Bernardo Prieto

854 total citations
32 papers, 690 citations indexed

About

Bernardo Prieto is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Bernardo Prieto has authored 32 papers receiving a total of 690 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 18 papers in Animal Science and Zoology and 14 papers in Molecular Biology. Recurrent topics in Bernardo Prieto's work include Probiotics and Fermented Foods (18 papers), Meat and Animal Product Quality (18 papers) and Protein Hydrolysis and Bioactive Peptides (13 papers). Bernardo Prieto is often cited by papers focused on Probiotics and Fermented Foods (18 papers), Meat and Animal Product Quality (18 papers) and Protein Hydrolysis and Bioactive Peptides (13 papers). Bernardo Prieto collaborates with scholars based in Spain, Portugal and Ireland. Bernardo Prieto's co-authors include Javier Carballo, Inmaculada Franco, J.M. Fresno, Ana Bernardo, Josefa González Prieto, M.E. Tornadijo, María C. García Fontán, Mercedes López, Ana C. Freitas and F. Xavier Malcata and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Meat Science.

In The Last Decade

Bernardo Prieto

31 papers receiving 634 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Bernardo Prieto Spain 17 497 399 311 102 81 32 690
Ekaterini Moschopoulou Greece 16 592 1.2× 249 0.6× 313 1.0× 134 1.3× 122 1.5× 32 743
María C. García Fontán Spain 15 397 0.8× 474 1.2× 297 1.0× 108 1.1× 69 0.9× 26 757
M. Biasutti Italy 13 418 0.8× 152 0.4× 296 1.0× 81 0.8× 102 1.3× 20 622
Lourdes Cabezas Spain 20 803 1.6× 369 0.9× 483 1.6× 183 1.8× 121 1.5× 32 960
Anna Polychroniadou Greece 16 664 1.3× 275 0.7× 487 1.6× 146 1.4× 55 0.7× 27 862
M.F. Scintu Italy 15 419 0.8× 224 0.6× 269 0.9× 106 1.0× 46 0.6× 25 643
María Cristina Perotti Argentina 19 658 1.3× 304 0.8× 364 1.2× 213 2.1× 68 0.8× 55 808
D. Narasimha Rao India 14 407 0.8× 451 1.1× 186 0.6× 110 1.1× 99 1.2× 38 721
Gabriel Duboz France 13 604 1.2× 342 0.9× 324 1.0× 187 1.8× 53 0.7× 20 816
R. Jordano Spain 14 385 0.8× 176 0.4× 166 0.5× 137 1.3× 113 1.4× 47 614

Countries citing papers authored by Bernardo Prieto

Since Specialization
Citations

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

Fields of papers citing papers by Bernardo Prieto

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bernardo Prieto

This figure shows the co-authorship network connecting the top 25 collaborators of Bernardo Prieto. A scholar is included among the top collaborators of Bernardo Prieto 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 Bernardo Prieto. Bernardo Prieto 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
1.
Combarros‐Fuertes, Patricia, et al.. (2024). Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses. SHILAP Revista de lepidopterología. 5(1). 93–105. 3 indexed citations
2.
Fernández, Domingo, et al.. (2023). Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. SHILAP Revista de lepidopterología. 4(1). 222–234. 3 indexed citations
3.
Cobo‐Díaz, José F., Adrián Álvarez-Molina, Elena A. Alexa, et al.. (2021). Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity. Microbiome. 9(1). 204–204. 47 indexed citations
4.
Renes, Erica, Bernardo Prieto, Mercedes López, et al.. (2020). Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain). Journal of Food Science Education. 19(4). 250–262. 2 indexed citations
5.
Omer, M.K., Bernardo Prieto, Eugenia Rendueles, et al.. (2015). Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat. Meat Science. 108. 115–119. 15 indexed citations
6.
Fernández, Domingo, et al.. (2015). Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). LWT. 65. 1118–1125. 38 indexed citations
7.
Prieto, Bernardo, et al.. (2013). Use of Decompression Instant Vacuum (DIC) Method into Vegetal Snack Production from Dehydrated Apple (cv. Reineta) and Pear (cv.Conferencia). Current Research in Nutrition and Food Science Journal. 1(2). 125–130. 2 indexed citations
8.
Carballo, Javier, et al.. (2004). Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia. SHILAP Revista de lepidopterología.
9.
Lorenzo, José M., Bernardo Prieto, Javier Carballo, & Inmaculada Franco. (2003). Compositional and degradative changes during the manufacture of dry‐cured ‘lacón’. Journal of the Science of Food and Agriculture. 83(6). 593–601. 23 indexed citations
10.
Franco, Inmaculada, et al.. (2002). Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”. SHILAP Revista de lepidopterología. 4 indexed citations
11.
Prieto, Bernardo, Inmaculada Franco, Josefa González Prieto, Ana Bernardo, & Javier Carballo. (2002). Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese. Journal of Food Composition and Analysis. 15(6). 725–735. 27 indexed citations
12.
Prieto, Bernardo, et al.. (2002). Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage. Food Chemistry. 78(3). 339–345. 59 indexed citations
13.
Franco, Inmaculada, et al.. (2002). Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”. Grasas y Aceites. 53(4). 403–413. 5 indexed citations
14.
Fontán, María C. García, Inmaculada Franco, Bernardo Prieto, M.E. Tornadijo, & Javier Carballo. (2001). Microbiological changes in ‘San Simón’ cheese throughout ripening and its relationship with physico-chemical parameters. Food Microbiology. 18(1). 25–33. 36 indexed citations
15.
Fontán, María C. García, et al.. (2000). A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product. Journal of Applied Microbiology. 89(6). 1018–1026. 57 indexed citations
16.
Freitas, Ana C., J.M. Fresno, Bernardo Prieto, et al.. (1999). How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids inPicante da Beira Baixa cheese. Journal of the Science of Food and Agriculture. 79(4). 611–618. 11 indexed citations
17.
Tornadijo, M.E., et al.. (1998). La calidad de leche destinada a la fabricación de queso: calidad química. Ciencia y Tecnologia Alimentaria. 2(2). 79–91. 4 indexed citations
18.
19.
Freitas, Ana C., J.M. Fresno, Bernardo Prieto, F. Xavier Malcata, & Javier Carballo. (1997). Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese. Food Chemistry. 60(2). 219–229. 38 indexed citations
20.
Fresno, J.M., et al.. (1995). Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements. Journal of the Science of Food and Agriculture. 69(3). 339–345. 27 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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