Inmaculada Franco

2.5k total citations
81 papers, 2.0k citations indexed

About

Inmaculada Franco is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Inmaculada Franco has authored 81 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 51 papers in Animal Science and Zoology, 48 papers in Food Science and 33 papers in Molecular Biology. Recurrent topics in Inmaculada Franco's work include Meat and Animal Product Quality (50 papers), Probiotics and Fermented Foods (27 papers) and Protein Hydrolysis and Bioactive Peptides (23 papers). Inmaculada Franco is often cited by papers focused on Meat and Animal Product Quality (50 papers), Probiotics and Fermented Foods (27 papers) and Protein Hydrolysis and Bioactive Peptides (23 papers). Inmaculada Franco collaborates with scholars based in Spain, Portugal and Romania. Inmaculada Franco's co-authors include Javier Carballo, Sidonia Martı́nez, José M. Lorenzo, María C. García Fontán, Bernardo Prieto, Sónia Fonseca, María Gómez, F. Xavier Malcata, Ana Bernardo and J.M. Fresno and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Inmaculada Franco

80 papers receiving 1.9k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Inmaculada Franco Spain	28	1.2k	1.1k	922	323	155	81	2.0k
M.D. Selgas Spain	21	918 0.8×	1.2k 1.1×	545 0.6×	458 1.4×	95 0.6×	41	1.8k
A.S.R. Anjaneyulu India	24	811 0.7×	1.1k 1.0×	744 0.8×	209 0.6×	69 0.4×	69	1.8k
Javier Mateo Spain	22	754 0.7×	1.0k 0.9×	445 0.5×	279 0.9×	95 0.6×	97	1.7k
Yanyan Wu China	26	733 0.6×	814 0.7×	1.0k 1.1×	419 1.3×	123 0.8×	73	1.9k
María José Benito Spain	28	1.2k 1.0×	943 0.8×	1.1k 1.2×	288 0.9×	282 1.8×	90	2.1k
J.T. Keeton United States	32	1.4k 1.2×	1.9k 1.7×	563 0.6×	505 1.6×	188 1.2×	81	2.7k
J.F. ZAYAS United States	22	1.3k 1.2×	933 0.8×	504 0.5×	442 1.4×	182 1.2×	57	2.0k
Dinesh D. Jayasena South Korea	21	756 0.7×	1.3k 1.2×	419 0.5×	347 1.1×	211 1.4×	62	2.1k
Róbson Maia Franco Brazil	20	998 0.9×	728 0.6×	528 0.6×	413 1.3×	233 1.5×	152	1.7k
Rita de Cássia Ramos do Egypto Queiroga Brazil	27	1.3k 1.1×	830 0.7×	633 0.7×	643 2.0×	93 0.6×	137	2.3k

Countries citing papers authored by Inmaculada Franco

Since Specialization

Citations

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

Fields of papers citing papers by Inmaculada Franco

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Inmaculada Franco

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

Franco, Inmaculada, et al.. (2023). Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage. Foods. 12(7). 1381–1381. 3 indexed citations

Franco, Inmaculada, et al.. (2023). Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO). Food Hydrocolloids. 142. 108720–108720. 11 indexed citations

Franco, Inmaculada, et al.. (2021). Vitamin retention during the canning of swordfish ( Xiphias gladius ) with different filling media. Journal of Food Science. 86(5). 1704–1713. 8 indexed citations

Carballo, Javier, et al.. (2020). Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time. Foods. 9(10). 1377–1377. 16 indexed citations

Franco, Inmaculada, et al.. (2020). Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage. Food Research International. 136. 109601–109601. 31 indexed citations

Fonseca, Sónia, et al.. (2014). Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages. Journal of Food Protection. 77(9). 1605–1611. 6 indexed citations

Fonseca, Sónia, L.I.I. Ouoba, Inmaculada Franco, & Javier Carballo. (2013). Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo. Food Microbiology. 34(1). 215–226. 16 indexed citations

Bermúdez, Roberto, Inmaculada Franco, Daniel Franco, Javier Carballo, & José M. Lorenzo. (2012). Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed. Meat Science. 92(4). 394–399. 46 indexed citations

Fonseca, Sónia, et al.. (2012). Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage. Food Microbiology. 33(1). 77–84. 51 indexed citations

10.

Fonseca, Sónia, et al.. (2012). Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. Food Microbiology. 33(1). 61–68. 47 indexed citations

11.

Lorenzo, José M., et al.. (2010). Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages. Meat Science. 86(3). 684–691. 50 indexed citations

12.

Lorenzo, José M., et al.. (2009). Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives. Food Microbiology. 27(2). 229–235. 18 indexed citations

13.

Franco, Inmaculada, et al.. (2008). Biochemical characteristics of "sobrasada" (a spanish pork sausage): effect of the type of manufacture (homemade or industrial). Alimentaria. 83–90. 1 indexed citations

14.

Lorenzo, José M., Sidonia Martı́nez, Inmaculada Franco, & Javier Carballo. (2007). Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Meat Science. 77(2). 287–293. 67 indexed citations

15.

Franco, Inmaculada, et al.. (2002). Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”. SHILAP Revista de lepidopterología. 4 indexed citations

16.

Lorenzo, José M., et al.. (2002). Calidad sensorial en relación con las características bioquímicas del lacón crudo-curado comercializado en Galicia: propuestas de mejora. Alimentaria. 31–38. 1 indexed citations

17.

Carballo, Javier, et al.. (2001). Comportamiento de la flora microbiana durante la elaboración industrial de kefir a partir de leche de vaca. Alimentaria. 57–64. 1 indexed citations

18.

Carballo, Javier, et al.. (2001). Estudio del contenido en macro y microelementos minerales en embutidos tradicionales gallegos. Alimentaria. 31–36. 2 indexed citations

19.

Carballo, Javier, et al.. (1999). La calidad microbiológica de la leche destinada a la fabricación de queso. Alimentaria. 53–60. 1 indexed citations

20.

Fresno, J.M., et al.. (1998). Los quesos tradicionales de Castilla y León : Estado actual de su conocimiento cientifico. Alimentaria. 55–64. 2 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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