J. Salmerón

1.3k total citations
39 papers, 1.0k citations indexed

About

J. Salmerón is a scholar working on Food Science, Animal Science and Zoology and Plant Science. According to data from OpenAlex, J. Salmerón has authored 39 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 20 papers in Animal Science and Zoology and 7 papers in Plant Science. Recurrent topics in J. Salmerón's work include Meat and Animal Product Quality (19 papers), Sensory Analysis and Statistical Methods (10 papers) and Probiotics and Fermented Foods (7 papers). J. Salmerón is often cited by papers focused on Meat and Animal Product Quality (19 papers), Sensory Analysis and Statistical Methods (10 papers) and Probiotics and Fermented Foods (7 papers). J. Salmerón collaborates with scholars based in Spain and United Kingdom. J. Salmerón's co-authors include Olaia Martínez, Marı́a D. Guillén, Carmen Casás, Francisco José Pérez Elortondo, M. Albisu, M. Ojeda, Gonzalo Zurera‐Cosano, P. Bárcenas, Carmen Pin and Iñaki Etaio and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Food Hydrocolloids.

In The Last Decade

J. Salmerón

38 papers receiving 963 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. Salmerón Spain 20 520 493 190 157 144 39 1.0k
Nancy Thiex United States 12 207 0.4× 208 0.4× 109 0.6× 128 0.8× 202 1.4× 48 888
Sadettin Turhan Türkiye 24 758 1.5× 812 1.6× 245 1.3× 285 1.8× 228 1.6× 61 1.6k
Pınar Yerlikaya Türkiye 19 320 0.6× 602 1.2× 376 2.0× 181 1.2× 108 0.8× 46 1.2k
Dimitrios Georgantelis Greece 13 365 0.7× 535 1.1× 250 1.3× 56 0.4× 98 0.7× 17 1.1k
Venkateshwarlu Gudipati India 17 485 0.9× 322 0.7× 305 1.6× 198 1.3× 80 0.6× 32 985
Ângela C. Macedo Portugal 19 735 1.4× 228 0.5× 488 2.6× 184 1.2× 160 1.1× 42 1.4k
Siqi Wang China 19 337 0.6× 147 0.3× 271 1.4× 114 0.7× 443 3.1× 76 1.1k
E. I. Adeyeye Nigeria 19 425 0.8× 221 0.4× 196 1.0× 254 1.6× 462 3.2× 64 1.2k
W. Vyncke Belgium 10 254 0.5× 898 1.8× 283 1.5× 121 0.8× 70 0.5× 22 1.2k
A.E. Bevilacqua Argentina 22 738 1.4× 549 1.1× 223 1.2× 171 1.1× 165 1.1× 36 1.2k

Countries citing papers authored by J. Salmerón

Since Specialization
Citations

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

Fields of papers citing papers by J. Salmerón

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of J. Salmerón. A scholar is included among the top collaborators of J. Salmerón 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. Salmerón. J. Salmerón 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.
Salmerón, J., Jonatan Miranda, Idoia Larretxi, et al.. (2022). Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value. Applied Sciences. 12(12). 5934–5934. 21 indexed citations
2.
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Martínez, Olaia, et al.. (2016). Efecto de las variables de preparación sobre la textura en alimentos adaptados para pacientes con disfagia. Nutrición Hospitalaria. 33(2). 118–118. 4 indexed citations
5.
Etaio, Iñaki, et al.. (2013). Evaluation of sensory quality of calf chops: A new methodological approach. Meat Science. 94(1). 105–114. 9 indexed citations
6.
Virto, Mailo, Ana Isabel Nájera, J. Salmerón, et al.. (2010). Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes. Journal of Dairy Science. 93(9). 3902–3909. 30 indexed citations
7.
Nájera, Ana Isabel, Francisco José Pérez Elortondo, M. Albisu, et al.. (2009). Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing. Journal of Dairy Research. 76(3). 301–307. 13 indexed citations
8.
Etaio, Iñaki, et al.. (2009). Sensory quality control for food certification: A case study on wine. Method development. Food Control. 21(4). 533–541. 44 indexed citations
9.
Elortondo, Francisco José Pérez, et al.. (2006). Food quality certification: An approach for the development of accredited sensory evaluation methods. Food Quality and Preference. 18(2). 425–439. 92 indexed citations
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Martínez, Olaia, J. Salmerón, Carmen Casás, & Marı́a D. Guillén. (2004). Evaluation of textual changes in frankfurters treated with commercial liquid smoke flavourings. Alimentaria. 89–92. 2 indexed citations
12.
Albisu, M., et al.. (1998). Un problema de conservación en productos de bollería en fase de comercialización. Alimentaria. 77–80. 4 indexed citations
13.
Bárcenas, P., Francisco José Pérez Elortondo, J. Salmerón, & M. Albisu. (1998). Recalled preference of Spanish consumers for smoked food. Nutrition & Food Science. 98(6). 338–342. 6 indexed citations
14.
Salmerón, J., et al.. (1996). Estudio de quesos con denominación de origen Roncal e Idiazábal elaborados en Navarra. Alimentaria. 69–72. 2 indexed citations
15.
Jordano, R., et al.. (1992). Comparison of Three M17 Media for the Enumeration of Streptococcus thermophilus in Fermented Dairy Products. Journal of Food Protection. 55(12). 999–1000. 16 indexed citations
16.
Jordano, R., L.M. Medina, & J. Salmerón. (1991). Contaminating Mycoflora in Fermented Milk. Journal of Food Protection. 54(2). 131–132. 8 indexed citations
17.
Salmerón, J., et al.. (1990). Influencia del pimentón (Capsicum annum, L.) en el crecimiento y producción de aflatoxinas de Aspergillus parasiticus y Aspergillus flavus. Alimentaria: Revista de tecnología e higiene de los alimentos. 43–46. 1 indexed citations
18.
Salmerón, J., R. Jordano, & Rodrigo del Pozo. (1990). Antimycotic and Antiaflatoxigenic Activity of Oregano (Origanum vulgare, L.) and Thyme (Thymus vulgaris, L.). Journal of Food Protection. 53(8). 697–700. 18 indexed citations
19.
Jordano, R., et al.. (1989). Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt. Journal of Food Protection. 52(11). 823–824. 4 indexed citations
20.
Zurera‐Cosano, Gonzalo, et al.. (1988). Mercury Content in Different Species of Mushrooms Grown in Spain. Journal of Food Protection. 51(3). 205–207. 12 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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