Cristina Lasanta

574 total citations
26 papers, 400 citations indexed

About

Cristina Lasanta is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Cristina Lasanta has authored 26 papers receiving a total of 400 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 18 papers in Plant Science and 8 papers in Biochemistry. Recurrent topics in Cristina Lasanta's work include Fermentation and Sensory Analysis (23 papers), Horticultural and Viticultural Research (17 papers) and Phytochemicals and Antioxidant Activities (8 papers). Cristina Lasanta is often cited by papers focused on Fermentation and Sensory Analysis (23 papers), Horticultural and Viticultural Research (17 papers) and Phytochemicals and Antioxidant Activities (8 papers). Cristina Lasanta collaborates with scholars based in Spain, Netherlands and Mexico. Cristina Lasanta's co-authors include Ildefonso Caro, Remedios Castro, Luis Pérez, Ana Roldán, Víctor Palacios, Enrique Durán, Ana Belén Díaz, Moktar Hamdi, Cristina Cejudo‐Bastante and Antonio Astola 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

Cristina Lasanta

21 papers receiving 390 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Cristina Lasanta Spain 13 307 157 105 65 49 26 400
Massimo Guaita Italy 16 469 1.5× 339 2.2× 290 2.8× 55 0.8× 57 1.2× 38 612
Clécio Galvão Martins Brazil 5 150 0.5× 105 0.7× 113 1.1× 38 0.6× 45 0.9× 7 299
Agnieszka Wilkowska Poland 11 294 1.0× 110 0.7× 143 1.4× 84 1.3× 34 0.7× 18 410
Berta Baca‐Bocanegra Spain 12 227 0.7× 175 1.1× 152 1.4× 51 0.8× 59 1.2× 24 437
Ana C. Correia Portugal 15 351 1.1× 280 1.8× 207 2.0× 138 2.1× 68 1.4× 46 560
Antonella Bosso Italy 18 562 1.8× 415 2.6× 362 3.4× 79 1.2× 68 1.4× 50 761
Nadia Natali Italy 14 463 1.5× 271 1.7× 255 2.4× 91 1.4× 69 1.4× 19 604
Şeniz Karabıyıklı Türkiye 10 274 0.9× 84 0.5× 137 1.3× 100 1.5× 52 1.1× 17 414
Maurizio Petrozziello Italy 15 527 1.7× 403 2.6× 217 2.1× 93 1.4× 66 1.3× 42 659
Eduardo Pires Portugal 5 458 1.5× 192 1.2× 93 0.9× 147 2.3× 79 1.6× 10 554

Countries citing papers authored by Cristina Lasanta

Since Specialization
Citations

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

Fields of papers citing papers by Cristina Lasanta

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cristina Lasanta

This figure shows the co-authorship network connecting the top 25 collaborators of Cristina Lasanta. A scholar is included among the top collaborators of Cristina Lasanta 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 Cristina Lasanta. Cristina Lasanta 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.
Cejudo‐Bastante, Cristina, Lourdes Casas, Cristina Lasanta, et al.. (2025). Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality. Journal of Food Engineering. 397. 112582–112582. 2 indexed citations
2.
Moreno‐García, Jaime, et al.. (2025). Exploring Static Biological Aging as a Method for Producing Low-Alcohol ‘Fino’ Type White Wines. Fermentation. 11(10). 575–575.
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Lasanta, Cristina, et al.. (2023). Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates. Processes. 11(2). 374–374. 12 indexed citations
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Astola, Antonio, Enrique Durán, Ana Belén Díaz, Cristina Lasanta, & Remedios Castro. (2023). Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer. European Food Research and Technology. 249(7). 1677–1687. 6 indexed citations
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Díaz, Ana Belén, Enrique Durán, Cristina Lasanta, & Remedios Castro. (2022). From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods. 11(20). 3215–3215. 13 indexed citations
10.
Castro, Remedios, Ana Belén Díaz, Enrique Durán, & Cristina Lasanta. (2021). Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain. Journal of Food Composition and Analysis. 106. 104278–104278. 20 indexed citations
11.
Castro, Remedios, et al.. (2021). Alternative beverages for probiotic foods. European Food Research and Technology. 248(2). 301–314. 8 indexed citations
12.
Lasanta, Cristina, Enrique Durán, Ana Belén Díaz, & Remedios Castro. (2020). Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers. Journal of the Science of Food and Agriculture. 101(3). 1174–1181. 23 indexed citations
13.
Lasanta, Cristina, et al.. (2018). Benchmarking laboratory‐scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition. Journal of the Science of Food and Agriculture. 98(12). 4749–4758. 35 indexed citations
14.
Lasanta, Cristina, et al.. (2017). La necesidad de incorporar las competencias de comunicación en la formación de los enólogos. SHILAP Revista de lepidopterología. 9. 3006–3006.
15.
Lasanta, Cristina, et al.. (2016). Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid. SHILAP Revista de lepidopterología. 7. 2023–2023.
16.
Lasanta, Cristina, et al.. (2015). Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale. SHILAP Revista de lepidopterología. 5. 2007–2007. 1 indexed citations
17.
Lasanta, Cristina, et al.. (2014). The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate. Food Research International. 64. 432–438. 19 indexed citations
18.
Lasanta, Cristina, Ildefonso Caro, & Luis Pérez. (2012). The influence of cation exchange treatment on the final characteristics of red wines. Food Chemistry. 138(2-3). 1072–1078. 23 indexed citations
19.
Roldán, Ana, et al.. (2010). Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics. Food Chemistry. 126(2). 574–582. 77 indexed citations
20.
Lasanta, Cristina, et al.. (2008). Study of the Lipidic and Proteic Composition of an Industrial Filmogenic Yeast with Applications as a Nutritional Supplement. Journal of Agricultural and Food Chemistry. 56(24). 12025–12030. 2 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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