Joan Quı́lez

1.7k total citations · 1 hit paper
23 papers, 1.3k citations indexed

About

Joan Quı́lez is a scholar working on Nutrition and Dietetics, Food Science and Physiology. According to data from OpenAlex, Joan Quı́lez has authored 23 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Nutrition and Dietetics, 8 papers in Food Science and 6 papers in Physiology. Recurrent topics in Joan Quı́lez's work include Food composition and properties (6 papers), Nutritional Studies and Diet (5 papers) and Cholesterol and Lipid Metabolism (5 papers). Joan Quı́lez is often cited by papers focused on Food composition and properties (6 papers), Nutritional Studies and Diet (5 papers) and Cholesterol and Lipid Metabolism (5 papers). Joan Quı́lez collaborates with scholars based in Spain and Ireland. Joan Quı́lez's co-authors include Magda Rafecas, Jordi Salas‐Salvadó, Felicidad Ronda, María‐Paz Romero, Yrjö H. Roos, Mònica Bulló, Pedro A. Caballero, Montserrat Mestres, J. Guasch and Gemma Brufau and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Nutrition.

In The Last Decade

Joan Quı́lez

23 papers receiving 1.2k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Gamma-aminobutyric acid as a bioactive compound in foods: a review

2014 372 citations Joan Quı́lez, Magda Rafecas et al. Journal of Functional Foods profile →

Peers

Countries citing papers authored by Joan Quı́lez

Since Specialization

Citations

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

Fields of papers citing papers by Joan Quı́lez

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Joan Quı́lez

This figure shows the co-authorship network connecting the top 25 collaborators of Joan Quı́lez. A scholar is included among the top collaborators of Joan Quı́lez 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 Joan Quı́lez. Joan Quı́lez is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Palm Oil on the Edge 2019 ·Nutrients ·Eva Gesteiro, Luis G. Guijarro, Francisco J. Sánchez‐Muniz, María del Carmen Vidal-Carou, Ana M. Troncoso, (unknown), V. Jimeno, Joan Quı́lez, Arturo Anadón, Marcela González‐Gross	69
2	Effect of Functional Bread Rich in Potassium, γ-Aminobutyric Acid and Angiotensin-Converting Enzyme Inhibitors on Blood Pressure, Glucose Metabolism and Endothelial Function 2015 ·Medicine ·Nerea Becerra‐Tomás, Marta Guasch‐Ferré, Joan Quı́lez, Jordi Merino, Raimón Ferré, Andrés Díaz‐López, Mònica Bulló, Pablo Hernández‐Alonso, Antoni Palau‐Galindo, Jordi Salas‐Salvadó	14
3	The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study 2015 ·Public Health Nutrition ·Joan Quı́lez, Jordi Salas‐Salvadó	12
4	A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction 2015 ·Plant Foods for Human Nutrition ·Elena Peñas, (unknown), Juana Frı́as, Joan Quı́lez, Cristina Martı́nez-Villaluenga	35
5	Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread 2014 ·Journal of Food Engineering ·Felicidad Ronda, Joan Quı́lez, Valentín Pando, Yrjö H. Roos	36
6	Gamma-aminobutyric acid as a bioactive compound in foods: a review breakdown → 2014 ·Journal of Functional Foods ·(unknown), Joan Quı́lez, Magda Rafecas	372
7	Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content 2014 ·Journal of Food Composition and Analysis ·(unknown), Magda Rafecas, (unknown), Joan Quı́lez	63
8	Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads 2014 ·Journal of Cereal Science ·(unknown), Magda Rafecas, Joan Quı́lez	50
9	La ingesta de sal y el consumo de pan. Una visión amplia de la situación en España 2013 ·SHILAP Revista de lepidopterología ·Joan Quı́lez, Jordi Salas‐Salvadó	2
10	Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production 2013 ·LWT ·(unknown), Alba Tres, Joan Quı́lez, (unknown), Magda Rafecas	48
11	Salt in bread in Europe: potential benefits of reduction 2012 ·Nutrition Reviews ·Joan Quı́lez, Jordi Salas‐Salvadó	81
12	High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads 2012 ·International Journal of Food Sciences and Nutrition ·Felicidad Ronda, (unknown), Pedro A. Caballero, Joan Quı́lez	21
13	Effectiveness of two sanitation procedures for decreasing the microbial contamination levels (including Listeria monocytogenes) on food contact and non-food contact surfaces in a dessert-processing factory 2011 ·Food Control ·(unknown), Alberto M. Stchigel, Marta Romeu, Joan Quı́lez, Rosa Solà	36
14	Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake 2010 ·International Journal of Food Sciences and Nutrition ·Felicidad Ronda, Manuel Gómez, Joan Quı́lez	12
15	Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness 2010 ·Journal of Cereal Science ·Felicidad Ronda, Pedro A. Caballero, Joan Quı́lez, Yrjö H. Roos	49
16	Improved Postprandial Response and Feeling of Satiety after Consumption of Low‐Calorie Muffins with Maltitol and High‐Amylose Corn Starch 2007 ·Journal of Food Science ·Joan Quı́lez, Mònica Bulló, Jordi Salas‐Salvadó	28
17	Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette 2006 ·Journal of Food Science ·Joan Quı́lez, (unknown), María‐Paz Romero	72
18	Evaluation of lipid oxidation after ingestion of bakery products enriched with phytosterols, β-carotene and α-tocopherol 2004 ·Clinical Nutrition ·Gemma Brufau, Joan Quı́lez, Miguel Ángel Canela, Jordi Salas‐Salvadó, Mònica Bulló, Magda Rafecas	7
19	Potential uses and benefits of phytosterols in diet: present situation and future directions 2003 ·Clinical Nutrition ·Joan Quı́lez	147
20	Bakery Products Enriched with Phytosterol Esters, α-Tocopherol and β-Carotene Decrease Plasma LDL-Cholesterol and Maintain Plasma β-Carotene Concentrations in Normocholesterolemic Men and Women 2003 ·Journal of Nutrition ·Joan Quı́lez, (unknown), Magda Rafecas, Gemma Brufau, Pilar García‐Lorda, Isabel Megías-Rangil, Mònica Bulló, Jordi Salas‐Salvadó	46

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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