Eva Valero

2.0k total citations
52 papers, 1.6k citations indexed

About

Eva Valero is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Eva Valero has authored 52 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 21 papers in Plant Science and 18 papers in Molecular Biology. Recurrent topics in Eva Valero's work include Fermentation and Sensory Analysis (41 papers), Horticultural and Viticultural Research (20 papers) and Phytochemicals and Antioxidant Activities (8 papers). Eva Valero is often cited by papers focused on Fermentation and Sensory Analysis (41 papers), Horticultural and Viticultural Research (20 papers) and Phytochemicals and Antioxidant Activities (8 papers). Eva Valero collaborates with scholars based in Spain, France and Portugal. Eva Valero's co-authors include José M. Ortega, Dorit Elisabeth Schuller, Margarida Casal, Sylvie Dequin, Carmen Millán, Juan Carlos Mauricio, Gustavo Cordero-Bueso, Teresa Arroyo, Brigitte Cambon and Ana Serrano and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Cell Science.

In The Last Decade

Eva Valero

50 papers receiving 1.5k 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 Valero Spain 23 1.1k 769 614 244 187 52 1.6k
Benoît Bach Switzerland 14 360 0.3× 225 0.3× 293 0.5× 19 0.1× 75 0.4× 25 652
John Londesborough Finland 30 618 0.6× 763 1.0× 2.1k 3.4× 29 0.1× 10 0.1× 75 2.7k
M. Rosario Fernández Spain 17 189 0.2× 198 0.3× 899 1.5× 17 0.1× 10 0.1× 35 1.1k
Dinesh Chandra Agrawal Taiwan 19 120 0.1× 535 0.7× 566 0.9× 5 0.0× 82 0.4× 76 965
Tiziana Lodi Italy 23 179 0.2× 186 0.2× 1.4k 2.3× 5 0.0× 17 0.1× 76 1.8k
Xianglong Zhang China 13 219 0.2× 106 0.1× 332 0.5× 5 0.0× 74 0.4× 46 784
Akira Nishimura Japan 22 171 0.2× 234 0.3× 1.3k 2.1× 2 0.0× 37 0.2× 83 1.7k
Keqin Chen China 16 119 0.1× 758 1.0× 1.2k 1.9× 2 0.0× 268 1.4× 35 1.5k
Mislav Oreb Germany 21 126 0.1× 339 0.4× 1.3k 2.1× 5 0.0× 11 0.1× 52 1.6k
Jianxun Li China 22 508 0.5× 148 0.2× 499 0.8× 201 1.1× 60 1.5k

Countries citing papers authored by Eva Valero

Since Specialization
Citations

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

Fields of papers citing papers by Eva Valero

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Eva Valero

This figure shows the co-authorship network connecting the top 25 collaborators of Eva Valero. A scholar is included among the top collaborators of Eva Valero 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 Valero. Eva Valero 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.
Valero, Eva, et al.. (2025). Occurrence of melatonin and its precursors in wines marketed in Spain determined through a validated UHPLC-MS/MS method. Journal of Food Composition and Analysis. 147. 108064–108064.
2.
3.
Cerezo, Ana B., et al.. (2024). From tyrosine to hydroxytyrosol: a pathway involving biologically active compounds and their determination in wines by ultra performance liquid chromatography with mass spectrometry. Journal of the Science of Food and Agriculture. 104(15). 9399–9409. 2 indexed citations
4.
Úbeda, Cristina, et al.. (2024). Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation. International Journal of Food Microbiology. 421. 110788–110788. 5 indexed citations
5.
Valero, Eva, António Garrido, Francisco Rodríguez‐Gómez, et al.. (2022). Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle. LWT. 158. 113157–113157. 4 indexed citations
6.
Valero, Eva, et al.. (2022). Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv Syrah. Food Research International. 160. 111694–111694. 3 indexed citations
7.
Valls, Josep, Eva Valero, Ruth Hornedo‐Ortega, et al.. (2021). Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation. Food Chemistry. 374. 131742–131742. 17 indexed citations
8.
Morales, M. Lourdes, et al.. (2019). Volatile metabolites produced by different flor yeast strains during wine biological ageing. Food Research International. 128. 108771–108771. 12 indexed citations
9.
Gil-Díaz, M., Eva Valero, Juan Mariano Cabellos, Margarita Jiménez García, & Teresa Arroyo. (2019). The impact of active dry yeasts in commercial wineries from the Denomination of Origen “Vinos de Madrid”, Spain. 3 Biotech. 9(11). 382–382. 4 indexed citations
10.
Álvarez‐Fernández, M. Antonia, et al.. (2016). Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains. Food Chemistry. 217. 431–437. 66 indexed citations
11.
Valero, Eva, et al.. (2015). [CITY VS. COUNTRYSIDE: WHERE DO YOU EAT BEST AND HEALTHIEST?].. PubMed. 32(5). 2286–93. 3 indexed citations
12.
Cerrillo, Isabel, María‐Soledad Fernández‐Pachón, Eva Valero, et al.. (2012). Dos métodos para determinar la prevalencia de sobrepeso y obesidad en niños de 8 a 9 años de Sevilla, España. Nutrición Hospitalaria. 27(2). 463–468. 1 indexed citations
13.
Blondin, Bruno, et al.. (2011). Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1. Biotechnology Progress. 28(2). 327–336. 12 indexed citations
14.
Valero, Eva, et al.. (2011). Transcription profiling of sparkling wine second fermentation. International Journal of Food Microbiology. 153(1-2). 176–182. 34 indexed citations
15.
Cordero-Bueso, Gustavo, Teresa Arroyo, Ana Serrano, & Eva Valero. (2011). Influence of different floor management strategies of the vineyard on the natural yeast population associated with grape berries. International Journal of Food Microbiology. 148(1). 23–29. 24 indexed citations
16.
Lobera, Ignacio Jáuregui, et al.. (2010). PROPIEDADES PSICOMÉTRICAS DE LA VERSIÓN ESPAÑOLA DEL “FOOD CRAVING INVENTORY” (FCI-SP). Nutrición Hospitalaria. 25. 5 indexed citations
17.
Jordà, Mireia, Antònia Vinyals, Eva Cubillo, et al.. (2007). Id-1 is induced in MDCK epithelial cells by activated Erk/MAPK pathway in response to expression of the Snail and E47 transcription factors. Experimental Cell Research. 313(11). 2389–2403. 33 indexed citations
18.
Valero, Eva, Brigitte Cambon, Dorit Elisabeth Schuller, Margarida Casal, & Sylvie Dequin. (2006). Biodiversity ofSaccharomycesyeast strains from grape berries of wine-producing areas using starter commercial yeasts. FEMS Yeast Research. 7(2). 317–329. 85 indexed citations
19.
Valero, Eva, Carmen Millán, & José M. Ortega. (2001). Influence of Pre-Fermentative Treatment on the Fatty Acid Content of Saccharomyces cerevisiae(M330-9) during Alcoholic Fermentation of Grape Must.. Journal of Bioscience and Bioengineering. 91(2). 117–122. 10 indexed citations
20.
Valero, Eva, et al.. (1998). Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of Saccharomyces cerevisiae during alcoholic fermentation. American Journal of Enology and Viticulture. 49(2). 119–124. 23 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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