Ramón Natera

631 total citations
17 papers, 512 citations indexed

About

Ramón Natera is a scholar working on Food Science, Biochemistry and Spectroscopy. According to data from OpenAlex, Ramón Natera has authored 17 papers receiving a total of 512 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 8 papers in Biochemistry and 6 papers in Spectroscopy. Recurrent topics in Ramón Natera's work include Fermentation and Sensory Analysis (16 papers), Phytochemicals and Antioxidant Activities (8 papers) and Analytical Chemistry and Chromatography (6 papers). Ramón Natera is often cited by papers focused on Fermentation and Sensory Analysis (16 papers), Phytochemicals and Antioxidant Activities (8 papers) and Analytical Chemistry and Chromatography (6 papers). Ramón Natera collaborates with scholars based in Spain, Italy and South Sudan. Ramón Natera's co-authors include Carmelo Garcı́a Barroso, Remedios Castro, Enrique Durán, M. Valme García-Moreno, M.J. Hernández, Miguel Palma, Belén Puertas, Dominico A. Guillén-Sánchez, Z. Piñeiro and María Jesús Cejudo‐Bastante and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Analytica Chimica Acta.

In The Last Decade

Ramón Natera

17 papers receiving 495 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ramón Natera Spain 14 424 202 185 110 104 17 512
Toru Kishimoto Japan 11 580 1.4× 315 1.6× 114 0.6× 53 0.5× 70 0.7× 25 729
Juan José Mangas Alonso Spain 13 342 0.8× 119 0.6× 190 1.0× 73 0.7× 42 0.4× 23 451
Karine Primieri Nicolli Brazil 12 274 0.6× 110 0.5× 78 0.4× 140 1.3× 107 1.0× 17 409
Ricardo López Spain 10 267 0.6× 137 0.7× 102 0.6× 68 0.6× 78 0.8× 15 325
Franco Battistutta Italy 13 439 1.0× 258 1.3× 154 0.8× 51 0.5× 45 0.4× 23 525
Beata Plutowska Poland 7 304 0.7× 75 0.4× 97 0.5× 163 1.5× 66 0.6× 7 474
Michael Caldeira Portugal 10 284 0.7× 97 0.5× 103 0.6× 283 2.6× 166 1.6× 12 604
Isabelle Cutzach France 8 405 1.0× 243 1.2× 186 1.0× 53 0.5× 30 0.3× 11 451
Aline Marques Bortoletto Brazil 13 297 0.7× 116 0.6× 103 0.6× 95 0.9× 20 0.2× 23 401
M. Cristina Clímaco Portugal 9 405 1.0× 254 1.3× 199 1.1× 47 0.4× 25 0.2× 14 457

Countries citing papers authored by Ramón Natera

Since Specialization
Citations

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

Fields of papers citing papers by Ramón Natera

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ramón Natera

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

All Works

17 of 17 papers shown
1.
Ruiz-Rodríguez, Ana, Enrique Durán, Ramón Natera, Miguel Palma, & Carmelo Garcı́a Barroso. (2020). Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes. Foods. 9(11). 1529–1529. 19 indexed citations
2.
Castro, Remedios, et al.. (2016). Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. Journal of the Science of Food and Agriculture. 97(3). 939–948. 16 indexed citations
3.
Castro, Remedios, et al.. (2016). Optimization of Head Space Sorptive Extraction to Determine Volatile Compounds from Oak Wood in Fortified Wines. Chromatographia. 79(11-12). 763–771. 18 indexed citations
4.
Deery, Michael J., María Esther Rodríguez, Jesús M. Cantoral, et al.. (2015). Analysis of temperature‐mediated changes in the wine yeast Saccharomyces bayanus var uvarum . An oenological study of how the protein content influences wine quality. PROTEOMICS. 16(4). 576–592. 11 indexed citations
5.
Durán, Enrique, et al.. (2014). Development of a new stir bar sorptive extraction method for the determination of medium‐level volatile thiols in wine. Journal of Separation Science. 37(14). 1867–1872. 13 indexed citations
6.
Cejudo‐Bastante, María Jesús, Enrique Durán, Remedios Castro, et al.. (2012). Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits. LWT. 50(2). 469–479. 24 indexed citations
7.
8.
Durán, Enrique, Miguel Palma, Ramón Natera, Remedios Castro, & Carmelo Garcı́a Barroso. (2009). New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process. Food Chemistry. 121(2). 575–579. 11 indexed citations
9.
Castro, Remedios, Ramón Natera, Enrique Durán, & Carmelo Garcı́a Barroso. (2008). Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products. European Food Research and Technology. 228(1). 1–18. 83 indexed citations
10.
Castro, Remedios, et al.. (2007). Characterisation of the volatile fraction of Andalusian sweet wines. European Food Research and Technology. 226(6). 1479–1484. 24 indexed citations
11.
Piñeiro, Z., Ramón Natera, Remedios Castro, et al.. (2005). Characterisation of volatile fraction of monovarietal wines: Influence of winemaking practices. Analytica Chimica Acta. 563(1-2). 165–172. 37 indexed citations
12.
Castro, Remedios, et al.. (2005). Effects of Grape Destemming on the Polyphenolic and Volatile Content of Fino Sherry Wine during Alcoholic Fermentation. Food Science and Technology International. 11(4). 233–242. 5 indexed citations
13.
Castro, Remedios, et al.. (2005). Changes in the polyphenolic and volatile content of “Fino” Sherry wine exposed to high temperature and ultraviolet and visible radiation. European Food Research and Technology. 222(3-4). 302–309. 21 indexed citations
14.
Guillén-Sánchez, Dominico A., et al.. (2005). Determination of the Age of Sherry Wines by Regression Techniques Using Routine Parameters and Phenolic and Volatile Compounds. Journal of Agricultural and Food Chemistry. 53(7). 2412–2417. 29 indexed citations
15.
16.
Natera, Ramón, Remedios Castro, M. Valme García-Moreno, M.J. Hernández, & Carmelo Garcı́a Barroso. (2003). Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production. Journal of Agricultural and Food Chemistry. 51(11). 3345–3351. 92 indexed citations
17.

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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