C. A. Uthurry
Impact in
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- Wine Industry and Tourism
- Food Science top 5%
- Fermentation and Sensory Analysis
Papers in
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- Fermentation and Sensory Analysis 9
- Food Quality and Safety Studies 2
- Sensory Analysis and Statistical Methods 2
- Probiotics and Fermented Foods 1
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- Horticultural and Viticultural Research 3
- Co-authors
- José Antonio Suárez-Lepe (3 shared papers)António Morata (3 shared papers)Wendu Tesfaye (2 shared papers)Ricardo Vejarano (2 shared papers)Iris Loira (1 shared paper)F. Palomero (2 shared papers)María Antonia Bañuelos (1 shared paper)Santiago Benito (2 shared papers)
In The Last Decade
C. A. Uthurry
9 papers receiving 324 citations
Peers
Comparison fields: 5 of 39
- Tourism, Leisure and Hospitality Management 34
- Food Science 284
- Biochemistry 79
- Biotechnology 62
- Plant Science 164
Countries citing papers authored by C. A. Uthurry
This map shows the geographic impact of C. A. Uthurry'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 C. A. Uthurry with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C. A. Uthurry more than expected).
Fields of papers citing papers by C. A. Uthurry
This network shows the impact of papers produced by C. A. Uthurry. 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 C. A. Uthurry. The network helps show where C. A. Uthurry may publish in the future.
Co-authors
The 16 scholars most cited alongside C. A. Uthurry, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2014 | 102 | |
| 2 | 2005 | 79 | |
| 3 | 2004 | 46 | |
| 4 | 2009 | 35 | |
| 5 | 2012 | 33 | |
| 6 | 2011 | 25 | |
| 7 | 2019 | 8 | |
| 8 | 2007 | 2 | |
| 9 | 2021 | 1 | |
| 10 | Primeros criterios de selección de levaduras para la vinificación en tinto | 2003 | 0 |
About C. A. Uthurry
C. A. Uthurry is a scholar working on Food Science, Plant Science, Animal Science and Zoology, Molecular Biology and Biotechnology, having authored 10 papers that have together received 331 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (9 papers), Horticultural and Viticultural Research (3 papers), Meat and Animal Product Quality (3 papers), Food Quality and Safety Studies (2 papers), Phytochemicals and Antioxidant Activities (2 papers), Sensory Analysis and Statistical Methods (2 papers), Biochemical and biochemical processes (2 papers) and Probiotics and Fermented Foods (1 paper). The work is most often cited by research in Tourism, Leisure and Hospitality Management (34 citations), Food Science (284 citations), Biochemistry (79 citations), Biotechnology (62 citations) and Plant Science (164 citations). C. A. Uthurry has collaborated with scholars based in Spain and Argentina. Frequent co-authors include José Antonio Suárez-Lepe, António Morata, Wendu Tesfaye, Ricardo Vejarano, Iris Loira, F. Palomero, María Antonia Bañuelos, Santiago Benito, David Hevia and B. Colomo. Their work appears in journals such as Journal of the Institute of Brewing, Food Chemistry, Enzyme and Microbial Technology, International Journal of Food Microbiology and OENO One.
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.