J.R. Verde-Calvo

460 total citations
21 papers, 332 citations indexed

About

J.R. Verde-Calvo is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, J.R. Verde-Calvo has authored 21 papers receiving a total of 332 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 8 papers in Plant Science and 6 papers in Molecular Biology. Recurrent topics in J.R. Verde-Calvo's work include Fermentation and Sensory Analysis (7 papers), Phytochemicals and Antioxidant Activities (6 papers) and Horticultural and Viticultural Research (5 papers). J.R. Verde-Calvo is often cited by papers focused on Fermentation and Sensory Analysis (7 papers), Phytochemicals and Antioxidant Activities (6 papers) and Horticultural and Viticultural Research (5 papers). J.R. Verde-Calvo collaborates with scholars based in Mexico and France. J.R. Verde-Calvo's co-authors include Elsa Bosquez‐Molina, Silvia Bautista‐Baños, Héctor B. Escalona‐Buendía, Francisco Cruz‐Sosa, Héctor Luna, Mario Rodríguez‐Monroy, E.J. Vernon‐Carter, Olga Miriam Rutiaga‐Quiñones, Sergio Huerta‐Ochoa and Mirna Estarrón‐Espinosa and has published in prestigious journals such as International Journal of Food Microbiology, Journal of the Science of Food and Agriculture and Postharvest Biology and Technology.

In The Last Decade

J.R. Verde-Calvo

19 papers receiving 315 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.R. Verde-Calvo Mexico 11 181 171 87 51 50 21 332
Rodrigo Ríos Denmark 2 218 1.2× 185 1.1× 64 0.7× 67 1.3× 54 1.1× 2 341
Mi Guo China 12 157 0.9× 264 1.5× 99 1.1× 42 0.8× 69 1.4× 18 453
Quan Ma China 12 126 0.7× 236 1.4× 129 1.5× 58 1.1× 80 1.6× 23 436
Francisco Daniel Hernández-Castillo Mexico 9 174 1.0× 231 1.4× 57 0.7× 76 1.5× 59 1.2× 42 358
Gonzalo Ortiz de Elguea‐Culebras Spain 10 208 1.1× 142 0.8× 45 0.5× 56 1.1× 66 1.3× 20 321
Ping-An Ma China 11 115 0.6× 205 1.2× 85 1.0× 31 0.6× 22 0.4× 20 328
Walter Murillo Arango Colombia 9 112 0.6× 126 0.7× 39 0.4× 35 0.7× 39 0.8× 54 319
Abu-Bakr A. Abu-Goukh Sudan 9 146 0.8× 559 3.3× 120 1.4× 65 1.3× 84 1.7× 22 654
Rhulani Makhuvele South Africa 10 100 0.6× 173 1.0× 44 0.5× 12 0.2× 39 0.8× 13 288
Bin Duan China 13 114 0.6× 442 2.6× 144 1.7× 55 1.1× 93 1.9× 25 557

Countries citing papers authored by J.R. Verde-Calvo

Since Specialization
Citations

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

Fields of papers citing papers by J.R. Verde-Calvo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by J.R. Verde-Calvo. 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.R. Verde-Calvo. The network helps show where J.R. Verde-Calvo may publish in the future.

Co-authorship network of co-authors of J.R. Verde-Calvo

This figure shows the co-authorship network connecting the top 25 collaborators of J.R. Verde-Calvo. A scholar is included among the top collaborators of J.R. Verde-Calvo 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.R. Verde-Calvo. J.R. Verde-Calvo 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.
Escalona‐Buendía, Héctor B., et al.. (2024). Innovation and Development in Whisky Production Around the World. Beverages. 10(4). 124–124.
2.
3.
Verde-Calvo, J.R., et al.. (2022). Consumer Studies: Beyond Acceptability—A Case Study with Beer. Beverages. 8(4). 80–80. 11 indexed citations
4.
Estarrón‐Espinosa, Mirna, et al.. (2021). Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition. Journal of Food Processing and Preservation. 45(12). 2 indexed citations
5.
Estarrón‐Espinosa, Mirna, et al.. (2020). Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers. Foods. 9(7). 886–886. 22 indexed citations
6.
Bosquez‐Molina, Elsa, et al.. (2020). Hypoglycemic effect and bioactive compounds associated with the ripening stages of the Cucurbita ficifolia Bouché fruit. Journal of the Science of Food and Agriculture. 100(14). 5171–5181. 8 indexed citations
7.
Luna, Héctor, et al.. (2017). Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis. Journal of Food Processing and Preservation. 42(2). e13433–e13433. 3 indexed citations
8.
Luna, Héctor, et al.. (2017). Chemical characterization and antioxidant capacity in blue corn (Zea maysL.) malt beers. Journal of the Institute of Brewing. 123(4). 506–518. 18 indexed citations
9.
Rutiaga‐Quiñones, Olga Miriam, et al.. (2016). Whole Cell Bioconversion of (+)-valencene to (+)-nootkatone in 100 % Organic Phase using Yarrowia lipolytica 2.2ab. International Journal of Chemical Reactor Engineering. 14(4). 939–944. 12 indexed citations
10.
Castillo‐Araiza, Carlos O., et al.. (2016). Kinetic, oxygen mass transfer and hydrodynamic studies in a three-phase stirred tank bioreactor for the bioconversion of (+)-valencene on Yarrowia lipolytica 2.2ab. Biochemical Engineering Journal. 113. 37–46. 14 indexed citations
11.
León‐Sánchez, Fernando Díaz de, Clara Pelayo‐Zaldívar, Elsa Bosquez‐Molina, et al.. (2015). Biochemical and Visual Changes in Cactus Stems (Opuntia ficus-indica Mill.) Stored at 4, 12 and 26C. Journal of Food Biochemistry. 39(4). 449–461. 2 indexed citations
12.
Rutiaga‐Quiñones, Olga Miriam, et al.. (2014). Biconversion of (+)-nootkatone by Botryodiplodia theobromae using a membrane aerated biofilm reactor. Revista Mexicana de Ingeniería Química. 13(3). 757–764. 3 indexed citations
13.
Guzmán, A., et al.. (2014). Sphingosine-1-phosphate and ceramide are associated with health and atresia of bovine ovarian antral follicles. animal. 9(2). 308–312. 13 indexed citations
14.
Escalona‐Buendía, Héctor B., et al.. (2014). Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips. CyTA - Journal of Food. 13(1). 26–31. 10 indexed citations
15.
Pelayo‐Zaldívar, Clara, et al.. (2011). CONSERVACIÓN DE NOPAL VERDURA 'Milpa Alta' (Opuntia ficus indica Mill.) DESESPINADO EN ENVASES CON ATMÓSFERA MODIFICADA. Revista Mexicana de Ingeniería Química. 10(1). 93–104. 6 indexed citations
16.
Cruz‐Sosa, Francisco, et al.. (2009). Phenylpropanoid production in callus and cell suspension cultures of Buddleja cordata Kunth. Plant Cell Tissue and Organ Culture (PCTOC). 97(1). 39–47. 40 indexed citations
17.
Verde-Calvo, J.R., et al.. (2007). Producción de L-arabinosa a partir de la hidrólisis de la goma de mezquite por un extracto crudo con actividad α-L-arabinofuranosidasa de Aspergillus niger. Revista Mexicana de Ingeniería Química. 6(3). 259–265.
18.
Verde-Calvo, J.R., et al.. (2007). L-arabinose production by hidrolysis of mesquite gum by a crude extract with α-L-arabinofuranosidase activity from Aspergillus niger. Revista Mexicana de Ingeniería Química. 6(3). 259–265. 1 indexed citations
19.
Beristain, C.I., Francisco Cruz‐Sosa, C. Lobato‐Calleros, et al.. (2006). Applications of soluble dietary fibers in beverages. Revista Mexicana de Ingeniería Química. 5(1). 81–95. 19 indexed citations
20.
Soriano-Santos, J., et al.. (2005). Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. International Journal of Food Microbiology. 105(3). 305–316. 17 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Rodrigo Ríos Breakdown of academic impact, for papers by Mi Guo Breakdown of academic impact, for papers by Quan Ma Breakdown of academic impact, for papers by Francisco Daniel Hernández-Castillo Breakdown of academic impact, for papers by Gonzalo Ortiz de Elguea‐Culebras Breakdown of academic impact, for papers by Ping-An Ma Breakdown of academic impact, for papers by Walter Murillo Arango Breakdown of academic impact, for papers by Abu-Bakr A. Abu-Goukh Breakdown of academic impact, for papers by Rhulani Makhuvele Breakdown of academic impact, for papers by Bin Duan
Rankless by CCL
2026