Irene Cilla

961 total citations
18 papers, 744 citations indexed

About

Irene Cilla is a scholar working on Animal Science and Zoology, Food Science and Plant Science. According to data from OpenAlex, Irene Cilla has authored 18 papers receiving a total of 744 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Animal Science and Zoology, 11 papers in Food Science and 5 papers in Plant Science. Recurrent topics in Irene Cilla's work include Meat and Animal Product Quality (18 papers), Sensory Analysis and Statistical Methods (7 papers) and Animal Nutrition and Physiology (5 papers). Irene Cilla is often cited by papers focused on Meat and Animal Product Quality (18 papers), Sensory Analysis and Statistical Methods (7 papers) and Animal Nutrition and Physiology (5 papers). Irene Cilla collaborates with scholars based in Spain. Irene Cilla's co-authors include Pedro Roncalés, Luis Martı́nez, José Antonio Beltrán, Djamel Djenane, J. Altarriba, Ana I. Sanjuán, L. M. Albisu, J. Arnau, Helena Resano and Luís Guerrero and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Food Science.

In The Last Decade

Irene Cilla

18 papers receiving 706 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Irene Cilla Spain 16 573 326 113 83 77 18 744
Ersel Obuz United States 14 535 0.9× 319 1.0× 71 0.6× 82 1.0× 42 0.5× 26 701
Pedro Luis Gomis Díaz Spain 14 520 0.9× 346 1.1× 79 0.7× 96 1.2× 165 2.1× 19 757
Luis Martı́nez Spain 15 603 1.1× 469 1.4× 122 1.1× 90 1.1× 85 1.1× 18 1000
G. Torrescano Mexico 9 584 1.0× 243 0.7× 63 0.6× 91 1.1× 154 2.0× 14 712
Mustafa Karakaya Türkiye 15 415 0.7× 293 0.9× 52 0.5× 52 0.6× 89 1.2× 46 629
Dick Whittier United States 8 690 1.2× 261 0.8× 217 1.9× 56 0.7× 26 0.3× 10 805
A. Andrés-Bello Spain 13 341 0.6× 435 1.3× 84 0.7× 64 0.8× 104 1.4× 14 819
R. T. Nassu Brazil 18 510 0.9× 356 1.1× 59 0.5× 71 0.9× 76 1.0× 69 1.1k
Claudia Nakamura Horita Brazil 8 449 0.8× 387 1.2× 69 0.6× 66 0.8× 47 0.6× 10 759
Vladimiros Lougovois Greece 9 776 1.4× 240 0.7× 183 1.6× 95 1.1× 74 1.0× 20 995

Countries citing papers authored by Irene Cilla

Since Specialization
Citations

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

Fields of papers citing papers by Irene Cilla

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Irene Cilla

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

All Works

18 of 18 papers shown
1.
Guerrero, Ana, M.M. Campo, Irene Cilla, et al.. (2014). A Comparison of Laboratory‐Based and Home‐Based Tests of Consumer Preferences Using Kid and Lamb Meat. Journal of Sensory Studies. 29(3). 201–210. 19 indexed citations
2.
Horcada, A., M.M. Campo, O. Polvillo, et al.. (2014). A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs. Spanish Journal of Agricultural Research. 12(2). 427–435. 11 indexed citations
3.
Sañudo, C., M.M. Campo, E. Muela, et al.. (2012). Carcass characteristics and instrumental meat quality of suckling kids and lambs. Spanish Journal of Agricultural Research. 10(3). 690–700. 29 indexed citations
4.
Resano, Helena, Ana I. Sanjuán, Irene Cilla, Pedro Roncalés, & L. M. Albisu. (2009). Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data. Meat Science. 84(3). 344–351. 51 indexed citations
5.
Resano, Helena, et al.. (2008). Do experts' sensory assessment match consumers' hedonic valuations? An exploratory analysis on cured ham.. 415–421. 1 indexed citations
6.
García‐González, Diego L., et al.. (2006). Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities. Meat Science. 73(3). 521–528. 22 indexed citations
7.
Martı́nez, Luis, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2006). Combined Effect of Modified Atmosphere Packaging and Addition of Rosemary (Rosmarinus officinalis), Ascorbic Acid, Red Beet Root (Beta vulgaris), and Sodium Lactate and Their Mixtures on the Stability of Fresh Pork Sausages. Journal of Agricultural and Food Chemistry. 54(13). 4674–4680. 23 indexed citations
8.
Cilla, Irene, Luis Martı́nez, José Antonio Beltrán, & Pedro Roncalés. (2006). Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale. Meat Science. 73(4). 581–589. 54 indexed citations
9.
Martı́nez, Luis, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2006). Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere. Journal of Food Science. 71(1). 44 indexed citations
10.
Martı́nez, Luis, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2006). Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride. Journal of the Science of Food and Agriculture. 86(9). 1298–1307. 58 indexed citations
11.
Martı́nez, Luis, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2006). Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper. Meat Science. 75(3). 443–450. 35 indexed citations
12.
Cilla, Irene, Luis Martı́nez, Luís Guerrero, et al.. (2006). Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge. Food Science and Technology International. 12(3). 229–240. 23 indexed citations
13.
Martı́nez, Luis, Djamel Djenane, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2005). Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere. Meat Science. 71(3). 563–570. 95 indexed citations
14.
Cilla, Irene, Luis Martı́nez, José Antonio Beltrán, & Pedro Roncalés. (2005). Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions. Meat Science. 69(4). 789–795. 54 indexed citations
15.
Cilla, Irene, Luis Martı́nez, José Antonio Beltrán, & Pedro Roncalés. (2005). Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts. Meat Science. 73(1). 12–21. 21 indexed citations
16.
Cilla, Irene, J. Altarriba, Luís Guerrero, et al.. (2005). Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability. Meat Science. 72(2). 252–260. 71 indexed citations
17.
Martı́nez, Luis, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2005). Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E‐162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere. Journal of the Science of Food and Agriculture. 86(4). 500–508. 38 indexed citations
18.
Martı́nez, Luis, Djamel Djenane, Irene Cilla, José Antonio Beltrán, & Pedro Roncalés. (2004). Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere. Food Chemistry. 94(2). 219–225. 95 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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