A. Olano
Impact in
- Food Science top 2%
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Nutrition and Dietetics top 5%
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
Papers in
- Food Science 20
- Probiotics and Fermented Foods 11
- Proteins in Food Systems 6
- Microencapsulation and Drying Processes 5
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- Protein Hydrolysis and Bioactive Peptides 5
- Co-authors
- Rosina López‐Fandiño (5 shared papers)Mar Villamiel (7 shared papers)Nieves Corzo (9 shared papers)Antonia Montilla (4 shared papers)F. Javier Moreno (4 shared papers)Andreas Sebastian Loureiro Mendez (1 shared paper)Enriqueta Casal (2 shared papers)M. Arias (1 shared paper)
In The Last Decade
A. Olano
24 papers receiving 575 citations
Peers
Comparison fields: 5 of 80
- Food Science 359
- Nutrition and Dietetics 199
- Clinical Biochemistry 86
- Biotechnology 99
- Animal Science and Zoology 68
Countries citing papers authored by A. Olano
This map shows the geographic impact of A. Olano's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by A. Olano with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Olano more than expected).
Fields of papers citing papers by A. Olano
This network shows the impact of papers produced by A. Olano. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by A. Olano. The network helps show where A. Olano may publish in the future.
Co-authors
The 25 scholars most cited alongside A. Olano, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 24 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2004 | 135 | |
| 2 | 2006 | 49 | |
| 3 | Influence of pH on the effects of high pressure on milk proteins. | 2000 | 40 |
| 4 | 2006 | 34 | |
| 5 | Lactulose. A review of some chemical properties and applications in infant nutrition and medicine. | 1979 | 32 |
| 6 | 2004 | 30 | |
| 7 | 1997 | 28 | |
| 8 | 2008 | 27 | |
| 9 | 2000 | 27 | |
| 10 | 2017 | 26 | |
| 11 | 1996 | 24 | |
| 12 | 2001 | 21 | |
| 13 | 2005 | 20 | |
| 14 | 1995 | 17 | |
| 15 | 1999 | 16 | |
| 16 | 2005 | 15 | |
| 17 | 1995 | 13 | |
| 18 | Formation of lactulose and furosine during heat treatment of milk at temperatures of 100-120 degrees C | 1997 | 11 |
| 19 | 2004 | 9 | |
| 20 | Comparative study of the proteolytic activity of a Bacillus subtilis neutral protease preparation during early stages of ripening of cheeses made from cow and ewe milk. | 1990 | 6 |
About A. Olano
A. Olano is a scholar working on Food Science, Molecular Biology, Nutrition and Dietetics, Biotechnology and Endocrinology, Diabetes and Metabolism, having authored 24 papers that have together received 596 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (11 papers), Proteins in Food Systems (6 papers), Diet, Metabolism, and Disease (5 papers), Protein Hydrolysis and Bioactive Peptides (5 papers), Microencapsulation and Drying Processes (5 papers), Advanced Glycation End Products research (4 papers), Microbial Inactivation Methods (4 papers) and Meat and Animal Product Quality (4 papers). The work is most often cited by research in Food Science (359 citations), Nutrition and Dietetics (199 citations), Clinical Biochemistry (86 citations), Biotechnology (99 citations) and Animal Science and Zoology (68 citations). A. Olano has collaborated with scholars based in Spain and Colombia. Frequent co-authors include Rosina López‐Fandiño, Mar Villamiel, Nieves Corzo, Antonia Montilla, F. Javier Moreno, Andreas Sebastian Loureiro Mendez, Enriqueta Casal, M. Arias, M. Dolores del Castillo and Marta M. Calvo. Their work appears in journals such as Food Chemistry, Chromatographia, European Food Research and Technology, Journal of Dairy Science and Journal of Food Composition and Analysis.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.