D-Index & Metrics Best Publications

Leticia M. Estevinho

Instituto Politécnico Nacional
Mexico

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name Citations Publications World Ranking National Ranking

Biology and Biochemistry D-index 51 Citations 12,055 206 World Ranking 12471 National Ranking 18

Overview

What is she best known for?

The fields of study Leticia M. Estevinho is best known for:

Aging of wine
Mouthfeel
Proanthocyanidin

Her Food science study frequently links to related topics such as Flavour. Flavour and Food science are commonly linked in her work. She integrates many fields, such as Organic chemistry and Dichloromethane, in her works. Her Wine study frequently draws connections between related disciplines such as Aging of wine. Aging of wine is closely attributed to Wine in her work. Leticia M. Estevinho conducts interdisciplinary study in the fields of Chromatography and Extraction (chemistry) through her works. Her multidisciplinary approach integrates Extraction (chemistry) and Solvent in her work. Leticia M. Estevinho integrates several fields in her works, including Solvent and Dichloromethane. In her work, Leticia M. Estevinho performs multidisciplinary research in Tannin and Polyphenol.

Her most cited work include:

Aroma profile of Portuguese brandies aged in chestnut and oak woods (72 citations)
Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels (69 citations)
Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound (67 citations)

What are the main themes of her work throughout her whole career to date

Botany and Sensory analysis are fields of study that intersect with her Food science study. She conducts interdisciplinary study in the fields of Botany and Food science through her works. Her research on Chromatography often connects related areas such as Gas chromatography and Distillation. She combines topics linked to Chromatography with her work on Distillation. Her Wine study frequently draws connections between adjacent fields such as Aging of wine. Her Wine research extends to Aging of wine, which is thematically connected. Organic chemistry is often connected to Raw material in her work. Her research on Genetics often connects related topics like Ageing. Leticia M. Estevinho undertakes multidisciplinary investigations into Acetaldehyde and Fusel alcohol in her work.

Leticia M. Estevinho most often published in these fields:

Food science (93.55%)
Wine (64.52%)
Organic chemistry (61.29%)

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves.

Ana Paula Pereira;Isabel C F R Ferreira;Filipa Marcelino;Patricia Valentão.
Molecules (2007)

676 Citations

Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract

Isabel C.F.R. Ferreira;Edmur Aires;João C.M. Barreira;Letícia M. Estevinho.
Food Chemistry (2009)

645 Citations

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Letícia Estevinho;Ana Paula Pereira;Leandro Moreira;Luís G. Dias.
Food and Chemical Toxicology (2008)

619 Citations

Wild and commercial mushrooms as source of nutrients and nutraceuticals

Lillian Barros;Telma Cruz;Paula Baptista;Letícia M. Estevinho.
Food and Chemical Toxicology (2008)

618 Citations

Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks

Ivo Oliveira;Anabela Sousa;Isabel C.F.R. Ferreira;Albino Bento.
Food and Chemical Toxicology (2008)

604 Citations

WALNUT (JUGLANS REGIA L.) LEAVES: PHENOLIC COMPOUNDS, ANTIBACTERIAL ACTIVITY AND ANTIOXIDANT POTENTIAL OF DIFFERENT CULTIVARS

José Alberto Pereira;Ivo Oliveira;Anabela Sousa;Patricia Valentão.
Food and Chemical Toxicology (2007)

591 Citations

Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars

José Alberto Pereira;Ivo Oliveira;Anabela Sousa;Isabel C.F.R. Ferreira.
Food and Chemical Toxicology (2008)

481 Citations

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Susana Paula Martins Gomes;L.G. Dias;Leandro Moreira;Paula Rodrigues.
Food and Chemical Toxicology (2010)

411 Citations

Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

Lillian Barros;Ricardo C. Calhelha;Josiana A. Vaz;Isabel C. F. R. Ferreira.
European Food Research and Technology (2007)

364 Citations

Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study.

Lillian Barros;Bruna A Venturini;Paula Baptista;Letícia M Estevinho.
Journal of Agricultural and Food Chemistry (2008)

343 Citations

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Frequent Co-Authors

External Links

Personal Website for Leticia M. Estevinho