Isidro Hermosín‐Gutiérrez

7.3k total citations
127 papers, 6.1k citations indexed

About

Isidro Hermosín‐Gutiérrez is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Isidro Hermosín‐Gutiérrez has authored 127 papers receiving a total of 6.1k indexed citations (citations by other indexed papers that have themselves been cited), including 107 papers in Food Science, 101 papers in Biochemistry and 91 papers in Plant Science. Recurrent topics in Isidro Hermosín‐Gutiérrez's work include Phytochemicals and Antioxidant Activities (101 papers), Fermentation and Sensory Analysis (94 papers) and Horticultural and Viticultural Research (82 papers). Isidro Hermosín‐Gutiérrez is often cited by papers focused on Phytochemicals and Antioxidant Activities (101 papers), Fermentation and Sensory Analysis (94 papers) and Horticultural and Viticultural Research (82 papers). Isidro Hermosín‐Gutiérrez collaborates with scholars based in Spain, Brazil and Chile. Isidro Hermosín‐Gutiérrez's co-authors include Sergio Gómez‐Alonso, Esteban García‐Romero, Noelia Castillo-Muñoz, M.S. Pérez-Coello, María Jesús Cejudo‐Bastante, Roberto da Silva, Ellen Silva Lago‐Vanzela, María Dolores Cabezudo, Rosa Chicón and Milene Teixeira Barcia 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

Isidro Hermosín‐Gutiérrez

127 papers receiving 5.9k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Isidro Hermosín‐Gutiérrez Spain	45	4.2k	3.5k	3.2k	1.1k	462	127	6.1k
Sergio Gómez‐Alonso Spain	42	3.2k 0.8×	2.6k 0.7×	2.2k 0.7×	945 0.9×	521 1.1×	131	5.4k
Jorge M. Ricardo‐da‐Silva Portugal	32	3.3k 0.8×	2.9k 0.8×	2.6k 0.8×	793 0.7×	344 0.7×	97	5.0k
M.S. Pérez-Coello Spain	41	3.5k 0.8×	1.8k 0.5×	2.0k 0.6×	769 0.7×	203 0.4×	110	4.5k
M. Teresa Escribano-Bailón Spain	42	3.5k 0.8×	3.1k 0.9×	2.8k 0.9×	931 0.8×	694 1.5×	120	5.3k
Serkan Selli Türkiye	43	3.0k 0.7×	2.0k 0.6×	1.9k 0.6×	962 0.9×	707 1.5×	187	5.3k
Carmen Gómez‐Cordovés Spain	42	3.3k 0.8×	3.4k 1.0×	2.3k 0.7×	1.6k 1.4×	1.3k 2.7×	85	6.9k
Chang‐Qing Duan China	45	4.9k 1.2×	3.0k 0.9×	4.4k 1.4×	2.5k 2.3×	333 0.7×	225	7.1k
Σταματίνα Καλλιθράκα Greece	34	2.7k 0.6×	1.9k 0.5×	1.8k 0.6×	724 0.7×	483 1.0×	99	3.9k
Michel Moutounet France	52	5.9k 1.4×	4.6k 1.3×	4.4k 1.4×	1.3k 1.1×	639 1.4×	126	8.0k

Countries citing papers authored by Isidro Hermosín‐Gutiérrez

Since Specialization

Citations

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

Fields of papers citing papers by Isidro Hermosín‐Gutiérrez

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Isidro Hermosín‐Gutiérrez. 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 Isidro Hermosín‐Gutiérrez. The network helps show where Isidro Hermosín‐Gutiérrez may publish in the future.

Co-authorship network of co-authors of Isidro Hermosín‐Gutiérrez

This figure shows the co-authorship network connecting the top 25 collaborators of Isidro Hermosín‐Gutiérrez. A scholar is included among the top collaborators of Isidro Hermosín‐Gutiérrez 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 Isidro Hermosín‐Gutiérrez. Isidro Hermosín‐Gutiérrez 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

Colombo, Ronan Carlos, Sérgio Ruffo Roberto, Lilian Yukari Yamamoto, et al.. (2020). Characterization of the phenolic ripening development of ‘BRS Vitoria’ seedless table grapes using HPLC–DAD–ESI-MS/MS. Journal of Food Composition and Analysis. 95. 103693–103693. 21 indexed citations

Bianchi, Vanildo Luiz Del, et al.. (2019). Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chemistry. 311. 126025–126025. 22 indexed citations

Tavares, Iasnaia Maria de Carvalho, Beatriz Rocchetti Sumere, Sergio Gómez‐Alonso, et al.. (2019). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International. 128. 108750–108750. 48 indexed citations

Pérez‐Navarro, José, Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, et al.. (2019). Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. Food Chemistry. 295. 350–360. 60 indexed citations

Souza, Reginaldo Teodoro de, Natália Soares Janzantti, Maria Aparecida Mauro, et al.. (2018). Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. Food Research International. 116. 190–199. 39 indexed citations

Gombau, Jordi, Pedro Nadal, Núria Canela-Canela, et al.. (2018). Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency. Food Chemistry. 275. 397–406. 35 indexed citations

Gómez‐Alonso, Sergio, et al.. (2017). Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach. LWT. 81. 58–66. 8 indexed citations

Pascual, Olga, Mariona Gil, Sergio Gómez‐Alonso, et al.. (2016). Influence of Grape Seeds and Stems on Wine Composition and Astringency. Journal of Agricultural and Food Chemistry. 64(34). 6555–6566. 44 indexed citations

Moser, Poliana, Vânia Regina Nicoletti, Nathália de Andrade Neves, et al.. (2016). Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends. Food Chemistry. 214. 308–318. 137 indexed citations

10.

Gómez‐Alonso, Sergio, et al.. (2016). Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes. LWT. 69. 82–90. 15 indexed citations

11.

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

12.

Pertuzatti, Paula Becker, Milene Teixeira Barcia, Daniele Bobrowski Rodrigues, et al.. (2014). Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries. Food Chemistry. 164. 81–88. 70 indexed citations

13.

Gómez‐Alonso, Sergio, et al.. (2014). Identification, content and distribution of anthocyanins and low molecular weight anthocyanin-derived pigments in Spanish commercial red wines. Food Chemistry. 158. 449–458. 45 indexed citations

14.

Cejudo‐Bastante, María Jesús, Isidro Hermosín‐Gutiérrez, & M.S. Pérez-Coello. (2013). Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White Wines. Journal of Food Science. 78(4). C507–13. 33 indexed citations

15.

Alañón, M.E., et al.. (2013). Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics. Food Research International. 51(2). 536–543. 33 indexed citations

16.

Cejudo‐Bastante, María Jesús, Isidro Hermosín‐Gutiérrez, & M.S. Pérez-Coello. (2012). Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines. European Food Research and Technology. 236(1). 77–88. 4 indexed citations

17.

Vergara, Carola, Claudia Mardones, Isidro Hermosín‐Gutiérrez, & Dietrich von Baer. (2010). Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase column. Journal of Chromatography A. 1217(36). 5710–5717. 25 indexed citations

18.

Castillo-Muñoz, Noelia, M. Fernández-González, Sergio Gómez‐Alonso, Esteban García‐Romero, & Isidro Hermosín‐Gutiérrez. (2009). Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis viniferaL.) Grapes and Red Wines. Journal of Agricultural and Food Chemistry. 57(17). 7883–7891. 140 indexed citations

19.

Schwarz, Michael, et al.. (2005). Effect of Copigments and Grape Cultivar on the Color of Red Wines Fermented after the Addition of Copigments. Journal of Agricultural and Food Chemistry. 53(21). 8372–8381. 119 indexed citations

20.

Hermosín‐Gutiérrez, Isidro. (2003). Influence of Ethanol Content on the Extent of Copigmentation in a Cencibel Young Red Wine. Journal of Agricultural and Food Chemistry. 51(14). 4079–4083. 60 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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