Carlos A. Blanco
- Food Science top 0.5%
- Nutrition and Dietetics top 0.5%
- Plant Science top 5%
- Biochemistry top 2%
- Biomedical Engineering
- Co-authors
- Felicidad RondaManuel GómezPedro A. CaballeroIsabel CaballeroCristina M. RosellCristina Andrés‐IglesiasOlimpio MonteroMaría Eugenia de Porras
- Topics
- Fermentation and Sensory Analysis (28 papers)Inorganic and Organometallic Chemistry (13 papers)Metal complexes synthesis and properties (11 papers)
- Partner nations
- SpainUnited StatesMexico
In The Last Decade
Carlos A. Blanco
78 papers receiving 2.0k citations
Peers
Comparison fields: 5 of 104
- Food Science 1.3k
- Nutrition and Dietetics 948
- Plant Science 506
- Biochemistry 238
- Biomedical Engineering 230
Countries citing papers authored by Carlos A. Blanco
This map shows the geographic impact of Carlos A. Blanco'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 Carlos A. Blanco with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Carlos A. Blanco more than expected).
Fields of papers citing papers by Carlos A. Blanco
This network shows the impact of papers produced by Carlos A. Blanco. 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 Carlos A. Blanco. The network helps show where Carlos A. Blanco may publish in the future.
Co-authorship network of co-authors of Carlos A. Blanco
This figure shows the co-authorship network connecting the top 25 collaborators of Carlos A. Blanco. A scholar is included among the top collaborators of Carlos A. Blanco 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 Carlos A. Blanco. Carlos A. Blanco is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 20 | |
| 3 | 11 | |
| 4 | 20 | |
| 5 | 97 | |
| 6 | 22 | |
| 7 | 37 | |
| 8 | 13 | |
| 9 | 31 | |
| 10 | 4 | |
| 11 | 10 | |
| 12 | 14 | |
| 13 | 7 | |
| 14 | How bacteria can induce the formation of nanoparticles of Fe-oxides in their vicinity | 1 |
| 15 | 1 | |
| 16 | 7 | |
| 17 | 2 | |
| 18 | 2 | |
| 19 | 1 | |
| 20 | 0 |
About Carlos A. Blanco
Carlos A. Blanco is a scholar working on Filtration and Separation, Food Science and Biochemistry, having authored 82 papers that have together received 2.2k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (28 papers), Inorganic and Organometallic Chemistry (13 papers) and Metal complexes synthesis and properties (11 papers). The work is most often cited by research in Food Science (1.3k citations), Nutrition and Dietetics (948 citations) and Biochemistry (238 citations). Carlos A. Blanco has collaborated with scholars based in Spain, United States and Mexico. Frequent co-authors include Felicidad Ronda, Manuel Gómez, Pedro A. Caballero, Isabel Caballero, Cristina M. Rosell, Cristina Andrés‐Iglesias, Olimpio Montero, María Eugenia de Porras, Marı́a Luz Rodrı́guez-Méndez and Michael J. Hynes. Their work appears in journals such as Food Chemistry, Evolution and Trends in Food Science & Technology.
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.