Carmen González

2.6k total citations
65 papers, 1.8k citations indexed

About

Carmen González is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Carmen González has authored 65 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 58 papers in Food Science, 38 papers in Plant Science and 30 papers in Biochemistry. Recurrent topics in Carmen González's work include Fermentation and Sensory Analysis (56 papers), Horticultural and Viticultural Research (35 papers) and Phytochemicals and Antioxidant Activities (30 papers). Carmen González is often cited by papers focused on Fermentation and Sensory Analysis (56 papers), Horticultural and Viticultural Research (35 papers) and Phytochemicals and Antioxidant Activities (30 papers). Carmen González collaborates with scholars based in Spain, Uruguay and Italy. Carmen González's co-authors include António Morata, José Antonio Suárez-Lepe, Iris Loira, Carlos Escott, Santiago Benito, F. Palomero, María Antonia Bañuelos, Juan Manuel del Fresno, Wendu Tesfaye and María Jesús Callejo and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Carmen González

62 papers receiving 1.8k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Carmen González Spain	27	1.6k	1.2k	727	396	199	65	1.8k
Wendu Tesfaye Spain	23	1.3k 0.8×	761 0.6×	503 0.7×	299 0.8×	137 0.7×	36	1.5k
Ana Mendes‐Ferreira Portugal	25	1.4k 0.8×	879 0.7×	340 0.5×	200 0.5×	165 0.8×	48	1.7k
Eva Navascués Spain	17	1.3k 0.8×	920 0.8×	398 0.5×	172 0.4×	252 1.3×	34	1.4k
José Antonio Suárez-Lepe Spain	35	2.7k 1.6×	1.9k 1.6×	1.1k 1.5×	609 1.5×	379 1.9×	63	2.9k
Fernando Calderón Spain	30	2.4k 1.5×	1.8k 1.5×	822 1.1×	354 0.9×	417 2.1×	55	2.5k
E. Sánchez‐Palomo Spain	23	1.5k 0.9×	1.1k 0.9×	705 1.0×	136 0.3×	155 0.8×	49	1.7k
Carlos Escott Spain	19	934 0.6×	636 0.5×	394 0.5×	221 0.6×	123 0.6×	47	1.0k
Anne Ortiz-Julien France	26	1.3k 0.8×	872 0.7×	228 0.3×	233 0.6×	215 1.1×	42	1.5k
Jean‐Noël Boidron France	12	1.7k 1.0×	963 0.8×	541 0.7×	411 1.0×	192 1.0×	29	1.8k
Santiago Benito Spain	35	3.1k 1.9×	2.3k 1.9×	1.0k 1.4×	467 1.2×	542 2.7×	78	3.2k

Countries citing papers authored by Carmen González

Since Specialization

Citations

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

Fields of papers citing papers by Carmen González

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Carmen González

This figure shows the co-authorship network connecting the top 25 collaborators of Carmen González. A scholar is included among the top collaborators of Carmen González 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 Carmen González. Carmen González 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

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

Morata, António, Carlos Escott, Cristian Vaquero, et al.. (2024). Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction. Food Bioscience. 63. 105700–105700.

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

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

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

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

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

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

Fresno, Juan Manuel del, Francisco Carrau, Carlos Escott, et al.. (2023). Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines. SHILAP Revista de lepidopterología. 68. 2029–2029. 2 indexed citations

10.

Morata, António, Iris Loira, Carlos Escott, et al.. (2023). UHPH processing of grape must to improve wine quality. SHILAP Revista de lepidopterología. 56. 2006–2006. 2 indexed citations

11.

Vaquero, Cristian, et al.. (2022). Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties. Frontiers in Nutrition. 9. 890640–890640. 13 indexed citations

12.

Vaquero, Cristian, Iris Loira, José María Heras, et al.. (2021). Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas. Frontiers in Microbiology. 12. 656262–656262. 27 indexed citations

13.

Fresno, Juan Manuel del, et al.. (2018). Application of ultrasound to improve lees ageing processes in red wines. Food Chemistry. 261. 157–163. 44 indexed citations

14.

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

15.

Morata, António, Iris Loira, José María Heras, et al.. (2015). Yeast influence on the formation of stable pigments in red winemaking. Food Chemistry. 197(Pt A). 686–691. 67 indexed citations

16.

Loira, Iris, Ricardo Vejarano, António Morata, et al.. (2013). Effect of Saccharomyces strains on the quality of red wines aged on lees. Food Chemistry. 139(1-4). 1044–1051. 58 indexed citations

17.

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

18.

Morata, António, Ricardo Vejarano, Santiago Benito, et al.. (2012). Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases. Enzyme and Microbial Technology. 52(2). 99–104. 33 indexed citations

19.

Morata, António, Carmen González, & José Antonio Suárez-Lepe. (2007). Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids. International Journal of Food Microbiology. 116(1). 144–152. 65 indexed citations

20.

Calderón, Fernando, Fernando Rodríguez Varela, Eva Navascués, et al.. (2001). Influence of pH and temperature in the biosynthesis of malic acid in wines by Saccharomyces cerevisiae. 74(845). 474–487. 1 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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