E. Ferrandini

538 total citations
18 papers, 447 citations indexed

About

E. Ferrandini is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, E. Ferrandini has authored 18 papers receiving a total of 447 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 11 papers in Animal Science and Zoology and 4 papers in Molecular Biology. Recurrent topics in E. Ferrandini's work include Meat and Animal Product Quality (11 papers), Probiotics and Fermented Foods (7 papers) and Sensory Analysis and Statistical Methods (4 papers). E. Ferrandini is often cited by papers focused on Meat and Animal Product Quality (11 papers), Probiotics and Fermented Foods (7 papers) and Sensory Analysis and Statistical Methods (4 papers). E. Ferrandini collaborates with scholars based in Spain, Morocco and United States. E. Ferrandini's co-authors include M.B. López, María Dolores Garrido, M.D. Hernández, Ana Álvarez, Benjamı́n Garcı́a Garcı́a, J. Laencina, Khalid Boutoial, V. García, M. Castillo and R Vilà and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Journal of Food Engineering.

In The Last Decade

E. Ferrandini

18 papers receiving 424 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
E. Ferrandini Spain 11 286 185 128 102 54 18 447
Flavia Perlo Argentina 9 332 1.2× 155 0.8× 89 0.7× 49 0.5× 46 0.9× 24 434
M.B. López Spain 14 358 1.3× 415 2.2× 250 2.0× 105 1.0× 115 2.1× 42 789
G. Beretta Italy 10 296 1.0× 119 0.6× 107 0.8× 47 0.5× 57 1.1× 28 369
M. Peisker Germany 9 287 1.0× 98 0.5× 97 0.8× 208 2.0× 99 1.8× 23 580
Verónica Alonso Spain 11 401 1.4× 98 0.5× 93 0.7× 45 0.4× 38 0.7× 13 470
M. Øverland Norway 13 338 1.2× 48 0.3× 70 0.5× 122 1.2× 57 1.1× 15 483
Pınar Saçaklı Türkiye 10 296 1.0× 50 0.3× 55 0.4× 73 0.7× 59 1.1× 29 418
Vivek Shukla India 6 471 1.6× 115 0.6× 86 0.7× 40 0.4× 55 1.0× 14 641
Quanyou Guo China 13 281 1.0× 241 1.3× 195 1.5× 79 0.8× 63 1.2× 48 570
B. Blázquez Spain 8 387 1.4× 152 0.8× 53 0.4× 36 0.4× 40 0.7× 9 456

Countries citing papers authored by E. Ferrandini

Since Specialization
Citations

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

Fields of papers citing papers by E. Ferrandini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of E. Ferrandini

This figure shows the co-authorship network connecting the top 25 collaborators of E. Ferrandini. A scholar is included among the top collaborators of E. Ferrandini 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 E. Ferrandini. E. Ferrandini 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.
Boutoial, Khalid, et al.. (2016). Consumer acceptance of milk from goats fed a diet supplemented with aromatic plants. International Journal of Dairy Technology. 70(1). 146–150. 3 indexed citations
2.
García, V., et al.. (2015). Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus). International Journal of Dairy Technology. 69(1). 96–102. 11 indexed citations
3.
Boutoial, Khalid, et al.. (2013). Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties. Journal of Dairy Research. 80(4). 448–456. 19 indexed citations
4.
Boutoial, Khalid, et al.. (2013). Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese. International Journal of Dairy Technology. 66(3). 366–372. 12 indexed citations
5.
García, V., et al.. (2013). Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus). Journal of the Science of Food and Agriculture. 94(3). 552–559. 10 indexed citations
6.
López, M.B., et al.. (2012). Physicochemical study of Murcia al Vino cheese. Small Ruminant Research. 106(2-3). 154–159. 2 indexed citations
7.
Ferrandini, E., M. Castillo, Mertxe de Renobales, et al.. (2012). Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. Journal of Dairy Science. 95(6). 2788–2796. 7 indexed citations
8.
9.
Boutoial, Khalid, et al.. (2012). Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties. Small Ruminant Research. 112(1-3). 147–153. 31 indexed citations
10.
López, M.B., et al.. (2011). Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd. Journal of Dairy Science. 94(3). 1091–1097. 20 indexed citations
11.
Ferrandini, E., et al.. (2011). Surface energy and wettability of polymers light-cured by two different systems. Journal of Applied Oral Science. 19(5). 517–520. 6 indexed citations
12.
Ferrandini, E., M.B. López, M. Castillo, & J. Laencina. (2010). Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese. Food Chemistry. 124(2). 583–588. 22 indexed citations
13.
Ferrandini, E., M.B. López, M. Castillo, et al.. (2008). Technological Characterization of Experimental Natural Rennets Pastes. Food Science and Technology International. 14(5_suppl). 63–70. 4 indexed citations
14.
Hernández, M.D., M.B. López, Ana Álvarez, et al.. (2008). Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry. 114(1). 237–245. 217 indexed citations
15.
16.
Bañón, Sancho, et al.. (2005). Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids. Meat Science. 72(2). 216–221. 47 indexed citations
17.
Castillo, M., et al.. (2005). PRELIMINARY EVALUATION OF AN OPTICAL METHOD FOR MODELING THE DILUTION OF FAT GLOBULES IN WHEY DURING SYNERESIS OF CHEESE CURD. Applied Engineering in Agriculture. 21(2). 265–269. 11 indexed citations
18.
Castillo, M., F. A. Payne, M.B. López, E. Ferrandini, & J. Laencina. (2004). Optical sensor technology for measuring whey fat concentration in cheese making. Journal of Food Engineering. 71(4). 354–360. 20 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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