David Tejerina

797 total citations
47 papers, 604 citations indexed

About

David Tejerina is a scholar working on Animal Science and Zoology, Analytical Chemistry and Food Science. According to data from OpenAlex, David Tejerina has authored 47 papers receiving a total of 604 indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Animal Science and Zoology, 12 papers in Analytical Chemistry and 10 papers in Food Science. Recurrent topics in David Tejerina's work include Meat and Animal Product Quality (44 papers), Animal Nutrition and Physiology (23 papers) and Spectroscopy and Chemometric Analyses (12 papers). David Tejerina is often cited by papers focused on Meat and Animal Product Quality (44 papers), Animal Nutrition and Physiology (23 papers) and Spectroscopy and Chemometric Analyses (12 papers). David Tejerina collaborates with scholars based in Spain, Egypt and Portugal. David Tejerina's co-authors include S. García-Torres, Ramón Cava, Alberto Ortíz, Francisco María Vázquez Pardo, Carlos Díaz‐Caro, Rebeca Contador, Francisco Javier Mesías Díaz, Ahmed Elghannam, P. Gaspar and L.J. Leon and has published in prestigious journals such as Scientific Reports, Food Chemistry and Meat Science.

In The Last Decade

David Tejerina

45 papers receiving 593 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 Tejerina Spain 14 447 114 114 104 67 47 604
S. García-Torres Spain 15 492 1.1× 143 1.3× 69 0.6× 114 1.1× 52 0.8× 43 693
Nenad Parunović Serbia 12 373 0.8× 165 1.4× 27 0.2× 118 1.1× 21 0.3× 71 643
Jean‐Baptiste Coulon France 13 373 0.8× 456 4.0× 46 0.4× 215 2.1× 71 1.1× 14 846
Muawuz Ijaz China 13 463 1.0× 157 1.4× 13 0.1× 165 1.6× 95 1.4× 31 641
Giulia Francesca Cifuni Italy 15 456 1.0× 154 1.4× 21 0.2× 87 0.8× 42 0.6× 28 622
Hanne Løje Denmark 8 137 0.3× 99 0.9× 36 0.3× 52 0.5× 35 0.5× 20 317
Juan Calanche Spain 13 266 0.6× 166 1.5× 14 0.1× 143 1.4× 45 0.7× 28 471
Paschalitsa Tryfinopoulou Greece 10 104 0.2× 81 0.7× 22 0.2× 176 1.7× 102 1.5× 13 335
A. A. Motalebi Iran 12 125 0.3× 105 0.9× 6 0.1× 97 0.9× 28 0.4× 37 381
F. de C. Tavernari Brazil 14 436 1.0× 77 0.7× 3 0.0× 68 0.7× 17 0.3× 65 577

Countries citing papers authored by David Tejerina

Since Specialization
Citations

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

Fields of papers citing papers by David Tejerina

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of David Tejerina

This figure shows the co-authorship network connecting the top 25 collaborators of David Tejerina. A scholar is included among the top collaborators of David Tejerina 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 Tejerina. David Tejerina 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.
Ortíz, Alberto, L.J. Leon, Rosario Ramírez, & David Tejerina. (2025). Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products. Foods. 14(3). 432–432.
2.
Ramírez, Rosario, et al.. (2025). Effects of Gelatin/Chitosan and Chitosan Active Films with Rice Bran Extract for the Preservation of Fresh Pork Meat. Gels. 11(5). 338–338. 2 indexed citations
3.
Leon, L.J., et al.. (2024). Effectiveness of handheld near infrared spectrometer for traceability of Angus steaks. Food Chemistry. 455. 139958–139958. 4 indexed citations
4.
Martín, María Jesús, et al.. (2023). Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers. Applied Sciences. 13(11). 6860–6860.
5.
Leon, L.J., Alberto Ortíz, Silvia Ezquerro, & David Tejerina. (2023). NIRS (Near Infrared Spectroscopy) classification of sliced Duroc dry-cured ham under various packaging systems and storage temperature and time. Meat Science. 206. 109348–109348. 9 indexed citations
6.
Carrapiso, Ana I., David Tejerina, S. García-Torres, et al.. (2023). High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature. Food Science & Nutrition. 11(9). 5512–5522. 4 indexed citations
7.
Sirtori, Francesco, Marjeta Čandek‐Potokar, Rui Charneca, et al.. (2023). Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy. Scientific Reports. 13(1). 7874–7874. 3 indexed citations
8.
Leon, L.J., Alberto Ortíz, & David Tejerina. (2022). Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito. Journal of Food Science and Technology. 59(11). 4499–4509. 2 indexed citations
9.
Gaspar, P., Carlos Díaz‐Caro, I. del Puerto, et al.. (2022). What effect does the presence of sustainability and traceability certifications have on consumers of traditional meat products? The case of Iberian cured products in Spain. Meat Science. 187. 108752–108752. 16 indexed citations
10.
Ortíz, Alberto, David Tejerina, S. García-Torres, P. Gaspar, & Elena González. (2021). Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase. animal. 15(9). 100324–100324. 2 indexed citations
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Tejerina, David, et al.. (2021). Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice. Foods. 10(7). 1511–1511. 3 indexed citations
14.
Ortíz, Alberto, David Tejerina, J. P. Araújo, et al.. (2020). Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds. Applied Sciences. 10(17). 5801–5801. 11 indexed citations
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Ortíz, Alberto, et al.. (2020). Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age. Meat Science. 170. 108242–108242. 10 indexed citations
17.
Díaz‐Caro, Carlos, S. García-Torres, Ahmed Elghannam, et al.. (2019). Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain. Meat Science. 158. 107908–107908. 57 indexed citations
18.
Tejerina, David, et al.. (2018). Evaluation of near-infrared spectroscopy (NIRS) for the quality control of packaged cured ham-sliced from Iberian pigs. Archivos de Zootecnia. 231–234. 3 indexed citations
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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