Eugenio Revilla

1.8k total citations
36 papers, 1.5k citations indexed

About

Eugenio Revilla is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Eugenio Revilla has authored 36 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 28 papers in Plant Science and 19 papers in Biochemistry. Recurrent topics in Eugenio Revilla's work include Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (22 papers) and Phytochemicals and Antioxidant Activities (19 papers). Eugenio Revilla is often cited by papers focused on Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (22 papers) and Phytochemicals and Antioxidant Activities (19 papers). Eugenio Revilla collaborates with scholars based in Spain, Serbia and France. Eugenio Revilla's co-authors include José-Marı́a Ryan, Eva Garcı́a-Beneytez, Félix Cabello, Emilia Alonso, M. Bourzeix, Manuel Losada, David Carrasco, Rosa Arroyo-García, Alejandro Benito and M.C. Hermosı́n 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

Eugenio Revilla

36 papers receiving 1.4k citations

Peers

Eugenio Revilla
Jean Marc Souquet France
Olga Laureano Portugal
M. Isabel Spranger Portugal
Ahmet Canbaş Türkiye
Cristina Alcalde‐Eon Spain
E. Sánchez‐Palomo Spain
Julieta Mérida Spain
Turgut Cabaroğlu Türkiye
Miriam Ortega-Herás Spain
Violeta Ivanova‐Petropulos North Macedonia
Jean Marc Souquet France
Eugenio Revilla
Citations per year, relative to Eugenio Revilla Eugenio Revilla (= 1×) peers Jean Marc Souquet

Countries citing papers authored by Eugenio Revilla

Since Specialization
Citations

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

Fields of papers citing papers by Eugenio Revilla

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Eugenio Revilla

This figure shows the co-authorship network connecting the top 25 collaborators of Eugenio Revilla. A scholar is included among the top collaborators of Eugenio Revilla 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 Eugenio Revilla. Eugenio Revilla 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.
Losada, Manuel, Lourdes Hernández‐Apaolaza, António Morata, & Eugenio Revilla. (2022). Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia wines. Food Chemistry. 378. 132140–132140. 11 indexed citations
2.
3.
Carrasco, David, Gabriella De Lorenzis, D. Maghradze, et al.. (2014). Allelic variation in the VvMYBA1 and VvMYBA2 domestication genes in natural grapevine populations (Vitis vinifera subsp. sylvestris). Österreichische Botanische Zeitschrift. 301(6). 1613–1624. 21 indexed citations
4.
5.
Revilla, Eugenio, et al.. (2013). Anthocyanin pattern of several red grape cultivars and single-cultivar young wines. Acta Alimentaria. 42(1). 23–35. 4 indexed citations
6.
Losada, Manuel, et al.. (2012). Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines. International Journal of Food Science & Technology. 47(9). 1826–1834. 15 indexed citations
7.
Losada, Manuel, et al.. (2010). Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines. Food Chemistry. 125(3). 884–891. 26 indexed citations
8.
Revilla, Eugenio, Eva Garcı́a-Beneytez, & Félix Cabello. (2008). Anthocyanin fingerprint of clones of Tempranillo grapes and wines made with them. Australian Journal of Grape and Wine Research. 15(1). 70–78. 47 indexed citations
9.
Garcı́a-Beneytez, Eva, Félix Cabello, & Eugenio Revilla. (2003). Analysis of Grape and Wine Anthocyanins by HPLC-MS. Journal of Agricultural and Food Chemistry. 51(19). 5622–5629. 161 indexed citations
10.
Garcı́a-Beneytez, Eva, Eugenio Revilla, & Félix Cabello. (2002). Anthocyanin pattern of several red grape cultivars and wines made from them. European Food Research and Technology. 215(1). 32–37. 103 indexed citations
11.
Revilla, Eugenio, et al.. (2001). Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. Journal of Chromatography A. 915(1-2). 53–60. 124 indexed citations
12.
13.
Alonso, Emilia, et al.. (1995). The Effect of Adding Supplementary Quantities of Seeds During Fermentation on the Phenolic Composition of Wines. American Journal of Enology and Viticulture. 46(3). 363–367. 61 indexed citations
14.
Revilla, Eugenio, et al.. (1993). High-performance liquid chromatographic analysis of carbofuran residues in tomatoes grown in hydroponics. Journal of Chromatography A. 643(1-2). 351–355. 6 indexed citations
15.
Alonso, Emilia, Eugenio Revilla, & M. Bourzeix. (1991). Suitability of water/ethanol mixtures for the extraction of catechins and proanthocyanidins from Vitis vinifera seed containers in a winery by-product. Seed Science and Technology. 19(3). 545–552. 16 indexed citations
16.
Revilla, Eugenio, M. Bourzeix, & Emilia Alonso. (1991). Analysis of catechins and proanthocyanidins in grape seeds by HPLC with photodiode array detection. Chromatographia. 31(9-10). 465–468. 23 indexed citations
17.
Revilla, Eugenio, et al.. (1990). Determination of carbofuran in a nutrient solution by GLC/NPD and HPLC. Chromatographia. 30(7-8). 421–423. 2 indexed citations
18.
Revilla, Eugenio, et al.. (1990). Determination of carbofuran by GLC/NPD and HPLC in tomato fruits. European Food Research and Technology. 191(1). 32–34. 2 indexed citations
19.
Estrella, Isabel, Emilia Alonso, & Eugenio Revilla. (1987). Presence of flavonol aglycones in sherry wines and changes in their content during aging. European Food Research and Technology. 184(1). 27–29. 8 indexed citations
20.
Alonso, Emilia, Isabel Estrella, & Eugenio Revilla. (1986). Presence of quercetin‐3‐O‐glucuronoside in Spanish table wines. Journal of the Science of Food and Agriculture. 37(11). 1118–1120. 4 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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