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Researcher · Aarhus University · Denmark

Mario M. Martínez

Mario M. Martínez publishes mostly in Nutrition and Dietetics, Food Science and Plant Science, on topics such as Food composition and properties, Microbial Metabolites in Food Biotechnology and Polysaccharides Composition and Applications.

ORCID 0000-0001-8520-7761 OpenAlex
World rank
#77,374
of 7,710,434 ranked researchers
Rank in Denmark
#436
of 43,819
Works
146
Citations
5.3k
Citations per work
36.4
h-index
44
i10-index 110Top 3.8% in Nutrition and Dietetics
Mario M. Martínez

What does Mario M. Martínez research?

Mario M. Martínez's work is mostly in Nursing (37%), Agricultural and Biological Sciences (34%), Materials Science (5%).

Health Sciences: 57 works · 38.8% of their workNursing: 53 works · 36.6% of their workNutrition and Dietetics: 53 works · 36.6% of their workMedicine: 3 works · 2.2% of their workGastroenterology: 3 works · 2.2% of their workLife Sciences: 53 works · 36.6% of their workAgricultural and Biological Sciences: 50 works · 34.2% of their workFood Science: 35 works · 24.2% of their workPlant Science: 15 works · 10.0% of their workBiochemistry, Genetics and Molecular Biology: 4 works · 2.4% of their workBiotechnology: 4 works · 2.4% of their workEverything else: 29 works · 19.8% of their workPhysical Sciences: 7 works · 4.8% of their workMaterials Science: 7 works · 4.8% of their workBiomaterials: 7 works · 4.8% of their workTHEIR WORKMario M. Martínez146works
Life Sciences37%Physical Sciences5%Health Sciences39%

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. Nursing5336.6%
    2. Medicine32.2%
    1. Agricultural and Biological Sciences5034.2%
    2. Biochemistry, Genetics and Molecular Biology42.4%
  3. Everything else2919.8%
    1. Materials Science74.8%
  1. 1Nutrition and Dietetics37% of their works
  2. 2Food Science24% of their works
  3. 3Plant Science10% of their works
  4. 4Biomaterials5% of their works
  5. 5Biotechnology2% of their works
  6. 6Gastroenterology2% of their works

Research topics

Which keywords describe Mario M. Martínez's research?

The keywords of their largest research topics: Dietary Fiber, Health Benefits, Rheological Properties, Glycemic Index, Starch, Biomedical Applications, Hydrocolloids and Molecular Structure.

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
  1. Dietary Fiber1492 topics
  2. Health Benefits1492 topics
  3. Rheological Properties1412 topics
  4. Glycemic Index991 topic
  5. Starch991 topic
  6. Biomedical Applications724 topics
  7. Hydrocolloids682 topics
  8. Molecular Structure542 topics
  9. Fructans501 topic
  10. Inulin501 topic
  11. Gelling Agents421 topic
  12. Thickening Agents421 topic
  13. Nanoemulsions261 topic
  14. Proteins261 topic
  15. Biodegradable Polymers182 topics
  16. Nanocomposites182 topics
  17. Hemicelluloses121 topic
  18. Pectin121 topic
  19. Phytase121 topic
  20. Phytic Acid121 topic
  21. Chitin91 topic
  22. Chitosan91 topic
  23. Polyhydroxyalkanoates91 topic
  24. Polylactic Acid91 topic

Where does Mario M. Martínez work?

Mario M. Martínez's main affiliation in the publication record is Aarhus University, Denmark.

How many publications and citations does Mario M. Martínez have?

OpenAlex counts 146 works and 5,316 citations for Mario M. Martínez, an h-index of 44, ranking #77,374 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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