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

P. Bárcenas

ASZ

ECP

K.W. Chapman United States

Marcio Aurélio de Almeida Brazil

M. Zannoni Italy

Leonardo Varon Gaze Brazil

Neil Gains United Kingdom

I. Carbonell Spain

Elson Rogério Tavares Filho Brazil

Sujinda Sriwattana Thailand

Sandra S. Wæhrens Denmark

Lauren Dooley United States

K.W. Chapman United States

P. Bárcenas

268 ×0.8

138 ×0.7

ASZ

143 ×1.5

49 ×1.0

46 ×1.5

ECP

Citations per year, relative to P. Bárcenas P. Bárcenas (= 1×) peers K.W. Chapman

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

Bárcenas, P., Francisco José Pérez Elortondo, M. Albisu, et al.. (2007). An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture. International Dairy Journal. 17(9). 1139–1147. 17 indexed citations

Bárcenas, P., Francisco José Pérez Elortondo, & M. Albisu. (2005). SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES. Journal of Sensory Studies. 20(1). 62–74. 11 indexed citations

Bárcenas, P., Francisco José Pérez Elortondo, & M. Albisu. (2004). Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance. Food Research International. 37(7). 723–729. 63 indexed citations

Bárcenas, P., Francisco José Pérez Elortondo, & M. Albisu. (2003). Sensory Changes During Ripening of Raw Ewes’ Milk Cheese Manufactured With and Without the Addition of a Starter Culture. Journal of Food Science. 68(8). 2572–2578. 8 indexed citations

Bárcenas, P., Francisco José Pérez Elortondo, & M. Albisu. (2003). Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes’ milk cheeses sensory evaluation. International Dairy Journal. 13(1). 67–77. 17 indexed citations

Ojeda, M., P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu, & Marı́a D. Guillén. (2002). Chemical references in sensory analysis of smoke flavourings. Food Chemistry. 78(4). 433–442. 24 indexed citations

Bárcenas, P., Francisco José Pérez Elortondo, J. Salmerón, & M. Albisu. (2002). Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison. Journal of the Science of Food and Agriculture. 82(4). 435–442. 6 indexed citations

Bárcenas, P., et al.. (2001). Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties. Food Quality and Preference. 12(4). 269–279. 34 indexed citations

Bárcenas, P., Francisco José Pérez Elortondo, J. Salmerón, & M. Albisu. (2001). Sensory Profile of Ewe’s Milk Cheeses. Food Science and Technology International. 7(4). 347–353. 28 indexed citations

10.

Bárcenas, P., et al.. (2001). Sensory Profile of Ewe's Milk Cheeses. Food Science and Technology International. 7(4). 347–353. 21 indexed citations

11.

Bárcenas, P., Francisco José Pérez Elortondo, & M. Albisu. (2000). SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING. Journal of Sensory Studies. 15(1). 79–99. 42 indexed citations

12.

Ortigosa, M., et al.. (1999). Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese. Food Microbiology. 16(3). 237–247. 29 indexed citations

13.

Bárcenas, P., Francisco José Pérez Elortondo, J. Salmerón, & M. Albisu. (1999). DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES. Journal of Sensory Studies. 14(2). 161–179. 47 indexed citations

14.

Bárcenas, P., Francisco José Pérez Elortondo, J. Salmerón, & M. Albisu. (1998). Recalled preference of Spanish consumers for smoked food. Nutrition & Food Science. 98(6). 338–342. 6 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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