Javier Calzada

1.7k total citations
46 papers, 1.3k citations indexed

About

Javier Calzada is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Javier Calzada has authored 46 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Food Science, 21 papers in Animal Science and Zoology and 18 papers in Molecular Biology. Recurrent topics in Javier Calzada's work include Probiotics and Fermented Foods (25 papers), Meat and Animal Product Quality (20 papers) and Microbial Inactivation Methods (15 papers). Javier Calzada is often cited by papers focused on Probiotics and Fermented Foods (25 papers), Meat and Animal Product Quality (20 papers) and Microbial Inactivation Methods (15 papers). Javier Calzada collaborates with scholars based in Spain, United Kingdom and Portugal. Javier Calzada's co-authors include Manuel Núñez, Ana del Olmo, Pilar Morales, Pilar Gaya, Antonia Picón, Marta Ávila, Juan José R. Coque, Paloma Liras, Juan F. Martı́n and Juan M. Rodrı́guez and has published in prestigious journals such as Applied and Environmental Microbiology, Molecular Microbiology and Applied Microbiology and Biotechnology.

In The Last Decade

Javier Calzada

46 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Javier Calzada Spain	20	625	453	435	434	144	46	1.3k
Nadia Innocente Italy	25	1.1k 1.8×	342 0.8×	417 1.0×	773 1.8×	296 2.1×	65	1.9k
Faruk Bozoğlu Türkiye	24	817 1.3×	1.2k 2.6×	313 0.7×	376 0.9×	140 1.0×	52	1.9k
Des Walsh Ireland	20	527 0.8×	392 0.9×	193 0.4×	256 0.6×	97 0.7×	31	1.2k
Antonella Nasi Italy	14	606 1.0×	158 0.3×	538 1.2×	473 1.1×	126 0.9×	19	1.2k
Douglas L. Marshall United States	30	1.0k 1.6×	756 1.7×	556 1.3×	490 1.1×	137 1.0×	79	2.1k
Maria Rasch Denmark	12	599 1.0×	315 0.7×	297 0.7×	629 1.4×	102 0.7×	12	1.3k
Nicoletta Belletti Italy	22	1.2k 1.9×	489 1.1×	253 0.6×	562 1.3×	119 0.8×	33	1.8k
Maria Martuscelli Italy	26	1.1k 1.7×	139 0.3×	483 1.1×	1.1k 2.5×	218 1.5×	59	2.0k
Chiara Montanari Italy	27	1.3k 2.1×	373 0.8×	588 1.4×	1.0k 2.4×	287 2.0×	85	2.4k
Artur X. Roig-Sagués Spain	31	1.2k 1.9×	981 2.2×	557 1.3×	1.3k 2.9×	156 1.1×	67	2.5k

Countries citing papers authored by Javier Calzada

Since Specialization

Citations

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

Fields of papers citing papers by Javier Calzada

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Javier Calzada

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

Rodrı́guez, Eva, et al.. (2024). Symbiotic sheep milk cheese containing Moringa oleifera extract and Bifidobacterium pseudolongum INIA P2. International Journal of Food Microbiology. 427. 110942–110942. 2 indexed citations

Sánchez, Ramón Arias, Claudio Alba, Javier Calzada, et al.. (2024). Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking. Foods. 13(14). 2296–2296. 1 indexed citations

Pimentel, Lígia L., Javier Calzada, Juan M. Rodrı́guez, et al.. (2023). Study of the Association between Genotypic Potential and Linoleic Acid Tolerance with Microbial Production of Conjugated Linoleic Acid. ACS Food Science & Technology. 3(12). 2199–2207. 3 indexed citations

Ávila, Marta, Javier Calzada, Nuria Muñoz-Tébar, et al.. (2022). Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese. Food Microbiology. 110. 104185–104185. 5 indexed citations

Ávila, Marta, Javier Calzada, Melinda J. Mayer, et al.. (2022). Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese. Food Research International. 163. 112222–112222. 18 indexed citations

Olmo, Ana del, Javier Calzada, & Manuel Núñez. (2017). The blue discoloration of fresh cheeses: A worldwide defect associated to specific contamination by Pseudomonas fluorescens. Food Control. 86. 359–366. 40 indexed citations

Olmo, Ana del, Javier Calzada, & Manuel Núñez. (2016). Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions. International Journal of Food Science & Technology. 51(8). 1793–1800. 11 indexed citations

Olmo, Ana del, Javier Calzada, & Manuel Núñez. (2015). Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy. Critical Reviews in Food Science and Nutrition. 57(14). 3084–3103. 290 indexed citations

Olmo, Ana del, Javier Calzada, & Manuel Núñez. (2014). Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product. Innovative Food Science & Emerging Technologies. 23. 25–32. 34 indexed citations

10.

Calzada, Javier, Ana del Olmo, Antonia Picón, & Manuel Núñez. (2014). Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage. International Dairy Journal. 39(2). 232–239. 19 indexed citations

11.

Cárdenas, Nívia, Javier Calzada, Ángela Peirotén, et al.. (2014). Development of a Potential Probiotic Fresh Cheese Using TwoLactobacillus salivariusStrains Isolated from Human Milk. BioMed Research International. 2014. 1–12. 32 indexed citations

12.

Calzada, Javier, Ana del Olmo, Antonia Picón, Pilar Gaya, & Manuel Núñez. (2013). High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese. Journal of Dairy Science. 96(12). 7500–7510. 12 indexed citations

13.

Olmo, Ana del, Javier Calzada, & Manuel Núñez. (2010). Short communication: Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella Enteritidis and Pseudomonas fluorescens. Journal of Dairy Science. 93(9). 3965–3969. 14 indexed citations

14.

Olmo, Ana del, Javier Calzada, & Manuel Núñez. (2010). Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157:H7 and Serratia liquefaciens. Letters in Applied Microbiology. 52(1). 9–14. 7 indexed citations

15.

Morales, Pilar, et al.. (2009). Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments. Foodborne Pathogens and Disease. 6(5). 577–581. 32 indexed citations

16.

Morales, Pilar, Javier Calzada, Marta Ávila, & Manuel Núñez. (2008). Inactivation of Escherichia coli O157:H7 in Ground Beef by Single-Cycle and Multiple-Cycle High-Pressure Treatments. Journal of Food Protection. 71(4). 811–815. 34 indexed citations

17.

Ávila, Marta, Javier Calzada, Sonia Garde, & Manuel Núñez. (2007). Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese. International Dairy Journal. 17(12). 1415–1423. 21 indexed citations

18.

Morales, Pilar, Javier Calzada, & Manuel Núñez. (2006). Effect of High-Pressure Treatment on the Survival of Listeria monocytogenes Scott A in Sliced Vacuum-Packaged Iberian and Serrano Cured Hams. Journal of Food Protection. 69(10). 2539–2543. 54 indexed citations

19.

Morales, Pilar, et al.. (2006). Effect of Cheese Water Activity and Carbohydrate Content on the Barotolerance of Listeria monocytogenes Scott A. Journal of Food Protection. 69(6). 1328–1333. 24 indexed citations

20.

Coque, Juan José R., Juan F. Martı́n, Javier Calzada, & Paloma Liras. (1991). The cephamycin biosynthetic genes pcbAB, encoding a large multidomain peptide synthetase, and pcbC of Nocardia lactamdurans are clustered together in an organization different from the same genes in Acremonium chrysogenum and Penicillium chrysogenum. Molecular Microbiology. 5(5). 1125–1133. 94 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.

Explore authors with similar magnitude of impact