G. Saldaña

1.6k total citations
25 papers, 1.1k citations indexed

About

G. Saldaña is a scholar working on Biotechnology, Food Science and Plant Science. According to data from OpenAlex, G. Saldaña has authored 25 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Biotechnology, 13 papers in Food Science and 5 papers in Plant Science. Recurrent topics in G. Saldaña's work include Microbial Inactivation Methods (17 papers), Listeria monocytogenes in Food Safety (11 papers) and Fermentation and Sensory Analysis (6 papers). G. Saldaña is often cited by papers focused on Microbial Inactivation Methods (17 papers), Listeria monocytogenes in Food Safety (11 papers) and Fermentation and Sensory Analysis (6 papers). G. Saldaña collaborates with scholars based in Spain, Mexico and Germany. G. Saldaña's co-authors include Javier Raso, Ignacio Ãlvarez, Eduardo Puértolas, S. Condón, S. Monfort, Noelia López, Elisa Luengo, Juan Manuel Martínez, Ana Cristina Sánchez‐Gimeno and M. Benito and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

G. Saldaña

25 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
G. Saldaña Spain	19	672	560	235	219	175	25	1.1k
R.A.H. Timmermans Netherlands	12	455 0.7×	318 0.6×	134 0.6×	106 0.5×	122 0.7×	15	744
Mengxiang Gao China	20	668 1.0×	623 1.1×	239 1.0×	65 0.3×	121 0.7×	54	1.2k
Zamantha Escobedo‐Avellaneda Mexico	17	250 0.4×	361 0.6×	166 0.7×	160 0.7×	45 0.3×	36	737
Noelia López Spain	15	617 0.9×	702 1.3×	367 1.6×	363 1.7×	162 0.9×	21	1.0k
A. Angersbach Germany	23	1.4k 2.1×	1.2k 2.2×	462 2.0×	226 1.0×	659 3.8×	31	2.1k
Sevcan Ünlütürk Türkiye	19	646 1.0×	517 0.9×	244 1.0×	149 0.7×	32 0.2×	39	1.1k
İlkay Şensoy Türkiye	13	188 0.3×	461 0.8×	132 0.6×	154 0.7×	78 0.4×	25	858
Ester Betoret Spain	17	205 0.3×	662 1.2×	189 0.8×	203 0.9×	55 0.3×	32	994
B.I.O. Ade‐Omowaye Nigeria	20	480 0.7×	839 1.5×	591 2.5×	159 0.7×	226 1.3×	44	1.5k
Vilbett Briones-Labarca Chile	18	325 0.5×	816 1.5×	354 1.5×	308 1.4×	59 0.3×	34	1.4k

Countries citing papers authored by G. Saldaña

Since Specialization

Citations

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

Fields of papers citing papers by G. Saldaña

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of G. Saldaña

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

Nieto, Juan Antonio, Blanca Viadel, Ana Romo‐Hualde, et al.. (2024). Sourdough bread enriched with exopolysaccharides and gazpacho by-products modulates in vitro the microbiota dysbiosis. International Journal of Biological Macromolecules. 272(Pt 1). 132906–132906. 2 indexed citations

Boqué, Noemí, Lucía Tarro, Alice Rosi, et al.. (2021). Study Protocol of a Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. a Traditional Low-Fat Diet in Adolescents: The MED4Youth Study. International Journal of Environmental Research and Public Health. 18(9). 4841–4841. 4 indexed citations

Saldaña, G., et al.. (2016). Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications. Innovative Food Science & Emerging Technologies. 39. 179–187. 35 indexed citations

Martínez, Juan Manuel, Elisa Luengo, G. Saldaña, Ignacio Ãlvarez, & Javier Raso. (2016). C-phycocyanin extraction assisted by pulsed electric field from Artrosphira platensis. Food Research International. 99(Pt 3). 1042–1047. 123 indexed citations

Castellanos-Jankiewicz, Ashley, et al.. (2015). Adipose tissue redistribution caused by an early consumption of a high sucrose diet in a rat model.. PubMed. 31(6). 2546–53. 13 indexed citations

Meneses, Nicolás, G. Saldaña, Henry Jaeger, et al.. (2013). Modelling of polyphenoloxidase inactivation by pulsed electric fields considering coupled effects of temperature and electric field. Innovative Food Science & Emerging Technologies. 20. 126–132. 23 indexed citations

Saldaña, G., Ignacio Ãlvarez, S. Condón, & Javier Raso. (2013). Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization. Critical Reviews in Food Science and Nutrition. 54(11). 1415–1426. 67 indexed citations

Monfort, S., G. Saldaña, S. Condón, Javier Raso, & Ignacio Ãlvarez. (2012). Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives. Food Microbiology. 30(2). 393–399. 60 indexed citations

Benito, M., et al.. (2012). Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil. Food and Bioprocess Technology. 6(6). 1367–1373. 108 indexed citations

10.

Saldaña, G., et al.. (2011). Combined Effect of Temperature, pH, and Presence of Nisin on Inactivation of Staphylococcus aureus and Listeria monocytogenes by Pulsed Electric Fields. Foodborne Pathogens and Disease. 8(7). 797–802. 12 indexed citations

11.

Saldaña, G., Eduardo Puértolas, S. Monfort, Javier Raso, & Ignacio Ãlvarez. (2011). Defining treatment conditions for pulsed electric field pasteurization of apple juice. International Journal of Food Microbiology. 151(1). 29–35. 43 indexed citations

12.

Puértolas, Eduardo, G. Saldaña, Ignacio Ãlvarez, & Javier Raso. (2010). Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels. Journal of Agricultural and Food Chemistry. 58(4). 2351–2357. 52 indexed citations

13.

Saldaña, G., Eduardo Puértolas, S. Condón, Ignacio Ãlvarez, & Javier Raso. (2010). Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH. Innovative Food Science & Emerging Technologies. 11(2). 290–298. 39 indexed citations

14.

Puértolas, Eduardo, G. Saldaña, Ignacio Ãlvarez, & Javier Raso. (2010). Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration. Food Chemistry. 126(3). 1482–1487. 52 indexed citations

15.

Saldaña, G., Eduardo Puértolas, S. Condón, Ignacio Ãlvarez, & Javier Raso. (2010). Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH. Food Microbiology. 27(4). 550–558. 23 indexed citations

16.

Puértolas, Eduardo, G. Saldaña, S. Condón, Ignacio Ãlvarez, & Javier Raso. (2009). A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine. Journal of Food Science. 74(9). C647–52. 35 indexed citations

17.

Puértolas, Eduardo, G. Saldaña, S. Condón, Ignacio Ãlvarez, & Javier Raso. (2009). Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle. Food Chemistry. 119(3). 1063–1070. 84 indexed citations

18.

Galve, Enrique, et al.. (2009). Late benefits of dual-chamber pacing in obstructive hypertrophic cardiomyopathy: a 10-year follow-up study. Heart. 96(5). 352–356. 39 indexed citations

19.

Monfort, S., Elisa Gayán, G. Saldaña, et al.. (2009). Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg. Innovative Food Science & Emerging Technologies. 11(2). 306–313. 54 indexed citations

20.

Saldaña, G., et al.. (2008). Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7. Innovative Food Science & Emerging Technologies. 10(2). 160–165. 67 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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