Empar Llorca

1.2k total citations
43 papers, 936 citations indexed

About

Empar Llorca is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Empar Llorca has authored 43 papers receiving a total of 936 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 15 papers in Nutrition and Dietetics and 13 papers in Plant Science. Recurrent topics in Empar Llorca's work include Food composition and properties (14 papers), Proteins in Food Systems (14 papers) and Postharvest Quality and Shelf Life Management (11 papers). Empar Llorca is often cited by papers focused on Food composition and properties (14 papers), Proteins in Food Systems (14 papers) and Postharvest Quality and Shelf Life Management (11 papers). Empar Llorca collaborates with scholars based in Spain, Mexico and Germany. Empar Llorca's co-authors include Isabel Hernando, Amparo Quiles, I. Pérez‐Munuera, Susana Fiszman, Virginia Larrea, M.Á. Lluch, Pere Morell, María Hernández‐Carrión, Gemma Moraga and Ana Salvador and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Empar Llorca

41 papers receiving 911 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Empar Llorca Spain 21 577 273 261 196 144 43 936
M.Á. Lluch Spain 17 427 0.7× 275 1.0× 298 1.1× 204 1.0× 84 0.6× 33 870
M. Shafiur Rahman South Korea 18 612 1.1× 206 0.8× 229 0.9× 245 1.3× 166 1.2× 44 1.0k
Erasmo Herman‐Lara Mexico 20 716 1.2× 320 1.2× 227 0.9× 129 0.7× 124 0.9× 61 1.1k
Lyulin Hu China 8 485 0.8× 276 1.0× 432 1.7× 130 0.7× 102 0.7× 9 851
Seher Kumcuoğlu Türkiye 16 492 0.9× 363 1.3× 121 0.5× 99 0.5× 159 1.1× 54 825
A. S. Bawa India 12 461 0.8× 171 0.6× 329 1.3× 91 0.5× 182 1.3× 17 925
Juan G. Torruco‐Uco Mexico 16 419 0.7× 305 1.1× 198 0.8× 103 0.5× 109 0.8× 36 847
Valeria Eim Spain 18 708 1.2× 188 0.7× 313 1.2× 111 0.6× 215 1.5× 44 1.1k
Jianlou Mu China 21 414 0.7× 187 0.7× 281 1.1× 199 1.0× 142 1.0× 45 952
Kamolwan Jangchud Thailand 23 805 1.4× 584 2.1× 424 1.6× 167 0.9× 132 0.9× 50 1.3k

Countries citing papers authored by Empar Llorca

Since Specialization
Citations

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

Fields of papers citing papers by Empar Llorca

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Empar Llorca

This figure shows the co-authorship network connecting the top 25 collaborators of Empar Llorca. A scholar is included among the top collaborators of Empar Llorca 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 Empar Llorca. Empar Llorca 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.
Llorca, Empar, et al.. (2025). Bioaccessibility of phytochemicals and nutrients in nixtamalized Cucurbita spp.: An in vitro and microstructural assessment. Food Research International. 222(Pt 2). 117724–117724.
2.
3.
Quiles, Amparo, et al.. (2022). High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers. Foods. 11(7). 994–994. 6 indexed citations
4.
González, Cristina M., Empar Llorca, Isabel Hernando, et al.. (2021). Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence. LWT. 142. 111007–111007. 21 indexed citations
5.
Hernández‐Carrión, María, et al.. (2020). Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach. Meat Science. 163. 108089–108089. 68 indexed citations
6.
7.
Quiles, Amparo, et al.. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT. 113. 108300–108300. 19 indexed citations
8.
Garzón, Raquel, Isabel Hernando, Empar Llorca, & Cristina M. Rosell. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14). 5494–5502. 18 indexed citations
9.
Quiles, Amparo, Empar Llorca, Carolin Schmidt, et al.. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology. 53(6). 1579–1587. 42 indexed citations
10.
Morell, Pere, Susana Fiszman, Empar Llorca, & Isabel Hernando. (2017). Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure. Food Hydrocolloids. 72. 27–34. 21 indexed citations
11.
Llorca, Empar, et al.. (2016). Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion. Food Chemistry. 220. 137–144. 14 indexed citations
12.
Pérez‐Esteve, Édgar, María Ruiz‐Rico, Cristina de la Torre, et al.. (2016). Stability of different mesoporous silica particles during an in vitro digestion. Microporous and Mesoporous Materials. 230. 196–207. 24 indexed citations
13.
Llorca, Empar, et al.. (2016). Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions. Food Hydrocolloids. 57. 169–177. 68 indexed citations
14.
Besada, Cristina, et al.. (2014). Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control. 51. 163–170. 23 indexed citations
15.
16.
Hernando, Isabel, et al.. (2012). Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low‐Fat Gluten and Lactose Free White Sauces. Journal of Food Science. 77(8). C859–65. 13 indexed citations
17.
Hernando, Isabel, et al.. (2011). Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion. Journal of Food Engineering. 109(4). 652–658. 22 indexed citations
18.
Llorca, Empar, et al.. (2009). Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven. Czech Journal of Food Sciences. 27(Special Issue 1). S290–S292. 1 indexed citations
19.
Larrea, Virginia, I. Pérez‐Munuera, Isabel Hernando, et al.. (2007). Microstructural changes in Teruel dry-cured ham during processing. Meat Science. 76(3). 574–582. 32 indexed citations
20.
Llorca, Empar, et al.. (2001). Effect of fermentation time on texture and microstructure of pickled carrots. Journal of the Science of Food and Agriculture. 81(15). 1553–1560. 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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