The work has been published in the journal Food Chemistry: X 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, 2026, it was in position 11/182, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-03-12:

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

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: http://hdl.handle.net/10532/8141

This work has been carried out with international collaboration, specifically with researchers from: Italy.