Leticia González

733 total citations
15 papers, 566 citations indexed

About

Leticia González is a scholar working on Food Science, Nutrition and Dietetics and Biotechnology. According to data from OpenAlex, Leticia González has authored 15 papers receiving a total of 566 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 7 papers in Nutrition and Dietetics and 5 papers in Biotechnology. Recurrent topics in Leticia González's work include Probiotics and Fermented Foods (11 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Enzyme Production and Characterization (5 papers). Leticia González is often cited by papers focused on Probiotics and Fermented Foods (11 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Enzyme Production and Characterization (5 papers). Leticia González collaborates with scholars based in Spain, Ireland and Mali. Leticia González's co-authors include J.M. Fresno, M.E. Tornadijo, J.M. Castro, H. Sandoval, Ricardo León Sánchez Arenas, Domingo Fernández, Paul L.H. McSweeney, Ana Bernardo, Erica Renes and Fermín Rivera and has published in prestigious journals such as Food Chemistry, Journal of the Science of Food and Agriculture and Food Control.

In The Last Decade

Leticia González

15 papers receiving 531 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Leticia González Spain	12	428	280	161	105	70	15	566
Lucille Garnier France	8	427 1.0×	239 0.9×	67 0.4×	94 0.9×	75 1.1×	11	553
Claude P. Champagne Canada	11	474 1.1×	242 0.9×	177 1.1×	66 0.6×	141 2.0×	18	672
Katarina Mladenović Serbia	11	324 0.8×	221 0.8×	76 0.5×	64 0.6×	58 0.8×	32	455
Yi-sheng Chen Taiwan	14	431 1.0×	254 0.9×	210 1.3×	58 0.6×	85 1.2×	38	560
Μαρία Κάζου Greece	12	541 1.3×	417 1.5×	170 1.1×	76 0.7×	44 0.6×	25	673
Mauro Fontana Italy	13	268 0.6×	180 0.6×	106 0.7×	48 0.5×	38 0.5×	24	481
R. Jordano Spain	14	385 0.9×	166 0.6×	137 0.9×	176 1.7×	113 1.6×	47	614
L.M. Medina Spain	14	358 0.8×	171 0.6×	161 1.0×	176 1.7×	63 0.9×	48	593
Oktay Yerlıkaya Türkiye	15	543 1.3×	293 1.0×	206 1.3×	121 1.2×	60 0.9×	63	673
Julius M. Mathara Kenya	13	770 1.8×	369 1.3×	398 2.5×	79 0.8×	109 1.6×	36	938

Countries citing papers authored by Leticia González

Since Specialization

Citations

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

Fields of papers citing papers by Leticia González

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Leticia González

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

All Works

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15 of 15 papers shown

Guiné, Raquel P. F., Sofia G. Florença, Cristina A. Costa, et al.. (2024). Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries. Animals. 14(11). 1631–1631. 8 indexed citations

Paula, Vanessa, Domingo Fernández, Patricia Combarros‐Fuertes, et al.. (2021). Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom. International Journal of Gastronomy and Food Science. 26. 100416–100416. 18 indexed citations

González, Leticia, et al.. (2019). Role of the consumption of fucoidans and beta-glucans on human health: An update of the literature. Revista chilena de nutrición. 46(6). 768–775. 2 indexed citations

Renes, Erica, et al.. (2017). Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved. Journal of Functional Foods. 34. 340–346. 28 indexed citations

Álvarez, Alberto, et al.. (2017). Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality. Czech Journal of Food Sciences. 35(6). 496–506. 28 indexed citations

Renes, Erica, et al.. (2017). Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability. Journal of Functional Foods. 35. 74–80. 19 indexed citations

González, Leticia, et al.. (2015). Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture. Advances in Microbiology. 5(11). 748–759. 20 indexed citations

Fernández, Domingo, et al.. (2014). Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chemistry. 168. 134–141. 65 indexed citations

Arenas, Ricardo León Sánchez, et al.. (2014). Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening. Journal of the Science of Food and Agriculture. 95(4). 851–859. 9 indexed citations

10.

González, Leticia, et al.. (2011). Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese. Food Microbiology. 30(1). 260–266. 27 indexed citations

11.

González, Leticia, et al.. (2010). Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese. Food Microbiology. 27(5). 592–597. 57 indexed citations

12.

González, Leticia, et al.. (2006). Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity. Food Control. 18(6). 716–722. 95 indexed citations

13.

Sandoval, H., et al.. (2005). Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese). Food Microbiology. 22(5). 455–459. 105 indexed citations

14.

Arenas, Ricardo León Sánchez, Leticia González, Ana Bernardo, J.M. Fresno, & M.E. Tornadijo. (2003). Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening. Food Control. 15(4). 271–279. 36 indexed citations

15.

Rivera, Fermín, et al.. (1981). Bottled Mineral Waters Polluted by Protozoa in Mexico. PubMed. 28(1). 54–56. 49 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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