Pedro Garcı́a

5.0k total citations
145 papers, 4.0k citations indexed

About

Pedro Garcı́a is a scholar working on Organic Chemistry, Food Science and Plant Science. According to data from OpenAlex, Pedro Garcı́a has authored 145 papers receiving a total of 4.0k indexed citations (citations by other indexed papers that have themselves been cited), including 99 papers in Organic Chemistry, 93 papers in Food Science and 44 papers in Plant Science. Recurrent topics in Pedro Garcı́a's work include Edible Oils Quality and Analysis (98 papers), Essential Oils and Antimicrobial Activity (46 papers) and Phytochemicals and Antioxidant Activities (29 papers). Pedro Garcı́a is often cited by papers focused on Edible Oils Quality and Analysis (98 papers), Essential Oils and Antimicrobial Activity (46 papers) and Phytochemicals and Antioxidant Activities (29 papers). Pedro Garcı́a collaborates with scholars based in Spain, France and Italy. Pedro Garcı́a's co-authors include António Garrido, Manuel Brenes, Concepción Romero, Aránzazu García, Francisco Noé Arroyo‐López, José Julián Ríos, Antonio López‐López, Francisco Rodríguez‐Gómez, J. Bautista‐Gallego and Verónica Romero‐Gil and has published in prestigious journals such as The Science of The Total Environment, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Pedro Garcı́a

145 papers receiving 3.9k citations

Peers

Pedro Garcı́a

BIOCH

Manuel Brenes Spain

Dimitrios Boskou Greece

José Julián Ríos Spain

Giuseppe Fregapane Spain

Stefania Urbani Italy

Ana G. Pérez Spain

Jesús Lozano‐Sánchez Spain

María Desamparados Salvador Spain

Roberto Selvaggini Italy

Sonia Esposto Italy

Manuel Brenes Spain

Pedro Garcı́a

3.5k ×1.3

2.7k ×1.1

1.9k ×1.5

BIOCH

970 ×1.0

672 ×1.2

Citations per year, relative to Pedro Garcı́a Pedro Garcı́a (= 1×) peers Manuel Brenes

Countries citing papers authored by Pedro Garcı́a

Since Specialization

Citations

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

Fields of papers citing papers by Pedro Garcı́a

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pedro Garcı́a

This figure shows the co-authorship network connecting the top 25 collaborators of Pedro Garcı́a. A scholar is included among the top collaborators of Pedro Garcı́a 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 Pedro Garcı́a. Pedro Garcı́a 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

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

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

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

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

Romero, Concepción, et al.. (2020). Packing black ripe olives in acid conditions. Food Chemistry. 337. 127751–127751. 5 indexed citations

López‐López, Antonio, et al.. (2018). Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives. Frontiers in Nutrition. 5. 53–53. 8 indexed citations

Romero‐Gil, Verónica, et al.. (2016). Data on the application of Functional Data Analysis in food fermentations. Data in Brief. 9. 401–412. 3 indexed citations

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

Rodríguez‐Gómez, Francisco, Verónica Romero‐Gil, J. Bautista‐Gallego, et al.. (2014). Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters. Food Microbiology. 44. 278–287. 31 indexed citations

10.

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

11.

Bautista‐Gallego, J., Francisco Noé Arroyo‐López, Verónica Romero‐Gil, et al.. (2013). Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed in Diverse Chloride Salt Mixtures. Journal of Food Protection. 76(11). 1923–1932. 8 indexed citations

12.

Romero‐Gil, Verónica, J. Bautista‐Gallego, Francisco Rodríguez‐Gómez, et al.. (2012). Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiology. 33(2). 178–184. 40 indexed citations

13.

Segovia‐Bravo, Kharla A., Pedro Garcı́a, Antonio López‐López, & António Garrido. (2012). Effect of Inert Atmosphere on the Postharvest Browning of Manzanilla Olives and Optimization by Response Surface Methodology of the Aqueous Treatments. Journal of Food Science. 77(5). S194–201. 7 indexed citations

14.

Arroyo‐López, Francisco Noé, Verónica Romero‐Gil, J. Bautista‐Gallego, et al.. (2012). Potential benefits of the application of yeast starters in table olive processing. Frontiers in Microbiology. 3. 34–34. 58 indexed citations

15.

Bautista‐Gallego, J., et al.. (2011). Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation. Food Microbiology. 28(7). 1316–1325. 44 indexed citations

16.

López‐Muñoz, Francisco, et al.. (2008). La introducción clínica de la iproniazida y la imipramina: medio siglo de terapéutica antidepresiva. Pain. 24(2). 56–70. 3 indexed citations

17.

López‐López, Antonio, Pedro Garcı́a, M.C. Durán‐Quintana, & António Garrido. (2004). Physicochemical and Microbiological Profile of Packed Table Olives. Journal of Food Protection. 67(10). 2320–2325. 15 indexed citations

18.

Garcı́a, Pedro, Concepción Romero, M.C. Durán Quintana, & António Garrido. (2004). Biogenic Amine Formation and “Zapatera” Spoilage of Fermented Green Olives: Effect of Storage Temperature and Debittering Process. Journal of Food Protection. 67(1). 117–123. 19 indexed citations

19.

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

20.

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

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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