Vincent Farines

633 total citations
32 papers, 496 citations indexed

About

Vincent Farines is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Vincent Farines has authored 32 papers receiving a total of 496 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 20 papers in Plant Science and 8 papers in Molecular Biology. Recurrent topics in Vincent Farines's work include Fermentation and Sensory Analysis (24 papers), Horticultural and Viticultural Research (19 papers) and Meat and Animal Product Quality (7 papers). Vincent Farines is often cited by papers focused on Fermentation and Sensory Analysis (24 papers), Horticultural and Viticultural Research (19 papers) and Meat and Animal Product Quality (7 papers). Vincent Farines collaborates with scholars based in France, Morocco and Chile. Vincent Farines's co-authors include Jean‐Roch Mouret, Jean-Marie Sablayrolles, Jacques Molinier, Mercedes Pérez, J. M. Sablayrolles, Sylvie Baig, Joël Albet, Françoise Nepveu, Carole Camarasa and Isabelle Sanchez and has published in prestigious journals such as Water Research, Journal of Agricultural and Food Chemistry and Chemical Engineering Journal.

In The Last Decade

Vincent Farines

31 papers receiving 484 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Vincent Farines France 15 301 208 102 96 63 32 496
Teodora Basile Italy 14 166 0.6× 178 0.9× 157 1.5× 86 0.9× 105 1.7× 30 583
Behrouz Tajdar‐oranj Iran 16 177 0.6× 155 0.7× 81 0.8× 44 0.5× 11 0.2× 30 655
Qi Lu China 12 160 0.5× 129 0.6× 113 1.1× 54 0.6× 180 2.9× 15 429
Lidong Lin China 7 137 0.5× 185 0.9× 258 2.5× 27 0.3× 97 1.5× 10 600
Santiago López‐Miranda Spain 15 158 0.5× 173 0.8× 73 0.7× 27 0.3× 78 1.2× 28 441
Junmin Ji China 11 153 0.5× 242 1.2× 41 0.4× 22 0.2× 72 1.1× 26 516
Raquel Ibarz Spain 13 204 0.7× 135 0.6× 42 0.4× 23 0.2× 135 2.1× 20 445
Cristina De Ceglie Italy 13 144 0.5× 47 0.2× 202 2.0× 39 0.4× 45 0.7× 28 549
Songxue Wang China 13 97 0.3× 211 1.0× 138 1.4× 24 0.3× 18 0.3× 54 494

Countries citing papers authored by Vincent Farines

Since Specialization
Citations

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

Fields of papers citing papers by Vincent Farines

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Vincent Farines

This figure shows the co-authorship network connecting the top 25 collaborators of Vincent Farines. A scholar is included among the top collaborators of Vincent Farines 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 Vincent Farines. Vincent Farines 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.
Larcher, Roberto, Rémi Schneider, Loris Tonidandel, et al.. (2025). Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine. Food Microbiology. 133. 104881–104881.
2.
3.
Sanchez, Isabelle, Meïli Baragatti, Yannick Sire, et al.. (2023). Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation. Frontiers in Microbiology. 14. 1124970–1124970. 3 indexed citations
4.
Farines, Vincent, et al.. (2022). Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines. Foods. 11(12). 1693–1693. 10 indexed citations
5.
Sanchez, Isabelle, et al.. (2022). The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation. Frontiers in Microbiology. 13. 829786–829786. 17 indexed citations
6.
7.
Sanchez, Isabelle, et al.. (2021). Impact of high lipid contents on the production of fermentative aromas during white wine fermentation. Applied Microbiology and Biotechnology. 105(16-17). 6435–6449. 11 indexed citations
8.
9.
Mouret, Jean‐Roch, et al.. (2020). Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation. Food Research International. 136. 109607–109607. 23 indexed citations
10.
Aceves-Lara, César Arturo, Violaine Athès, Patrice Buche, et al.. (2017). The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. Innovative Food Science & Emerging Technologies. 46. 54–64. 16 indexed citations
11.
Mouret, Jean‐Roch, et al.. (2017). Vicinal diketones and their precursors in wine alcoholic fermentation: Quantification and dynamics of production. Food Research International. 103. 192–199. 5 indexed citations
12.
Mouret, Jean‐Roch, et al.. (2016). Impact of initial lipid content and oxygen supply on alcoholic fermentation in champagne-like musts. Food Research International. 98. 87–94. 30 indexed citations
13.
Mouret, Jean‐Roch, Jean-Marie Sablayrolles, & Vincent Farines. (2015). Study and Modeling of the Evolution of Gas–Liquid Partitioning of Hydrogen Sulfide in Model Solutions Simulating Winemaking Fermentations. Journal of Agricultural and Food Chemistry. 63(12). 3271–3278. 4 indexed citations
14.
Mouret, Jean‐Roch, et al.. (2013). Control of bubble-free oxygenation with silicone tubing during alcoholic fermentation. Process Biochemistry. 48(10). 1453–1461. 6 indexed citations
15.
Farines, Vincent, et al.. (2010). Effect of Wine Properties and Operating Mode upon Mass Transfer in Micro-Oxygenation. International Journal of Food Engineering. 6(6). 11 indexed citations
16.
Berger, Monique, Vincent Farines, Karine Reybier, et al.. (2006). Antioxidant Capacity of Cotyledons and Germs of Soybean in Relation to Their Isoflavone Content. 8 indexed citations
17.
Reybier, Karine, et al.. (2005). Radical trapping properties of imidazolyl nitrones. Free Radical Research. 40(1). 11–20. 8 indexed citations
18.
Farines, Vincent, et al.. (2005). Study of catalyzed ozonation for advanced treatment of pulp and paper mill effluents. Water Research. 40(2). 303–310. 66 indexed citations
19.
Loibl, S., Vincent Farines, Gϋnter von Minckwitz, et al.. (2005). Investigations on the inducible and endothelial nitric oxide synthases in human breast cancer cell line MCF-7 – estrogen has an influence on e-NOS, but not on i-NOS. Pathology - Research and Practice. 202(1). 1–7. 19 indexed citations
20.
Bernardes‐Génisson, Vania, et al.. (2004). 2-Substituted-3H-indol-3-one-1-oxides: Preparation and Radical Trapping Properties. Free Radical Research. 38(5). 459–471. 9 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.

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