Brígida Jiménez

647 total citations
11 papers, 563 citations indexed

About

Brígida Jiménez is a scholar working on Organic Chemistry, Biochemistry and Food Science. According to data from OpenAlex, Brígida Jiménez has authored 11 papers receiving a total of 563 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Organic Chemistry, 8 papers in Biochemistry and 5 papers in Food Science. Recurrent topics in Brígida Jiménez's work include Edible Oils Quality and Analysis (11 papers), Essential Oils and Antimicrobial Activity (5 papers) and Antioxidant Activity and Oxidative Stress (5 papers). Brígida Jiménez is often cited by papers focused on Edible Oils Quality and Analysis (11 papers), Essential Oils and Antimicrobial Activity (5 papers) and Antioxidant Activity and Oxidative Stress (5 papers). Brígida Jiménez collaborates with scholars based in Spain, Italy and Germany. Brígida Jiménez's co-authors include Antonio Martínez Ruiz, Miguel A. Albi, F. Gutiérrez, Araceli Sánchez‐Ortíz, Ana Rivas, M.L. Lorenzo, Olga García‐Martínez, Javier Ramos‐Torrecillas, Elvira De Luna‐Bertos and Concepción Ruíz and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Molecules.

In The Last Decade

Brígida Jiménez

11 papers receiving 534 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Brígida Jiménez Spain 10 451 253 208 111 109 11 563
Sonia Ben Temime Tunisia 9 395 0.9× 262 1.0× 145 0.7× 109 1.0× 114 1.0× 10 505
Dhouha Krichène Tunisia 11 504 1.1× 305 1.2× 224 1.1× 93 0.8× 146 1.3× 14 577
Hédia Manai‐Djebali Tunisia 11 447 1.0× 317 1.3× 206 1.0× 71 0.6× 127 1.2× 22 527
Wissem Zarrouk Tunisia 11 289 0.6× 170 0.7× 127 0.6× 69 0.6× 98 0.9× 11 395
Arnaldo Serraiocco Italy 12 431 1.0× 301 1.2× 162 0.8× 100 0.9× 134 1.2× 15 542
Milad El Riachy Lebanon 11 303 0.7× 145 0.6× 127 0.6× 99 0.9× 105 1.0× 26 403
Douja Daoud Ben Miled Tunisia 5 314 0.7× 195 0.8× 137 0.7× 151 1.4× 117 1.1× 8 458
A. Koutsaftakis Greece 9 354 0.8× 197 0.8× 96 0.5× 86 0.8× 135 1.2× 14 413
Hristofor Miho Spain 8 305 0.7× 179 0.7× 152 0.7× 98 0.9× 91 0.8× 13 380
Debora Tura Italy 10 404 0.9× 265 1.0× 208 1.0× 122 1.1× 234 2.1× 19 621

Countries citing papers authored by Brígida Jiménez

Since Specialization
Citations

This map shows the geographic impact of Brígida Jiménez's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Brígida Jiménez with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Brígida Jiménez more than expected).

Fields of papers citing papers by Brígida Jiménez

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Brígida Jiménez. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Brígida Jiménez. The network helps show where Brígida Jiménez may publish in the future.

Co-authorship network of co-authors of Brígida Jiménez

This figure shows the co-authorship network connecting the top 25 collaborators of Brígida Jiménez. A scholar is included among the top collaborators of Brígida Jiménez based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Brígida Jiménez. Brígida Jiménez is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

11 of 11 papers shown
1.
Jurado-Campos, Natividad, Marta Pastor‐Belda, Natalia Arroyo‐Manzanares, et al.. (2021). Exploration of the potential of different analytical techniques to authenticate organic vs. conventional olives and olive oils from two varieties using untargeted fingerprinting approaches. Food Control. 124. 107828–107828. 17 indexed citations
2.
López‐Yerena, Anallely, Julián Lozano‐Castellón, Anna Tresserra‐Rimbau, et al.. (2019). Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules. 24(10). 1986–1986. 47 indexed citations
3.
Jiménez, Brígida, Ana Rivas, M.L. Lorenzo, & Araceli Sánchez‐Ortíz. (2017). Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening. Flavour and Fragrance Journal. 32(4). 294–304. 10 indexed citations
4.
García‐Martínez, Olga, Elvira De Luna‐Bertos, Javier Ramos‐Torrecillas, et al.. (2016). Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation. PLoS ONE. 11(3). e0150045–e0150045. 63 indexed citations
5.
Jiménez, Brígida, Araceli Sánchez‐Ortíz, M.L. Lorenzo, & Ana Rivas. (2015). Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages. Journal of the American Oil Chemists Society. 92(10). 1491–1501. 10 indexed citations
6.
Jiménez, Brígida, Raquel M. Callejón, Araceli Sánchez‐Ortíz, et al.. (2014). Agronomic parameters, quality indices, and sensory attributes of virgin olive oils from Hojiblanca and Picudo varieties from three successive crop years. European Journal of Lipid Science and Technology. 116(12). 1647–1653. 5 indexed citations
7.
Jiménez, Brígida, Araceli Sánchez‐Ortíz, M.L. Lorenzo, & Ana Rivas. (2014). Effect of organic cultivation of Picual and Hojiblanca olive varieties on the quality of virgin olive oil at four ripening stages. European Journal of Lipid Science and Technology. 116(12). 1634–1646. 15 indexed citations
8.
Jiménez, Brígida, Araceli Sánchez‐Ortíz, & Ana Rivas. (2014). Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils. International Journal of Food Science & Technology. 49(11). 2521–2527. 29 indexed citations
9.
Rivas, Ana, et al.. (2013). Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils. European Journal of Lipid Science and Technology. 115(6). 621–630. 30 indexed citations
10.
Jiménez, Brígida, Araceli Sánchez‐Ortíz, M.L. Lorenzo, & Ana Rivas. (2013). Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils. Food Research International. 54(2). 1860–1867. 69 indexed citations
11.
Gutiérrez, F., Brígida Jiménez, Antonio Martínez Ruiz, & Miguel A. Albi. (1998). Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved. Journal of Agricultural and Food Chemistry. 47(1). 121–127. 268 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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