Eva Hierro

2.6k total citations
54 papers, 2.0k citations indexed

About

Eva Hierro is a scholar working on Animal Science and Zoology, Molecular Biology and Biotechnology. According to data from OpenAlex, Eva Hierro has authored 54 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Animal Science and Zoology, 16 papers in Molecular Biology and 16 papers in Biotechnology. Recurrent topics in Eva Hierro's work include Meat and Animal Product Quality (38 papers), Listeria monocytogenes in Food Safety (13 papers) and Advanced Chemical Sensor Technologies (12 papers). Eva Hierro is often cited by papers focused on Meat and Animal Product Quality (38 papers), Listeria monocytogenes in Food Safety (13 papers) and Advanced Chemical Sensor Technologies (12 papers). Eva Hierro collaborates with scholars based in Spain, United Kingdom and United States. Eva Hierro's co-authors include Lorenzo de la Hoz, Juan Antonio Ordóñez Pereda, Manuela Fernández, José Manuel Bruna, Donald S. Mottram, Elvira Barroso, M. Gañán, J. Stephen Elmore, Susana Manzano and Beatriz Herranz and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Eva Hierro

54 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Eva Hierro Spain	25	1.4k	875	843	417	334	54	2.0k
Maria Lúcia Guerra Monteiro Brazil	25	1.0k 0.7×	942 1.1×	517 0.6×	233 0.6×	229 0.7×	114	2.1k
Louise H. Stahnke Denmark	24	1.4k 1.0×	941 1.1×	956 1.1×	170 0.4×	204 0.6×	31	1.9k
T. K. Singh Australia	26	820 0.6×	1.3k 1.5×	1.1k 1.3×	331 0.8×	348 1.0×	83	2.4k
Dacheng Kang China	16	1.2k 0.8×	758 0.9×	365 0.4×	322 0.8×	248 0.7×	28	1.6k
Dinesh D. Jayasena South Korea	21	1.3k 0.9×	756 0.9×	419 0.5×	211 0.5×	251 0.8×	62	2.1k
Ranjith Ramanathan United States	33	2.2k 1.5×	563 0.6×	716 0.8×	107 0.3×	432 1.3×	140	2.7k
J. Carballo Spain	32	2.5k 1.7×	1.6k 1.8×	636 0.8×	367 0.9×	125 0.4×	75	3.0k
Gaiming Zhao China	23	943 0.7×	492 0.6×	502 0.6×	109 0.3×	293 0.9×	95	1.5k
Roberta Virgili Italy	28	2.0k 1.3×	720 0.8×	705 0.8×	105 0.3×	216 0.6×	60	2.5k
Joanna Stadnik Poland	18	690 0.5×	476 0.5×	543 0.6×	207 0.5×	124 0.4×	63	1.2k

Countries citing papers authored by Eva Hierro

Since Specialization

Citations

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

Fields of papers citing papers by Eva Hierro

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Eva Hierro

This figure shows the co-authorship network connecting the top 25 collaborators of Eva Hierro. A scholar is included among the top collaborators of Eva Hierro 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 Eva Hierro. Eva Hierro 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

Fernández, Manuela, Paloma Morales, Claudio Alba, Ana I. Haza, & Eva Hierro. (2024). Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite. Heliyon. 10(17). e37487–e37487. 4 indexed citations

Morales, Paloma, et al.. (2023). Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells. Antioxidants. 12(3). 615–615. 7 indexed citations

Li, Xiran, Eva Hierro, Manuela Fernández, Lina Sheng, & Luxin Wang. (2023). Formation of Listeria monocytogenes persister cells in the produce-processing environment. International Journal of Food Microbiology. 390. 110106–110106. 13 indexed citations

Fernández, Manuela, Karen S. Arias, & Eva Hierro. (2016). Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile. Food and Bioprocess Technology. 9(8). 1335–1344. 24 indexed citations

Carballo, J., et al.. (2015). Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile. Food Control. 57. 275–281. 54 indexed citations

Hierro, Eva, Sandra C. Stringer, & Manuela Fernández. (2015). A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages. International Journal of Food Microbiology. 218. 66–70. 58 indexed citations

Gañán, M., Eva Hierro, Elvira Barroso, & Manuela Fernández. (2013). Use of pulsed light to increase the safety of ready-to-eat cured meat products. Food Control. 32(2). 512–517. 64 indexed citations

Hoz, Lorenzo de la, Juan Antonio Ordóñez Pereda, Eva Hierro, et al.. (2010). The lipid composition and texture profile of dry-cured loin as affected by feeding level in the period prior to the late fattening phase and by rearing system of Iberian pigs.. Italian Journal of Food Science. 22(4). 377–385. 1 indexed citations

Fernández, Manuela, Susana Manzano, Lorenzo de la Hoz, Juan Antonio Ordóñez Pereda, & Eva Hierro. (2009). Pulsed Light Inactivation of Listeria monocytogenes Through Different Plastic Films. Foodborne Pathogens and Disease. 6(10). 1265–1267. 24 indexed citations

10.

Herranz, Beatriz, et al.. (2008). Fatty acid composition of salami from different countries and their nutritional implications. International Journal of Food Sciences and Nutrition. 59(7-8). 607–618. 12 indexed citations

11.

Hoz, Lorenzo de la, Juan Antonio Ordóñez Pereda, Eva Hierro, et al.. (2007). Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin. Meat Science. 79(4). 666–676. 52 indexed citations

12.

Hierro, Eva, et al.. (2006). Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran. Food Chemistry. 103(4). 1159–1167. 44 indexed citations

13.

Hierro, Eva, Juan Antonio Ordóñez Pereda, José Manuel Bruna, et al.. (2004). Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species. European Food Research and Technology. 220(5-6). 494–501. 13 indexed citations

14.

Bruna, José Manuel, Eva Hierro, Lorenzo de la Hoz, et al.. (2002). Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology. 85(1-2). 111–125. 65 indexed citations

15.

Elmore, J. Stephen, Donald S. Mottram, & Eva Hierro. (2000). Two-Fibre Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry for the Analysis of Volatile Aroma Compounds in Cooked Pork. SSRN Electronic Journal. 1 indexed citations

16.

Bruna, José Manuel, Manuela Fernández, Eva Hierro, Juan Antonio Ordóñez Pereda, & Lorenzo de la Hoz. (2000). Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. Meat Science. 54(2). 135–145. 52 indexed citations

17.

Hoz, Lorenzo de la, et al.. (2000). Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks. European Food Research and Technology. 210(3). 179–188. 44 indexed citations

18.

Pereda, Juan Antonio Ordóñez, Eva Hierro, José Manuel Bruna, & Lorenzo de la Hoz. (1999). Changes in the Components of Dry-Fermented Sausages during Ripening. Critical Reviews in Food Science and Nutrition. 39(4). 329–367. 389 indexed citations

19.

Hoz, Lorenzo de la, et al.. (1996). Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams. Food Science and Technology International. 2(6). 391–397. 9 indexed citations

20.

Pereda, Juan Antonio Ordóñez, et al.. (1995). Modificaciones de los lípidos durante la maduración de los embutidos. Alimentación, equipos y tecnología. 14(1). 59–65. 8 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