António Morata

6.2k total citations
125 papers, 4.3k citations indexed

About

António Morata is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, António Morata has authored 125 papers receiving a total of 4.3k indexed citations (citations by other indexed papers that have themselves been cited), including 121 papers in Food Science, 89 papers in Plant Science and 59 papers in Biochemistry. Recurrent topics in António Morata's work include Fermentation and Sensory Analysis (119 papers), Horticultural and Viticultural Research (86 papers) and Phytochemicals and Antioxidant Activities (59 papers). António Morata is often cited by papers focused on Fermentation and Sensory Analysis (119 papers), Horticultural and Viticultural Research (86 papers) and Phytochemicals and Antioxidant Activities (59 papers). António Morata collaborates with scholars based in Spain, Uruguay and China. António Morata's co-authors include José Antonio Suárez-Lepe, Iris Loira, Carmen González, Fernando Calderón, Santiago Benito, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, F. Palomero and José Antonio Suárez and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

António Morata

116 papers receiving 4.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
António Morata Spain 39 4.0k 2.8k 1.7k 865 533 125 4.3k
José Antonio Suárez-Lepe Spain 35 2.7k 0.7× 1.9k 0.7× 1.1k 0.6× 609 0.7× 379 0.7× 63 2.9k
Maurizio Ugliano Italy 33 2.9k 0.7× 2.1k 0.7× 1.0k 0.6× 377 0.4× 355 0.7× 92 3.4k
Takatoshi Tominaga France 31 3.1k 0.8× 2.1k 0.7× 959 0.6× 377 0.4× 409 0.8× 46 3.5k
Francisco Carrau Uruguay 33 2.5k 0.6× 1.7k 0.6× 735 0.4× 510 0.6× 420 0.8× 80 2.9k
Purificación Hernández-Orte Spain 32 2.3k 0.6× 1.5k 0.5× 836 0.5× 413 0.5× 279 0.5× 53 2.7k
María-Jesús Torija Spain 34 2.2k 0.6× 1.2k 0.4× 573 0.3× 547 0.6× 299 0.6× 73 3.1k
Yongsheng Tao China 32 2.2k 0.6× 1.5k 0.5× 881 0.5× 351 0.4× 218 0.4× 88 2.6k
Juan Carlos Mauricio Spain 29 2.5k 0.6× 1.5k 0.5× 564 0.3× 457 0.5× 225 0.4× 125 3.1k
Encarna Gómez‐Plaza Spain 41 3.8k 1.0× 3.6k 1.3× 2.4k 1.4× 254 0.3× 332 0.6× 125 4.5k
Paul R. Grbin Australia 27 1.9k 0.5× 1.2k 0.4× 482 0.3× 550 0.6× 252 0.5× 58 2.3k

Countries citing papers authored by António Morata

Since Specialization
Citations

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

Fields of papers citing papers by António Morata

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of António Morata

This figure shows the co-authorship network connecting the top 25 collaborators of António Morata. A scholar is included among the top collaborators of António Morata 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 António Morata. António Morata 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.
Escott, Carlos, Cristian Vaquero, Iris Loira, et al.. (2025). Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces. LWT. 223. 117746–117746. 1 indexed citations
2.
3.
Escott, Carlos, et al.. (2024). Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages. International Journal of Gastronomy and Food Science. 37. 100986–100986. 5 indexed citations
4.
Vaquero, Cristian, Carlos Escott, Iris Loira, et al.. (2024). Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima in Tempranillo Must. Biomolecules. 14(12). 1498–1498. 1 indexed citations
5.
Escott, Carlos, et al.. (2024). Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines. OENO One. 58(1). 2 indexed citations
6.
Izquierdo-Cañas, Pedro Miguel, Juan Manuel del Fresno, Manuel Malfeito‐Ferreira, et al.. (2024). Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation. International Journal of Food Microbiology. 427. 110977–110977. 7 indexed citations
7.
Malfeito‐Ferreira, Manuel, Mahesh Chandra, Joana Oliveira, et al.. (2024). Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking. Fermentation. 10(8). 401–401. 1 indexed citations
8.
Escott, Carlos, Juan Manuel del Fresno, Iris Loira, et al.. (2023). Cluster microclimate, canopy management and its influence on the berry (size and composition) quality. SHILAP Revista de lepidopterología. 68. 1027–1027.
9.
Vaquero, Cristian, et al.. (2023). Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts. Beverages. 9(2). 49–49. 4 indexed citations
10.
Morata, António, et al.. (2023). Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control. Beverages. 9(1). 16–16. 13 indexed citations
11.
Morata, António, Juan Manuel del Fresno, Mohsen Gavahian, et al.. (2023). Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins. Antioxidants. 12(9). 1746–1746. 14 indexed citations
12.
Escott, Carlos, Cristian Vaquero, Iris Loira, et al.. (2023). The use of Pulsed Light to reduce native population on the pruina of grapes, and the use of Lachancea thermotolerans as red wine acidifier. SHILAP Revista de lepidopterología. 56. 2023–2023. 1 indexed citations
13.
14.
Vaquero, Cristian, Iris Loira, Javier Raso, et al.. (2021). Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods. 10(7). 1472–1472. 17 indexed citations
15.
Morata, António, María Antonia Bañuelos, Carmen López, et al.. (2019). Use of fumaric acid to control pH and inhibit malolactic fermentation in wines. Food Additives & Contaminants Part A. 37(2). 228–238. 32 indexed citations
16.
17.
Chen, Kai, Carlos Escott, Iris Loira, et al.. (2016). The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules. 21(11). 1445–1445. 34 indexed citations
18.
Loira, Iris, António Morata, Piergiorgio Comuzzo, et al.. (2015). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food Research International. 76(Pt 3). 325–333. 102 indexed citations
19.
Morata, António, Santiago Benito, Iris Loira, et al.. (2012). Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must. International Journal of Food Microbiology. 159(1). 47–53. 85 indexed citations
20.
Morata, António, et al.. (2005). Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces. International Journal of Food Microbiology. 106(2). 123–129. 107 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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