M.L. Timón

1.8k total citations
32 papers, 1.5k citations indexed

About

M.L. Timón is a scholar working on Animal Science and Zoology, Food Science and Insect Science. According to data from OpenAlex, M.L. Timón has authored 32 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Animal Science and Zoology, 10 papers in Food Science and 10 papers in Insect Science. Recurrent topics in M.L. Timón's work include Meat and Animal Product Quality (25 papers), Phytochemicals and Antioxidant Activities (9 papers) and Animal Nutrition and Physiology (8 papers). M.L. Timón is often cited by papers focused on Meat and Animal Product Quality (25 papers), Phytochemicals and Antioxidant Activities (9 papers) and Animal Nutrition and Physiology (8 papers). M.L. Timón collaborates with scholars based in Spain, Denmark and United Kingdom. M.L. Timón's co-authors include M.J. Petrón, Carmen Garcı́a, A.I. Andrés, Ana I. Carrapiso, J. Ventanas, Ángela Jurado, V. Parra, Lourdes Martín, Teresa Antequera and Jeanette Otte and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Research International and Meat Science.

In The Last Decade

M.L. Timón

32 papers receiving 1.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M.L. Timón Spain 23 1.0k 530 399 258 251 32 1.5k
M.J. Petrón Spain 23 896 0.9× 479 0.9× 371 0.9× 236 0.9× 160 0.6× 43 1.4k
Ayla Soyer Türkiye 13 860 0.8× 459 0.9× 346 0.9× 208 0.8× 170 0.7× 28 1.2k
Laura Purriños Spain 23 1.2k 1.1× 677 1.3× 309 0.8× 138 0.5× 173 0.7× 39 1.5k
Marija Jokanović Serbia 21 823 0.8× 616 1.2× 352 0.9× 203 0.8× 167 0.7× 110 1.4k
María Gómez Spain 16 1.1k 1.1× 630 1.2× 428 1.1× 145 0.6× 162 0.6× 20 1.4k
Zengqi Peng China 23 955 0.9× 520 1.0× 295 0.7× 135 0.5× 174 0.7× 59 1.5k
A.I. Andrés Spain 26 1.9k 1.8× 748 1.4× 434 1.1× 295 1.1× 397 1.6× 50 2.4k
Ana I. Carrapiso Spain 20 952 0.9× 388 0.7× 285 0.7× 82 0.3× 183 0.7× 44 1.3k
Friedrich Bauer Austria 16 707 0.7× 526 1.0× 641 1.6× 268 1.0× 128 0.5× 37 1.5k
Eva Hierro Spain 25 1.4k 1.4× 875 1.7× 843 2.1× 99 0.4× 275 1.1× 54 2.0k

Countries citing papers authored by M.L. Timón

Since Specialization
Citations

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

Fields of papers citing papers by M.L. Timón

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M.L. Timón

This figure shows the co-authorship network connecting the top 25 collaborators of M.L. Timón. A scholar is included among the top collaborators of M.L. Timón 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.L. Timón. M.L. Timón 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.
Timón, M.L., et al.. (2025). Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace. LWT. 218. 117492–117492. 1 indexed citations
2.
Timón, M.L., A.I. Andrés, & M.J. Petrón. (2024). Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate. Foods. 13(12). 1802–1802. 7 indexed citations
3.
Timón, M.L., et al.. (2023). Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers. Foods. 12(20). 3820–3820. 4 indexed citations
4.
Andrés, A.I., et al.. (2023). Development of Teamwork Skills Using ICTs in Undergraduate Students of Food Industry Engineering Degree. International Journal of Engineering Pedagogy (iJEP). 13(4). 66–78. 2 indexed citations
5.
Timón, M.L., A.I. Andrés, Jeanette Otte, & M.J. Petrón. (2018). Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin. Food Research International. 120. 643–649. 49 indexed citations
6.
Andrés, A.I., et al.. (2017). Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Science. 129. 62–70. 87 indexed citations
7.
Otte, Jeanette, et al.. (2011). Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages. Meat Science. 90(2). 494–501. 29 indexed citations
8.
9.
Timón, M.L., et al.. (2011). Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Research International. 44(9). 2655–2659. 31 indexed citations
10.
11.
Garcı́a, Carmen, et al.. (2008). Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding. T-Stór (Teagasc). 5 indexed citations
12.
Jurado, Ángela, Carmen Garcı́a, M.L. Timón, & Ana I. Carrapiso. (2006). Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. Meat Science. 75(4). 585–594. 86 indexed citations
13.
Timón, M.L., Ana I. Carrapiso, Ángela Jurado, & Jürgen van de Lagemaat. (2004). A study of the aroma of fried bacon and fried pork loin. Journal of the Science of Food and Agriculture. 84(8). 825–831. 29 indexed citations
14.
Petrón, M.J., Elena Muriel, M.L. Timón, Lourdes Martín, & Teresa Antequera. (2004). Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams. Meat Science. 68(1). 71–77. 58 indexed citations
15.
Timón, M.L., et al.. (2001). Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Science. 58(1). 85–91. 70 indexed citations
16.
Carrapiso, Ana I., M.L. Timón, M.J. Petrón, Juan Florencio Tejeda, & Carmen Garcı́a. (2000). In situ transesterification of fatty acids from Iberian pig subcutaneous adipose tissue. Meat Science. 56(2). 159–164. 67 indexed citations
17.
Garcı́a, Carmen, et al.. (2000). Microbial populations and volatile compounds in the'bone taint' spoilage of dry cured ham. Letters in Applied Microbiology. 30(1). 61–66. 36 indexed citations
18.
Martín, Lourdes, M.L. Timón, M.J. Petrón, J. Ventanas, & Teresa Antequera. (2000). Evolution of volatile aldehydes in Iberian ham matured under different processing conditions. Meat Science. 54(4). 333–337. 54 indexed citations
19.
Martín, Lourdes, Juan J. Córdoba, Teresa Antequera, M.L. Timón, & J. Ventanas. (1998). Effects of salt and temperature on proteolysis during ripening of Iberian ham. Meat Science. 49(2). 145–153. 105 indexed citations
20.
Ruiz, Jorge, J. Ventanas, Ramón Cava, M.L. Timón, & Carmen Garcı́a. (1998). Sensory characteristics of Iberian ham: influence of processing time and slice location. Food Research International. 31(1). 53–58. 94 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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