Concha Collar

6.2k total citations
111 papers, 4.9k citations indexed

About

Concha Collar is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Concha Collar has authored 111 papers receiving a total of 4.9k indexed citations (citations by other indexed papers that have themselves been cited), including 98 papers in Nutrition and Dietetics, 83 papers in Food Science and 19 papers in Plant Science. Recurrent topics in Concha Collar's work include Food composition and properties (97 papers), Microbial Metabolites in Food Biotechnology (54 papers) and Polysaccharides Composition and Applications (48 papers). Concha Collar is often cited by papers focused on Food composition and properties (97 papers), Microbial Metabolites in Food Biotechnology (54 papers) and Polysaccharides Composition and Applications (48 papers). Concha Collar collaborates with scholars based in Spain, Italy and Ethiopia. Concha Collar's co-authors include Alessandro Angioloni, Cristina M. Rosell, Eva Santos Sánchez-Guzmán, Eva Armero, Claudia Mónika Haros, Felicidad Ronda, Juan Carlos Bel Martínez, Costantino Fadda, C. Benedito de Barber and Antonio Piga and has published in prestigious journals such as Carbohydrate Polymers, Phytochemistry and Food Hydrocolloids.

In The Last Decade

Concha Collar

108 papers receiving 4.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Concha Collar Spain 38 4.1k 3.3k 1.2k 221 217 111 4.9k
Gabriela Pérez Argentina 33 2.6k 0.6× 2.1k 0.6× 1.1k 0.9× 139 0.6× 240 1.1× 98 3.5k
Byung‐Kee Baik United States 38 2.7k 0.7× 1.9k 0.6× 2.4k 2.0× 173 0.8× 120 0.6× 143 4.4k
Bram Pareyt Belgium 28 2.1k 0.5× 1.6k 0.5× 793 0.7× 206 0.9× 259 1.2× 54 2.9k
Felicidad Ronda Spain 32 2.8k 0.7× 2.3k 0.7× 641 0.5× 130 0.6× 148 0.7× 88 3.2k
Rafał Ziobro Poland 29 2.1k 0.5× 1.6k 0.5× 621 0.5× 122 0.6× 210 1.0× 94 2.7k
Patricia Rayas‐Duarte United States 28 1.6k 0.4× 1.4k 0.4× 717 0.6× 224 1.0× 58 0.3× 106 2.6k
Xueling Zheng China 29 2.1k 0.5× 1.6k 0.5× 717 0.6× 104 0.5× 99 0.5× 112 2.6k
Khetan Shevkani India 25 1.8k 0.4× 2.1k 0.6× 1.2k 1.0× 248 1.1× 51 0.2× 35 3.2k
Hans Goesaert Belgium 34 2.5k 0.6× 1.5k 0.5× 1.3k 1.1× 138 0.6× 128 0.6× 45 3.7k
C. Benedito de Barber Spain 21 2.1k 0.5× 1.8k 0.5× 587 0.5× 82 0.4× 94 0.4× 48 2.5k

Countries citing papers authored by Concha Collar

Since Specialization
Citations

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

Fields of papers citing papers by Concha Collar

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Concha Collar

This figure shows the co-authorship network connecting the top 25 collaborators of Concha Collar. A scholar is included among the top collaborators of Concha Collar 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 Concha Collar. Concha Collar 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.
Villanueva, Marina, Sandra Pérez‐Quirce, Concha Collar, & Felicidad Ronda. (2018). Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs. LWT. 96. 446–454. 28 indexed citations
2.
Collar, Concha & Paola Conte. (2016). Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. Food Science and Technology International. 23(1). 24–35. 6 indexed citations
3.
Collar, Concha, Teresa Jiménez, Paola Conte, & Antonio Piga. (2015). Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. Carbohydrate Polymers. 122. 169–179. 12 indexed citations
4.
Ronda, Felicidad, et al.. (2015). Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach. Journal of Cereal Science. 64. 139–146. 36 indexed citations
5.
Collar, Concha, Teresa Jiménez, Paola Conte, & Costantino Fadda. (2014). Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads. Carbohydrate Polymers. 113. 149–158. 57 indexed citations
6.
Collar, Concha, et al.. (2014). Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours. Carbohydrate Polymers. 115. 260–268. 107 indexed citations
7.
Ronda, Felicidad, Marina Villanueva, & Concha Collar. (2014). Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein. LWT. 59(1). 12–20. 62 indexed citations
8.
Angioloni, Alessandro & Concha Collar. (2011). Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices. European Food Research and Technology. 233(1). 141–150. 15 indexed citations
9.
Angioloni, Alessandro & Concha Collar. (2009). Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile. European Food Research and Technology. 229(4). 603–610. 15 indexed citations
10.
Sánchez-Guzmán, Eva Santos, Cristina M. Rosell, & Concha Collar. (2008). Gelatinization and Retrogradation Kinetics of High‐Fiber Wheat Flour Blends: A Calorimetric Approach. Cereal Chemistry. 85(4). 455–463. 70 indexed citations
11.
Collar, Concha. (2007). Panadería y salud. 14(2). 33–46.
12.
Collar, Concha, Eva Santos Sánchez-Guzmán, & Cristina M. Rosell. (2006). Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour‐Fiber Blends. Cereal Chemistry. 83(4). 370–376. 81 indexed citations
13.
Collar, Concha, Eva Santos Sánchez-Guzmán, & Cristina M. Rosell. (2006). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering. 78(3). 820–826. 149 indexed citations
14.
Escrivá, C., et al.. (1998). Effects of the combination of starters and enzymes in regulating bread quality and shelf life. Food Science and Technology International. 4(6). 425–435. 12 indexed citations
15.
Collar, Concha, et al.. (1998). Interactive effects of flour, starter and enzyme on bread dough machinability. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht. 207(2). 133–139. 24 indexed citations
16.
Collar, Concha, et al.. (1996). Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs. Journal of Food Science. 61(2). 299–303. 64 indexed citations
17.
Martínez-Anaya, M. A., C. Benedito de Barber, & Concha Collar. (1994). Effect of processing conditions on acidification properties of wheat sour doughs. International Journal of Food Microbiology. 22(4). 249–255. 20 indexed citations
18.
Prieto, José A., Concha Collar, & C. Benedito de Barber. (1992). Low Molecular Weight Peptides of Bread Dough and Bread. Dynamics During Fermentation and Baking. Journal of Liquid Chromatography. 15(2). 351–367. 1 indexed citations
19.
Collar, Concha, et al.. (1989). 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. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 29(2). 266–280.
20.
Barber, C. Benedito de, Concha Collar, José A. Prieto, & S. Barber. (1989). Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs. European Food Research and Technology. 189(1). 12–15. 8 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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