Beatriz Llavata
Impact in
- Food Science top 5%
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Biotechnology top 10%
- Microbial Inactivation Methods
Papers in
- Food Science 11
- Food Drying and Modeling 7
- Microencapsulation and Drying Processes 4
- Fermentation and Sensory Analysis 2
- Seed and Plant Biochemistry 1
- Food Quality and Safety Studies 1
-
- Microbial Inactivation Methods 7
- Co-authors
- Juan A. Cárcel (9 shared papers)Susana Simal (4 shared papers)J.V. García‐Pérez (2 shared papers)Laura G. Gómez‐Mascaraque (1 shared paper)Marta Martínez‐Sanz (1 shared paper)María José Fabra (1 shared paper)Amparo López‐Rubio (1 shared paper)M. E. Martín-Esparza (1 shared paper)
In The Last Decade
Beatriz Llavata
12 papers receiving 325 citations
Peers
Comparison fields: 5 of 54
- Food Science 225
- Biotechnology 89
- Biochemistry 44
- Nutrition and Dietetics 68
- Physiology 16
Countries citing papers authored by Beatriz Llavata
This map shows the geographic impact of Beatriz Llavata'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 Beatriz Llavata with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Beatriz Llavata more than expected).
Fields of papers citing papers by Beatriz Llavata
This network shows the impact of papers produced by Beatriz Llavata. 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 Beatriz Llavata. The network helps show where Beatriz Llavata may publish in the future.
Co-authors
The 19 scholars most cited alongside Beatriz Llavata, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2019 | 118 | |
| 2 | 2018 | 47 | |
| 3 | 2021 | 31 | |
| 4 | 2022 | 25 | |
| 5 | 2019 | 24 | |
| 6 | 2023 | 19 | |
| 7 | 2024 | 18 | |
| 8 | 2021 | 15 | |
| 9 | 2024 | 11 | |
| 10 | 2024 | 8 | |
| 11 | 2024 | 7 | |
| 12 | 2025 | 7 |
About Beatriz Llavata
Beatriz Llavata is a scholar working on Food Science, Biotechnology, Mechanics of Materials, Biochemistry and Aquatic Science, having authored 12 papers that have together received 330 indexed citations. Recurring topics across this work include Food Drying and Modeling (7 papers), Microbial Inactivation Methods (7 papers), Microencapsulation and Drying Processes (4 papers), Freezing and Crystallization Processes (3 papers), Phytochemicals and Antioxidant Activities (3 papers), Fermentation and Sensory Analysis (2 papers), Seed and Plant Biochemistry (1 paper) and Food Quality and Safety Studies (1 paper). The work is most often cited by research in Food Science (225 citations), Biotechnology (89 citations), Biochemistry (44 citations), Nutrition and Dietetics (68 citations) and Physiology (16 citations). Beatriz Llavata has collaborated with scholars based in Spain, Ireland and Brazil. Frequent co-authors include Juan A. Cárcel, Susana Simal, J.V. García‐Pérez, Laura G. Gómez‐Mascaraque, Marta Martínez‐Sanz, María José Fabra, Amparo López‐Rubio, M. E. Martín-Esparza, Ana Albors and G. Clemente. Their work appears in journals such as Foods, Journal of Colloid and Interface Science, Food and Bioprocess Technology, Drying Technology and Food Chemistry X.
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.