I. Peinado

1.3k total citations
26 papers, 1.0k citations indexed

About

I. Peinado is a scholar working on Food Science, Biochemistry and Nutrition and Dietetics. According to data from OpenAlex, I. Peinado has authored 26 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 9 papers in Biochemistry and 8 papers in Nutrition and Dietetics. Recurrent topics in I. Peinado's work include Phytochemicals and Antioxidant Activities (9 papers), Proteins in Food Systems (8 papers) and Postharvest Quality and Shelf Life Management (6 papers). I. Peinado is often cited by papers focused on Phytochemicals and Antioxidant Activities (9 papers), Proteins in Food Systems (8 papers) and Postharvest Quality and Shelf Life Management (6 papers). I. Peinado collaborates with scholars based in Spain, Italy and United Kingdom. I. Peinado's co-authors include Ana Andrés, Ana Heredia, Georgios Koutsidis, Jennifer M. Ames, Carlos Bengoechea, David Julian McClements, Uri Lesmes, Julian D. McClements, Walter F. Miles and Matteo Scampicchio and has published in prestigious journals such as PLoS ONE, Langmuir and Food Chemistry.

In The Last Decade

I. Peinado

26 papers receiving 1.0k citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
I. Peinado 546 306 208 165 162 26 1.0k
Xiangjin Fu 345 0.6× 302 1.0× 202 1.0× 62 0.4× 134 0.8× 39 850
Lee Sin Chang 408 0.7× 121 0.4× 250 1.2× 87 0.5× 181 1.1× 56 914
Jia‐Nan Yan 734 1.3× 148 0.5× 302 1.5× 169 1.0× 116 0.7× 90 1.2k
Agnieszka Wikiera 374 0.7× 289 0.9× 115 0.6× 60 0.4× 549 3.4× 42 871
Jingsheng Liu 956 1.8× 392 1.3× 343 1.6× 37 0.2× 170 1.0× 58 1.5k
Xia Ma 380 0.7× 192 0.6× 252 1.2× 64 0.4× 296 1.8× 75 1.1k
A. Redondo 539 1.0× 592 1.9× 209 1.0× 66 0.4× 530 3.3× 42 1.4k
Maryam Mahmoudzadeh 239 0.4× 94 0.3× 186 0.9× 121 0.7× 81 0.5× 47 671
Mustafa Yaman 318 0.6× 332 1.1× 176 0.8× 32 0.2× 152 0.9× 87 974

Countries citing papers authored by I. Peinado

Since Specialization
Citations

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

Fields of papers citing papers by I. Peinado

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of I. Peinado

This figure shows the co-authorship network connecting the top 25 collaborators of I. Peinado. A scholar is included among the top collaborators of I. Peinado 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 I. Peinado. I. Peinado 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.
Calvo‐Lerma, Joaquim, V. Fornés, I. Peinado, et al.. (2019). A first approach for an evidence-based in vitro digestion method to adjust pancreatic enzyme replacement therapy in cystic fibrosis. PLoS ONE. 14(2). e0212459–e0212459. 13 indexed citations
2.
Peinado, I., Andrea Asensio‐Grau, Paola Pittia, et al.. (2019). In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract. Food Chemistry. 283. 155–163. 24 indexed citations
3.
Asensio‐Grau, Andrea, I. Peinado, Ana Heredia, & Ana Andrés. (2019). In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility. LWT. 113. 108278–108278. 24 indexed citations
4.
Peinado, I., et al.. (2018). Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chemistry. 254. 55–63. 50 indexed citations
5.
Peinado, I., et al.. (2018). Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts. Food Research International. 119. 951–959. 35 indexed citations
6.
Asensio‐Grau, Andrea, I. Peinado, Ana Heredia, & Ana Andrés. (2018). Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs. Journal of Functional Foods. 46. 579–586. 30 indexed citations
7.
Peinado, I., Virginia Larrea, Ana Heredia, & Ana Andrés. (2018). Lipolysis kinetics of milk-fat catalyzed by an enzymatic supplement under simulated gastrointestinal conditions. Food Bioscience. 23. 1–8. 7 indexed citations
8.
9.
Heredia, Ana, et al.. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry. 237. 58–64. 56 indexed citations
10.
Peinado, I., et al.. (2017). Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate. Rapid Communications in Mass Spectrometry. 32(1). 57–62. 4 indexed citations
11.
Peinado, I., Walter F. Miles, & Georgios Koutsidis. (2016). Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil. Food Chemistry. 212. 612–619. 63 indexed citations
12.
Peinado, I., et al.. (2016). Stability of β-carotene in polyethylene oxide electrospun nanofibers. Applied Surface Science. 370. 111–116. 40 indexed citations
13.
Peinado, I., Georgios Koutsidis, & Jennifer M. Ames. (2015). Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT. 66. 444–452. 64 indexed citations
14.
Peinado, I., et al.. (2014). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience. 9. 47–59. 19 indexed citations
15.
Peinado, I., et al.. (2012). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry. 138(1). 621–629. 16 indexed citations
16.
Peinado, I., et al.. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering. 113(3). 365–373. 20 indexed citations
17.
Heredia, Ana, et al.. (2011). Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power. Food Chemistry. 130(4). 889–895. 30 indexed citations
18.
Bengoechea, Carlos, I. Peinado, & David Julian McClements. (2011). Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics. Food Hydrocolloids. 25(5). 1354–1360. 112 indexed citations
19.
Peinado, I., Uri Lesmes, Ana Andrés, & Julian D. McClements. (2010). Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides. Langmuir. 26(12). 9827–9834. 113 indexed citations
20.
Heredia, Ana, et al.. (2010). Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato. Food Chemistry. 123(1). 92–98. 51 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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