Pedro Luis Gomis Díaz

918 total citations
19 papers, 757 citations indexed

About

Pedro Luis Gomis Díaz is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Pedro Luis Gomis Díaz has authored 19 papers receiving a total of 757 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Animal Science and Zoology, 9 papers in Food Science and 7 papers in Nutrition and Dietetics. Recurrent topics in Pedro Luis Gomis Díaz's work include Meat and Animal Product Quality (14 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Food Quality and Safety Studies (4 papers). Pedro Luis Gomis Díaz is often cited by papers focused on Meat and Animal Product Quality (14 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Food Quality and Safety Studies (4 papers). Pedro Luis Gomis Díaz collaborates with scholars based in Spain and United States. Pedro Luis Gomis Díaz's co-authors include María Dolores Garrido, Sancho Bañón, Gema Nieto, Mariano Rodríguez, María Belén Linares, Macarena Egea, D. Álvarez, Susana Fiszman, Paula Varela and M. Castillo and has published in prestigious journals such as Food Research International, Journal of Food Science and Meat Science.

In The Last Decade

Pedro Luis Gomis Díaz

18 papers receiving 727 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 Luis Gomis Díaz Spain 14 520 346 165 134 96 19 757
Mari Ann Tørngren Denmark 10 647 1.2× 311 0.9× 147 0.9× 194 1.4× 124 1.3× 18 835
Peter Olutope Fayemi South Africa 8 521 1.0× 283 0.8× 204 1.2× 153 1.1× 129 1.3× 16 850
Kristen Robbins United States 9 456 0.9× 300 0.9× 142 0.9× 77 0.6× 70 0.7× 10 623
Ewelina Pogorzelska-Nowicka Poland 16 262 0.5× 296 0.9× 123 0.7× 135 1.0× 69 0.7× 37 710
Bruno R.C. Costa-Lima Brazil 16 414 0.8× 368 1.1× 76 0.5× 206 1.5× 87 0.9× 25 767
A.M. SALIH United States 12 558 1.1× 192 0.6× 120 0.7× 142 1.1× 53 0.6× 18 743
N.A. Pensel Argentina 14 580 1.1× 164 0.5× 94 0.6× 120 0.9× 64 0.7× 21 833
M. Muthukumar India 17 492 0.9× 312 0.9× 157 1.0× 216 1.6× 112 1.2× 74 986
V.K. Modi India 18 536 1.0× 514 1.5× 80 0.5× 262 2.0× 86 0.9× 34 947
Geun-Ho Kang South Korea 15 615 1.2× 316 0.9× 48 0.3× 142 1.1× 77 0.8× 72 782

Countries citing papers authored by Pedro Luis Gomis Díaz

Since Specialization
Citations

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

Fields of papers citing papers by Pedro Luis Gomis Díaz

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pedro Luis Gomis Díaz

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

All Works

19 of 19 papers shown
1.
Garrido, María Dolores, et al.. (2020). Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes. Food Science & Nutrition. 8(11). 5823–5831. 16 indexed citations
2.
Egea, Macarena, et al.. (2017). Sensory perception of meat from entire male pigs processed by different heating methods. Meat Science. 134. 98–102. 21 indexed citations
3.
Díaz, Pedro Luis Gomis, et al.. (2015). Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products. Food Science and Technology International. 22(3). 185–195. 6 indexed citations
4.
Díaz, Pedro Luis Gomis, et al.. (2015). Quality characteristics of sous vide ready to eat seabream processed by high pressure. LWT. 64(2). 657–662. 37 indexed citations
5.
Egea, Macarena, Pedro Luis Gomis Díaz, D. Álvarez, María Dolores Garrido, & María Belén Linares. (2014). Effect of cooking methods (vacuum vs frying) on boar taint perception.. Archivos Latinoamericanos de Producción Animal. 22(5). 391–393. 4 indexed citations
6.
Díaz, Pedro Luis Gomis, et al.. (2014). TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products. Meat Science. 98(4). 569–573. 29 indexed citations
7.
Fiszman, Susana, Paula Varela, Pedro Luis Gomis Díaz, María Belén Linares, & María Dolores Garrido. (2014). What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals. Food Research International. 62. 551–560. 29 indexed citations
8.
Díaz, Pedro Luis Gomis, et al.. (2013). Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food Science and Technology International. 19(5). 427–438. 38 indexed citations
9.
Díaz, Pedro Luis Gomis, María Dolores Garrido, & Sancho Bañón. (2010). Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration. Food Science and Technology International. 17(1). 31–37. 28 indexed citations
10.
Díaz, Pedro Luis Gomis, et al.. (2010). Monitoring retrogradation in liquorice‐type sweets of different size and hardness. Starch - Stärke. 62(11). 558–565. 3 indexed citations
11.
Díaz, Pedro Luis Gomis, et al.. (2009). 真空調理サーモン(Salmo Salar)の感覚的品質によるシェルフライフの決定. Journal of Food Science. 74(8). 371–376. 5 indexed citations
12.
Díaz, Pedro Luis Gomis, María Dolores Garrido, & Sancho Bañón. (2009). The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration. Meat Science. 84(3). 538–544. 16 indexed citations
13.
Díaz, Pedro Luis Gomis, Gema Nieto, Sancho Bañón, & María Dolores Garrido. (2009). Determination of Shelf Life of  Sous Vide  Salmon ( Salmo Salard ) Based on Sensory Attributes. Journal of Food Science. 74(8). S371–6. 30 indexed citations
14.
Nieto, Gema, Pedro Luis Gomis Díaz, Sancho Bañón, & María Dolores Garrido. (2009). Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet. Meat Science. 85(1). 82–88. 86 indexed citations
15.
Nieto, Gema, Pedro Luis Gomis Díaz, Sancho Bañón, & María Dolores Garrido. (2009). Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Science. 84(1). 23–29. 112 indexed citations
16.
Bañón, Sancho, Pedro Luis Gomis Díaz, Gema Nieto, M. Castillo, & D. Álvarez. (2008). Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch. Meat Science. 80(3). 649–655. 25 indexed citations
17.
Díaz, Pedro Luis Gomis, Gema Nieto, María Dolores Garrido, & Sancho Bañón. (2008). Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Science. 80(2). 287–292. 89 indexed citations
18.
Bañón, Sancho, et al.. (2007). Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science. 77(4). 626–633. 180 indexed citations
19.
Díaz, Pedro Luis Gomis. (1999). La política social y de empleo en el Tratado de Amsterdam. Dialnet (Universidad de la Rioja). 3 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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