Luis Pérez

473 total citations
17 papers, 367 citations indexed

About

Luis Pérez is a scholar working on Food Science, Plant Science and Animal Science and Zoology. According to data from OpenAlex, Luis Pérez has authored 17 papers receiving a total of 367 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 12 papers in Plant Science and 3 papers in Animal Science and Zoology. Recurrent topics in Luis Pérez's work include Fermentation and Sensory Analysis (14 papers), Horticultural and Viticultural Research (12 papers) and Phytochemicals and Antioxidant Activities (3 papers). Luis Pérez is often cited by papers focused on Fermentation and Sensory Analysis (14 papers), Horticultural and Viticultural Research (12 papers) and Phytochemicals and Antioxidant Activities (3 papers). Luis Pérez collaborates with scholars based in Spain and Colombia. Luis Pérez's co-authors include Ildefonso Caro, Víctor Palacios, Ana Roldán, Cristina Lasanta, Domingo Cantero, Enrique Martínez de la Ossa, Paula González, Xenia Peñate, Tahı́a Benı́tez and Diego Sales Márquez and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Chemical Engineering Science.

In The Last Decade

Luis Pérez

17 papers receiving 357 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Luis Pérez Spain	11	224	135	116	77	54	17	367
Mariana Royer Canada	10	64 0.3×	78 0.6×	130 1.1×	111 1.4×	17 0.3×	11	338
Massimo Guaita Italy	16	469 2.1×	339 2.5×	55 0.5×	290 3.8×	2 0.0×	38	612
Yali Yu China	13	251 1.1×	68 0.5×	109 0.9×	16 0.2×	6 0.1×	30	461
Patrícia Ferreira Portugal	10	62 0.3×	53 0.4×	188 1.6×	21 0.3×	32 0.6×	22	325
Radek Lehnert Czechia	5	225 1.0×	104 0.8×	80 0.7×	37 0.5×		9	290
Tina Kostka Germany	9	113 0.5×	52 0.4×	90 0.8×	88 1.1×	6 0.1×	15	332
Paulo Cameira dos Santos Portugal	8	365 1.6×	229 1.7×	65 0.6×	282 3.7×		15	499
M.C. Durán‐Quintana Spain	11	273 1.2×	113 0.8×	83 0.7×	62 0.8×		13	387
Martina Cerreti Italy	11	198 0.9×	157 1.2×	80 0.7×	89 1.2×		15	329
Nor Qhairul Izzreen Mohd Noor Malaysia	9	94 0.4×	49 0.4×	148 1.3×	36 0.5×	7 0.1×	24	370

Countries citing papers authored by Luis Pérez

Since Specialization

Citations

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

Fields of papers citing papers by Luis Pérez

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luis Pérez

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

All Works

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17 of 17 papers shown

Lasanta, Cristina, et al.. (2014). The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate. Food Research International. 64. 432–438. 19 indexed citations

Lasanta, Cristina, Ildefonso Caro, & Luis Pérez. (2012). The influence of cation exchange treatment on the final characteristics of red wines. Food Chemistry. 138(2-3). 1072–1078. 23 indexed citations

Pérez, Luis, et al.. (2011). Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales. Información tecnológica. 22(3). 11–18. 10 indexed citations

Pérez, Luis, et al.. (2011). Estudio de Propiedades Físicas y Viscoelásticas de Panes Elaborados con Mezclas de Harinas de Trigo y de Arroz Integral. Información tecnológica. 22(4). 107–116. 3 indexed citations

Lasanta, Cristina, Ana Roldán, Ildefonso Caro, Luis Pérez, & Víctor Palacios. (2010). Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines. Food Control. 21(11). 1442–1447. 34 indexed citations

Roldán, Ana, Víctor Palacios, Ildefonso Caro, & Luis Pérez. (2010). Evolution of Resveratrol and Piceid Contents during the Industrial Winemaking Process of Sherry Wine. Journal of Agricultural and Food Chemistry. 58(7). 4268–4273. 24 indexed citations

Roldán, Ana, et al.. (2009). Kinetic study of the velum formation by Saccharomyces cerevisiae (beticus ssp.) during the biological aging of wines. Process Biochemistry. 45(4). 493–499. 9 indexed citations

Lasanta, Cristina, et al.. (2008). Study of the Lipidic and Proteic Composition of an Industrial Filmogenic Yeast with Applications as a Nutritional Supplement. Journal of Agricultural and Food Chemistry. 56(24). 12025–12030. 2 indexed citations

Roldán, Ana, Víctor Palacios, Xenia Peñate, Tahı́a Benı́tez, & Luis Pérez. (2005). Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the sherry region. Journal of Food Engineering. 75(3). 375–382. 9 indexed citations

10.

Lasanta, Cristina, Ildefonso Caro, & Luis Pérez. (2005). Theoretical model for ion exchange of iron (III) in chelating resins: Application to metal ion removal from wine. Chemical Engineering Science. 60(13). 3477–3486. 17 indexed citations

11.

Roldán, Ana, Víctor Palacios, Ildefonso Caro, & Luis Pérez. (2003). Resveratrol Content ofPalomino finoGrapes: Influence of Vintage and Fungal Infection. Journal of Agricultural and Food Chemistry. 51(5). 1464–1468. 70 indexed citations

12.

Palacios, Víctor, et al.. (2002). Chemical and Biochemical Transformations during the Industrial Process of Sherry Vinegar Aging. Journal of Agricultural and Food Chemistry. 50(15). 4221–4225. 44 indexed citations

13.

Palacios, Víctor, Ildefonso Caro, & Luis Pérez. (2001). APPLICATION OF ION EXCHANGE TECHNIQUES TO INDUSTRIAL PROCESS OF MUST ACIDIFICATION. 30(1). 143–156. 2 indexed citations

14.

Caro, Ildefonso, Luis Pérez, & Domingo Cantero. (1991). Development of a kinetic model for the alcoholic fermentation of must. Biotechnology and Bioengineering. 38(7). 742–748. 36 indexed citations

15.

Pérez, Luis, et al.. (1991). Influence of Botrytis Infection of the Grapes on the Biological Aging Process of Fino Sherry. American Journal of Enology and Viticulture. 42(1). 58–62. 31 indexed citations

16.

Ossa, Enrique Martínez de la, Luis Pérez, & Ildefonso Caro. (1987). Variations of the Major Volatiles Through Aging of Sherry. American Journal of Enology and Viticulture. 38(4). 293–297. 29 indexed citations

17.

Márquez, Diego Sales, et al.. (1986). Physical-chemical treatments applied to wine-distillery waste. Bulletin of Environmental Contamination and Toxicology. 37(1). 407–414. 5 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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