D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 78 Citations 17,044 332 World Ranking 1636 National Ranking 36
Biology and Biochemistry D-index 82 Citations 19,572 360 World Ranking 1605 National Ranking 12

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Food science

His scientific interests lie mostly in Food science, Biochemistry, Enzyme, Chromatography and Proteolysis. Aminopeptidase, Lipolysis, Cathepsin, Flavor and Peptide are the primary areas of interest in his Biochemistry study. His Peptide research is multidisciplinary, incorporating perspectives in In vitro and Antioxidant.

In general Enzyme study, his work on Proteases and Enzyme assay often relates to the realm of Ascorbic acid and Water activity, thereby connecting several areas of interest. His Chromatography study combines topics in areas such as Amino acid, Reagent and Substrate. His Proteolysis research is multidisciplinary, incorporating elements of Proteomics, Exopeptidase, Protease and Bacteria.

His most cited work include:

  • The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham (312 citations)
  • Proteolysis and lipolysis in flavour development of dry-cured meat products. (271 citations)
  • Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times (208 citations)

What are the main themes of his work throughout his whole career to date?

His main research concerns Food science, Biochemistry, Enzyme, Chromatography and Proteolysis. His Food science study frequently links to related topics such as Sodium. His Biochemistry study is mostly concerned with Peptide, Aminopeptidase, Amino acid, Cathepsin and Exopeptidase.

His Enzyme research incorporates themes from Antioxidant and Hydrolysate. His research integrates issues of Size-exclusion chromatography, Hydrolysis and Molecular mass in his study of Chromatography. His Proteolysis study frequently links to adjacent areas such as Lipolysis.

He most often published in these fields:

  • Food science (34.92%)
  • Biochemistry (34.52%)
  • Enzyme (20.83%)

What were the highlights of his more recent work (between 2016-2021)?

  • Food science (34.92%)
  • Biochemistry (34.52%)
  • Antioxidant (6.55%)

In recent papers he was focusing on the following fields of study:

Fidel Toldrá mainly focuses on Food science, Biochemistry, Antioxidant, Enzyme and Peptide. Fidel Toldrá combines subjects such as Nitrite, Gelatin and Fatty acid with his study of Food science. His research in Antioxidant intersects with topics in Food quality and Ingredient.

His Enzyme research includes themes of Fermentation, Bioavailability, In vivo and Orange. His work carried out in the field of Peptide brings together such families of science as Amino acid, DPPH, Chromatography, Mass spectrometry and Bacillus subtilis. In Chromatography, he works on issues like Hydrolysis, which are connected to Biological activity.

Between 2016 and 2021, his most popular works were:

  • Bioactive peptides as natural antioxidants in food products – A review (127 citations)
  • Generation of bioactive peptides during food processing (90 citations)
  • New Approaches for the Development of Functional Meat Products (48 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Food science

Fidel Toldrá focuses on Food science, Antioxidant, Biochemistry, Enzyme and Peptide. His work deals with themes such as Sodium, Nitrite, Nitrate and Bioavailability, which intersect with Food science. His Antioxidant study combines topics from a wide range of disciplines, such as Food quality and Ingredient.

Fidel Toldrá interconnects Chromatography and Loin in the investigation of issues within Biochemistry. His Enzyme research is multidisciplinary, relying on both Fermentation, Tenderness and Ageing. His Peptide research incorporates elements of Amino acid and Bacillus subtilis.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Proteolysis and lipolysis in flavour development of dry-cured meat products.

Fidel Toldra.
Meat Science (1998)

564 Citations

The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham

Fidel Toldrá;Mónica Flores.
Critical Reviews in Food Science and Nutrition (1998)

455 Citations

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Mónica Flores;Casey C. Grimm;Fidel Toldrá;Arthur M. Spanier.
Journal of Agricultural and Food Chemistry (1997)

345 Citations

Dry-cured ham flavour: enzymatic generation and process influence

Fidel Toldrá;Mónica Flores;Yolanda Sanz.
Food Chemistry (1997)

297 Citations

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures.

Annalisa Casaburi;Annalisa Casaburi;M-Conception Aristoy;Silvana Cavella;Rossella Di Monaco.
Meat Science (2007)

293 Citations

Dry-Cured Meat Products

Fidel Toldra..
(2004)

286 Citations

Deproteinization techniques for HPLC amino acids analysis in fresh pork muscle and dry-cured ham

Maria Concepcion Aristoy;Fidel Toldra.
Journal of Agricultural and Food Chemistry (1991)

265 Citations

The role of muscle enzymes in dry-cured meat products with different drying conditions

Fidel Toldrá.
Trends in Food Science and Technology (2006)

248 Citations

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

Fidel Toldrá;M-Concepción Aristoy;Mónica Flores.
Food Research International (2000)

245 Citations

Cathepsin B, D, H and L activities in the processing of dry‐cured ham

Fidel Toldrá;Elías Rico;José Flores.
Journal of the Science of Food and Agriculture (1993)

242 Citations

Editorial Boards

Journal of Food Engineering
(Impact Factor: 6.203)

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