Ramón Moreira

4.4k total citations
135 papers, 3.5k citations indexed

About

Ramón Moreira is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Ramón Moreira has authored 135 papers receiving a total of 3.5k indexed citations (citations by other indexed papers that have themselves been cited), including 102 papers in Food Science, 46 papers in Plant Science and 45 papers in Nutrition and Dietetics. Recurrent topics in Ramón Moreira's work include Food Drying and Modeling (45 papers), Polysaccharides Composition and Applications (43 papers) and Food composition and properties (34 papers). Ramón Moreira is often cited by papers focused on Food Drying and Modeling (45 papers), Polysaccharides Composition and Applications (43 papers) and Food composition and properties (34 papers). Ramón Moreira collaborates with scholars based in Spain, Portugal and France. Ramón Moreira's co-authors include Francisco Chenlo, María Dolores Torres, Alberto M. Sereno, G. Vázquez, Santiago Arufe, Jorge Sineiro, Luis Mayor, Diego Martiñá Prieto, Ernesto Acosta Martínez and Nicolau Vallejo and has published in prestigious journals such as Journal of Cleaner Production, Chemical Engineering Journal and Carbohydrate Polymers.

In The Last Decade

Ramón Moreira

130 papers receiving 3.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ramón Moreira Spain 36 2.4k 1.0k 958 441 347 135 3.5k
Francisco Chenlo Spain 34 1.9k 0.8× 861 0.8× 735 0.8× 317 0.7× 238 0.7× 95 2.7k
Ana Andrés Spain 42 3.3k 1.4× 999 1.0× 1.5k 1.5× 677 1.5× 206 0.6× 147 5.1k
Suvendu Bhattacharya India 29 2.4k 1.0× 1.4k 1.4× 859 0.9× 107 0.2× 111 0.3× 98 3.6k
Alain Le‐Bail France 40 2.3k 1.0× 1.5k 1.4× 558 0.6× 1.0k 2.3× 115 0.3× 143 4.7k
William L. Kerr United States 37 2.3k 0.9× 1.2k 1.1× 932 1.0× 273 0.6× 65 0.2× 148 3.9k
Daming Fan China 34 1.7k 0.7× 973 0.9× 416 0.4× 141 0.3× 208 0.6× 176 3.7k
Nasser Hamdami Iran 30 1.2k 0.5× 282 0.3× 435 0.5× 660 1.5× 161 0.5× 101 2.8k
Figen Kaymak‐Ertekin Türkiye 28 2.4k 1.0× 395 0.4× 618 0.6× 477 1.1× 64 0.2× 110 3.0k
Athapol Noomhorm Thailand 32 1.8k 0.8× 1.5k 1.5× 1.0k 1.0× 159 0.4× 69 0.2× 96 3.5k
Elsa Uribe Chile 28 2.0k 0.8× 594 0.6× 660 0.7× 263 0.6× 193 0.6× 66 2.8k

Countries citing papers authored by Ramón Moreira

Since Specialization
Citations

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

Fields of papers citing papers by Ramón Moreira

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ramón Moreira

This figure shows the co-authorship network connecting the top 25 collaborators of Ramón Moreira. A scholar is included among the top collaborators of Ramón Moreira 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 Ramón Moreira. Ramón Moreira 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
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Garzón, Raquel, et al.. (2022). Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels. Food Bioscience. 47. 101628–101628. 24 indexed citations
4.
Sineiro, Jorge, et al.. (2021). Impact of drying on the sodium alginate obtained after polyphenols ultrasound-assisted extraction from Ascophyllum nodosum seaweeds. Carbohydrate Polymers. 272. 118455–118455. 36 indexed citations
5.
Arufe, Santiago, Denise Rooney, Robert B. P. Elmes, et al.. (2020). Glycosyl squaramides, a new class of supramolecular gelators. Soft Matter. 16(34). 7916–7926. 12 indexed citations
6.
Arufe, Santiago, Jorge Sineiro, & Ramón Moreira. (2019). Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon. 5(6). e01805–e01805. 17 indexed citations
7.
Moreira, Ramón, et al.. (2017). Agency theory: A study about scientific research in brazilian journals. Dialnet (Universidad de la Rioja).
8.
Torres, María Dolores, Francisco Chenlo, & Ramón Moreira. (2017). Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans. Carbohydrate Polymers. 180. 72–80. 29 indexed citations
9.
Torres, María Dolores, Francisco Chenlo, & Ramón Moreira. (2016). Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation. International Journal of Biological Macromolecules. 86. 418–424. 23 indexed citations
10.
Moreira, Ramón, et al.. (2015). Air drying of chopped chestnuts at several conditions: effect on colour and chemical characteristics of chestnut flour. International Food Research Journal. 22(1). 407–413. 3 indexed citations
11.
Moreira, Ramón, Francisco Chenlo, & Santiago Arufe. (2015). Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry. Carbohydrate Polymers. 127. 160–167. 19 indexed citations
12.
Carvalho, Gisandro Reis, Francisco Chenlo, Ramón Moreira, & Javier Telis‐Romero. (2014). Physicothermal Properties of Aqueous Sodium Chloride Solutions. Journal of Food Process Engineering. 38(3). 234–242. 28 indexed citations
13.
Chenlo, Francisco, et al.. (2014). Water Desorption Isotherms of Raw and Osmotically Dehydrated Garlic. Journal of Agricultural Science and Technology. 16(5). 1097–1107. 4 indexed citations
14.
Torres, María Dolores, et al.. (2012). Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums. Carbohydrate Polymers. 89(2). 592–598. 121 indexed citations
15.
Moreira, Ramón, et al.. (2012). Influence of the chestnuts drying temperature on the rheological properties of their doughs. Food and Bioproducts Processing. 91(1). 7–13. 31 indexed citations
16.
Moreira, Ramón, et al.. (2010). Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride. Food and Bioproducts Processing. 89(2). 109–115. 19 indexed citations
17.
Moreira, Ramón, et al.. (2007). Evaluation of the rheological behaviour of chestnut (Castanea sativa Mill) flour pastes as function of water content and temperature. Electronic journal of environmental, agricultural and food chemistry. 6(2). 1794–1802. 13 indexed citations
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Moreira, Ramón, et al.. (2005). Mathematical Modelling of the Drying Kinetics of Chestnut (Castanea Sativa Mill.). Food and Bioproducts Processing. 83(4). 306–314. 31 indexed citations
20.
Chenlo, Francisco, et al.. (2002). Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes. Journal of Food Engineering. 54(4). 347–352. 90 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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