A. Pedro Belchior
- Food Science top 0.5%
- Plant Science top 5%
- Biochemistry top 0.5%
- Molecular Biology
- Biomedical Engineering
- Co-authors
- Sara CanasIlda CaldeiraM. Isabel SprangerR. Bruno de SousaM. Conceição LeandroM. Cristina ClímacoOfélia AnjosBaoshan Sun
- Topics
- Fermentation and Sensory Analysis (28 papers)Horticultural and Viticultural Research (20 papers)Phytochemicals and Antioxidant Activities (9 papers)
- Partner nations
- Portugal
In The Last Decade
A. Pedro Belchior
39 papers receiving 1.2k citations
Peers
Comparison fields: 5 of 68
- Food Science 1.0k
- Plant Science 630
- Biochemistry 552
- Molecular Biology 186
- Biomedical Engineering 133
Countries citing papers authored by A. Pedro Belchior
This map shows the geographic impact of A. Pedro Belchior'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 A. Pedro Belchior with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Pedro Belchior more than expected).
Fields of papers citing papers by A. Pedro Belchior
This network shows the impact of papers produced by A. Pedro Belchior. 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 A. Pedro Belchior. The network helps show where A. Pedro Belchior may publish in the future.
Co-authorship network of co-authors of A. Pedro Belchior
This figure shows the co-authorship network connecting the top 25 collaborators of A. Pedro Belchior. A scholar is included among the top collaborators of A. Pedro Belchior 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 A. Pedro Belchior. A. Pedro Belchior is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 27 | |
| 2 | 29 | |
| 3 | Effect of alternative ageing systems on the wine brandy sensory profile | 10 |
| 4 | Effects of caramel addition on the characteristics of wine brandies | 4 |
| 5 | Effect of ageing system and time on the quality of wine brandy aged at industrial-scale | 16 |
| 6 | 34 | |
| 7 | Comparison of alternative systems for the ageing of wine brandy: Wood shape and wood botanical species effect | 14 |
| 8 | Comparação de sistemas alternativos para o envelhecimento de aguardente vínica. Efeito da oxigenação e da forma da madeira | 12 |
| 9 | 68 | |
| 10 | Uma abordagem sensorial e química ao aroma de aguardentes vínicas envelhecidas da Lourinhã | 17 |
| 11 | Wood related chemical markers of aged wine brandies | 14 |
| 12 | Effect of natural seasoning on the chemical compostiion of chestnut wood used for barrel making | 4 |
| 13 | Effect of brandies agitation on the kinetics of extraction/oxidation and diffusion of wood extractable compounds in experimental model | 9 |
| 14 | 2 | |
| 15 | Ensaio Laboratorial sobre a Cinética de Extracção de Compostos de Baixa Massa Molecular da Madeira pela Aguardente | 9 |
| 16 | Kinetics of impregnation/evaporation and release of phenolic compounds from wood to brandy in experimental model | 21 |
| 17 | Evolução das Características Fisico-Químicas e Organolépticas de Aguardentes Lourinhã ao Longo de Cinco Anos de Envelhecimento em Madeiras de Carvalho e de Castanheiro | 16 |
| 18 | Evolution de la Couleur des Eaux-De-Vie de Lourinhã au Cours des Trois Premieres Annees de Vieillissement | 6 |
| 19 | Modelisation of Heat Treatment of Portuguese Oak Wood (Quercus pyrenaica L.). Analysis of the Behaviour of Low Molecular Weight Phenolic Compounds. | 19 |
| 20 | Formação de uma Câmara de Prova Organoléptica de Aguardentes Velhas e Selecção de Descritores Sensoriais a,b | 8 |
About A. Pedro Belchior
A. Pedro Belchior is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Biochemistry, having authored 40 papers that have together received 1.2k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (28 papers), Horticultural and Viticultural Research (20 papers) and Phytochemicals and Antioxidant Activities (9 papers). The work is most often cited by research in Biochemistry (552 citations), Food Science (1.0k citations) and Tourism, Leisure and Hospitality Management (81 citations). A. Pedro Belchior has collaborated with scholars based in Portugal. Frequent co-authors include Sara Canas, Ilda Caldeira, M. Isabel Spranger, R. Bruno de Sousa, M. Conceição Leandro, M. Cristina Clímaco, Ofélia Anjos, Baoshan Sun, María João Cabrita and Jorge M. Ricardo‐da‐Silva. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Analytica Chimica Acta.
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.