Manuel Álvarez‐Ortí

1.5k total citations
74 papers, 1.1k citations indexed

About

Manuel Álvarez‐Ortí is a scholar working on Plant Science, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Manuel Álvarez‐Ortí has authored 74 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Plant Science, 30 papers in Food Science and 29 papers in Nutrition and Dietetics. Recurrent topics in Manuel Álvarez‐Ortí's work include Nuts composition and effects (22 papers), Horticultural and Viticultural Research (17 papers) and Edible Oils Quality and Analysis (17 papers). Manuel Álvarez‐Ortí is often cited by papers focused on Nuts composition and effects (22 papers), Horticultural and Viticultural Research (17 papers) and Edible Oils Quality and Analysis (17 papers). Manuel Álvarez‐Ortí collaborates with scholars based in Spain, Brazil and Portugal. Manuel Álvarez‐Ortí's co-authors include José Emilio Pardo González, Adrián Rabadán, Arturo Pardo‐Giménez, Ricardo Gómez, Andrés Alvarruiz, Diego Cunha Zied, M. Beatriz P.P. Oliveira, M. Antónia Nunes, Diana Melo and Susana Machado and has published in prestigious journals such as SHILAP Revista de lepidopterología, The Science of The Total Environment and Journal of Agricultural and Food Chemistry.

In The Last Decade

Manuel Álvarez‐Ortí

70 papers receiving 1.1k citations

Peers

Manuel Álvarez‐Ortí

Ahmed Elamrani Morocco

Sadok Boukhchina Tunisia

Hasmadi Mamat Malaysia

Thaís Maria Ferreira de Souza Vieira Brazil

Ana F. Vinha Portugal

El Hassan Sakar Morocco

Dasha Mihaylova Bulgaria

Sylwester Czaplicki Poland

Hana Serghini‐Caid Morocco

Federica Pasini Italy

Ahmed Elamrani Morocco

Manuel Álvarez‐Ortí

146 ×0.3

318 ×0.7

224 ×0.6

176 ×0.7

156 ×0.7

Citations per year, relative to Manuel Álvarez‐Ortí Manuel Álvarez‐Ortí (= 1×) peers Ahmed Elamrani

Countries citing papers authored by Manuel Álvarez‐Ortí

Since Specialization

Citations

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

Fields of papers citing papers by Manuel Álvarez‐Ortí

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Manuel Álvarez‐Ortí. 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 Manuel Álvarez‐Ortí. The network helps show where Manuel Álvarez‐Ortí may publish in the future.

Co-authorship network of co-authors of Manuel Álvarez‐Ortí

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

All Works

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20 of 20 papers shown

González, José Emilio Pardo, et al.. (2025). Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter. Applied Sciences. 15(1). 454–454.

Rabadán, Adrián, et al.. (2025). Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion. European Food Research and Technology. 251(6). 981–992. 2 indexed citations

Álvarez‐Ortí, Manuel, et al.. (2024). Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’). Foods. 13(14). 2262–2262. 3 indexed citations

Álvarez‐Ortí, Manuel, et al.. (2024). Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production. Agriculture. 14(10). 1747–1747.

Melo, Diana, Susana Machado, M. Antónia Nunes, et al.. (2024). Defatted Flaxseed Flour as a New Ingredient for Foodstuffs: Comparative Analysis with Whole Flaxseeds and Updated Composition of Cold-Pressed Oil. Nutrients. 16(20). 3482–3482. 4 indexed citations

Álvarez‐Ortí, Manuel, et al.. (2024). Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough. Molecules. 29(21). 5140–5140. 2 indexed citations

Melo, Diana, M. Antónia Nunes, Susana Machado, et al.. (2023). Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production. Molecules. 28(2). 723–723. 26 indexed citations

Rabadán, Adrián, et al.. (2023). Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils. Foods. 12(16). 3118–3118. 6 indexed citations

González, José Emilio Pardo, et al.. (2023). Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers. Foods. 12(6). 1279–1279. 14 indexed citations

10.

González, José Emilio Pardo, et al.. (2023). Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods. 12(4). 828–828. 7 indexed citations

11.

Melo, Diana, Manuel Álvarez‐Ortí, M. Antónia Nunes, et al.. (2021). Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality. Foods. 10(9). 2108–2108. 65 indexed citations

12.

González, José Emilio Pardo, et al.. (2018). Argentinian consumers' extra virgin olive oil preference. UNESP Institutional Repository (São Paulo State University). 105–110. 4 indexed citations

13.

Rabadán, Adrián, Lourdes Gallardo‐Guerrero, Beatriz Gandul‐Rojas, Manuel Álvarez‐Ortí, & José Emilio Pardo González. (2018). Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil. Food Chemistry. 264. 49–57. 40 indexed citations

14.

Rabadán, Adrián, Manuel Álvarez‐Ortí, Ricardo Gómez, Andrés Alvarruiz, & José Emilio Pardo González. (2017). Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. LWT. 83. 79–85. 42 indexed citations

15.

González, José Emilio Pardo, et al.. (2015). Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils. European Journal of Lipid Science and Technology. 117(5). 684–691. 37 indexed citations

16.

Pardo‐Giménez, Arturo, et al.. (2013). Proximate analysis of sporophores of Agaricus subrufescens Peck produced on different casing layers.. 109(3). 290–302. 1 indexed citations

17.

Pardo‐Giménez, Arturo, et al.. (2012). Effect of supplementing compost with grapeseed meal on Agaricus bisporus production. Journal of the Science of Food and Agriculture. 92(8). 1665–1671. 21 indexed citations

18.

González, José Emilio Pardo, et al.. (2011). APPLICATION of THE HAZARD ANALYSIS and CRITICAL CONTROL POINT (HACCP) SYSTEM on THE MUSHROOM PROCESSING LINE FOR FRESH CONSUMPTION. Italian Journal of Food Science. 126–135. 2 indexed citations

19.

Pardo‐Giménez, Arturo, et al.. (2010). Screening of Agaricus bisporus (Lange, Imbach) Strains and the Casing Variables for Quality Mushroom Production in Spain. HortScience. 45(2). 231–235. 11 indexed citations

20.

Álvarez‐Ortí, Manuel, Ricardo Gómez, & José Emilio Pardo González. (2009). Manufacture of red line meat products with higher colour stability and improved visual attractiveness. Journal of Food Agriculture & Environment. 7(1). 16–18. 3 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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