J.M. Fresno

3.1k total citations
76 papers, 2.4k citations indexed

About

J.M. Fresno is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, J.M. Fresno has authored 76 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 65 papers in Food Science, 38 papers in Molecular Biology and 26 papers in Animal Science and Zoology. Recurrent topics in J.M. Fresno's work include Probiotics and Fermented Foods (56 papers), Protein Hydrolysis and Bioactive Peptides (31 papers) and Meat and Animal Product Quality (25 papers). J.M. Fresno is often cited by papers focused on Probiotics and Fermented Foods (56 papers), Protein Hydrolysis and Bioactive Peptides (31 papers) and Meat and Animal Product Quality (25 papers). J.M. Fresno collaborates with scholars based in Spain, Portugal and Ireland. J.M. Fresno's co-authors include M.E. Tornadijo, Javier Carballo, Erica Renes, Leticia González, J.M. Castro, Patricia Combarros‐Fuertes, Ana Bernardo, H. Sandoval, Bernardo Prieto and Letı́cia M. Estevinho and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

J.M. Fresno

75 papers receiving 2.3k 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.M. Fresno Spain 29 1.8k 1.1k 609 542 316 76 2.4k
M.E. Tornadijo Spain 27 1.6k 0.9× 955 0.9× 422 0.7× 487 0.9× 304 1.0× 62 2.1k
Elena Sorrentino Italy 34 2.1k 1.1× 1.1k 1.0× 539 0.9× 944 1.7× 219 0.7× 104 3.0k
Raimondo Gaglio Italy 29 1.8k 1.0× 757 0.7× 425 0.7× 491 0.9× 222 0.7× 155 2.6k
Mariantonietta Succi Italy 29 1.5k 0.8× 796 0.7× 320 0.5× 590 1.1× 221 0.7× 85 2.1k
Patrizio Tremonte Italy 30 1.5k 0.8× 861 0.8× 325 0.5× 574 1.1× 237 0.8× 90 2.2k
Nicola Francesca Italy 33 2.3k 1.3× 815 0.8× 409 0.7× 714 1.3× 283 0.9× 133 3.0k
Jun-Sang Ham South Korea 23 889 0.5× 884 0.8× 414 0.7× 291 0.5× 122 0.4× 144 1.8k
Stavros Plessas Greece 30 1.9k 1.1× 914 0.8× 264 0.4× 1.0k 1.9× 144 0.5× 91 2.7k
Anna Reale Italy 29 1.7k 0.9× 1.0k 1.0× 350 0.6× 962 1.8× 134 0.4× 86 2.5k
Luigi Grazia Italy 25 1.2k 0.7× 898 0.8× 615 1.0× 309 0.6× 72 0.2× 59 1.7k

Countries citing papers authored by J.M. Fresno

Since Specialization
Citations

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

Fields of papers citing papers by J.M. Fresno

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J.M. Fresno

This figure shows the co-authorship network connecting the top 25 collaborators of J.M. Fresno. A scholar is included among the top collaborators of J.M. Fresno 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.M. Fresno. J.M. Fresno 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.
Claro, João, et al.. (2025). Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros. Food Chemistry Advances. 6. 100899–100899. 4 indexed citations
2.
Flórez, Ana Belén, et al.. (2024). Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study. International Journal of Food Science & Technology. 59(8). 5675–5689. 1 indexed citations
3.
López, Inés López, et al.. (2024). Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening. Food Research International. 186. 114306–114306. 4 indexed citations
4.
Combarros‐Fuertes, Patricia, et al.. (2024). Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses. SHILAP Revista de lepidopterología. 5(1). 93–105. 3 indexed citations
5.
Combarros‐Fuertes, Patricia, et al.. (2023). Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods. 12(4). 902–902. 19 indexed citations
6.
Fresno, J.M., et al.. (2023). Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese. International Journal of Dairy Technology. 77(1). 234–245. 6 indexed citations
7.
Fernández, Domingo, et al.. (2023). Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. SHILAP Revista de lepidopterología. 4(1). 222–234. 3 indexed citations
8.
Guiné, Raquel P. F., Sofia G. Florença, Cristina A. Costa, et al.. (2022). Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation. Sustainability. 15(1). 450–450. 7 indexed citations
9.
Fernández, Domingo, et al.. (2022). Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk. International Journal of Dairy Technology. 75(3). 630–642. 10 indexed citations
10.
Renes, Erica, et al.. (2022). Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development. LWT. 171. 114121–114121. 14 indexed citations
11.
Combarros‐Fuertes, Patricia, J.M. Fresno, M.E. Tornadijo, et al.. (2021). Role of Honey in Advanced Wound Care. Molecules. 26(16). 4784–4784. 74 indexed citations
12.
Renes, Erica, et al.. (2021). Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. International Journal of Food Science & Technology. 57(1). 16–26. 55 indexed citations
13.
Fernández, Domingo, et al.. (2021). Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese. SHILAP Revista de lepidopterología. 2(2). 242–255. 3 indexed citations
14.
Renes, Erica, Pilar Gómez‐Cortés, Miguel Ángel de la Fuente, et al.. (2019). Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat. Journal of Dairy Science. 103(1). 63–71. 9 indexed citations
15.
Fernández, Domingo, et al.. (2014). Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chemistry. 168. 134–141. 65 indexed citations
16.
Renes, Erica, et al.. (2014). Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening. Food Microbiology. 44. 271–277. 40 indexed citations
17.
Fresno, J.M., et al.. (2004). Esterolytic activity of lactic acid bacteria isolated from Armada cheese (a Spanish goat milk cheese). Milk science international/Milchwissenschaft. 59. 526–529. 5 indexed citations
18.
Fresno, J.M., et al.. (2004). Fundamento, tecnología y aplicaciones del envasado de los alimentos en atmósfera modificada. Alimentación, equipos y tecnología. 23(189). 101–109. 1 indexed citations
19.
Fresno, J.M., et al.. (1998). Los quesos tradicionales de Castilla y León : Estado actual de su conocimiento cientifico. Alimentaria. 55–64. 2 indexed citations
20.
Prieto, Josefa González, et al.. (1988). Evolución de los componentes nitrogenados durante la maduración del queso de Valdeteja. Buleria (Universidad de León). 34. 101–109. 2 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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