Science Explorer Back to mapMap
Discussion
Researcher · Universidad de Ecatepec · Mexico

Alfonso Totosaus

Alfonso Totosaus publishes mostly in Food Science, Animal Science and Zoology and Nutrition and Dietetics, on topics such as Meat and Animal Product Quality, Food composition and properties and Proteins in Food Systems.

ORCID 0000-0003-1965-9510 OpenAlex
World rank
#3,277,867
of 7,710,434 ranked researchers
Rank in Mexico
#10,582
of 55,557
Works
112
Citations
1.9k
Citations per work
16.8
h-index
22
i10-index 41Top 15% in Food Science
Alfonso Totosaus

What does Alfonso Totosaus research?

Alfonso Totosaus's work is mostly in Agricultural and Biological Sciences (55%), Nursing (15%), Biochemistry, Genetics and Molecular Biology (9%).

Life Sciences: 71 works · 63.7% of their workAgricultural and Biological Sciences: 62 works · 55.1% of their workFood Science: 42 works · 37.1% of their workAnimal Science and Zoology: 20 works · 18.0% of their workBiochemistry, Genetics and Molecular Biology: 10 works · 8.6% of their workMolecular Biology: 8 works · 7.0% of their workBiotechnology: 2 works · 1.6% of their workEverything else: 19 works · 17.2% of their workHealth Sciences: 17 works · 15.2% of their workNursing: 17 works · 15.2% of their workNutrition and Dietetics: 17 works · 15.2% of their workPhysical Sciences: 4 works · 3.9% of their workMaterials Science: 4 works · 3.9% of their workBiomaterials: 4 works · 3.9% of their workTHEIR WORKAlfonso Totosaus112works
Life Sciences64%Physical Sciences4%Health Sciences15%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences6255.1%
    2. Biochemistry, Genetics and Molecular Biology108.6%
  2. Everything else1917.2%
    1. Nursing1715.2%
    1. Materials Science43.9%
  1. 1Food Science37% of their works
  2. 2Animal Science and Zoology18% of their works
  3. 3Nutrition and Dietetics15% of their works
  4. 4Molecular Biology7% of their works
  5. 5Biomaterials4% of their works
  6. 6Biotechnology2% of their works

Research topics

Which keywords describe Alfonso Totosaus's research?

The keywords of their largest research topics: Lipid Oxidation, Health Benefits, Meat Quality, Protein Oxidation, Dietary Fiber, Polyphenols, Prebiotics and Glycemic Index.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 21 words, with their numbers
  1. Lipid Oxidation572 topics
  2. Health Benefits433 topics
  3. Meat Quality411 topic
  4. Protein Oxidation411 topic
  5. Dietary Fiber272 topics
  6. Polyphenols262 topics
  7. Prebiotics212 topics
  8. Glycemic Index171 topic
  9. Starch171 topic
  10. Antioxidant Activity161 topic
  11. Bioactive Peptides161 topic
  12. Nanoemulsions161 topic
  13. Proteins161 topic
  14. Encapsulation Techniques151 topic
  15. Spray Drying151 topic
  16. Chocolate111 topic
  17. Cocoa111 topic
  18. Lactic Acid Bacteria111 topic
  19. Probiotics111 topic
  20. Fructans101 topic
  21. Inulin101 topic

Where does Alfonso Totosaus work?

Alfonso Totosaus's main affiliation in the publication record is Universidad de Ecatepec, Mexico.

How many publications and citations does Alfonso Totosaus have?

OpenAlex counts 112 works and 1,880 citations for Alfonso Totosaus, an h-index of 22, ranking #3,277,867 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

Discussion

Ask a question or share a note about Alfonso Totosaus. Posts are plain text and can be reported.