A. Argaíz

764 total citations
18 papers, 626 citations indexed

About

A. Argaíz is a scholar working on Plant Science, Food Science and Biotechnology. According to data from OpenAlex, A. Argaíz has authored 18 papers receiving a total of 626 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Plant Science, 7 papers in Food Science and 6 papers in Biotechnology. Recurrent topics in A. Argaíz's work include Biochemical and biochemical processes (5 papers), Postharvest Quality and Shelf Life Management (5 papers) and Food Drying and Modeling (4 papers). A. Argaíz is often cited by papers focused on Biochemical and biochemical processes (5 papers), Postharvest Quality and Shelf Life Management (5 papers) and Food Drying and Modeling (4 papers). A. Argaíz collaborates with scholars based in Mexico, Argentina and Venezuela. A. Argaíz's co-authors include Aurelio López‐Malo, Enrique Palou, Stella M. Alzamora, M. S. Tapia and C.I. Beristain and has published in prestigious journals such as Food Research International, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

A. Argaíz

18 papers receiving 574 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
A. Argaíz Mexico	12	469	230	181	90	76	18	626
Elżbieta Radziejewska‐Kubzdela Poland	12	343 0.7×	207 0.9×	111 0.6×	203 2.3×	85 1.1×	53	627
Ricardo Simpson Chile	12	302 0.6×	170 0.7×	113 0.6×	137 1.5×	63 0.8×	22	580
S.K. El-Samahy Egypt	13	455 1.0×	233 1.0×	77 0.4×	125 1.4×	131 1.7×	25	614
Pablo García‐Pascual Spain	8	454 1.0×	269 1.2×	70 0.4×	69 0.8×	124 1.6×	8	667
W. Płocharski Poland	15	329 0.7×	402 1.7×	79 0.4×	250 2.8×	112 1.5×	60	728
Gary A. Coates United States	9	267 0.6×	218 0.9×	188 1.0×	305 3.4×	112 1.5×	11	663
M.H Lau United States	7	316 0.7×	135 0.6×	102 0.6×	58 0.6×	81 1.1×	7	475
Róża Biegańska‐Marecik Poland	12	278 0.6×	158 0.7×	98 0.5×	142 1.6×	68 0.9×	35	512
G. Bertolo Italy	16	609 1.3×	351 1.5×	117 0.6×	233 2.6×	133 1.8×	34	960
Mustafa Fatih Ertugay Türkiye	14	456 1.0×	154 0.7×	227 1.3×	84 0.9×	126 1.7×	32	670

Countries citing papers authored by A. Argaíz

Since Specialization

Citations

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

Fields of papers citing papers by A. Argaíz

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of A. Argaíz

This figure shows the co-authorship network connecting the top 25 collaborators of A. Argaíz. A scholar is included among the top collaborators of A. Argaíz 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 A. Argaíz. A. Argaíz is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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18 of 18 papers shown

Argaíz, A., et al.. (2005). Synergistic Inhibitory Effect of Citral with Selected Phenolics against Zygosaccharomyces bailii. Journal of Food Protection. 68(3). 602–606. 32 indexed citations

Argaíz, A., et al.. (2005). Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R‐index. Journal of Food Science. 70(2). 10 indexed citations

López‐Malo, Aurelio, et al.. (1999). Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate. 5(1). 51–58. 6 indexed citations

Argaíz, A., et al.. (1999). Individual and Combined Effects of Vanillin and Potassium Sorbate on Penicillium digitatum, Penicillium glabrum, and Penicillium italicum Growth. Journal of Food Protection. 62(5). 540–542. 38 indexed citations

Argaíz, A., et al.. (1999). Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio. Food Science and Technology International. 5(1). 51–58. 25 indexed citations

López‐Malo, Aurelio, Stella M. Alzamora, & A. Argaíz. (1998). Vanillin and pH Synergistic Effects on Mold Growth. Journal of Food Science. 63(1). 143–146. 60 indexed citations

Palou, Enrique, Aurelio López‐Malo, & A. Argaíz. (1997). Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks. Journal of Food Engineering. 31(1). 85–93. 129 indexed citations

López‐Malo, Aurelio, et al.. (1997). Moisture Sorption Characteristics of Blanched and Osmotically Treated Apples and Papayas. Drying Technology. 15(3-4). 1173–1185. 9 indexed citations

López‐Malo, Aurelio, Stella M. Alzamora, & A. Argaíz. (1997). Effect of vanillin concentration, pH and incubation temperature onAspergillus flavus,Aspergillus niger,Aspergillus ochraceusandAspergillus parasiticusgrowth. Food Microbiology. 14(2). 117–124. 42 indexed citations

10.

Argaíz, A., et al.. (1995). Kinetics of first change on flavour, cooked flavour development and pectinesterase inactivation on mango and papaya nectars and purees. 35(1). 92–100. 9 indexed citations

11.

López‐Malo, Aurelio, Stella M. Alzamora, & A. Argaíz. (1995). Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems. Food Microbiology. 12. 213–219. 62 indexed citations

12.

Argaíz, A.. (1994). Thermal inactivation kinetics of pectinesterase in acidified papaya nectar and purees. 34(3). 301–309. 2 indexed citations

13.

López‐Malo, Aurelio, et al.. (1994). Shelf-stable high moisture papaya minimally processed by combined methods. Food Research International. 27(6). 545–553. 35 indexed citations

14.

Palou, Enrique, et al.. (1994). THE USE OF PELEG'S EQUATION TO MODEL OSMOTIC CONCENTRATION OF PAPAYA. Drying Technology. 12(4). 965–978. 71 indexed citations

15.

Argaíz, A., et al.. (1994). OSMOTIC DEHYDRATION OP PAPAYA WITH CORN SYRDP SOLIDS. Drying Technology. 12(7). 1709–1725. 18 indexed citations

16.

Alzamora, Stella M., et al.. (1993). Application of combined methods technology in minimally processed fruits. Food Research International. 26(2). 125–130. 57 indexed citations

17.

Palou, Enrique, et al.. (1993). Osmotic dehydration of papaya: effect of syrup concentration.. 33(6). 621–630. 20 indexed citations

18.

Beristain, C.I., et al.. (1988). Enzymatic Hydrolysis of Whole Bovine Blood and Its Relationship to Some Colligative Properties. Journal of Food Science. 53(1). 272–273. 1 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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