M Dodero

1.6k total citations
82 papers, 1.2k citations indexed

About

M Dodero is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, M Dodero has authored 82 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 41 papers in Food Science, 34 papers in Plant Science and 20 papers in Biochemistry. Recurrent topics in M Dodero's work include Fermentation and Sensory Analysis (40 papers), Horticultural and Viticultural Research (31 papers) and Phytochemicals and Antioxidant Activities (20 papers). M Dodero is often cited by papers focused on Fermentation and Sensory Analysis (40 papers), Horticultural and Viticultural Research (31 papers) and Phytochemicals and Antioxidant Activities (20 papers). M Dodero collaborates with scholars based in Spain, Italy and Germany. M Dodero's co-authors include Carmelo Garcı́a Barroso, Dominico A. Guillén-Sánchez, Remedios Castro, Mónica Schwarz, M. Valme García-Moreno, Enrique Durán, Enrique Martínez de la Ossa, Casimiro Mantell, G Celle and G. Coccia and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Gut and Food Chemistry.

In The Last Decade

M Dodero

74 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M Dodero Spain 20 691 457 396 163 152 82 1.2k
Hitomi Kumagaı Japan 20 341 0.5× 358 0.8× 83 0.2× 79 0.5× 153 1.0× 81 1.2k
Carola Cappa Italy 22 634 0.9× 271 0.6× 104 0.3× 87 0.5× 189 1.2× 45 1.3k
Jingwen Zhao China 26 347 0.5× 283 0.6× 77 0.2× 75 0.5× 132 0.9× 101 1.9k
Waqas Ahmed Pakistan 16 310 0.4× 279 0.6× 115 0.3× 27 0.2× 76 0.5× 67 1.2k
T. Beveridge Canada 19 918 1.3× 433 0.9× 158 0.4× 19 0.1× 83 0.5× 61 1.8k
Urszula Krupa‐Kozak Poland 22 405 0.6× 146 0.3× 85 0.2× 331 2.0× 86 0.6× 48 1.2k
Nianfeng Zhang China 16 391 0.6× 438 1.0× 77 0.2× 55 0.3× 63 0.4× 23 1.2k
Estíbaliz Olano-Martin United Kingdom 16 277 0.4× 270 0.6× 112 0.3× 16 0.1× 209 1.4× 22 1.2k
Wenting Shang China 20 295 0.4× 191 0.4× 43 0.1× 82 0.5× 83 0.5× 43 1.1k
Adriana Florinela Cătoi Romania 16 188 0.3× 154 0.3× 180 0.5× 13 0.1× 151 1.0× 48 1.0k

Countries citing papers authored by M Dodero

Since Specialization
Citations

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

Fields of papers citing papers by M Dodero

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M Dodero

This figure shows the co-authorship network connecting the top 25 collaborators of M Dodero. A scholar is included among the top collaborators of M Dodero 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 M Dodero. M Dodero 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.
García-Moreno, M. Valme, et al.. (2025). Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez. Food and Bioprocess Technology. 18(5). 4707–4722. 2 indexed citations
2.
3.
García-Moreno, M. Valme, et al.. (2024). Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez. Current Research in Food Science. 9. 100900–100900. 1 indexed citations
4.
Durán, Enrique, et al.. (2023). Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar. Journal of the Science of Food and Agriculture. 104(3). 1271–1281. 2 indexed citations
5.
García-Moreno, M. Valme, et al.. (2023). Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®. OENO One. 57(3). 269–285. 4 indexed citations
6.
7.
García-Moreno, M. Valme, et al.. (2023). Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez. Journal of Food Composition and Analysis. 125. 105780–105780. 1 indexed citations
8.
9.
Schwarz, Mónica, Fabian Weber, Enrique Durán, et al.. (2021). HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography. Foods. 10(1). 131–131. 9 indexed citations
10.
Castro, Remedios, et al.. (2020). Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels. Food Research International. 133. 109165–109165. 25 indexed citations
11.
Durán, Enrique, et al.. (2020). Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar. Ultrasonics Sonochemistry. 69. 105244–105244. 18 indexed citations
12.
13.
Schwarz, Mónica, M Dodero, Dominico A. Guillén-Sánchez, & Carmelo Garcı́a Barroso. (2012). Evolution of the colour, antioxidant activity and polyphenols in unusually aged Sherry wines. Food Chemistry. 133(2). 271–276. 17 indexed citations
14.
Cejudo‐Bastante, María Jesús, M Dodero, Enrique Durán, et al.. (2012). Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. Journal of the Science of Food and Agriculture. 93(4). 741–748. 9 indexed citations
15.
Schwarz, Mónica, M Dodero, Dominico A. Guillén-Sánchez, & Carmelo Garcı́a Barroso. (2011). Analytical characterisation of a Brandy de Jerez during its ageing. European Food Research and Technology. 232(5). 813–819. 27 indexed citations
16.
Dodero, M, et al.. (2005). Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine. Food Science and Technology International. 11(4). 289–295. 10 indexed citations
17.
Stefanini, G.F., A. Saggioro, Vittorio Alvisi, et al.. (1995). Oral Cromolyn Sodium in Comparison with Elimination Diet in the Irritable Bowel Syndrome, Diarrheic Type Multicenter Study of 428 Patients. Scandinavian Journal of Gastroenterology. 30(6). 535–541. 107 indexed citations
18.
Picciotto, A., Francesco Callea, Veronica Conca, et al.. (1995). Lymphoblastoid interferon therapy in chronic hepatitis C: biochemical, virological and histological evaluation of two different doses. Liver International. 15(1). 20–24. 16 indexed citations
19.
Coccia, G., M. Bortolotti, Paolo Michetti, & M Dodero. (1991). Prospective clinical and manometric study comparing pneumatic dilatation and sublingual nifedipine in the treatment of oesophageal achalasia.. Gut. 32(6). 604–606. 47 indexed citations
20.
Dodero, M, et al.. (1961). [Data derived from tubebiosy on the histology of the duodenum and the problem of duodenitis].. PubMed. 50. 310–8. 2 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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