M. C. Añón

835 total citations
19 papers, 694 citations indexed

About

M. C. Añón is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, M. C. Añón has authored 19 papers receiving a total of 694 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 6 papers in Nutrition and Dietetics and 4 papers in Molecular Biology. Recurrent topics in M. C. Añón's work include Proteins in Food Systems (10 papers), Microencapsulation and Drying Processes (6 papers) and Food composition and properties (5 papers). M. C. Añón is often cited by papers focused on Proteins in Food Systems (10 papers), Microencapsulation and Drying Processes (6 papers) and Food composition and properties (5 papers). M. C. Añón collaborates with scholars based in Argentina, France and Uruguay. M. C. Añón's co-authors include Gonzalo J. Márquez, Marı́a Cecilia Puppo, Francisco Speroni, Marie de Lamballerie, Valérie Beaumal, Silvana Petruccelli, Marc Anton, Pablo D. Ribotta, Cristina S. Martínez and Alberto E. León and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Biochemical and Biophysical Research Communications.

In The Last Decade

M. C. Añón

18 papers receiving 671 citations

Peers

M. C. Añón

ASZ

Lianzhou Jiang China

Jiawei Wan China

Darío M. Cabezas Argentina

Kingsley K. Agyare United States

Mi Xu Australia

LI Bian-sheng China

A. Olano Spain

Raza Hussain Pakistan

Yapeng Fang China

Lianzhou Jiang China

M. C. Añón

570 ×1.1

192 ×1.1

94 ×0.6

153 ×1.7

101 ×1.1

ASZ

Citations per year, relative to M. C. Añón M. C. Añón (= 1×) peers Lianzhou Jiang

Countries citing papers authored by M. C. Añón

Since Specialization

Citations

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

Fields of papers citing papers by M. C. Añón

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M. C. Añón. 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 M. C. Añón. The network helps show where M. C. Añón may publish in the future.

Co-authorship network of co-authors of M. C. Añón

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

All Works

Sort: Min cites: Since: Top N: Style:

19 of 19 papers shown

Castagnini, Juan Manuel, et al.. (2019). Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets. LWT. 118. 108809–108809. 15 indexed citations

Nardo, Agustina E., M. C. Añón, & Gustavo Parisi. (2018). Large-scale mapping of bioactive peptides in structural and sequence space. PLoS ONE. 13(1). e0191063–e0191063. 17 indexed citations

Medrano, Alejandra, et al.. (2012). Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins. Food Science and Technology International. 18(2). 187–193. 20 indexed citations

Puppo, Marı́a Cecilia, Valérie Beaumal, Francisco Speroni, et al.. (2010). β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment. Food Hydrocolloids. 25(3). 389–397. 64 indexed citations

Speroni, Francisco, Alejandro Rebolledo, M. C. Añón, et al.. (2009). Genistein effects on Ca2+ handling in human umbilical artery: inhibition of sarcoplasmic reticulum Ca2+ release and of voltage-operated Ca2+ channels. Journal of Physiology and Biochemistry. 65(2). 113–124. 14 indexed citations

Speroni, Francisco, Valérie Beaumal, Marie de Lamballerie, et al.. (2008). Gelation of soybean proteins induced by sequential high-pressure and thermal treatments. Food Hydrocolloids. 23(5). 1433–1442. 71 indexed citations

Speroni, Francisco, Alejandro Rebolledo, M. C. Añón, Franco Tanzi, & Verónica Milesi. (2007). Genistein inhibits contractile force, intracellular Ca2+ increase and Ca2+ oscillations induced by serotonin in rat aortic smooth muscle. Journal of Physiology and Biochemistry. 63(2). 143–151. 4 indexed citations

Martínez, Cristina S., Pablo D. Ribotta, Alberto E. León, & M. C. Añón. (2007). PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI. Journal of Texture Studies. 38(6). 666–683. 69 indexed citations

Añón, M. C., et al.. (2007). Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate. Food Hydrocolloids. 22(5). 868–878. 39 indexed citations

10.

Puppo, Marı́a Cecilia, Valérie Beaumal, N. Chapleau, et al.. (2007). Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment. Food Hydrocolloids. 22(6). 1079–1089. 50 indexed citations

11.

Rebolledo, Alejandro, Francisco Speroni, Jesica Raingo, et al.. (2005). The Na+/Ca2+ exchanger is active and working in the reverse mode in human umbilical artery smooth muscle cells. Biochemical and Biophysical Research Communications. 339(3). 840–845. 18 indexed citations

12.

Puppo, Marı́a Cecilia, A. Calvelo, & M. C. Añón. (2005). Physicochemical and Rheological Characterization of Wheat Flour Dough. Cereal Chemistry. 82(2). 173–181. 25 indexed citations

13.

Speroni, Francisco, María Cecilia Puppo, N. Chapleau, et al.. (2005). High-Pressure Induced Physicochemical and Functional Modifications of Low-Density Lipoproteins from Hen Egg Yolk. Journal of Agricultural and Food Chemistry. 53(14). 5719–5725. 34 indexed citations

14.

Tomás, Mabel C., et al.. (2004). Oil‐in‐water emulsions formulated with sunflower lecithins: Vesicle formation and stability. Journal of the American Oil Chemists Society. 81(3). 241–244. 28 indexed citations

15.

Puppo, Marı́a Cecilia, Delia A. Sorgentini, & M. C. Añón. (2000). Rheological study of dispersions prepared with modified soybean protein isolates. Journal of the American Oil Chemists Society. 77(1). 63–71. 14 indexed citations

16.

Sorgentini, Delia A., Jorge R. Wagner, & M. C. Añón. (1998). Modification of structure and functional properties of soy protein isolates by heat and acid treatments.

17.

Petruccelli, Silvana & M. C. Añón. (1994). Relationship between the method of obtention and the structural and functional properties of soy protein isolates. 2. Surface properties. Journal of Agricultural and Food Chemistry. 42(10). 2170–2176. 46 indexed citations

18.

Márquez, Gonzalo J. & M. C. Añón. (1986). Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes. Journal of Food Science. 51(1). 157–160. 164 indexed citations

19.

Tedesco, P.H. & M. C. Añón. (1972). Thorium-acetate and thorium-propionate complexes. Journal of Inorganic and Nuclear Chemistry. 34(7). 2271–2276. 2 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