Ester Betoret

1.4k total citations
32 papers, 994 citations indexed

About

Ester Betoret is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Ester Betoret has authored 32 papers receiving a total of 994 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 13 papers in Nutrition and Dietetics and 9 papers in Biochemistry. Recurrent topics in Ester Betoret's work include Microencapsulation and Drying Processes (10 papers), Probiotics and Fermented Foods (9 papers) and Phytochemicals and Antioxidant Activities (9 papers). Ester Betoret is often cited by papers focused on Microencapsulation and Drying Processes (10 papers), Probiotics and Fermented Foods (9 papers) and Phytochemicals and Antioxidant Activities (9 papers). Ester Betoret collaborates with scholars based in Spain, Italy and Colombia. Ester Betoret's co-authors include Noelia Betoret, P. Fito, Cristina M. Rosell, Marco Dalla Rosa, Cristina Barrera, Pietro Rocculi, Juan Manuel Castagnini, Juan Carbonell, Rosalba Lanciotti and Francesca Patrignani and has published in prestigious journals such as SHILAP Revista de lepidopterología, Trends in Food Science & Technology and Molecules.

In The Last Decade

Ester Betoret

32 papers receiving 969 citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
Ester Betoret 662 304 205 203 189 32 994
Rachna Sehrawat 675 1.0× 279 0.9× 248 1.2× 126 0.6× 244 1.3× 57 1.1k
Luz Araceli Ochoa‐Martínez 910 1.4× 467 1.5× 254 1.2× 296 1.5× 312 1.7× 62 1.4k
Maria Paciulli 813 1.2× 444 1.5× 139 0.7× 205 1.0× 266 1.4× 55 1.3k
Gülçin Yıldız 919 1.4× 196 0.6× 227 1.1× 204 1.0× 245 1.3× 48 1.2k
Agnese Panozzo 672 1.0× 178 0.6× 259 1.3× 295 1.5× 239 1.3× 29 1.2k
İlkay Şensoy 461 0.7× 313 1.0× 188 0.9× 154 0.8× 132 0.7× 25 858
Cristina Barrera 507 0.8× 204 0.7× 118 0.6× 204 1.0× 240 1.3× 43 774
Rogelio Sánchez‐Vega 502 0.8× 152 0.5× 262 1.3× 125 0.6× 131 0.7× 29 833
Wade Yang 582 0.9× 295 1.0× 234 1.1× 338 1.7× 339 1.8× 53 1.3k
Arunee Apichartsrangkoon 815 1.2× 372 1.2× 222 1.1× 145 0.7× 236 1.2× 52 1.2k

Countries citing papers authored by Ester Betoret

Since Specialization
Citations

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

Fields of papers citing papers by Ester Betoret

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ester Betoret

This figure shows the co-authorship network connecting the top 25 collaborators of Ester Betoret. A scholar is included among the top collaborators of Ester Betoret 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 Ester Betoret. Ester Betoret 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.
Betoret, Ester, et al.. (2024). Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions. Foods. 13(5). 744–744. 2 indexed citations
2.
Harasym, Joanna, et al.. (2024). Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation. Journal of Food Quality. 2024(1). 4 indexed citations
3.
Jiménez‐Hernández, Nuria, et al.. (2023). Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment. Antioxidants. 12(6). 1229–1229. 5 indexed citations
4.
Betoret, Ester, et al.. (2023). Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling. Sustainability. 15(13). 10704–10704. 4 indexed citations
5.
Glicerina, Virginia, Lorenzo Siroli, Ester Betoret, et al.. (2022). Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage. Journal of the Science of Food and Agriculture. 102(11). 4454–4461. 13 indexed citations
6.
Betoret, Ester & Cristina M. Rosell. (2020). Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact. Food Chemistry X. 8. 100106–100106. 18 indexed citations
7.
Betoret, Ester, et al.. (2020). Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour. Food Hydrocolloids. 112. 106373–106373. 15 indexed citations
8.
Nunzio, Mattia Di, et al.. (2020). Impact of processing on the nutritional and functional value of mandarin juice. Journal of the Science of Food and Agriculture. 100(12). 4558–4564. 14 indexed citations
9.
Betoret, Ester, et al.. (2019). Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti. Plant Foods for Human Nutrition. 74(4). 481–488. 14 indexed citations
10.
11.
Betoret, Ester & Cristina M. Rosell. (2019). Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chemistry. 97(1). 9–19. 63 indexed citations
12.
Patrignani, Francesca, Lorenzo Siroli, Diana Isabella Serrazanetti, et al.. (2017). Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. Food Research International. 97. 250–257. 28 indexed citations
13.
Betoret, Ester, Cinzia Mannozzi, Nicolò Dellarosa, et al.. (2016). Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties. Journal of Food Engineering. 200. 22–28. 24 indexed citations
14.
Castagnini, Juan Manuel, Noelia Betoret, Ester Betoret, & P. Fito. (2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT. 64(2). 1289–1296. 68 indexed citations
15.
Betoret, Ester, Noelia Betoret, Pietro Rocculi, & Marco Dalla Rosa. (2015). Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology. 46(1). 1–12. 88 indexed citations
16.
Codoñer‐Franch, Pilar, et al.. (2014). Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children.. SHILAP Revista de lepidopterología. 28(4). 1177–83. 14 indexed citations
17.
Codoñer‐Franch, Pilar, et al.. (2013). Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats. International Journal of Food Sciences and Nutrition. 64(7). 815–821. 8 indexed citations
18.
Betoret, Ester, Enrique Sentandreu, Noelia Betoret, et al.. (2012). Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies. 16. 298–304. 41 indexed citations
19.
Betoret, Ester, et al.. (2011). Functional foods development: Trends and technologies. Trends in Food Science & Technology. 22(9). 498–508. 213 indexed citations
20.
Betoret, Ester, Noelia Betoret, Juan Carbonell, & P. Fito. (2008). Effects of pressure homogenization on particle size and the functional properties of citrus juices. Journal of Food Engineering. 92(1). 18–23. 77 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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