Sara Muñoz‐Pina

593 total citations
24 papers, 455 citations indexed

About

Sara Muñoz‐Pina is a scholar working on Food Science, Biochemistry and Molecular Biology. According to data from OpenAlex, Sara Muñoz‐Pina has authored 24 papers receiving a total of 455 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 8 papers in Biochemistry and 7 papers in Molecular Biology. Recurrent topics in Sara Muñoz‐Pina's work include Phytochemicals and Antioxidant Activities (8 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Proteins in Food Systems (5 papers). Sara Muñoz‐Pina is often cited by papers focused on Phytochemicals and Antioxidant Activities (8 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Proteins in Food Systems (5 papers). Sara Muñoz‐Pina collaborates with scholars based in Spain and Chile. Sara Muñoz‐Pina's co-authors include Ana Andrés, Ana Heredia, José V. Ros‐Lis, Pedro Amorós, Ruth de los Reyes, Jorge García‐Hernández, Borja Díaz de Greñu, Ana M. Costero, Ramón Martínez‐Máñez and Begoña Verdejo and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Sara Muñoz‐Pina

23 papers receiving 448 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Sara Muñoz‐Pina Spain 12 160 129 95 86 80 24 455
He Liu China 15 317 2.0× 119 0.9× 44 0.5× 109 1.3× 92 1.1× 30 647
Hui Hu China 13 184 1.1× 66 0.5× 56 0.6× 143 1.7× 86 1.1× 27 574
L. Sunil India 10 120 0.8× 60 0.5× 108 1.1× 54 0.6× 152 1.9× 16 492
Linfan Shi China 14 315 2.0× 113 0.9× 72 0.8× 158 1.8× 137 1.7× 36 694
Jicheng Xu China 16 293 1.8× 67 0.5× 55 0.6× 53 0.6× 68 0.8× 31 570
Niloufar Sharif Iran 12 246 1.5× 30 0.2× 26 0.3× 51 0.6× 59 0.7× 20 558
Baolin He China 13 171 1.1× 201 1.6× 12 0.1× 83 1.0× 134 1.7× 22 768
Jun Dong China 13 70 0.4× 57 0.4× 39 0.4× 24 0.3× 94 1.2× 52 559
Miaomiao Wang China 13 70 0.4× 58 0.4× 38 0.4× 38 0.4× 334 4.2× 47 753

Countries citing papers authored by Sara Muñoz‐Pina

Since Specialization
Citations

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

Fields of papers citing papers by Sara Muñoz‐Pina

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Sara Muñoz‐Pina. 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 Sara Muñoz‐Pina. The network helps show where Sara Muñoz‐Pina may publish in the future.

Co-authorship network of co-authors of Sara Muñoz‐Pina

This figure shows the co-authorship network connecting the top 25 collaborators of Sara Muñoz‐Pina. A scholar is included among the top collaborators of Sara Muñoz‐Pina 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 Sara Muñoz‐Pina. Sara Muñoz‐Pina 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.
2.
Vega‐Gálvez, Antonio, Alexis Pastén, Elsa Uribe, et al.. (2025). Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage. Foods. 14(11). 1932–1932. 1 indexed citations
3.
Muñoz‐Pina, Sara, et al.. (2024). In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.). Food Chemistry. 455. 139867–139867. 8 indexed citations
4.
Muñoz‐Pina, Sara, et al.. (2024). Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack. Foods. 13(15). 2372–2372. 1 indexed citations
5.
Muñoz‐Pina, Sara, et al.. (2024). Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation. Food Research International. 180. 114080–114080. 12 indexed citations
6.
Muñoz‐Pina, Sara, et al.. (2023). Volatile profile of quinoa and lentil flour under fungal fermentation and drying. Food Chemistry. 430. 137082–137082. 10 indexed citations
7.
Greñu, Borja Díaz de, Sara Muñoz‐Pina, Ruth de los Reyes, et al.. (2023). Fast Microwave‐Assisted Synthesis, Calcination and Functionalization of a Silica Mesoporous Nanomaterial: UVM‐7. ChemSusChem. 16(12). e202300123–e202300123. 9 indexed citations
8.
9.
Muñoz‐Pina, Sara, et al.. (2023). The impact of age-related digestive disorders on in vitro digestibility of macronutrients and bioaccessibility of minor components of chia seeds. Food Research International. 169. 112874–112874. 6 indexed citations
10.
Muñoz‐Pina, Sara, et al.. (2023). Perspective Ways to Provide Kids with Protein-Rich Snacks for Preventing Overweight: From Scientific Studies to Consumers. Food Reviews International. 40(5). 1395–1412. 6 indexed citations
11.
Muñoz‐Pina, Sara, et al.. (2023). Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour. Foods. 12(5). 999–999. 16 indexed citations
12.
Muñoz‐Pina, Sara, et al.. (2022). Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material. Food Research International. 162(Pt B). 112073–112073. 8 indexed citations
13.
Muñoz‐Pina, Sara, et al.. (2022). Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties. Food Bioscience. 46. 101560–101560. 17 indexed citations
14.
Muñoz‐Pina, Sara, et al.. (2021). Age-related gastrointestinal alterations of legumes and cereal grains digestibility. Food Bioscience. 41. 101027–101027. 18 indexed citations
15.
Muñoz‐Pina, Sara, et al.. (2021). A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation. LWT. 154. 112778–112778. 21 indexed citations
16.
Muñoz‐Pina, Sara, et al.. (2020). Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions. Food Research International. 137. 109454–109454. 36 indexed citations
17.
18.
Greñu, Borja Díaz de, Sara Muñoz‐Pina, Ruth de los Reyes, et al.. (2020). Microwave‐Assisted Synthesis of Covalent Organic Frameworks: A Review. ChemSusChem. 14(1). 208–233. 142 indexed citations
19.
Muñoz‐Pina, Sara, et al.. (2019). Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning. Food Chemistry. 310. 125741–125741. 17 indexed citations
20.
Muñoz‐Pina, Sara, et al.. (2017). Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial. Food Chemistry. 241. 199–205. 26 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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