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Chemistry

D-Index
74
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17802
World Ranking
4765
National Ranking
130

Biology and Biochemistry

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74
Citations
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National Ranking
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Overview

Pilar Montero is affiliated with the Spanish National Research Council in Spain. Their research primarily spans the field of Agricultural and Biological Sciences, with a focus on several interconnected subfields including Food Science, Molecular Biology, Biomaterials, Nutrition and Dietetics, and Aquatic Science.

The main topics covered in Pilar Montero's research include:

  • Protein Hydrolysis and Bioactive Peptides
  • Proteins in Food Systems
  • Nanocomposite Films for Food Packaging
  • Meat and Animal Product Quality
  • Microencapsulation and Drying Processes
  • Food Composition and Properties
  • Aquaculture Nutrition and Growth

Their recent published papers reflect the diversity and focus areas within their research portfolio:

  • "Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review," 2021, Food Hydrocolloids
  • "The clinical utility of integrative genomics in childhood cancer extends beyond targetable mutations," 2022, Nature Cancer
  • "Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings," 2020, Food Control
  • "Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate," 2021, Innovative Food Science & Emerging Technologies
  • "Exploring the potential of common iceplant, seaside arrowgrass and sea fennel as edible halophytic plants," 2020, Food Research International

Pilar Montero frequently publishes in these venues:

  • Food Hydrocolloids
  • Goldschmidt Abstracts
  • Antioxidants
  • Foods
  • Innovative Food Science & Emerging Technologies

Collaboration is an important aspect of this researcher's work. Some frequent co-authors include:

  • M.C. Gómez-Guillén
  • Ailén Alemán
  • M.E. López-Caballero
  • Diego Salazar
  • Mirari Arancibia

Best Publications

  • Structural and physical properties of gelatin extracted from different marine species: a comparative study.

    M.C Gómez-Guillén;J Turnay;M.D Fernández-Dı́az;N Ulmo

  • Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation.

    J. Gómez-Estaca;A. López de Lacey;M.E. López-Caballero;M.C. Gómez-Guillén

  • Fish gelatin: a renewable material for developing active biodegradable films.

    M.C. Gómez-Guillén;M. Pérez-Mateos;J. Gómez-Estaca;E. López-Caballero

  • Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

    B. Giménez;A. Alemán;P. Montero;M.C. Gómez-Guillén

  • Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz)

    M.C. Gómez-Guillén;M. Ihl;V. Bifani;A. Silva

  • Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

    A. Alemán;B. Giménez;E. Pérez-Santin;M.C. Gómez-Guillén

  • Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

    J. Gómez-Estaca;L. Bravo;M.C. Gómez-Guillén;A. Alemán

  • A chitosan–gelatin blend as a coating for fish patties

    M.E. López-Caballero;M.C. Gómez-Guillén;M. Pérez-Mateos;P. Montero

  • Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

    A. Alemán;E. Pérez-Santín;S. Bordenave-Juchereau;I. Arnaudin

  • Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin

    J. Gómez-Estaca;B. Giménez;P. Montero;M.C. Gómez-Guillén

  • Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus)

    J. Gómez-Estaca;P. Montero;B. Giménez;M.C. Gómez-Guillén

  • Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin—chitosan films

    J. Gómez-Estaca;M.C. Gómez-Guillén;F. Fernández-Martín;P. Montero

  • Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

    M.D. Fernández-Dı́az;P. Montero;M.C. Gómez-Guillén

  • Structural and functional properties of soy protein isolate and cod gelatin blend films

    Gabriela A. Denavi;Miriam Pérez-Mateos;María C. Añón;Pilar Montero

  • Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin

    P. Montero;M.C. Gómez-Guillén

  • Chemical interactions of nonmuscle proteins in the network of sardine (Sardina pilchardus) muscle gels.

    M.C. Gómez-Guillén;A.J. Borderı́as;P. Montero

  • Release of active compounds from agar and agar-gelatin films with green tea extract

    B. Giménez;A. López de Lacey;E. Pérez-Santín;M.E. López-Caballero

  • Oyster preservation by high-pressure treatment.

    M. E. López-Caballero;M. Pérez-Mateos;P. Montero;A. J. Borderías

  • Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

    J. Gómez-Estaca;P. Montero;F. Fernández-Martín;M.C. Gómez-Guillén

  • Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

    M. Pérez-Mateos;P. Montero;M.C. Gómez-Guillén

Frequent Co-Authors

María del Carmen Gómez-Guillén
María del Carmen Gómez-Guillén Spanish National Research Council
Marta Fernández-García
Marta Fernández-García Spanish National Research Council
Laura Bravo
Laura Bravo Spanish National Research Council
Adriano Brandelli
Adriano Brandelli Federal University of Rio Grande do Sul
Paulo José do Amaral Sobral
Paulo José do Amaral Sobral Universidade de São Paulo
Francisco Jiménez-Colmenero
Francisco Jiménez-Colmenero Spanish National Research Council
Luis Goya
Luis Goya Spanish National Research Council
Sonia Ramos
Sonia Ramos Spanish National Research Council
María D. Guillén
María D. Guillén University of the Basque Country
María Cristina Añón
María Cristina Añón National University of La Plata

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