Muestra la distribución de la producción WoS, Scopus y SciELO del autor.
Publicaciones WoS (Ediciones: ISSHP, ISTP, AHCI, SSCI, SCI), Scopus, SciELO Chile.
| Firmas del autor | |
| Nombre | SALAZAR, VANESSA |
| Género | Mujer |
| Área Principal WOS | Biology; |
| Afiliación Principal | Universidad Del Bío Bío |
Publicaciones en Chile
Citas Totales
Afiliaciones Chilenas
| Autor | Género | # Pub |
|---|---|---|
| FRIZ, MIGUEL | Hombre | 1 |
| MOJICA, LUIS | Hombre | 1 |
| GIANELLI, MARIA PIA | Mujer | 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 | Salazar, Vanessa | Universidad del Bio-Bio | 1.0 | 36.0 | 11.0 | 1.2 | 2.0 | 0.8 | 100.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 100.0 |
| Título | Año | Citas | Tipo | Revista | Indexada |
|---|---|---|---|---|---|
| Volatile Compounds Present In Traditional Meat Products (Charqui And Longaniza Sausage) In Chile | 2012 | 25 | artículo de investigación | Brazilian Archives Of Biology And Technology | WoS Scopus |
| Palabra Clave | #Pub |
|---|---|
| aroma compounds | 1 |
| charqui | 1 |
| cured loin | 1 |
| dry-fermented sausages | 1 |
| fatty-acids | 1 |
| fresh | 1 |
| ham | 1 |
| odor | 1 |
| origanum-vulgare l | 1 |
| phase microextraction spme | 1 |
| pork | 1 |
| sausage | 1 |
| spme | 1 |
| volatile compounds | 1 |