M. Isabel Spranger

1.6k total citations
29 papers, 1.3k citations indexed

About

M. Isabel Spranger is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, M. Isabel Spranger has authored 29 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 13 papers in Plant Science and 12 papers in Biochemistry. Recurrent topics in M. Isabel Spranger's work include Fermentation and Sensory Analysis (19 papers), Horticultural and Viticultural Research (13 papers) and Phytochemicals and Antioxidant Activities (12 papers). M. Isabel Spranger is often cited by papers focused on Fermentation and Sensory Analysis (19 papers), Horticultural and Viticultural Research (13 papers) and Phytochemicals and Antioxidant Activities (12 papers). M. Isabel Spranger collaborates with scholars based in Portugal, China and Spain. M. Isabel Spranger's co-authors include Baoshan Sun, M. Conceição Leandro, A. Pedro Belchior, Sara Canas, Jorge M. Ricardo‐da‐Silva, R. Bruno de Sousa, Víctor de Freitas, Teresa Hernández, Montserrat Dueñas and Isabel Estrella and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Chromatography A and Analytica Chimica Acta.

In The Last Decade

M. Isabel Spranger

28 papers receiving 1.2k citations

Peers

M. Isabel Spranger

BIOCH

PFM

Isabella Nicoletti Italy

Olga Laureano Portugal

Subramani Sellappan United States

R. Zironi Italy

Jean‐Marc Souquet France

Ali Liazid Spain

Michikatsu Sato Japan

A. Amati Italy

Won Young Oh Canada

Miriam Ortega-Herás Spain

Isabella Nicoletti Italy

M. Isabel Spranger

486 ×0.6

524 ×0.7

BIOCH

476 ×0.8

364 ×1.1

129 ×0.9

PFM

Citations per year, relative to M. Isabel Spranger M. Isabel Spranger (= 1×) peers Isabella Nicoletti

Countries citing papers authored by M. Isabel Spranger

Since Specialization

Citations

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

Fields of papers citing papers by M. Isabel Spranger

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Isabel Spranger

This figure shows the co-authorship network connecting the top 25 collaborators of M. Isabel Spranger. A scholar is included among the top collaborators of M. Isabel Spranger 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. Isabel Spranger. M. Isabel Spranger 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

Sun, Baoshan, Tiago A. Fernandes, Ana Fernandes, et al.. (2011). Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity. Journal of Agricultural and Food Chemistry. 59(12). 6550–6557. 71 indexed citations

Canas, Sara, A. Pedro Belchior, M. Isabel Spranger, & R. Bruno de Sousa. (2010). HPLC method for the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used for the ageing of brandies. Analytical Methods. 3(1). 186–191. 15 indexed citations

Han, Ying, Beibei Sun, Binhui Jiang, et al.. (2010). Microbial transformation of ginsenosides Rb1, Rb3 and Rc by Fusarium sacchari. Journal of Applied Microbiology. 109(3). 792–798. 25 indexed citations

Fernandes, Tiago A., et al.. (2010). A new class of anthocyanin‐procyanidin condensation products detected in red wine by electrospray ionization multi‐stage mass spectrometry analysis. Rapid Communications in Mass Spectrometry. 24(3). 254–260. 10 indexed citations

Leandro, M. Conceição, et al.. (2007). High‐performance liquid chromatography/electrospray ionization mass spectrometric characterization of new products formed by the reaction between flavanols and malvidin 3‐glucoside in the presence of acetaldehyde. Rapid Communications in Mass Spectrometry. 21(14). 2227–2236. 15 indexed citations

Guo, Lei, Baoshan Sun, Jingyu Yang, et al.. (2007). Direct in vivo Evidence of Protective Effects of Grape Seed Procyanidin Fractions and Other Antioxidants against Ethanol-Induced Oxidative DNA Damage in Mouse Brain Cells. Journal of Agricultural and Food Chemistry. 55(14). 5881–5891. 71 indexed citations

Canas, Sara, et al.. (2007). Effect of heat treatment on the thermal and chemical modifications of Oak and Chestnut wood used in brandy ageing. Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT). 22(1). 5–14. 23 indexed citations

Sun, Baoshan, M. Conceição Leandro, Víctor de Freitas, & M. Isabel Spranger. (2006). Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography. Journal of Chromatography A. 1128(1-2). 27–38. 75 indexed citations

Sun, Baoshan, et al.. (2006). Stilbenes: Quantitative extraction from grape skins, contribution of grape solids to wine and variation during wine maturation. Analytica Chimica Acta. 563(1-2). 382–390. 142 indexed citations

10.

Sun, Baoshan & M. Isabel Spranger. (2005). Review: Quantitative Extraction and Analysis of Grape and Wine Proanthocyanidin and Stilbenes. Ciência e técnica vitivinícola. 20(2). 59–89. 25 indexed citations

11.

Spranger, M. Isabel, et al.. (2004). Differentiation of red winemaking technologies by phenolic and volatile composition. Analytica Chimica Acta. 513(1). 151–161. 108 indexed citations

12.

Sun, Baoshan, et al.. (2003). Effect of Wine Style and Winemaking Technology on Resveratrol Levels in Wines. Ciência e técnica vitivinícola. 18(2). 77–91. 13 indexed citations

13.

Canas, Sara, et al.. (2002). Kinetics of impregnation/evaporation and release of phenolic compounds from wood to brandy in experimental model. Ciência e técnica vitivinícola. 17(1). 1–14. 21 indexed citations

14.

Sun, Baoshan, Jorge M. Ricardo‐da‐Silva, & M. Isabel Spranger. (2001). Quantificação das catequinas e proantocianidinas em algumas variedades de videira e vinhos tintos portugueses. Ciência e técnica vitivinícola. 16(1). 23–34. 26 indexed citations

15.

Canas, Sara, A. Pedro Belchior, Ilda Caldeira, M. Isabel Spranger, & R. Bruno de Sousa. (2000). Evolution de la Couleur des Eaux-De-Vie de Lourinhã au Cours des Trois Premieres Annees de Vieillissement. Ciência e técnica vitivinícola. 15(1). 1–14. 6 indexed citations

16.

Canas, Sara, et al.. (2000). Modelisation of Heat Treatment of Portuguese Oak Wood (Quercus pyrenaica L.). Analysis of the Behaviour of Low Molecular Weight Phenolic Compounds.. Ciência e técnica vitivinícola. 15(2). 75–94. 19 indexed citations

17.

Sun, Baoshan, Teresa Pinto, M. Conceição Leandro, Jorge M. Ricardo‐da‐Silva, & M. Isabel Spranger. (1999). Transfer of Catechins and Proanthocyanidins From Solid Parts of the Grape Cluster Into Wine. American Journal of Enology and Viticulture. 50(2). 179–184. 90 indexed citations

18.

Sun, Baoshan, et al.. (1999). Isolation and purification of dimeric and trimeric procyanidins from grape seeds. Journal of Chromatography A. 841(1). 115–121. 73 indexed citations

19.

Canas, Sara, M. Conceição Leandro, M. Isabel Spranger, & A. Pedro Belchior. (1999). Low Molecular Weight Organic Compounds of Chestnut Wood (Castanea sativaL.) and Corresponding Aged Brandies. Journal of Agricultural and Food Chemistry. 47(12). 5023–5030. 82 indexed citations

20.

Marques, José C., José S. Câmara, Arminda Alves, & M. Isabel Spranger. (1998). The influence of the fermentation on the concentration of higher alcohols and esters in young Madeira wines. Dialnet (Universidad de la Rioja). 367–369.

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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