Inmaculada Álvarez

528 total citations
25 papers, 421 citations indexed

About

Inmaculada Álvarez is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Inmaculada Álvarez has authored 25 papers receiving a total of 421 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 21 papers in Plant Science and 9 papers in Biochemistry. Recurrent topics in Inmaculada Álvarez's work include Fermentation and Sensory Analysis (25 papers), Horticultural and Viticultural Research (21 papers) and Phytochemicals and Antioxidant Activities (9 papers). Inmaculada Álvarez is often cited by papers focused on Fermentation and Sensory Analysis (25 papers), Horticultural and Viticultural Research (21 papers) and Phytochemicals and Antioxidant Activities (9 papers). Inmaculada Álvarez collaborates with scholars based in Spain, South Africa and Italy. Inmaculada Álvarez's co-authors include Victoria Lizama, José Luis Aleixandre, Marı́a José Garcı́a, Margarita Jiménez García, José Luis Aleixandre-Tudó, Diego S. Intrigliolo, Isabel Abrisqueta, Eva P. Pérez‐Álvarez, W.J. du Toit and Gaetano Alessandro Vivaldi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Analytica Chimica Acta and LWT.

In The Last Decade

Inmaculada Álvarez

23 papers receiving 405 citations

Peers

Inmaculada Álvarez

BIOCH

TLHM

GPC

A. Martı́nez Spain

Marijan Bubola Croatia

Armin Schüttler Germany

Justin R. Morris United States

Dawn M. Chapman United States

Faisal Eudes Sam China

Efimia Hatzidimitriou Greece

Philippe Renault France

Xianfang Zhao China

Maria S. Mireles United States

A. Martı́nez Spain

Inmaculada Álvarez

378 ×1.1

492 ×1.4

243 ×1.3

BIOCH

32 ×0.5

TLHM

52 ×1.2

GPC

Citations per year, relative to Inmaculada Álvarez Inmaculada Álvarez (= 1×) peers A. Martı́nez

Countries citing papers authored by Inmaculada Álvarez

Since Specialization

Citations

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

Fields of papers citing papers by Inmaculada Álvarez

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Inmaculada Álvarez

This figure shows the co-authorship network connecting the top 25 collaborators of Inmaculada Álvarez. A scholar is included among the top collaborators of Inmaculada Álvarez 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 Inmaculada Álvarez. Inmaculada Álvarez is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Lizama, Victoria, et al.. (2024). The Application of the Ultrasound Technique in the Production of Rosé and Red Wines. Fermentation. 10(3). 164–164. 1 indexed citations

Ferrer‐Gallego, Raúl, Ignacio Buesa, Inmaculada Álvarez, et al.. (2024). Effects of grapevine canopy leaning on grape composition and wine quality of ‘Bobal’. OENO One. 58(3). 1 indexed citations

Berbegal, Carmen, Lucía Polo, Victoria Lizama, et al.. (2023). Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain. Beverages. 9(1). 17–17. 2 indexed citations

Berbegal, Carmen, Sergi Ferrer, Lucía Polo, et al.. (2023). Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness. Fermentation. 9(7). 654–654.

Álvarez, Inmaculada, et al.. (2022). Application of green tea extract and catechin on the polyphenolic and volatile composition of Monastrell red wines. International Journal of Food Science & Technology. 57(9). 6097–6111. 3 indexed citations

Berbegal, Carmen, Lucía Polo, Inmaculada Álvarez, et al.. (2022). Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics. Fermentation. 8(7). 313–313. 9 indexed citations

Lizama, Victoria, et al.. (2022). Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines. European Food Research and Technology. 248(7). 1787–1802. 1 indexed citations

Pérez‐Álvarez, Eva P., et al.. (2021). Effects of the irrigation regimes on grapevine cv. Bobal in a Mediterranean climate: I. Water relations, vine performance and grape composition. Agricultural Water Management. 248. 106772–106772. 40 indexed citations

Berbegal, Carmen, Victoria Lizama, Lucía Polo, et al.. (2021). Isolation and characterisation of autochthonousSaccharomyces cerevisiaefrom ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin. Australian Journal of Grape and Wine Research. 28(3). 330–346. 3 indexed citations

10.

Aleixandre-Tudó, José Luis, Victoria Lizama, Inmaculada Álvarez, et al.. (2015). Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines. Australian Journal of Grape and Wine Research. 22(2). 205–214. 11 indexed citations

11.

Aleixandre-Tudó, José Luis, et al.. (2015). Application of multivariate regression methods to predict sensory quality of red wines. Czech Journal of Food Sciences. 33(3). 217–227. 16 indexed citations

12.

Blanco, Carlos A., et al.. (2014). Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations. Journal of Food and Nutrition Research. 3(1). 1–8. 7 indexed citations

13.

Aleixandre-Tudó, José Luis, Inmaculada Álvarez, Victoria Lizama, et al.. (2013). Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques. Journal of Agricultural and Food Chemistry. 61(49). 11900–11912. 30 indexed citations

14.

Aleixandre, José Luis, Nilda Sánchez, José Luis Aleixandre-Tudó, et al.. (2012). Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration. Ciência e técnica vitivinícola. 27(2). 61–72. 3 indexed citations

15.

Garcı́a, Marı́a José, José Luis Aleixandre, Inmaculada Álvarez, & Victoria Lizama. (2009). Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds. European Food Research and Technology. 229(1). 133–139. 16 indexed citations

16.

Álvarez, Inmaculada, José Luis Aleixandre, Marı́a José Garcı́a, Victoria Lizama, & José Luis Aleixandre-Tudó. (2008). Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. European Food Research and Technology. 228(4). 501–510. 51 indexed citations

17.

Álvarez, Inmaculada, José Luis Aleixandre, Margarita Jiménez García, & Victoria Lizama. (2005). Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Analytica Chimica Acta. 563(1-2). 109–115. 112 indexed citations

18.

Aleixandre, José Luis, et al.. (2003). Optimization of Making Barrel-Fermented Dry Muscatel Wines. Journal of Agricultural and Food Chemistry. 51(7). 1889–1893. 9 indexed citations

19.

Álvarez, Inmaculada, et al.. (2000). Artificial intelligence in wine-making. OENO One. 34(2). 61–61. 2 indexed citations

20.

Aleixandre, José Luis, Victoria Lizama, Inmaculada Álvarez, & Marı́a José Garcı́a. (2000). Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols. Food Science and Technology International. 6(1). 39–45. 4 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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