Tony Savard
- Food Science top 5%
- Molecular Biology
- Nutrition and Dietetics top 5%
- Plant Science
- Cognitive Neuroscience
- Co-authors
- Nancy GardnerCarole BeaulieuClaude P. ChampagneChristian CasanovaAkier Assanta MafuMarie‐Pierre St‐OngeEdward R. FarnworthPeter J.H. Jones
- Topics
- Probiotics and Fermented Foods (12 papers)Microbial Metabolites in Food Biotechnology (6 papers)Neural dynamics and brain function (5 papers)
In The Last Decade
Tony Savard
24 papers receiving 693 citations
Peers
Comparison fields: 5 of 102
- Food Science 318
- Molecular Biology 269
- Nutrition and Dietetics 186
- Plant Science 161
- Cognitive Neuroscience 75
Countries citing papers authored by Tony Savard
This map shows the geographic impact of Tony Savard'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 Tony Savard with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Tony Savard more than expected).
Fields of papers citing papers by Tony Savard
This network shows the impact of papers produced by Tony Savard. 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 Tony Savard. The network helps show where Tony Savard may publish in the future.
Co-authorship network of co-authors of Tony Savard
This figure shows the co-authorship network connecting the top 25 collaborators of Tony Savard. A scholar is included among the top collaborators of Tony Savard 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 Tony Savard. Tony Savard is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 10 | |
| 3 | 26 | |
| 4 | 27 | |
| 5 | 8 | |
| 6 | A potential killer yeast to control secondary fermentation in vegetables | 1 |
| 7 | 5 | |
| 8 | 13 | |
| 9 | 0 | |
| 10 | 5 | |
| 11 | Production of lactic acid bacteria on spent cabbage juice | 3 |
| 12 | 6 | |
| 13 | 142 | |
| 14 | 75 | |
| 15 | 206 | |
| 16 | 3 | |
| 17 | 26 | |
| 18 | 19 | |
| 19 | 11 | |
| 20 | 19 |
About Tony Savard
Tony Savard is a scholar working on Food Science, Nutrition and Dietetics and Cognitive Neuroscience, having authored 25 papers that have together received 740 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (12 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Neural dynamics and brain function (5 papers). The work is most often cited by research in Food Science (318 citations), Nutrition and Dietetics (186 citations) and Biotechnology (68 citations). Tony Savard has collaborated with scholars based in Canada and France. Frequent co-authors include Nancy Gardner, Carole Beaulieu, Claude P. Champagne, Christian Casanova, Claude P. Champagne, Akier Assanta Mafu, Marie‐Pierre St‐Onge, Edward R. Farnworth, Peter J.H. Jones and Denise Chabot. Their work appears in journals such as Journal of Neurophysiology, Neuroscience and European Journal of Neuroscience.
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.