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Albert Mas

D-Index & Metrics

Biology and Biochemistry

D-Index
64
Citations
11344
World Ranking
9896
National Ranking
192

Albert Mas publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Albert Mas sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 203 publications — 51st percentile

51% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Albert Mas D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Albert Mas sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 64 D-Index — 52nd percentile

52% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Albert Mas is affiliated with Rovira i Virgili University in Spain and has contributed extensively to research in agricultural and biological sciences, with a strong focus on food science and fermentation processes. Their work spans multiple subfields including plant science, molecular biology, and aspects related to tourism and hospitality management.

Mas' research primarily centers on fermentation and sensory analysis, horticultural and viticultural research, wine industry and tourism, microbial metabolic engineering and bioproduction, tea polyphenols and their effects, fungal and yeast genetics research, as well as sensory analysis and statistical methods.

The scientist has published several papers in notable journals, including:

  • "Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review", 2022, International Journal of Food Microbiology
  • "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest", 2020, Microorganisms
  • "A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield", 2020, Microorganisms
  • "Protective Effects of Melatonin on Saccharomyces cerevisiae under Ethanol Stress", 2021, Antioxidants
  • "Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress", 2020, Antioxidants

Albert Mas collaborates frequently with several co-authors in their field, including:

  • Gemma Beltran
  • M. Carmen Portillo
  • María-Jesús Torija
  • Nicolás Rozés
  • Helena Roca-Mesa

Their work has appeared repeatedly in selected publication venues reflecting a consistent research focus:

  • Microorganisms
  • Foods
  • Molecular Systems Biology
  • Ecocycles
  • SSRN Electronic Journal

Within the scope of their research, Mas addresses topics including the sensory and chemical analysis of fermentation products, the complexity of microbial terroir in winemaking, and genetic and molecular mechanisms of yeast behavior under stress conditions.

Mas' interdisciplinary approach links biological sciences with applied areas such as food production, viticulture, and aspects of tourism related to the wine industry. This integration supports a comprehensive understanding of microbial interactions and fermentation dynamics relevant to both academic research and practical applications in the wine sector.

Best Publications

  • Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

    Ma Jesús Torija;Nicolas Rozès;Montse Poblet;José Manuel Guillamón

  • Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

    Gemma Beltran;Maria Jesús Torija;Maite Novo;Noemí Ferrer

  • Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

    Marı́a Jesús Torija;Gemma Beltran;Maite Novo;Montse Poblet

  • Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years

    María Jesús Torija;Nicolas Rozès;Montse Poblet;José Manuel Guillamón

  • Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

    Gemma Beltran;Maite Novo;José M. Guillamón;Albert Mas

  • Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.

    Gemma Beltran;‡ Braulio Esteve-Zarzoso;Nicolas Rozès;and Albert Mas

  • Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations

    Gemma Beltran;Maite Novo;Nicolas Rozès;Albert Mas

  • Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine

    Núria Hierro;Braulio Esteve-Zarzoso;Ángel González;Albert Mas

  • Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer

    A Ruiz;M Poblet;A Mas;J M Guillamón

  • Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

    Imma Andorrà;María Berradre;Nicolás Rozès;Albert Mas

  • Acetic acid bacteria and the production and quality of wine vinegar.

    Albert Mas;María Jesús Torija;María del Carmen García-Parrilla;Ana María Troncoso

  • Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

    Elena González-Royo;Olga Pascual;Nikolaos Kontoudakis;Mireia Esteruelas

  • Analysis of yeast populations during alcoholic fermentation in a newly established winery

    Magda Constantí;Montserrat Poblet;Lluís Arola;Albert Mas

  • Effect of mixed culture fermentations on yeast populations and aroma profile

    Imma Andorrà;María Berradre;Albert Mas;Braulio Esteve-Zarzoso

  • The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific.

    Chunxiao Wang;Albert Mas;Braulio Esteve-Zarzoso

  • Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations.

    Gemma Beltran;Maite Novo;Véronique Leberre;Serguei Sokol

  • Effect of oenological practices on microbial populations using culture-independent techniques

    Imma Andorrà;Sara Landi;Albert Mas;José M. Guillamón

  • Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.

    Ángel González;Núria Hierro;Montse Poblet;Albert Mas

  • Determination of viable wine yeast using DNA binding dyes and quantitative PCR.

    Imma Andorrà;Braulio Esteve-Zarzoso;José M. Guillamón;Albert Mas

  • Diversity and evolution of non‐Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration

    Núria Hierro;Ángel González;Albert Mas;Jose M. Guillamón

Frequent Co-Authors

José Manuel Guillamón
José Manuel Guillamón Spanish National Research Council
Ana M. Troncoso
Ana M. Troncoso University of Seville
Lluís Arola
Lluís Arola Rovira i Virgili University
Vincent Soriano
Vincent Soriano Universidad Internacional De La Rioja
Juan González-Lahoz
Juan González-Lahoz Instituto de Salud Carlos III
Wolfgang R. Streit
Wolfgang R. Streit Universität Hamburg
Günther Daum
Günther Daum Graz University of Technology
Frank Madeo
Frank Madeo University of Graz
Didac Carmona-Gutierrez
Didac Carmona-Gutierrez University of Graz
Luca Simone Cocolin
Luca Simone Cocolin University of Turin

External Links

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