H. D. Sánchez

663 total citations
19 papers, 528 citations indexed

About

H. D. Sánchez is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, H. D. Sánchez has authored 19 papers receiving a total of 528 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Nutrition and Dietetics, 10 papers in Food Science and 5 papers in Plant Science. Recurrent topics in H. D. Sánchez's work include Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Polysaccharides Composition and Applications (5 papers). H. D. Sánchez is often cited by papers focused on Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Polysaccharides Composition and Applications (5 papers). H. D. Sánchez collaborates with scholars based in Argentina. H. D. Sánchez's co-authors include Carlos Osella, Marı́a del Pilar Buera, Carlos R. Carrara, Rolando J. González, R. Torres, Santiago Pérez, J. L. Robutti, Silvina R. Drago and N. Sabbag and has published in prestigious journals such as Journal of Food Science, LWT and Starch - Stärke.

In The Last Decade

H. D. Sánchez

19 papers receiving 499 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
H. D. Sánchez Argentina 11 461 325 115 70 38 19 528
Carlos Osella Argentina 14 576 1.2× 467 1.4× 141 1.2× 85 1.2× 71 1.9× 32 732
M. Ross New Zealand 12 420 0.9× 307 0.9× 169 1.5× 57 0.8× 16 0.4× 14 543
R.S. Kadan United States 10 543 1.2× 404 1.2× 223 1.9× 29 0.4× 21 0.6× 17 670
Arzu Başman Türkiye 17 670 1.5× 566 1.7× 247 2.1× 63 0.9× 34 0.9× 27 855
Thu H. McCann Australia 9 353 0.8× 372 1.1× 101 0.9× 33 0.5× 28 0.7× 10 525
Ángela Bravo‐Núñez Spain 11 322 0.7× 270 0.8× 127 1.1× 20 0.3× 11 0.3× 21 433
Amornrat Mukprasirt Thailand 7 230 0.5× 216 0.7× 68 0.6× 28 0.4× 24 0.6× 11 354
Jonathan A. Gray United States 7 708 1.5× 521 1.6× 183 1.6× 15 0.2× 62 1.6× 8 811
Camino M. Mancebo Spain 6 397 0.9× 308 0.9× 113 1.0× 42 0.6× 13 0.3× 6 459
Narelle Egan Australia 8 389 0.8× 190 0.6× 180 1.6× 18 0.3× 18 0.5× 12 458

Countries citing papers authored by H. D. Sánchez

Since Specialization
Citations

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

Fields of papers citing papers by H. D. Sánchez

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by H. D. Sánchez. 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 H. D. Sánchez. The network helps show where H. D. Sánchez may publish in the future.

Co-authorship network of co-authors of H. D. Sánchez

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

All Works

19 of 19 papers shown
1.
Pérez, Santiago, et al.. (2012). Effect of soy flour and whey protein concentrate on cookie color. LWT. 50(1). 120–125. 33 indexed citations
2.
Osella, Carlos, et al.. (2011). Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour. International Journal of Food Sciences and Nutrition. 62(4). 385–391. 13 indexed citations
3.
Osella, Carlos, et al.. (2011). Effect of storage temperature on starch retrogradation of bread staling. Starch - Stärke. 63(9). 587–593. 94 indexed citations
4.
Sánchez, H. D., et al.. (2011). Optimización de los Niveles de los Agentes Oxidante/Reductor en la Panificación de Harina de Trigo. Información tecnológica. 22(6). 75–86. 1 indexed citations
5.
6.
Sánchez, H. D., et al.. (2011). Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance. Food and Nutrition Sciences. 2(6). 553–559. 11 indexed citations
7.
Drago, Silvina R., et al.. (2009). [Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability].. PubMed. 59(3). 325–31. 12 indexed citations
8.
Sánchez, H. D., et al.. (2008). ELABORATION OF BREAD WITHOUT GLUTEN FROM EXTRUDED RICE FLOURS. Ciencia y Tecnologia Alimentaria. 6(2). 109–116. 15 indexed citations
9.
Osella, Carlos, et al.. (2008). DOUGH PROPERTIES RELATED TO BAKING QUALITY USING PRINCIPAL COMPONENT ANALYSIS. Redalyc (Universidad Autónoma del Estado de México). 6(2). 95–100. 8 indexed citations
10.
Sabbag, N., et al.. (2008). [Inactivated pea flour (Pisum sativum) in bread making].. PubMed. 58(4). 397–402. 10 indexed citations
11.
Sánchez, H. D., et al.. (2008). ELABORACIÓN DE PAN SIN GLUTEN CON HARINAS DE ARROZ EXTRUDIDAS ELABORATION OF BREAD WITHOUT GLUTEN FROM EXTRUDED RICE FLOURS. Ciencia y Tecnologia Alimentaria. 6(2). 109–116. 20 indexed citations
12.
Osella, Carlos, et al.. (2008). [Effect of increased protein content on nutritional and sensory quality of cookies].. PubMed. 58(4). 403–10. 5 indexed citations
13.
14.
Osella, Carlos, et al.. (2006). Molienda de Trigo: Ensayos Comparativos de Escala Industrial con Planta Piloto. Información tecnológica. 17(3). 1 indexed citations
15.
Osella, Carlos, et al.. (2005). Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread. Starch - Stärke. 57(5). 208–216. 100 indexed citations
16.
Sánchez, H. D., et al.. (2004). Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk. Food Science and Technology International. 10(1). 5–9. 57 indexed citations
17.
Sánchez, H. D., et al.. (2002). Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch. Journal of Food Science. 67(1). 416–419. 121 indexed citations
18.
Torres, R., et al.. (1999). [Performance of rice varieties in making bread without gluten].. PubMed. 49(2). 162–5. 9 indexed citations
19.
Sánchez, H. D., et al.. (1998). [Nutritional improvement of French type bread].. PubMed. 48(4). 349–53. 7 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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