Juan Carlos Solomando
Juan Carlos Solomando publishes mostly in Food Science, Animal Science and Zoology and Nutrition and Dietetics, on topics such as Meat and Animal Product Quality, Microencapsulation and Drying Processes and Proteins in Food Systems.
- World rank
- #2,809,919 of 7,710,434 ranked researchers
- Rank in Spain
- #62,151 of 204,306
- Works
- 32
- Citations
- 504
- Citations per work
- 15.8
What does Juan Carlos Solomando research?
Juan Carlos Solomando's work is mostly in Agricultural and Biological Sciences (64%), Nursing (10%), Biochemistry, Genetics and Molecular Biology (6%).
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
- Life Sciences2270.3%
- Health Sciences413.1%
- Everything else413.0%
- Physical Sciences13.6%
- Engineering13.6%
- 1Food Science43% of their works
- 2Animal Science and Zoology21% of their works
- 3Nutrition and Dietetics10% of their works
- 4Molecular Biology6% of their works
- 5Biomedical Engineering4% of their works
- 6Biochemistry4% of their works
Research topics
Which keywords describe Juan Carlos Solomando's research?
The keywords of their largest research topics: Lipid Oxidation, Polyphenols, Consumer Perception, Encapsulation Techniques, Meat Quality, Protein Oxidation, Spray Drying and Nanoemulsions.
- Food Choice
- Breath Analysis
- Sweet Taste
- Chocolate
- Antioxidant Activity
- Nanoemulsions
- Protein Oxidation
- Encapsulation Techniques
- Polyphenols
- Lipid Oxidation
- Consumer Perception
- Meat Quality
- Spray Drying
- Proteins
- Bioactive Peptides
- Cocoa
- Taste Receptors
- Electronic Nose
- Sensory Analysis
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 19 words, with their numbers
- Lipid Oxidation232 topics
- Polyphenols212 topics
- Consumer Perception192 topics
- Encapsulation Techniques161 topic
- Meat Quality161 topic
- Protein Oxidation161 topic
- Spray Drying161 topic
- Nanoemulsions71 topic
- Proteins71 topic
- Antioxidant Activity51 topic
- Bioactive Peptides51 topic
- Chocolate51 topic
- Cocoa51 topic
- Sweet Taste51 topic
- Taste Receptors51 topic
- Breath Analysis31 topic
- Electronic Nose31 topic
- Food Choice31 topic
- Sensory Analysis31 topic
Where does Juan Carlos Solomando work?
Juan Carlos Solomando's main affiliation in the publication record is Universidad de Extremadura, Spain.
How many publications and citations does Juan Carlos Solomando have?
OpenAlex counts 32 works and 504 citations for Juan Carlos Solomando, an h-index of 14, ranking #2,809,919 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.
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