P. Fito

10.8k total citations
183 papers, 7.6k citations indexed

About

P. Fito is a scholar working on Food Science, Plant Science and Animal Science and Zoology. According to data from OpenAlex, P. Fito has authored 183 papers receiving a total of 7.6k indexed citations (citations by other indexed papers that have themselves been cited), including 110 papers in Food Science, 58 papers in Plant Science and 39 papers in Animal Science and Zoology. Recurrent topics in P. Fito's work include Food Drying and Modeling (72 papers), Postharvest Quality and Shelf Life Management (52 papers) and Microencapsulation and Drying Processes (42 papers). P. Fito is often cited by papers focused on Food Drying and Modeling (72 papers), Postharvest Quality and Shelf Life Management (52 papers) and Microencapsulation and Drying Processes (42 papers). P. Fito collaborates with scholars based in Spain, Italy and Argentina. P. Fito's co-authors include Amparo Chiralt, Ana Andrés, José Manuel Barat Baviera, Noelia Betoret, Marta Castro‐Giráldez, Javier Martı́nez-Monzó, Nuria Martínez‐Navarrete, Ester Betoret, Isabel Escriche and Pau Talens and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

P. Fito

177 papers receiving 7.2k citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
P. Fito 4.8k 2.6k 1.4k 1.2k 1.1k 183 7.6k
Carmen Rosselló 4.2k 0.9× 2.0k 0.8× 561 0.4× 963 0.8× 986 0.9× 131 6.3k
Navin K. Rastogi 3.5k 0.7× 1.7k 0.7× 640 0.5× 1.8k 1.5× 642 0.6× 169 7.4k
Zhongli Pan 4.9k 1.0× 3.0k 1.2× 855 0.6× 1.8k 1.5× 722 0.6× 242 10.1k
Susana Simal 4.1k 0.8× 1.9k 0.7× 456 0.3× 959 0.8× 861 0.8× 125 5.8k
Albert Ibarz 3.3k 0.7× 2.1k 0.8× 478 0.4× 1.0k 0.9× 403 0.4× 176 6.0k
R. Pandiselvam 3.1k 0.6× 2.1k 0.8× 691 0.5× 1.2k 1.0× 328 0.3× 312 7.1k
Antonio Vega‐Gálvez 5.0k 1.0× 1.9k 0.7× 424 0.3× 757 0.6× 904 0.8× 151 7.1k
Suelí Rodrigues 5.0k 1.0× 1.8k 0.7× 656 0.5× 2.9k 2.5× 717 0.6× 245 9.4k
Ana Andrés 3.3k 0.7× 1.5k 0.6× 827 0.6× 517 0.4× 677 0.6× 147 5.1k
J.V. García‐Pérez 3.7k 0.8× 799 0.3× 799 0.6× 1.7k 1.5× 715 0.6× 135 5.4k

Countries citing papers authored by P. Fito

Since Specialization
Citations

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

Fields of papers citing papers by P. Fito

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of P. Fito. A scholar is included among the top collaborators of P. Fito 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. Fito. P. Fito 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.
Castro‐Giráldez, Marta, et al.. (2025). Thermodynamic model and infrared thermography monitoring system for convective drying of goldenberry (Physalis peruviana). Journal of Food Engineering. 404. 112773–112773.
2.
Castro‐Giráldez, Marta, et al.. (2022). New technique for determining the critical freezing temperatures of chicken breast based on radiofrequency photospectrometry. Journal of Food Engineering. 333. 111155–111155. 6 indexed citations
3.
4.
Traffano-Schiffo, María Victoria, et al.. (2021). Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. Applied Sciences. 11(4). 1730–1730. 10 indexed citations
5.
Fito, P., et al.. (2019). Analysis of Apple Candying by Microwave Spectroscopy. Foods. 8(8). 316–316. 4 indexed citations
6.
Seguí, Lucía, et al.. (2012). A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments. Journal of Food Engineering. 115(2). 145–153. 15 indexed citations
7.
Castro‐Giráldez, Marta, et al.. (2011). Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward). Innovative Food Science & Emerging Technologies. 12(4). 623–627. 13 indexed citations
8.
Castro‐Giráldez, Marta, Urszula Tylewicz, P. Fito, et al.. (2011). Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration. Journal of Food Engineering. 105(4). 599–608. 18 indexed citations
9.
Castro‐Giráldez, Marta, et al.. (2010). Non-equilibrium thermodynamic approach to analyze the pork meat (Longissimus dorsi) salting process. Journal of Food Engineering. 99(1). 24–30. 16 indexed citations
10.
Castro‐Giráldez, Marta, et al.. (2010). Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering. 104(2). 227–233. 12 indexed citations
11.
Castro‐Giráldez, Marta, et al.. (2010). Use of visible spectroscopy to assess colour development during ageing of fresh pork from different quality classes. International Journal of Food Science & Technology. 45(8). 1710–1716. 3 indexed citations
12.
Castro‐Giráldez, Marta, et al.. (2010). Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering. 102(1). 34–42. 16 indexed citations
13.
Castro‐Giráldez, Marta, et al.. (2010). Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity. Innovative Food Science & Emerging Technologies. 11(4). 749–754. 39 indexed citations
14.
Fito, P., et al.. (2009). THERMODYNAMIC APPROACH TO EQUILIBRIUM ISOTHERMS IN SALTED STRUCTURED FOOD. Journal of Food Process Engineering. 34(3). 623–638. 3 indexed citations
15.
Fito, P., et al.. (2007). Advanced food process engineering to model real foods and processes: The “SAFES” methodology. Journal of Food Engineering. 83(2). 173–185. 46 indexed citations
16.
Seguí, Lucía, et al.. (2005). Mass transfer phenomena during the osmotic dehydration of apple isolated protoplasts (Malus domestica var. Fuji). Journal of Food Engineering. 77(1). 179–187. 35 indexed citations
17.
Fito, P., et al.. (2003). Control of citrus surface drying by image analysis of infrared thermography. Journal of Food Engineering. 61(3). 287–290. 35 indexed citations
18.
Andrés, Ana, et al.. (1999). Effectiveness of vacuum impregnation brining of Manchego-type curd. International Dairy Journal. 9(2). 143–148. 15 indexed citations
19.
Baviera, José Manuel Barat, Amparo Chiralt, & P. Fito. (1998). Equilibrium in cellular food osmotic solution systems as related to structure.. Journal of Food Science. 63(5). 836–840. 80 indexed citations
20.
Fito, P., et al.. (1997). [Pulse vacuum osmotic dehydration of pineapple. Study of process variables]. [Spanish]. Alimentaria. 1 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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