Félix Amárita

490 total citations
21 papers, 367 citations indexed

About

Félix Amárita is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, Félix Amárita has authored 21 papers receiving a total of 367 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 13 papers in Molecular Biology and 8 papers in Biotechnology. Recurrent topics in Félix Amárita's work include Probiotics and Fermented Foods (9 papers), Polyamine Metabolism and Applications (7 papers) and Fermentation and Sensory Analysis (3 papers). Félix Amárita is often cited by papers focused on Probiotics and Fermented Foods (9 papers), Polyamine Metabolism and Applications (7 papers) and Fermentation and Sensory Analysis (3 papers). Félix Amárita collaborates with scholars based in Spain, France and Italy. Félix Amárita's co-authors include Carmen Peláez, Teresa Requena, María Lavilla, Émilie Chambellon, Pascal Bonnarme, M. Nardi, Mireille Yvon, Gonzalo Taborda Ocampo, Pilar Fernández de Palencia and Iñigo Martı́nez de Marañón and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Analytica Chimica Acta.

In The Last Decade

Félix Amárita

21 papers receiving 361 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Félix Amárita Spain 11 228 197 67 66 52 21 367
A. López-Hernández United States 12 194 0.9× 157 0.8× 89 1.3× 32 0.5× 69 1.3× 18 399
Mária Greifová Slovakia 10 216 0.9× 172 0.9× 81 1.2× 33 0.5× 33 0.6× 21 356
Shih‐Yung Chien Taiwan 10 105 0.5× 99 0.5× 37 0.6× 93 1.4× 43 0.8× 10 487
Changlu Ma China 11 238 1.0× 240 1.2× 130 1.9× 17 0.3× 38 0.7× 21 446
Dattatreya S. Banavara United States 10 168 0.7× 87 0.4× 98 1.5× 37 0.6× 41 0.8× 11 314
Yafei Zhai China 10 104 0.5× 167 0.8× 80 1.2× 73 1.1× 27 0.5× 21 407
Masaki Serata Japan 7 205 0.9× 251 1.3× 88 1.3× 20 0.3× 10 0.2× 11 369
T. F. Fryer United Kingdom 11 315 1.4× 353 1.8× 127 1.9× 75 1.1× 79 1.5× 14 548
María de Alba Ireland 13 137 0.6× 134 0.7× 36 0.5× 231 3.5× 280 5.4× 14 500
Normand Robert Canada 9 257 1.1× 252 1.3× 126 1.9× 54 0.8× 39 0.8× 12 405

Countries citing papers authored by Félix Amárita

Since Specialization
Citations

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

Fields of papers citing papers by Félix Amárita

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Félix Amárita

This figure shows the co-authorship network connecting the top 25 collaborators of Félix Amárita. A scholar is included among the top collaborators of Félix Amárita 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 Félix Amárita. Félix Amárita 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.
Lavilla, María, et al.. (2024). Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs. Foods. 13(19). 3187–3187. 2 indexed citations
2.
Lavilla, María, et al.. (2022). Current situation of biogenic amines in Rioja Alavesa red wines: A technical study. 2(5). 222–227. 1 indexed citations
3.
4.
Lavilla, María, et al.. (2021). Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters. International Journal of Food Microbiology. 356. 109324–109324. 26 indexed citations
5.
Mateo, Estíbaliz, et al.. (2020). Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols. Food Microbiology. 90. 103486–103486. 10 indexed citations
6.
Lavilla, María, et al.. (2020). Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region. LWT. 134. 109916–109916. 10 indexed citations
7.
Amárita, Félix, et al.. (2019). Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability. LWT. 116. 108544–108544. 9 indexed citations
8.
Amárita, Félix, et al.. (2007). Evaluation of an extracting method for the detection of Hepatitis A virus in shellfish by SYBR-Green real-time RT-PCR. International Journal of Food Microbiology. 120(1-2). 179–185. 24 indexed citations
9.
Palencia, Pilar Fernández de, et al.. (2005). Diversity of amino acid converting enzymes in wild lactic acid bacteria. Enzyme and Microbial Technology. 38(1-2). 88–93. 32 indexed citations
10.
Bonnarme, Pascal, et al.. (2004). Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from l-methionine byLactococcus lactis. FEMS Microbiology Letters. 236(1). 85–90. 26 indexed citations
11.
Bonnarme, Pascal, et al.. (2004). Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis. HAL (Le Centre pour la Communication Scientifique Directe). 1 indexed citations
12.
Amárita, Félix, et al.. (2004). Identification and Functional Analysis of the Gene Encoding Methionine-γ-Lyase in Brevibacterium linens. Applied and Environmental Microbiology. 70(12). 7348–7354. 71 indexed citations
13.
Amárita, Félix, et al.. (2004). Cooperation between wild lactococcal strains for cheese aroma formation. Food Chemistry. 94(2). 240–246. 23 indexed citations
14.
Amárita, Félix, et al.. (2002). Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions. European Food Research and Technology. 214(1). 58–62. 12 indexed citations
15.
Amárita, Félix, Teresa Requena, Gonzalo Taborda Ocampo, Lourdes Amigo, & Carmen Peláez. (2001). Lactobacillus caseiandLactobacillus plantaruminitiate catabolism of methionine by transamination. Journal of Applied Microbiology. 90(6). 971–978. 51 indexed citations
16.
Amárita, Félix. (2001). Conversion of methionine to methional by Lactococcus lactis. FEMS Microbiology Letters. 204(1). 189–195. 19 indexed citations
17.
Amárita, Félix, et al.. (1998). On-line monitoring of galactoside conjugates and glycerol by flow injection analysis. Analytica Chimica Acta. 373(1). 57–62. 21 indexed citations
18.
Amárita, Félix, et al.. (1997). Hybrid biosensors to estimate lactose in milk. Analytica Chimica Acta. 349(1-3). 153–158. 16 indexed citations
19.
Amárita, Félix, et al.. (1995). Isolation and properties of free and immobilized β‐galactosidase from the psychrotrophic enterobacterium Buttiauxella agrestis (strain NC4). Journal of Applied Bacteriology. 78(6). 630–635. 2 indexed citations
20.
Amárita, Félix, et al.. (1993). β-Galactosidase Activity of Enterobacter agglomerans Biotype 5. LWT. 26(4). 329–333. 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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