Rodrigo Oliver‐Simancas

Author

University of Castilla-La Mancha ORCID

Also Known As

R. Oliver-Simancas, Rodrigo Oliver Simancas, Rodrigo Oliver-Simancas, Rodrigo Oliver‐Simancas

Publications

484

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Universidad de Granada University of Cagliari

About

Rodrigo Oliver‐Simancas is an author at University of Castilla-La Mancha specializing in food chemistry, biotechnology, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	165
2	Health Sciences	2	2	149
3	Natural Sciences	1	1	36
4	Biology	1	1	36
5	Biomedical Engineering	1	1	109

Rodrigo Oliver‐Simancas

Publications

433

Citations

H-Index

Page 1

	Year	Citations
Comprehensive review of natural based hydrogels as an upcoming trend for food packing Francisco Javier Leyva‐Jiménez, Rodrigo Oliver‐Simancas, Ines Castangia, Food Hydrocolloids Materials ScienceHydrogelsBiopolymer GelFood PackagingComprehensive Review	2022	109
Implementation of subcritical water extraction with natural deep eutectic solvents for sustainable extraction of phenolic compounds from winemaking by-products Lucía Loarce, Rodrigo Oliver‐Simancas, Lourdes Marchante, Food Research International Phenolic CompoundsSolvent ExtractionChemical EngineeringEngineeringSupercritical Fluid Chromatography	2020	56
Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction Lucía Loarce, Rodrigo Oliver‐Simancas, Lourdes Marchante, LWT Food ChemistryGrape PomaceBiotechnologyAnthocyanins IsolationMicrobiology	2021	50
Comprehensive research on mango by-products applications in food industry Rodrigo Oliver‐Simancas, Lara Labrador‐Fernández, M. Consuelo Díaz‐Maroto, Trends in Food Science & Technology Food AnalysisAgricultural EconomicsFood IndustryFood ProcessingFood Quality	2021	40
Mango by‐products as a natural source of valuable odor‐active compounds Rodrigo Oliver‐Simancas, Raquel Muñoz, M. Consuelo Díaz‐Maroto, Journal of the Science of Food and Agriculture	2020	38
Evolution of bioactive compounds of three mango cultivars (Mangifera indica L.) at different maturation stages analyzed by HPLC-DAD-q-TOF-MS M.E. Alañón, Rodrigo Oliver‐Simancas, Ana María Gómez‐Caravaca, Food Research International BiologyMangifera Indica L.BotanyNatural SciencesBiotechnology	2019	36
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines Rodrigo Oliver‐Simancas, M. Consuelo Díaz‐Maroto, M.E. Alañón, Molecules	2021	34
Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation Rodrigo Oliver‐Simancas, Ma Consuelo Díaz-Maroto, M.S. Pérez-Coello, Journal of Food Engineering Food ChemistryFood PreservationMango Peel By-productsRipeningPost-harvest Physiology	2020	32
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines Raquel Muñoz, Rodrigo Oliver‐Simancas, M. Consuelo Díaz‐Maroto, Foods	2021	14
From Grape By-Products to Enriched Yogurt Containing Pomace Extract Loaded in Nanotechnological Nutriosomes Tailored for Promoting Gastro-Intestinal Wellness Ines Castangia, Federica Fulgheri, Francisco Javier Leyva‐Jiménez, Antioxidants	2023	13

Page 1