Ricard Bou

3.1k total citations
91 papers, 2.4k citations indexed

About

Ricard Bou is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Ricard Bou has authored 91 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Animal Science and Zoology, 23 papers in Food Science and 17 papers in Molecular Biology. Recurrent topics in Ricard Bou's work include Meat and Animal Product Quality (52 papers), Animal Nutrition and Physiology (23 papers) and Proteins in Food Systems (14 papers). Ricard Bou is often cited by papers focused on Meat and Animal Product Quality (52 papers), Animal Nutrition and Physiology (23 papers) and Proteins in Food Systems (14 papers). Ricard Bou collaborates with scholars based in Spain, United States and Italy. Ricard Bou's co-authors include Francesc Guardiola, R. Codony, Alba Tres, F. Jiménez‐Colmenero, Susana Cofrades, Eric A. Decker, A.C. Barroeta, Josep Boatella, Lorena Salcedo-Sandoval and Claudia Ruíz‐Capillas and has published in prestigious journals such as Analytical Biochemistry, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Ricard Bou

87 papers receiving 2.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ricard Bou Spain 28 1.1k 790 429 378 360 91 2.4k
Jun Cao China 31 806 0.7× 651 0.8× 418 1.0× 865 2.3× 215 0.6× 110 2.7k
Muhammad Issa Khan Pakistan 30 944 0.8× 936 1.2× 539 1.3× 705 1.9× 214 0.6× 108 2.9k
Alba Tres Spain 23 621 0.6× 307 0.4× 284 0.7× 427 1.1× 240 0.7× 93 1.8k
Waldemar Ternes Germany 24 376 0.3× 640 0.8× 180 0.4× 373 1.0× 574 1.6× 62 1.9k
Jeung‐Hee Lee South Korea 27 267 0.2× 850 1.1× 430 1.0× 576 1.5× 208 0.6× 133 2.1k
Annie J. King United States 20 788 0.7× 247 0.3× 158 0.4× 257 0.7× 251 0.7× 64 1.5k
Mark P. Richards United States 31 1.6k 1.4× 770 1.0× 427 1.0× 811 2.1× 559 1.6× 96 3.2k
Josep Boatella Spain 23 363 0.3× 359 0.5× 625 1.5× 355 0.9× 315 0.9× 44 1.6k
Bhaskar Narayan India 27 447 0.4× 460 0.6× 320 0.7× 797 2.1× 233 0.6× 59 2.0k
Benoı̂t Graulet France 21 605 0.5× 249 0.3× 404 0.9× 363 1.0× 254 0.7× 64 2.0k

Countries citing papers authored by Ricard Bou

Since Specialization
Citations

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

Fields of papers citing papers by Ricard Bou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ricard Bou

This figure shows the co-authorship network connecting the top 25 collaborators of Ricard Bou. A scholar is included among the top collaborators of Ricard Bou 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 Ricard Bou. Ricard Bou 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.
Bou, Ricard, et al.. (2025). Fatty acid profiles of two pelagic fish species in the NW Mediterranean: Reproductive and environmental implications. Progress In Oceanography. 235. 103490–103490.
2.
Bou, Ricard, et al.. (2025). Advancing the valorisation of meat co-products in food, pet food, and biomedicine applications. Waste Management. 204. 114948–114948. 1 indexed citations
3.
Ribas, Albert Ibarz, et al.. (2025). Compositional and nutritional value of lupin cultivars: Identifying high-protein seeds for enhanced protein isolate production and phytochemical valorisation. Journal of Agriculture and Food Research. 22. 102010–102010. 2 indexed citations
4.
Farrán-Codina, Andreu, Ricard Bou, Leila Luján‐Barroso, et al.. (2024). Nitrosyl-Heme and Heme Iron Intake from Processed Meats in Subjects from the EPIC-Spain Cohort. Nutrients. 16(6). 878–878. 1 indexed citations
5.
6.
Domínguez, Rubén, Roberto Bermúdez, Mirian Pateiro, et al.. (2024). Use of supercritical CO2 to improve the quality of lupin protein isolate. Food Chemistry. 460(Pt 1). 140520–140520. 7 indexed citations
7.
Guerrero, Luís, et al.. (2024). Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods. 13(4). 533–533. 4 indexed citations
8.
Saguer, E., et al.. (2024). Strategies for Porcine Liver Valorization as a Source of Food Ingredients. IRTA (Institut de Recerca i Tecnologia Agroalimentaries). 2(3). 241–253. 2 indexed citations
9.
10.
Martín, Belén, et al.. (2023). Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages. Fermentation. 9(4). 403–403. 6 indexed citations
11.
Bou, Ricard, et al.. (2023). Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets. Food and Bioprocess Technology. 16(5). 1089–1100. 4 indexed citations
12.
13.
Claret, Anna, et al.. (2021). Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts. Foods. 10(7). 1454–1454. 26 indexed citations
14.
15.
Bou, Ricard, et al.. (2018). Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling. Meat Science. 139. 192–200. 19 indexed citations
16.
Cofrades, Susana, et al.. (2018). Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Research International. 113. 465–473. 31 indexed citations
17.
Bou, Ricard, et al.. (2017). Quality changes and shelf‐life extension of ready‐to‐eat fish patties by adding encapsulated citric acid. Journal of the Science of Food and Agriculture. 97(15). 5352–5360. 15 indexed citations
18.
Guerrero, Luís, Niki Alexi, Kriton Grigorakis, et al.. (2017). Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food Research International. 100(Pt 1). 396–406. 33 indexed citations
19.
Terjung, Nino, et al.. (2015). Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat. International Journal of Food Microbiology. 215. 86–94. 13 indexed citations
20.
Sørensen, Ann‐Dorit Moltke, Erwann Durand, Pierre Villeneuve, et al.. (2013). Phenolipids as antioxidants in omega-3 enriched food products. Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU). 1 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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