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Researcher · Comisión de Investigaciones Científicas · Argentina

Guillermo Hough

Guillermo Hough publishes mostly in Food Science, Animal Science and Zoology and Nutrition and Dietetics, on topics such as Sensory Analysis and Statistical Methods, Meat and Animal Product Quality and Biochemical Analysis and Sensing Techniques.

ORCID 0000-0001-5082-1016 OpenAlex
World rank
#1,494,449
of 7,710,434 ranked researchers
Rank in Argentina
#2,320
of 38,473
Works
115
Citations
3.6k
Citations per work
31.7
h-index
36
i10-index 77Top 4.6% in Food Science
Guillermo Hough

What does Guillermo Hough research?

Guillermo Hough's work is mostly in Agricultural and Biological Sciences (60%), Nursing (8%), Medicine (6%).

Life Sciences: 69 works · 59.9% of their workAgricultural and Biological Sciences: 69 works · 59.9% of their workFood Science: 45 works · 38.8% of their workAnimal Science and Zoology: 15 works · 13.4% of their workPlant Science: 9 works · 7.7% of their workEverything else: 26 works · 22.7% of their workHealth Sciences: 17 works · 14.4% of their workNursing: 10 works · 8.4% of their workNutrition and Dietetics: 10 works · 8.4% of their workMedicine: 7 works · 6.0% of their workPublic Health, Environmental and Occupational Health: 7 works · 6.0% of their workPhysical Sciences: 3 works · 3.0% of their workChemistry: 3 works · 3.0% of their workAnalytical Chemistry: 3 works · 3.0% of their workTHEIR WORKGuillermo Hough115works
Life Sciences60%Physical Sciences3%Health Sciences14%

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 Sciences6959.9%
  2. Everything else2622.7%
    1. Nursing108.4%
    2. Medicine76.0%
    1. Chemistry33.0%
  1. 1Food Science39% of their works
  2. 2Animal Science and Zoology13% of their works
  3. 3Nutrition and Dietetics8% of their works
  4. 4Plant Science8% of their works
  5. 5Public Health, Environmental and Occupational Health6% of their works
  6. 6Analytical Chemistry3% of their works

Research topics

Which keywords describe Guillermo Hough's research?

The keywords of their largest research topics: Consumer Perception, Food Choice, Sensory Analysis, Modified Atmosphere Packaging, Meat Quality, Protein Oxidation, Sweet Taste and Taste Receptors.

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. The words come from the keyword list OpenAlex gives each topic, not from the text of the papers, so a word can appear that none of the papers uses.

All 19 words, with their numbers
  1. Consumer Perception1244 topics
  2. Food Choice661 topic
  3. Sensory Analysis661 topic
  4. Modified Atmosphere Packaging462 topics
  5. Meat Quality391 topic
  6. Protein Oxidation391 topic
  7. Sweet Taste171 topic
  8. Taste Receptors171 topic
  9. Aroma Compounds142 topics
  10. Consumer Acceptance121 topic
  11. Ultra-Processed Foods121 topic
  12. Ethylene Biosynthesis71 topic
  13. Food Quality71 topic
  14. Fruit Ripening71 topic
  15. Microbial Modulation71 topic
  16. Organic Agriculture71 topic
  17. Wine Yeasts71 topic
  18. COVID-1961 topic
  19. Olfactory Dysfunction61 topic

Where does Guillermo Hough work?

Guillermo Hough's main affiliation in the publication record is Comisión de Investigaciones Científicas, Argentina.

How many publications and citations does Guillermo Hough have?

OpenAlex counts 115 works and 3,644 citations for Guillermo Hough, an h-index of 36, ranking #1,494,449 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised citation 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.

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