Manuel Gómez

10.3k total citations · 1 hit paper
174 papers, 8.2k citations indexed

About

Manuel Gómez is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Manuel Gómez has authored 174 papers receiving a total of 8.2k indexed citations (citations by other indexed papers that have themselves been cited), including 145 papers in Nutrition and Dietetics, 109 papers in Food Science and 43 papers in Plant Science. Recurrent topics in Manuel Gómez's work include Food composition and properties (143 papers), Microbial Metabolites in Food Biotechnology (73 papers) and Polysaccharides Composition and Applications (49 papers). Manuel Gómez is often cited by papers focused on Food composition and properties (143 papers), Microbial Metabolites in Food Biotechnology (73 papers) and Polysaccharides Composition and Applications (49 papers). Manuel Gómez collaborates with scholars based in Spain, Argentina and United States. Manuel Gómez's co-authors include Mario M. Martínez, Cristina M. Rosell, Pedro A. Caballero, Bonastre Oliete, Esther de la Hera, Laura Román, Felicidad Ronda, Joana Pico, Carlos A. Blanco and Mayara Belorio and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Trends in Food Science & Technology.

In The Last Decade

Manuel Gómez

173 papers receiving 7.9k citations

Hit Papers

Wheat bread aroma compounds in crumb and crust: A review 2015 2026 2018 2022 2015 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Wheat bread aroma compounds in crumb and crust: A review
    2015 302 citations Joana Pico, José Bernal et al. profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Manuel Gómez Spain 52 6.5k 5.3k 2.1k 519 479 174 8.2k
Pablo D. Ribotta Argentina 45 4.0k 0.6× 4.1k 0.8× 1.7k 0.8× 256 0.5× 551 1.2× 184 6.4k
Alberto E. León Argentina 45 3.9k 0.6× 3.4k 0.6× 1.5k 0.7× 247 0.5× 365 0.8× 129 5.6k
Kati Katina Finland 46 4.4k 0.7× 3.6k 0.7× 1.8k 0.9× 187 0.4× 446 0.9× 116 6.3k
Concha Collar Spain 38 4.1k 0.6× 3.3k 0.6× 1.2k 0.6× 217 0.4× 176 0.4× 111 4.9k
Xiao‐Na Guo China 44 3.2k 0.5× 3.1k 0.6× 1.4k 0.7× 131 0.3× 347 0.7× 163 5.5k
Sushil Dhital Australia 54 6.1k 0.9× 4.7k 0.9× 2.2k 1.1× 92 0.2× 150 0.3× 153 7.8k
Athina Lazaridou Greece 35 2.7k 0.4× 3.1k 0.6× 1.6k 0.8× 139 0.3× 258 0.5× 101 4.9k
Karin Autio Finland 42 3.1k 0.5× 2.6k 0.5× 1.4k 0.7× 133 0.3× 169 0.4× 119 4.9k
Mario M. Martínez Spain 37 2.8k 0.4× 2.3k 0.4× 987 0.5× 156 0.3× 219 0.5× 121 3.8k
Lesław Juszczak Poland 44 2.3k 0.4× 2.7k 0.5× 935 0.5× 186 0.4× 510 1.1× 156 4.9k

Countries citing papers authored by Manuel Gómez

Since Specialization
Citations

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

Fields of papers citing papers by Manuel Gómez

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Manuel Gómez

This figure shows the co-authorship network connecting the top 25 collaborators of Manuel Gómez. A scholar is included among the top collaborators of Manuel Gómez 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 Gómez. Manuel Gómez 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
1.
Gómez, Manuel, et al.. (2025). Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production. Applied Sciences. 15(4). 2189–2189. 1 indexed citations
2.
Mateo, Javier, et al.. (2024). Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods. 13(6). 951–951. 6 indexed citations
3.
Gómez, Manuel, et al.. (2023). Can Citrus Fiber Improve the Quality of Gluten-Free Breads?. Foods. 12(7). 1357–1357. 6 indexed citations
4.
Belorio, Mayara, et al.. (2022). Wasted bread flour as a novel ingredient in cake making. International Journal of Food Science & Technology. 57(8). 4754–4762. 6 indexed citations
5.
Belorio, Mayara, et al.. (2022). Effects of adding chickpea and chestnut flours to layer cakes. International Journal of Food Science & Technology. 57(8). 4840–4846. 8 indexed citations
6.
Pando, Valentín, et al.. (2022). Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste. Foods. 11(12). 1793–1793. 12 indexed citations
7.
Gómez, Manuel. (2022). Gluten-free bakery products: Ingredients and processes. Advances in food and nutrition research. 99. 189–238. 15 indexed citations
8.
Biduski, Bárbara, et al.. (2020). Micronized whole wheat flour and xylanase application: dough properties and bread quality. Journal of Food Science and Technology. 58(10). 3902–3912. 20 indexed citations
9.
Bravo‐Núñez, Ángela, et al.. (2019). Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design. International Journal of Food Science & Technology. 55(5). 2171–2178. 22 indexed citations
10.
Román, Laura, Manuel Gómez, Bruce R. Hamaker, & Mario M. Martínez. (2018). Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb. Food Chemistry. 274. 664–671. 58 indexed citations
11.
Sahagún, Marta & Manuel Gómez. (2018). Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology. 55(10). 4131–4138. 43 indexed citations
12.
Román, Laura, Manuel Gómez, Cheng Li, Bruce R. Hamaker, & Mario M. Martínez. (2017). Biophysical features of cereal endosperm that decrease starch digestibility. Carbohydrate Polymers. 165. 180–188. 65 indexed citations
13.
Pico, Joana, Mario M. Martínez, José Bernal, & Manuel Gómez. (2017). Impact of frozen storage time on the volatile profile of wheat bread crumb. Food Chemistry. 232. 185–190. 8 indexed citations
14.
Pico, Joana, J.L. Bernal, & Manuel Gómez. (2017). Influence of different flours and starches on gluten-free bread aroma. Journal of Food Science and Technology. 54(6). 1433–1441. 20 indexed citations
15.
Martínez, Mario M., Laura Román, & Manuel Gómez. (2017). Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust. Food Chemistry. 239. 295–303. 84 indexed citations
16.
17.
Román, Laura, et al.. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology. 52(12). 8188–8195. 30 indexed citations
18.
Hera, Esther de la, Manuel Gómez, & Cristina M. Rosell. (2013). Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers. 98(1). 421–427. 168 indexed citations
19.
Rodríguez‐Nogales, José Manuel, Encarnación Fernández‐Fernández, Manuel Gómez, & Josefina Vila‐Crespo. (2012). Antioxidant Properties of Sparkling Wines Produced with β‐Glucanases and Commercial Yeast Preparations. Journal of Food Science. 77(9). C1005–10. 21 indexed citations
20.
Ronda, Felicidad, Manuel Gómez, & Joan Quı́lez. (2010). Prolonged frozen storage of partially-baked wheat bread increasesin vitroslowly digestible starch after final bake. International Journal of Food Sciences and Nutrition. 61(6). 624–629. 12 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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