Jorge Chirife

6.1k total citations
137 papers, 4.5k citations indexed

About

Jorge Chirife is a scholar working on Food Science, Mechanics of Materials and Nutrition and Dietetics. According to data from OpenAlex, Jorge Chirife has authored 137 papers receiving a total of 4.5k indexed citations (citations by other indexed papers that have themselves been cited), including 86 papers in Food Science, 23 papers in Mechanics of Materials and 23 papers in Nutrition and Dietetics. Recurrent topics in Jorge Chirife's work include Microencapsulation and Drying Processes (43 papers), Food Drying and Modeling (37 papers) and Freezing and Crystallization Processes (21 papers). Jorge Chirife is often cited by papers focused on Microencapsulation and Drying Processes (43 papers), Food Drying and Modeling (37 papers) and Freezing and Crystallization Processes (21 papers). Jorge Chirife collaborates with scholars based in Argentina, United States and Spain. Jorge Chirife's co-authors include HÉCTOR A. IGLESIAS, Marı́a del Pilar Buera, Silvia Liliana Resnik, Marı́a Clara Zamora, Constantino Ferro Fontán, REINALDO BOQUET, Carolina Schebor, Marcus Karel, Stella M. Alzamora and Roberto Lozano and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Jorge Chirife

136 papers receiving 4.3k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Jorge Chirife Argentina	40	3.2k	748	571	528	471	137	4.5k
Marı́a del Pilar Buera Argentina	44	3.2k 1.0×	805 1.1×	1.1k 2.0×	288 0.5×	621 1.3×	165	5.2k
Joseph R. Powers United States	36	2.7k 0.8×	1.3k 1.7×	714 1.3×	319 0.6×	889 1.9×	106	4.7k
Mohammad Shafiur Rahman Oman	42	2.8k 0.9×	1.3k 1.8×	627 1.1×	771 1.5×	338 0.7×	148	5.0k
David S. Reid United States	25	2.0k 0.6×	622 0.8×	685 1.2×	260 0.5×	356 0.8×	53	3.7k
William L. Kerr United States	37	2.3k 0.7×	932 1.2×	1.2k 2.1×	273 0.5×	700 1.5×	148	3.9k
Javier Telis‐Romero Brazil	34	2.2k 0.7×	646 0.9×	388 0.7×	402 0.8×	214 0.5×	165	3.5k
Gustavo F. Gutiérrez‐López Mexico	31	2.2k 0.7×	711 1.0×	707 1.2×	228 0.4×	225 0.5×	168	3.9k
Sheryl A. Barringer United States	33	1.4k 0.4×	963 1.3×	455 0.8×	278 0.5×	284 0.6×	141	3.4k
Cristina Ratti Canada	29	2.7k 0.9×	893 1.2×	323 0.6×	951 1.8×	534 1.1×	81	3.8k
Vaios Τ. Karathanos Greece	43	4.4k 1.4×	1.7k 2.2×	1.1k 1.9×	922 1.7×	1.3k 2.8×	150	6.9k

Countries citing papers authored by Jorge Chirife

Since Specialization

Citations

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

Fields of papers citing papers by Jorge Chirife

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jorge Chirife

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

Fanzone, Martín, et al.. (2024). Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Research International. 179. 113971–113971.

Baeza, Rosa, et al.. (2023). Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina). International Journal of Food Engineering. 20(1). 17–26. 1 indexed citations

Fanzone, Martín, et al.. (2022). Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants. Food Bioscience. 50. 102093–102093. 7 indexed citations

Baeza, Rosa & Jorge Chirife. (2021). Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review. International Journal of Food Engineering. 17(12). 927–944. 5 indexed citations

Baeza, Rosa, et al.. (2020). Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents. Food Science and Technology International. 27(2). 135–144. 19 indexed citations

Fanzone, Martín, et al.. (2019). Spray-dried Ancellotta red wine: natural colorant with potential for food applications. European Food Research and Technology. 245(12). 2621–2630. 7 indexed citations

Galmarini, Mara V., et al.. (2019). Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation. Journal of Dairy Research. 86(3). 354–360. 4 indexed citations

Zamora, Marı́a Clara, et al.. (2018). Drying/encapsulation of red wine to produce ingredients for healthy foods. LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas). 6(1). 1 indexed citations

Sansineña, M., María Victoria Santos, Jorge Chirife, & Noemí Zaritzky. (2018). In-vitro development of vitrified–warmed bovine oocytes after activation may be predicted based on mathematical modelling of cooling and warming rates during vitrification, storage and sample removal. Reproductive BioMedicine Online. 36(5). 500–507. 7 indexed citations

10.

Zamora, Marı́a Clara, et al.. (2017). Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage. Journal of Food Processing and Preservation. 42(2). e13457–e13457. 13 indexed citations

11.

Galmarini, Mara V., et al.. (2014). Influence of information, gender and emotional status for detecting small differences in the acceptance of a new healthy beverage. Food Research International. 76. 269–276. 8 indexed citations

12.

Baeza, Rosa, Adriana Pérez, Virginia Sánchez, Marı́a Clara Zamora, & Jorge Chirife. (2008). Evaluation of Norrish’s Equation for Correlating the Water Activity of Highly Concentrated Solutions of Sugars, Polyols, and Polyethylene Glycols. Food and Bioprocess Technology. 3(1). 87–92. 23 indexed citations

13.

Schebor, Carolina & Jorge Chirife. (2000). A Survey of Water Activity and pH Values in Fresh Pasta Packed under Modified Atmosphere Manufactured in Argentina and Uruguay. Journal of Food Protection. 63(7). 965–969. 9 indexed citations

14.

Chirife, Jorge, et al.. (1996). Water activity, water glass dynamics, and the control of microbiological growth in foods. Critical Reviews in Food Science and Nutrition. 36(5). 465–513. 89 indexed citations

15.

Chirife, Jorge, et al.. (1993). Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity. International Journal of Food Microbiology. 20(2). 51–66. 23 indexed citations

16.

Chirife, Jorge, et al.. (1989). Antimicrobial activity of clove oil dispersed in a concentrated sugar solution. Journal of Applied Bacteriology. 66(1). 69–75. 118 indexed citations

17.

Resnik, Silvia Liliana & Jorge Chirife. (1988). Proposed Theoretical Water Activity Values at Various Temperatures for Selected Solutions to be Used as Reference Sources in the Range of Microbial Growth. Journal of Food Protection. 51(5). 419–423. 80 indexed citations

18.

Buera, Marı́a del Pilar, et al.. (1987). Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning. Journal of Food Science. 52(4). 1063–1067. 99 indexed citations

19.

Chirife, Jorge, et al.. (1979). DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS. Journal of Food Science. 44(4). 1258–1259. 15 indexed citations

20.

Chirife, Jorge, et al.. (1975). ON THE MECHANISM OF MOISTURE TRANSPORT DURING AIR DRYING OF SUGAR BEET ROOT. Journal of Food Science. 40(6). 1286–1289. 36 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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