X. Serra

2.0k citations

44 papers · 1.8k · h-index 25

Impact in

Animal Science and Zoology top 0.2%
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
Food Science top 2%
- Sensory Analysis and Statistical Methods

Papers in

Animal Science and Zoology 34
- Meat and Animal Product Quality 34
- Animal Nutrition and Physiology 10
Food Science 9
- Sensory Analysis and Statistical Methods 5

Co-authors: P. Gou (22 shared papers)J. Arnau (21 shared papers)Jorge Ruiz-Ramírez (6 shared papers)Luís Guerrero (8 shared papers)María Dolors Guárdia (8 shared papers)R. Morales (4 shared papers)E. Fulladosa (4 shared papers)M. Gispert (5 shared papers)
Journals: Meat Science (23 papers)Journal of Sensory Studies (1 paper)Food Control (1 paper)Journal of Texture Studies (1 paper)Food Chemistry (1 paper)
Partner nations: Spain France Denmark

In The Last Decade

X. Serra

44 papers receiving 1.7k citations

Peers

Countries citing papers authored by X. Serra

Since Specialization

Citations

This map shows the geographic impact of X. Serra'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 X. Serra with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites X. Serra more than expected).

Fields of papers citing papers by X. Serra

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by X. Serra. 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 X. Serra. The network helps show where X. Serra may publish in the future.

Co-authors

The 25 scholars most cited alongside X. Serra, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with X. Serra Line = papers co-authored together X. Serra links everyone, so they are left out of the graph.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Showing the 20 most-cited of 44 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs Livestock Production Science ·X. Serra, Gil F, Miguel Pérez‐Enciso, M.A. Oliver, J.M. Vázquez, M. Gispert, Isabel Dı́az, F.J. Martínez-Moreno, Rafael Latorre, J. L. Noguera	1998	162
2	Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content Meat Science ·E. Fulladosa, X. Serra, P. Gou, J. Arnau	2009	112
3	Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles Meat Science ·Jorge Ruiz-Ramírez, J. Arnau, X. Serra, P. Gou	2005	110
4	Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham Meat Science ·Jorge Ruiz-Ramírez, J. Arnau, X. Serra, P. Gou	2005	106
5	Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Meat Science ·X. Serra, Jorge Ruiz-Ramírez, J. Arnau, P. Gou	2004	103
6	Technologies to shorten the drying period of dry-cured meat products Meat Science ·J. Arnau, X. Serra, Josep Comaposada, P. Gou, Margarita Garriga	2007	95
7	Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems Livestock Production Science ·J. Piedrafita, Raquel Quintanilla, C. Sañudo, José-Luis Olleta, Marı́a-Mar Campo, B. Panea, Gilles Renand, F. Turin, S. Jabet, K. Osoro, (unknown), G. Noval, (unknown), M. Herrera Garcia, Marı́a-Angels Oliver, M. Gispert, X. Serra, Manuel Beato Espejo, S. García-Torres, M. Lopez, M. Izquierdo	2003	94
8	The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds Meat Science ·Marta Gil, X. Serra, M. Gispert, M.A. Oliver, C. Sañudo, B. Panea, J.L. Olleta, M.M. Campo, Mamen Oliván, K. Osoro, M.D. García-Cachán, Rosario Cruz-Sagredo, M. Izquierdo, Manuel Beato Espejo, Marta Martı́n, J. Piedrafita	2001	68
9	Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality Meat Science ·X. Serra, Luís Guerrero, María Dolors Guárdia, Marta Gil, C. Sañudo, B. Panea, M.M. Campo, J.L. Olleta, M.D. García-Cachán, J. Piedrafita, M.A. Oliver	2007	67
10	Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures Food Chemistry ·Andreas Kartakoullis, Josep Comaposada, Álvaro Cruz‐Carrión, X. Serra, (unknown)	2018	60
11	Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits Meat Science ·X. Serra, Marta Gil, M. Gispert, Luís Guerrero, M.A. Oliver, C. Sañudo, M.M. Campo, B. Panea, J.L. Olleta, Raquel Quintanilla, J. Piedrafita	2003	53
12	Instrumental evaluation of defective texture in dry-cured hams Meat Science ·R. Morales, Luís Guerrero, X. Serra, P. Gou	2007	52
13	Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin Meat Science ·Jorge Ruiz-Ramírez, X. Serra, J. Arnau, P. Gou	2004	51
14	High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham Meat Science ·X. Serra, Narcı́s Grèbol, María Dolors Guárdia, Luís Guerrero, P. Gou, P. Masoliver, M. Gassiot, C. Sárraga, J.M. Monfort, J. Arnau	2006	51
15	Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters Meat Science ·A. Costa-Corredor, X. Serra, J. Arnau, P. Gou	2009	49
16	Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages Meat Science ·Héctor Mora-Gallego, X. Serra, María Dolors Guárdia, Rikke Miklos, René Lametsch, J. Arnau	2012	44
17	Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions Meat Science ·R. Morales, X. Serra, Luís Guerrero, P. Gou	2007	44
18	Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR Meat Science ·Rikke Miklos, Héctor Mora-Gallego, Flemming H. Larsen, X. Serra, Ling‐Zhi Cheong, Xuebing Xu, J. Arnau, René Lametsch	2013	42
19	Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls Meat Science ·Mamen Oliván, Antonio Hernández Martínez, K. Osoro, C. Sañudo, B. Panea, J.L. Olleta, M.M. Campo, M.A. Oliver, X. Serra, Marta Gil, J. Piedrafita	2004	42
20	Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat Meat Science ·Héctor Mora-Gallego, María Dolors Guárdia, X. Serra, P. Gou, J. Arnau	2015	41

About X. Serra

X. Serra is a scholar working on Animal Science and Zoology, Food Science, Insect Science, Cell Biology and Molecular Biology, having authored 44 papers that have together received 1.8k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (34 papers), Animal Nutrition and Physiology (10 papers), Muscle metabolism and nutrition (8 papers), Bee Products Chemical Analysis (5 papers), Sensory Analysis and Statistical Methods (5 papers), Insect Utilization and Effects (4 papers), Microbial Inactivation Methods (4 papers) and Porphyrin and Phthalocyanine Chemistry (3 papers). The work is most often cited by research in Animal Science and Zoology (1.4k citations), Food Science (476 citations), Insect Science (277 citations), Biotechnology (188 citations) and Analytical Chemistry (128 citations). X. Serra has collaborated with scholars based in Spain, France and Denmark. Frequent co-authors include P. Gou, J. Arnau, Jorge Ruiz-Ramírez, Luís Guerrero, María Dolors Guárdia, R. Morales, E. Fulladosa, M. Gispert, Josep Comaposada and M.A. Oliver. Their work appears in journals such as Meat Science, Journal of Sensory Studies, Food Control, Journal of Texture Studies and Food Chemistry.

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.

Explore authors with similar magnitude of impact

X. Serra

Impact in

Papers in i

In The Last Decade

X. Serra

Peers

Countries citing papers authored by X. Serra

Fields of papers citing papers by X. Serra

All Works

About X. Serra

Explore authors with similar magnitude of impact

Papers in