Carolina Chaya

2.2k total citations · 1 hit paper
47 papers, 1.6k citations indexed

About

Carolina Chaya is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Carolina Chaya has authored 47 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Food Science, 15 papers in Nutrition and Dietetics and 11 papers in Sensory Systems. Recurrent topics in Carolina Chaya's work include Sensory Analysis and Statistical Methods (29 papers), Biochemical Analysis and Sensing Techniques (12 papers) and Olfactory and Sensory Function Studies (11 papers). Carolina Chaya is often cited by papers focused on Sensory Analysis and Statistical Methods (29 papers), Biochemical Analysis and Sensing Techniques (12 papers) and Olfactory and Sensory Function Studies (11 papers). Carolina Chaya collaborates with scholars based in Spain, United Kingdom and Italy. Carolina Chaya's co-authors include Joanne Hort, M. Ng, Amparo Tárrega, Virginia Fernández‐Ruiz, María Mora, Susana Fiszman, Patricia Puerta, Laura Laguna, Elena Urdaneta and María Ángeles Pozo‐Bayón and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Carolina Chaya

44 papers receiving 1.5k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

2020 232 citations Laura Laguna, Susana Fiszman et al. Food Quality and Preference profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Carolina Chaya Spain	20	1.1k	530	401	242	184	47	1.6k
Sok L. Chheang New Zealand	23	1.1k 1.0×	607 1.1×	425 1.1×	256 1.1×	177 1.0×	57	1.5k
Davide Giacalone Denmark	28	1.3k 1.2×	458 0.9×	243 0.6×	484 2.0×	187 1.0×	86	2.3k
Derek V. Byrne Denmark	31	1.2k 1.0×	661 1.2×	395 1.0×	230 1.0×	231 1.3×	107	2.6k
Sara Spinelli Italy	29	1.5k 1.3×	973 1.8×	592 1.5×	348 1.4×	186 1.0×	94	2.3k
Silvia C. King United States	12	1.3k 1.2×	586 1.1×	460 1.1×	192 0.8×	298 1.6×	21	1.6k
Sylvie Chollet France	23	1.5k 1.3×	684 1.3×	332 0.8×	364 1.5×	115 0.6×	51	1.9k
Damir D. Torrico New Zealand	30	1.5k 1.3×	507 1.0×	436 1.1×	373 1.5×	267 1.5×	104	2.5k
Halliday J.H. MacFie United Kingdom	18	1.9k 1.7×	825 1.6×	205 0.5×	522 2.2×	183 1.0×	34	2.8k
Lukas Danner Australia	22	820 0.7×	243 0.5×	300 0.7×	300 1.2×	140 0.8×	36	1.2k
Einar Risvik Norway	21	1.2k 1.0×	461 0.9×	150 0.4×	487 2.0×	189 1.0×	39	2.0k

Countries citing papers authored by Carolina Chaya

Since Specialization

Citations

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

Fields of papers citing papers by Carolina Chaya

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Carolina Chaya

This figure shows the co-authorship network connecting the top 25 collaborators of Carolina Chaya. A scholar is included among the top collaborators of Carolina Chaya 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 Carolina Chaya. Carolina Chaya is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Martí, Jordi Bonet i, et al.. (2023). Use of multi-intake Temporal Dominance of Sensations (TDS) and Temporal Dominance of Emotions (TDE) protocols to evaluate the influence of different beverage pairings on chocolate. International Journal of Gastronomy and Food Science. 32. 100681–100681. 5 indexed citations

Rizo, Arantxa, et al.. (2023). Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food. Sustainability. 15(12). 9407–9407. 2 indexed citations

Torres‐Moreno, Miriam, et al.. (2023). Evaluation of consumers’ response to plant-based burgers according to their attitude towards meat reduction. Food Quality and Preference. 110. 104955–104955. 19 indexed citations

Chaya, Carolina, et al.. (2023). Effect of pH and Calcium on the Techno Functional Properties of Different Pulse Flours, Pastes, and Gels. Food and Bioprocess Technology. 17(8). 2292–2303. 9 indexed citations

Muñoz‐González, Carolina, et al.. (2022). Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers. Foods. 11(19). 3104–3104. 5 indexed citations

Pérez‐Jiménez, María, Carolina Muñoz‐González, Carolina Chaya, et al.. (2022). Insights on the effect of age and gender on in-mouth volatile release during wine tasting. Food Research International. 155. 111100–111100. 3 indexed citations

Mora, María, et al.. (2021). Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines. Food Research International. 143. 110303–110303. 17 indexed citations

Mora, María, et al.. (2020). Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product. Food Research International. 137. 109521–109521. 15 indexed citations

Laguna, Laura, Susana Fiszman, Patricia Puerta, Carolina Chaya, & Amparo Tárrega. (2020). The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Food Quality and Preference. 86. 104028–104028. 232 indexed citations breakdown →

10.

Mora, María, Elena Urdaneta, & Carolina Chaya. (2019). Effect of personality on the emotional response elicited by wines. Food Quality and Preference. 76. 39–46. 19 indexed citations

11.

Chaya, Carolina, et al.. (2019). Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting. Food Research International. 126. 108677–108677. 29 indexed citations

12.

Curt, María Dolores, Marina Sanz Gallego, Pedro V. Mauri, et al.. (2018). Effect of water regime change in a mature Arundo donax crop under a Xeric Mediterranean climate. Biomass and Bioenergy. 115. 203–209. 10 indexed citations

13.

Chaya, Carolina, et al.. (2015). Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference. 45. 100–112. 70 indexed citations

14.

Chaya, Carolina, et al.. (2014). First position effect on the emotional response of consumers: a case study in chocolate and beers. UPM Digital Archive (Technical University of Madrid). 1 indexed citations

15.

Martínez, Fernando San José, et al.. (2014). Estudio para la implantación de Programas en Inglés en los títulos de grado de la ETSI Agrónomos de la Universidad Politécnica de Madrid. 1 indexed citations

16.

Claret, Anna, et al.. (2012). La cultura del aceite de oliva en España. 106–111. 1 indexed citations

17.

Callejo, María Jesús, et al.. (2009). Alveoconsistograph evaluation of rheological properties of rye doughs. Spanish Journal of Agricultural Research. 7(3). 638–644. 8 indexed citations

18.

Chaya, Carolina, et al.. (2007). l-(−)-Malic Acid Production by Saccharomyces spp. during the Alcoholic Fermentation of Wine (1). Journal of Agricultural and Food Chemistry. 55(3). 912–919. 22 indexed citations

19.

Fernández‐Ruiz, Virginia, María de Cortes Sánchez‐Mata, Montaña Cámara, et al.. (2004). Internal Quality Characterization of Fresh Tomato Fruits. HortScience. 39(2). 339–345. 33 indexed citations

20.

Chaya, Carolina, et al.. (1999). Effects of Geographical Stratification in a Farm Accountancy Data Network on the Accuracy of the Estimates. Journal of Agricultural Economics. 50(3). 388–399. 3 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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