Pedro A. Caballero

2.6k total citations
40 papers, 2.1k citations indexed

About

Pedro A. Caballero is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Pedro A. Caballero has authored 40 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Nutrition and Dietetics, 27 papers in Food Science and 7 papers in Plant Science. Recurrent topics in Pedro A. Caballero's work include Food composition and properties (31 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Seed and Plant Biochemistry (9 papers). Pedro A. Caballero is often cited by papers focused on Food composition and properties (31 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Seed and Plant Biochemistry (9 papers). Pedro A. Caballero collaborates with scholars based in Spain, United States and Greece. Pedro A. Caballero's co-authors include Manuel Gómez, Felicidad Ronda, Cristina M. Rosell, Carlos A. Blanco, Bonastre Oliete, A. Bonet, Elena Ruiz, Valentín Pando, M.Á. Lluch and I. Pérez‐Munuera and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Hydrocolloids.

In The Last Decade

Pedro A. Caballero

39 papers receiving 2.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Pedro A. Caballero Spain 22 1.7k 1.3k 515 128 113 40 2.1k
Rafał Ziobro Poland 29 2.1k 1.3× 1.6k 1.2× 621 1.2× 210 1.6× 183 1.6× 94 2.7k
Caroline Joy Steel Brazil 27 1.5k 0.9× 1.4k 1.1× 555 1.1× 73 0.6× 163 1.4× 97 2.2k
Gary G. Hou China 25 1.4k 0.8× 908 0.7× 648 1.3× 94 0.7× 135 1.2× 46 1.7k
Felicidad Ronda Spain 32 2.8k 1.7× 2.3k 1.7× 641 1.2× 148 1.2× 146 1.3× 88 3.2k
Aleksandra Torbica Serbia 25 1.2k 0.7× 1.3k 1.0× 596 1.2× 103 0.8× 153 1.4× 108 2.2k
Cristina Ferrero Argentina 31 1.8k 1.1× 1.8k 1.4× 664 1.3× 67 0.5× 97 0.9× 66 2.4k
M. Mariotti Italy 24 1.2k 0.7× 969 0.7× 393 0.8× 157 1.2× 105 0.9× 45 1.6k
C. Benedito de Barber Spain 21 2.1k 1.3× 1.8k 1.3× 587 1.1× 94 0.7× 93 0.8× 48 2.5k
Bram Pareyt Belgium 28 2.1k 1.3× 1.6k 1.2× 793 1.5× 259 2.0× 93 0.8× 54 2.9k
D. W. Hatcher Canada 25 1.2k 0.7× 839 0.6× 1.0k 2.0× 76 0.6× 175 1.5× 59 2.0k

Countries citing papers authored by Pedro A. Caballero

Since Specialization
Citations

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

Fields of papers citing papers by Pedro A. Caballero

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Pedro A. Caballero. 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 Pedro A. Caballero. The network helps show where Pedro A. Caballero may publish in the future.

Co-authorship network of co-authors of Pedro A. Caballero

This figure shows the co-authorship network connecting the top 25 collaborators of Pedro A. Caballero. A scholar is included among the top collaborators of Pedro A. Caballero 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 Pedro A. Caballero. Pedro A. Caballero 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.
Villanueva, Marina, et al.. (2025). Molecular and structural changes in starch and proteins induced by microwave treatment and their effect on pasting properties. A study on amaranth, buckwheat, quinoa, and sorghum in grain and flour form. International Journal of Biological Macromolecules. 318(Pt 4). 145094–145094. 1 indexed citations
2.
Náthia-Neves, Grazielle, et al.. (2024). Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods. 13(4). 531–531. 6 indexed citations
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Villanueva, Marina, et al.. (2024). Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread. Food Hydrocolloids. 155. 110244–110244. 9 indexed citations
7.
Villanueva, Marina, et al.. (2023). Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread. Food Hydrocolloids. 149. 109644–109644. 17 indexed citations
8.
Villanueva, Marina, Daniel Rico, Joanna Harasym, et al.. (2023). Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread. Foods. 12(14). 2781–2781. 6 indexed citations
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Villanueva, Marina, et al.. (2022). Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour. Food Hydrocolloids. 137. 108328–108328. 40 indexed citations
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Rico, Daniel, Cristina Martı́nez-Villaluenga, Pedro A. Caballero, et al.. (2020). Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient. Foods. 9(6). 781–781. 26 indexed citations
13.
Hera, Esther de la, et al.. (2012). Influence of maize flour particle size on gluten‐free breadmaking. Journal of the Science of Food and Agriculture. 93(4). 924–932. 84 indexed citations
14.
Ronda, Felicidad, et al.. (2012). High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads. International Journal of Food Sciences and Nutrition. 63(8). 971–977. 21 indexed citations
15.
Ronda, Felicidad, Manuel Gómez, Pedro A. Caballero, Bonastre Oliete, & Carlos A. Blanco. (2009). Improvement of Quality of Gluten-free Layer Cakes. Food Science and Technology International. 15(2). 193–202. 31 indexed citations
16.
Oliete, Bonastre, Manuel Gómez, Valentín Pando, et al.. (2008). Effect of Nut Paste Enrichment on Physical Characteristics and Consumer Acceptability of Bread. Food Science and Technology International. 14(3). 259–269. 23 indexed citations
17.
Caballero, Pedro A., Manuel Gómez, & Cristina M. Rosell. (2006). Bread quality and dough rheology of enzyme-supplemented wheat flour. European Food Research and Technology. 224(5). 525–534. 58 indexed citations
18.
Bonet, A., Cristina M. Rosell, Pedro A. Caballero, et al.. (2005). Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level. Food Chemistry. 99(2). 408–415. 130 indexed citations
19.
Bonet, A., Pedro A. Caballero, Manuel Gómez, & Cristina M. Rosell. (2005). Microbial Transglutaminase as a Tool to Restore the Functionality of Gluten from Insect‐Damaged Wheat. Cereal Chemistry. 82(4). 425–430. 37 indexed citations
20.
Gómez, Manuel, et al.. (2004). Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology. 219(2). 145–150. 95 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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