F. Jiménez‐Colmenero

13.2k total citations
201 papers, 10.5k citations indexed

About

F. Jiménez‐Colmenero is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, F. Jiménez‐Colmenero has authored 201 papers receiving a total of 10.5k indexed citations (citations by other indexed papers that have themselves been cited), including 159 papers in Animal Science and Zoology, 117 papers in Food Science and 51 papers in Molecular Biology. Recurrent topics in F. Jiménez‐Colmenero's work include Meat and Animal Product Quality (159 papers), Proteins in Food Systems (50 papers) and Protein Hydrolysis and Bioactive Peptides (34 papers). F. Jiménez‐Colmenero is often cited by papers focused on Meat and Animal Product Quality (159 papers), Proteins in Food Systems (50 papers) and Protein Hydrolysis and Bioactive Peptides (34 papers). F. Jiménez‐Colmenero collaborates with scholars based in Spain, Tunisia and Brazil. F. Jiménez‐Colmenero's co-authors include Susana Cofrades, Claudia Ruíz‐Capillas, J. Carballo, Ana M. Herrero, Tatiana Pintado, M.T. Solas, Inés López‐López, Mehdi Triki, P. Carmona and Francisco J. Sánchez‐Muniz and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

F. Jiménez‐Colmenero

197 papers receiving 9.9k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
F. Jiménez‐Colmenero Spain	59	6.7k	6.1k	2.7k	2.1k	793	201	10.5k
Qian Liu China	57	4.9k 0.7×	5.3k 0.9×	3.0k 1.1×	1.5k 0.7×	1.1k 1.4×	319	10.2k
Rubén Domínguez Spain	53	5.8k 0.9×	4.4k 0.7×	2.3k 0.9×	1.7k 0.8×	1.1k 1.4×	205	10.3k
Claudia Ruíz‐Capillas Spain	47	3.5k 0.5×	3.4k 0.6×	2.2k 0.8×	1.1k 0.5×	447 0.6×	142	6.6k
Baohua Kong China	72	9.9k 1.5×	8.2k 1.4×	5.5k 2.1×	2.1k 1.0×	2.0k 2.6×	371	16.2k
Xiufang Xia China	48	4.9k 0.7×	3.4k 0.6×	1.9k 0.7×	671 0.3×	1.1k 1.4×	125	7.3k
Yun‐Sang Choi South Korea	42	3.9k 0.6×	3.6k 0.6×	1.7k 0.6×	1.3k 0.6×	1.6k 2.0×	333	7.3k
Mario Estévez Spain	57	8.2k 1.2×	3.1k 0.5×	3.2k 1.2×	1.2k 0.6×	1.5k 1.9×	185	11.3k
Daniel Franco Spain	53	4.2k 0.6×	3.1k 0.5×	2.1k 0.8×	1.2k 0.6×	849 1.1×	184	8.6k
Youling L. Xiong United States	81	10.7k 1.6×	10.4k 1.7×	6.5k 2.5×	2.9k 1.4×	2.7k 3.4×	349	19.8k
Qixing Jiang China	47	3.1k 0.5×	2.2k 0.4×	2.3k 0.9×	862 0.4×	582 0.7×	203	6.2k

Countries citing papers authored by F. Jiménez‐Colmenero

Since Specialization

Citations

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

Fields of papers citing papers by F. Jiménez‐Colmenero

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by F. Jiménez‐Colmenero. 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 F. Jiménez‐Colmenero. The network helps show where F. Jiménez‐Colmenero may publish in the future.

Co-authorship network of co-authors of F. Jiménez‐Colmenero

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

All Works

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20 of 20 papers shown

Cavalheiro, Carlos Pasqualin, Claudia Ruíz‐Capillas, Ana M. Herrero, et al.. (2020). Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage. International Journal of Food Science & Technology. 55(12). 3613–3621. 25 indexed citations

Pintado, Tatiana, Claudia Ruíz‐Capillas, F. Jiménez‐Colmenero, & Ana M. Herrero. (2020). Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods. 9(12). 1847–1847. 11 indexed citations

Gómez‐Estaca, Joaquín, Tatiana Pintado, F. Jiménez‐Colmenero, & Susana Cofrades. (2019). The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes. LWT. 119. 108909–108909. 53 indexed citations

Cofrades, Susana, et al.. (2018). Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Research International. 113. 465–473. 31 indexed citations

Cofrades, Susana, et al.. (2014). Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase. LWT. 59(2). 941–947. 52 indexed citations

Salcedo-Sandoval, Lorena, Susana Cofrades, Claudia Ruíz‐Capillas, & F. Jiménez‐Colmenero. (2014). Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system. Meat Science. 98(4). 795–803. 31 indexed citations

Salcedo-Sandoval, Lorena, Susana Cofrades, Claudia Ruíz‐Capillas, J. Carballo, & F. Jiménez‐Colmenero. (2014). Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment. Meat Science. 101. 95–102. 25 indexed citations

Jiménez‐Colmenero, F.. (2014). Declaraciones de propiedades saludables en carne y derivados cárnicos. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 45–56. 1 indexed citations

Delgado‐Pando, Gonzalo, et al.. (2013). Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study. European Journal of Nutrition. 53(1). 83–93. 16 indexed citations

10.

Herrero, Ana M., P. Carmona, Tatiana Pintado, F. Jiménez‐Colmenero, & Claudia Ruíz‐Capillas. (2012). Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer. Food Chemistry. 135(1). 133–139. 38 indexed citations

11.

López‐López, Inés, Susana Cofrades, Claudia Ruíz‐Capillas, & F. Jiménez‐Colmenero. (2009). Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Science. 83(2). 255–262. 96 indexed citations

12.

Ruíz‐Capillas, Claudia, F. Jiménez‐Colmenero, Alfonso V. Carrascosa, & Rosario Múñoz. (2007). Biogenic amine production in Spanish dry-cured “chorizo” sausage treated with high-pressure and kept in chilled storage. Meat Science. 77(3). 365–371. 45 indexed citations

13.

Ruíz‐Capillas, Claudia, J. Carballo, & F. Jiménez‐Colmenero. (2006). Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions. Meat Science. 75(3). 397–405. 42 indexed citations

14.

Ruíz‐Capillas, Claudia, Susana Cofrades, A. Serrano, & F. Jiménez‐Colmenero. (2004). Biogenic Amines in Restructured Beef Steaks as Affected by Added Walnuts and Cold Storage. Journal of Food Protection. 67(3). 607–609. 14 indexed citations

15.

Cofrades, Susana, Mercedes Careche, J. Carballo, & F. Jiménez‐Colmenero. (1997). Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin. Meat Science. 47(1-2). 157–166. 17 indexed citations

16.

Barreto, Giovana, et al.. (1996). Thermal gelation of meat batters as a function of type and level of fat and protein content. European Food Research and Technology. 202(3). 211–214. 13 indexed citations

17.

Carballo, J., et al.. (1991). Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures. Meat Science. 30(3). 235–244. 27 indexed citations

18.

Borderías, A. Javier, M. Tejada, F. Jiménez‐Colmenero, & P. Montero. (1987). El músculo de pescado: conservación a bajas temperaturas. Alimentaria: Revista de tecnología e higiene de los alimentos. 25–36. 2 indexed citations

19.

Jiménez‐Colmenero, F., et al.. (1985). Influencia del lavado sobre la calidad microbiológica de la carne recuperada mecánicamente conservada en refrigeración. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 25(1). 125–132.

20.

Jiménez‐Colmenero, F., et al.. (1982). Influencia del tipo de hueso sobre la carne de cerdo recuperada mecánicamente. Alimentaria: Revista de tecnología e higiene de los alimentos. 51–54. 1 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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