J. Carballo

3.8k total citations
75 papers, 3.0k citations indexed

About

J. Carballo is a scholar working on Animal Science and Zoology, Food Science and Insect Science. According to data from OpenAlex, J. Carballo has authored 75 papers receiving a total of 3.0k indexed citations (citations by other indexed papers that have themselves been cited), including 71 papers in Animal Science and Zoology, 32 papers in Food Science and 20 papers in Insect Science. Recurrent topics in J. Carballo's work include Meat and Animal Product Quality (71 papers), Bee Products Chemical Analysis (19 papers) and Animal Nutrition and Physiology (17 papers). J. Carballo is often cited by papers focused on Meat and Animal Product Quality (71 papers), Bee Products Chemical Analysis (19 papers) and Animal Nutrition and Physiology (17 papers). J. Carballo collaborates with scholars based in Spain, Cuba and Ecuador. J. Carballo's co-authors include F. Jiménez‐Colmenero, Susana Cofrades, Giovana Barreto, Josune Ayo, F. Fernández‐Martín, M.T. Solas, Pilar Fernández Hernando, Paloma Fernández, Helena M. Moreno and Claudia Ruíz‐Capillas and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

J. Carballo

75 papers receiving 2.7k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
J. Carballo Spain	32	2.5k	1.6k	636	581	367	75	3.0k
J.T. Keeton United States	32	1.9k 0.8×	1.4k 0.9×	563 0.9×	505 0.9×	188 0.5×	81	2.7k
Cheon-Jei Kim South Korea	33	2.5k 1.0×	2.5k 1.6×	851 1.3×	956 1.6×	186 0.5×	177	3.9k
Herbert W. Ockerman United States	28	1.8k 0.7×	1.1k 0.7×	498 0.8×	304 0.5×	189 0.5×	156	2.5k
Lorenzo de la Hoz Spain	35	2.9k 1.2×	1.5k 1.0×	1.4k 2.2×	432 0.7×	502 1.4×	98	3.9k
Yun Bai China	33	1.6k 0.7×	1.2k 0.8×	668 1.1×	330 0.6×	187 0.5×	74	2.6k
Zhuangli Kang China	34	2.1k 0.8×	1.6k 1.0×	747 1.2×	358 0.6×	206 0.6×	100	2.9k
Marco Antônio Trindade Brazil	33	1.7k 0.7×	1.7k 1.1×	579 0.9×	501 0.9×	104 0.3×	108	3.2k
Mi-Ai Lee South Korea	28	1.4k 0.6×	1.7k 1.1×	635 1.0×	653 1.1×	101 0.3×	90	2.6k
Carmen J. Contreras‐Castillo Brazil	31	1.6k 0.6×	1.6k 1.0×	452 0.7×	511 0.9×	132 0.4×	137	2.9k
Donald H. Kropf United States	33	2.9k 1.2×	1.3k 0.8×	399 0.6×	426 0.7×	224 0.6×	128	3.3k

Countries citing papers authored by J. Carballo

Since Specialization

Citations

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

Fields of papers citing papers by J. Carballo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

Carballo, J., et al.. (2015). Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile. Food Control. 57. 275–281. 54 indexed citations

Salcedo-Sandoval, Lorena, Susana Cofrades, Claudia Ruíz‐Capillas, J. Carballo, & F. Jiménez‐Colmenero. (2014). Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment. Meat Science. 101. 95–102. 25 indexed citations

Carballo, J., et al.. (2007). Efecto de la raza, sexo y alimentación en la calidadde la carne de vacuno. Archivos de Zootecnia. 56(1). 737–743. 4 indexed citations

Moreno, Teresa, et al.. (2007). The effect of grazing on the fatty acid profile of longissimus thoracis muscle in Galician Blond calves. animal. 1(8). 1227–1235. 14 indexed citations

Moreno, T., et al.. (2006). Estudio de la calidad de la carne de ternera de razaRubia Gallega a lo largo de la maduración al vacío. Archivos de Zootecnia. 55(209). 3–14. 12 indexed citations

Ruíz‐Capillas, Claudia, J. Carballo, & F. Jiménez‐Colmenero. (2006). Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions. Meat Science. 75(3). 397–405. 42 indexed citations

Carballo, J., et al.. (2005). Características de la canal y de la carne de machosprocedentes del cruce de Rubia Gallega con Nelore. Archivos de Zootecnia. 54(206). 485–489. 3 indexed citations

Varela, A., et al.. (2003). Calidad de la carne de machos enteros y castradosDe raza rubia gallega sacrificados con 24 meses. Archivos de Zootecnia. 52(199). 347–358. 1 indexed citations

López‐Caballero, M.E., et al.. (2002). Microbial Inactivation in Meat Products by Pressure/Temperature Processing. Journal of Food Science. 67(2). 797–801. 22 indexed citations

10.

Fernández‐Martín, F., Susana Cofrades, J. Carballo, & F. Jiménez‐Colmenero. (2002). Salt and phosphate effects on the gelling process of pressure/heat treated pork batters. Meat Science. 61(1). 15–23. 61 indexed citations

11.

Jiménez‐Colmenero, F., J. Carballo, & Susana Cofrades. (2001). Healthier meat and meat products: their role as functional foods. Meat Science. 59(1). 5–13. 486 indexed citations

12.

Fernández‐Martín, F., Paloma Fernández, J. Carballo, & F. Jiménez‐Colmenero. (2000). DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation. European Food Research and Technology. 211(6). 387–392. 20 indexed citations

13.

Jiménez‐Colmenero, F., et al.. (1997). Retail Chilled Display Storage of High- and Reduced-Fat Sliced Bologna. Journal of Food Protection. 60(9). 1099–1104. 9 indexed citations

14.

Carballo, J., Pilar Fernández Hernando, Alfonso V. Carrascosa, M.T. Solas, & F. Jiménez‐Colmenero. (1997). Characteristics of Low- and High-Fat Beef Patties: Effect of High Hydrostatic Pressure. Journal of Food Protection. 60(1). 48–53. 35 indexed citations

15.

Cofrades, Susana, Mercedes Careche, J. Carballo, & F. Jiménez‐Colmenero. (1997). Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin. Meat Science. 47(1-2). 157–166. 17 indexed citations

16.

Cofrades, Susana, J. Carballo, & F. Jiménez‐Colmenero. (1997). Heating rate effects on high-fat and low-fat frankfurters with a high content of added water. Meat Science. 47(1-2). 105–114. 36 indexed citations

17.

Jiménez‐Colmenero, F., Giovana Barreto, Pilar Fernández Hernando, & J. Carballo. (1996). Frozen storage of Bologna sausages as a function of fat content and of levels of added starch and egg white. Meat Science. 42(3). 325–332. 53 indexed citations

18.

Jiménez‐Colmenero, F., et al.. (1994). Incorporation of sardine surimi in Bologna sausage containing different fat levels. Meat Science. 38(1). 27–37. 82 indexed citations

19.

Carballo, J., M.T. Solas, & F. Jiménez‐Colmenero. (1993). Effects of different levels of fat on rheological changes and microstructure of meat batters during heat processing. European Food Research and Technology. 197(2). 109–113. 1 indexed citations

20.

Carballo, J., et al.. (1991). Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures. Meat Science. 30(3). 235–244. 27 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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