Francisco Chenlo

3.3k total citations
95 papers, 2.7k citations indexed

About

Francisco Chenlo is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Francisco Chenlo has authored 95 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 76 papers in Food Science, 36 papers in Plant Science and 28 papers in Nutrition and Dietetics. Recurrent topics in Francisco Chenlo's work include Food Drying and Modeling (38 papers), Polysaccharides Composition and Applications (33 papers) and Microencapsulation and Drying Processes (23 papers). Francisco Chenlo is often cited by papers focused on Food Drying and Modeling (38 papers), Polysaccharides Composition and Applications (33 papers) and Microencapsulation and Drying Processes (23 papers). Francisco Chenlo collaborates with scholars based in Spain, Portugal and France. Francisco Chenlo's co-authors include Ramón Moreira, María Dolores Torres, G. Vázquez, Santiago Arufe, Diego Martiñá Prieto, Jorge Sineiro, Nicolau Vallejo, Luis Mayor, Alberto M. Sereno and Claudia Silva and has published in prestigious journals such as Journal of Cleaner Production, Chemical Engineering Journal and Carbohydrate Polymers.

In The Last Decade

Francisco Chenlo

94 papers receiving 2.6k citations

Peers

Francisco Chenlo
Ramón Moreira Spain
Suvendu Bhattacharya India
Yan Wu China
Figen Kaymak‐Ertekin Türkiye
Alberto M. Sereno Portugal
Athapol Noomhorm Thailand
Ana Andrés Spain
Javad Keramat Iran
Nasser Hamdami Iran
Amelia C. Rubiolo Argentina
Ramón Moreira Spain
Francisco Chenlo
Citations per year, relative to Francisco Chenlo Francisco Chenlo (= 1×) peers Ramón Moreira

Countries citing papers authored by Francisco Chenlo

Since Specialization
Citations

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

Fields of papers citing papers by Francisco Chenlo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Francisco Chenlo

This figure shows the co-authorship network connecting the top 25 collaborators of Francisco Chenlo. A scholar is included among the top collaborators of Francisco Chenlo 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 Francisco Chenlo. Francisco Chenlo 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
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Torres, María Dolores, Francisco Chenlo, & Ramón Moreira. (2017). Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans. Carbohydrate Polymers. 180. 72–80. 29 indexed citations
3.
Torres, María Dolores, Francisco Chenlo, & Ramón Moreira. (2017). Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels. Food and Bioprocess Technology. 11(1). 132–140. 24 indexed citations
4.
Torres, María Dolores, Francisco Chenlo, & Ramón Moreira. (2016). Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation. International Journal of Biological Macromolecules. 86. 418–424. 23 indexed citations
5.
Moreira, Ramón, et al.. (2015). Air drying of chopped chestnuts at several conditions: effect on colour and chemical characteristics of chestnut flour. International Food Research Journal. 22(1). 407–413. 3 indexed citations
6.
Moreira, Ramón, Francisco Chenlo, & Santiago Arufe. (2015). Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry. Carbohydrate Polymers. 127. 160–167. 19 indexed citations
7.
Moreira, Ramón, et al.. (2015). Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs. Journal of Food Science and Technology. 52(12). 7954–7963. 35 indexed citations
8.
Carvalho, Gisandro Reis, Francisco Chenlo, Ramón Moreira, & Javier Telis‐Romero. (2014). Physicothermal Properties of Aqueous Sodium Chloride Solutions. Journal of Food Process Engineering. 38(3). 234–242. 28 indexed citations
9.
Chenlo, Francisco, et al.. (2014). Water Desorption Isotherms of Raw and Osmotically Dehydrated Garlic. Journal of Agricultural Science and Technology. 16(5). 1097–1107. 4 indexed citations
10.
Torres, María Dolores, et al.. (2012). Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums. Carbohydrate Polymers. 89(2). 592–598. 121 indexed citations
11.
Moreira, Ramón, et al.. (2012). Influence of the chestnuts drying temperature on the rheological properties of their doughs. Food and Bioproducts Processing. 91(1). 7–13. 31 indexed citations
12.
Moreira, Ramón, Francisco Chenlo, María Dolores Torres, & J. Glazer. (2012). Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature. Journal of Food Engineering. 112(1-2). 94–99. 53 indexed citations
13.
Moreira, Ramón, Francisco Chenlo, & María Dolores Torres. (2012). Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT. 50(1). 160–166. 56 indexed citations
14.
Moreira, Ramón, Francisco Chenlo, María Dolores Torres, & Diego Martiñá Prieto. (2011). Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations. Food and Bioprocess Technology. 5(6). 2301–2310. 41 indexed citations
15.
Moreira, Ramón, et al.. (2010). Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride. Food and Bioproducts Processing. 89(2). 109–115. 19 indexed citations
16.
Moreira, Ramón, et al.. (2010). Analysis of Chestnut Cellular Tissue during Osmotic Dehydration, Air Drying, and Rehydration Processes. Drying Technology. 29(1). 10–18. 16 indexed citations
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Moreira, Ramón, et al.. (2005). Mathematical Modelling of the Drying Kinetics of Chestnut (Castanea Sativa Mill.). Food and Bioproducts Processing. 83(4). 306–314. 31 indexed citations
20.
Chenlo, Francisco, et al.. (2002). Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes. Journal of Food Engineering. 54(4). 347–352. 90 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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