Marlene Pinto

619 total citations
32 papers, 460 citations indexed

About

Marlene Pinto is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Marlene Pinto has authored 32 papers receiving a total of 460 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Animal Science and Zoology, 16 papers in Food Science and 15 papers in Molecular Biology. Recurrent topics in Marlene Pinto's work include Meat and Animal Product Quality (16 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Aquaculture Nutrition and Growth (8 papers). Marlene Pinto is often cited by papers focused on Meat and Animal Product Quality (16 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Aquaculture Nutrition and Growth (8 papers). Marlene Pinto collaborates with scholars based in Chile, Colombia and United States. Marlene Pinto's co-authors include Pedro Valencia, Sergio Almonacid, Cristián Ramírez, Ricardo Simpson, Helena Núñez, A. Jaques, Ricardo Simpson, Lida Fuentes, Oscar Vega‐Castro and Cristián Acevedo and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

Marlene Pinto

28 papers receiving 437 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Marlene Pinto Chile 14 247 181 127 67 61 32 460
P. Viji India 14 199 0.8× 192 1.1× 239 1.9× 104 1.6× 44 0.7× 31 478
Sneyder Rodríguez‐Barona Colombia 11 203 0.8× 110 0.6× 289 2.3× 84 1.3× 93 1.5× 27 482
Jia Feng China 10 203 0.8× 75 0.4× 239 1.9× 33 0.5× 50 0.8× 14 477
Alireza Mousakhani Ganjeh Portugal 12 287 1.2× 91 0.5× 315 2.5× 38 0.6× 29 0.5× 19 588
Denis Ocen China 6 161 0.7× 95 0.5× 63 0.5× 30 0.4× 196 3.2× 7 372
U. Parvathy India 13 151 0.6× 177 1.0× 135 1.1× 87 1.3× 38 0.6× 45 377
Sihem Bellagha Tunisia 16 482 2.0× 92 0.5× 217 1.7× 56 0.8× 75 1.2× 50 730
Hongmei Fang China 13 307 1.2× 139 0.8× 381 3.0× 23 0.3× 89 1.5× 19 581
LI Bian-sheng China 9 632 2.6× 156 0.9× 163 1.3× 20 0.3× 179 2.9× 26 828
L.R. Correia Canada 10 175 0.7× 113 0.6× 201 1.6× 52 0.8× 53 0.9× 17 424

Countries citing papers authored by Marlene Pinto

Since Specialization
Citations

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

Fields of papers citing papers by Marlene Pinto

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Marlene Pinto

This figure shows the co-authorship network connecting the top 25 collaborators of Marlene Pinto. A scholar is included among the top collaborators of Marlene Pinto 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 Marlene Pinto. Marlene Pinto 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
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Torres, Benjamín, Álvaro Pérez, Paula García, et al.. (2024). Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles. Foods. 13(12). 1840–1840. 7 indexed citations
5.
Cárdenas, Constanza, et al.. (2023). Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods. 12(7). 1496–1496. 6 indexed citations
6.
Valencia, Pedro, Reza Ovissipour, Marlene Pinto, et al.. (2021). Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes. Foods. 10(12). 3045–3045. 16 indexed citations
7.
Núñez, Helena, Cristián Ramírez, Jorge Moreno, et al.. (2020). Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding. Food Research International. 137. 109475–109475. 19 indexed citations
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Cárdenas, Constanza, et al.. (2020). Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water‐holding capacity. Journal of Food Science. 85(7). 1988–1996. 20 indexed citations
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Simpson, Ricardo, Oscar Vega‐Castro, Marlene Pinto, et al.. (2019). Effect of particle size on in vitro intestinal digestion of emulsion-filled gels: Mathematical analysis based on the Gallagher–Corrigan model. Food and Bioproducts Processing. 120. 33–40. 12 indexed citations
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Ramírez, Cristián, Jorge Moreno, Helena Núñez, et al.. (2019). Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation. Journal of Food Process Engineering. 43(2). 16 indexed citations
12.
Simpson, Ricardo, Sergio Almonacid, Helena Núñez, et al.. (2019). Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption. Journal of Food Engineering. 275. 109839–109839. 16 indexed citations
13.
Jaques, A., Marlene Pinto, Pedro Valencia, et al.. (2018). Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes. Innovative Food Science & Emerging Technologies. 52. 8–16. 36 indexed citations
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Valencia, Pedro, et al.. (2018). Proteolytic susceptibility of food by-product proteins: An evaluation by means of a quantitative index. Process Biochemistry. 77. 63–69. 5 indexed citations
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Valencia, Pedro, et al.. (2015). Novel modeling methodology for the characterization of enzymatic hydrolysis of proteins. Process Biochemistry. 50(4). 589–597. 31 indexed citations
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Ramírez, Cristián, Helena Núñez, Marlene Pinto, et al.. (2014). Study of effect of sodium alginate on potato starch digestibility during in vitro digestion. Food Hydrocolloids. 44. 328–332. 46 indexed citations
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Almonacid, Sergio, et al.. (2012). Commercially Sterilized Mussel Meats ( Mytilus chilensis ): A Study on Process Yield. Journal of Food Science. 77(6). R127–35. 9 indexed citations
19.
Teixeira, Arthur A., et al.. (2010). MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH. Journal of Food Process Engineering. 34(6). 2026–2046. 10 indexed citations
20.
Simpson, R., et al.. (2008). DEVELOPMENT OF FROZEN SUSHI: OPTIMIZATION AND SHELF LIFE SIMULATION. Journal of Food Processing and Preservation. 32(4). 681–696. 3 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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