Manuel Brenes

6.3k total citations
159 papers, 5.0k citations indexed

About

Manuel Brenes is a scholar working on Organic Chemistry, Food Science and Biochemistry. According to data from OpenAlex, Manuel Brenes has authored 159 papers receiving a total of 5.0k indexed citations (citations by other indexed papers that have themselves been cited), including 133 papers in Organic Chemistry, 108 papers in Food Science and 44 papers in Biochemistry. Recurrent topics in Manuel Brenes's work include Edible Oils Quality and Analysis (133 papers), Essential Oils and Antimicrobial Activity (66 papers) and Phytochemicals and Antioxidant Activities (39 papers). Manuel Brenes is often cited by papers focused on Edible Oils Quality and Analysis (133 papers), Essential Oils and Antimicrobial Activity (66 papers) and Phytochemicals and Antioxidant Activities (39 papers). Manuel Brenes collaborates with scholars based in Spain, France and Algeria. Manuel Brenes's co-authors include Concepción Romero, Pedro Garcı́a, António Garrido, Aránzazu García, Eduardo Medina, Antonio de Castro, José Julián Ríos, Eva Ramírez, Ma Victoria Ruiz Méndez and Antonio Higinio Sánchez and has published in prestigious journals such as SHILAP Revista de lepidopterología, The Science of The Total Environment and Journal of Agricultural and Food Chemistry.

In The Last Decade

Manuel Brenes

158 papers receiving 4.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Manuel Brenes Spain 39 3.5k 2.7k 1.9k 970 702 159 5.0k
Pedro Garcı́a Spain 34 2.7k 0.8× 2.4k 0.9× 1.3k 0.7× 950 1.0× 562 0.8× 145 4.0k
Concepción Romero Spain 34 2.3k 0.7× 2.1k 0.8× 1.4k 0.7× 915 0.9× 569 0.8× 135 3.8k
Giuseppe Fregapane Spain 41 3.1k 0.9× 1.8k 0.7× 1.5k 0.8× 792 0.8× 576 0.8× 77 4.3k
Roberto Selvaggini Italy 40 4.0k 1.1× 2.5k 0.9× 2.0k 1.0× 972 1.0× 520 0.7× 99 5.3k
Dimitrios Boskou Greece 30 1.9k 0.5× 1.4k 0.5× 1.6k 0.8× 768 0.8× 590 0.8× 44 3.7k
Ana María Gómez‐Caravaca Spain 44 1.7k 0.5× 2.9k 1.0× 2.4k 1.3× 1.4k 1.5× 973 1.4× 140 6.3k
María Desamparados Salvador Spain 39 3.0k 0.9× 1.9k 0.7× 1.5k 0.8× 809 0.8× 292 0.4× 77 4.0k
Reza Farhoosh Iran 41 1.6k 0.5× 2.0k 0.7× 1.4k 0.7× 1.1k 1.1× 537 0.8× 117 4.5k
Jesús Lozano‐Sánchez Spain 36 1.0k 0.3× 1.6k 0.6× 1.7k 0.9× 1.0k 1.0× 763 1.1× 122 4.0k
Lorenzo Cerretani Italy 44 3.8k 1.1× 2.4k 0.9× 1.9k 1.0× 800 0.8× 732 1.0× 138 6.1k

Countries citing papers authored by Manuel Brenes

Since Specialization
Citations

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

Fields of papers citing papers by Manuel Brenes

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Manuel Brenes

This figure shows the co-authorship network connecting the top 25 collaborators of Manuel Brenes. A scholar is included among the top collaborators of Manuel Brenes 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 Manuel Brenes. Manuel Brenes 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.
Garcı́a, Pedro, et al.. (2024). Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives. Foods. 13(19). 3180–3180. 2 indexed citations
2.
Ramírez, Eva, Manuel Brenes, Concepción Romero, & Eduardo Medina. (2023). Olive Leaf Processing for Infusion Purposes. Foods. 12(3). 591–591. 10 indexed citations
3.
Ramírez, Eva, et al.. (2023). New and Rapid Analytical Method Using HPLC-MS Detection for Acrylamide Determination in Black Ripe Olives. Foods. 12(21). 4037–4037. 8 indexed citations
4.
Romeo, Rosa, Alessandra De Bruno, Amalia Piscopo, Manuel Brenes, & Marco Poiana. (2021). Effects of Phenolic Enrichment on Antioxidant Activity of Mayonnaise. SHILAP Revista de lepidopterología. 87. 127–132. 4 indexed citations
5.
Romero, Concepción, et al.. (2020). Influence of the type of calcium salt on the cation absorption and firmness of black ripe olives. International Journal of Food Science & Technology. 56(2). 919–926. 2 indexed citations
6.
Romero, Concepción, Pedro Garcı́a, & Manuel Brenes. (2020). Chemical hydrolysis of oleuropein affected by the type of organic acid. Food Chemistry. 316. 126351–126351. 11 indexed citations
7.
Romero, Concepción, et al.. (2020). Packing black ripe olives in acid conditions. Food Chemistry. 337. 127751–127751. 5 indexed citations
8.
Sánchez, Antonio Higinio, et al.. (2019). Processing of table olives with KOH and characterization of the wastewaters as potential fertilizer. The Science of The Total Environment. 676. 834–839. 11 indexed citations
9.
Carrasco, José A., Helena Lucena-Padrós, Manuel Brenes, & José Luis Ruiz-Barba. (2018). Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations. Food Microbiology. 76. 382–389. 20 indexed citations
10.
Carrasco, José A., et al.. (2017). Expression of genes related to phenolic-compounds degradation by Lactobacillus pentosus and its relevance for table-olive fermentation. 1(6). 4. 1 indexed citations
11.
Romero, Concepción, Ma Victoria Ruiz Méndez, & Manuel Brenes. (2016). Bioactive Compounds in Virgin Olive Oil of the PDO Montoro‐Adamuz. Journal of the American Oil Chemists Society. 93(5). 665–672. 10 indexed citations
12.
Ramírez, Eva, Manuel Brenes, Pedro Garcı́a, Eduardo Medina, & Concepción Romero. (2016). Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes. Food Chemistry. 206. 204–209. 69 indexed citations
13.
Ramírez, Eva, Antonio Higinio Sánchez, Concepción Romero, & Manuel Brenes. (2014). Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives. Food Chemistry. 171. 50–55. 8 indexed citations
14.
Ramírez, Eva, Pedro Garcı́a, Antonio de Castro, Concepción Romero, & Manuel Brenes. (2013). Debittering of black dry‐salted olives. European Journal of Lipid Science and Technology. 115(11). 1319–1324. 23 indexed citations
15.
Medina, Eduardo, Manuel Brenes, Aránzazu García, Concepción Romero, & Antonio de Castro. (2009). Bactericidal Activity of Glutaraldehyde-like Compounds from Olive Products. Journal of Food Protection. 72(12). 2611–2614. 39 indexed citations
16.
Garcı́a, Pedro, Manuel Brenes, Concepción Romero, & António Garrido. (2001). Biogenic Amines in Packed Table Olives and Pickles. Journal of Food Protection. 64(3). 374–378. 14 indexed citations
17.
Garcı́a, Pedro, Manuel Brenes, Dámaso Hornero‐Méndez, Aránzazu García, & António Garrido. (2000). Content of Biogenic Amines in Table Olives. Journal of Food Protection. 63(1). 111–116. 20 indexed citations
18.
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
19.
Garrido, António, et al.. (1993). Biochemical changes during the preservation stage of ripe olive processing. Food / Nahrung. 37(6). 583–591. 11 indexed citations
20.
Brenes, Manuel, Pedro Garcı́a, & António Garrido. (1992). Phenolic compounds related to the black color formed during the processing of ripe olives. Journal of Agricultural and Food Chemistry. 40(7). 1192–1196. 116 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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