C. Benedito de Barber
- Nutrition and Dietetics top 0.2%
- Food composition and properties 31
- Microbial Metabolites in Food Biotechnology 19
- Food Science top 0.2%
- Probiotics and Fermented Foods 12
- Polysaccharides Composition and Applications 5
- Fermentation and Sensory Analysis 4
- Gastroenterology top 5%
- Forestry top 5%
- Plant Science top 5%
- Phytase and its Applications 4
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- Enzyme Production and Characterization 6
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- Protein Hydrolysis and Bioactive Peptides 3
C. Benedito de Barber
45 papers receiving 2.3k citations
Hit Papers
Peers
Comparison fields: 5 of 80
- Nutrition and Dietetics 2.1k
- Food Science 1.8k
- Gastroenterology 94
- Forestry 64
- Plant Science 587
Countries citing papers authored by C. Benedito de Barber
This map shows the geographic impact of C. Benedito de Barber'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 C. Benedito de Barber with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C. Benedito de Barber more than expected).
Fields of papers citing papers by C. Benedito de Barber
This network shows the impact of papers produced by C. Benedito de Barber. 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 C. Benedito de Barber. The network helps show where C. Benedito de Barber may publish in the future.
Co-authorship network
The 14 scholars most cited alongside C. Benedito de Barber, 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 | 2001 | 39 | |
| 2 | Effect of several hydrocolloids on the pasting properties of wheat flour | 1998 | 2 |
| 3 | 1994 | 20 | |
| 4 | Biochemical and technological characteristics of frozen microbial concentrates for breadmaking | 1993 | 2 |
| 5 | 1992 | 29 | |
| 6 | 1992 | 1 | |
| 7 | Almacenamiento del pan envasado. I. Efectos de la reducción de la actividad del agua y control de la contaminación microbiana sobre las características del pan | 1989 | 1 |
| 8 | Cambios de los constituyentes químicos durante la fermentación panaria. XI: Aminoácidos, péptidos y proteinas solubles de masas elaboradas con un cultivo puro de Saccharomyces cerevisiae | 1989 | 0 |
| 9 | Microflora de la masa madre panaria. VIII. Cambios en azúcares y producción de ácidos durante la fermentación de masas de trigo elaboradas con cultivos puros de microorganismos | 1989 | 5 |
| 10 | Microflora of the sour dough of wheat flour bread, 8: Changes in sugars and organic acid production during fermentation of wheat doughs made with pure strains of microorganisms. | 1989 | 2 |
| 11 | Storage of packaged white bread, 1: Effects of water activity reduction and microbial contamination control on bread characteristics | 1989 | 1 |
| 12 | Microflora de la masa madre panaria. VI efectos de la liofilización sobre la viabilidad y propiedades funcionales de lactobacilos de la fermentación panaria | 1988 | 1 |
| 13 | Microflora de la masa madre panaria. VII. Efectos de las técnicas de conservación y del tiempo de almacenamiento sobre las propiedades funcionales en disolución de azúcar, de masa microbiana de lactobacillus brevis | 1988 | 0 |
| 14 | 1987 | 5 | |
| 15 | Inactivación enzimática del salvado de arroz. Relación entre los parámetros del proceso y la actividad de peroxidasa | 1985 | 1 |
| 16 | Contenido de fibra dietética, atributos sensoriales de calidad y composición química del pan "integral" del comercio | 1983 | 1 |
| 17 | Proteínas del salvado de arroz (II) Valor potencial de las fracciones de salvado de arroz como ingredientes de alimentos proteicos | 1981 | 3 |
| 18 | 1981 | 1 | |
| 19 | La masa madre panaria: su influencia sobre las características reológicas y fermentativas de la masa de harinas panificables | 1980 | 1 |
| 20 | 1979 | 1 |
About C. Benedito de Barber
C. Benedito de Barber is a scholar working on Nutrition and Dietetics, Food Science and Biotechnology, having authored 48 papers that have together received 2.5k indexed citations. Recurring topics across this work include Food composition and properties (31 papers), Microbial Metabolites in Food Biotechnology (19 papers), Probiotics and Fermented Foods (12 papers), Enzyme Production and Characterization (6 papers), Polysaccharides Composition and Applications (5 papers), Phytase and its Applications (4 papers), Fermentation and Sensory Analysis (4 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). The work is most often cited by research in Nutrition and Dietetics (2.1k citations), Food Science (1.8k citations) and Gastroenterology (94 citations). C. Benedito de Barber has collaborated with scholars based in Spain and Argentina. Frequent co-authors include Cristina M. Rosell, J. A. Rojas, Jinshui Wang, Alberto E. León, Concha Collar, M. A. Martínez-Anaya, S. Barber, M.Á. Lluch, José A. Prieto and I. Pérez‐Munuera. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.
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.