A. Calvelo

1.3k total citations
40 papers, 1.0k citations indexed

About

A. Calvelo is a scholar working on Food Science, Animal Science and Zoology and Mechanics of Materials. According to data from OpenAlex, A. Calvelo has authored 40 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 12 papers in Animal Science and Zoology and 11 papers in Mechanics of Materials. Recurrent topics in A. Calvelo's work include Food Drying and Modeling (12 papers), Meat and Animal Product Quality (12 papers) and Freezing and Crystallization Processes (11 papers). A. Calvelo is often cited by papers focused on Food Drying and Modeling (12 papers), Meat and Animal Product Quality (12 papers) and Freezing and Crystallization Processes (11 papers). A. Calvelo collaborates with scholars based in Argentina and Uruguay. A. Calvelo's co-authors include Marı́a Cristina Añón, Alicia Califano, Noemí Zaritzky, Rodolfo H. Mascheroni, A.E. Bevilacqua, Antonio De Michelis, Sergio A. Giner, Marı́a Cecilia Puppo, Cristina Ferrero and Analía V. Gómez and has published in prestigious journals such as Journal of Catalysis, Chemical Engineering Science and Journal of Food Engineering.

In The Last Decade

A. Calvelo

40 papers receiving 945 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
A. Calvelo Argentina	18	588	328	242	154	118	40	1.0k
V. E. Sweat United States	16	528 0.9×	208 0.6×	117 0.5×	157 1.0×	128 1.1×	27	831
K. R. Swartzel United States	20	530 0.9×	156 0.5×	115 0.5×	82 0.5×	112 0.9×	59	1.0k
Susana E. Zorrilla Argentina	20	724 1.2×	329 1.0×	162 0.7×	156 1.0×	74 0.6×	84	1.1k
Ana Lúcia Gabas Brazil	22	1.1k 1.8×	103 0.3×	202 0.8×	123 0.8×	290 2.5×	48	1.5k
Pawan S. Takhar United States	22	738 1.3×	137 0.4×	234 1.0×	255 1.7×	258 2.2×	60	1.3k
Michèle Marin France	21	614 1.0×	91 0.3×	183 0.8×	167 1.1×	242 2.1×	32	1.2k
Epameinondas Xanthakis Sweden	19	571 1.0×	371 1.1×	453 1.9×	122 0.8×	225 1.9×	31	1.4k
Ewa Jakubczyk Poland	20	799 1.4×	124 0.4×	241 1.0×	242 1.6×	202 1.7×	103	1.3k
G.B. AWUAH Canada	14	483 0.8×	148 0.5×	73 0.3×	61 0.4×	126 1.1×	22	897
M. K. Keogh Ireland	13	937 1.6×	152 0.5×	41 0.2×	314 2.0×	91 0.8×	25	1.2k

Countries citing papers authored by A. Calvelo

Since Specialization

Citations

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

Fields of papers citing papers by A. Calvelo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

All Works

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20 of 20 papers shown

Gómez, Analía V., Cristina Ferrero, A. Calvelo, Marı́a Cristina Añón, & Marı́a Cecilia Puppo. (2010). Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking. International Journal of Food Properties. 14(3). 583–598. 50 indexed citations

Puppo, Marı́a Cecilia, A. Calvelo, & M. C. Añón. (2005). Physicochemical and Rheological Characterization of Wheat Flour Dough. Cereal Chemistry. 82(2). 173–181. 25 indexed citations

Añón, Marı́a Cristina, et al.. (1988). Influence of phospholipids on the crystallization of waxes in sunflowerseed oil. Journal of the American Oil Chemists Society. 65(11). 1771–1773. 8 indexed citations

Giner, Sergio A. & A. Calvelo. (1987). Modelling of Wheat Drying in Fluidized Beds. Journal of Food Science. 52(5). 1358–1363. 55 indexed citations

Calvelo, A., et al.. (1985). Comparison between fixed and fluidized bed continuous pea freezers. International Journal of Refrigeration. 8(2). 109–115. 3 indexed citations

Añón, Marı́a Cristina, et al.. (1985). Effect of Thawing Rate on the Exudate Production of Frozen Beef. Journal of Food Science. 50(3). 697–700. 38 indexed citations

Calvelo, A., et al.. (1984). Modeling the Thermal Conductivity of Cooked Meat. Journal of Food Science. 49(1). 152–156. 48 indexed citations

Michelis, Antonio De & A. Calvelo. (1983). Freezing Time Predictions for Brick and Cylindrical‐Shaped Foods. Journal of Food Science. 48(3). 909–913. 47 indexed citations

Zaritzky, Noemí, Marı́a Cristina Añón, & A. Calvelo. (1982). Rate of freezing effect on the colour of frozen beef liver. Meat Science. 7(4). 299–312. 8 indexed citations

10.

Mascheroni, Rodolfo H. & A. Calvelo. (1982). A Simplified Model for Freezing Time Calculations in Foods. Journal of Food Science. 47(4). 1201–1207. 41 indexed citations

11.

Mascheroni, Rodolfo H., Marı́a Cristina Añón, & A. Calvelo. (1981). Basis for a method of characterization for quick frozen beef. Meat Science. 5(6). 457–472. 3 indexed citations

12.

Añón, Marı́a Cristina & A. Calvelo. (1980). Freezing rate effects on the drip loss of frozen beef. Meat Science. 4(1). 1–14. 112 indexed citations

13.

Califano, Alicia & A. Calvelo. (1980). Weight loss prediction during meat chilling. Meat Science. 5(1). 5–15. 6 indexed citations

14.

Mascheroni, Rodolfo H. & A. Calvelo. (1980). Relationship between heat transfer parameters and the characteristic damage variables for the freezing of beef. Meat Science. 4(4). 267–285. 22 indexed citations

15.

Bevilacqua, A.E., Noemí Zaritzky, & A. Calvelo. (1979). Histological measurements of ice in frozen beef. International Journal of Food Science & Technology. 14(3). 237–251. 110 indexed citations

16.

Menegalli, Florência Cecília & A. Calvelo. (1979). Dendritic growth of ice crystals during the freezing of beef. Meat Science. 3(3). 179–198. 11 indexed citations

17.

Mascheroni, Rodolfo H., Julio M. Ottino, & A. Calvelo. (1977). A model for the thermal conductivity of frozen meat. Meat Science. 1(4). 235–243. 15 indexed citations

18.

Cunningham, R E, et al.. (1972). Falsification of kinetic parameters in non-isothermal gas-solid catalytic reactions. Chemical Engineering Science. 27(7). 1459–1467. 3 indexed citations

19.

Calvelo, A.. (1971). Regarding some criticisms about recent papers on gas-solid reactions. Journal of Catalysis. 20(2). 264–265. 1 indexed citations

20.

Calvelo, A.. (1970). Criterion of applicability of the moving boundary model. Journal of Catalysis. 17(2). 143–150. 14 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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