Albert Mas

9.8k citations

203 papers · 7.5k indexed · h-index 52

Impact in

Tourism, Leisure and Hospitality Management top 0.05%
- Wine Industry and Tourism
Food Science top 0.02%
- Fermentation and Sensory Analysis

Papers in ⓘ

Tourism, Leisure and Hospitality Management 24
- Wine Industry and Tourism 24
Food Science 135
- Fermentation and Sensory Analysis 133

Co-authors: José Manuel Guillamón (44 shared papers)María-Jesús Torija (58 shared papers)Gemma Beltran (47 shared papers)Nicolás Rozés (24 shared papers)Braulio Esteve‐Zarzoso (20 shared papers)Montse Poblet (13 shared papers)Maïté Novo (10 shared papers)M. Carmen Portillo (16 shared papers)
Journals: International Journal of Food Microbiology (26 papers)Frontiers in Microbiology (15 papers)Food Microbiology (14 papers)FEMS Yeast Research (8 papers)Journal of Applied Microbiology (6 papers)
Partner nations: Spain France Uruguay

In The Last Decade

Albert Mas

202 papers receiving 7.3k citations

Peers

Countries citing papers authored by Albert Mas

Since Specialization

Citations

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

Fields of papers citing papers by Albert Mas

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Albert Mas, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Albert Mas Line = papers co-authored together Albert Mas links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 203 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine International Journal of Food Microbiology ·María-Jesús Torija, Gemma Beltran, Maïté Novo, Montse Poblet, José Manuel Guillamón, Albert Mas, Nicolás Rozés	2002	202
2	Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds International Journal of Food Microbiology ·Gemma Beltran, Maïté Novo, José Manuel Guillamón, Albert Mas, Nicolás Rozés	2007	180
3	Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years Antonie van Leeuwenhoek ·María-Jesús Torija, Nicolás Rozés, Montse Poblet, José Manuel Guillamón, Albert Mas	2001	176
4	Analysis of yeast populations during alcoholic fermentation: A six year follow-up study Systematic and Applied Microbiology ·Gemma Beltran, María-Jesús Torija, Maïté Novo, Noemí Ferrer, Montserrat Poblet, José Manuel Guillamón, Nicolás Rozés, Albert Mas	2002	176
5	Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption Journal of Agricultural and Food Chemistry ·Gemma Beltran, Braulio Esteve‐Zarzoso, Nicolás Rozés, Albert Mas, José Manuel Guillamón	2005	167
6	Nitrogen catabolite repression in during wine fermentations FEMS Yeast Research ·Gemma Beltran, Maïté Novo, Nicolás Rozés, Albert Mas, José Manuel Guillamón	2004	149
7	Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine Applied and Environmental Microbiology ·N. Hierro, Braulio Esteve‐Zarzoso, Ángel González, Albert Mas, José Manuel Guillamón	2006	147
8	Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations European Food Research and Technology ·Imma Andorrà, M. Berradre, Nicolás Rozés, Albert Mas, José Manuel Guillamón, Braulio Esteve‐Zarzoso	2010	137
9	Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production European Food Research and Technology ·Elena González‐Royo, Olga Pascual, Nikolaos Kontoudakis, Mireia Esteruelas, Braulio Esteve‐Zarzoso, Albert Mas, Joan Miquel Canals, Fernando Zamora	2014	124
10	Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY ·Alfredo Sahagun Ruiz, Montse Poblet, Albert Mas, José Manuel Guillamón	2000	123
11	The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific Frontiers in Microbiology ·Chunxiao Wang, Albert Mas, Braulio Esteve‐Zarzoso	2016	117
12	Effects of copper exposure upon nitrogen metabolism in tissue cultured Vitis vinifera Plant Science ·Nuria Llorens, Lluı́s Arola, Cinta Bladé, Albert Mas	2000	105
13	Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing LWT ·M. Carmen Portillo, Albert Mas	2016	103
14	Acetic Acid Bacteria and the Production and Quality of Wine Vinegar The Scientific World JOURNAL ·Albert Mas, María-Jesús Torija, M. Carmen García-Parrilla, Ana M. Troncoso	2014	102
15	Effect of mixed culture fermentations on yeast populations and aroma profile LWT ·Imma Andorrà, M. Berradre, Albert Mas, Braulio Esteve‐Zarzoso, José Manuel Guillamón	2012	101
16	Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae Frontiers in Microbiology ·Jessica Lleixà, Valentina Martín, M. Carmen Portillo, Francisco Carrau, Gemma Beltran, Albert Mas	2016	97
17	Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations FEMS Yeast Research ·Gemma Beltran, Maïté Novo, VÃ©ronique Leberre, Sergueï Sokol, Delphine Labourdette, José Manuel Guillamón, Albert Mas, Jean FranÃ§ois, Nicolás Rozés	2006	95
18	Effect of oenological practices on microbial populations using culture-independent techniques Food Microbiology ·Imma Andorrà, Sara Landi, Albert Mas, José Manuel Guillamón, Braulio Esteve‐Zarzoso	2008	93
19	Analysis of Yeast Populations During Alcoholic Fermentation in a Newly Established Winery American Journal of Enology and Viticulture ·Magda Constantı́, Montserrat Poblet, Lluı́s Arola, Albert Mas, José Manuel Guillamón	1997	93
20	Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE Frontiers in Microbiology ·Chunxiao Wang, David García-Fernández, Albert Mas, Braulio Esteve‐Zarzoso	2015	90

About Albert Mas

Albert Mas is a scholar working on Tourism, Leisure and Hospitality Management, Food Science, Biochemistry, Biotechnology and Plant Science, having authored 203 papers that have together received 7.5k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (133 papers), Horticultural and Viticultural Research (75 papers), Fungal and yeast genetics research (28 papers), Microbial Metabolic Engineering and Bioproduction (25 papers), Wine Industry and Tourism (24 papers), Trace Elements in Health (18 papers), Phytochemicals and Antioxidant Activities (18 papers) and Microbial metabolism and enzyme function (15 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (937 citations), Food Science (5.4k citations), Biochemistry (924 citations), Biotechnology (1.1k citations) and Plant Science (3.6k citations). Albert Mas has collaborated with scholars based in Spain, France and Uruguay. Frequent co-authors include José Manuel Guillamón, María-Jesús Torija, Gemma Beltran, Nicolás Rozés, Braulio Esteve‐Zarzoso, Montse Poblet, Maïté Novo, M. Carmen Portillo, Estíbaliz Mateo and Chunxiao Wang. Their work appears in journals such as International Journal of Food Microbiology, Frontiers in Microbiology, Food Microbiology, FEMS Yeast Research and Journal of Applied Microbiology.

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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