F. Palomero

1.0k total citations
21 papers, 723 citations indexed

About

F. Palomero is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, F. Palomero has authored 21 papers receiving a total of 723 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 13 papers in Plant Science and 6 papers in Biochemistry. Recurrent topics in F. Palomero's work include Fermentation and Sensory Analysis (18 papers), Horticultural and Viticultural Research (13 papers) and Phytochemicals and Antioxidant Activities (6 papers). F. Palomero is often cited by papers focused on Fermentation and Sensory Analysis (18 papers), Horticultural and Viticultural Research (13 papers) and Phytochemicals and Antioxidant Activities (6 papers). F. Palomero collaborates with scholars based in Spain, United Kingdom and Peru. F. Palomero's co-authors include José Antonio Suárez-Lepe, Santiago Benito, António Morata, Fernando Calderón, Carmen González, Daniel Palmero Llamas, Iris Loira, C. A. Uthurry, Wendu Tesfaye and Anastasia Mylona and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Food Microbiology.

In The Last Decade

F. Palomero

19 papers receiving 709 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
F. Palomero Spain 14 692 496 246 147 106 21 723
C. Hidalgo Spain 10 720 1.0× 471 0.9× 245 1.0× 146 1.0× 125 1.2× 13 818
Felipe Palomero Spain 14 567 0.8× 441 0.9× 182 0.7× 103 0.7× 95 0.9× 21 622
Emanuele Tosi Italy 14 642 0.9× 518 1.0× 217 0.9× 92 0.6× 98 0.9× 23 681
Michela Azzolini Italy 12 517 0.7× 415 0.8× 167 0.7× 80 0.5× 86 0.8× 15 554
Iolanda Rosi Italy 14 593 0.9× 404 0.8× 190 0.8× 161 1.1× 54 0.5× 22 706
Mark Solomon Australia 13 691 1.0× 496 1.0× 147 0.6× 92 0.6× 144 1.4× 20 750
Stefanie Fritsch Germany 10 497 0.7× 349 0.7× 134 0.5× 106 0.7× 83 0.8× 17 520
Damien Steyer France 9 444 0.6× 371 0.7× 107 0.4× 97 0.7× 84 0.8× 19 611
Audrey Bloem France 15 711 1.0× 410 0.8× 144 0.6× 158 1.1× 87 0.8× 25 770
Rocchina Pietrafesa Italy 14 537 0.8× 345 0.7× 91 0.4× 96 0.7× 111 1.0× 29 610

Countries citing papers authored by F. Palomero

Since Specialization
Citations

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

Fields of papers citing papers by F. Palomero

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of F. Palomero

This figure shows the co-authorship network connecting the top 25 collaborators of F. Palomero. A scholar is included among the top collaborators of F. Palomero 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 F. Palomero. F. Palomero 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.
Palomero, F., et al.. (2020). AJOE: pasado, presente y futuro. ¿Qué ocurre con los jóvenes oftalmólogos?. Archivos de la Sociedad Española de Oftalmología. 95(10). 469–470. 2 indexed citations
2.
Palomero, F., et al.. (2020). AJOE: Past, present and future. What happens to young ophthalmologists?. Archivos de la Sociedad Española de Oftalmología (English Edition). 95(10). 469–470. 1 indexed citations
3.
Morata, António, María Antonia Bañuelos, Carlos Linares López, et al.. (2019). The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines. SHILAP Revista de lepidopterología. 15. 2034–2034. 2 indexed citations
4.
Mylona, Anastasia, Juan Manuel del Fresno, F. Palomero, et al.. (2016). Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety. International Journal of Food Microbiology. 232. 63–72. 63 indexed citations
5.
Benito, Santiago, F. Palomero, Fernando Calderón, Daniel Palmero Llamas, & José Antonio Suárez-Lepe. (2014). Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiology. 42. 218–224. 60 indexed citations
6.
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
7.
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
8.
Suárez-Lepe, José Antonio, F. Palomero, Santiago Benito, Fernando Calderón, & António Morata. (2012). Oenological versatility of Schizosaccharomyces spp.. European Food Research and Technology. 235(3). 375–383. 40 indexed citations
9.
Benito, Santiago, F. Palomero, António Morata, et al.. (2012). Physiological features of Schizosaccharomyces pombe of interest in making of white wines. European Food Research and Technology. 236(1). 29–36. 54 indexed citations
10.
Morata, António, Santiago Benito, Carmen González, et al.. (2012). Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine. European Food Research and Technology. 235(1). 147–154. 30 indexed citations
11.
Benito, Santiago, et al.. (2011). FOOD SCIENCE FERMENTATION PRACTICE AT LABORATORY CONDITIONS. 6091–6097.
12.
Palomero, F., et al.. (2011). Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables. European Food Research and Technology. 232(6). 971–977. 14 indexed citations
13.
Benito, Santiago, F. Palomero, António Morata, Fernando Calderón, & José Antonio Suárez-Lepe. (2009). Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces : Application for Dekkera/Brettanomyces Control in Red Wine Making. Journal of Food Science. 74(1). M15–22. 40 indexed citations
14.
Benito, Santiago, F. Palomero, António Morata, C. A. Uthurry, & José Antonio Suárez-Lepe. (2009). Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts. International Journal of Food Microbiology. 132(2-3). 145–152. 35 indexed citations
15.
Benito, Santiago, F. Palomero, António Morata, Fernando Calderón, & José Antonio Suárez-Lepe. (2009). A method for estimatingDekkera/Brettanomycespopulations in wines. Journal of Applied Microbiology. 106(5). 1743–1751. 28 indexed citations
16.
Palomero, F., Santiago Benito, António Morata, et al.. (2009). Effect on the autolysis process and the colouring matter of several commercial preparations with β-glucanase action in red winemaking. European Food Research and Technology. 229(4). 585–592. 10 indexed citations
17.
Palomero, F., António Morata, Santiago Benito, Fernando Calderón, & José Antonio Suárez-Lepe. (2008). New genera of yeasts for over-lees aging of red wine. Food Chemistry. 112(2). 432–441. 67 indexed citations
18.
Benito, Santiago, et al.. (2007). Ecología y prevención de Brettanomyces / Dekkera durante la elaboración y crianza de vinos tintos. 32–37.
19.
Palomero, F., António Morata, Santiago Benito, Carmen González, & José Antonio Suárez-Lepe. (2007). Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content. Food Chemistry. 105(2). 838–846. 59 indexed citations
20.
Benito, Santiago, et al.. (2006). Detección de "Brettanomyces/Dekkera" en vinos tintos mediante el uso de medios selectivo-diferenciales. 27–31. 3 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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