach for evaluation of key wine components on mouth-feel perception Food Quality and Preference ·Stéphane Vidal, Philippe Courcoux, I. Leigh Francis, Mariola Kwiatkowski, Richard Gawel, Pascale Williams, Elizabeth J. Waters, Véronique Cheynier	2003	169
7	Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen Journal of Agricultural and Food Chemistry ·Maurizio Ugliano, Mariola Kwiatkowski, Stéphane Vidal, Dimitra L. Capone, Tracey Siebert, Jean‐Baptiste Diéval, Olav Aagaard, Elizabeth J. Waters	2011	144
8	Changes in Proanthocyanidin Chain Length in Winelike Model Solutions Journal of Agricultural and Food Chemistry ·Stéphane Vidal, Damien Cartalade, Jean‐Marc Souquet, Hélène Fulcrand, Véronique Cheynier	2002	118
9	Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry Rapid Communications in Mass Spectrometry ·Yoji Hayasaka, Elizabeth J. Waters, Véronique Cheynier, Markus Herderich, Stéphane Vidal	2002	100
10	Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain Carbohydrate Research ·Stéphane Vidal, Thierry Doco, Pascale Williams, Patrice Pellerin, William S. York, Malcolm A. O’Neill, John Glushka, Alan G. Darvill, Peter Albersheim	2000	91
11	Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins Journal of Agricultural and Food Chemistry ·Stéphane Vidal, Emmanuelle Meudec, Véronique Cheynier, George K. Skouroumounis, Yoji Hayasaka	2004	72
12	Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling Analytica Chimica Acta ·Soline Caillé, Alain Samson, Jérémie Wirth, Jean‐Baptiste Diéval, Stéphane Vidal, Véronique Cheynier	2009	65
13	Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables Carbohydrate Research ·Thierry Doco, Pascale Williams, Stéphane Vidal, Patrice Pellerin	1997	63
14	Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure Journal of Agricultural and Food Chemistry ·Maurizio Ugliano, Jean‐Baptiste Diéval, Tracey Siebert, Mariola Kwiatkowski, Olav Aagaard, Stéphane Vidal, Elizabeth J. Waters	2012	59
15	Impact of Headspace Oxygen and Closure on Sulfur Dioxide, Color, and Hydrogen Sulfide Levels in a Riesling Wine American Journal of Enology and Viticulture ·Evdokia Dimkou, Maurizio Ugliano, Jean Baptiste Dieval, Stéphane Vidal, Olav Aagaard, Doris Rauhut, Rainer Jung	2011	46
16	Measurement of the Oxygen Transmission Rate of Co‐extruded Wine Bottle Closures Using a Luminescence‐Based Technique Packaging Technology and Science ·Jean‐Baptiste Diéval, Stéphane Vidal, Olav Aagaard	2011	34
17	Fractionation of Grape Anthocyanin Classes Using Multilayer Coil Countercurrent Chromatography with Step Gradient Elution Journal of Agricultural and Food Chemistry ·Stéphane Vidal, Yoji Hayasaka, Emmanuelle Meudec, Véronique Cheynier, George K. Skouroumounis	2004	33
18	Sulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation American Journal of Enology and Viticulture ·Andrew L. Waterhouse, Scott C. Frost, Maurizio Ugliano, Annegret Cantu, Bruce L. Currie, Mauri Anderson, Alexander W. Chassy, Stéphane Vidal, Jean‐Baptiste Diéval, Olav Aagaard, Hildegarde Heymann	2016	28
19	Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage Journal of the Science of Food and Agriculture ·Guomin Han, Maurizio Ugliano, Bruce L. Currie, Stéphane Vidal, Jean‐Baptiste Diéval, Andrew L. Waterhouse	2014	27
20	Untargeted voltammetric approaches for characterization of oxidation patterns in white wines Food Chemistry ·Asael Gonzalez, Stéphane Vidal, Maurizio Ugliano	2018	23

About Stéphane Vidal

Stéphane Vidal is a scholar working on Food Science, Plant Science, Biochemistry, Sensory Systems and Analytical Chemistry, having authored 26 papers that have together received 2.4k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (12 papers), Phytochemicals and Antioxidant Activities (9 papers), Polysaccharides and Plant Cell Walls (5 papers), Polysaccharides Composition and Applications (4 papers), Postharvest Quality and Shelf Life Management (3 papers), Olfactory and Sensory Function Studies (3 papers) and Chromatography in Natural Products (2 papers). The work is most often cited by research in Biochemistry (1.1k citations), Tourism, Leisure and Hospitality Management (184 citations), Food Science (2.1k citations), Plant Science (1.6k citations) and Nutrition and Dietetics (312 citations). Stéphane Vidal has collaborated with scholars based in France, Australia and United States. Frequent co-authors include Elizabeth J. Waters, Véronique Cheynier, Mariola Kwiatkowski, I. Leigh Francis, Richard Gawel, Pascale Williams, Yoji Hayasaka, Patrice Pellerin, Thierry Doco and Jean‐Baptiste Diéval. Their work appears in journals such as Journal of Agricultural and Food Chemistry, American Journal of Enology and Viticulture, Journal of the Science of Food and Agriculture, Food Chemistry and Analytica Chimica Acta.

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