Josefina Vila‐Crespo

504 total citations
28 papers, 358 citations indexed

About

Josefina Vila‐Crespo is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Josefina Vila‐Crespo has authored 28 papers receiving a total of 358 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 14 papers in Plant Science and 8 papers in Biochemistry. Recurrent topics in Josefina Vila‐Crespo's work include Fermentation and Sensory Analysis (25 papers), Horticultural and Viticultural Research (13 papers) and Phytochemicals and Antioxidant Activities (8 papers). Josefina Vila‐Crespo is often cited by papers focused on Fermentation and Sensory Analysis (25 papers), Horticultural and Viticultural Research (13 papers) and Phytochemicals and Antioxidant Activities (8 papers). Josefina Vila‐Crespo collaborates with scholars based in Spain. Josefina Vila‐Crespo's co-authors include José Manuel Rodríguez‐Nogales, Encarnación Fernández‐Fernández, Violeta Ruipérez, Manuel Gómez, Mar Vilanova, J. Yuste, David Bosque, J.A. Chávez, A. Turó and David Orden and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Josefina Vila‐Crespo

27 papers receiving 349 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Josefina Vila‐Crespo Spain 10 229 150 79 60 50 28 358
Fernando Salazar Chile 13 309 1.3× 205 1.4× 51 0.6× 41 0.7× 58 1.2× 34 471
Eduardo Coelho Portugal 15 249 1.1× 148 1.0× 157 2.0× 163 2.7× 66 1.3× 23 489
Ana C. Correia Portugal 15 351 1.5× 280 1.9× 138 1.7× 68 1.1× 31 0.6× 46 560
Radek Lehnert Czechia 5 225 1.0× 104 0.7× 80 1.0× 55 0.9× 58 1.2× 9 290
Luis Pérez Spain 11 224 1.0× 135 0.9× 116 1.5× 50 0.8× 46 0.9× 17 367
Szilvia Bánvölgyi Hungary 11 193 0.8× 76 0.5× 56 0.7× 63 1.1× 34 0.7× 24 368
Qinyu Zhao China 13 239 1.0× 138 0.9× 47 0.6× 27 0.5× 67 1.3× 17 411
Julián Zapata Colombia 9 221 1.0× 104 0.7× 25 0.3× 82 1.4× 27 0.5× 23 337
Massimo Guaita Italy 16 469 2.0× 339 2.3× 55 0.7× 57 0.9× 44 0.9× 38 612
Melchor Arellano‐Plaza Mexico 14 169 0.7× 66 0.4× 200 2.5× 131 2.2× 74 1.5× 25 410

Countries citing papers authored by Josefina Vila‐Crespo

Since Specialization
Citations

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

Fields of papers citing papers by Josefina Vila‐Crespo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Josefina Vila‐Crespo. 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 Josefina Vila‐Crespo. The network helps show where Josefina Vila‐Crespo may publish in the future.

Co-authorship network of co-authors of Josefina Vila‐Crespo

This figure shows the co-authorship network connecting the top 25 collaborators of Josefina Vila‐Crespo. A scholar is included among the top collaborators of Josefina Vila‐Crespo 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 Josefina Vila‐Crespo. Josefina Vila‐Crespo 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.
Bosque, David, Josefina Vila‐Crespo, Violeta Ruipérez, et al.. (2025). Use of Schizosaccharomyces pombe to Consume Gluconic Acid in Grape Must in Unique and Sequential Inoculations With Saccharomyces cerevisiae. Australian Journal of Grape and Wine Research. 2025(1).
2.
Fernández‐Fernández, Encarnación, et al.. (2023). Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine. Beverages. 9(1). 23–23. 6 indexed citations
3.
Vila‐Crespo, Josefina, et al.. (2023). Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae. Fermentation. 9(11). 977–977. 4 indexed citations
4.
Vila‐Crespo, Josefina, et al.. (2023). Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine. Fermentation. 9(12). 1012–1012. 2 indexed citations
5.
Bosque, David, Josefina Vila‐Crespo, Violeta Ruipérez, Encarnación Fernández‐Fernández, & José Manuel Rodríguez‐Nogales. (2023). Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must. Gels. 9(8). 622–622. 6 indexed citations
6.
Vila‐Crespo, Josefina, et al.. (2023). Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. Foods. 12(19). 3644–3644. 9 indexed citations
7.
Bosque, David, Josefina Vila‐Crespo, Violeta Ruipérez, Encarnación Fernández‐Fernández, & José Manuel Rodríguez‐Nogales. (2023). Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must. Gels. 9(4). 320–320. 7 indexed citations
8.
Rodríguez‐Nogales, José Manuel, Encarnación Fernández‐Fernández, Violeta Ruipérez, & Josefina Vila‐Crespo. (2023). Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors. Molecules. 29(1). 16–16. 5 indexed citations
9.
Vila‐Crespo, Josefina, et al.. (2022). Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines. Foods. 11(21). 3448–3448. 6 indexed citations
10.
Fernández‐Fernández, Encarnación, José Manuel Rodríguez‐Nogales, Josefina Vila‐Crespo, & Elena Falqué. (2022). Application of Immobilized Yeasts for Improved Production of Sparkling Wines. Fermentation. 8(10). 559–559. 4 indexed citations
11.
12.
Orden, David, Encarnación Fernández‐Fernández, José Manuel Rodríguez‐Nogales, & Josefina Vila‐Crespo. (2018). Testing SensoGraph, a geometric approach for fast sensory evaluation. Food Quality and Preference. 72. 1–9. 7 indexed citations
13.
Fernández‐Fernández, Encarnación, et al.. (2018). Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni. Food Chemistry. 276. 643–651. 16 indexed citations
14.
Fernández‐Fernández, Encarnación, et al.. (2017). Silica-alginate-encapsulated bacteria to enhance malolactic fermentation performance in a stressful environment. Australian Journal of Grape and Wine Research. 23(3). 342–349. 8 indexed citations
15.
Vila‐Crespo, Josefina, et al.. (2017). Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate. Journal of Agricultural and Food Chemistry. 65(25). 5188–5197. 14 indexed citations
16.
Fernández‐Fernández, Encarnación, et al.. (2017). Research progress in coating techniques of alginate gel polymer for cell encapsulation. Carbohydrate Polymers. 170. 1–14. 93 indexed citations
17.
Rodríguez‐Nogales, José Manuel, et al.. (2014). Ultrasonic monitoring of malolactic fermentation in red wines. Ultrasonics. 54(6). 1575–1580. 24 indexed citations
18.
Rodríguez‐Nogales, José Manuel, Encarnación Fernández‐Fernández, Manuel Gómez, & Josefina Vila‐Crespo. (2012). Antioxidant Properties of Sparkling Wines Produced with β‐Glucanases and Commercial Yeast Preparations. Journal of Food Science. 77(9). C1005–10. 21 indexed citations
19.
Rodríguez‐Nogales, José Manuel, Josefina Vila‐Crespo, & Encarnación Fernández‐Fernández. (2012). Analysis of Grape Proteins from Wines by Perfusion Reversed-Phase High-Performance Liquid Chromatography. Food Analytical Methods. 6(4). 1234–1243. 2 indexed citations
20.
Rodríguez‐Nogales, José Manuel, Josefina Vila‐Crespo, & Encarnación Fernández‐Fernández. (2012). Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines. Biotechnology Progress. 29(1). 60–65. 14 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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