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
Biology and Biochemistry D-index 60 Citations 10,018 199 World Ranking 5562 National Ranking 74

Overview

What is he best known for?

The fields of study he is best known for:

  • Botany
  • Enzyme
  • Food science

Francisco Artés mainly investigates Food science, Botany, Modified atmosphere, Horticulture and Shelf life. His Food science study combines topics from a wide range of disciplines, such as Chlorine and Microbiology. In general Botany, his work in Legume is often linked to Composition linking many areas of study.

His Modified atmosphere research includes themes of Food preservation, Browning and Oxygen. His study in Titratable acid and Postharvest is done as part of Horticulture. His Shelf life research incorporates elements of Mesophile, Controlled atmosphere and Respiration rate.

His most cited work include:

  • Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities (271 citations)
  • Organic acids and sugars composition of harvested pomegranate fruits (200 citations)
  • Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C (188 citations)

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

Francisco Artés mainly focuses on Horticulture, Food science, Shelf life, Botany and Modified atmosphere. He interconnects Antioxidant capacity, Melon, Bacterial growth and Chlorine in the investigation of issues within Food science. As part of one scientific family, Francisco Artés deals mainly with the area of Shelf life, narrowing it down to issues related to the Anthocyanin, and often Pigment.

In general Botany study, his work on Cultivar, Chilling injury and Brassica oleracea often relates to the realm of Ethylene, thereby connecting several areas of interest. His research in Modified atmosphere focuses on subjects like Respiration rate, which are connected to Flavor. His research integrates issues of Aroma and Polyphenol oxidase in his study of Browning.

He most often published in these fields:

  • Horticulture (46.34%)
  • Food science (42.28%)
  • Shelf life (34.15%)

What were the highlights of his more recent work (between 2014-2021)?

  • Food science (42.28%)
  • Horticulture (46.34%)
  • Shelf life (34.15%)

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

Francisco Artés spends much of his time researching Food science, Horticulture, Shelf life, Quality and Modified atmosphere. His research in Food science intersects with topics in Antioxidant capacity and Antioxidant. His work on Postharvest, Controlled atmosphere, Anthocyanin and Cultivar as part of general Horticulture study is frequently linked to Deficit irrigation, therefore connecting diverse disciplines of science.

Francisco Artés has included themes like Lycopene, Bacterial growth, Microorganism, Green Vegetable and Pepper in his Shelf life study. His Quality study incorporates themes from Waste management, Sanitation, Environmental engineering, Process engineering and Pulp and paper industry. His Modified atmosphere research incorporates themes from Respiration rate and Sucrose.

Between 2014 and 2021, his most popular works were:

  • Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli. (33 citations)
  • Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli (28 citations)
  • Effects of UV-B and UV-C combination on phenolic compounds biosynthesis in fresh-cut carrots (27 citations)

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

  • Food science
  • Enzyme
  • Botany

Francisco Artés mainly investigates Food science, Shelf life, Antioxidant capacity, Vitamin C and Deficit irrigation. His Food science research incorporates themes from Cinnamic acid, Biochemistry and Glucobrassicin. His studies deal with areas such as Food preservation, Titratable acid, Citric acid and Spinach as well as Glucobrassicin.

His Shelf life study incorporates themes from Biotechnology, Pepper and Bacterial growth. His Vitamin C research integrates issues from Vitamin B12 and Botany, Algae. His work is connected to Aril, Anthocyanin and Postharvest, as a part of Horticulture.

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

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Francisco Artés;Perla Gómez;Encarna Aguayo;Víctor Escalona.
Postharvest Biology and Technology (2009)

414 Citations

Organic acids and sugars composition of harvested pomegranate fruits

Pablo Melgarejo;Domingo Manuel Salazar;F. Artés.
European Food Research and Technology (2000)

375 Citations

Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C

Violeta López-Rubira;Andrés Conesa;Ana Allende;Francisco Artés.
Postharvest Biology and Technology (2005)

275 Citations

UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

A. Allende;F. Artés.
Food Research International (2003)

274 Citations

Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

Ana Allende;James L. McEvoy;Yaguang Luo;Francisco Artes.
Food Microbiology (2006)

272 Citations

Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes

E. Aguayo;V.H. Escalona;F. Artés.
Postharvest Biology and Technology (2006)

241 Citations

Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature

C. García‐Viguera;P. Zafrilla;F. Romero;P. Abellán.
Journal of Food Science (1999)

239 Citations

Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions

Ana Allende;Yaguang Luo;James L McEvoy;Francisco Artés.
Postharvest Biology and Technology (2004)

214 Citations

Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

A Allende;E Aguayo;F Artés.
International Journal of Food Microbiology (2004)

208 Citations

Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones

F. Hernández;P. Melgarejo;F. A. Tomás-Barberán;F. Artés.
European Food Research and Technology (1999)

202 Citations

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