M. Ojeda

410 total citations
12 papers, 311 citations indexed

About

M. Ojeda is a scholar working on Food Science, Animal Science and Zoology and Tourism, Leisure and Hospitality Management. According to data from OpenAlex, M. Ojeda has authored 12 papers receiving a total of 311 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 7 papers in Animal Science and Zoology and 3 papers in Tourism, Leisure and Hospitality Management. Recurrent topics in M. Ojeda's work include Sensory Analysis and Statistical Methods (10 papers), Meat and Animal Product Quality (7 papers) and Fermentation and Sensory Analysis (5 papers). M. Ojeda is often cited by papers focused on Sensory Analysis and Statistical Methods (10 papers), Meat and Animal Product Quality (7 papers) and Fermentation and Sensory Analysis (5 papers). M. Ojeda collaborates with scholars based in Spain, France and Finland. M. Ojeda's co-authors include Francisco José Pérez Elortondo, M. Albisu, J. Salmerón, Iñaki Etaio, Edurne Gaston, Pascal Schlich, P. Bárcenas, Marı́a D. Guillén, María del Pilar Fernández-Gil and Luis Javier R. Barrón and has published in prestigious journals such as Food Chemistry, Meat Science and Food Control.

In The Last Decade

M. Ojeda

12 papers receiving 295 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
M. Ojeda Spain	10	250	104	88	54	41	12	311
Neil Gains United Kingdom	6	247 1.0×	99 1.0×	40 0.5×	98 1.8×	20 0.5×	8	313
Amanda Dupas de Matos New Zealand	10	236 0.9×	31 0.3×	145 1.6×	81 1.5×	39 1.0×	21	332
María Cristina Goldner Argentina	10	286 1.1×	25 0.2×	150 1.7×	100 1.9×	47 1.1×	16	329
Sophie Knowles Canada	9	212 0.8×	53 0.5×	88 1.0×	57 1.1×	16 0.4×	11	301
Maria Daria Fumi Italy	10	231 0.9×	15 0.1×	130 1.5×	87 1.6×	41 1.0×	25	309
P. Bárcenas Spain	11	317 1.3×	195 1.9×	29 0.3×	98 1.8×	7 0.2×	14	353
José A. Piornos United Kingdom	8	281 1.1×	86 0.8×	60 0.7×	63 1.2×	6 0.1×	9	375
Claire Grose New Zealand	11	260 1.0×	18 0.2×	187 2.1×	26 0.5×	101 2.5×	21	329
A. García Ruiz Spain	11	186 0.7×	209 2.0×	48 0.5×	37 0.7×	9 0.2×	16	332
Kevin C. Deegan Finland	9	313 1.3×	126 1.2×	50 0.6×	115 2.1×	8 0.2×	10	369

Countries citing papers authored by M. Ojeda

Since Specialization

Citations

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

Fields of papers citing papers by M. Ojeda

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Ojeda

This figure shows the co-authorship network connecting the top 25 collaborators of M. Ojeda. A scholar is included among the top collaborators of M. Ojeda 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. Ojeda. M. Ojeda 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:

12 of 12 papers shown

Ojeda, M., Iñaki Etaio, Dominique Valentin, et al.. (2020). Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses. Food Quality and Preference. 87. 104047–104047. 19 indexed citations

Ojeda, M., et al.. (2018). Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese. Journal of Sensory Studies. 33(2). 4 indexed citations

Albisu, M., M. Ojeda, Iñaki Etaio, et al.. (2015). Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses. Dairy Science and Technology. 96(1). 53–65. 14 indexed citations

Ojeda, M., Iñaki Etaio, María del Pilar Fernández-Gil, et al.. (2014). Sensory quality control of cheese: Going beyond the absence of defects. Food Control. 51. 371–380. 17 indexed citations

Etaio, Iñaki, et al.. (2013). Evaluation of sensory quality of calf chops: A new methodological approach. Meat Science. 94(1). 105–114. 9 indexed citations

Etaio, Iñaki, et al.. (2011). Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia. Food Quality and Preference. 23(2). 138–147. 15 indexed citations

Etaio, Iñaki, et al.. (2009). Sensory quality control for food certification: A case study on wine. Method development. Food Control. 21(4). 533–541. 44 indexed citations

Etaio, Iñaki, et al.. (2009). Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring. Food Control. 21(4). 542–548. 30 indexed citations

Etaio, Iñaki, Francisco José Pérez Elortondo, M. Albisu, et al.. (2008). Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines. Australian Journal of Grape and Wine Research. 25 indexed citations

10.

Etaio, Iñaki, Francisco José Pérez Elortondo, M. Albisu, et al.. (2008). DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA. Journal of Sensory Studies. 23(5). 631–655. 18 indexed citations

11.

Elortondo, Francisco José Pérez, et al.. (2006). Food quality certification: An approach for the development of accredited sensory evaluation methods. Food Quality and Preference. 18(2). 425–439. 92 indexed citations

12.

Ojeda, M., P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu, & Marı́a D. Guillén. (2002). Chemical references in sensory analysis of smoke flavourings. Food Chemistry. 78(4). 433–442. 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.

Explore authors with similar magnitude of impact