Juan I. Maté

3.2k total citations
50 papers, 2.5k citations indexed

About

Juan I. Maté is a scholar working on Food Science, Biomaterials and Animal Science and Zoology. According to data from OpenAlex, Juan I. Maté has authored 50 papers receiving a total of 2.5k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Food Science, 30 papers in Biomaterials and 9 papers in Animal Science and Zoology. Recurrent topics in Juan I. Maté's work include Nanocomposite Films for Food Packaging (29 papers), Microencapsulation and Drying Processes (17 papers) and Proteins in Food Systems (11 papers). Juan I. Maté is often cited by papers focused on Nanocomposite Films for Food Packaging (29 papers), Microencapsulation and Drying Processes (17 papers) and Proteins in Food Systems (11 papers). Juan I. Maté collaborates with scholars based in Spain, United States and New Zealand. Juan I. Maté's co-authors include Khalid Ziani, Idoya Fernández‐Pan, Javier Osés, John M. Krochta, Véronique Coma, Alaitz Etxabide, Paul A. Kilmartin, Carmen Barba, Christian Gardrat and R. Pedroza‐Islas and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Juan I. Maté

49 papers receiving 2.4k citations

Peers

Juan I. Maté

BIOMA

ASZ

Pablo R. Salgado Argentina

Cristiana Maria Pedroso Yoshida Brazil

Jeannine Bonilla Brazil

Z.A. Nur Hanani Malaysia

Sweetie R. Kanatt India

Mia Kurek Croatia

Sabina Galus Poland

Hadi Almasi Iran

Milad Rouhi Iran

Preetam Sarkar India

Pablo R. Salgado Argentina

Juan I. Maté

1.2k ×0.7

BIOMA

765 ×0.7

315 ×0.6

237 ×0.7

ASZ

209 ×0.7

Citations per year, relative to Juan I. Maté Juan I. Maté (= 1×) peers Pablo R. Salgado

Countries citing papers authored by Juan I. Maté

Since Specialization

Citations

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

Fields of papers citing papers by Juan I. Maté

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Juan I. Maté. 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 Juan I. Maté. The network helps show where Juan I. Maté may publish in the future.

Co-authorship network of co-authors of Juan I. Maté

This figure shows the co-authorship network connecting the top 25 collaborators of Juan I. Maté. A scholar is included among the top collaborators of Juan I. Maté 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 Juan I. Maté. Juan I. Maté 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

Espinosa‐Salinas, Isabel, et al.. (2025). Morphometry and textural surface properties of heat induced whey protein microparticles. Food and Bioproducts Processing. 153. 333–349.

Barba, Carmen, et al.. (2024). Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages. Food Chemistry X. 22. 101440–101440. 2 indexed citations

Maté, Juan I., et al.. (2024). Synergistic effect of edible antimicrobial coatings, modified atmosphere, and sanitization on the shelf life of fresh hake medallions. 2(2). 110–119. 2 indexed citations

Maté, Juan I., et al.. (2023). Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings. Journal of Food Quality. 2023. 1–10. 1 indexed citations

Maté, Juan I., et al.. (2023). Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products. Food Science & Nutrition. 12(7). 4594–4604. 3 indexed citations

Abegaz, Kebede, et al.. (2023). Aflatoxin B1 Detoxification Potentials of Garlic, Ginger, Cardamom, Black Cumin, and Sautéing in Ground Spice Mix Red Pepper Products. Toxins. 15(5). 307–307. 7 indexed citations

Etxabide, Alaitz, et al.. (2022). Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin. Food Packaging and Shelf Life. 33. 100896–100896. 39 indexed citations

Etxabide, Alaitz, Paul A. Kilmartin, Juan I. Maté, et al.. (2021). Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films. Food Hydrocolloids. 117. 106736–106736. 31 indexed citations

Etxabide, Alaitz, Paul A. Kilmartin, & Juan I. Maté. (2020). Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development. Food Control. 121. 107645–107645. 105 indexed citations

10.

Fernández‐Pan, Idoya, et al.. (2016). Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings. International Journal of Food Microbiology. 232. 144–149. 42 indexed citations

11.

Fernández‐Pan, Idoya, et al.. (2012). Antimicrobial Activity of Whey Protein Isolate Edible Films with Essential Oils against Food Spoilers and Foodborne Pathogens. Journal of Food Science. 77(7). M383–90. 72 indexed citations

12.

Fernández‐Pan, Idoya, Khalid Ziani, R. Pedroza‐Islas, & Juan I. Maté. (2010). Effect of Drying Conditions on the Mechanical and Barrier Properties of Films Based on Chitosan. Drying Technology. 28(12). 1350–1358. 31 indexed citations

13.

Fernández‐Pan, Idoya, et al.. (2010). Antimicrobial effectiveness of oregano and sage essential oils incorporated into whey protein films or cellulose‐based filter paper. Journal of the Science of Food and Agriculture. 90(9). 1513–1519. 42 indexed citations

14.

Ziani, Khalid, et al.. (2010). Application of bioactive coatings based on chitosan for artichoke seed protection. Crop Protection. 29(8). 853–859. 52 indexed citations

15.

Osés, Javier, et al.. (2009). Potato starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film composition, thickness and water activity. International Journal of Food Science & Technology. 44(7). 1360–1366. 26 indexed citations

16.

Iguaz, Asunción, et al.. (2003). Modelling effective moisture difusivity of rough rice (Lido cultivar) at low drying temperatures. Journal of Food Engineering. 59(2-3). 253–258. 50 indexed citations

17.

Maté, Juan I., et al.. (1998). Effect of Blanching on Structural Quality of Dried Potato Slices. Journal of Agricultural and Food Chemistry. 46(2). 676–681. 43 indexed citations

18.

Maté, Juan I., Mikal E. Saltveit, & John M. Krochta. (1996). Peanut and Walnut Rancidity: Effects of Oxygen Concentration and Relative Humidity. Journal of Food Science. 61(2). 465–469. 73 indexed citations

19.

Maté, Juan I. & John M. Krochta. (1996). Comparison of Oxygen and Water Vapor Permeabilities of Whey Protein Isolate and β-Lactoglobulin Edible Films. Journal of Agricultural and Food Chemistry. 44(10). 3001–3004. 73 indexed citations

20.

Maté, Juan I., E. N. Frankel, & John M. Krochta. (1996). Whey Protein Isolate Edible Coatings: Effect on the Rancidity Process of Dry Roasted Peanuts. Journal of Agricultural and Food Chemistry. 44(7). 1736–1740. 46 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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