Soline Caillé
Impact in
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- Wine Industry and Tourism
- Food Science top 2%
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
Papers in
- Food Science 26
- Fermentation and Sensory Analysis 26
- Sensory Analysis and Statistical Methods 5
-
- Wine Industry and Tourism 6
- Co-authors
- Véronique Cheynier (9 shared papers)Alain Samson (18 shared papers)Yves Cadot (3 shared papers)Gérard Barbeau (3 shared papers)Jérémie Wirth (2 shared papers)Jean‐Baptiste Diéval (2 shared papers)Stéphane Vidal (1 shared paper)Jean‐Claude Boulet (2 shared papers)
- Journals
- OENO One (5 papers)Food Chemistry (3 papers)Analytica Chimica Acta (3 papers)Foods (2 papers)Food Quality and Preference (2 papers)
- Partner nations
- FranceUnited States
In The Last Decade
Soline Caillé
27 papers receiving 537 citations
Peers
Comparison fields: 5 of 47
- Tourism, Leisure and Hospitality Management 113
- Food Science 486
- Biochemistry 154
- Plant Science 360
- Sensory Systems 34
Countries citing papers authored by Soline Caillé
This map shows the geographic impact of Soline Caillé'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 Soline Caillé with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soline Caillé more than expected).
Fields of papers citing papers by Soline Caillé
This network shows the impact of papers produced by Soline Caillé. 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 Soline Caillé. The network helps show where Soline Caillé may publish in the future.
Co-authors
The 25 scholars most cited alongside Soline Caillé, 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 33 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2015 | 78 | |
| 2 | 2009 | 73 | |
| 3 | 2009 | 72 | |
| 4 | 2011 | 66 | |
| 5 | 2011 | 64 | |
| 6 | 2012 | 64 | |
| 7 | 2012 | 39 | |
| 8 | 2020 | 19 | |
| 9 | 2022 | 13 | |
| 10 | 2016 | 11 | |
| 11 | 2021 | 11 | |
| 12 | 2021 | 8 | |
| 13 | 2017 | 7 | |
| 14 | 2013 | 4 | |
| 15 | 2017 | 4 | |
| 16 | De la vigne au vin : des créations variétales adaptées au changement climatique et résistant aux maladies cryptogamiques Partie 1/2 : La résistance variétale | 2017 | 4 |
| 17 | Le décanteur centrifuge Alfa-Laval : apport d'un nouvel outil pour le prétraitement de la vendange thermotraitée avant fermentation | 2011 | 3 |
| 18 | Apport de levures inactivées riches en glutathion en cours de fermentation alcoolique : un nouvel outil pour la protection des vins blancs et rosés contre l’oxydation | 2012 | 3 |
| 19 | Reduction of wine alcohol content: a comparative study of different technologies. | 2010 | 3 |
| 20 | 2024 | 2 |
About Soline Caillé
Soline Caillé is a scholar working on Food Science, Tourism, Leisure and Hospitality Management, Plant Science, Sensory Systems and Nutrition and Dietetics, having authored 33 papers that have together received 560 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (19 papers), Wine Industry and Tourism (6 papers), Olfactory and Sensory Function Studies (5 papers), Sensory Analysis and Statistical Methods (5 papers), Biochemical Analysis and Sensing Techniques (3 papers), Meat and Animal Product Quality (2 papers) and Chemical and Physical Properties in Aqueous Solutions (1 paper). The work is most often cited by research in Tourism, Leisure and Hospitality Management (113 citations), Food Science (486 citations), Biochemistry (154 citations), Plant Science (360 citations) and Sensory Systems (34 citations). Soline Caillé has collaborated with scholars based in France and United States. Frequent co-authors include Véronique Cheynier, Alain Samson, Yves Cadot, Gérard Barbeau, Jérémie Wirth, Jean‐Baptiste Diéval, Stéphane Vidal, Jean‐Claude Boulet, Evelyne Aguera and Jean‐Marc Souquet. Their work appears in journals such as OENO One, Food Chemistry, Analytica Chimica Acta, Foods and Food Quality and Preference.
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.