Valente B. Alvárez

1.7k total citations
39 papers, 1.2k citations indexed

About

Valente B. Alvárez is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Valente B. Alvárez has authored 39 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Food Science, 9 papers in Animal Science and Zoology and 8 papers in Molecular Biology. Recurrent topics in Valente B. Alvárez's work include Probiotics and Fermented Foods (17 papers), Meat and Animal Product Quality (9 papers) and Proteins in Food Systems (8 papers). Valente B. Alvárez is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Meat and Animal Product Quality (9 papers) and Proteins in Food Systems (8 papers). Valente B. Alvárez collaborates with scholars based in United States, Türkiye and Mexico. Valente B. Alvárez's co-authors include W.J. Harper, Luis Rodriguez‐Saona, Tuo Ji, O. Sipahioglu, Nurcan Koca, M. Mónica Giusti, Lidia Dorantes‐Álvarez, Yael Vodovotz, Rafael Jiménez‐Flores and Fehmi Yazıcı and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Journal of Membrane Science.

In The Last Decade

Valente B. Alvárez

38 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Valente B. Alvárez United States 21 810 258 235 232 160 39 1.2k
Muhammed Zeki Durak Türkiye 19 673 0.8× 141 0.5× 296 1.3× 261 1.1× 161 1.0× 61 1.3k
M. Youssef Egypt 13 771 1.0× 293 1.1× 270 1.1× 283 1.2× 144 0.9× 33 1.4k
M.S.Y. Haddadin Jordan 17 526 0.6× 271 1.1× 154 0.7× 158 0.7× 73 0.5× 37 989
Hassan A. Al‐Kahtani Saudi Arabia 21 493 0.6× 352 1.4× 292 1.2× 98 0.4× 127 0.8× 37 1.1k
Ahmed Taha Egypt 18 1.1k 1.4× 259 1.0× 209 0.9× 245 1.1× 82 0.5× 42 1.5k
Des Walsh Ireland 20 527 0.7× 193 0.7× 256 1.1× 97 0.4× 158 1.0× 31 1.2k
Aubrey F. Mendonça United States 24 1.0k 1.3× 582 2.3× 267 1.1× 140 0.6× 168 1.1× 80 1.8k
Jian Yuan China 20 343 0.4× 114 0.4× 517 2.2× 111 0.5× 172 1.1× 55 1.2k
Hamadi Attia Tunisia 23 1.0k 1.3× 271 1.1× 222 0.9× 349 1.5× 54 0.3× 77 1.8k

Countries citing papers authored by Valente B. Alvárez

Since Specialization
Citations

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

Fields of papers citing papers by Valente B. Alvárez

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Valente B. Alvárez. 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 Valente B. Alvárez. The network helps show where Valente B. Alvárez may publish in the future.

Co-authorship network of co-authors of Valente B. Alvárez

This figure shows the co-authorship network connecting the top 25 collaborators of Valente B. Alvárez. A scholar is included among the top collaborators of Valente B. Alvárez 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 Valente B. Alvárez. Valente B. Alvárez 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.
Nisa, Mehr un, et al.. (2024). Quality Attributes of Ultrasound-Treated Prebiotic Fibre-Enriched Strawberry Juice. International Journal of Food Studies. 13(1). 59–71. 1 indexed citations
2.
Alvárez, Valente B., et al.. (2024). Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems. Journal of Food Science. 89(12). 9243–9256. 2 indexed citations
3.
Barringer, Sheryl A., et al.. (2024). Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus. Journal of Dairy Science. 107(10). 7718–7733. 5 indexed citations
4.
Simmons, Steven J., et al.. (2023). Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health. 4 indexed citations
5.
Kosmerl, Erica, et al.. (2023). Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6. Frontiers in Microbiology. 14. 1236634–1236634. 17 indexed citations
6.
Santiago-Rodríguez, Tasha M., et al.. (2023). Draft genome sequence of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1, kefir grain isolates with potential antibacterial activity. Microbiology Resource Announcements. 12(9). e0030423–e0030423. 1 indexed citations
7.
García‐Cano, Israel, et al.. (2023). Metagenomic analysis and antibacterial activity of kefir microorganisms. Journal of Food Science. 88(7). 2933–2949. 14 indexed citations
8.
Kowalcyk, Barbara, et al.. (2021). Thermodynamic interactions of micellar casein and oat β-glucan in a model food system. Food Hydrocolloids. 115. 106559–106559. 18 indexed citations
9.
Diop, Michel Bakar, Valente B. Alvárez, Aboudramane Guiro, & Philippe Thonart. (2016). Efficiency of Neutralized Antibacterial Culture Supernatant from Bacteriocinogenic Lactic Acid Bacteria Supplemented With Salt in Control of Microorganisms Present in Senegalese Artisanally Handled Fish by Immersion Preservative Technology During Gueldj Seafood Processing at 10°c and 30°c. Open Repository and Bibliography (University of Liège).
10.
Karaman, Ayşe Demet, Barbaros Özer, Melvin A. Pascall, & Valente B. Alvárez. (2015). Recent Advances in Dairy Packaging. Food Reviews International. 31(4). 295–318. 48 indexed citations
11.
St-Pierre, N.R., et al.. (2012). Feasibility of Predicting Ease of Peeling of Tomato Fruits by Using a Handheld Infrared Spectrometer. Journal of Food Processing and Preservation. 38(3). 1010–1017. 1 indexed citations
12.
Alvárez, Valente B., et al.. (2012). The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition. Journal of Food Science. 77(11). C1234–40. 34 indexed citations
13.
Shynkaryk, Mykola, et al.. (2010). Ohmic Heating of Peaches in the Wide Range of Frequencies (50 Hz to 1 MHz). Journal of Food Science. 75(7). E493–500. 40 indexed citations
14.
Koca, Nurcan, Luis Rodriguez‐Saona, W.J. Harper, & Valente B. Alvárez. (2007). Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese. Journal of Dairy Science. 90(8). 3596–3603. 69 indexed citations
15.
Rodriguez‐Saona, Luis, Nurcan Koca, W.J. Harper, & Valente B. Alvárez. (2006). Rapid Determination of Swiss Cheese Composition by Fourier Transform Infrared/Attenuated Total Reflectance Spectroscopy. Journal of Dairy Science. 89(5). 1407–1412. 79 indexed citations
16.
Alvárez, Valente B., et al.. (2005). Physical Properties of Ice Cream Containing Milk Protein Concentrates. Journal of Dairy Science. 88(3). 862–871. 99 indexed citations
17.
Ji, Tuo, Valente B. Alvárez, & W.J. Harper. (2004). Influence of Starter Culture Ratios and Warm Room Treatment on Free Fatty Acid and Amino Acid in Swiss Cheese. Journal of Dairy Science. 87(7). 1986–1992. 15 indexed citations
18.
Alvárez, Valente B., et al.. (2003). INACTIVATION OF SELECTED MICROORGANISMS AND PROPERTIES OF PULSED ELECTRIC FIELD PROCESSED MILK. Journal of Food Processing and Preservation. 27(2). 137–151. 50 indexed citations
19.
Alvárez, Valente B., et al.. (1999). PRESENCE OF LISTERIA IN MEXICAN CHEESES. Journal of Food Safety. 19(4). 241–247. 28 indexed citations
20.
Yazıcı, Fehmi, Valente B. Alvárez, & P.M.T. Hansen. (1997). Fermentation and Properties of Calcium‐fortified Soy Milk Yogurt. Journal of Food Science. 62(3). 457–461. 31 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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