Pedro Marquina

453 total citations
17 papers, 330 citations indexed

About

Pedro Marquina is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Pedro Marquina has authored 17 papers receiving a total of 330 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Animal Science and Zoology, 8 papers in Food Science and 5 papers in Nutrition and Dietetics. Recurrent topics in Pedro Marquina's work include Meat and Animal Product Quality (8 papers), Postharvest Quality and Shelf Life Management (4 papers) and Plant Physiology and Cultivation Studies (4 papers). Pedro Marquina is often cited by papers focused on Meat and Animal Product Quality (8 papers), Postharvest Quality and Shelf Life Management (4 papers) and Plant Physiology and Cultivation Studies (4 papers). Pedro Marquina collaborates with scholars based in Spain, Switzerland and Venezuela. Pedro Marquina's co-authors include Rosa Oria, Juan Calanche, José Antonio Beltrán, Simon Crelier, Antonio Vercet, Pascual López‐Buesa, Justino Burgos, Pedro Roncalés, Ana Luiza Ferrer and Guillermo Cebrián and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Meat Science and Journal of the Science of Food and Agriculture.

In The Last Decade

Pedro Marquina

17 papers receiving 314 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 Marquina Spain 11 151 103 97 72 67 17 330
Vasco Lima Portugal 6 121 0.8× 88 0.9× 61 0.6× 38 0.5× 66 1.0× 10 321
María F. Gliemmo Argentina 11 210 1.4× 72 0.7× 90 0.9× 76 1.1× 57 0.9× 29 346
Ivo Rodrigues Portugal 7 194 1.3× 48 0.5× 101 1.0× 40 0.6× 103 1.5× 13 320
Genaro G. Amador‐Espejo Mexico 11 246 1.6× 92 0.9× 65 0.7× 134 1.9× 49 0.7× 27 401
Véronique Vidal France 11 146 1.0× 53 0.5× 206 2.1× 55 0.8× 75 1.1× 19 396
Amanda J. G. Sinrod United States 10 140 0.9× 56 0.5× 77 0.8× 52 0.7× 32 0.5× 12 312
Mohd Aaqib Sheikh India 12 155 1.0× 42 0.4× 60 0.6× 28 0.4× 80 1.2× 22 293
Daphne Phillips Daifas Canada 7 222 1.5× 59 0.6× 84 0.9× 87 1.2× 59 0.9× 9 388
Maria Endo Mahata Indonesia 10 115 0.8× 85 0.8× 67 0.7× 28 0.4× 76 1.1× 56 268
G. Barbieri Italy 12 170 1.1× 171 1.7× 62 0.6× 23 0.3× 102 1.5× 21 343

Countries citing papers authored by Pedro Marquina

Since Specialization
Citations

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

Fields of papers citing papers by Pedro Marquina

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pedro Marquina

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

All Works

17 of 17 papers shown
1.
Marquina, Pedro, et al.. (2023). Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life. Foods. 12(18). 3460–3460. 7 indexed citations
2.
Marquina, Pedro, et al.. (2022). Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption. Meat Science. 194. 108973–108973. 12 indexed citations
3.
Marquina, Pedro, et al.. (2022). Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food. Foods. 11(16). 2525–2525. 12 indexed citations
4.
Marquina, Pedro, et al.. (2021). Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties. Foods. 10(12). 3049–3049. 11 indexed citations
5.
Marquina, Pedro, et al.. (2021). Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food. Journal of Food Processing and Preservation. 46(2). 11 indexed citations
6.
7.
Calanche, Juan, Ana Tomás‐Vidal, Silvia Martínez‐Llorens, et al.. (2021). An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass. Foods. 10(11). 2694–2694. 5 indexed citations
8.
Marquina, Pedro, et al.. (2021). Innovative Development of Pasta with the Addition of Fish By-Products from Two Species. Foods. 10(8). 1889–1889. 14 indexed citations
9.
Marquina, Pedro, et al.. (2021). Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product. Cereal Chemistry. 99(2). 286–294. 6 indexed citations
10.
Calanche, Juan, Pedro Marquina, José Antonio Beltrán, et al.. (2020). Eco-innovative possibilities for improving the quality of thawed cod fillets using high-power ultrasound. Food Control. 121. 107606–107606. 19 indexed citations
11.
Calanche, Juan, et al.. (2019). Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax). Cereal Chemistry. 96(5). 856–865. 13 indexed citations
12.
13.
Marquina, Pedro, M.E. Venturini, Rosa Oria, & A.I. Negueruela. (2004). Monitoring Colour Evolution During Maturity in Fuji Apples. Food Science and Technology International. 10(5). 315–321. 10 indexed citations
14.
Marquina, Pedro, et al.. (2003). STORAGE POTENTIAL OF SWEETHEART CHERRY IN CONTROLLED ATMOSPHERES. Acta Horticulturae. 763–769. 4 indexed citations
15.
Vercet, Antonio, Rosa Oria, Pedro Marquina, Simon Crelier, & Pascual López‐Buesa. (2002). Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication. Journal of Agricultural and Food Chemistry. 50(21). 6165–6171. 95 indexed citations
16.
Marquina, Pedro, Justino Burgos, & Rosa Oria. (2001). APPLICATION OF A COMPRESSION‐RELAXATION TEST FOR THE CHARACTERIZATION OF BURLAT SWEET CHERRY. Journal of Texture Studies. 32(1). 15–30. 8 indexed citations
17.
Ferrer, Ana Luiza, et al.. (2000). Use of modified atmospheres to prolong the postharvest life of Burlat cherries at two different degrees of ripeness. Journal of the Science of Food and Agriculture. 80(10). 1545–1552. 63 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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