M. Tejada

905 total citations
35 papers, 739 citations indexed

About

M. Tejada is a scholar working on Animal Science and Zoology, Aquatic Science and Food Science. According to data from OpenAlex, M. Tejada has authored 35 papers receiving a total of 739 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Animal Science and Zoology, 13 papers in Aquatic Science and 10 papers in Food Science. Recurrent topics in M. Tejada's work include Meat and Animal Product Quality (27 papers), Aquaculture Nutrition and Growth (13 papers) and Protein Hydrolysis and Bioactive Peptides (8 papers). M. Tejada is often cited by papers focused on Meat and Animal Product Quality (27 papers), Aquaculture Nutrition and Growth (13 papers) and Protein Hydrolysis and Bioactive Peptides (8 papers). M. Tejada collaborates with scholars based in Spain, Egypt and Portugal. M. Tejada's co-authors include Almudena Huidobro, Mercedes Careche, A. Javier Borderías, Cristina Álvarez, Isabel Grondona, I. García-Acha, P. D. Bridge, Pedro F. Mateos, Enrique Monte and F. Jiménez‐Colmenero and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

M. Tejada

34 papers receiving 653 citations

Peers

M. Tejada

ASZ

Romuald Chéret France

Hervé Rémignon France

Oreste Franci Italy

Carmen Piñeiro Spain

Ken Prusa United States

Maria Cristina Bressan Brazil

Jae Won Park South Korea

J. de la Fuente Spain

I.N.A. Ashie Canada

R.J. van de Ven Australia

Romuald Chéret France

M. Tejada

710 ×1.4

ASZ

255 ×1.0

193 ×0.9

191 ×1.1

56 ×0.5

Citations per year, relative to M. Tejada M. Tejada (= 1×) peers Romuald Chéret

Countries citing papers authored by M. Tejada

Since Specialization

Citations

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

Fields of papers citing papers by M. Tejada

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

20 of 20 papers shown

Fallarino, Lorenzo, M. Tejada, Jesús M. Rebollar, et al.. (2025). Nanoscale sputtered buffer layers for in situ fabrication of thin sodium metal anodes. Journal of Physics Energy. 7(4). 45025–45025.

Kent, Mike, R. Knöchel, F. Daschner, et al.. (2004). Time domain reflectometry as a tool for the estimation of quality in foods. International Agrophysics. 18(3). 225–229. 12 indexed citations

Huidobro, Almudena, et al.. (2001). Washing effect on the quality index method (QIM) developed for raw gilthead seabream ( Sparus aurata ). European Food Research and Technology. 212(4). 408–412. 41 indexed citations

Huidobro, Almudena, et al.. (2000). Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata). Journal of Food Science. 65(7). 1202–1205. 109 indexed citations

Álvarez, Cristina, Almudena Huidobro, M. Tejada, et al.. (1999). Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza. Food Science and Technology International. 5(6). 493–499. 7 indexed citations

Álvarez, Cristina, et al.. (1999). Thermal Gel Degradation ( Modori ) in Sardine Surimi Gels. Journal of Food Science. 64(4). 633–637. 32 indexed citations

Álvarez, Cristina, et al.. (1998). Morphology of starch in surimi gels. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht. 206(1). 38–43. 16 indexed citations

Huidobro, Almudena, Cristina Álvarez, & M. Tejada. (1998). Hake Muscle Altered by Frozen Storage as Affected by Added Ingredients. Journal of Food Science. 63(4). 638–643. 10 indexed citations

Barbosa‐Cánovas, Gustavo V., M. Tejada, Olga Martı́n-Belloso, & Candy Carranza‐Álvarez. (1995). Influencia del tratamiento térmico y la humedad en la calidad de los geles de surimi de tilapia. 35(3). 297–312. 2 indexed citations

10.

Álvarez, Cristina, et al.. (1995). Sardine Surimi Gels as Affected by Salt Concentration, Blending, Heat Treatment and Moisture. Journal of Food Science. 60(3). 622–626. 15 indexed citations

11.

Tejada, M.. (1994). Gelation of myofibrillar fish proteins. Dialnet (Universidad de la Rioja). 34(3). 257–273. 5 indexed citations

12.

Álvarez, Cristina, et al.. (1992). Action of starch and egg-white on the texture, water-holding capacity and microstructure in surimi gels.. 30. 449–457. 3 indexed citations

13.

Tejada, M.. (1991). Tendencias actuales en la utilización de surimi. 31(3). 310–317. 1 indexed citations

14.

Careche, Mercedes & M. Tejada. (1991). Effect of added lipids on the texture of minced hake (Merluccius merluccius L.), megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) during frozen storage. European Food Research and Technology. 193(6). 533–537. 14 indexed citations

15.

Careche, Mercedes & M. Tejada. (1990). Effect of neutral and oxidized lipids on protein functionality in megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus R.) during frozen storage. Food Chemistry. 37(4). 275–287. 18 indexed citations

16.

Borderías, A. Javier, M. Tejada, F. Jiménez‐Colmenero, & P. Montero. (1987). El músculo de pescado: conservación a bajas temperaturas. Alimentaria: Revista de tecnología e higiene de los alimentos. 25–36. 2 indexed citations

17.

Moral, A, M. Tejada, & A. Javier Borderías. (1986). STABILITY OF FROZEN TROUT I. TREATED AND UNTREATED MINCES STORED AT -12, -18, and -24 °C. Journal of Food Biochemistry. 10(1). 37–46. 6 indexed citations

18.

Borderías, A. Javier, F. Jiménez‐Colmenero, & M. Tejada. (1985). Viscosity and emulsifying ability of fish and chicken muscle protein. International Journal of Food Science & Technology. 20(1). 31–42. 50 indexed citations

19.

Moral, A, M. Tejada, & A. Javier Borderías. (1983). Frozen storage behaviour of squid (Loligo vulgaris). International Journal of Refrigeration. 6(1). 54–57. 16 indexed citations

20.

Borderías, A. Javier, et al.. (1983). Texture analysis of fish fillets and minced fish by both sensory and instrumental methods. International Journal of Food Science & Technology. 18(1). 85–95. 43 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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