Yves Vayssier
- Food Science top 5%
- Molecular Biology
- Nutrition and Dietetics top 5%
- Biomedical Engineering
- Animal Science and Zoology top 10%
- Co-authors
- Alain PareilleuxJean‐Marc BelinValérie GabrielCatherine Fontagné‐FaucherHervé RobertMaurice BensoussanG. GomaVincent Gerbaux
- Topics
- Microbial Metabolites in Food Biotechnology (4 papers)Probiotics and Fermented Foods (4 papers)Fermentation and Sensory Analysis (3 papers)
- Journals
- Applied Microbiology and BiotechnologyJournal of Dairy ScienceBiotechnology and Bioengineering
- Partner nations
- France
In The Last Decade
Yves Vayssier
9 papers receiving 427 citations
Peers
Comparison fields: 5 of 64
- Food Science 307
- Molecular Biology 204
- Nutrition and Dietetics 177
- Biomedical Engineering 75
- Animal Science and Zoology 66
Countries citing papers authored by Yves Vayssier
This map shows the geographic impact of Yves Vayssier'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 Yves Vayssier with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yves Vayssier more than expected).
Fields of papers citing papers by Yves Vayssier
This network shows the impact of papers produced by Yves Vayssier. 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 Yves Vayssier. The network helps show where Yves Vayssier may publish in the future.
Co-authorship network of co-authors of Yves Vayssier
This figure shows the co-authorship network connecting the top 25 collaborators of Yves Vayssier. A scholar is included among the top collaborators of Yves Vayssier 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 Yves Vayssier. Yves Vayssier is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 80 | |
| 2 | 78 | |
| 3 | Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine | 14 |
| 4 | 58 | |
| 5 | 20 | |
| 6 | 62 | |
| 7 | 49 | |
| 8 | 31 | |
| 9 | 63 |
About Yves Vayssier
Yves Vayssier is a scholar working on Biotechnology, Food Science and Nutrition and Dietetics, having authored 9 papers that have together received 455 indexed citations. Recurring topics across this work include Microbial Metabolites in Food Biotechnology (4 papers), Probiotics and Fermented Foods (4 papers) and Fermentation and Sensory Analysis (3 papers). The work is most often cited by research in Food Science (307 citations), Nutrition and Dietetics (177 citations) and Biotechnology (64 citations). Yves Vayssier has collaborated with scholars based in France. Frequent co-authors include Alain Pareilleux, Jean‐Marc Belin, Valérie Gabriel, Catherine Fontagné‐Faucher, Hervé Robert, Maurice Bensoussan, G. Goma and Vincent Gerbaux. Their work appears in journals such as Applied Microbiology and Biotechnology, Journal of Dairy Science and Biotechnology and Bioengineering.
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.