Antonio J. Vela

488 total citations
15 papers, 334 citations indexed

About

Antonio J. Vela is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Antonio J. Vela has authored 15 papers receiving a total of 334 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Nutrition and Dietetics, 14 papers in Food Science and 3 papers in Plant Science. Recurrent topics in Antonio J. Vela's work include Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Polysaccharides Composition and Applications (7 papers). Antonio J. Vela is often cited by papers focused on Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Polysaccharides Composition and Applications (7 papers). Antonio J. Vela collaborates with scholars based in Spain, United States and Japan. Antonio J. Vela's co-authors include Felicidad Ronda, Marina Villanueva, Ángela García Solaesa, Pedro A. Caballero, Grazielle Náthia-Neves, Cheng Li, Sandra Pérez‐Quirce, Oguz Kaan Ozturk, Beatriz Blanco and Nilupa S. Gunaratna and has published in prestigious journals such as Food Hydrocolloids, International Journal of Biological Macromolecules and LWT.

In The Last Decade

Antonio J. Vela

13 papers receiving 315 citations

Peers

Antonio J. Vela

PHYSI

BIOMA

Xueming Xu China

Rangarajan Jagan Mohan India

Sandra Pérez‐Quirce Spain

Ludmilla de Carvalho Oliveira Brazil

Binle Zhang China

Licheng Gao China

Mengzi Nie China

Morteza Jafari Iran

M. S. Meera India

Savita Rani India

Xueming Xu China

Antonio J. Vela

284 ×1.0

221 ×0.9

93 ×1.9

8 ×0.3

PHYSI

15 ×0.8

BIOMA

Citations per year, relative to Antonio J. Vela Antonio J. Vela (= 1×) peers Xueming Xu

Countries citing papers authored by Antonio J. Vela

Since Specialization

Citations

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

Fields of papers citing papers by Antonio J. Vela

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Antonio J. Vela. 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 Antonio J. Vela. The network helps show where Antonio J. Vela may publish in the future.

Co-authorship network of co-authors of Antonio J. Vela

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

All Works

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15 of 15 papers shown

Vela, Antonio J., Osvaldo H. Campanella, Martin R. Okos, et al.. (2025). Extruded instant millet thick porridge (tuwo) flour and market testing in Niger. Applied Food Research. 5(1). 100968–100968.

Vela, Antonio J., et al.. (2025). Effects of cyclic nigerosylnigerose, sucrose, and maltotetraose on wheat starch gelatinization, pasting, gel properties, and α-amylase sensitivity. Food Hydrocolloids. 172. 112144–112144.

Náthia-Neves, Grazielle, et al.. (2024). Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods. 13(4). 531–531. 6 indexed citations

Vela, Antonio J., Marina Villanueva, & Felicidad Ronda. (2024). Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains. Foods. 13(15). 2325–2325. 25 indexed citations

Vela, Antonio J., et al.. (2023). Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods. 12(12). 2281–2281. 27 indexed citations

Vela, Antonio J., et al.. (2023). Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties. Current Research in Food Science. 6. 100456–100456. 11 indexed citations

Vela, Antonio J., Marina Villanueva, Grazielle Náthia-Neves, & Felicidad Ronda. (2023). Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods. 12(3). 484–484. 9 indexed citations

Vela, Antonio J., et al.. (2023). Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties. LWT. 174. 114463–114463. 15 indexed citations

Vela, Antonio J., Marina Villanueva, & Felicidad Ronda. (2023). Physical modification caused by acoustic cavitation improves rice flour bread-making performance. LWT. 183. 114950–114950. 17 indexed citations

10.

Solaesa, Ángela García, Marina Villanueva, Antonio J. Vela, & Felicidad Ronda. (2022). Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments. International Journal of Biological Macromolecules. 222(Pt B). 1768–1777. 32 indexed citations

11.

Vela, Antonio J., et al.. (2022). Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications. Foods. 11(2). 183–183. 12 indexed citations

12.

Vela, Antonio J., Marina Villanueva, & Felicidad Ronda. (2021). Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour. Food Hydrocolloids. 120. 106933–106933. 41 indexed citations

13.

Solaesa, Ángela García, Marina Villanueva, Antonio J. Vela, & Felicidad Ronda. (2020). Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions. Food Hydrocolloids. 105. 105770–105770. 44 indexed citations

14.

Vela, Antonio J., Marina Villanueva, Ángela García Solaesa, & Felicidad Ronda. (2020). Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features. Food Hydrocolloids. 113. 106480–106480. 86 indexed citations

15.

Pérez‐Quirce, Sandra, Pedro A. Caballero, Antonio J. Vela, Marina Villanueva, & Felicidad Ronda. (2018). Impact of yeast and fungi (1 → 3)(1 → 6)-β-glucan concentrates on viscoelastic behavior and bread making performance of gluten-free rice-based doughs. Food Hydrocolloids. 79. 382–390. 9 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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