Mayara Belorio

725 total citations
18 papers, 518 citations indexed

About

Mayara Belorio is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Mayara Belorio has authored 18 papers receiving a total of 518 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Nutrition and Dietetics, 10 papers in Food Science and 4 papers in Plant Science. Recurrent topics in Mayara Belorio's work include Food composition and properties (17 papers), Microbial Metabolites in Food Biotechnology (10 papers) and Polysaccharides Composition and Applications (7 papers). Mayara Belorio is often cited by papers focused on Food composition and properties (17 papers), Microbial Metabolites in Food Biotechnology (10 papers) and Polysaccharides Composition and Applications (7 papers). Mayara Belorio collaborates with scholars based in Spain, Argentina and Portugal. Mayara Belorio's co-authors include Manuel Gómez, Laura Román, Marta Sahagún, Mario M. Martínez, Pablo D. Ribotta, Hajer Debbabi, Lillian Barros, Sarra Jrıbı, Márcio Carocho and Isabel C.F.R. Ferreira and has published in prestigious journals such as Trends in Food Science & Technology, Critical Reviews in Food Science and Nutrition and Food Hydrocolloids.

In The Last Decade

Mayara Belorio

18 papers receiving 508 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Mayara Belorio Spain	13	400	327	106	50	21	18	518
Maud Petitot France	6	580 1.4×	406 1.2×	227 2.1×	33 0.7×	20 1.0×	8	731
Sila Mary Rodrigues Ferreira Brazil	14	178 0.4×	192 0.6×	140 1.3×	27 0.5×	32 1.5×	52	469
Dimitrios Sabanis Greece	9	548 1.4×	371 1.1×	129 1.2×	73 1.5×	29 1.4×	10	636
Ana Sofia Matos Portugal	9	340 0.8×	445 1.4×	86 0.8×	18 0.4×	18 0.9×	33	674
Vida Škrabanja Slovenia	11	614 1.5×	574 1.8×	226 2.1×	24 0.5×	34 1.6×	16	843
Shogren	6	307 0.8×	201 0.6×	132 1.2×	17 0.3×	16 0.8×	9	387
Narelle Egan Australia	8	389 1.0×	190 0.6×	180 1.7×	18 0.4×	32 1.5×	12	458
J. A. Gelroth United States	13	386 1.0×	246 0.8×	186 1.8×	21 0.4×	14 0.7×	49	622
Andrew S. Ross United States	19	609 1.5×	352 1.1×	600 5.7×	33 0.7×	75 3.6×	41	1.0k
Vincenzo Galli Italy	8	251 0.6×	195 0.6×	177 1.7×	15 0.3×	31 1.5×	12	454

Countries citing papers authored by Mayara Belorio

Since Specialization

Citations

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

Fields of papers citing papers by Mayara Belorio

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mayara Belorio

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

All Works

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18 of 18 papers shown

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

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

Belorio, Mayara, et al.. (2022). Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver. Foods. 11(9). 1366–1366. 6 indexed citations

Belorio, Mayara, et al.. (2021). Effect of sorghum flour properties on gluten-free sponge cake. Journal of Food Science and Technology. 59(4). 1407–1418. 13 indexed citations

Belorio, Mayara, et al.. (2021). Waste Bread as Main Ingredient for Cookie Elaboration. Foods. 10(8). 1759–1759. 11 indexed citations

Belorio, Mayara, et al.. (2021). Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods. 10(5). 911–911. 22 indexed citations

Jrıbı, Sarra, Marta Sahagún, Mayara Belorio, Hajer Debbabi, & Manuel Gómez. (2020). Effect of sprouting time on dough and cookies properties. Journal of Food Measurement & Characterization. 14(3). 1595–1600. 13 indexed citations

Belorio, Mayara, et al.. (2020). Influence of psyllium versus xanthan gum in starch properties. Food Hydrocolloids. 105. 105843–105843. 54 indexed citations

Belorio, Mayara & Manuel Gómez. (2020). Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences. Trends in Food Science & Technology. 102. 249–253. 17 indexed citations

10.

Belorio, Mayara & Manuel Gómez. (2020). Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum. Foods. 9(11). 1548–1548. 41 indexed citations

11.

Belorio, Mayara & Manuel Gómez. (2020). Psyllium: a useful functional ingredient in food systems. Critical Reviews in Food Science and Nutrition. 62(2). 527–538. 72 indexed citations

12.

Belorio, Mayara, et al.. (2020). Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies. Food Science and Technology International. 27(8). 693–701. 3 indexed citations

13.

Belorio, Mayara, et al.. (2019). Influence of flour particle size distribution on the quality of maize gluten-free cookies. Forests. 8(2). 1–9. 30 indexed citations

14.

Belorio, Mayara, Marta Sahagún, & Manuel Gómez. (2019). Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies. Foods. 8(2). 83–83. 36 indexed citations

15.

Román, Laura, Mayara Belorio, & Manuel Gómez. (2019). Gluten‐Free Breads: The Gap Between Research and Commercial Reality. Comprehensive Reviews in Food Science and Food Safety. 18(3). 690–702. 138 indexed citations

16.

Belorio, Mayara, Marta Sahagún, & Manuel Gómez. (2019). Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality. Food and Bioprocess Technology. 12(12). 2085–2092. 14 indexed citations

17.

Belorio, Mayara, et al.. (2018). Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes. International Journal of Food Science & Technology. 54(4). 1265–1275. 12 indexed citations

18.

Martínez, Mario M., et al.. (2014). Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels. Food Hydrocolloids. 43. 172–179. 22 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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