Paula Tarancón

519 total citations
17 papers, 389 citations indexed

About

Paula Tarancón is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Paula Tarancón has authored 17 papers receiving a total of 389 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 7 papers in Nutrition and Dietetics and 7 papers in Plant Science. Recurrent topics in Paula Tarancón's work include Sensory Analysis and Statistical Methods (11 papers), Biochemical Analysis and Sensing Techniques (5 papers) and Polysaccharides Composition and Applications (4 papers). Paula Tarancón is often cited by papers focused on Sensory Analysis and Statistical Methods (11 papers), Biochemical Analysis and Sensing Techniques (5 papers) and Polysaccharides Composition and Applications (4 papers). Paula Tarancón collaborates with scholars based in Spain, Mexico and Australia. Paula Tarancón's co-authors include Ana Salvador, Amparo Tárrega, T. Sanz, Susana Fiszman, Cristina Besada, Laura G. Gómez‐Mascaraque, Amparo López‐Rubio, Jorge Fernando Vélez‐Ruiz, Pablo Aleza and Mathieu Tenon and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of the Science of Food and Agriculture.

In The Last Decade

Paula Tarancón

17 papers receiving 381 citations

Peers

Countries citing papers authored by Paula Tarancón

Since Specialization

Citations

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

Fields of papers citing papers by Paula Tarancón

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Paula Tarancón

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

All Works

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17 of 17 papers shown

#	Work	Indexed citations
1	Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies 2022 ·Horticulturae ·Paula Tarancón, (unknown), (unknown), Cristina Besada	8
2	Consumers’ Visual Attention and Choice of ‘Sustainable Irrigation’-Labeled Wine: Logo vs. Text 2022 ·Agronomy ·(unknown), Paula Tarancón, Luís Bonet, Cristina Besada	9
3	Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins 2021 ·Agronomy ·(unknown), Amparo Tárrega, Paula Tarancón, Pablo Aleza, Cristina Besada	5
4	Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross‐cultural study in Spain and Mexico 2021 ·Journal of the Science of Food and Agriculture ·Paula Tarancón, (unknown), Héctor B. Escalona‐Buendía, Cristina Besada	4
5	Selection of New Late-Season Mandarin Cultivars Based on Sensory Changes and Consumer Acceptance after Fruit Cold Storage 2021 ·Agronomy ·Paula Tarancón, (unknown), Pablo Aleza, Cristina Besada	10
6	External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice 2021 ·Foods ·Paula Tarancón, Amparo Tárrega, (unknown), Cristina Besada	18
7	Consumer perception of situational appropriateness for fresh, dehydrated and fresh-cut fruits 2020 ·Food Research International ·Paula Tarancón, (unknown), Cristina Besada	17
8	Consumer Information Needs and Sensory Label Design for Fresh Fruit Packaging. An Exploratory Study in Spain 2020 ·Foods ·(unknown), Paula Tarancón, Cristina Besada	18
9	Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking 2020 ·Foods ·Paula Tarancón, Amparo Tárrega, Pablo Aleza, Cristina Besada	18
10	Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits 2017 ·LWT ·Laura G. Gómez‐Mascaraque, (unknown), Paula Tarancón, Mathieu Tenon, Nicolas Feuillère, Jorge Fernando Vélez‐Ruiz, Susana Fiszman, Amparo López‐Rubio	66
11	Development of glucomannan-chitosan interpenetrating hydrocolloid networks (IHNs) as a potential tool for creating satiating ingredients 2016 ·Food Hydrocolloids ·Amparo López‐Rubio, Paula Tarancón, Laura G. Gómez‐Mascaraque, Marta Martínez‐Sanz, María José Fabra, Juan Carlos Martínez, Susana Fiszman	12
12	Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers' liking 2014 ·Food Research International ·Paula Tarancón, Ana Salvador, T. Sanz, Susana Fiszman, Amparo Tárrega	29
13	Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits 2014 ·LWT ·Paula Tarancón, M.J. Hernández, Ana Salvador, T. Sanz	25
14	Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil 2013 ·Food Research International ·Paula Tarancón, T. Sanz, Susana Fiszman, Amparo Tárrega	37
15	Effect of Fat on Mechanical and Acoustical Properties of Biscuits Related to Texture Properties Perceived by Consumers 2013 ·Food and Bioprocess Technology ·Paula Tarancón, T. Sanz, Ana Salvador, Amparo Tárrega	15
16	Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption 2013 ·Food Research International ·Paula Tarancón, Susana Fiszman, Ana Salvador, Amparo Tárrega	52
17	Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study 2012 ·Food and Bioprocess Technology ·Paula Tarancón, Ana Salvador, T. Sanz	46

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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