Rosane Teresinha Heck

1.1k total citations
15 papers, 849 citations indexed

About

Rosane Teresinha Heck is a scholar working on Animal Science and Zoology, Food Science and Biochemistry. According to data from OpenAlex, Rosane Teresinha Heck has authored 15 papers receiving a total of 849 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Animal Science and Zoology, 13 papers in Food Science and 3 papers in Biochemistry. Recurrent topics in Rosane Teresinha Heck's work include Meat and Animal Product Quality (14 papers), Sensory Analysis and Statistical Methods (6 papers) and Food Chemistry and Fat Analysis (4 papers). Rosane Teresinha Heck is often cited by papers focused on Meat and Animal Product Quality (14 papers), Sensory Analysis and Statistical Methods (6 papers) and Food Chemistry and Fat Analysis (4 papers). Rosane Teresinha Heck collaborates with scholars based in Brazil, Peru and Spain. Rosane Teresinha Heck's co-authors include Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski, José M. Lorenzo, Cristiano Menezes, Róger Wagner, Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, Juliano Smanioto Barin, Leticia Pereira Correa and Erick Saldaña and has published in prestigious journals such as Food Chemistry, Food Research International and Meat Science.

In The Last Decade

Rosane Teresinha Heck

14 papers receiving 833 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Rosane Teresinha Heck Brazil	12	599	557	224	147	86	15	849
Silvina Cecilia Andrés Argentina	18	481 0.8×	508 0.9×	234 1.0×	187 1.3×	75 0.9×	43	943
Gülen Turp Türkiye	13	584 1.0×	454 0.8×	141 0.6×	171 1.2×	92 1.1×	35	830
Subhasish Biswas India	15	462 0.8×	397 0.7×	139 0.6×	192 1.3×	143 1.7×	49	864
Birol Kılıç Türkiye	17	501 0.8×	433 0.8×	121 0.5×	218 1.5×	54 0.6×	49	767
Claudia Nakamura Horita Brazil	8	449 0.7×	387 0.7×	148 0.7×	165 1.1×	47 0.5×	10	759
Nelcindo Nascimento Terra Brazil	19	646 1.1×	507 0.9×	236 1.1×	248 1.7×	125 1.5×	60	1.1k
V. Rajkumar India	16	377 0.6×	337 0.6×	165 0.7×	117 0.8×	149 1.7×	48	772
J. M. Fernández-Ginés Spain	5	513 0.9×	507 0.9×	265 1.2×	160 1.1×	182 2.1×	5	846
Ewelina Pogorzelska-Nowicka Poland	16	262 0.4×	296 0.5×	104 0.5×	135 0.9×	123 1.4×	37	710
Fábio Anderson Pereira da Silva Brazil	16	467 0.8×	294 0.5×	82 0.4×	218 1.5×	91 1.1×	47	719

Countries citing papers authored by Rosane Teresinha Heck

Since Specialization

Citations

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

Fields of papers citing papers by Rosane Teresinha Heck

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Rosane Teresinha Heck. 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 Rosane Teresinha Heck. The network helps show where Rosane Teresinha Heck may publish in the future.

Co-authorship network of co-authors of Rosane Teresinha Heck

This figure shows the co-authorship network connecting the top 25 collaborators of Rosane Teresinha Heck. A scholar is included among the top collaborators of Rosane Teresinha Heck 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 Rosane Teresinha Heck. Rosane Teresinha Heck is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

15 of 15 papers shown

Lorenzo, José M., Erick Saldaña, Rosane Teresinha Heck, et al.. (2021). Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs. Meat Science. 177. 108485–108485. 4 indexed citations

Heck, Rosane Teresinha, Raquel Guidetti Vendruscolo, Alexandre José Cichoski, et al.. (2021). Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues. Meat Science. 179. 108534–108534. 10 indexed citations

Soquetta, Marcela Bromberger, Rosane Teresinha Heck, Paulo Cezar Bastianello Campagnol, et al.. (2020). Phytochemical characterization and antimicrobial activity of Cymbopogon citratus extract for application as natural antioxidant in fresh sausage. Food Chemistry. 319. 126553–126553. 42 indexed citations

Heck, Rosane Teresinha, Mariane Bittencourt Fagundes, Bibiana Alves dos Santos, et al.. (2020). Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils. Meat Science. 170. 108230–108230. 31 indexed citations

Heck, Rosane Teresinha, Mariane Bittencourt Fagundes, Bibiana Alves dos Santos, et al.. (2020). WITHDRAWN: Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils. Meat Science. 108227–108227.

Heck, Rosane Teresinha, José M. Lorenzo, Bibiana Alves dos Santos, et al.. (2020). Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products. Current Opinion in Food Science. 40. 6–12. 45 indexed citations

Heck, Rosane Teresinha, Erick Saldaña, José M. Lorenzo, et al.. (2019). Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science. 156. 174–182. 136 indexed citations

Pinton, Mariana Basso, Leticia Pereira Correa, Rosane Teresinha Heck, et al.. (2019). Ultrasound: A new approach to reduce phosphate content of meat emulsions. Meat Science. 152. 88–95. 80 indexed citations

Heck, Rosane Teresinha, Mariana Basso Pinton, Mariane Bittencourt Fagundes, et al.. (2018). Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques. Meat Science. 146. 147–153. 39 indexed citations

10.

Stefanello, Raquel, Elizabeth Harumi Nabeshima, Aline de Oliveira Garcia, et al.. (2018). Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533. Food Research International. 116. 973–984. 20 indexed citations

11.

Heck, Rosane Teresinha, Mariane Bittencourt Fagundes, Alexandre José Cichoski, et al.. (2018). Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary. Meat Science. 148. 164–170. 55 indexed citations

12.

Lorenzo, José M., Bibiana Alves dos Santos, Mariane Bittencourt Fagundes, et al.. (2017). Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers. Czech Journal of Food Sciences. 35(4). 352–359. 29 indexed citations

13.

Heck, Rosane Teresinha, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare, et al.. (2017). Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?. Meat Science. 130. 16–25. 140 indexed citations

14.

Lorenzo, José M., et al.. (2016). Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl. Meat Science. 123. 50–56. 76 indexed citations

15.

Lorenzo, José M., et al.. (2016). Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science. 121. 73–78. 142 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