M.C. Gómez‐Guillén

16.6k total citations · 3 hit papers
197 papers, 13.3k citations indexed

About

M.C. Gómez‐Guillén is a scholar working on Animal Science and Zoology, Biomaterials and Food Science. According to data from OpenAlex, M.C. Gómez‐Guillén has authored 197 papers receiving a total of 13.3k indexed citations (citations by other indexed papers that have themselves been cited), including 106 papers in Animal Science and Zoology, 79 papers in Biomaterials and 77 papers in Food Science. Recurrent topics in M.C. Gómez‐Guillén's work include Meat and Animal Product Quality (104 papers), Protein Hydrolysis and Bioactive Peptides (69 papers) and Nanocomposite Films for Food Packaging (56 papers). M.C. Gómez‐Guillén is often cited by papers focused on Meat and Animal Product Quality (104 papers), Protein Hydrolysis and Bioactive Peptides (69 papers) and Nanocomposite Films for Food Packaging (56 papers). M.C. Gómez‐Guillén collaborates with scholars based in Spain, Brazil and Iran. M.C. Gómez‐Guillén's co-authors include P. Montero, M.E. López‐Caballero, Begoña Giménez, Joaquín Gómez‐Estaca, Ailén Alemán, Óscar Martínez‐Álvarez, Míriam Pérez-Mateos, F. Fernández‐Martín, Seyed Fakhreddin Hosseini and A. Javier Borderías and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

M.C. Gómez‐Guillén

197 papers receiving 12.8k citations

Hit Papers

Functional and bioactive ... 2002 2026 2010 2018 2011 2002 2010 400 800 1.2k
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. Functional and bioactive properties of collagen and gelatin from alternative sources: A review
    2011 1.5k citations M.C. Gómez‐Guillén, Begoña Giménez et al. Food Hydrocolloids profile →
  2. Structural and physical properties of gelatin extracted from different marine species: a comparative study
    2002 659 citations M.C. Gómez‐Guillén, P. Montero et al. Food Hydrocolloids profile →
  3. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation
    2010 511 citations Joaquín Gómez‐Estaca, António L. De Lacey et al. Food Microbiology profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M.C. Gómez‐Guillén Spain 63 7.1k 4.6k 4.5k 4.0k 1.6k 197 13.3k
P. Montero Spain 66 7.1k 1.0× 5.8k 1.3× 5.1k 1.1× 4.6k 1.1× 1.8k 1.1× 256 14.8k
Wonnop Visessanguan Thailand 69 4.0k 0.6× 7.5k 1.6× 7.3k 1.6× 4.4k 1.1× 2.8k 1.8× 292 14.8k
Wenshui Xia China 58 2.7k 0.4× 3.6k 0.8× 3.7k 0.8× 3.6k 0.9× 1.2k 0.7× 283 10.2k
Masoud Rezaei Iran 49 5.2k 0.7× 2.2k 0.5× 1.7k 0.4× 3.6k 0.9× 1.9k 1.2× 183 10.2k
Monçef Nasri Tunisia 71 4.8k 0.7× 2.4k 0.5× 9.5k 2.1× 3.7k 0.9× 2.8k 1.8× 413 18.9k
M.E. López‐Caballero Spain 42 3.4k 0.5× 2.4k 0.5× 2.0k 0.4× 2.0k 0.5× 723 0.5× 93 6.5k
Joseph P. Kerry Ireland 63 1.8k 0.3× 6.8k 1.5× 2.5k 0.6× 4.8k 1.2× 967 0.6× 305 14.2k
Alaa El‐Din A. Bekhit New Zealand 62 1.4k 0.2× 4.9k 1.1× 3.4k 0.8× 4.0k 1.0× 642 0.4× 299 13.2k
Michael G. Kontominas Greece 60 1.5k 0.2× 4.1k 0.9× 2.2k 0.5× 4.7k 1.2× 640 0.4× 232 11.3k
Begoña Giménez Spain 41 2.9k 0.4× 2.0k 0.4× 2.2k 0.5× 2.0k 0.5× 482 0.3× 88 6.3k

Countries citing papers authored by M.C. Gómez‐Guillén

Since Specialization
Citations

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

Fields of papers citing papers by M.C. Gómez‐Guillén

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M.C. Gómez‐Guillén. 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.C. Gómez‐Guillén. The network helps show where M.C. Gómez‐Guillén may publish in the future.

Co-authorship network of co-authors of M.C. Gómez‐Guillén

This figure shows the co-authorship network connecting the top 25 collaborators of M.C. Gómez‐Guillén. A scholar is included among the top collaborators of M.C. Gómez‐Guillén 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.C. Gómez‐Guillén. M.C. Gómez‐Guillén 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‐Guillén, M.C., et al.. (2025). Comprehensive characterization of ultrafiltered fresh cheeses enriched with milk fat globule membrane (MFGM) and ω-3 fatty acids. LWT. 216. 117319–117319. 2 indexed citations
2.
Montero, P., Clara A. Tovar, Ailén Alemán, & M.C. Gómez‐Guillén. (2024). Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis. Journal of Food Engineering. 370. 111965–111965. 4 indexed citations
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Afonso, Cláudia, Carlos Cardoso, Carla Pires, et al.. (2022). Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives. International Journal of Food Science & Technology. 58(5). 2722–2734. 2 indexed citations
6.
Alemán, Ailén, et al.. (2021). Extraction and characterization of Argentine red shrimp (Pleoticus muelleri) phospholipids as raw material for liposome production. Food Chemistry. 374. 131766–131766. 10 indexed citations
7.
Piqué, Núria, M.C. Gómez‐Guillén, & P. Montero. (2018). Xyloglucan, a Plant Polymer with Barrier Protective Properties over the Mucous Membranes: An Overview. International Journal of Molecular Sciences. 19(3). 673–673. 91 indexed citations
8.
Rocha, Meritaine da, Ailén Alemán, Viviane Patrícia Romani, et al.. (2018). Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life. Food Hydrocolloids. 81. 351–363. 144 indexed citations
9.
Moreno, Helena M., Céleste Jacq, P. Montero, et al.. (2015). Effect of selective breeding on collagen properties of Atlantic salmon ( Salmo salar L.). Food Chemistry. 190. 856–863. 9 indexed citations
10.
Mosquera, Mauricio, et al.. (2014). Nanoencapsulation of an active peptidic fraction from sea bream scales collagen. Food Chemistry. 156. 144–150. 98 indexed citations
11.
Silva-Weiss, Andrea, Valerio Bifani, Mónica Ihl, Paulo José do Amaral Sobral, & M.C. Gómez‐Guillén. (2012). Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract. Food Hydrocolloids. 31(2). 458–466. 194 indexed citations
12.
Gómez‐Estaca, Joaquín, António L. De Lacey, M.E. López‐Caballero, M.C. Gómez‐Guillén, & P. Montero. (2010). Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology. 27(7). 889–896. 511 indexed citations breakdown →
13.
Martínez‐Álvarez, Óscar, M.E. López‐Caballero, M.C. Gómez‐Guillén, & P. Montero. (2009). effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas. Food Science and Technology International. 11 indexed citations
14.
Pérez-Mateos, Míriam, et al.. (2009). Structural and functional properties of soy protein isolate and cod gelatin blend films. Food Hydrocolloids. 23(8). 2094–2101. 168 indexed citations
15.
Gómez‐Estaca, Joaquín, P. Montero, F. Fernández‐Martín, & M.C. Gómez‐Guillén. (2008). Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study. Journal of Food Engineering. 90(4). 480–486. 136 indexed citations
16.
Martínez‐Álvarez, Óscar, P. Montero, & M.C. Gómez‐Guillén. (2007). Evidence of an active laccase-like enzyme in deepwater pink shrimp (Parapenaeus longirostris). Food Chemistry. 108(2). 624–632. 26 indexed citations
17.
Martínez‐Álvarez, Óscar, A. Javier Borderías, & M.C. Gómez‐Guillén. (2004). Sodium replacement in the cod () muscle salting process. Food Chemistry. 93(1). 125–133. 36 indexed citations
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Montero, P. & M.C. Gómez‐Guillén. (1998). Recovery and Functionality of Wash Water Protein from Krill Processing. Journal of Agricultural and Food Chemistry. 46(8). 3300–3304. 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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