Roberto Lemus‐Mondaca

5.4k total citations · 2 hit papers
119 papers, 4.3k citations indexed

About

Roberto Lemus‐Mondaca is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Roberto Lemus‐Mondaca has authored 119 papers receiving a total of 4.3k indexed citations (citations by other indexed papers that have themselves been cited), including 79 papers in Food Science, 28 papers in Plant Science and 21 papers in Biochemistry. Recurrent topics in Roberto Lemus‐Mondaca's work include Food Drying and Modeling (54 papers), Microencapsulation and Drying Processes (43 papers) and Postharvest Quality and Shelf Life Management (21 papers). Roberto Lemus‐Mondaca is often cited by papers focused on Food Drying and Modeling (54 papers), Microencapsulation and Drying Processes (43 papers) and Postharvest Quality and Shelf Life Management (21 papers). Roberto Lemus‐Mondaca collaborates with scholars based in Chile, Argentina and Spain. Roberto Lemus‐Mondaca's co-authors include Antonio Vega‐Gálvez, Kong Ah‐Hen, Karina Di Scala, Liliana Zura‐Bravo, Mario Pérez‐Won, Margarita Miranda, Jéssica López, Gipsy Tabilo‐Munizaga, Nelson O. Moraga and Katia Rodríguez and has published in prestigious journals such as SHILAP Revista de lepidopterología, Scientific Reports and Food Chemistry.

In The Last Decade

Roberto Lemus‐Mondaca

114 papers receiving 4.1k citations

Hit Papers

Stevia rebaudiana Bertoni, source of a high-potency natur... 2009 2026 2014 2020 2011 2009 100 200 300 400 500
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects
    2011 526 citations Roberto Lemus‐Mondaca, Antonio Vega‐Gálvez et al. Food Chemistry profile →
  2. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
    2009 428 citations Antonio Vega‐Gálvez, Roberto Lemus‐Mondaca et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Roberto Lemus‐Mondaca Chile 36 2.8k 1.1k 1.0k 826 683 119 4.3k
Jinfeng Bi China 40 3.2k 1.1× 1.7k 1.5× 1.3k 1.3× 635 0.8× 522 0.8× 180 4.8k
Nuria Martínez‐Navarrete Spain 39 3.0k 1.1× 1.4k 1.2× 1.1k 1.1× 661 0.8× 628 0.9× 123 4.2k
Xinye Wu China 36 2.5k 0.9× 1.3k 1.1× 1.0k 1.0× 513 0.6× 372 0.5× 113 4.0k
Antoni Femenia Spain 39 3.0k 1.1× 2.1k 1.9× 1.1k 1.1× 822 1.0× 392 0.6× 87 4.9k
Ana Andrés Spain 42 3.3k 1.2× 1.5k 1.3× 705 0.7× 999 1.2× 677 1.0× 147 5.1k
Conrad O. Perera New Zealand 39 2.2k 0.8× 1.4k 1.2× 695 0.7× 971 1.2× 361 0.5× 93 4.7k
Karina Di Scala Argentina 32 2.3k 0.8× 969 0.9× 1.0k 1.0× 401 0.5× 485 0.7× 53 3.3k
Medeni Maskan Türkiye 33 3.8k 1.3× 1.4k 1.2× 954 0.9× 1.3k 1.6× 947 1.4× 70 5.0k
U. S. Shivhare India 39 2.2k 0.8× 1.1k 1.0× 696 0.7× 661 0.8× 300 0.4× 89 3.7k
Adam Figiel Poland 38 3.8k 1.4× 1.6k 1.4× 2.0k 1.9× 617 0.7× 861 1.3× 127 5.2k

Countries citing papers authored by Roberto Lemus‐Mondaca

Since Specialization
Citations

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

Fields of papers citing papers by Roberto Lemus‐Mondaca

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Roberto Lemus‐Mondaca

This figure shows the co-authorship network connecting the top 25 collaborators of Roberto Lemus‐Mondaca. A scholar is included among the top collaborators of Roberto Lemus‐Mondaca 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 Lemus‐Mondaca. Roberto Lemus‐Mondaca 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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Pérez‐Won, Mario, et al.. (2024). Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods. Food Chemistry. 463(Pt 3). 141309–141309. 8 indexed citations
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Lemus‐Mondaca, Roberto, et al.. (2024). Numerical Simulation of Salmon Freezing Using Pulsating Airflow in a Model Tunnel. Processes. 12(9). 1852–1852. 2 indexed citations
5.
Bastías‐Montes, José Miguel, Claudia E. Vergara, Jaime Ortíz, et al.. (2023). New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste. Molecules. 28(11). 4421–4421. 47 indexed citations
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Pérez‐Won, Mario, et al.. (2023). Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields. Food and Bioprocess Technology. 17(2). 396–408. 12 indexed citations
9.
Lemus‐Mondaca, Roberto, Helena Núñez, A. Jaques, Cristián Ramírez, & Ricardo Simpson. (2021). The anomalous diffusion model based on a fractional calculus approach applied to describe the rehydration process of dried vegetal food matrices. Journal of Food Process Engineering. 44(9). 1 indexed citations
10.
Lemus‐Mondaca, Roberto, et al.. (2019). Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes – A comparative study with cross-flow membrane emulsification. Chemical Engineering and Processing - Process Intensification. 145. 107677–107677. 9 indexed citations
11.
Lemus‐Mondaca, Roberto, Antonio Vega‐Gálvez, Pilar Rojas, & Kong Ah‐Hen. (2016). Assessment of Quality Attributes and Steviosides of Stevia rebaudiana Leaves Subjected to Different Drying Methods. Journal of food and nutrition research. 4(11). 720–728. 4 indexed citations
12.
Lemus‐Mondaca, Roberto, Kong Ah‐Hen, Antonio Vega‐Gálvez, & Liliana Zura‐Bravo. (2016). Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries. Journal of Food Science and Technology. 53(6). 2725–2732. 8 indexed citations
13.
López, Jéssica, et al.. (2014). Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.). Food Technology and Biotechnology. 52(1). 83–92. 19 indexed citations
14.
Ah‐Hen, Kong, et al.. (2014). Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla ( Ugni molinae T.) Berry. International Journal of Food Engineering. 10(4). 583–594. 4 indexed citations
15.
Ortíz, Jaime, Roberto Lemus‐Mondaca, Antonio Vega‐Gálvez, et al.. (2013). Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets. Food Chemistry. 139(1-4). 162–169. 80 indexed citations
16.
Ah‐Hen, Kong, Antonio Vega‐Gálvez, Nelson O. Moraga, & Roberto Lemus‐Mondaca. (2012). Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries. International Journal of Food Engineering. 8(3). 13 indexed citations
17.
Moraga, Nelson O., et al.. (2011). MODELADO DE DINÁMICA DE FLUIDOS Y TRANSFERENCIA DE CALOR Y MASA EN PROCESOS AGROALIMENTARIOS POR MÉTODO DE VOLÚMENES FINITOS. SHILAP Revista de lepidopterología. 3 indexed citations
18.
Lemus‐Mondaca, Roberto, Antonio Vega‐Gálvez, Liliana Zura‐Bravo, & Kong Ah‐Hen. (2011). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry. 132(3). 1121–1132. 526 indexed citations breakdown →
19.
Uribe, Elsa, Margarita Miranda, Roberto Lemus‐Mondaca, & Antonio Vega‐Gálvez. (2008). Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats. International Journal of Food Engineering. 4(4). 3 indexed citations
20.
Lemus‐Mondaca, Roberto, et al.. (2007). Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo): note. 13(4). 309–316. 5 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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