C. Primo‐Martín

1.6k total citations
28 papers, 1.1k citations indexed

About

C. Primo‐Martín is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, C. Primo‐Martín has authored 28 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 18 papers in Nutrition and Dietetics and 7 papers in Animal Science and Zoology. Recurrent topics in C. Primo‐Martín's work include Food composition and properties (18 papers), Polysaccharides Composition and Applications (9 papers) and Meat and Animal Product Quality (7 papers). C. Primo‐Martín is often cited by papers focused on Food composition and properties (18 papers), Polysaccharides Composition and Applications (9 papers) and Meat and Animal Product Quality (7 papers). C. Primo‐Martín collaborates with scholars based in Netherlands, Spain and China. C. Primo‐Martín's co-authors include T. van Vliet, R.J. Hamer, T. Sanz, Neleke H. van Nieuwenhuijzen, M. A. Martínez-Anaya, Ana Salvador, Harmen H. J. de Jongh, R.J. Hamer, Marcel B.J. Meinders and Johan J. Plijter and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

C. Primo‐Martín

28 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
C. Primo‐Martín Netherlands 21 725 714 314 138 79 28 1.1k
Cassandra M. McDonough United States 16 593 0.8× 424 0.6× 280 0.9× 55 0.4× 23 0.3× 26 894
P. Haridas Rao India 20 949 1.3× 680 1.0× 499 1.6× 101 0.7× 60 0.8× 55 1.3k
M. H. Gómez United States 13 753 1.0× 554 0.8× 239 0.8× 49 0.4× 90 1.1× 20 957
Edith Wilderjans Belgium 16 1.0k 1.4× 880 1.2× 352 1.1× 155 1.1× 63 0.8× 18 1.4k
J. M. Faubion United States 18 651 0.9× 500 0.7× 241 0.8× 81 0.6× 55 0.7× 32 952
Meera Kweon South Korea 16 871 1.2× 554 0.8× 355 1.1× 37 0.3× 71 0.9× 83 1.1k
J. O. Akingbala Nigeria 23 741 1.0× 783 1.1× 609 1.9× 50 0.4× 48 0.6× 58 1.3k
Harold Corke China 21 929 1.3× 724 1.0× 476 1.5× 122 0.9× 95 1.2× 50 1.3k
Olavi Myllymäki Finland 17 697 1.0× 510 0.7× 289 0.9× 88 0.6× 61 0.8× 25 1.0k
Jibin He United Kingdom 8 270 0.4× 387 0.5× 302 1.0× 70 0.5× 26 0.3× 11 759

Countries citing papers authored by C. Primo‐Martín

Since Specialization
Citations

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

Fields of papers citing papers by C. Primo‐Martín

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by C. Primo‐Martín. 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. Primo‐Martín. The network helps show where C. Primo‐Martín may publish in the future.

Co-authorship network of co-authors of C. Primo‐Martín

This figure shows the co-authorship network connecting the top 25 collaborators of C. Primo‐Martín. A scholar is included among the top collaborators of C. Primo‐Martín 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 C. Primo‐Martín. C. Primo‐Martín 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.
Laguna, Laura, C. Primo‐Martín, Paula Varela, Ana Salvador, & T. Sanz. (2013). HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT. 56(2). 494–501. 80 indexed citations
2.
Laguna, Laura, C. Primo‐Martín, Ana Salvador, & T. Sanz. (2013). Inulin and Erythritol As Sucrose Replacers in Short‐dough Cookies: Sensory, Fracture, and Acoustic Properties. Journal of Food Science. 78(5). S777–84. 41 indexed citations
3.
Primo‐Martín, C., et al.. (2012). Does crumb morphology affect water migration and crispness retention in crispy breads?. Journal of Cereal Science. 56(2). 289–295. 9 indexed citations
4.
Primo‐Martín, C.. (2011). Cross-linking of wheat starch improves the crispness of deep-fried battered food. Food Hydrocolloids. 28(1). 53–58. 24 indexed citations
5.
Vliet, T. van & C. Primo‐Martín. (2011). INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS. Journal of Texture Studies. 42(2). 82–94. 33 indexed citations
6.
Primo‐Martín, C., et al.. (2010). Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties. Food Hydrocolloids. 24(8). 702–708. 52 indexed citations
7.
Primo‐Martín, C. & Heidi van Deventer. (2010). Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content. Food Research International. 44(1). 442–448. 31 indexed citations
8.
Hamer, R.J., et al.. (2010). Permeability of crust is key to crispness retention. Journal of Cereal Science. 52(2). 129–135. 16 indexed citations
9.
Primo‐Martín, C., et al.. (2009). RELATIONSHIP BETWEEN WATER ACTIVITY, DEFORMATION SPEED, AND CRISPNESS CHARACTERIZATION. Journal of Texture Studies. 40(2). 127–156. 28 indexed citations
10.
Primo‐Martín, C. & T. van Vliet. (2009). Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the Crust. Journal of Food Science. 74(8). S377–83. 8 indexed citations
11.
Nieuwenhuijzen, Neleke H. van, R. Hans Tromp, John R. Mitchell, et al.. (2009). Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR. Food Research International. 43(1). 342–349. 17 indexed citations
12.
Primo‐Martín, C., et al.. (2008). Effect of structure in the sensory characterization of the crispness of toasted rusk roll. Food Research International. 41(5). 480–486. 22 indexed citations
13.
Nieuwenhuijzen, Neleke H. van, C. Primo‐Martín, Marcel B.J. Meinders, et al.. (2008). Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust?. Journal of Agricultural and Food Chemistry. 56(15). 6432–6438. 21 indexed citations
14.
Primo‐Martín, C., Nesli Sözer, R.J. Hamer, & T. van Vliet. (2008). Effect of water activity on fracture and acoustic characteristics of a crust model. Journal of Food Engineering. 90(2). 277–284. 44 indexed citations
15.
Primo‐Martín, C., Neleke H. van Nieuwenhuijzen, R.J. Hamer, & T. van Vliet. (2006). Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust. Journal of Cereal Science. 45(2). 219–226. 146 indexed citations
16.
Spiertz, J.H.J., R.J. Hamer, Haifeng Xu, et al.. (2006). Heat stress in wheat (Triticum aestivum L.): Effects on grain growth and quality traits. European Journal of Agronomy. 25(2). 89–95. 124 indexed citations
17.
Primo‐Martín, C., R.J. Hamer, & Harmen H. J. de Jongh. (2006). Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?. Food Biophysics. 1(2). 83–93. 56 indexed citations
18.
Primo‐Martín, C., Ming‐Wei Wang, W.J. Lichtendonk, Johan J. Plijter, & R.J. Hamer. (2005). An explanation for the combined effect of xylanase–glucose oxidase in dough systems. Journal of the Science of Food and Agriculture. 85(7). 1186–1196. 60 indexed citations
19.
Primo‐Martín, C., et al.. (2003). Effect of Pentosanase and Oxidases on the Characteristics of Doughs and the Glutenin Macropolymer (GMP). Journal of Agricultural and Food Chemistry. 51(16). 4673–4679. 80 indexed citations
20.
Primo‐Martín, C. & M. A. Martínez-Anaya. (2003). Influence of Pentosanase and Oxidases on Water‐extractable Pentosans during a Straight Breadmaking Process. Journal of Food Science. 68(1). 31–41. 26 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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