Yann Demarigny
- Food Science top 2%
- Molecular Biology
- Nutrition and Dietetics top 10%
- Animal Science and Zoology top 5%
- Agronomy and Crop Science top 10%
- Co-authors
- Éric BeuvierPascal DegraeveAndré DasenGabriel DubozSylvie PochetR. GrappinS BuchinMarion Dalmasso
- Topics
- Probiotics and Fermented Foods (22 papers)Food composition and properties (6 papers)Protein Hydrolysis and Bioactive Peptides (5 papers)
In The Last Decade
Yann Demarigny
26 papers receiving 406 citations
Peers
Comparison fields: 5 of 53
- Food Science 358
- Molecular Biology 183
- Nutrition and Dietetics 146
- Animal Science and Zoology 90
- Agronomy and Crop Science 55
Countries citing papers authored by Yann Demarigny
This map shows the geographic impact of Yann Demarigny'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 Yann Demarigny with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yann Demarigny more than expected).
Fields of papers citing papers by Yann Demarigny
This network shows the impact of papers produced by Yann Demarigny. 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 Yann Demarigny. The network helps show where Yann Demarigny may publish in the future.
Co-authorship network of co-authors of Yann Demarigny
This figure shows the co-authorship network connecting the top 25 collaborators of Yann Demarigny. A scholar is included among the top collaborators of Yann Demarigny 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 Yann Demarigny. Yann Demarigny is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 7 | |
| 2 | 1 | |
| 3 | 5 | |
| 4 | 2 | |
| 5 | 6 | |
| 6 | 6 | |
| 7 | 3 | |
| 8 | 8 | |
| 9 | 5 | |
| 10 | 27 | |
| 11 | 19 | |
| 12 | 6 | |
| 13 | 45 | |
| 14 | 6 | |
| 15 | 11 | |
| 16 | Microbiological diversity in natural whey starters used to make traditional Rocamadour goat cheese and possible relationships with its bitterness [France] | 13 |
| 17 | 12 | |
| 18 | 59 | |
| 19 | 70 | |
| 20 | 12 |
About Yann Demarigny
Yann Demarigny is a scholar working on Food Science, Nutrition and Dietetics and Agronomy and Crop Science, having authored 26 papers that have together received 422 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (22 papers), Food composition and properties (6 papers) and Protein Hydrolysis and Bioactive Peptides (5 papers). The work is most often cited by research in Food Science (358 citations), Nutrition and Dietetics (146 citations) and Animal Science and Zoology (90 citations). Yann Demarigny has collaborated with scholars based in France, Iran and Algeria. Frequent co-authors include Éric Beuvier, Pascal Degraeve, André Dasen, Gabriel Duboz, Sylvie Pochet, R. Grappin, S Buchin, Marion Dalmasso, Didier Hennequin and Daniel Barillier. Their work appears in journals such as Journal of Food Engineering, Food Control and Food Microbiology.
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.