Muestra la distribución de la producción WoS, Scopus y SciELO del autor.
Publicaciones WoS (Ediciones: ISSHP, ISTP, AHCI, SSCI, SCI), Scopus, SciELO Chile.
Departamento Gestión de Conocimiento, Monitoreo y Prospección
Consultas o comentarios: productividad@anid.cl
Consultas o comentarios: productividad@anid.cl
| Firmas del autor | |
| Nombre | NUNEZ-MANCILLA, YISSLEEN |
| Género | - |
| Área Principal WOS | Food Science & Technology; |
| Afiliación Principal | Universidad De La Serena |
Publicaciones en Chile
Citas Totales
Afiliaciones Chilenas
Periodo registrado: 2008 - 2024
| WOS | #Pub |
|---|---|
| Food Science & Technology | 5 |
| Scopus | #Pub |
|---|---|
| Food Science | 1 |
| SciELO | #Pub |
|---|
| Autor | Género | # Pub |
|---|---|---|
| TABILO-MUNIZAGA, GIPSY | - | 3 |
| GIOVAGNOLI-VICUNA, CLAUDIA | Mujer | 1 |
| AH-HEN, K. S. | - | 2 |
| MIRANDA-LILLO, MARGARITA IVONNE | Mujer | 1 |
| URIBE-URIBE, MARIA ELSA | Mujer | 1 |
| ARIAS-ARAYA, VIVIANA | Mujer | 1 |
| ZURA-BRAVO, LILIANA KAREN | Mujer | 1 |
| VEGA-GALVEZ, ANTONIO | Hombre | 5 |
| BRIONES-LABARCA, VILBETT | - | 1 |
| PEREZ-WON, MARIO | Hombre | 5 |
| LEMUS-MONDACA, ROBERTO | Hombre | 1 |
| Año | Firma | Institución (Incites asoc.) | H Index | Average Percentile | Impact Citation | Impact Relative World | Impact Journal Normalized Citation | Impact Category Normalized Citation | Percentage Cited | Percentage Top 1 | Percentage Top 10 | Percentage Journal Q1 | Percentage Journal Q2 | Percentage Journal Q3 | Percentage Journal Q4 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2019 | Nunez-Mancilla, Yissleen | Universidad de La Serena | 4.0 | 40.0 | 18.6 | 2.1 | 1.1 | 1.4 | 100.0 | 0.0 | 20.0 | 80.0 | 0.0 | 0.0 | 20.0 |
| Palabra Clave | #Pub |
|---|---|
| high hydrostatic pressure | 4 |
| polysaccharides | 3 |
| strawberry | 3 |
| antioxidant capacity | 3 |
| texture | 3 |
| osmotic dehydration | 3 |
| pretreatment | 2 |
| firmness | 2 |
| puree | 2 |
| aloe vera | 2 |
| microstructure | 2 |
| color | 2 |
| ascorbic-acid | 2 |
| vitamin c | 2 |
| antioxidant activity | 2 |
| total dietary fibre | 1 |
| products | 1 |
| quality | 1 |
| quality characteristics | 1 |
| storage | 1 |
| mass-transfer | 1 |
| total phenolic content | 1 |
| total phenolics | 1 |
| transfer kinetics | 1 |
| transition | 1 |
| ultra-high-pressure | 1 |
| unedo l. fruits | 1 |
| vegetables | 1 |
| water-holding capacity | 1 |
| extraction | 1 |
| anthocyanins | 1 |
| apple | 1 |
| carrot | 1 |
| colour | 1 |
| cooking | 1 |
| describe | 1 |
| dietary fiber | 1 |
| drying kinetics | 1 |
| electric-field | 1 |
| phenolics | 1 |
| food | 1 |
| fruit | 1 |
| fruit-quality | 1 |
| green | 1 |
| inhibition | 1 |
| juice | 1 |
| kinetics | 1 |
| mathematical modeling | 1 |
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