Astrid Buica

996 total citations
54 papers, 770 citations indexed

About

Astrid Buica is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Astrid Buica has authored 54 papers receiving a total of 770 indexed citations (citations by other indexed papers that have themselves been cited), including 52 papers in Food Science, 30 papers in Plant Science and 13 papers in Biochemistry. Recurrent topics in Astrid Buica's work include Fermentation and Sensory Analysis (51 papers), Horticultural and Viticultural Research (30 papers) and Sensory Analysis and Statistical Methods (21 papers). Astrid Buica is often cited by papers focused on Fermentation and Sensory Analysis (51 papers), Horticultural and Viticultural Research (30 papers) and Sensory Analysis and Statistical Methods (21 papers). Astrid Buica collaborates with scholars based in South Africa, Sweden and Denmark. Astrid Buica's co-authors include Wessel du Toit, José Luis Aleixandre-Tudó, W.J. du Toit, Florian F. Bauer, H.H. Nieuwoudt, José Luis Aleixandre, Maria A. Stander, John P. Moore, Anscha J.J. Zietsman and Julia Schückel and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Astrid Buica

53 papers receiving 760 citations

Peers

Astrid Buica
Valérie Lavigne France
Anque Guo China
Nieves López de Lerma Spain
Leticia Martínez‐Lapuente Spain
Elizabeth Tomasino United States
Montserrat Riu-Aumatell Spain
Mauro Celso Zanus Brazil
R. Noguerol-Pato Spain
Gayle A. Baldock Australia
Ignacio Orriols Spain
Valérie Lavigne France
Astrid Buica
Citations per year, relative to Astrid Buica Astrid Buica (= 1×) peers Valérie Lavigne

Countries citing papers authored by Astrid Buica

Since Specialization
Citations

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

Fields of papers citing papers by Astrid Buica

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Astrid Buica

This figure shows the co-authorship network connecting the top 25 collaborators of Astrid Buica. A scholar is included among the top collaborators of Astrid Buica 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 Astrid Buica. Astrid Buica 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.
Stander, Maria A., et al.. (2023). Volatile terpenoid profiling in gin and beer – A targeted approach. Journal of Food Composition and Analysis. 118. 105178–105178. 5 indexed citations
2.
Buica, Astrid, et al.. (2023). Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating. Journal of Sensory Studies. 38(4). 1 indexed citations
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Kidd, Martin, et al.. (2022). Exploration of Data Fusion Strategies Using Principal Component Analysis and Multiple Factor Analysis. Beverages. 8(4). 66–66. 8 indexed citations
5.
Buica, Astrid, Julia Schückel, Anscha J.J. Zietsman, et al.. (2021). Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. Food Research International. 150(Pt A). 110697–110697. 13 indexed citations
6.
Buica, Astrid, et al.. (2021). Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Critical Reviews in Food Science and Nutrition. 62(28). 7743–7759. 29 indexed citations
7.
Buica, Astrid, et al.. (2020). Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis. Journal of Sensory Studies. 35(4). 6 indexed citations
8.
Buica, Astrid, et al.. (2020). Phenolic and Sensorial Evolution during Bottle Ageing of South African Shiraz Wines with Different Initial Phenolic Profiles. South African Journal of Enology and Viticulture. 41(1). 4 indexed citations
9.
Aleixandre-Tudó, José Luis, et al.. (2019). Viability of IR spectroscopy for the accurate measurement of yeast assimilable nitrogen content of grape juice. Talanta. 206. 120241–120241. 6 indexed citations
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Bauer, Florian F., et al.. (2019). Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix. Food Research International. 128. 108878–108878. 23 indexed citations
12.
Buica, Astrid, et al.. (2018). Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation. Food Microbiology. 78. 201–210. 3 indexed citations
13.
Buica, Astrid, Julia Schückel, Anscha J.J. Zietsman, et al.. (2018). Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects. Food Chemistry. 278. 36–46. 41 indexed citations
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Araújo, Leandro Dias, et al.. (2016). Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine. Food Research International. 98. 79–86. 29 indexed citations
18.
Šuklje, Katja, Guillaume Antalick, Astrid Buica, et al.. (2015). Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma. Food Chemistry. 197. 1073–1084. 22 indexed citations
19.
Buica, Astrid, et al.. (2014). Determination of sotolon content in South African white wines by two novel HPLC–UV and UPLC–MS methods. Food Chemistry. 169. 180–186. 12 indexed citations
20.
Lynen, Frédéric, Astrid Buica, André de Villiers, Andrew M. Crouch, & Pat Sandra. (2005). An efficient slurry packing procedure for the preparation of columns applicable in capillary electrochromatography and capillary electrochromatography‐electrospray‐mass spectrometry. Journal of Separation Science. 28(13). 1539–1549. 19 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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