E. Saguer

1.2k total citations
48 papers, 921 citations indexed

About

E. Saguer is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, E. Saguer has authored 48 papers receiving a total of 921 indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 22 papers in Animal Science and Zoology and 13 papers in Molecular Biology. Recurrent topics in E. Saguer's work include Proteins in Food Systems (26 papers), Meat and Animal Product Quality (22 papers) and Microencapsulation and Drying Processes (11 papers). E. Saguer 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 (11 papers). E. Saguer collaborates with scholars based in Spain, Canada and United States. E. Saguer's co-authors include C. Carrétéro, Dolors Parés, Mònica Toldrà, Ashraf A. Ismail, Quim Tarrés, Pablo Álvarez, Pedro Salvador, Jacqueline Sedman, Marc Delgado‐Aguilar and M. Àngels Pèlach and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and International Journal of Biological Macromolecules.

In The Last Decade

E. Saguer

47 papers receiving 887 citations

Peers

E. Saguer
Dolors Parés Spain
Farah Badii United Kingdom
Mahmoudreza Ovissipour United States
Mala Nurilmala Indonesia
Hannes Hafsteinsson Iceland
D. Sukumar India
Yu‐Ru Huang Taiwan
José Luis Cárdenas-López Mexico
Yun‐Fang Qian China
Dolors Parés Spain
E. Saguer
Citations per year, relative to E. Saguer E. Saguer (= 1×) peers Dolors Parés

Countries citing papers authored by E. Saguer

Since Specialization
Citations

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

Fields of papers citing papers by E. Saguer

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of E. Saguer. A scholar is included among the top collaborators of E. Saguer 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. Saguer. E. Saguer 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.
Aguado, Roberto, et al.. (2025). Active food packaging based on Pickering emulsions of essential oils stabilized by cationic cellulose nanofibers. International Journal of Biological Macromolecules. 333(Pt 1). 148844–148844.
2.
Saguer, E., et al.. (2024). Strategies for Porcine Liver Valorization as a Source of Food Ingredients. IRTA (Institut de Recerca i Tecnologia Agroalimentaries). 2(3). 241–253. 2 indexed citations
3.
Fiol, Núria, et al.. (2024). Green synthesis and optimization of selenium nanoparticles using chitosan or cationic cellulose nanofibers. Cellulose. 32(2). 919–940. 4 indexed citations
4.
Aguado, Roberto, E. Saguer, Quim Tarrés, Núria Fiol, & Marc Delgado‐Aguilar. (2024). Antioxidant and antimicrobial emulsions with amphiphilic olive extract, nanocellulose-stabilized thyme oil and common salts for active paper-based packaging. International Journal of Biological Macromolecules. 279(Pt 2). 135110–135110. 9 indexed citations
5.
Saguer, E., et al.. (2023). Pork liver as a source of protein with excellent foaming properties. European Food Research and Technology. 250(3). 677–689. 2 indexed citations
6.
Saguer, E., et al.. (2023). Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse. Polish Journal of Food and Nutrition Sciences. 130–138. 6 indexed citations
7.
Saguer, E., Pedro A. Alvarez, Jacqueline Sedman, & Ashraf A. Ismail. (2013). Study of the denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FTIR spectroscopy. Food Hydrocolloids. 33(2). 402–414. 32 indexed citations
8.
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
9.
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
10.
Saguer, E., et al.. (2011). Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat Science. 90(3). 624–628. 61 indexed citations
11.
Saguer, E., Pablo Álvarez, & Ashraf A. Ismail. (2011). Heat-induced denaturation/aggregation of porcine plasma and its fractions studied by FTIR spectroscopy. Food Hydrocolloids. 27(1). 208–219. 39 indexed citations
12.
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
13.
14.
15.
Saguer, E., et al.. (2007). Structure–functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis. Food Hydrocolloids. 22(3). 459–467. 21 indexed citations
16.
17.
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
18.
Saguer, E., et al.. (2006). Fish (Rainbow Trout) Blood and Its Fractions as Food Ingredients. Journal of Aquatic Food Product Technology. 15(1). 19–51. 7 indexed citations
19.
Saguer, E., et al.. (2004). Efecto de la adición de cisteína sobre las propiedades gelificantes del plasma porcino a pH ácido. Alimentación, equipos y tecnología. 23(189). 86–91. 5 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Dolors Parés Breakdown of academic impact, for papers by Farah Badii Breakdown of academic impact, for papers by Mahmoudreza Ovissipour Breakdown of academic impact, for papers by Mala Nurilmala Breakdown of academic impact, for papers by Hannes Hafsteinsson Breakdown of academic impact, for papers by D. Sukumar Breakdown of academic impact, for papers by Yu‐Ru Huang Breakdown of academic impact, for papers by José Luis Cárdenas-López Breakdown of academic impact, for papers by Yun‐Fang Qian
Rankless by CCL
2026