Tony Savard
- Food Science top 5%
- Probiotics and Fermented Foods 12
- Fermentation and Sensory Analysis 3
- Nutrition and Dietetics top 5%
- Microbial Metabolites in Food Biotechnology 6
- Food composition and properties 3
- Biotechnology top 10%
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- Neural dynamics and brain function 5
- Visual perception and processing mechanisms 5
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- Viral gastroenteritis research and epidemiology 2
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- Bacteriophages and microbial interactions 2
Tony Savard
24 papers receiving 693 citations
Peers
Comparison fields: 5 of 102
- Food Science 318
- Nutrition and Dietetics 186
- Biotechnology 68
- Plant Science 161
- Biomaterials 52
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
The 25 scholars most cited alongside Tony Savard, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2024 | 2 | |
| 2 | 2022 | 10 | |
| 3 | 2020 | 26 | |
| 4 | 2019 | 27 | |
| 5 | 2017 | 8 | |
| 6 | A potential killer yeast to control secondary fermentation in vegetables | 2017 | 1 |
| 7 | 2016 | 5 | |
| 8 | 2015 | 13 | |
| 9 | 2010 | 0 | |
| 10 | 2010 | 5 | |
| 11 | Production of lactic acid bacteria on spent cabbage juice | 2009 | 3 |
| 12 | 2003 | 6 | |
| 13 | 2002 | 142 | |
| 14 | 2002 | 75 | |
| 15 | 2001 | 206 | |
| 16 | 2000 | 3 | |
| 17 | 1997 | 26 | |
| 18 | 1996 | 19 | |
| 19 | 1996 | 11 | |
| 20 | 1995 | 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), Neural dynamics and brain function (5 papers), Visual perception and processing mechanisms (5 papers), Food composition and properties (3 papers), Fermentation and Sensory Analysis (3 papers), Viral gastroenteritis research and epidemiology (2 papers) and Bacteriophages and microbial interactions (2 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.