Belén Ayestarán

2.6k total citations
72 papers, 2.0k citations indexed

About

Belén Ayestarán is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Belén Ayestarán has authored 72 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 70 papers in Food Science, 66 papers in Plant Science and 25 papers in Biochemistry. Recurrent topics in Belén Ayestarán's work include Fermentation and Sensory Analysis (66 papers), Horticultural and Viticultural Research (60 papers) and Phytochemicals and Antioxidant Activities (25 papers). Belén Ayestarán is often cited by papers focused on Fermentation and Sensory Analysis (66 papers), Horticultural and Viticultural Research (60 papers) and Phytochemicals and Antioxidant Activities (25 papers). Belén Ayestarán collaborates with scholars based in Spain and France. Belén Ayestarán's co-authors include Zenaida Guadalupe, Leticia Martínez‐Lapuente, Silvia Pérez‐Magariño, Miriam Ortega-Herás, Julián J. Garrido, Antonio Palacios, María P. Diago, Javier Tardáguila, José David Carrillo and Thierry Doco 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

Belén Ayestarán

71 papers receiving 2.0k citations

Peers

Belén Ayestarán

BIOCH

Zenaida Guadalupe Spain

Mar Vilanova Spain

Pascale Williams France

Doris Rauhut Germany

Keren A. Bindon Australia

Maria Tufariello Italy

E. Sánchez‐Palomo Spain

Miriam Ortega-Herás Spain

Mariola Kwiatkowski Australia

Zenaida Guadalupe Spain

Belén Ayestarán

1.5k ×0.8

1.3k ×0.8

625 ×0.9

BIOCH

230 ×0.8

151 ×0.8

Citations per year, relative to Belén Ayestarán Belén Ayestarán (= 1×) peers Zenaida Guadalupe

Countries citing papers authored by Belén Ayestarán

Since Specialization

Citations

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

Fields of papers citing papers by Belén Ayestarán

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Belén Ayestarán

This figure shows the co-authorship network connecting the top 25 collaborators of Belén Ayestarán. A scholar is included among the top collaborators of Belén Ayestarán 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 Belén Ayestarán. Belén Ayestarán is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Martínez‐Lapuente, Leticia, et al.. (2024). The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines. Molecules. 29(18). 4432–4432. 1 indexed citations

Zhao, Feng, Leticia Martínez‐Lapuente, Antonio Palacios, Belén Ayestarán, & Zenaida Guadalupe. (2024). Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines. European Food Research and Technology. 250(6). 1587–1609. 3 indexed citations

Martínez‐Lapuente, Leticia, Zenaida Guadalupe, Belén Ayestarán, et al.. (2023). Ultrasound and microwave techniques for assisting ageing on lees of red wines. Food Chemistry. 426. 136660–136660. 5 indexed citations

Pou, Alícia, Pedro Balda, Josep Cifré, et al.. (2023). Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate. OENO One. 57(1). 217–233. 5 indexed citations

Martínez‐Lapuente, Leticia, et al.. (2023). Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules. 28(18). 6477–6477. 2 indexed citations

Guadalupe, Zenaida, et al.. (2023). Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties. Molecules. 28(19). 6770–6770. 4 indexed citations

Martínez‐Lapuente, Leticia, et al.. (2023). Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality. SHILAP Revista de lepidopterología. 4(3). 263–278. 1 indexed citations

Martínez‐Lapuente, Leticia, et al.. (2023). Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines. Food Chemistry. 430. 137047–137047. 14 indexed citations

Pérez‐Magariño, Silvia, et al.. (2022). The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines. Molecules. 27(15). 4815–4815. 15 indexed citations

10.

Zhao, Feng, Leticia Martínez‐Lapuente, Belén Ayestarán, & Zenaida Guadalupe. (2022). Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA. LWT. 173. 114328–114328. 13 indexed citations

11.

Balda, Pedro, et al.. (2022). Utilization of Vertical Cordon System to Improve Source-Sink Balance and Wine Aroma under Water Shortage Conditions of Maturana Blanca. Agronomy. 12(6). 1373–1373. 2 indexed citations

12.

Guadalupe, Zenaida, et al.. (2022). Characterization of polysaccharide extracts recovered from different grape and winemaking products. Food Research International. 157. 111480–111480. 22 indexed citations

13.

Martínez‐Lapuente, Leticia, et al.. (2021). Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. Food Chemistry. 356. 129669–129669. 27 indexed citations

14.

Ayestarán, Belén, et al.. (2018). Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines. Food Chemistry. 276. 187–194. 58 indexed citations

15.

Martínez‐Lapuente, Leticia, Zenaida Guadalupe, & Belén Ayestarán. (2017). Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines. Food Research International. 96. 235–243. 16 indexed citations

16.

Martínez‐Lapuente, Leticia, Zenaida Guadalupe, Belén Ayestarán, & Silvia Pérez‐Magariño. (2014). Role of major wine constituents in the foam properties of white and rosé sparkling wines. Food Chemistry. 174. 330–338. 60 indexed citations

17.

Hernández‐Hierro, José Miguel, Natalia Quijada‐Morín, Leticia Martínez‐Lapuente, et al.. (2013). Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree. Food Chemistry. 146. 41–47. 96 indexed citations

18.

Baluja, J., Javier Tardáguila, Belén Ayestarán, & María P. Diago. (2012). Spatial variability of grape composition in a Tempranillo (Vitis vinifera L.) vineyard over a 3-year survey. Precision Agriculture. 14(1). 40–58. 41 indexed citations

19.

Diago, María P., et al.. (2011). Phenolic composition of Tempranillo wines following early defoliation of the vines. Journal of the Science of Food and Agriculture. 92(4). 925–934. 47 indexed citations

20.

Ayestarán, Belén, et al.. (1996). Clarification by Vacuum Filtration of Grenache Must. Utilization of Free Amino Acids During Fermentation and Bottle-Aging of Wine. American Journal of Enology and Viticulture. 47(3). 313–322. 27 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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