David Gomes

502 total citations
18 papers, 334 citations indexed

About

David Gomes is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, David Gomes has authored 18 papers receiving a total of 334 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 9 papers in Molecular Biology and 7 papers in Animal Science and Zoology. Recurrent topics in David Gomes's work include Probiotics and Fermented Foods (9 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (7 papers). David Gomes is often cited by papers focused on Probiotics and Fermented Foods (9 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (7 papers). David Gomes collaborates with scholars based in Portugal, Poland and Spain. David Gomes's co-authors include Carlos Pereira, Marta Henriques, Manuela Pintado, Manuela Amorim, M.H. Gil, Hélder Pinheiro, Joana Odila Pereira, Graciela De Antoni, Andrea Gómez‐Zavaglia and Tânia G. Tavares and has published in prestigious journals such as Applied Microbiology and Biotechnology, Journal of Food Engineering and Foods.

In The Last Decade

David Gomes

18 papers receiving 325 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
David Gomes Portugal 11 218 182 56 51 32 18 334
I.B. O’Loughlin Ireland 9 197 0.9× 210 1.2× 66 1.2× 65 1.3× 18 0.6× 9 341
Juliana Machado Latorres Brazil 10 148 0.7× 135 0.7× 61 1.1× 51 1.0× 14 0.4× 23 345
Khalid Boutoial Morocco 11 220 1.0× 82 0.5× 80 1.4× 47 0.9× 18 0.6× 33 360
Heni Wijayanti Australia 7 368 1.7× 140 0.8× 86 1.5× 68 1.3× 31 1.0× 14 471
Matěj Pospiech Czechia 11 155 0.7× 87 0.5× 106 1.9× 58 1.1× 13 0.4× 54 336
Imène Felfoul Tunisia 13 365 1.7× 82 0.5× 57 1.0× 94 1.8× 22 0.7× 27 450
W. A. Wan Nadiah Malaysia 9 139 0.6× 131 0.7× 55 1.0× 88 1.7× 19 0.6× 19 385
Ramon Peres Brexó Brazil 7 186 0.9× 121 0.7× 37 0.7× 34 0.7× 28 0.9× 19 314
Luís Gustavo Lima Nascimento Brazil 10 230 1.1× 73 0.4× 39 0.7× 51 1.0× 11 0.3× 22 315
Jayeon Yoo South Korea 10 193 0.9× 139 0.8× 61 1.1× 50 1.0× 16 0.5× 27 339

Countries citing papers authored by David Gomes

Since Specialization
Citations

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

Fields of papers citing papers by David Gomes

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of David Gomes

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

All Works

18 of 18 papers shown
1.
Gomes, David, et al.. (2024). Whey Cheeses Containing Probiotic and Bioprotective Cultures Produced with Ultrafiltrated Cow’s Whey. Foods. 13(8). 1214–1214. 2 indexed citations
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Silva, Tânia, et al.. (2024). Low Fat Yoghurts Produced with Different Protein Levels and Alternative Natural Sweeteners. Foods. 13(2). 250–250. 8 indexed citations
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Coimbra, Patrícia, Marta Henriques, David Gomes, et al.. (2023). Edible films based on potato and quince peels with potential for the preservation of cured cheese. Food Packaging and Shelf Life. 40. 101176–101176. 22 indexed citations
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Makowska, Agnieszka, et al.. (2021). The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs. International Journal of Dairy Technology. 74(4). 747–758. 8 indexed citations
9.
Gomes, David, et al.. (2020). Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk. Journal of Food Processing and Preservation. 46(8). 10 indexed citations
10.
Henriques, Marta, et al.. (2019). Liquid whey protein concentrates as primary raw material for acid dairy gels. Food Science and Technology. 40(2). 361–369. 22 indexed citations
11.
Henriques, Marta, David Gomes, & Carlos Pereira. (2017). Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels. Food Technology and Biotechnology. 55(4). 454–463. 20 indexed citations
12.
Amorim, Manuela, Joana Odila Pereira, David Gomes, et al.. (2016). Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. Journal of Food Engineering. 185. 42–47. 68 indexed citations
13.
Pereira, Carlos, Marta Henriques, David Gomes, Andrea Gómez‐Zavaglia, & Graciela De Antoni. (2015). Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry. Food Technology and Biotechnology. 53(3). 307–314. 33 indexed citations
14.
Pereira, Carlos, et al.. (2015). Fermented dairy products based on ovine cheese whey. Journal of Food Science and Technology. 52(11). 7401–7408. 11 indexed citations
15.
Almeida, Carla, David Gomes, Carlos Faro, & Isaura Simões. (2014). Engineering a cardosin B-derived rennet for sheep and goat cheese manufacture. Applied Microbiology and Biotechnology. 99(1). 269–281. 18 indexed citations
16.
Tavares, Tânia G., Manuela Amorim, David Gomes, et al.. (2012). Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process. Journal of Food Engineering. 110(4). 547–552. 34 indexed citations
17.
Henriques, Marta, David Gomes, Carlos Pereira, & M.H. Gil. (2012). Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese. Food and Bioprocess Technology. 6(4). 952–963. 35 indexed citations
18.
Henriques, Marta, David Gomes, Daniela P. Rodrigues, Carlos Pereira, & M.H. Gil. (2011). Performance of Bovine and Ovine Liquid Whey Protein Concentrate on Functional Properties of Set Yoghurts. Procedia Food Science. 1. 2007–2014. 15 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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2026