The work has been published in the journal Food and Bioprocess Technology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2014, it was in position 20/122, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-27:

• Google Scholar: 42
• WoS: 17
• Scopus: 24

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

• The work has been submitted to a journal whose editorial policy allows open Open Access publication.
• Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/37173/

As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

• Views: 573
• Downloads: 689

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (CORREA HERNANDO, EVA CRISTINA) and Last Author (RUIZ ALTISENT, MARGARITA).

the author responsible for correspondence tasks has been CORREA HERNANDO, EVA CRISTINA.