David Betancur‐Ancona
David Betancur‐Ancona publishes mostly in Nutrition and Dietetics, Food Science and Molecular Biology, on topics such as Protein Hydrolysis and Bioactive Peptides, Meat and Animal Product Quality and Food composition and properties.
- World rank
- #339,159 of 1,633,909 ranked researchers
- Rank in Mexico
- #1,256 of 8,743
- Works
- 37
- Citations
- 150
- Citations per work
- 4.1
What does David Betancur‐Ancona research?
Shares of their own output, by the field each of their topics belongs to. The grey slice is everything not listed.
- 1Nutrition and Dietetics15% of their works
- 2Food Science15% of their works
- 3Molecular Biology13% of their works
- 4Animal Science and Zoology9% of their works
- 5Insect Science6% of their works
- 6Public Health, Environmental and Occupational Health4% of their works
Research topics
Which keywords describe David Betancur‐Ancona's research?
The keywords of their largest research topics: Health Benefits, Antioxidant Activity, Bioactive Peptides, Consumer Perception, Dietary Fiber, Lipid Oxidation, Protein Hydrolysates and Rheological Properties.
- Ultra-Processed Foods
- Proteins
- Nanoemulsions
- Gelling Agents
- Food Security
- Starch
- Meat Quality
- Glycemic Index
- Rheological Properties
- Lipid Oxidation
- Consumer Perception
- Antioxidant Activity
- Health Benefits
- Bioactive Peptides
- Dietary Fiber
- Protein Hydrolysates
- Consumer Acceptance
- Hydrocolloids
- Protein Oxidation
- Edible Insects
- Fructans
- Inulin
- Nutrition Labeling
- Thickening Agents
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 24 words, with their numbers
- Health Benefits123 topics
- Antioxidant Activity82 topics
- Bioactive Peptides61 topic
- Consumer Perception62 topics
- Dietary Fiber62 topics
- Lipid Oxidation62 topics
- Protein Hydrolysates61 topic
- Rheological Properties62 topics
- Consumer Acceptance52 topics
- Glycemic Index41 topic
- Hydrocolloids42 topics
- Meat Quality41 topic
- Protein Oxidation41 topic
- Starch41 topic
- Edible Insects31 topic
- Food Security31 topic
- Fructans21 topic
- Gelling Agents21 topic
- Inulin21 topic
- Nanoemulsions21 topic
- Nutrition Labeling21 topic
- Proteins21 topic
- Thickening Agents21 topic
- Ultra-Processed Foods21 topic
Where does David Betancur‐Ancona work?
David Betancur‐Ancona's main affiliation in the publication record is Autonomous University of Yucatán, Mexico.
How many publications and citations does David Betancur‐Ancona have?
Science Explorer counts 37 works and 150 citations for David Betancur‐Ancona, ranking #339,159 of 1,633,909 researchers worldwide on the composite 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 are in the interactive view on the map. Is this your page? Request a correction or removal.