M. Jesús Pagán

1.3k total citations
30 papers, 960 citations indexed

About

M. Jesús Pagán is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, M. Jesús Pagán has authored 30 papers receiving a total of 960 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Animal Science and Zoology, 13 papers in Food Science and 8 papers in Nutrition and Dietetics. Recurrent topics in M. Jesús Pagán's work include Meat and Animal Product Quality (14 papers), Food composition and properties (4 papers) and Phytochemicals and Antioxidant Activities (4 papers). M. Jesús Pagán is often cited by papers focused on Meat and Animal Product Quality (14 papers), Food composition and properties (4 papers) and Phytochemicals and Antioxidant Activities (4 papers). M. Jesús Pagán collaborates with scholars based in Spain, Argentina and Colombia. M. Jesús Pagán's co-authors include José Manuel Barat Baviera, Raúl Grau, Purificación García‐Segovia, Javier Martı́nez-Monzó, Fidel Toldrá, M. Aliño, José Ángel Pérez‐Álvarez, V. ARANDA‐CATALÁ, P. Fito and M.R. Rosmini and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Hydrocolloids and Food Research International.

In The Last Decade

M. Jesús Pagán

27 papers receiving 911 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M. Jesús Pagán Spain 14 476 454 262 139 118 30 960
Gonzalo Delgado‐Pando Spain 20 594 1.2× 677 1.5× 216 0.8× 194 1.4× 93 0.8× 30 1.1k
R. T. Nassu Brazil 18 356 0.7× 510 1.1× 112 0.4× 240 1.7× 139 1.2× 69 1.1k
Andrea Carla da Silva Barretto Brazil 23 726 1.5× 844 1.9× 320 1.2× 308 2.2× 85 0.7× 46 1.2k
Om Prakash Malav India 12 707 1.5× 522 1.1× 218 0.8× 239 1.7× 147 1.2× 63 1.2k
Alfonso Totosaus Mexico 20 991 2.1× 533 1.2× 379 1.4× 256 1.8× 140 1.2× 61 1.4k
Geert Van Royen Belgium 18 433 0.9× 424 0.9× 124 0.5× 234 1.7× 66 0.6× 39 879
Stefan Töpfl Germany 14 545 1.1× 301 0.7× 171 0.7× 156 1.1× 128 1.1× 22 1.0k
Gi‐Hyung Ryu South Korea 18 920 1.9× 485 1.1× 579 2.2× 203 1.5× 245 2.1× 62 1.6k
Bartosz G. Sołowiej Poland 19 777 1.6× 259 0.6× 342 1.3× 246 1.8× 183 1.6× 90 1.2k
Camila de Souza Paglarini Brazil 20 857 1.8× 745 1.6× 327 1.2× 175 1.3× 60 0.5× 30 1.2k

Countries citing papers authored by M. Jesús Pagán

Since Specialization
Citations

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

Fields of papers citing papers by M. Jesús Pagán

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Jesús Pagán

This figure shows the co-authorship network connecting the top 25 collaborators of M. Jesús Pagán. A scholar is included among the top collaborators of M. Jesús Pagán 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. Jesús Pagán. M. Jesús Pagán 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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Igual, Marta, et al.. (2021). Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods. Foods. 10(5). 1017–1017. 5 indexed citations
4.
Coll, Carmen, et al.. (2021). A Mathematical Model to Control the Prevalence of a Directly and Indirectly Transmitted Disease. Mathematics. 9(20). 2562–2562.
5.
García‐Segovia, Purificación, M. Jesús Pagán, Amparo Tárrega, & Javier Martı́nez-Monzó. (2021). Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods. 10(5). 1102–1102. 3 indexed citations
6.
Pagán, M. Jesús, et al.. (2021). Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers. Food Research International. 149. 110652–110652. 80 indexed citations
7.
Pérez‐Álvarez, José Ángel, et al.. (2020). Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus). RiuNet (Politechnical University of Valencia). 74–74. 6 indexed citations
8.
Pérez‐Álvarez, José Ángel, et al.. (2020). Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food. MDPI (MDPI AG). 82–82. 4 indexed citations
9.
García‐Segovia, Purificación, et al.. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International. 23(5). 437–447. 78 indexed citations
10.
Girón‐Hernández, Joel, José Manuel Barat Baviera, M. Jesús Pagán, et al.. (2014). Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study. Meat Science. 98(4). 695–700. 9 indexed citations
11.
Andrés-Bello, A., et al.. (2014). Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata). LWT. 60(2). 758–765. 20 indexed citations
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Aliño, M., et al.. (2009). Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Science. 83(3). 423–430. 74 indexed citations
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Baviera, José Manuel Barat, Raúl Grau, M. Jesús Pagán, et al.. (2005). Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation. Meat Science. 72(4). 757–765. 16 indexed citations
16.
Baviera, José Manuel Barat, Raúl Grau, M. Jesús Pagán, & P. Fito. (2003). Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing. Meat Science. 66(3). 603–608. 26 indexed citations
17.
Pérez‐Álvarez, José Ángel, et al.. (1999). CHEMICAL AND COLOR CHARACTERISTICS OF SPANISH DRY‐CURED HAM AT THE END OF THE AGING PROCESS. Journal of Muscle Foods. 10(2). 195–201. 23 indexed citations
18.
Pagán, M. Jesús, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, et al.. (1998). The evolution of colour parameters during chorizo processing. Fleischwirtschaft international. 78(4). 987–989. 3 indexed citations
19.
Rosmini, M.R., et al.. (1996). TBA test by an extractive method applied to ‘paté’. Meat Science. 42(1). 103–110. 171 indexed citations
20.
Perlo, Flavia, et al.. (1995). Modification of physico-chemical and colour parameters during the marketing of ‘paté’. Meat Science. 41(3). 325–333. 28 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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