M. Benito

404 total citations
16 papers, 303 citations indexed

About

M. Benito is a scholar working on Organic Chemistry, Food Science and Biochemistry. According to data from OpenAlex, M. Benito has authored 16 papers receiving a total of 303 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Organic Chemistry, 9 papers in Food Science and 4 papers in Biochemistry. Recurrent topics in M. Benito's work include Edible Oils Quality and Analysis (12 papers), Essential Oils and Antimicrobial Activity (4 papers) and Horticultural and Viticultural Research (3 papers). M. Benito is often cited by papers focused on Edible Oils Quality and Analysis (12 papers), Essential Oils and Antimicrobial Activity (4 papers) and Horticultural and Viticultural Research (3 papers). M. Benito collaborates with scholars based in Spain. M. Benito's co-authors include Ana Cristina Sánchez‐Gimeno, Rosa Oria, Ignacio Ãlvarez, Javier Raso, G. Saldaña, Antonio Vercet, A.I. Negueruela, J. M. Lasa, M. Pilar Gracia and L. Varona and has published in prestigious journals such as Food Chemistry, Journal of the Science of Food and Agriculture and Journal of the American Oil Chemists Society.

In The Last Decade

M. Benito

16 papers receiving 287 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
M. Benito Spain	9	185	113	73	73	65	16	303
Richard F. Stier United States	8	164 0.9×	146 1.3×	48 0.7×	27 0.4×	54 0.8×	20	276
Carla Santos Portugal	10	182 1.0×	159 1.4×	79 1.1×	69 0.9×	73 1.1×	12	343
Kok Ming Goh Malaysia	13	139 0.8×	182 1.6×	70 1.0×	64 0.9×	79 1.2×	19	418
Liliana Ceci Argentina	9	135 0.7×	145 1.3×	150 2.1×	48 0.7×	82 1.3×	23	349
Shoma Devi China	7	112 0.6×	219 1.9×	117 1.6×	44 0.6×	43 0.7×	11	387
J. Sánchez Spain	9	314 1.7×	169 1.5×	59 0.8×	76 1.0×	152 2.3×	13	388
Rim Hachicha Hbaieb Tunisia	8	306 1.7×	168 1.5×	65 0.9×	125 1.7×	137 2.1×	10	356
Rania I.M. Almoselhy Egypt	9	70 0.4×	96 0.8×	43 0.6×	56 0.8×	39 0.6×	35	254
Faten Kotti Tunisia	9	317 1.7×	184 1.6×	63 0.9×	121 1.7×	140 2.2×	12	358
A. Garrido Fernández Spain	12	252 1.4×	340 3.0×	139 1.9×	93 1.3×	60 0.9×	24	471

Countries citing papers authored by M. Benito

Since Specialization

Citations

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

Fields of papers citing papers by M. Benito

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Benito

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

All Works

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16 of 16 papers shown

Benito, M., et al.. (2015). Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying. Journal of Food Processing and Preservation. 40(3). 353–361. 15 indexed citations

Benito, M., et al.. (2015). The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain. Zaguan (University of Zaragoza Repository). 5 indexed citations

Benito, M., et al.. (2014). Quality Characterization of the Olive Oil from Var. Tosca 07^® Grown in a Commercial High Density Orchard. Journal of the American Oil Chemists Society. 91(4). 613–622. 7 indexed citations

Gracia, M. Pilar, Ana Cristina Sánchez‐Gimeno, M. Benito, Rosa Oria, & J. M. Lasa. (2012). Short communication. Harvest time in hedgerow ‘Arbequina’ olive orchards in areas with early frosts. Spanish Journal of Agricultural Research. 10(1). 179–182. 9 indexed citations

Benito, M., et al.. (2012). Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil. Food and Bioprocess Technology. 6(6). 1367–1373. 108 indexed citations

Benito, M., J. M. Lasa, M. Pilar Gracia, et al.. (2012). Olive oil quality and ripening in super‐high‐density Arbequina orchard. Journal of the Science of Food and Agriculture. 93(9). 2207–2220. 37 indexed citations

Benito, M., et al.. (2011). Evolution of phenols and pigments in extra virgin olive oil from irrigated super‐intensive orchard. European Journal of Lipid Science and Technology. 114(5). 558–567. 8 indexed citations

Benito, M., et al.. (2011). INFLUENCE OF LIGHT ON THE STABILITY AND SHELF LIFE OF OLIVE OIL. Acta Horticulturae. 413–418. 1 indexed citations

Benito, M., Rosa Oria, & Ana Cristina Sánchez‐Gimeno. (2010). Characterization of the Olive Oil from Three Potentially Interesting Varieties from Aragon (Spain). Food Science and Technology International. 16(6). 523–530. 21 indexed citations

10.

Benito, M., Rosa Oria, & Ana Cristina Sánchez‐Gimeno. (2009). Effect of the delay in olive processing after harvesting on some physicochemical and nutritional parameters of olive oil from the Racimilla variety. Grasas y Aceites. 60(4). 382–387. 6 indexed citations

11.

Sánchez‐Gimeno, Ana Cristina, M. Benito, Antonio Vercet, & Rosa Oria. (2008). Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes. Grasas y Aceites. 59(1). 57–61. 9 indexed citations

12.

Sánchez‐Gimeno, Ana Cristina, A.I. Negueruela, M. Benito, Antonio Vercet, & Rosa Oria. (2008). Some physical changes in Bajo Aragón extra virgin olive oil during the frying process. Food Chemistry. 110(3). 654–658. 47 indexed citations

13.

Masaguer, Alberto & M. Benito. (2008). Evaluación de la calidad del compost. Dialnet (Universidad de la Rioja). 285–304. 10 indexed citations

14.

Benito, M., et al.. (2001). Chemical Vaporization of Arsenic(III) Chloride for Arsenic Determination by Inductively Coupled Plasma Atomic Emission Spectroscopy. Applied Spectroscopy. 55(9). 1277–1282. 7 indexed citations

15.

Benito, M., et al.. (1998). Volatile species of arsenic(iii) with fluoride for gaseous sample introduction into the inductively coupled plasma. Journal of Analytical Atomic Spectrometry. 13(3). 215–220. 11 indexed citations

16.

Benito, M., et al.. (1992). The lattice of ideals of a nilpotent lie Algebra. Linear and Multilinear Algebra. 33(3-4). 203–215. 2 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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