Pedro Bouchon

2.4k total citations
52 papers, 1.8k citations indexed

About

Pedro Bouchon is a scholar working on Food Science, Nutrition and Dietetics and Organic Chemistry. According to data from OpenAlex, Pedro Bouchon has authored 52 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Food Science, 22 papers in Nutrition and Dietetics and 20 papers in Organic Chemistry. Recurrent topics in Pedro Bouchon's work include Food composition and properties (19 papers), Edible Oils Quality and Analysis (19 papers) and Potato Plant Research (16 papers). Pedro Bouchon is often cited by papers focused on Food composition and properties (19 papers), Edible Oils Quality and Analysis (19 papers) and Potato Plant Research (16 papers). Pedro Bouchon collaborates with scholars based in Chile, United States and Nigeria. Pedro Bouchon's co-authors include Verónica Dueik, María Carolina Moreno, José Miguel Aguilera, D.L. Pyle, Paz Robert, Ingrid Contardo, O. P. Sobukola, Christopher Brown, Pablo Cortés and Mark J. Tobin and has published in prestigious journals such as Food Chemistry, Molecules and AIChE Journal.

In The Last Decade

Pedro Bouchon

50 papers receiving 1.8k 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 Bouchon Chile 25 1.3k 792 532 508 199 52 1.8k
Aman Mohammad Ziaiifar Iran 19 725 0.6× 344 0.4× 368 0.7× 232 0.5× 213 1.1× 50 1.3k
Daniel Barrera‐Arellano Brazil 25 1.1k 0.9× 467 0.6× 171 0.3× 525 1.0× 269 1.4× 76 1.9k
Philippe Bohuon France 24 854 0.7× 223 0.3× 477 0.9× 318 0.6× 389 2.0× 70 1.7k
Peiyan Li China 22 768 0.6× 183 0.2× 537 1.0× 773 1.5× 156 0.8× 70 1.5k
Sandra Pati Italy 25 876 0.7× 288 0.4× 588 1.1× 157 0.3× 449 2.3× 61 1.5k
Ewa Ostrowska–Ligęza Poland 23 834 0.7× 200 0.3× 141 0.3× 272 0.5× 188 0.9× 95 1.3k
Vanesa Y. Ixtaina Argentina 19 1.2k 1.0× 131 0.2× 493 0.9× 501 1.0× 144 0.7× 40 1.5k
Susana M. Nolasco Argentina 18 1.1k 0.9× 132 0.2× 593 1.1× 472 0.9× 101 0.5× 47 1.6k
Somayeh Taghian Dinani Iran 25 839 0.7× 155 0.2× 209 0.4× 179 0.4× 145 0.7× 45 1.3k
H. Umesh Hebbar India 27 1.2k 0.9× 104 0.1× 383 0.7× 177 0.3× 265 1.3× 43 2.0k

Countries citing papers authored by Pedro Bouchon

Since Specialization
Citations

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

Fields of papers citing papers by Pedro Bouchon

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pedro Bouchon

This figure shows the co-authorship network connecting the top 25 collaborators of Pedro Bouchon. A scholar is included among the top collaborators of Pedro Bouchon 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 Bouchon. Pedro Bouchon 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.
Moreno, Carlos, et al.. (2025). Understanding the structure and functionality of third-generation rice flour snacks enriched with grape pomace flour. Food Structure. 43. 100413–100413. 1 indexed citations
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Dueik, Verónica, et al.. (2024). Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber. Food Bioscience. 61. 104505–104505. 6 indexed citations
4.
Dueik, Verónica, et al.. (2024). Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices. Food Chemistry X. 22. 101347–101347. 5 indexed citations
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Mariotti‐Celis, María Salomé, et al.. (2023). 3G extruded snacks enriched with catechin for high antioxidant capacity. LWT. 192. 115674–115674. 5 indexed citations
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Contardo, Ingrid & Pedro Bouchon. (2018). Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices. Journal of Food Engineering. 237. 154–161. 19 indexed citations
10.
Contardo, Ingrid, Manuel Villalón, & Pedro Bouchon. (2017). In vivo study on the slow release of glucose in vacuum fried matrices. Food Chemistry. 245. 432–438. 9 indexed citations
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Dueik, Verónica & Pedro Bouchon. (2016). Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols. Food Research International. 88(Pt A). 166–172. 24 indexed citations
13.
Contardo, Ingrid, Javier Parada, Ángel Leiva, & Pedro Bouchon. (2015). The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. Food Chemistry. 197(Pt A). 353–358. 36 indexed citations
14.
Cortés, Pablo, et al.. (2015). The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels. Food and Bioproducts Processing. 95. 133–145. 11 indexed citations
15.
Villalón, Manuel, et al.. (2014). In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions. Food Chemistry. 171. 266–271. 7 indexed citations
16.
Dueik, Verónica & Pedro Bouchon. (2011). Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends. Journal of Food Science. 76(2). E188–95. 63 indexed citations
17.
Moreno, María Carolina, Pedro Bouchon, & Christopher Brown. (2010). Evaluating the ability of different characterization parameters to describe the surface of fried foods. Scanning. 32(4). 212–218. 8 indexed citations
18.
Bouchon, Pedro. (2009). Chapter 5 Understanding Oil Absorption During Deep‐Fat Frying. Advances in food and nutrition research. 57. 209–234. 82 indexed citations
19.
Moreno, María Carolina & Pedro Bouchon. (2008). A Different Perspective to Study the Effect of Freeze, Air, and Osmotic Drying on Oil Absorption during Potato Frying. Journal of Food Science. 73(3). E122–8. 43 indexed citations
20.
Aguilera, José Miguel, et al.. (2004). Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situ. Carbohydrate Research. 339(16). 2721–2730. 18 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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