This map shows the geographic impact of Pilar Gaya'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 Pilar Gaya with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Pilar Gaya more than expected).
This network shows the impact of papers produced by Pilar Gaya. 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 Pilar Gaya. The network helps show where Pilar Gaya may publish in the future.
Co-authorship network of co-authors of Pilar Gaya
This figure shows the co-authorship network connecting the top 25 collaborators of Pilar Gaya.
A scholar is included among the top collaborators of Pilar Gaya 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 Pilar Gaya. Pilar Gaya is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Morales, Pilar, Pilar Gaya, & Manuel Núñez. (2008). Casein degradation and peptide formation in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds. Milk science international/Milchwissenschaft. 61(1). 40–44.1 indexed citations
5.
Picón, Antonia, et al.. (2006). Influence of a modified peptide transport system in Lactococcus lactis on the utilization of peptides formed by chymosin and milk proteinases. LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas).2 indexed citations
6.
Morales, Pilar, Pilar Gaya, & Manuel Núñez. (2006). Free amino acids in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds. Milk science international/Milchwissenschaft. 61(2). 155–158.1 indexed citations
7.
Morales, Pilar, Pilar Gaya, & Manuel Núñez. (2005). Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis. Milk science international/Milchwissenschaft. 60(4). 410–414.3 indexed citations
8.
Gaya, Pilar, et al.. (2003). Seasonal variation in microbiological, chemical, textural and sensory characteristics during ripening of raw ewes' milk Castellano cheese. LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas).6 indexed citations
9.
Centeno, Juan A., Pilar Morales, Estrella Fernández-Garcı́a, Pilar Gaya, & Manuel Núñez. (2003). The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese. DIGITAL.CSIC (Spanish National Research Council (CSIC)).1 indexed citations
10.
Garde, Sonia, Pilar Gaya, Margarita Médina, & Manuel Núñez. (2002). Autolytic behaviour of Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis wild isolates from ewes' raw milk cheeses. LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas).1 indexed citations
11.
Rodrı́guez, Eva, et al.. (2000). Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter cultures.. Milk science international/Milchwissenschaft. 55(11). 633–635.20 indexed citations
12.
Gaya, Pilar, et al.. (1999). Effect of milk coagulant on the formation of hydrophobic and hydrophilic peptides during the manufacture of cows' milk Hispanico cheese. DIGITAL.CSIC (Spanish National Research Council (CSIC)).8 indexed citations
13.
Gaya, Pilar, et al.. (1999). Formation of hydrophobic and hydrophilic peptides during the manufacture of ewes' milk Manchego cheese using different milk coagulants. LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas).6 indexed citations
14.
Garcia, Estefânia Fernandes, et al.. (1997). Inhibition of Listeria innocua in Manchego cheese by bacteriocin-producing Enterococcus faecalis INIA 4. DIGITAL.CSIC (Spanish National Research Council (CSIC)).7 indexed citations
15.
Mohedano, A.F., et al.. (1996). Hydrolysis of milk proteins and formation of peptides by micrococci isolated from raw milk and cheese. DIGITAL.CSIC (Spanish National Research Council (CSIC)).1 indexed citations
Núñez, Manuel, et al.. (1996). Bacteriocin quantification by the critical dilution method: a comparison of arbitrary units with diameter and area of the zone of growth inhibition. Milk science international/Milchwissenschaft. 51(1). 7–10.15 indexed citations
18.
Gaya, Pilar, et al.. (1994). Chemical and rheological characteristics of Manchego cheese manufactured from ewe raw milk preserved by activation of the lactoperoxidase system. Milk science international/Milchwissenschaft. 49(9). 494–499.7 indexed citations
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