S. García-Torres

1.0k total citations
43 papers, 693 citations indexed

About

S. García-Torres is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, S. García-Torres has authored 43 papers receiving a total of 693 indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Animal Science and Zoology, 11 papers in Food Science and 6 papers in Molecular Biology. Recurrent topics in S. García-Torres's work include Meat and Animal Product Quality (38 papers), Animal Nutrition and Physiology (22 papers) and Sensory Analysis and Statistical Methods (7 papers). S. García-Torres is often cited by papers focused on Meat and Animal Product Quality (38 papers), Animal Nutrition and Physiology (22 papers) and Sensory Analysis and Statistical Methods (7 papers). S. García-Torres collaborates with scholars based in Spain, Egypt and France. S. García-Torres's co-authors include David Tejerina, Ramón Cava, Francisco María Vázquez Pardo, Francisco Javier Mesías Díaz, Alberto Ortíz, Carlos Díaz‐Caro, Mamen Oliván, Ahmed Elghannam, Daniel Franco and Miguel Ángel Sentandreu and has published in prestigious journals such as Food Chemistry, Meat Science and Journal of the Science of Food and Agriculture.

In The Last Decade

S. García-Torres

42 papers receiving 677 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
S. García-Torres Spain	15	492	143	114	83	81	43	693
David Tejerina Spain	14	447 0.9×	114 0.8×	104 0.9×	58 0.7×	60 0.7×	47	604
Nenad Parunović Serbia	12	373 0.8×	165 1.2×	118 1.0×	45 0.5×	45 0.6×	71	643
Tina Lešić Croatia	13	193 0.4×	166 1.2×	237 2.1×	40 0.5×	233 2.9×	58	610
Mervi Rokka Finland	12	206 0.4×	206 1.4×	206 1.8×	16 0.2×	310 3.8×	19	703
PU Biao China	11	31 0.1×	163 1.1×	132 1.2×	74 0.9×	127 1.6×	21	488
N.E. Souza Brazil	9	368 0.7×	62 0.4×	77 0.7×	19 0.2×	78 1.0×	15	650
Serge Dossou Japan	17	103 0.2×	76 0.5×	178 1.6×	70 0.8×	128 1.6×	27	1.3k
Min Xie China	18	381 0.8×	33 0.2×	217 1.9×	31 0.4×	354 4.4×	49	895
Maria Goreti de Almeida Oliveira Brazil	13	61 0.1×	81 0.6×	238 2.1×	25 0.3×	254 3.1×	73	617

Countries citing papers authored by S. García-Torres

Since Specialization

Citations

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

Fields of papers citing papers by S. García-Torres

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by S. García-Torres. 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 S. García-Torres. The network helps show where S. García-Torres may publish in the future.

Co-authorship network of co-authors of S. García-Torres

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

All Works

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20 of 20 papers shown

Royo, L. J., Yolanda Diñeiro, S. García-Torres, et al.. (2024). Exploring the miRNAs Profile in Dark-Cutting Beef. Foods. 13(6). 960–960. 2 indexed citations

Izquierdo, M., et al.. (2023). Differences in Muscle Lipogenic Gene Expression, Carcass Traits and Fat Deposition among Three Iberian Pig Strains Finished in Two Different Feeding Systems. Animals. 13(7). 1138–1138. 7 indexed citations

Martín, María Jesús, et al.. (2023). Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers. Applied Sciences. 13(11). 6860–6860.

Carrapiso, Ana I., David Tejerina, S. García-Torres, et al.. (2023). High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature. Food Science & Nutrition. 11(9). 5512–5522. 4 indexed citations

Tejerina, David, Mamen Oliván, S. García-Torres, Daniel Franco, & Verónica Sierra. (2022). Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds. Foods. 11(20). 3274–3274. 6 indexed citations

Aldai, Noelia, Enrique Sentandreu, Mamen Oliván, et al.. (2021). Caspase activity in post mortem muscle and its relation to cattle handling practices. Journal of the Science of Food and Agriculture. 101(15). 6258–6264. 6 indexed citations

Ortíz, Alberto, David Tejerina, S. García-Torres, P. Gaspar, & Elena González. (2021). Performance and carcass quality traits of Iberian × Duroc crossbred pig subject to gender and age at the beginning of the free-range finishing phase. animal. 15(9). 100324–100324. 2 indexed citations

García-Torres, S., et al.. (2021). Physico-chemical and sensory characterization of sliced Iberian chorizo from raw material of three commercial categories and stability during refrigerated storage packaged under vacuum and modified atmospheres. Food Chemistry. 354. 129490–129490. 10 indexed citations

Tejerina, David, et al.. (2021). Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice. Foods. 10(7). 1511–1511. 3 indexed citations

10.

Ramírez, Rosario, et al.. (2021). Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging. Foods. 10(4). 730–730. 16 indexed citations

11.

Contador, Rebeca, et al.. (2021). Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time. LWT. 141. 110876–110876. 17 indexed citations

12.

López‐Pedrouso, María, Laura Purriños, Mamen Oliván, et al.. (2020). Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time. Foods. 9(2). 176–176. 27 indexed citations

13.

Ortíz, Alberto, et al.. (2020). Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age. Meat Science. 170. 108242–108242. 10 indexed citations

14.

Ortíz, Alberto, S. García-Torres, Elena González, Rebeca Contador, & David Tejerina. (2020). Antioxidants and fatty acid deposition and instrumental colour as affected by subcutaneous backfat layers and slaughtering age of Iberian x Duroc crossed pigs under Montanera. Livestock Science. 242. 104274–104274. 1 indexed citations

15.

Horcada, A., et al.. (2020). Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem. Archives animal breeding/Archiv für Tierzucht. 63(1). 45–52. 9 indexed citations

16.

Díaz‐Caro, Carlos, S. García-Torres, Ahmed Elghannam, et al.. (2019). Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain. Meat Science. 158. 107908–107908. 57 indexed citations

17.

Aldai, Noelia, Enrique Sentandreu, Mamen Oliván, et al.. (2018). Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry. Journal of Proteomics. 198. 59–65. 29 indexed citations

18.

Tejerina, David, et al.. (2012). Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig. Food Chemistry. 133(2). 293–299. 61 indexed citations

19.

Tejerina, David, et al.. (2011). Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons. Meat Science. 90(2). 414–419. 19 indexed citations

20.

García-Torres, S., David Tejerina, & Eduardo Ortega. (2011). Innate immune response of blood neutrophils in Iberian pigs under different production systems. Livestock Science. 138(1-3). 304–307. 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.

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