Luís Rejano

1.3k total citations
30 papers, 971 citations indexed

About

Luís Rejano is a scholar working on Organic Chemistry, Plant Science and Food Science. According to data from OpenAlex, Luís Rejano has authored 30 papers receiving a total of 971 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Organic Chemistry, 17 papers in Plant Science and 15 papers in Food Science. Recurrent topics in Luís Rejano's work include Edible Oils Quality and Analysis (17 papers), Garlic and Onion Studies (8 papers) and Fermentation and Sensory Analysis (5 papers). Luís Rejano is often cited by papers focused on Edible Oils Quality and Analysis (17 papers), Garlic and Onion Studies (8 papers) and Fermentation and Sensory Analysis (5 papers). Luís Rejano collaborates with scholars based in Spain and United Kingdom. Luís Rejano's co-authors include Antonio Higinio Sánchez, Alfredo Montaño, Antonio de Castro, Francisco J. Martínez-Casado, António Garrido, Manuel Brenes, Pedro Garcı́a, José Luis Ruiz-Barba, Rufino Jiménez-Dı́az and F. Javier Casado and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Luís Rejano

29 papers receiving 923 citations

Peers

Luís Rejano
Vincenzo Marsilio Italy
Francisco Rodríguez‐Gómez Spain
Andrés Alvarruiz Spain
Stefanie Bail Austria
Satu Vuorela Finland
Ennio La Notte Italy
Valentina Canuti Italy
Francisca Holgado Spain
S. A. Vekiari Greece
Jarosław Czubiński Poland
Vincenzo Marsilio Italy
Luís Rejano
Citations per year, relative to Luís Rejano Luís Rejano (= 1×) peers Vincenzo Marsilio

Countries citing papers authored by Luís Rejano

Since Specialization
Citations

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

Fields of papers citing papers by Luís Rejano

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luís Rejano

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

All Works

20 of 20 papers shown
1.
Sánchez, Antonio Higinio, Concepción Romero, Antonio de Castro, Luís Rejano, & Manuel Brenes. (2015). Assays to control the development of the green staining alteration in Spanish‐style green olives of the Gordal variety. Journal of the Science of Food and Agriculture. 96(12). 4032–4036. 1 indexed citations
2.
Morales‐Sillero, Ana, et al.. (2008). Effect of Fertigation on the ‘Manzanilla de Sevilla’ Table Olive Quality Before and After “Spanish-style” Green Processing. HortScience. 43(1). 153–158. 13 indexed citations
3.
Rejano, Luís, et al.. (2005). Kinetics of heat penetration and textural changes in garlic during blanching. Journal of Food Engineering. 78(2). 465–471. 6 indexed citations
4.
Montaño, Alfredo, Francisco J. Martínez-Casado, Antonio de Castro, Antonio Higinio Sánchez, & Luís Rejano. (2004). Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives. European Food Research and Technology. 220(3-4). 255–260. 18 indexed citations
5.
Montaño, Alfredo, et al.. (2004). Vitamin Content and Amino Acid Composition of Pickled Garlic Processed with and without Fermentation. Journal of Agricultural and Food Chemistry. 52(24). 7324–7330. 57 indexed citations
6.
Rejano, Luís, et al.. (2004). Nutritional composition of commercial pickled garlic. European Food Research and Technology. 219(4). 27 indexed citations
7.
Georget, Dominique M.R., A. C. Smith, Keith W. Waldron, & Luís Rejano. (2003). Effect of ‘Californian’ process on the texture of Hojiblanca olive (Olea europaea L) harvested at different ripening stages. Journal of the Science of Food and Agriculture. 83(6). 574–579. 14 indexed citations
8.
Ruiz-Barba, José Luis, et al.. (2003). Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiology. 20(4). 421–430. 95 indexed citations
9.
Castro, Antonio de, Alfredo Montaño, Francisco J. Martínez-Casado, Antonio Higinio Sánchez, & Luís Rejano. (2002). Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiology. 19(6). 637–644. 106 indexed citations
10.
Rejano, Luís, et al.. (2001). Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. International Journal of Food Microbiology. 67(1-2). 115–122. 72 indexed citations
11.
Sánchez, Antonio Higinio, Antonio de Castro, Luís Rejano, & Alfredo Montaño. (2000). Comparative Study on Chemical Changes in Olive Juice and Brine during Green Olive Fermentation. Journal of Agricultural and Food Chemistry. 48(12). 5975–5980. 77 indexed citations
12.
Rejano, Luís, Antonio Higinio Sánchez, Antonio de Castro, & Alfredo Montaño. (1997). Chemical Characteristics and Storage Stability of Pickled Garlic Prepared Using Different Processes. Journal of Food Science. 62(6). 1120–1123. 43 indexed citations
13.
Montaño, Alfredo, Antonio Higinio Sánchez, Luís Rejano, & Antonio de Castro. (1997). Processing and storage of lye-treated carrots fermented by a mixed starter culture. International Journal of Food Microbiology. 35(1). 83–90. 13 indexed citations
14.
Sánchez, Antonio Higinio, Alfredo Montaño, & Luís Rejano. (1997). Effect of Preservation Treatment, Light, and Storage Time on Quality Parameters of Spanish-Style Green Olives. Journal of Agricultural and Food Chemistry. 45(10). 3881–3886. 22 indexed citations
15.
Montaño, Alfredo, Antonio de Castro, Luís Rejano, & Manuel Brenes. (1996). 4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the “Zapatera” Spoilage of Spanish-Style Green Table Olives. Journal of Food Protection. 59(6). 657–662. 11 indexed citations
16.
Montaño, Alfredo, Antonio Higinio Sánchez, & Luís Rejano. (1995). Determination of benzoic and sorbic acids in packaged vegetable products. Comparative evaluation of methods. The Analyst. 120(10). 2483–2487. 21 indexed citations
17.
Brenes, Manuel, Luís Rejano, Pedro Garcı́a, Antonio Higinio Sánchez, & António Garrido. (1995). Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing. Journal of Agricultural and Food Chemistry. 43(10). 2702–2706. 115 indexed citations
18.
Montaño, Alfredo, Antonio de Castro, & Luís Rejano. (1992). Biochemical changes during vegetable products fermentation. Grasas y Aceites. 43(6). 352–360. 6 indexed citations
19.
Sánchez, Antonio Higinio, Luís Rejano, & Alfredo Montaño. (1991). Kinetics of the destruction by heat of colour and texture of pickled green olives. Journal of the Science of Food and Agriculture. 54(3). 379–385. 21 indexed citations
20.
Montaño, Alfredo, Antonio Higinio Sánchez, & Luís Rejano. (1990). Rapid quantitative analysis of headspace components of green olive brine. Journal of Chromatography A. 521(1). 153–157. 32 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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