L. Gonzalez-Tomás

559 total citations
11 papers, 428 citations indexed

About

L. Gonzalez-Tomás is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, L. Gonzalez-Tomás has authored 11 papers receiving a total of 428 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 8 papers in Nutrition and Dietetics and 4 papers in Plant Science. Recurrent topics in L. Gonzalez-Tomás's work include Food composition and properties (8 papers), Polysaccharides Composition and Applications (6 papers) and Microbial Metabolites in Food Biotechnology (4 papers). L. Gonzalez-Tomás is often cited by papers focused on Food composition and properties (8 papers), Polysaccharides Composition and Applications (6 papers) and Microbial Metabolites in Food Biotechnology (4 papers). L. Gonzalez-Tomás collaborates with scholars based in Spain, United Kingdom and Mexico. L. Gonzalez-Tomás's co-authors include E. Costell, S. Bayarri, José M. Coll-Marqués, Andrew J. Taylor, Jorge Fernando Vélez‐Ruiz, Isabel Hernando, Amparo Quiles, Amparo Tárrega and I. Pérez‐Munuera and has published in prestigious journals such as Journal of Dairy Science, Food Hydrocolloids and Food Research International.

In The Last Decade

L. Gonzalez-Tomás

11 papers receiving 418 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
L. Gonzalez-Tomás Spain 11 332 275 53 39 18 11 428
Amornrat Mukprasirt Thailand 7 216 0.7× 230 0.8× 38 0.7× 68 1.7× 24 1.3× 11 354
Syed Ariful Alam Finland 8 239 0.7× 306 1.1× 34 0.6× 97 2.5× 17 0.9× 9 387
Felipe Richter Reis Brazil 14 322 1.0× 162 0.6× 32 0.6× 94 2.4× 7 0.4× 23 446
Charles Boeneke United States 12 334 1.0× 187 0.7× 102 1.9× 48 1.2× 22 1.2× 31 513
Dongyu Sun China 12 270 0.8× 130 0.5× 75 1.4× 53 1.4× 35 1.9× 23 386
Jenny Weißbrodt Germany 10 326 1.0× 98 0.4× 102 1.9× 34 0.9× 19 1.1× 15 469
Baltasar Vallès‐Pàmies Switzerland 8 164 0.5× 134 0.5× 17 0.3× 60 1.5× 73 4.1× 9 301
Łukasz Masewicz Poland 13 211 0.6× 157 0.6× 33 0.6× 72 1.8× 18 1.0× 22 384
Haniyeh Rasouli Pirouzian Iran 14 452 1.4× 172 0.6× 95 1.8× 29 0.7× 13 0.7× 31 526
Dian Widya Ningtyas Indonesia 13 411 1.2× 190 0.7× 83 1.6× 36 0.9× 16 0.9× 32 498

Countries citing papers authored by L. Gonzalez-Tomás

Since Specialization
Citations

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

Fields of papers citing papers by L. Gonzalez-Tomás

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by L. Gonzalez-Tomás. 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 L. Gonzalez-Tomás. The network helps show where L. Gonzalez-Tomás may publish in the future.

Co-authorship network of co-authors of L. Gonzalez-Tomás

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

All Works

11 of 11 papers shown
1.
Bayarri, S., et al.. (2011). TEXTURE PERCEIVED ON INULIN‐ENRICHED LOW‐FAT SEMISOLID DAIRY DESSERTS. RHEOLOGICAL AND STRUCTURAL BASIS. Journal of Texture Studies. 42(3). 174–184. 29 indexed citations
2.
Gonzalez-Tomás, L., S. Bayarri, & E. Costell. (2009). Inulin-enriched dairy desserts: Physicochemical and sensory aspects. Journal of Dairy Science. 92(9). 4188–4199. 60 indexed citations
3.
Gonzalez-Tomás, L., S. Bayarri, José M. Coll-Marqués, & E. Costell. (2009). Flow behaviour of inulin‐enriched dairy desserts: influence of inulin average chain length. International Journal of Food Science & Technology. 44(6). 1214–1222. 22 indexed citations
4.
Bayarri, S., L. Gonzalez-Tomás, & E. Costell. (2008). Viscoelastic properties of aqueous and milk systems with carboxymethyl cellulose. Food Hydrocolloids. 23(2). 441–450. 55 indexed citations
5.
Gonzalez-Tomás, L., José M. Coll-Marqués, & E. Costell. (2007). Viscoelasticity of inulin–starch-based dairy systems. Influence of inulin average chain length. Food Hydrocolloids. 22(7). 1372–1380. 63 indexed citations
6.
Gonzalez-Tomás, L., S. Bayarri, Andrew J. Taylor, & E. Costell. (2007). Rheology, flavour release and perception of low-fat dairy desserts. International Dairy Journal. 18(8). 858–866. 53 indexed citations
7.
Gonzalez-Tomás, L. & E. Costell. (2006). Relation Between Consumers’ Perceptions of Color and Texture of Dairy Desserts and Instrumental Measurements Using a Generalized Procrustes Analysis. Journal of Dairy Science. 89(12). 4511–4519. 35 indexed citations
8.
Gonzalez-Tomás, L., S. Bayarri, Andrew J. Taylor, & E. Costell. (2006). Flavour release and perception from model dairy custards. Food Research International. 40(4). 520–528. 47 indexed citations
9.
Gonzalez-Tomás, L. & E. Costell. (2006). SENSORY EVALUATION OF VANILLA‐DAIRY DESSERTS BY REPERTORY GRID METHOD AND FREE CHOICE PROFILE. Journal of Sensory Studies. 21(1). 20–33. 21 indexed citations
10.
Vélez‐Ruiz, Jorge Fernando, Isabel Hernando, L. Gonzalez-Tomás, et al.. (2005). Rheology and microstructure of custard model systems with cross-linked waxy maize starch. Flavour and Fragrance Journal. 21(1). 30–36. 19 indexed citations
11.
Vélez‐Ruiz, Jorge Fernando, L. Gonzalez-Tomás, & E. Costell. (2005). Rheology of dairy custard model systems: Influence of milk -fat and hydrocolloid type. European Food Research and Technology. 221(3-4). 342–347. 24 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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