Luis Zea

1.4k total citations
28 papers, 1.1k citations indexed

About

Luis Zea is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Luis Zea has authored 28 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 21 papers in Plant Science and 9 papers in Biochemistry. Recurrent topics in Luis Zea's work include Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (21 papers) and Phytochemicals and Antioxidant Activities (9 papers). Luis Zea is often cited by papers focused on Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (21 papers) and Phytochemicals and Antioxidant Activities (9 papers). Luis Zea collaborates with scholars based in Spain and United States. Luis Zea's co-authors include Lourdes Moyano, Manuel Medina, Juan Moreno, José M. Ortega, María Julia Ruiz, Begoña Cortés Rodríguez, María P. Serratosa, Juan Carlos Mauricio, Julieta Mérida and Ana Márquez and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of the Science of Food and Agriculture.

In The Last Decade

Luis Zea

28 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Luis Zea Spain 17 1.0k 703 385 205 132 28 1.1k
Lourdes Moyano Spain 17 1.0k 1.0× 720 1.0× 426 1.1× 218 1.1× 125 0.9× 34 1.1k
Laura Nicolau New Zealand 16 955 0.9× 762 1.1× 370 1.0× 173 0.8× 66 0.5× 22 1.0k
Christian E. Butzke United States 14 831 0.8× 542 0.8× 180 0.5× 170 0.8× 85 0.6× 21 991
C. Hidalgo Spain 10 720 0.7× 471 0.7× 245 0.6× 148 0.7× 146 1.1× 13 818
M. D. Cabezudo Spain 18 798 0.8× 503 0.7× 353 0.9× 155 0.8× 93 0.7× 34 976
Michel Feuillat France 20 1.2k 1.2× 818 1.2× 321 0.8× 321 1.6× 168 1.3× 63 1.4k
Alessandra Rinaldi Italy 21 1.1k 1.0× 701 1.0× 461 1.2× 194 0.9× 89 0.7× 48 1.2k
Georgia Lytra France 19 1.1k 1.0× 563 0.8× 303 0.8× 120 0.6× 125 0.9× 38 1.2k
Piergiorgio Comuzzo Italy 16 703 0.7× 467 0.7× 253 0.7× 125 0.6× 137 1.0× 44 860
Yibin Lan China 21 1.2k 1.1× 935 1.3× 501 1.3× 484 2.4× 128 1.0× 67 1.5k

Countries citing papers authored by Luis Zea

Since Specialization
Citations

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

Fields of papers citing papers by Luis Zea

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luis Zea

This figure shows the co-authorship network connecting the top 25 collaborators of Luis Zea. A scholar is included among the top collaborators of Luis Zea 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 Zea. Luis Zea 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.
Moyano, Lourdes, María P. Serratosa, Ana Márquez, & Luis Zea. (2018). Optimization and validation of a DHS-TD-GC-MS method to wineomics studies. Talanta. 192. 301–307. 13 indexed citations
2.
Ruiz, María Julia, Lourdes Moyano, & Luis Zea. (2016). Sweet Wines Produced by an Innovative Winemaking Procedure: Colour, Active Odorants and Sensory Profile. South African Journal of Enology and Viticulture. 35(2). 8 indexed citations
3.
Serratosa, María P., Ana Márquez, Lourdes Moyano, Luis Zea, & Julieta Mérida. (2014). Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions. Food Chemistry. 159. 128–136. 17 indexed citations
4.
Márquez, Ana, María P. Serratosa, Julieta Mérida, Luis Zea, & Lourdes Moyano. (2014). Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines. Talanta. 123. 32–38. 20 indexed citations
5.
Ruiz, María Julia, Lourdes Moyano, & Luis Zea. (2014). Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine. LWT. 59(1). 560–565. 22 indexed citations
6.
Moyano, Lourdes, et al.. (2012). A Technical Alternative to Aging Sherry Wine. 1(4). 115–120. 1 indexed citations
7.
Moyano, Lourdes, et al.. (2012). A Technical Alternative to Aging. 2 indexed citations
8.
Moyano, Lourdes, Luis Zea, Juan Moreno, & Manuel Medina. (2010). Evaluation of the Active Odorants in Amontillado Sherry Wines during the Aging Process. Journal of Agricultural and Food Chemistry. 58(11). 6900–6904. 33 indexed citations
9.
Zea, Luis, Lourdes Moyano, María Julia Ruiz, & Manuel Medina. (2010). Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines. International Journal of Analytical Chemistry. 2010. 1–5. 12 indexed citations
10.
Moyano, Lourdes, et al.. (2009). Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes. Journal of Agricultural and Food Chemistry. 57(3). 968–973. 34 indexed citations
11.
Ruiz, María Julia, Luis Zea, Lourdes Moyano, & Manuel Medina. (2009). Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine. European Food Research and Technology. 230(3). 429–435. 68 indexed citations
12.
Zea, Luis, Lourdes Moyano, & Manuel Medina. (2008). Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes. European Food Research and Technology. 227(6). 1687–1692. 14 indexed citations
13.
Moreno, Juan, Luis Zea, Lourdes Moyano, & Manuel Medina. (2004). Aroma compounds as markers of the changes in sherry wines subjected to biological ageing. Food Control. 16(4). 333–338. 130 indexed citations
14.
Zea, Luis, Lourdes Moyano, Juan Moreno, Begoña Cortés Rodríguez, & Manuel Medina. (2001). Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing. Food Chemistry. 75(1). 79–84. 123 indexed citations
15.
Moreno, Juan, et al.. (1999). Response of the Aroma Fraction in Sherry Wines Subjected to Accelerated Biological Aging. Journal of Agricultural and Food Chemistry. 47(8). 3297–3302. 40 indexed citations
16.
Moreno, Juan, et al.. (1998). Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out bySaccharomyces cerevisiaeRacesbayanusandcapensis. Journal of Agricultural and Food Chemistry. 46(6). 2389–2394. 54 indexed citations
17.
Zea, Luis, Juan Moreno, Juan Carlos Mauricio, & Manuel Medina. (1995). COMPARATIVE STUDY OF THE ETHYL ESTERS CONTENTS IN YEAST CELLS AND MUSTS DURING VINIFICATION WITH TWO SACCHAROMYCES CEREVISIAE VARIETIES. Acta Horticulturae. 227–232. 1 indexed citations
18.
19.
Zea, Luis, Juan Moreno, José M. Ortega, & Manuel Medina. (1995). Content of free terpenic compounds in cells and musts during vinification with three Saccharomyces cerevisiae races. Journal of Agricultural and Food Chemistry. 43(4). 1110–1114. 27 indexed citations
20.
Mauricio, Juan Carlos, Juan Moreno, Eva Valero, et al.. (1993). Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation. Journal of Agricultural and Food Chemistry. 41(11). 2086–2091. 51 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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