Iris Loira

3.7k total citations
74 papers, 2.6k citations indexed

About

Iris Loira is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Iris Loira has authored 74 papers receiving a total of 2.6k indexed citations (citations by other indexed papers that have themselves been cited), including 70 papers in Food Science, 55 papers in Plant Science and 34 papers in Biochemistry. Recurrent topics in Iris Loira's work include Fermentation and Sensory Analysis (69 papers), Horticultural and Viticultural Research (53 papers) and Phytochemicals and Antioxidant Activities (34 papers). Iris Loira is often cited by papers focused on Fermentation and Sensory Analysis (69 papers), Horticultural and Viticultural Research (53 papers) and Phytochemicals and Antioxidant Activities (34 papers). Iris Loira collaborates with scholars based in Spain, France and Uruguay. Iris Loira's co-authors include António Morata, José Antonio Suárez-Lepe, Carmen González, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, Wendu Tesfaye, Ali Demırcı, Jeffrey M. Catchmark and Je‐Ruei Liu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Iris Loira

70 papers receiving 2.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Iris Loira Spain 32 2.1k 1.6k 840 524 307 74 2.6k
María Arévalo‐Villena Spain 23 865 0.4× 464 0.3× 161 0.2× 315 0.6× 38 0.1× 59 1.4k
Fulgencio Marín‐Iniesta Spain 19 639 0.3× 382 0.2× 217 0.3× 387 0.7× 120 0.4× 47 1.2k
Giuseppe Muratore Italy 26 806 0.4× 962 0.6× 394 0.5× 74 0.1× 532 1.7× 88 1.9k
João Batista de Almeida e Silva Brazil 30 905 0.4× 458 0.3× 187 0.2× 361 0.7× 172 0.6× 76 2.6k
Hongjie Lei China 23 1.3k 0.6× 505 0.3× 300 0.4× 191 0.4× 175 0.6× 63 1.9k
Inmaculada Mateos‐Aparicio Spain 22 780 0.4× 605 0.4× 163 0.2× 141 0.3× 201 0.7× 49 1.8k
María Guadalupe Aguilar‐Uscanga Mexico 22 321 0.2× 348 0.2× 98 0.1× 264 0.5× 113 0.4× 79 1.6k
Marta Igual Spain 27 1.2k 0.6× 559 0.3× 606 0.7× 257 0.5× 56 0.2× 106 2.1k
José De J. Berrios United States 32 1.3k 0.6× 960 0.6× 445 0.5× 141 0.3× 306 1.0× 72 2.5k
Şenol İbanoğlu Türkiye 26 1.4k 0.7× 562 0.3× 277 0.3× 140 0.3× 141 0.5× 57 2.3k

Countries citing papers authored by Iris Loira

Since Specialization
Citations

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

Fields of papers citing papers by Iris Loira

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Iris Loira

This figure shows the co-authorship network connecting the top 25 collaborators of Iris Loira. A scholar is included among the top collaborators of Iris Loira 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 Iris Loira. Iris Loira 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.
Escott, Carlos, Cristian Vaquero, Iris Loira, et al.. (2025). Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces. LWT. 223. 117746–117746. 1 indexed citations
2.
3.
Vaquero, Cristian, Carlos Escott, Iris Loira, et al.. (2024). Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima in Tempranillo Must. Biomolecules. 14(12). 1498–1498. 1 indexed citations
4.
Izquierdo-Cañas, Pedro Miguel, Juan Manuel del Fresno, Manuel Malfeito‐Ferreira, et al.. (2024). Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation. International Journal of Food Microbiology. 427. 110977–110977. 7 indexed citations
5.
Malfeito‐Ferreira, Manuel, Mahesh Chandra, Joana Oliveira, et al.. (2024). Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking. Fermentation. 10(8). 401–401. 1 indexed citations
6.
Escott, Carlos, Juan Manuel del Fresno, Iris Loira, et al.. (2023). Cluster microclimate, canopy management and its influence on the berry (size and composition) quality. SHILAP Revista de lepidopterología. 68. 1027–1027.
7.
Escott, Carlos, Cristian Vaquero, Iris Loira, et al.. (2023). The use of Pulsed Light to reduce native population on the pruina of grapes, and the use of Lachancea thermotolerans as red wine acidifier. SHILAP Revista de lepidopterología. 56. 2023–2023. 1 indexed citations
8.
Comuzzo, Piergiorgio, et al.. (2023). Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming. Frontiers in Microbiology. 14. 1273940–1273940. 6 indexed citations
9.
Morata, António, Iris Loira, Carlos Escott, et al.. (2023). UHPH processing of grape must to improve wine quality. SHILAP Revista de lepidopterología. 56. 2006–2006. 2 indexed citations
10.
11.
Vaquero, Cristian, Iris Loira, Javier Raso, et al.. (2021). Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods. 10(7). 1472–1472. 17 indexed citations
12.
Vaquero, Cristian, Iris Loira, José María Heras, et al.. (2021). Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas. Frontiers in Microbiology. 12. 656262–656262. 27 indexed citations
13.
Loira, Iris, et al.. (2020). Empleo de ácido fumárico y quitosano para inhibir la fermentación maloláctica. 4. 1 indexed citations
14.
Morata, António, María Antonia Bañuelos, Carmen López, et al.. (2019). Use of fumaric acid to control pH and inhibit malolactic fermentation in wines. Food Additives & Contaminants Part A. 37(2). 228–238. 32 indexed citations
15.
Fresno, Juan Manuel del, et al.. (2018). Application of ultrasound to improve lees ageing processes in red wines. Food Chemistry. 261. 157–163. 44 indexed citations
16.
Chen, Kai, Carlos Escott, Iris Loira, et al.. (2016). The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules. 21(11). 1445–1445. 34 indexed citations
17.
Escott, Carlos, António Morata, Iris Loira, Wendu Tesfaye, & José Antonio Suárez-Lepe. (2016). Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomycesyeasts. Journal of Applied Microbiology. 121(5). 1346–1356. 19 indexed citations
18.
Loira, Iris, António Morata, Piergiorgio Comuzzo, et al.. (2015). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. Food Research International. 76(Pt 3). 325–333. 102 indexed citations
19.
Loira, Iris, Ricardo Vejarano, António Morata, et al.. (2013). Effect of Saccharomyces strains on the quality of red wines aged on lees. Food Chemistry. 139(1-4). 1044–1051. 58 indexed citations
20.
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

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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