Dolors Parés

1.3k total citations
44 papers, 1.0k citations indexed

About

Dolors Parés is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Dolors Parés has authored 44 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 36 papers in Food Science, 22 papers in Animal Science and Zoology and 12 papers in Molecular Biology. Recurrent topics in Dolors Parés's work include Proteins in Food Systems (26 papers), Meat and Animal Product Quality (22 papers) and Microencapsulation and Drying Processes (15 papers). Dolors Parés is often cited by papers focused on Proteins in Food Systems (26 papers), Meat and Animal Product Quality (22 papers) and Microencapsulation and Drying Processes (15 papers). Dolors Parés collaborates with scholars based in Spain, United Kingdom and Germany. Dolors Parés's co-authors include C. Carrétéro, E. Saguer, Mònica Toldrà, María Pla, Perla Relkin, Gérard Cuvelier, Nazlin K. Howell, Pedro Salvador, Esther Badosa and Emilio Montesinos and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Dolors Parés

44 papers receiving 966 citations

Peers

Dolors Parés
C. Carrétéro Spain
Dileep A. Omana Canada
E. Saguer Spain
Mònica Toldrà Spain
Minquan Xia China
Seronei Chelulei Cheison Germany
Laura Pastoriza Spain
Gonzalo D. Garcı́a de Fernando Spain
C.W. Dill United States
C. Carrétéro Spain
Dolors Parés
Citations per year, relative to Dolors Parés Dolors Parés (= 1×) peers C. Carrétéro

Countries citing papers authored by Dolors Parés

Since Specialization
Citations

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

Fields of papers citing papers by Dolors Parés

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Dolors Parés

This figure shows the co-authorship network connecting the top 25 collaborators of Dolors Parés. A scholar is included among the top collaborators of Dolors Parés 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 Dolors Parés. Dolors Parés 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
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Parés, Dolors, et al.. (2024). Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes. Heliyon. 10(19). e38749–e38749. 2 indexed citations
3.
Benedito, J. L., et al.. (2022). Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility. Ultrasonics Sonochemistry. 86. 106011–106011. 16 indexed citations
4.
Toldrà, Mònica, et al.. (2021). Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages. Meat Science. 182. 108640–108640. 16 indexed citations
5.
Parés, Dolors, et al.. (2020). RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts. Foods. 9(12). 1733–1733. 10 indexed citations
6.
Saguer, E., et al.. (2015). Heat‐Induced Gelation Mechanism of Blood Plasma Modulated by Cysteine. Journal of Food Science. 80(3). C515–21. 6 indexed citations
7.
Parés, Dolors, Mònica Toldrà, E. Saguer, & C. Carrétéro. (2013). Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood. Meat Science. 96(1). 304–310. 26 indexed citations
8.
Parés, Dolors, E. Saguer, Nóra Pap, Mònica Toldrà, & C. Carrétéro. (2012). Low-salt porcine serum concentrate as functional ingredient in frankfurters. Meat Science. 92(2). 151–156. 4 indexed citations
9.
Saguer, E., et al.. (2011). Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat Science. 90(3). 624–628. 61 indexed citations
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11.
Salvador, Pedro, Mònica Toldrà, Dolors Parés, C. Carrétéro, & E. Saguer. (2009). Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents. Meat Science. 83(2). 328–333. 18 indexed citations
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Parés, Dolors, et al.. (2006). Heat-induced gelation of porcine blood plasma proteins as affected by pH. Meat Science. 76(2). 216–225. 75 indexed citations
15.
Parés, Dolors, et al.. (2006). Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy. Food Hydrocolloids. 21(7). 1144–1152. 31 indexed citations
16.
Saguer, E., et al.. (2006). Preservation of porcine blood quality by means of lactic acid bacteria. Meat Science. 73(2). 386–393. 12 indexed citations
17.
Saguer, E., et al.. (2006). Improvement of gelling properties of porcine blood plasma using microbial transglutaminase. Food Chemistry. 101(1). 49–56. 17 indexed citations
18.
Pla, María, et al.. (2005). Identification and antagonistic activity of lactic acid bacteria occurring in porcine blood from industrial slaughterhouses—a preliminary study. International Journal of Food Microbiology. 107(2). 207–211. 13 indexed citations
19.
Parés, Dolors & D.A. Ledward. (2001). Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing. Food Chemistry. 74(2). 139–145. 32 indexed citations
20.
Parés, Dolors, E. Saguer, Javier Saurina, J.J. Suñol, & C. Carrétéro. (1998). Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH. Journal of Food Science. 63(6). 958–961. 64 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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