Roberto Gutiérrez‐Dorado

1.8k total citations
87 papers, 1.3k citations indexed

About

Roberto Gutiérrez‐Dorado is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Roberto Gutiérrez‐Dorado has authored 87 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 57 papers in Nutrition and Dietetics, 54 papers in Food Science and 28 papers in Plant Science. Recurrent topics in Roberto Gutiérrez‐Dorado's work include Food composition and properties (51 papers), Seed and Plant Biochemistry (20 papers) and Proteins in Food Systems (14 papers). Roberto Gutiérrez‐Dorado is often cited by papers focused on Food composition and properties (51 papers), Seed and Plant Biochemistry (20 papers) and Proteins in Food Systems (14 papers). Roberto Gutiérrez‐Dorado collaborates with scholars based in Mexico, Puerto Rico and Spain. Roberto Gutiérrez‐Dorado's co-authors include Jorge Milán‐Carrillo, Cuauhtémoc Reyes‐Moreno, Edith Oliva Cuevas‐Rodríguez, Ángel Valdez-Ortíz, Mario Armando Gómez-Favela, José A. López‐Valenzuela, Sergio Medina‐Godoy, José Antonio Garzón Tiznado, Benjamin Ramírez‐Wong and Octavio Paredes‐López and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Roberto Gutiérrez‐Dorado

83 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Roberto Gutiérrez‐Dorado Mexico 23 726 657 496 223 189 87 1.3k
Luis Eduardo García-Amezquita Mexico 21 839 1.2× 607 0.9× 269 0.5× 352 1.6× 192 1.0× 51 1.5k
Shirani Gamlath Australia 19 888 1.2× 936 1.4× 594 1.2× 171 0.8× 160 0.8× 30 1.7k
Kamolwan Jangchud Thailand 23 805 1.1× 584 0.9× 424 0.9× 215 1.0× 132 0.7× 50 1.3k
Michela Verni Italy 21 958 1.3× 815 1.2× 460 0.9× 385 1.7× 122 0.6× 53 1.6k
Oluwatooyin F. Osundahunsi Nigeria 16 622 0.9× 568 0.9× 356 0.7× 153 0.7× 73 0.4× 51 1.1k
Costantino Fadda Italy 24 746 1.0× 626 1.0× 417 0.8× 88 0.4× 192 1.0× 47 1.3k
Jorge Milán‐Carrillo Mexico 26 1.1k 1.5× 1.0k 1.6× 719 1.4× 390 1.7× 308 1.6× 84 2.0k
Sandra García Brazil 24 922 1.3× 631 1.0× 297 0.6× 415 1.9× 130 0.7× 78 1.5k
Jolana Karovičová Slovakia 24 995 1.4× 874 1.3× 404 0.8× 319 1.4× 197 1.0× 88 1.7k
Yanjun Zhang China 18 699 1.0× 800 1.2× 383 0.8× 182 0.8× 111 0.6× 34 1.3k

Countries citing papers authored by Roberto Gutiérrez‐Dorado

Since Specialization
Citations

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

Fields of papers citing papers by Roberto Gutiérrez‐Dorado

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Roberto Gutiérrez‐Dorado. 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 Roberto Gutiérrez‐Dorado. The network helps show where Roberto Gutiérrez‐Dorado may publish in the future.

Co-authorship network of co-authors of Roberto Gutiérrez‐Dorado

This figure shows the co-authorship network connecting the top 25 collaborators of Roberto Gutiérrez‐Dorado. A scholar is included among the top collaborators of Roberto Gutiérrez‐Dorado 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 Roberto Gutiérrez‐Dorado. Roberto Gutiérrez‐Dorado 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.
Gutiérrez‐Dorado, Roberto, et al.. (2025). Nixtamalization and Extrusion Processes: Effects on Physicochemical, Nutritional, and Nutraceutical Properties in the Processing of Corn Into Tortilla. International Journal of Food Science. 2025(1). 1 indexed citations
2.
Montes‐Ávila, Julio, et al.. (2024). Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures. Journal of the Science of Food and Agriculture. 104(14). 9035–9045.
3.
4.
5.
Tiznado, José Antonio Garzón, et al.. (2022). Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials. Acta Universitaria. 32. 1–22. 7 indexed citations
6.
Pacheco‐Aguilar, Ramón, Roberto Gutiérrez‐Dorado, Jaime Lizardi‐Mendoza, et al.. (2021). Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC. Molecules. 26(7). 2103–2103. 9 indexed citations
7.
Gutiérrez‐Dorado, Roberto, et al.. (2021). Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean). SHILAP Revista de lepidopterología. 31. 1–18. 4 indexed citations
8.
Gutiérrez‐Dorado, Roberto, et al.. (2021). Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común. Acta Universitaria. 31. 1–18. 1 indexed citations
9.
Gutiérrez‐Dorado, Roberto, et al.. (2019). The Effect of Dehulling and Extrusion of Jackfruit Artocarpus heterophyllus Seeds on Digestibility and Antinutrients, in Tilapia (Oreochromis niloticus) Diets. Israeli Journal of Aquaculture - Bamidgeh. 71. 5 indexed citations
10.
García‐Armenta, Evangelina, Ramón Pacheco‐Aguilar, Roberto Gutiérrez‐Dorado, et al.. (2018). Relationships between morphometrical properties and the texture of an extrusion‐expanded snack made from squid mantle (Dosidicus gigas). Journal of Texture Studies. 49(5). 476–484. 8 indexed citations
11.
Vega‐García, Misael Odín, et al.. (2018). Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins. Journal of Food Science and Technology. 55(3). 905–914. 44 indexed citations
12.
Cuevas‐Rodríguez, Edith Oliva, et al.. (2017). Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds. Journal of Food Science and Technology. 55(2). 638–647. 41 indexed citations
13.
Gutiérrez‐Dorado, Roberto, et al.. (2017). Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors. Journal of the Science of Food and Agriculture. 97(12). 4087–4093. 16 indexed citations
14.
Hernández‐Llamas, Alfredo, et al.. (2016). Apparent digestibility coefficient of chickpea, maize, high-quality protein maize, and beans diets in juvenile and adult Nile tilapia ( Oreochromis niloticus ). Revista Brasileira de Zootecnia. 45(8). 427–432. 6 indexed citations
15.
Gutiérrez‐Dorado, Roberto, Jorge Milán‐Carrillo, Edith Oliva Cuevas‐Rodríguez, et al.. (2015). Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process. International Journal of Food Sciences and Nutrition. 66(5). 498–504. 15 indexed citations
16.
Escalante‐Aburto, Anayansi, Benjamin Ramírez‐Wong, Patricia Isabel Torres‐Chávez, et al.. (2014). Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology. Molecules. 19(12). 21066–21084. 15 indexed citations
17.
18.
Medina‐Godoy, Sergio, et al.. (2012). Angiotensin‐converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard‐to‐cook chickpeas. Journal of the Science of Food and Agriculture. 92(9). 1974–1981. 27 indexed citations
19.
Gutiérrez‐Dorado, Roberto, et al.. (2008). Weaning food from quality protein maize and chickpea extruded flours. Interciencia. 33(12). 868–874. 2 indexed citations
20.
Gutiérrez‐Dorado, Roberto, et al.. (2008). ALIMENTO PARA NIÑOS PREPARADO CON HARINAS DE MAÍZ DE CALIDAD PROTEÍNICA Y GARBANZO EXTRUIDOS. Interciencia. 33(12). 868–874. 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Luis Eduardo García-Amezquita Breakdown of academic impact, for papers by Shirani Gamlath Breakdown of academic impact, for papers by Kamolwan Jangchud Breakdown of academic impact, for papers by Michela Verni Breakdown of academic impact, for papers by Oluwatooyin F. Osundahunsi Breakdown of academic impact, for papers by Costantino Fadda Breakdown of academic impact, for papers by Jorge Milán‐Carrillo Breakdown of academic impact, for papers by Sandra García Breakdown of academic impact, for papers by Jolana Karovičová Breakdown of academic impact, for papers by Yanjun Zhang
Rankless by CCL
2026