J. Arnau

6.0k total citations
144 papers, 4.8k citations indexed

About

J. Arnau is a scholar working on Animal Science and Zoology, Food Science and Insect Science. According to data from OpenAlex, J. Arnau has authored 144 papers receiving a total of 4.8k indexed citations (citations by other indexed papers that have themselves been cited), including 131 papers in Animal Science and Zoology, 51 papers in Food Science and 26 papers in Insect Science. Recurrent topics in J. Arnau's work include Meat and Animal Product Quality (131 papers), Animal Nutrition and Physiology (39 papers) and Sensory Analysis and Statistical Methods (26 papers). J. Arnau is often cited by papers focused on Meat and Animal Product Quality (131 papers), Animal Nutrition and Physiology (39 papers) and Sensory Analysis and Statistical Methods (26 papers). J. Arnau collaborates with scholars based in Spain, Netherlands and Denmark. J. Arnau's co-authors include P. Gou, Luís Guerrero, Josep Comaposada, X. Serra, María Dolors Guárdia, Joan Miquel Gelabert, Margarita Garriga, Jorge Ruiz-Ramírez, E. Fulladosa and Begonya Marcos and has published in prestigious journals such as Food Chemistry, Food Research International and International Journal of Food Microbiology.

In The Last Decade

J. Arnau

141 papers receiving 4.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
J. Arnau Spain 43 3.7k 1.7k 789 725 619 144 4.8k
P. Gou Spain 40 3.1k 0.8× 1.4k 0.8× 560 0.7× 615 0.8× 487 0.8× 147 4.2k
R. K. Miller United States 44 4.5k 1.2× 2.0k 1.1× 636 0.8× 392 0.5× 670 1.1× 179 5.7k
Samooel Jung South Korea 38 2.7k 0.7× 1.5k 0.9× 1.0k 1.3× 670 0.9× 532 0.9× 201 4.7k
Joseph G. Sebranek United States 38 3.4k 0.9× 2.5k 1.5× 919 1.2× 383 0.5× 672 1.1× 159 4.9k
Eero Puolanne Finland 42 4.6k 1.2× 1.5k 0.9× 1.1k 1.4× 506 0.7× 646 1.0× 103 5.5k
R.A. Mancini United States 32 4.3k 1.2× 1.1k 0.6× 813 1.0× 617 0.9× 417 0.7× 76 5.0k
José Antonio Beltrán Spain 40 3.6k 1.0× 1.6k 0.9× 703 0.9× 508 0.7× 422 0.7× 108 4.8k
Pedro Roncalés Spain 39 3.3k 0.9× 1.8k 1.0× 658 0.8× 507 0.7× 411 0.7× 89 4.6k
Lorenzo de la Hoz Spain 35 2.9k 0.8× 1.5k 0.9× 1.4k 1.7× 533 0.7× 432 0.7× 98 3.9k
F. K. McKeith United States 52 7.5k 2.1× 2.2k 1.3× 1.0k 1.3× 396 0.5× 684 1.1× 257 8.9k

Countries citing papers authored by J. Arnau

Since Specialization
Citations

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

Fields of papers citing papers by J. Arnau

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J. Arnau

This figure shows the co-authorship network connecting the top 25 collaborators of J. Arnau. A scholar is included among the top collaborators of J. Arnau 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 J. Arnau. J. Arnau 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.
Guerrero, Luís, et al.. (2024). Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods. 13(4). 533–533. 4 indexed citations
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Muñoz, Israel, X. Serra, M. Dolors Guàrdia, et al.. (2020). Radio frequency cooking of pork hams followed with conventional steam cooking. LWT. 123. 109104–109104. 22 indexed citations
5.
Muñoz, Israel, María Dolors Guárdia, J. Arnau, et al.. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and Chemical Toxicology. 143. 111554–111554. 15 indexed citations
6.
Bou, Ricard, et al.. (2018). Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling. Meat Science. 139. 192–200. 19 indexed citations
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Ferrini, Gabriele, J. Arnau, María Dolors Guárdia, & Josep Comaposada. (2013). The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®. Meat Science. 96(2). 688–694. 4 indexed citations
10.
Marcos, Begonya, P. Gou, María Dolors Guárdia, et al.. (2012). Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality. Meat Science. 95(3). 688–693. 7 indexed citations
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Gou, P., et al.. (2012). NIR technology for on-line determination of superficial aw and moisture content during the drying process of fermented sausages. Food Chemistry. 135(3). 1750–1755. 46 indexed citations
13.
Gou, P., et al.. (2010). Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages. Meat Science. 85(2). 325–330. 35 indexed citations
14.
Gou, P., Josep Comaposada, & J. Arnau. (2002). Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C. Meat Science. 61(1). 25–31. 46 indexed citations
15.
Arnau, J.. (2000). Aspectos tecnológicos que afectan al desarrollo de la textura y del flavor. 33(119). 24–29. 7 indexed citations
16.
Gou, P., et al.. (1998). Effect of sodium lactate and potassium bisulphite in a non-acid dry-cured sausage of reduced calibre. Fleischwirtschaft international. 78(1). 340–341. 1 indexed citations
17.
Arnau, J., Luís Guerrero, & P. Gou. (1998). The precipitation of phosphates in meat products. Fleischwirtschaft international. 78(6). 701–702. 17 indexed citations
18.
Guerrero, Luís, P. Gou, Pedro L. Alonso, & J. Arnau. (1996). Study of the Physicochemical and Sensorial Characteristics of Dry‐Cured Hams in Three Pig Genetic Types. Journal of the Science of Food and Agriculture. 70(4). 526–530. 1 indexed citations
19.
Garriga, Margarita, Marta Hugas, P. Gou, et al.. (1996). Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages. International Journal of Food Microbiology. 32(1-2). 173–183. 58 indexed citations
20.
Sárraga, Carmen, Marta Gil, J. Arnau, J.M. Monfort, & Roser Cussó. (1989). Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science. 25(4). 241–249. 71 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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