M. Jesús Pagán - Concepedia

Author

M. Jesús Pagán

Universitat Politècnica de València ORCID

Also Known As

M Pagan, M. J. PAGAN‐MORENO, M. Jesús Pagan, M. Jesús Pagán, M. Jesús Pagán-Moreno, M. Pagan-Moreno, M.J Pagán, M.J. PAGÁN‐MORENO, M.J. Pagán, M.J. Pagán-Moreno

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Universitat Politècnica de València Instituto de Agroquímica y Tecnología de Alimentos Universidad Nacional del Litoral Consejo Superior de Investigaciones Científicas

About

M. Jesús Pagán is an author at Universitat Politècnica de València specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	401
2	Public Health	3	3	386
3	Engineering	2	2	94
4	Medicine	2	2	317
5	Management	1	1	29

M. Jesús Pagán

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Development of probiotic-enriched dried fruits by vacuum impregnation Noelia Betoret, Luís Puente, M. Jesús Pagán, Journal of Food Engineering BiomanufacturingVacuum ImpregnationBiotechnologyFood MicrobiologyFood Preservation	2002	242
TBA test by an extractive method applied to ‘paté’ M.R. Rosmini, Flavia Perlo, José Ángel Pérez‐Álvarez, Meat Science Tba TestTesting TechniqueConformance TestingLanguage TestingTest Derivation	1996	191
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts E. Blesa, M. Aliño, Raúl Grau, Meat Science Food ChemistryOther SaltsDry-cured HamSoil SalinityPartial Replacement	2007	113
Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers Ana Teresa Noguerol, M. Jesús Pagán, Purificación García‐Segovia, Food Research International Food MarketingGreen MarketingFood QualitySustainable Food SystemSustainable Agriculture	2021	112
Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation Purificación García‐Segovia, M. Jesús Pagán, Irene F Lara, Food Science and Technology International Food ChemistryNutritionBiomanufacturingFood AnalysisMicroalgae Incorporation	2017	108
Influence of sodium replacement on physicochemical properties of dry-cured loin M. Aliño, Raúl Grau, Fidel Toldrá, Meat Science Food ChemistrySodium Replacement	2009	95
Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium M. Aliño, Raúl Grau, Fidel Toldrá, Meat Science Food ChemistryBioanalysisDry-cured LoinsMicrobiologyMedicine	2010	75
Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties Ana Teresa Noguerol, Marta Igual, M. Jesús Pagán Food Hydrocolloids Food ChemistryBiopolymer GelEngineeringMechanical PropertiesPolymer Science	2021	72
Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing Raúl Grau, M. Jesús Pagán, P. Fito Meat Science Simultaneous Brine Thawing–saltingHam ManufacturingPile Salting	2003	32
CHEMICAL AND COLOR CHARACTERISTICS OF SPANISH DRY‐CURED HAM AT THE END OF THE AGING PROCESS José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, Juana Fernández‐López, Journal of Muscle Foods Muscle FunctionFood PreservationFood ChemistryBody CompositionKinesiology	1999	32

Page 1