Amparo Chiralt
About
In The Last Decade
Amparo Chiralt
318 papers receiving 21.6k citations
Hit Papers
Peers
Comparison fields: 5 of 157
- Biomaterials 13.8k
- Food Science 9.8k
- Plant Science 6.3k
- Nutrition and Dietetics 2.0k
- Polymers and Plastics 2.0k
Countries citing papers authored by Amparo Chiralt
This map shows the geographic impact of Amparo Chiralt'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 Amparo Chiralt with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Amparo Chiralt more than expected).
Fields of papers citing papers by Amparo Chiralt
This network shows the impact of papers produced by Amparo Chiralt. 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 Amparo Chiralt. The network helps show where Amparo Chiralt may publish in the future.
Co-authorship network of co-authors of Amparo Chiralt
This figure shows the co-authorship network connecting the top 25 collaborators of Amparo Chiralt. A scholar is included among the top collaborators of Amparo Chiralt 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 Amparo Chiralt. Amparo Chiralt is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 1 | |
| 3 | 1 | |
| 4 | 3 | |
| 5 | 3 | |
| 6 | 5 | |
| 7 | 12 | |
| 8 | 10 | |
| 9 | 6 | |
| 10 | 6 | |
| 11 | 57 | |
| 12 | 65 | |
| 13 | 255 | |
| 14 | 180 | |
| 15 | 85 | |
| 16 | 98 | |
| 17 | Collapse and color changes in grapefruit juice powder in response to moisture sorption. | 1 |
| 18 | 15 | |
| 19 | Equilibrium in cellular food osmotic solution systems as related to structure. | 80 |
| 20 | Scanning Electron Microscopy Studies of a Typical Spanish Confectionery Product: "Xixona Turron" | 7 |
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.