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Institution · Centro Tecnológico del Mar

Most cited papers from Centro Tecnológico del Mar

Centro Tecnológico del Mar

What are the most cited papers from Centro Tecnológico del Mar?

The most cited paper from Centro Tecnológico del Mar is "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products" (Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua et al., 2019), with 1,906 citations. Next come "A review of sustainable and intensified techniques for extraction of food and natural products" (735) and "A technical, economical and market review of organic Rankine cycles for the conversion of low-grade heat for power generation" (515).

Showing 50 of 60 papers. Every paper with more than 120 citations is listed.

Most cited papers, sortable by citations and release date
#Paper
1 A Comprehensive Review on Lipid Oxidation in Meat and Meat Products Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua et al. · Antioxidants Open access 25 Sep 2019 1,906
2 A review of sustainable and intensified techniques for extraction of food and natural products Farid Chemat, Maryline Abert Vian, Anne‐Sylvie Fabiano‐Tixier et al. · Green Chemistry Open access 2020 735
3 A technical, economical and market review of organic Rankine cycles for the conversion of low-grade heat for power generation Fredy Vélez, José Juan Segovia, M. Carmen Martín et al. · Renewable and Sustainable Energy Reviews Open access 28 Apr 2012 515
4 Active packaging films with natural antioxidants to be used in meat industry: A review Rubén Domínguez, Francisco J. Barba, Belén Sánchez Gómez et al. · Food Research International 2 Jul 2018 442
5 Extreme Wave Height Events in NW Spain: A Combined Multi-Sensor and Model Approach Pablo Lorente, Marcos García Sotillo, Lotfi Aouf et al. · Remote Sensing Open access 21 Dec 2017 419
6 The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies Abdo Hassoun, Abderrahmane Aït‐Kaddour, Adnan M. Abu‐Mahfouz et al. · Critical Reviews in Food Science and Nutrition Open access 3 Feb 2022 407
7 Protein Oxidation in Muscle Foods: A Comprehensive Review Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata et al. · Antioxidants Open access 28 Dec 2021 361
8 Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review Predrag Putnik, Danijela Bursać Kovačević, Anet ­Režek ­Jambrak et al. · Molecules Open access 27 Apr 2017 354
9 Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review Mirian Pateiro, Francisco J. Barba, Rubén Domínguez et al. · Food Research International 7 Jul 2018 328
10 Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat Rubén Domínguez, María Gómez, Sónia Fonseca et al. · Meat Science 9 Feb 2014 325
11 Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products Mirian Pateiro, Paulo E. S. Munekata, Anderson S. Sant’Ana et al. · International Journal of Food Microbiology 10 Nov 2020 299
12 Application of pulsed electric fields in meat and fish processing industries: An overview Belén Sánchez Gómez, Paulo E. S. Munekata, Mohsen Gavahian et al. · Food Research International Open access 22 Apr 2019 287
13 Compost benefits for agriculture evaluated by life cycle assessment. A review Julia Martínez-Blanco, Cristina Lazcano, Thomas H. Christensen et al. · Agronomy for Sustainable Development Open access 3 Jun 2013 268
14 Ocean-wide tracking of pelagic sharks reveals extent of overlap with longline fishing hotspots Nuno C. Queiroz, Nicolas E. Humphries, Gonzalo Mucientes et al. · Proceedings of the National Academy of Sciences Open access 25 Jan 2016 251
15 Relationship among blood indicators of lipomobilization and hepatic function during early lactation in high-yielding dairy cows Félix González, Rodrigo Muíño, Víctor Pereira et al. · Journal of Veterinary Science Open access 2011 245
16 Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Journal of Food Science and Technology Open access 18 Aug 2015 240
17 Parasites as biological tags for stock discrimination of marine fish: a guide to procedures and methods Ken MacKenzie, Pablo Abaunza · Fisheries Research Open access Sep 1998 224
18 Carcass characteristics, meat quality and nutritional value of horsemeat: A review José Manuel Lorenzo, María Victoria Sarriés, Alessandra Tateo et al. · Meat Science 22 Dec 2013 219
19 Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties José Manuel Lorenzo, Daniel Franco · Meat Science 23 Jun 2012 212
20 Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.) David Antonio Pereira de Abreu, P. Paseiro Losada, Julio Maroto et al. · Food Research International 3 May 2010 212
21 A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights Noemí Echegaray, Birsen Yılmaz, Heena Sharma et al. · Microbiological Research Open access 22 Dec 2022 210
22 Extension of the shelf-life of foal meat with two antioxidant active packaging systems José Manuel Lorenzo, Ramón Batlle, María Gómez · LWT Open access 9 May 2014 206
23 Tannin in Ruminant Nutrition: Review Maghsoud Besharati, Aristide Maggiolino, Valiollah Palangı et al. · Molecules Open access 27 Nov 2022 202
24 Effect of GLP-1 Treatment on Bone Turnover in Normal, Type 2 Diabetic, and Insulin-Resistant States Bernardo Nuche‐Berenguer, Paola Moreno, Pedro Esbrit et al. · Calcified Tissue International 15 Feb 2009 192
25 Strategies for building and managing ‘trust’ to enable knowledge exchange at the interface of environmental science and policy Christopher Cvitanovic, Rebecca Shellock, Mary Mackay et al. · Environmental Science & Policy Open access 2 Jun 2021 180
26 Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties Rubén Domínguez, Leilei Zhang, Gabriele Rocchetti et al. · Food Chemistry 7 Jun 2020 173
27 Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo” José Manuel Lorenzo, Rosa M. González-Rodríguez, Marivel Sánchez et al. · Food Research International Open access 3 Aug 2013 173
28 Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry Asad Nawaz, Sana Irshad, Iftikhar Ali Khan et al. · Food Research International 2 May 2022 167
29 Marine and Coastal Cultural Ecosystem Services: knowledge gaps and research priorities João Garcia Rodrigues et al. · One Ecosystem Open access 5 May 2017 166
30 Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging Noemí Echegaray, Nihal Güzel, Manoj Kumar et al. · Food Chemistry 28 Sep 2022 165
31 Growing edible mushrooms: a conversation between bacteria and fungi Jaime Carrasco, Gail M. Preston · Environmental Microbiology 30 Jul 2019 163
32 A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety Tolulope Joshua Ashaolu, Ibrahim Khalifa, Matta A. Mesak et al. · Critical Reviews in Food Science and Nutrition 20 May 2021 160
33 Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage Kazem Alirezalu, Javad Hesari, Zabihollah Nemati et al. · Food Research International 27 Nov 2018 158
34 Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity Mirian Pateiro, Flávia Carolina Vargas, Alexandra A.I.A. Chincha et al. · Food Research International 31 Jul 2018 157
35 Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions José Manuel Lorenzo, María Gómez · Meat Science 18 Jun 2012 153
36 Chitosan nanoparticles encapsulating lemongrass (Cymbopogon commutatus) essential oil: Physicochemical, structural, antimicrobial and in-vitro release properties Maral Soltanzadeh, Seyed Hadi Peighambardoust, Babak Ghanbarzadeh et al. · International Journal of Biological Macromolecules 19 Oct 2021 152
37 Mitigating the effects of vertical land motion in tide gauge records using a state-of-the-art GPS velocity field Alvaro Santamaría‐Gómez, Médéric Gravelle, Xavier Collilieux et al. · Global and Planetary Change 26 Jul 2012 152
38 Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C Francisco Allan Leandro de Carvalho, José Manuel Lorenzo, Mirian Pateiro et al. · Food Research International Open access 12 Jul 2019 151
39 Mechanical and thermal performance of concrete and mortar cellular materials containing plastic waste J.L. Ruiz‐Herrero, Daniel Velasco Nieto, Alberto López‐Gil et al. · Construction and Building Materials 17 Dec 2015 145
40 Exendin-4 exerts osteogenic actions in insulin-resistant and type 2 diabetic states Bernardo Nuche‐Berenguer, Paola Moreno, Sergio Portal‐Núñez et al. · Regulatory Peptides 7 Jul 2009 145
41 Consumers’ Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries Davide Menozzi, Thong Tien Nguyen, Giovanni Sogari et al. · Nutrients Open access 31 Aug 2020 142
42 Aquaculture’s struggle for space: the need for coastal spatial planning and the potential benefits of Allocated Zones for Aquaculture (AZAs) to avoid conflict and promote sustainability Pablo Sánchez‐Jerez, Ioannis Karakassis, Fabio Massa et al. · Aquaculture Environment Interactions Open access 10 Nov 2015 139
43 Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed María Gómez, José Manuel Lorenzo · Meat Science 13 Jun 2013 139
44 The European Marine Observation and Data Network (EMODnet): Visions and Roles of the Gateway to Marine Data in Europe Belén Martín Míguez et al. · Frontiers in Marine Science Open access 12 Jul 2019 137
45 Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham Cristina Pérez-Santaescolástica, Javier Carballo, Elena Fulladosa et al. · Food Research International Open access 2 Mar 2018 136
46 Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions Rubén Agregán, Paulo E. S. Munekata, Rubén Domínguez et al. · Food Research International 11 Nov 2016 136
47 Temporal and geographic variability of sardine maturity at length in the northeastern Atlantic and the western Mediterranean Alexandra Silva, M.B. Santos, Bruno Caneco et al. · ICES Journal of Marine Science Open access 2006 133
48 Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil Francisco Allan Leandro de Carvalho, Paulo E. S. Munekata, Alessandra Lopes de Oliveira et al. · Food Research International Open access 29 Jun 2020 131
49 Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS Rubén Agregán, Paulo E. S. Munekata, Daniel Franco et al. · Food Research International 24 Mar 2017 130
50 First evidence for zooplankton feeding sustaining key physiological processes in a scleractinian cold-water coral Malik S. Naumann, Covadonga Orejas, Christian Wild et al. · Journal of Experimental Biology Open access 12 Oct 2011 130

Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for an institution when any of its authors gave it as an affiliation; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.