Erica Renes

796 total citations
21 papers, 566 citations indexed

About

Erica Renes is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Erica Renes has authored 21 papers receiving a total of 566 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 10 papers in Molecular Biology and 9 papers in Animal Science and Zoology. Recurrent topics in Erica Renes's work include Probiotics and Fermented Foods (17 papers), Protein Hydrolysis and Bioactive Peptides (8 papers) and Meat and Animal Product Quality (8 papers). Erica Renes is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Protein Hydrolysis and Bioactive Peptides (8 papers) and Meat and Animal Product Quality (8 papers). Erica Renes collaborates with scholars based in Spain, Ireland and Italy. Erica Renes's co-authors include J.M. Fresno, M.E. Tornadijo, Catherine Stanton, R. Paul Ross, Daniel M. Linares, Carolina de la Torre, Domingo Fernández, Víctor Ladero, Leticia González and Patricia Combarros‐Fuertes and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Journal of Dairy Science.

In The Last Decade

Erica Renes

21 papers receiving 554 citations

Peers

Erica Renes

ASZ

Ruixia Gu China

Whyara Karoline Almeida da Costa Brazil

Oktay Yerlıkaya Türkiye

Mahmoud Abd El‐Aziz Egypt

Marko Verce Belgium

Alan J. Marsh Ireland

Jianjun Tian China

Raquel Tabasco Spain

Shuiquan Wang China

Il‐Byeong Kang South Korea

Ruixia Gu China

Erica Renes

453 ×1.1

369 ×1.2

231 ×1.4

48 ×0.5

54 ×0.7

ASZ

Citations per year, relative to Erica Renes Erica Renes (= 1×) peers Ruixia Gu

Countries citing papers authored by Erica Renes

Since Specialization

Citations

This map shows the geographic impact of Erica Renes'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 Erica Renes with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Erica Renes more than expected).

Fields of papers citing papers by Erica Renes

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Erica Renes. 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 Erica Renes. The network helps show where Erica Renes may publish in the future.

Co-authorship network of co-authors of Erica Renes

This figure shows the co-authorship network connecting the top 25 collaborators of Erica Renes. A scholar is included among the top collaborators of Erica Renes 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 Erica Renes. Erica Renes is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Alexa, Elena A., José F. Cobo‐Díaz, Erica Renes, et al.. (2024). The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits. Microbiome. 12(1). 12 indexed citations

Combarros‐Fuertes, Patricia, et al.. (2023). Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods. 12(4). 902–902. 19 indexed citations

Fernández, Domingo, et al.. (2023). Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk. SHILAP Revista de lepidopterología. 4(1). 222–234. 3 indexed citations

Flórez, Ana Belén, et al.. (2023). Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production. LWT. 180. 114709–114709. 20 indexed citations

Fernández, Domingo, et al.. (2022). Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk. International Journal of Dairy Technology. 75(3). 630–642. 10 indexed citations

Renes, Erica, et al.. (2022). Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development. LWT. 171. 114121–114121. 14 indexed citations

Renes, Erica, et al.. (2021). Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. International Journal of Food Science & Technology. 57(1). 16–26. 55 indexed citations

Fernández, Domingo, et al.. (2021). Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese. SHILAP Revista de lepidopterología. 2(2). 242–255. 3 indexed citations

Renes, Erica, Domingo Fernández, Víctor Ladero, et al.. (2021). Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese. Journal of Dairy Science. 104(3). 2539–2552. 11 indexed citations

10.

Lolli, Veronica, Erica Renes, Augusta Caligiani, Miguel Ángel de la Fuente, & Pilar Gómez‐Cortés. (2021). Cyclopropane Fatty Acids as Quality Biomarkers of Cheeses from Ewes Fed Hay- and Silage-Based Diets. Journal of Agricultural and Food Chemistry. 69(33). 9654–9660. 2 indexed citations

11.

Paula, Vanessa, Domingo Fernández, Patricia Combarros‐Fuertes, et al.. (2021). Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom. International Journal of Gastronomy and Food Science. 26. 100416–100416. 18 indexed citations

12.

Renes, Erica, et al.. (2020). Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir. Journal of Food Processing and Preservation. 44(10). 1 indexed citations

13.

Renes, Erica, Bernardo Prieto, Mercedes López, et al.. (2020). Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain). Journal of Food Science Education. 19(4). 250–262. 2 indexed citations

14.

Renes, Erica, Pilar Gómez‐Cortés, Miguel Ángel de la Fuente, et al.. (2019). Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat. Journal of Dairy Science. 103(1). 63–71. 9 indexed citations

15.

Renes, Erica, Víctor Ladero, M.E. Tornadijo, & J.M. Fresno. (2018). Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains. Food Microbiology. 78. 1–10. 42 indexed citations

16.

Renes, Erica, et al.. (2018). CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat. Food Research International. 116. 819–826. 16 indexed citations

17.

Linares, Daniel M., Carolina de la Torre, Erica Renes, et al.. (2017). Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Frontiers in Microbiology. 8. 846–846. 235 indexed citations

18.

Renes, Erica, et al.. (2017). Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved. Journal of Functional Foods. 34. 340–346. 28 indexed citations

19.

Renes, Erica, et al.. (2017). Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability. Journal of Functional Foods. 35. 74–80. 19 indexed citations

20.

Renes, Erica, et al.. (2014). Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening. Food Microbiology. 44. 271–277. 40 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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