Justa María Poveda

1.5k total citations
39 papers, 1.1k citations indexed

About

Justa María Poveda is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Justa María Poveda has authored 39 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Food Science, 23 papers in Molecular Biology and 15 papers in Animal Science and Zoology. Recurrent topics in Justa María Poveda's work include Probiotics and Fermented Foods (33 papers), Protein Hydrolysis and Bioactive Peptides (17 papers) and Meat and Animal Product Quality (15 papers). Justa María Poveda is often cited by papers focused on Probiotics and Fermented Foods (33 papers), Protein Hydrolysis and Bioactive Peptides (17 papers) and Meat and Animal Product Quality (15 papers). Justa María Poveda collaborates with scholars based in Spain, Ireland and Brazil. Justa María Poveda's co-authors include Lourdes Cabezas, Susana Seseña, Llanos Palop, Paul L.H. McSweeney, María Llanos Palop, M.S. Pérez-Coello, L Palop, Rosa Chicón, M.A. González‐Viñas and Maria J. Sousa and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Food Microbiology.

In The Last Decade

Justa María Poveda

38 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Justa María Poveda Spain 21 905 596 324 223 139 39 1.1k
Marina Georgalaki Greece 24 1.0k 1.1× 683 1.1× 233 0.7× 300 1.3× 185 1.3× 44 1.3k
Marie-Bernadette Maillard France 22 973 1.1× 687 1.2× 217 0.7× 252 1.1× 173 1.2× 46 1.3k
Juan A. Centeno Spain 20 846 0.9× 466 0.8× 362 1.1× 218 1.0× 160 1.2× 52 1.1k
Irma Caro Spain 17 689 0.8× 307 0.5× 337 1.0× 182 0.8× 131 0.9× 60 1.1k
Marta Ávila Spain 23 932 1.0× 639 1.1× 336 1.0× 359 1.6× 352 2.5× 47 1.4k
Rosalinda Urso Italy 16 985 1.1× 746 1.3× 676 2.1× 104 0.5× 219 1.6× 22 1.3k
Eman Ayad Egypt 13 1.1k 1.2× 661 1.1× 282 0.9× 363 1.6× 110 0.8× 25 1.4k
P. Resmini Italy 19 576 0.6× 386 0.6× 195 0.6× 304 1.4× 91 0.7× 44 1.0k
Nikolaos Tzanetakis Greece 13 622 0.7× 345 0.6× 126 0.4× 213 1.0× 68 0.5× 17 703
Sabrina Neves Casarotti Brazil 16 852 0.9× 541 0.9× 132 0.4× 406 1.8× 110 0.8× 19 1.1k

Countries citing papers authored by Justa María Poveda

Since Specialization
Citations

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

Fields of papers citing papers by Justa María Poveda

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Justa María Poveda. 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 Justa María Poveda. The network helps show where Justa María Poveda may publish in the future.

Co-authorship network of co-authors of Justa María Poveda

This figure shows the co-authorship network connecting the top 25 collaborators of Justa María Poveda. A scholar is included among the top collaborators of Justa María Poveda 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 Justa María Poveda. Justa María Poveda 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
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Palop, María Llanos, et al.. (2023). Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria. Food Control. 156. 110133–110133. 14 indexed citations
4.
Seseña, Susana, et al.. (2023). Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production. Food and Bioprocess Technology. 16(11). 2541–2558. 17 indexed citations
5.
Fernández‐Pacheco, Pilar, et al.. (2022). Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk. Journal of the Science of Food and Agriculture. 103(8). 4107–4118. 6 indexed citations
6.
Poveda, Justa María, et al.. (2020). Farming Practices Influence Antibiotic Resistance and Biogenic Amine Capacity of Staphylococci from Bulk Tank Ewe’s Milk. Animals. 10(9). 1622–1622. 7 indexed citations
7.
Oliveira, André Luíz Martinez de, et al.. (2018). Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture. Journal of the Science of Food and Agriculture. 98(10). 3899–3906. 6 indexed citations
8.
Poveda, Justa María, et al.. (2017). Composition and colour indices of sheep’s bulk-tank milk are influenced by production practices. Italian Journal of Animal Science. 17(2). 477–488. 10 indexed citations
9.
Poveda, Justa María, Patricia Ruiz, Susana Seseña, & María Llanos Palop. (2017). Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process. LWT. 85. 129–136. 33 indexed citations
10.
Poveda, Justa María, Rosa Chicón, & Lourdes Cabezas. (2015). Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters. International Dairy Journal. 47. 94–101. 34 indexed citations
11.
Seseña, Susana, et al.. (2010). Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects. Food Microbiology. 28(5). 891–899. 59 indexed citations
12.
Seseña, Susana, et al.. (2006). Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese. International Journal of Food Microbiology. 107(3). 265–273. 32 indexed citations
13.
Seseña, Susana, et al.. (2005). Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses. International Journal of Food Microbiology. 102(3). 355–362. 43 indexed citations
14.
Cabezas, Lourdes, et al.. (2005). Physico-chemical and sensory characteristics of Spanish goat cheeses. Milk science international/Milchwissenschaft. 60(1). 48–51. 7 indexed citations
15.
Poveda, Justa María, Andrés J. García, Pedro J. Martín-Álvarez, & Lourdes Cabezas. (2003). Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese. Food Chemistry. 84(1). 29–33. 28 indexed citations
16.
Poveda, Justa María, Lourdes Cabezas, & Paul L.H. McSweeney. (2003). Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening. Food Chemistry. 84(2). 213–218. 43 indexed citations
17.
Poveda, Justa María, Maria J. Sousa, Lourdes Cabezas, & Paul L.H. McSweeney. (2003). Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. International Dairy Journal. 13(2-3). 169–178. 73 indexed citations
18.
González‐Viñas, M.A., Justa María Poveda, A. García Ruiz, & Lourdes Cabezas. (2001). CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING. Journal of Sensory Studies. 16(4). 361–371. 20 indexed citations
19.
Poveda, Justa María, et al.. (1999). Changes in physicochemical properties and proteolysis in Manchego cheese preserved in olive oil. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 3 indexed citations
20.
Poveda, Justa María, et al.. (1999). Evolution of the free fatty acid fraction in Manchego cheese during ripening. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 12 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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