J.E. Lozano

2.7k total citations
38 papers, 2.2k citations indexed

About

J.E. Lozano is a scholar working on Food Science, Plant Science and Biotechnology. According to data from OpenAlex, J.E. Lozano has authored 38 papers receiving a total of 2.2k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 19 papers in Plant Science and 7 papers in Biotechnology. Recurrent topics in J.E. Lozano's work include Postharvest Quality and Shelf Life Management (13 papers), Polysaccharides Composition and Applications (13 papers) and Fermentation and Sensory Analysis (8 papers). J.E. Lozano is often cited by papers focused on Postharvest Quality and Shelf Life Management (13 papers), Polysaccharides Composition and Applications (13 papers) and Fermentation and Sensory Analysis (8 papers). J.E. Lozano collaborates with scholars based in Argentina, Spain and United States. J.E. Lozano's co-authors include Diego B. Genovese, Enrique Rotstein, M.J. Urbicain, Diana Constenla, Albert Ibarz, Guillermo H. Crapiste, M.A. Rao, Lorena Inés Brugnoni, María A. Cubitto and Alejandra Ponce and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

J.E. Lozano

38 papers receiving 2.1k citations

Peers

J.E. Lozano
Marc Le Maguer Canada
Catherine Bonazzi France
Daniela Salvatori Argentina
F.A.R. Oliveira Portugal
Piotr P. Lewicki Poland
Ayhan Topuz Türkiye
Prabhat K. Nema India
Konstantinos G. Adamopoulos Greece
Carme Garau Taberner Spain
Debabandya Mohapatra India
Marc Le Maguer Canada
J.E. Lozano
Citations per year, relative to J.E. Lozano J.E. Lozano (= 1×) peers Marc Le Maguer

Countries citing papers authored by J.E. Lozano

Since Specialization
Citations

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

Fields of papers citing papers by J.E. Lozano

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J.E. Lozano

This figure shows the co-authorship network connecting the top 25 collaborators of J.E. Lozano. A scholar is included among the top collaborators of J.E. Lozano 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.E. Lozano. J.E. Lozano 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.
Lozano, J.E., et al.. (2014). Rehydration ofRosa rubiginosaFruits Dried with Hot Air. Drying Technology. 33(6). 696–703. 8 indexed citations
2.
Lozano, J.E., et al.. (2010). Fractal Dimension and Mechanism of Aggregation of Apple Juice Particles. Food Science and Technology International. 16(2). 179–186. 11 indexed citations
3.
Lozano, J.E., et al.. (2007). Effect of gelatin on apple juice turbidity. Latin American Applied Research - An international journal. 37(4). 261–266. 23 indexed citations
4.
Genovese, Diego B., J.E. Lozano, & M.A. Rao. (2007). The Rheology of Colloidal and Noncolloidal Food Dispersions. Journal of Food Science. 72(2). R11–20. 151 indexed citations
5.
Genovese, Diego B., et al.. (2007). Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition. Food Research International. 40(7). 915–922. 29 indexed citations
6.
Lozano, J.E., et al.. (2006). Influence of the soluble solids on the zeta potential of a cloudy apple juice. Latin American Applied Research - An international journal. 36(3). 163–168. 13 indexed citations
7.
Brugnoni, Lorena Inés, J.E. Lozano, & María A. Cubitto. (2006). Potential of yeast isolated from apple juice to adhere to stainless steel surfaces in the apple juice processing industry. Food Research International. 40(3). 332–340. 44 indexed citations
8.
Genovese, Diego B., et al.. (2006). EFFECT OF PECTINOLYTIC AND AMYLOLYTIC ENZYMES ON APPLE JUICE TURBIDITY. Journal of Food Processing and Preservation. 30(2). 118–133. 41 indexed citations
9.
Genovese, Diego B. & J.E. Lozano. (2005). Contribution of colloidal forces to the viscosity and stability of cloudy apple juice. Food Hydrocolloids. 20(6). 767–773. 42 indexed citations
10.
Constenla, Diana & J.E. Lozano. (2003). Kinetic model of pectin demethylation. Latin American Applied Research - An international journal. 33(2). 91–95. 67 indexed citations
11.
Lozano, J.E., et al.. (2003). Extraction and characterization of sunflower pectin. Journal of Food Engineering. 62(3). 215–223. 144 indexed citations
12.
Constenla, Diana, Alejandra Ponce, & J.E. Lozano. (2002). Effect of Pomace Drying on Apple Pectin. LWT. 35(3). 216–221. 42 indexed citations
13.
Lozano, J.E., et al.. (1998). Measurement of Gelpoint Temperature and Modulus of Pectin Gels. Journal of Food Science. 63(6). 979–982. 9 indexed citations
14.
Genovese, Diego B., et al.. (1997). Color and Cloud Stabilization in Cloudy Apple Juice by Steam Heating During Crushing. Journal of Food Science. 62(6). 1171–1175. 74 indexed citations
15.
Ibarz, Albert & J.E. Lozano. (1992). Rheology of concentrated peach and plum pulps. 3 indexed citations
16.
Lozano, J.E.. (1991). Kinetics of non enzymatic browning in model systems simulating clarified apple juice.. LWT. 24(4). 355–360. 22 indexed citations
17.
Lozano, J.E., et al.. (1991). Reduction and control of non-enzymatic browning in clarified apple juice by absorption and ion exchange. LWT. 24(1). 34–38. 3 indexed citations
18.
Lozano, J.E., et al.. (1986). Heat Induced Browning of Clarified Apple Juice at High Temperatures. Journal of Food Science. 51(1). 172–175. 59 indexed citations
19.
Lozano, J.E., Enrique Rotstein, & M.J. Urbicain. (1980). TOTAL POROSITY AND OPEN‐PORE POROSITY IN THE DRYING OF FRUITS. Journal of Food Science. 45(5). 1403–1407. 174 indexed citations
20.
Sada, Eizô, H. Kumazawa, Muhammad Atif Butt, & J.E. Lozano. (1977). Interfacial turbulence accompanying chemical absorption. The Canadian Journal of Chemical Engineering. 55(3). 293–296. 7 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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