P. Bárcenas

462 total citations
14 papers, 353 citations indexed

About

P. Bárcenas is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, P. Bárcenas has authored 14 papers receiving a total of 353 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 13 papers in Animal Science and Zoology and 3 papers in Nutrition and Dietetics. Recurrent topics in P. Bárcenas's work include Meat and Animal Product Quality (12 papers), Sensory Analysis and Statistical Methods (12 papers) and Animal Nutrition and Physiology (6 papers). P. Bárcenas is often cited by papers focused on Meat and Animal Product Quality (12 papers), Sensory Analysis and Statistical Methods (12 papers) and Animal Nutrition and Physiology (6 papers). P. Bárcenas collaborates with scholars based in Spain, Switzerland and Italy. P. Bárcenas's co-authors include M. Albisu, Francisco José Pérez Elortondo, J. Salmerón, Paloma Torre, M. Ojeda, Marı́a D. Guillén, M. Ortigosa, M.F. Scintu, Luísa B. Roseiro and P. Lavanchy and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Science.

In The Last Decade

P. Bárcenas

14 papers receiving 332 citations

Peers

Countries citing papers authored by P. Bárcenas

Since Specialization

Citations

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

Fields of papers citing papers by P. Bárcenas

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of P. Bárcenas

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

All Works

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14 of 14 papers shown

#	Work	Indexed citations
1	An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture 2007 ·International Dairy Journal ·P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu, (unknown), Luísa B. Roseiro, M.F. Scintu, Paloma Torre, (unknown), P. Lavanchy	17
2	SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES 2005 ·Journal of Sensory Studies ·P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu	11
3	Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance 2004 ·Food Research International ·P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu	63
4	Sensory Changes During Ripening of Raw Ewes’ Milk Cheese Manufactured With and Without the Addition of a Starter Culture 2003 ·Journal of Food Science ·P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu	8
5	Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation 2003 ·International Dairy Journal ·P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu	17
6	Chemical references in sensory analysis of smoke flavourings 2002 ·Food Chemistry ·M. Ojeda, P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu, Marı́a D. Guillén	24
7	Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison 2002 ·Journal of the Science of Food and Agriculture ·P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón, M. Albisu	6
8	Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties 2001 ·Food Quality and Preference ·P. Bárcenas, (unknown), Francisco José Pérez Elortondo, M. Albisu	34
9	Sensory Profile of Ewe’s Milk Cheeses 2001 ·Food Science and Technology International ·P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón, M. Albisu	28
10	Sensory Profile of Ewe's Milk Cheeses 2001 ·Food Science and Technology International ·P. Bárcenas, Francisco José Pérez Elortondo, (unknown), M. Albisu	21
11	SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING 2000 ·Journal of Sensory Studies ·P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu	42
12	Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese 1999 ·Food Microbiology ·M. Ortigosa, P. Bárcenas, (unknown), Francisco José Pérez Elortondo, M. Albisu, Paloma Torre	29
13	DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES 1999 ·Journal of Sensory Studies ·P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón, M. Albisu	47
14	Recalled preference of Spanish consumers for smoked food 1998 ·Nutrition & Food Science ·P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón, M. Albisu	6

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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