Stéphane Vidal

3.1k total citations
26 papers, 2.4k citations indexed

About

Stéphane Vidal is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Stéphane Vidal has authored 26 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 19 papers in Plant Science and 9 papers in Biochemistry. Recurrent topics in Stéphane Vidal's work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (12 papers) and Phytochemicals and Antioxidant Activities (9 papers). Stéphane Vidal is often cited by papers focused on Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (12 papers) and Phytochemicals and Antioxidant Activities (9 papers). Stéphane Vidal collaborates with scholars based in France, Australia and United States. Stéphane Vidal's 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 and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Stéphane Vidal

26 papers receiving 2.3k 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 Vidal France 20 2.1k 1.6k 1.1k 410 312 26 2.4k
Mariola Kwiatkowski Australia 18 1.7k 0.8× 1.2k 0.8× 826 0.8× 236 0.6× 227 0.7× 22 2.1k
Esteban García‐Romero Spain 27 2.2k 1.0× 1.6k 1.0× 1.5k 1.4× 549 1.3× 143 0.5× 70 2.8k
Purificación Fernández‐Zurbano Spain 30 1.8k 0.9× 1.1k 0.7× 711 0.7× 184 0.4× 283 0.9× 71 2.0k
Pascale Williams France 25 1.8k 0.9× 1.4k 0.9× 645 0.6× 287 0.7× 442 1.4× 54 2.2k
Hélène Fulcrand France 20 2.3k 1.1× 1.6k 1.0× 1.8k 1.7× 394 1.0× 179 0.6× 23 2.8k
J.M. López-Roca Spain 35 2.7k 1.3× 2.5k 1.5× 1.7k 1.6× 370 0.9× 122 0.4× 61 3.1k
Olga Laureano Portugal 23 1.5k 0.7× 1.2k 0.7× 1.1k 1.0× 354 0.9× 93 0.3× 52 1.9k
Fei He China 29 2.2k 1.1× 1.9k 1.2× 1.5k 1.4× 848 2.1× 168 0.5× 88 3.0k
Ricardo López Spain 22 2.1k 1.0× 1.3k 0.8× 888 0.8× 288 0.7× 191 0.6× 46 2.5k

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-authorship network of co-authors of Stéphane Vidal

This figure shows the co-authorship network connecting the top 25 collaborators of Stéphane Vidal. A scholar is included among the top collaborators of Stéphane Vidal 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 Vidal. Stéphane Vidal 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.
Vidal, Stéphane, et al.. (2018). Untargeted voltammetric approaches for characterization of oxidation patterns in white wines. Food Chemistry. 269. 1–8. 23 indexed citations
2.
Waterhouse, Andrew L., Scott C. Frost, Maurizio Ugliano, et al.. (2016). Sulfur Dioxide–Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation. American Journal of Enology and Viticulture. 67(4). 449–459. 28 indexed citations
3.
Vidal, Stéphane, et al.. (2015). Comparative analysis on phase quantification methods in duplex stainless steels weldments. Research Padua Archive (University of Padua). 107(4). 3–7. 2 indexed citations
4.
Han, Guomin, Maurizio Ugliano, Bruce L. Currie, et al.. (2014). 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. 95(1). 36–43. 27 indexed citations
5.
Ugliano, Maurizio, et al.. (2013). Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine. American Journal of Enology and Viticulture. 64(3). 325–332. 9 indexed citations
6.
Ugliano, Maurizio, Jean‐Baptiste Diéval, & Stéphane Vidal. (2012). Oxygen management during wine bottle ageing by means of closure selection; current trends and perspectives. 38–45. 1 indexed citations
7.
Ugliano, Maurizio, Jean‐Baptiste Diéval, Tracey Siebert, et al.. (2012). 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. 60(35). 8561–8570. 59 indexed citations
8.
Diéval, Jean‐Baptiste, Stéphane Vidal, & Olav Aagaard. (2011). Measurement of the Oxygen Transmission Rate of Co‐extruded Wine Bottle Closures Using a Luminescence‐Based Technique. Packaging Technology and Science. 24(7). 375–385. 34 indexed citations
9.
Ugliano, Maurizio, Mariola Kwiatkowski, Stéphane Vidal, et al.. (2011). 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. 59(6). 2564–2572. 144 indexed citations
10.
Caillé, Soline, Alain Samson, Jérémie Wirth, et al.. (2009). Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. Analytica Chimica Acta. 660(1-2). 35–42. 65 indexed citations
11.
Vidal, Stéphane, et al.. (2007). Utilisation dans le vin d'écorces de levures hautement adsorbantes pour éliminer les goûts de bouchon et de moisis ou traiter une contamination par l'ochratoxine A. 1002. 1 indexed citations
12.
Vidal, Stéphane, I. Leigh Francis, Pascale Williams, et al.. (2004). The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chemistry. 85(4). 519–525. 246 indexed citations
13.
Vidal, Stéphane, Yoji Hayasaka, Emmanuelle Meudec, Véronique Cheynier, & George K. Skouroumounis. (2004). Fractionation of Grape Anthocyanin Classes Using Multilayer Coil Countercurrent Chromatography with Step Gradient Elution. Journal of Agricultural and Food Chemistry. 52(4). 713–719. 33 indexed citations
14.
Vidal, Stéphane, Emmanuelle Meudec, Véronique Cheynier, George K. Skouroumounis, & Yoji Hayasaka. (2004). Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins. Journal of Agricultural and Food Chemistry. 52(23). 7144–7151. 72 indexed citations
15.
Vidal, Stéphane, I. Leigh Francis, Ann C. Noble, et al.. (2003). Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta. 513(1). 57–65. 268 indexed citations
16.
Hayasaka, Yoji, Elizabeth J. Waters, Véronique Cheynier, Markus Herderich, & Stéphane Vidal. (2002). Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry. Rapid Communications in Mass Spectrometry. 17(1). 9–16. 100 indexed citations
17.
Vidal, Stéphane, et al.. (2002). Changes in Proanthocyanidin Chain Length in Winelike Model Solutions. Journal of Agricultural and Food Chemistry. 50(8). 2261–2266. 118 indexed citations
18.
Vidal, Stéphane, Thierry Doco, Patrice Pellerin, et al.. (2000). Structural characterization of the pectic polysaccharide rhamnogalacturonan II: evidence for the backbone location of the aceric acid-containing oligoglycosyl side chain. Carbohydrate Research. 326(4). 277–294. 91 indexed citations
19.
Vidal, Stéphane, Jean‐Michel Salmon, Pascale Williams, & Patrice Pellerin. (1999). Penicillium daleae, a soil fungus able to degrade rhamnogalacturonan II, a complex pectic polysaccharide. Enzyme and Microbial Technology. 24(5-6). 283–290. 13 indexed citations
20.
Doco, Thierry, et al.. (1997). Rhamnogalacturonan II, a dominant polysaccharide in juices produced by enzymic liquefaction of fruits and vegetables. Carbohydrate Research. 297(2). 181–186. 63 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 Mariola Kwiatkowski Breakdown of academic impact, for papers by Esteban García‐Romero Breakdown of academic impact, for papers by Purificación Fernández‐Zurbano Breakdown of academic impact, for papers by Pascale Williams Breakdown of academic impact, for papers by Hélène Fulcrand Breakdown of academic impact, for papers by J.M. López-Roca Breakdown of academic impact, for papers by Olga Laureano Breakdown of academic impact, for papers by Fei He Breakdown of academic impact, for papers by Ricardo López
Rankless by CCL
2026