Edith Agama‐Acevedo

5.5k total citations
128 papers, 4.4k citations indexed

About

Edith Agama‐Acevedo is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Edith Agama‐Acevedo has authored 128 papers receiving a total of 4.4k indexed citations (citations by other indexed papers that have themselves been cited), including 115 papers in Nutrition and Dietetics, 73 papers in Food Science and 42 papers in Plant Science. Recurrent topics in Edith Agama‐Acevedo's work include Food composition and properties (114 papers), Microbial Metabolites in Food Biotechnology (60 papers) and Polysaccharides Composition and Applications (45 papers). Edith Agama‐Acevedo is often cited by papers focused on Food composition and properties (114 papers), Microbial Metabolites in Food Biotechnology (60 papers) and Polysaccharides Composition and Applications (45 papers). Edith Agama‐Acevedo collaborates with scholars based in Mexico, Venezuela and Sweden. Edith Agama‐Acevedo's co-authors include Luís A. Bello‐Pérez, Juscelino Tovar, José Álvarez‐Ramírez, Sandra L. Rodríguez‐Ambriz, Perla Osorio‐Díaz, Sonia G. Sáyago‐Ayerdi, José Juan Islas‐Hernández, Glenda Pacheco‐Vargas, Octavio Paredes‐López and Pamela C. Flores‐Silva and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Edith Agama‐Acevedo

126 papers receiving 4.2k citations

Peers

Edith Agama‐Acevedo

BIOMA

BIOCH

Alberto E. León Argentina

Mario M. Martínez Spain

Pablo D. Ribotta Argentina

Kawaljit Singh Sandhu India

Carlos Wanderlei Piler de Carvalho Brazil

Maninder Kaur India

Manuel Gómez Spain

Idrees Ahmed Wani India

Charanjit S. Riar India

M. C. Elias Brazil

Alberto E. León Argentina

Edith Agama‐Acevedo

3.9k ×1.2

3.4k ×1.3

1.5k ×1.2

322 ×0.8

BIOMA

365 ×1.3

BIOCH

Citations per year, relative to Edith Agama‐Acevedo Edith Agama‐Acevedo (= 1×) peers Alberto E. León

Countries citing papers authored by Edith Agama‐Acevedo

Since Specialization

Citations

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

Fields of papers citing papers by Edith Agama‐Acevedo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Edith Agama‐Acevedo. 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 Edith Agama‐Acevedo. The network helps show where Edith Agama‐Acevedo may publish in the future.

Co-authorship network of co-authors of Edith Agama‐Acevedo

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Heredia‐Olea, Erick, et al.. (2024). Extrusion of decoction residues of Roselle (Hibiscus sabdariffa L.) with different starchy wall materials retaining the polyphenol content after in vitro digestion. Food Chemistry. 467. 142322–142322.

Agama‐Acevedo, Edith, et al.. (2024). Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines. Food Hydrocolloids. 160. 110791–110791. 4 indexed citations

Agama‐Acevedo, Edith, et al.. (2024). High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent. Cereal Chemistry.

Agama‐Acevedo, Edith, et al.. (2024). Reactively extruded corn starch foams via organocatalytic acetylation: Effect of l(+)-tartaric acid as an organocatalyst on the molecular, structural, and digestibility characteristics of starch. Food Hydrocolloids. 162. 111029–111029. 1 indexed citations

Agama‐Acevedo, Edith, et al.. (2023). Dual Starch Modifications to Expand Its End‐Uses: A Review. Starch - Stärke. 76(11-12). 12 indexed citations

Agama‐Acevedo, Edith, et al.. (2022). Starches Isolated from the Pulp and Seeds of Unripe Pouteria campechiana Fruits as Potential Health‐Promoting Food Additives. Starch - Stärke. 75(1-2). 3 indexed citations

Carmona‐García, Roselis, Edith Agama‐Acevedo, Glenda Pacheco‐Vargas, et al.. (2022). Pregelatinised amaranth flour as an ingredient for low‐fat gluten‐free cakes. International Journal of Food Science & Technology. 57(4). 2346–2355. 2 indexed citations

Agama‐Acevedo, Edith, et al.. (2021). Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid. Food Chemistry. 375. 131657–131657. 23 indexed citations

Agama‐Acevedo, Edith, et al.. (2020). OSA Esterification of Amaranth and Maize Starch Nanocrystals and Their Use in “Pickering” Emulsions. Starch - Stärke. 72(7-8). 22 indexed citations

10.

Bello‐Pérez, Luís A., et al.. (2019). Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters. LWT. 118. 108834–108834. 16 indexed citations

11.

Agama‐Acevedo, Edith, et al.. (2019). Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility. Starch - Stärke. 72(9-10). 6 indexed citations

12.

Hoyos‐Leyva, Javier D., et al.. (2018). Thermodynamic analysis for assessing the physical stability of core materials microencapsulated in taro starch spherical aggregates. Carbohydrate Polymers. 197. 431–441. 9 indexed citations

13.

Agama‐Acevedo, Edith, Luís A. Bello‐Pérez, Jongbin Lim, Byung‐Hoo Lee, & Bruce R. Hamaker. (2018). Pregelatinized starches enriched in slowly digestible and resistant fractions. LWT. 97. 187–192. 14 indexed citations

14.

Bello‐Pérez, Luís A., Pamela C. Flores‐Silva, Edith Agama‐Acevedo, & Juscelino Tovar. (2018). Starch digestibility: past, present, and future. Journal of the Science of Food and Agriculture. 100(14). 5009–5016. 139 indexed citations

15.

Agama‐Acevedo, Edith, et al.. (2015). Estructura interna de los gránulos de almidón de plátano mediante gelatinización química superficial: propiedades morfológicas, fisicoquímicas y moleculares. Revista Mexicana de Ingeniería Química. 14(1). 73–80. 1 indexed citations

16.

Hoyos‐Leyva, Javier D., Luís A. Bello‐Pérez, Edith Agama‐Acevedo, & José Álvarez‐Ramírez. (2015). Optimising the heat moisture treatment of Morado banana starch by response surface analysis. Starch - Stärke. 67(11-12). 1026–1034. 33 indexed citations

17.

Millán, Julián de la Rosa, Edith Agama‐Acevedo, Perla Osorio‐Díaz, & Luís A. Bello‐Pérez. (2014). EFFECT OF COOKING, ANNEALING AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR. Revista Mexicana de Ingeniería Química. 13(1). 151–163. 15 indexed citations

18.

Agama‐Acevedo, Edith, Yolanda Salinas‐Moreno, Glenda Pacheco‐Vargas, & Luís A. Bello‐Pérez. (2011). Características físicas y químicas de dos razas de maíz azul: morfología del almidón. LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas). 2(3). 317–329. 10 indexed citations

19.

Vargas‐Torres, Apolonio, et al.. (2006). Digestibilidad del almidón en diferentes variedades de frijol (Phaseolus Vulgaris L.). Interciencia. 31(12). 881–884. 5 indexed citations

20.

Agama‐Acevedo, Edith, et al.. (2004). Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz. Interciencia. 29(11). 643–649. 16 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