Francesca Fort

1.3k total citations
38 papers, 997 citations indexed

About

Francesca Fort is a scholar working on Food Science, Plant Science and Tourism, Leisure and Hospitality Management. According to data from OpenAlex, Francesca Fort has authored 38 papers receiving a total of 997 indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Food Science, 33 papers in Plant Science and 12 papers in Tourism, Leisure and Hospitality Management. Recurrent topics in Francesca Fort's work include Fermentation and Sensory Analysis (34 papers), Horticultural and Viticultural Research (33 papers) and Wine Industry and Tourism (12 papers). Francesca Fort is often cited by papers focused on Fermentation and Sensory Analysis (34 papers), Horticultural and Viticultural Research (33 papers) and Wine Industry and Tourism (12 papers). Francesca Fort collaborates with scholars based in Spain, Chile and Italy. Francesca Fort's co-authors include Fernando Zamora, Joan Miquel Canals, Mireia Esteruelas, Nikolaos Kontoudakis, Mariona Gil, Víctor de Freitas, Lluı́s Arola, Nathalie Sieczkowski, Roser Canals and Isidro Hermosín‐Gutiérrez 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

Francesca Fort

37 papers receiving 968 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Francesca Fort Spain 18 884 784 297 199 133 38 997
Mireia Esteruelas Spain 14 778 0.9× 685 0.9× 274 0.9× 150 0.8× 109 0.8× 17 835
Helen E. Holt Australia 14 835 0.9× 694 0.9× 301 1.0× 189 0.9× 127 1.0× 15 908
Mariona Gil Spain 15 691 0.8× 583 0.7× 299 1.0× 122 0.6× 112 0.8× 41 787
Miguel Ángel González Viñas Spain 19 928 1.0× 624 0.8× 396 1.3× 93 0.5× 150 1.1× 41 1.1k
Lourdes Moyano Spain 17 1.0k 1.2× 720 0.9× 426 1.4× 109 0.5× 218 1.6× 34 1.1k
Debra Inglis Canada 15 633 0.7× 360 0.5× 183 0.6× 82 0.4× 161 1.2× 29 717
António M. Jordão Portugal 19 792 0.9× 681 0.9× 522 1.8× 93 0.5× 101 0.8× 61 950
Ana M. Martínez‐Gil Spain 20 788 0.9× 764 1.0× 290 1.0× 116 0.6× 176 1.3× 41 928
Patrocinio Garijo Spain 19 909 1.0× 669 0.9× 200 0.7× 230 1.2× 175 1.3× 41 991
Javier Portu Spain 22 1.1k 1.2× 1.1k 1.4× 414 1.4× 138 0.7× 279 2.1× 48 1.4k

Countries citing papers authored by Francesca Fort

Since Specialization
Citations

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

Fields of papers citing papers by Francesca Fort

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Francesca Fort

This figure shows the co-authorship network connecting the top 25 collaborators of Francesca Fort. A scholar is included among the top collaborators of Francesca Fort 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 Francesca Fort. Francesca Fort 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.
Peña‐Neira, Álvaro, Jordi Gombau, Xavier Montané, et al.. (2025). Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning. Food Chemistry. 484. 144421–144421. 5 indexed citations
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Gombau, Jordi, Adela Mena‐Morales, Esteban García‐Romero, et al.. (2024). Influence of the thickness of oak alternatives on the composition and quality of red wines. European Food Research and Technology. 250(9). 2431–2443. 1 indexed citations
4.
Gombau, Jordi, et al.. (2024). Comparison of ancestral and traditional methods for elaborating sparkling wines. Current Research in Food Science. 8. 100768–100768. 2 indexed citations
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Gombau, Jordi, Adela Mena‐Morales, José Pérez‐Navarro, et al.. (2022). Comparative study of volatile substances and ellagitannins released into wine by <i>Quercus pyrenaica</i>, <i>Quercus petraea</i> and <i>Quercus alba</i> barrels. OENO One. 56(3). 233–245. 4 indexed citations
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Pascual, Olga, Jordi Gombau, Anne Ortiz-Julien, et al.. (2017). Study of the effectiveness of a strain ofSaccharomyces cerevisiaeselected for the production of wines with higher acidity and lower alcoholic strength. SHILAP Revista de lepidopterología. 9. 2002–2002. 2 indexed citations
11.
Sieczkowski, Nathalie, et al.. (2017). Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality. SHILAP Revista de lepidopterología. 9. 2031–2031. 3 indexed citations
12.
Sieczkowski, Nathalie, et al.. (2016). Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava). SHILAP Revista de lepidopterología. 7. 2024–2024. 3 indexed citations
13.
Mateo‐Sanz, Josep M., et al.. (2016). SSR Analysis of 338 Accessions Planted in Penedès (Spain) Reveals 28 Unreported Molecular Profiles of Vitis vinifera L.. American Journal of Enology and Viticulture. 67(4). 466–470. 14 indexed citations
14.
Kontoudakis, Nikolaos, Sergio Gómez‐Alonso, Esteban García‐Romero, et al.. (2015). Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content. Food Chemistry. 199. 822–827. 37 indexed citations
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Gil, Mariona, Mireia Esteruelas, Nikolaos Kontoudakis, et al.. (2013). Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning. Journal of Agricultural and Food Chemistry. 61(20). 4968–4978. 67 indexed citations
17.
Gil, Mariona, et al.. (2013). Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics. European Food Research and Technology. 237(4). 481–488. 50 indexed citations
18.
Kontoudakis, Nikolaos, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, & Fernando Zamora. (2009). Comparison of methods for estimating phenolic maturity in grapes: Correlation between predicted and obtained parameters. Analytica Chimica Acta. 660(1-2). 127–133. 44 indexed citations
19.
Kontoudakis, Nikolaos, et al.. (2008). Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover. Australian Journal of Grape and Wine Research. 14(2). 116–122. 14 indexed citations
20.
Esteruelas, Mireia, et al.. (2008). Characterization of natural haze protein in sauvignon white wine. Food Chemistry. 113(1). 28–35. 68 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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