Eva Navascués

1.8k total citations
34 papers, 1.4k citations indexed

About

Eva Navascués is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Eva Navascués has authored 34 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 21 papers in Plant Science and 10 papers in Biochemistry. Recurrent topics in Eva Navascués's work include Fermentation and Sensory Analysis (28 papers), Horticultural and Viticultural Research (21 papers) and Phytochemicals and Antioxidant Activities (10 papers). Eva Navascués is often cited by papers focused on Fermentation and Sensory Analysis (28 papers), Horticultural and Viticultural Research (21 papers) and Phytochemicals and Antioxidant Activities (10 papers). Eva Navascués collaborates with scholars based in Spain, Germany and Finland. Eva Navascués's co-authors include Antonio Santos, Domingo Marquina, Ignacio Belda, Javier Ruíz, Santiago Benito, Fernando Calderón, Doris Rauhut, M. Victoria Moreno‐Arribas, Adelaida Esteban‐Fernández and Javier Vicente and has published in prestigious journals such as SHILAP Revista de lepidopterología, Nature Biotechnology and Food Chemistry.

In The Last Decade

Eva Navascués

29 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Eva Navascués Spain 17 1.3k 920 398 252 237 34 1.4k
Anne Ortiz-Julien France 26 1.3k 1.1× 872 0.9× 228 0.6× 215 0.9× 479 2.0× 42 1.5k
Krista M. Sumby Australia 15 986 0.8× 568 0.6× 200 0.5× 125 0.5× 271 1.1× 23 1.1k
Carmen González Spain 27 1.6k 1.3× 1.2k 1.3× 727 1.8× 199 0.8× 159 0.7× 65 1.8k
Carlos Escott Spain 19 934 0.7× 636 0.7× 394 1.0× 123 0.5× 117 0.5× 47 1.0k
Carmen Berbegal Spain 17 897 0.7× 543 0.6× 141 0.4× 166 0.7× 234 1.0× 28 1.1k
Gabriella Siesto Italy 16 834 0.7× 549 0.6× 138 0.3× 176 0.7× 188 0.8× 33 924
Lourdes Moyano Spain 17 1.0k 0.8× 720 0.8× 426 1.1× 109 0.4× 218 0.9× 34 1.1k
Yibin Lan China 21 1.2k 0.9× 935 1.0× 501 1.3× 121 0.5× 484 2.0× 67 1.5k
Davide Slaghenaufi Italy 17 731 0.6× 511 0.6× 244 0.6× 88 0.3× 197 0.8× 45 836
Ángel Benito Spain 9 677 0.5× 514 0.6× 206 0.5× 127 0.5× 143 0.6× 13 751

Countries citing papers authored by Eva Navascués

Since Specialization
Citations

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

Fields of papers citing papers by Eva Navascués

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Eva Navascués

This figure shows the co-authorship network connecting the top 25 collaborators of Eva Navascués. A scholar is included among the top collaborators of Eva Navascués 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 Eva Navascués. Eva Navascués 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
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Pérez‐Magariño, Silvia, et al.. (2024). Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis. American Journal of Enology and Viticulture. 75(1). 750008–750008. 1 indexed citations
4.
Vicente, Javier, Eva Navascués, Antonio Santos, et al.. (2024). A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions. Food Chemistry X. 21. 101214–101214. 17 indexed citations
5.
Vicente, Javier, Eva Navascués, Fernando Calderón, et al.. (2023). Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production. Fermentation. 9(2). 165–165. 13 indexed citations
6.
Fuente, David de la, et al.. (2023). Yield estimation using machine learning from satellite imagery. SHILAP Revista de lepidopterología. 68. 1013–1013.
7.
Vicente, Javier, Eva Navascués, Santiago Benito, Domingo Marquina, & Antonio Santos. (2023). Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring. International Journal of Food Microbiology. 394. 110186–110186. 9 indexed citations
8.
Vicente, Javier, Eva Navascués, Fernando Calderón, et al.. (2021). An Integrative View of the Role of Lachancea thermotolerans in Wine Technology. Foods. 10(11). 2878–2878. 49 indexed citations
9.
Alonso, Alejandro, Miguel de Celis, Javier Ruíz, et al.. (2019). Looking at the Origin: Some Insights into the General and Fermentative Microbiota of Vineyard Soils. Fermentation. 5(3). 78–78. 14 indexed citations
10.
Ruíz, Javier, Ignacio Belda, Daniela Fracassetti, et al.. (2019). Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Applied Microbiology and Biotechnology. 103(18). 7425–7450. 147 indexed citations
11.
Ruíz, Javier, Ignacio Belda, Beata Beisert, et al.. (2018). Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines. Applied Microbiology and Biotechnology. 102(19). 8501–8509. 76 indexed citations
12.
Belda, Ignacio, Javier Ruíz, Beata Beisert, et al.. (2017). Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. International Journal of Food Microbiology. 257. 183–191. 86 indexed citations
13.
Belda, Ignacio, et al.. (2016). Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking. International Journal of Food Microbiology. 223. 1–8. 75 indexed citations
14.
Berbegal, Carmen, et al.. (2016). Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter. International Journal of Food Microbiology. 244. 11–18. 25 indexed citations
15.
Belda, Ignacio, et al.. (2014). Biotech patents and science policy: the Spanish experience. Nature Biotechnology. 32(1). 59–61. 5 indexed citations
16.
Santos, Antonio, et al.. (2010). Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. International Journal of Food Microbiology. 145(1). 147–154. 50 indexed citations
17.
Navascués, Eva. (2007). Brettanomyces/Dekkera: control y detección en bodegas. 2.
18.
Navascués, Eva, et al.. (2003). Elaboración de vinos tintos de crianza: impacto de nuevas preparaciones enzimáticas sobre la variedad Cabernet sauvignon y Tempranillo. 45–50. 4 indexed citations
19.
Navascués, Eva, et al.. (2001). Variabilidad en las necesidades de oxígeno y nitrógeno asimilable en función de las cepas de levaduras enológicas. 39–42. 1 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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