Fabienne Remize
Impact in
- Food Science top 0.1%
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Biochemistry top 1%
- Phytochemicals and Antioxidant Activities
Papers in
- Food Science 56
- Fermentation and Sensory Analysis 21
- Probiotics and Fermented Foods 17
- Co-authors
- Sylvie Dequin (10 shared papers)Patrick Poucheret (1 shared paper)Axelle Septembre‐Malaterre (1 shared paper)Cyrielle Garcia (20 shared papers)Amandine Fessard (7 shared papers)Francisco Jose Barba (12 shared papers)Hervé Alexandre (10 shared papers)Dharini Sivakumar (16 shared papers)
- Journals
- International Journal of Food Microbiology (7 papers)Foods (6 papers)Fermentation (5 papers)Journal of Applied Microbiology (5 papers)LWT (4 papers)
- Partner nations
- FranceRéunionSouth Africa
In The Last Decade
Fabienne Remize
91 papers receiving 4.4k citations
Fabienne Remize's Hit Papers
Peers
Comparison fields: 5 of 133
- Food Science 2.6k
- Biochemistry 520
- Biotechnology 579
- Tourism, Leisure and Hospitality Management 104
- Nutrition and Dietetics 779
Countries citing papers authored by Fabienne Remize
This map shows the geographic impact of Fabienne Remize'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 Fabienne Remize with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fabienne Remize more than expected).
Fields of papers citing papers by Fabienne Remize
This network shows the impact of papers produced by Fabienne Remize. 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 Fabienne Remize. The network helps show where Fabienne Remize may publish in the future.
Co-authors
The 25 scholars most cited alongside Fabienne Remize, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 93 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation Hit paper breakdown → | 2017 | 498 |
| 2 | 1999 | 240 | |
| 3 | 2004 | 199 | |
| 4 | 1997 | 197 | |
| 5 | 2000 | 164 | |
| 6 | 2001 | 159 | |
| 7 | 2020 | 136 | |
| 8 | 2017 | 131 | |
| 9 | 2019 | 126 | |
| 10 | 2001 | 125 | |
| 11 | 2012 | 119 | |
| 12 | 2020 | 109 | |
| 13 | 2006 | 101 | |
| 14 | 2021 | 93 | |
| 15 | 2019 | 88 | |
| 16 | 2013 | 85 | |
| 17 | 2020 | 83 | |
| 18 | 2000 | 81 | |
| 19 | 2019 | 78 | |
| 20 | 2017 | 75 |
About Fabienne Remize
Fabienne Remize is a scholar working on Food Science, Biotechnology, Nutrition and Dietetics, Biochemistry and Plant Science, having authored 93 papers that have together received 4.6k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (21 papers), Probiotics and Fermented Foods (17 papers), Microbial Metabolites in Food Biotechnology (16 papers), Fungal and yeast genetics research (12 papers), Microbial Metabolic Engineering and Bioproduction (11 papers), Phytochemicals and Antioxidant Activities (10 papers), Postharvest Quality and Shelf Life Management (9 papers) and Protein Hydrolysis and Bioactive Peptides (8 papers). The work is most often cited by research in Food Science (2.6k citations), Biochemistry (520 citations), Biotechnology (579 citations), Tourism, Leisure and Hospitality Management (104 citations) and Nutrition and Dietetics (779 citations). Fabienne Remize has collaborated with scholars based in France, Réunion and South Africa. Frequent co-authors include Sylvie Dequin, Patrick Poucheret, Axelle Septembre‐Malaterre, Cyrielle Garcia, Amandine Fessard, Francisco Jose Barba, Hervé Alexandre, Dharini Sivakumar, Pierre Barré and Jean-Marie Sablayrolles. Their work appears in journals such as International Journal of Food Microbiology, Foods, Fermentation, Journal of Applied Microbiology and LWT.
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.