Isabel Hernando

5.7k total citations · 1 hit paper
165 papers, 4.4k citations indexed

About

Isabel Hernando is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Isabel Hernando has authored 165 papers receiving a total of 4.4k indexed citations (citations by other indexed papers that have themselves been cited), including 104 papers in Food Science, 60 papers in Nutrition and Dietetics and 46 papers in Plant Science. Recurrent topics in Isabel Hernando's work include Food composition and properties (50 papers), Proteins in Food Systems (44 papers) and Postharvest Quality and Shelf Life Management (32 papers). Isabel Hernando is often cited by papers focused on Food composition and properties (50 papers), Proteins in Food Systems (44 papers) and Postharvest Quality and Shelf Life Management (32 papers). Isabel Hernando collaborates with scholars based in Spain, Brazil and Italy. Isabel Hernando's co-authors include Amparo Quiles, I. Pérez‐Munuera, Empar Llorca, Susana Fiszman, Pere Morell, Ana Salvador, Julia Rodríguez‐García, M.Á. Lluch, María Hernández‐Carrión and Virginia Larrea and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Trends in Food Science & Technology.

In The Last Decade

Isabel Hernando

161 papers receiving 4.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

2021 234 citations Pere Morell, Amparo Quiles et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Isabel Hernando Spain	37	2.7k	1.3k	1.2k	769	584	165	4.4k
Yus Aniza Yusof Malaysia	39	2.3k 0.9×	1.2k 1.0×	755 0.6×	635 0.8×	259 0.4×	215	4.5k
Seyed Mohammad Taghi Gharibzahedi Iran	41	2.6k 0.9×	1.6k 1.2×	1.4k 1.1×	466 0.6×	346 0.6×	129	4.7k
Shahin Roohinejad Iran	43	2.1k 0.8×	1.3k 1.0×	769 0.6×	787 1.0×	551 0.9×	72	4.6k
Avi Shpigelman Israel	31	2.1k 0.8×	1.4k 1.1×	608 0.5×	755 1.0×	333 0.6×	70	3.6k
Antoni Femenia Spain	39	3.0k 1.1×	2.1k 1.7×	822 0.7×	1.1k 1.5×	367 0.6×	87	4.9k
Amparo Quiles Spain	30	1.6k 0.6×	751 0.6×	563 0.5×	512 0.7×	426 0.7×	106	2.7k
Ana Andrés Spain	42	3.3k 1.2×	1.5k 1.1×	999 0.8×	705 0.9×	827 1.4×	147	5.1k
Carmen Rosselló Spain	44	4.2k 1.5×	2.0k 1.6×	747 0.6×	1.3k 1.7×	561 1.0×	131	6.3k
Mehrdad Niakousari Iran	37	2.1k 0.8×	1.1k 0.8×	549 0.5×	662 0.9×	285 0.5×	157	3.7k
Abu ElGasim A. Yagoub China	40	2.1k 0.8×	954 0.7×	521 0.4×	407 0.5×	552 0.9×	125	4.8k

Countries citing papers authored by Isabel Hernando

Since Specialization

Citations

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

Fields of papers citing papers by Isabel Hernando

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Isabel Hernando

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Larrea, Virginia, et al.. (2023). Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds. International Journal of Gastronomy and Food Science. 32. 100749–100749. 3 indexed citations

Morell, Pere, et al.. (2023). Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions. Foods. 12(4). 870–870. 13 indexed citations

Larrea, Virginia, et al.. (2023). Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products. Food Structure. 38. 100346–100346. 4 indexed citations

Quiles, Amparo, et al.. (2022). High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers. Foods. 11(7). 994–994. 6 indexed citations

Hernando, Isabel, et al.. (2022). Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored ‘Giombo’ Persimmon. Agronomy. 12(10). 2464–2464. 3 indexed citations

Morell, Pere, et al.. (2021). Use of Oleogels to Replace Margarine in Steamed and Baked Buns. Foods. 10(8). 1781–1781. 18 indexed citations

Quiles, Amparo, et al.. (2021). Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies. Foods. 10(4). 847–847. 29 indexed citations

Quiles, Amparo, et al.. (2021). Use of Berry Pomace to Design Functional Foods. Food Reviews International. 39(6). 3204–3224. 20 indexed citations

González, Cristina M., Isabel Hernando, & Gemma Moraga. (2021). In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. Foods. 10(12). 3083–3083. 11 indexed citations

10.

Moraga, Gemma, et al.. (2021). Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers. Gels. 7(4). 245–245. 6 indexed citations

11.

Struck, Susanne, Katerina Alba, Cristina Proserpio, et al.. (2021). Cross‐national differences in consumer responses to savoury crackers containing blackcurrant pomace. International Journal of Food Science & Technology. 56(10). 5007–5016. 8 indexed citations

12.

Morales, Julia, Almudena Bermejo, Cristina Besada, et al.. (2020). Physicochemical changes and chilling injury disorders in ‘Tango’ mandarins stored at low temperatures. Journal of the Science of Food and Agriculture. 100(6). 2750–2760. 5 indexed citations

13.

Hernando, Isabel, et al.. (2019). Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas. LWT. 119. 108896–108896. 10 indexed citations

14.

Espert, M., et al.. (2019). Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source. LWT. 112. 108223–108223. 11 indexed citations

15.

Hernando, Isabel, et al.. (2019). Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids. International Journal of Food Science & Technology. 55(4). 1458–1467. 54 indexed citations

16.

Herranz, Beatriz, Marı́a Dolores Álvarez, Amparo Quiles, et al.. (2018). Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion. Innovative Food Science & Emerging Technologies. 51. 114–125. 21 indexed citations

17.

Garzón, Raquel, Isabel Hernando, Empar Llorca, & Cristina M. Rosell. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14). 5494–5502. 18 indexed citations

18.

Quiles, Amparo, Empar Llorca, Carolin Schmidt, et al.. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology. 53(6). 1579–1587. 42 indexed citations

19.

Morell, Pere, Susana Fiszman, Empar Llorca, & Isabel Hernando. (2017). Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure. Food Hydrocolloids. 72. 27–34. 21 indexed citations

20.

García‐Montero, Luis G., et al.. (2007). Effect of active carbonate, exchangeable calcium, and stoniness of soil on Tuber melanosporum carpophore production. New Zealand Journal of Crop and Horticultural Science. 35(1). 139–146. 16 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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