Armando Quintero‐Ramos

2.4k total citations
101 papers, 1.8k citations indexed

About

Armando Quintero‐Ramos is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Armando Quintero‐Ramos has authored 101 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 60 papers in Food Science, 48 papers in Nutrition and Dietetics and 29 papers in Plant Science. Recurrent topics in Armando Quintero‐Ramos's work include Food composition and properties (35 papers), Microbial Metabolites in Food Biotechnology (23 papers) and Phytochemicals and Antioxidant Activities (20 papers). Armando Quintero‐Ramos is often cited by papers focused on Food composition and properties (35 papers), Microbial Metabolites in Food Biotechnology (23 papers) and Phytochemicals and Antioxidant Activities (20 papers). Armando Quintero‐Ramos collaborates with scholars based in Mexico, United States and Spain. Armando Quintero‐Ramos's co-authors include A. ANZALDÚA‐MORALES, Carmen O. Meléndez‐Pizarro, Martha Graciela Ruíz‐Gutiérrez, J. A. Barnard, René Renato Balandrán‐Quintana, José de Jesús Zazueta‐Morales, Randy W. Worobo, John J. Churey, Alejandro Camacho-Dávila and John Barnard and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Food Chemistry.

In The Last Decade

Armando Quintero‐Ramos

97 papers receiving 1.7k citations

Peers

Armando Quintero‐Ramos

BIOCH

BIOTE

Teresa De Pilli Italy

Noelia Betoret Spain

Bruno Zanoni Italy

Luís Puente Chile

Maria Lúcia Masson Brazil

Salih Karasu Türkiye

Mehran Aalami Iran

Damir Ježek Croatia

Denglin Luo China

Luz Araceli Ochoa‐Martínez Mexico

Teresa De Pilli Italy

Armando Quintero‐Ramos

812 ×0.8

611 ×0.9

389 ×0.8

182 ×0.6

BIOCH

143 ×0.5

BIOTE

Citations per year, relative to Armando Quintero‐Ramos Armando Quintero‐Ramos (= 1×) peers Teresa De Pilli

Countries citing papers authored by Armando Quintero‐Ramos

Since Specialization

Citations

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

Fields of papers citing papers by Armando Quintero‐Ramos

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Armando Quintero‐Ramos. 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 Armando Quintero‐Ramos. The network helps show where Armando Quintero‐Ramos may publish in the future.

Co-authorship network of co-authors of Armando Quintero‐Ramos

This figure shows the co-authorship network connecting the top 25 collaborators of Armando Quintero‐Ramos. A scholar is included among the top collaborators of Armando Quintero‐Ramos 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 Armando Quintero‐Ramos. Armando Quintero‐Ramos 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

Amaya‐Guerra, Carlos A., et al.. (2025). Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation. Foods. 14(4). 624–624.

Meléndez‐Pizarro, Carmen O., et al.. (2025). Encapsulation of anthocyanins from purple corn cob via antisolvent precipitation: Effect of pH and zein/gum arabic ratio on the antioxidant activity, particle size and thermal stability. Food Hydrocolloids for Health. 7. 100197–100197. 1 indexed citations

Quintero‐Ramos, Armando, et al.. (2024). Innovation in cacti extraction: Evaluating green methods for bioactive compounds. Food Research International. 196. 115046–115046. 4 indexed citations

Salmerón, Iván, et al.. (2024). Effect of the addition of an inorganic carbon source on the degradation of sotol vinasse by Rhodopseudomonas telluris. Journal of Environmental Management. 355. 120350–120350. 1 indexed citations

Ramos-Sánchez, Víctor H., Néstor Gutiérrez‐Méndez, Julio C. Sacramento‐Rivero, et al.. (2023). Potential use of Sotol bagasse (Dasylirion spp.) as a new biomass source for liquid biofuels production: Comprehensive characterization and ABE fermentation. Renewable Energy. 212. 632–643. 14 indexed citations

Quintero‐Ramos, Armando, et al.. (2023). Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper. Food Control. 157. 110156–110156. 2 indexed citations

Meléndez‐Pizarro, Carmen O., et al.. (2023). Effect of using alternative flours on the development and characteristics of a third-generation snacks. SHILAP Revista de lepidopterología. 4. 100571–100571. 4 indexed citations

Lardizábal‐Gutiérrez, Daniel, José de Jesús Zazueta‐Morales, Carmen O. Meléndez‐Pizarro, et al.. (2021). Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization. Antioxidants. 10(9). 1368–1368. 9 indexed citations

Minjares-Fuentes, Rafael, et al.. (2019). Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity. Food and Bioprocess Technology. 12(3). 499–511. 45 indexed citations

10.

Quintero‐Ramos, Armando, et al.. (2019). Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying. Foods. 8(7). 268–268. 22 indexed citations

11.

Amaya‐Guerra, Carlos A., et al.. (2019). Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid. Starch - Stärke. 72(3-4). 14 indexed citations

12.

Zazueta‐Morales, José de Jesús, et al.. (2019). Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace. CyTA - Journal of Food. 17(1). 240–250. 17 indexed citations

13.

Alarcón-Rojo, Alma D., et al.. (2018). Improving Cull Cow Meat Quality Using Vacuum Impregnation. Foods. 7(5). 74–74. 10 indexed citations

14.

Ulloa, José Armando, et al.. (2017). MODELLING OF HYDRATION OF BEAN (PHASEOLUS VULGARIS): EFFECT OF THE LOW-FREQUENCY ULTRASOUND. Italian Journal of Food Science. 29(2). 288–301. 12 indexed citations

15.

Ruíz‐Gutiérrez, Martha Graciela, Carlos A. Amaya‐Guerra, Armando Quintero‐Ramos, Esther Pérez‐Carrillo, & Carmen O. Meléndez‐Pizarro. (2017). Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal. Journal of Food Quality. 2017. 1–12. 11 indexed citations

16.

Ramírez‐Wong, Benjamin, Patricia Isabel Torres‐Chávez, Luís A. Bello‐Pérez, et al.. (2016). Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. Starch - Stärke. 68(11-12). 1103–1110. 28 indexed citations

17.

Quintero‐Ramos, Armando, et al.. (2015). Nixtamalization assisted with ultrasound: effect on mass transfer and physicochemical properties of nixtamal, masa and tortilla. Revista Mexicana de Ingeniería Química. 14(2). 265–279. 8 indexed citations

18.

Mascheroni, Rodolfo H., et al.. (2015). Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines. International Journal of Food Engineering. 11(4). 533–545. 5 indexed citations

19.

Hernández-Ochoa, León, et al.. (2011). Estudio de la actividad antibacteriana de películas elaboradas con quitosano a diferentes pesos moleculares incorporando aceites esenciales y extractos de especias como agentes antimicrobianos. Revista Mexicana de Ingeniería Química. 10(3). 455–463. 11 indexed citations

20.

Quintero‐Ramos, Armando, et al.. (2009). Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine. SHILAP Revista de lepidopterología. 4 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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