J.G. Bloukas

2.6k total citations
32 papers, 2.1k citations indexed

About

J.G. Bloukas is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, J.G. Bloukas has authored 32 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Animal Science and Zoology, 16 papers in Molecular Biology and 16 papers in Food Science. Recurrent topics in J.G. Bloukas's work include Meat and Animal Product Quality (28 papers), Protein Hydrolysis and Bioactive Peptides (16 papers) and Animal Nutrition and Physiology (9 papers). J.G. Bloukas is often cited by papers focused on Meat and Animal Product Quality (28 papers), Protein Hydrolysis and Bioactive Peptides (16 papers) and Animal Nutrition and Physiology (9 papers). J.G. Bloukas collaborates with scholars based in Greece, Spain and Norway. J.G. Bloukas's co-authors include E.D. Paneras, Icíar Astiasarán, Diana Ansorena, P. Kotzekidou, Ioannis S. Arvanitoyannis, Eugenios Katsanidis, Olga Gimeno, E. Papavergou, Nikolaos Soultos and Amin Abrahim and has published in prestigious journals such as Journal of Food Science, Meat Science and LWT.

In The Last Decade

J.G. Bloukas

32 papers receiving 1.9k 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.G. Bloukas Greece 25 1.8k 1.1k 748 423 155 32 2.1k
M.D. Selgas Spain 21 1.2k 0.7× 918 0.8× 545 0.7× 458 1.1× 126 0.8× 41 1.8k
Dong‐Heon Song South Korea 23 1.1k 0.6× 971 0.9× 401 0.5× 326 0.8× 146 0.9× 117 1.7k
Ji-Hun Choi South Korea 26 1.6k 0.9× 1.6k 1.4× 519 0.7× 635 1.5× 161 1.0× 80 2.4k
Sang-Keun Jin South Korea 24 1.5k 0.8× 919 0.8× 477 0.6× 298 0.7× 215 1.4× 162 2.0k
J. Carballo Spain 32 2.5k 1.4× 1.6k 1.4× 636 0.9× 581 1.4× 345 2.2× 75 3.0k
Bibiana Alves dos Santos Brazil 23 1.2k 0.7× 931 0.8× 302 0.4× 530 1.3× 144 0.9× 61 1.7k
María Gómez Spain 16 1.1k 0.6× 630 0.6× 428 0.6× 203 0.5× 162 1.0× 20 1.4k
R. Chizzolini Italy 19 1.1k 0.6× 474 0.4× 435 0.6× 227 0.5× 141 0.9× 33 1.4k
Roberto Bermúdez Spain 25 1.2k 0.7× 549 0.5× 464 0.6× 243 0.6× 256 1.7× 47 1.6k
Doo‐Jeong Han South Korea 19 1.1k 0.6× 1.1k 0.9× 325 0.4× 445 1.1× 120 0.8× 38 1.6k

Countries citing papers authored by J.G. Bloukas

Since Specialization
Citations

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

Fields of papers citing papers by J.G. Bloukas

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J.G. Bloukas

This figure shows the co-authorship network connecting the top 25 collaborators of J.G. Bloukas. A scholar is included among the top collaborators of J.G. Bloukas 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.G. Bloukas. J.G. Bloukas 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.
2.
Katsanidis, Eugenios, et al.. (2010). Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages. Meat Science. 87(2). 140–145. 42 indexed citations
3.
4.
Bloukas, J.G., et al.. (2007). Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science. 76(3). 501–508. 125 indexed citations
5.
Gerasopoulos, Dimitrios, et al.. (2006). Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausages. Meat Science. 75(4). 648–654. 5 indexed citations
6.
7.
Bloukas, J.G., et al.. (2005). Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausages. Meat Science. 72(2). 280–287. 12 indexed citations
8.
Bloukas, J.G., et al.. (2004). Effect of leek and onion on processing and quality characteristics of Greek traditional sausages. Meat Science. 68(2). 163–172. 38 indexed citations
9.
Vareltzis, K., et al.. (2003). Effect of smoking on quality characteristics and shelf-life of Mediterranean mussel (Mytilus galloprovincialis) meat under vacuum in chilled storage. Italian Journal of Food Science. 15(3). 371–381. 8 indexed citations
10.
11.
12.
Arvanitoyannis, Ioannis S., et al.. (2000). Multivariate data analysis of Cavourmas — a Greek cooked meat product. Meat Science. 54(1). 71–75. 29 indexed citations
13.
Bloukas, J.G., et al.. (2000). Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Science. 56(1). 81–88. 111 indexed citations
14.
Bloukas, J.G., Ioannis S. Arvanitoyannis, & Aikaterina Siopi. (1999). Effect of natural colourants and nitrites on colour attributes of frankfurters. Meat Science. 52(3). 257–265. 38 indexed citations
15.
Papavergou, E., J.G. Bloukas, & G. Doxastakis. (1999). Effect of lupin seed proteins on quality characteristics of fermented sausages. Meat Science. 52(4). 421–427. 18 indexed citations
16.
Arvanitoyannis, Ioannis, et al.. (1999). Chemometric model for describing Greek traditional sausages. Meat Science. 51(3). 271–277. 39 indexed citations
17.
Bloukas, J.G., et al.. (1997). Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science. 45(2). 133–144. 178 indexed citations
18.
19.
Kotzekidou, P. & J.G. Bloukas. (1996). Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham. Meat Science. 42(3). 333–345. 81 indexed citations
20.

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

Breakdown of academic impact, for papers by M.D. Selgas Breakdown of academic impact, for papers by Dong‐Heon Song Breakdown of academic impact, for papers by Ji-Hun Choi Breakdown of academic impact, for papers by Sang-Keun Jin Breakdown of academic impact, for papers by J. Carballo Breakdown of academic impact, for papers by Bibiana Alves dos Santos Breakdown of academic impact, for papers by María Gómez Breakdown of academic impact, for papers by R. Chizzolini Breakdown of academic impact, for papers by Roberto Bermúdez Breakdown of academic impact, for papers by Doo‐Jeong Han
Rankless by CCL
2026