Alejandra Medrano

1.0k total citations
33 papers, 795 citations indexed

About

Alejandra Medrano is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Alejandra Medrano has authored 33 papers receiving a total of 795 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 13 papers in Nutrition and Dietetics and 12 papers in Molecular Biology. Recurrent topics in Alejandra Medrano's work include Phytochemicals and Antioxidant Activities (12 papers), Proteins in Food Systems (9 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Alejandra Medrano is often cited by papers focused on Phytochemicals and Antioxidant Activities (12 papers), Proteins in Food Systems (9 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Alejandra Medrano collaborates with scholars based in Uruguay, Argentina and Spain. Alejandra Medrano's co-authors include Luis Alberto Panizzolo, Jorge R. Wagner, M. Dolores del Castillo, Marı́a Cristina Añón, Patrick Moyna, Jaime Uribarri, Rosana Filip, Katarzyna Wróbel, María Pía de la Maza and Kazimierz Wróbel and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Colloid and Interface Science.

In The Last Decade

Alejandra Medrano

29 papers receiving 782 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Alejandra Medrano Uruguay 12 326 224 129 126 124 33 795
Ming Huang China 20 252 0.8× 234 1.0× 60 0.5× 323 2.6× 106 0.9× 45 843
Iftikhar Ali Khan China 21 272 0.8× 187 0.8× 33 0.3× 323 2.6× 140 1.1× 46 990
Lezhen Dong China 14 273 0.8× 73 0.3× 54 0.4× 221 1.8× 81 0.7× 16 725
Zufang Wu China 11 210 0.6× 79 0.4× 70 0.5× 206 1.6× 108 0.9× 13 611
Léopold Tchiakpe France 7 177 0.5× 163 0.7× 68 0.5× 192 1.5× 89 0.7× 9 560
Jessy Van Wyk South Africa 13 259 0.8× 118 0.5× 30 0.2× 184 1.5× 166 1.3× 33 689
Lianliang Liu China 17 311 1.0× 58 0.3× 35 0.3× 235 1.9× 77 0.6× 31 754
P Rajasekar India 18 70 0.2× 107 0.5× 270 2.1× 170 1.3× 49 0.4× 34 844
Céline Jouquand France 11 299 0.9× 104 0.5× 52 0.4× 79 0.6× 68 0.5× 17 653

Countries citing papers authored by Alejandra Medrano

Since Specialization
Citations

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

Fields of papers citing papers by Alejandra Medrano

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Alejandra Medrano

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

All Works

20 of 20 papers shown
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Vázquez, Daniel, et al.. (2025). Exploring the Potential of Lupin ( Lupinus angustifolius ) Flour‐Based Ingredients in Developing High Moisture Meat Analogues. Journal of Food Science. 90(7). e70407–e70407.
3.
Abraham, Analía G., et al.. (2024). Storage stability of model infant formula powders produced under varying wet-mix processing conditions. International Dairy Journal. 155. 105968–105968. 2 indexed citations
4.
Medrano, Alejandra, et al.. (2023). Potential of Onion Byproducts as a Sustainable Source of Dietary Fiber and Antioxidant Compounds for Its Application as a Functional Ingredient. SHILAP Revista de lepidopterología. 67–67. 3 indexed citations
5.
Boido, Eduardo, Adriana Gámbaro, Silvana Alborés, et al.. (2023). Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation. Frontiers in Nutrition. 10. 1241105–1241105. 7 indexed citations
6.
Nardo, Agustina E., et al.. (2022). Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion. SHILAP Revista de lepidopterología. 63–63.
7.
Boido, Eduardo, et al.. (2022). Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener. SHILAP Revista de lepidopterología. 50–50. 2 indexed citations
8.
López-Pedemonte, Tomás, et al.. (2022). Encapsulated bioactive compounds from a winemaking byproduct for its application as functional ingredient in yogurt. SHILAP Revista de lepidopterología. 25(NE2). 5 indexed citations
9.
Dellacassa, Eduardo, Tiziana Nardin, Roberto Larcher, et al.. (2021). In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules. 26(12). 3480–3480. 23 indexed citations
10.
Medrano, Alejandra, et al.. (2021). Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation. SHILAP Revista de lepidopterología. 100–100. 7 indexed citations
11.
Castillo, M. Dolores del, Amaia Iriondo‐DeHond, Maite Iriondo-DeHond, et al.. (2020). Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?. Nutrition Research Reviews. 34(1). 48–63. 23 indexed citations
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Medrano, Alejandra, et al.. (2018). Effect of Acid Modification of Soy Glycinin on Its Interfacial and Emulsifying Properties. Journal of the American Oil Chemists Society. 95(3). 313–323. 12 indexed citations
15.
Uribarri, Jaime, M. Dolores del Castillo, María Pía de la Maza, et al.. (2015). Dietary Advanced Glycation End Products and Their Role in Health and Disease. Advances in Nutrition. 6(4). 461–473. 282 indexed citations
16.
Medrano, Alejandra, et al.. (2012). Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins. Food Science and Technology International. 18(2). 187–193. 20 indexed citations
17.
Medrano, Alejandra, et al.. (2011). Influencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz. SHILAP Revista de lepidopterología. 6. 2 indexed citations
18.
Medrano, Alejandra & M. Dolores del Castillo. (2011). Obtención de péptidos antioxidantes de glicinina de soja. SHILAP Revista de lepidopterología. 6. 2 indexed citations
19.
Medrano, Alejandra, et al.. (2011). Desestabilización de emulsiones aceite-agua preparadas con proteínas de soja. SHILAP Revista de lepidopterología. 6. 1 indexed citations
20.
Medrano, Alejandra, et al.. (2011). The effect of glycation on oil–water emulsion properties of β-lactoglobulin. LWT. 45(2). 253–260. 15 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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