Fernando Osorio

2.3k total citations
70 papers, 1.8k citations indexed

About

Fernando Osorio is a scholar working on Food Science, Biomaterials and Plant Science. According to data from OpenAlex, Fernando Osorio has authored 70 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Food Science, 25 papers in Biomaterials and 19 papers in Plant Science. Recurrent topics in Fernando Osorio's work include Nanocomposite Films for Food Packaging (19 papers), Microencapsulation and Drying Processes (18 papers) and Proteins in Food Systems (10 papers). Fernando Osorio is often cited by papers focused on Nanocomposite Films for Food Packaging (19 papers), Microencapsulation and Drying Processes (18 papers) and Proteins in Food Systems (10 papers). Fernando Osorio collaborates with scholars based in Chile, Colombia and United States. Fernando Osorio's co-authors include O. Skurtys, Ricardo Andrade-Pizarro, Javier Enrione, Franco Pedreschi, Natalia Brossard, James F. Steffe, Silvia Matiacevich, Andrea Silva-Weiss, José Miguel Aguilera and Cristián Acevedo and has published in prestigious journals such as PLoS ONE, Carbohydrate Polymers and Biosensors and Bioelectronics.

In The Last Decade

Fernando Osorio

68 papers receiving 1.7k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Fernando Osorio Chile 26 791 718 483 178 167 70 1.8k
Fumihiko Tanaka Japan 24 571 0.7× 755 1.1× 777 1.6× 129 0.7× 78 0.5× 156 1.9k
You Tian China 18 476 0.6× 591 0.8× 311 0.6× 236 1.3× 317 1.9× 46 1.8k
Necati Özkan Türkiye 33 441 0.6× 984 1.4× 317 0.7× 357 2.0× 84 0.5× 71 2.4k
José Jorge Chanona‐Pérez Mexico 29 656 0.8× 1.3k 1.8× 877 1.8× 347 1.9× 116 0.7× 126 2.9k
O. Skurtys Chile 19 534 0.7× 304 0.4× 313 0.6× 276 1.6× 61 0.4× 37 1.2k
Javier Enrione Chile 25 834 1.1× 480 0.7× 264 0.5× 347 1.9× 182 1.1× 65 1.6k
Mostafa Mahrouz Morocco 31 339 0.4× 1.7k 2.4× 1.1k 2.3× 191 1.1× 57 0.3× 69 2.6k
Rosnita A. Talib Malaysia 30 1.0k 1.3× 757 1.1× 345 0.7× 278 1.6× 79 0.5× 82 2.4k
Reinhard Kohlus Germany 20 224 0.3× 722 1.0× 101 0.2× 173 1.0× 175 1.0× 91 1.3k
Martin Geyer Germany 23 419 0.5× 585 0.8× 1.3k 2.7× 213 1.2× 87 0.5× 106 2.1k

Countries citing papers authored by Fernando Osorio

Since Specialization
Citations

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

Fields of papers citing papers by Fernando Osorio

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Fernando Osorio

This figure shows the co-authorship network connecting the top 25 collaborators of Fernando Osorio. A scholar is included among the top collaborators of Fernando Osorio 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 Fernando Osorio. Fernando Osorio 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.
2.
Chávez, María Á., et al.. (2025). Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine. Foods. 14(3). 462–462. 1 indexed citations
3.
Osorio, Fernando, et al.. (2024). Physical Properties of Cellulose Derivative-Based Edible Films Elaborated with Liposomes Encapsulating Grape Seed Tannins. Antioxidants. 13(8). 989–989. 5 indexed citations
4.
Aguilera, José Miguel, et al.. (2024). Rheological and tribological properties of seaweed powders as thickeners for liquid foods. Food Hydrocolloids. 154. 110116–110116. 3 indexed citations
5.
Osorio, Fernando, et al.. (2024). Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles. Foods. 13(3). 414–414. 4 indexed citations
6.
Souza, Rodrigo Othávio de Assunção e, Fernando Osorio, Beatriz Santana Soares, et al.. (2024). A comprehensive review of non-invasive optical and microwave biosensors for glucose monitoring. Biosensors and Bioelectronics. 271. 117081–117081. 10 indexed citations
7.
Díaz, Hugo S., et al.. (2022). Lipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation. Antioxidants. 11(10). 1928–1928. 7 indexed citations
8.
9.
Brossard, Natalia, Arianna Ricci, Xinmiao Wang, et al.. (2021). Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. International Journal of Food Science & Technology. 56(10). 5382–5394. 13 indexed citations
10.
Osorio, Fernando, et al.. (2021). Wine astringency: more than just tannin–protein interactions. Journal of the Science of Food and Agriculture. 102(5). 1771–1781. 47 indexed citations
11.
Robert, Paz, Cristina Vergara, Andrea Silva-Weiss, et al.. (2020). Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions. PLoS ONE. 15(1). e0227866–e0227866. 7 indexed citations
12.
Brossard, Natalia, et al.. (2019). Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage. Journal of Dairy Research. 86(2). 248–251. 3 indexed citations
13.
Silva-Weiss, Andrea, et al.. (2019). Effect of lyophilization on the physicochemical and rheological properties of food grade liposomes that encapsulate rutin. Food Research International. 130. 108967–108967. 36 indexed citations
14.
Ortíz, Jaime, et al.. (2017). Textural, flow and viscoelastic properties of Hass avocado ( Persea americana Mill.) during ripening under refrigeration conditions. Journal of Food Engineering. 219. 62–70. 19 indexed citations
15.
Brossard, Natalia, et al.. (2016). “Oral” Tribological Study on the Astringency Sensation of Red Wines. Journal of Texture Studies. 47(5). 392–402. 99 indexed citations
16.
Andrade-Pizarro, Ricardo, O. Skurtys, Fernando Osorio, et al.. (2014). Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps. LWT. 58(1). 158–165. 36 indexed citations
17.
Andrade-Pizarro, Ricardo, O. Skurtys, & Fernando Osorio. (2012). The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata). Redalyc (Universidad Autónoma del Estado de México). 3 indexed citations
18.
Zúñiga, Rommy N., O. Skurtys, Fernando Osorio, José Miguel Aguilera, & Franco Pedreschi. (2012). Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. Carbohydrate Polymers. 90(2). 1147–1158. 61 indexed citations
19.
Steffe, James F. & Fernando Osorio. (1987). Back extrusion of non-Newtonian fluids.. Nutrition Reviews. 22 indexed citations
20.
Osorio, Fernando & James F. Steffe. (1987). BACK EXTRUSION OF POWER LAW FLUIDS1. Journal of Texture Studies. 18(1). 43–63. 27 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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