José Antonio Suárez

Author

José Antonio Suárez

Instituto Conmemorativo Gorgas de Estudios de la Salud ORCID

Also Known As

David A. Forero-Peña, J A Suárez, J Suarez, J Suárez, J. A. Suarez, J. A. Suárez, J. Suarez, J. Suárez, J.A. Suárez, JOSE ANTONIO SUAREZ

276

Publications

8.2K

Citations

H-Index

166

Concepts

All Affiliations

Instituto Conmemorativo Gorgas de Estudios de la Salud Instituto de Fermentaciones Industriales Universidad de Panamá Central University of Venezuela Universidad Politécnica de Madrid

About

José Antonio Suárez is an author at Instituto Conmemorativo Gorgas de Estudios de la Salud specializing in medicine, engineering, and natural sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	17	529
2	Engineering	10	10	501
3	Health Sciences	6	6	349
4	Natural Sciences	6	6	210
5	Language Studies	2	2	35

José Antonio Suárez

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Large Urban Outbreak of Orally Acquired Acute Chagas Disease at a School in Caracas, Venezuela Belkisyolé Alarcón de Noya, Zoraida Díaz‐Bello, Cecilia Colmenares, The Journal of Infectious Diseases	2010	328
Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines António Morata, M.C. Gómez-Cordovés, J. Suberviola, Journal of Agricultural and Food Chemistry	2003	246
Substitution of fish meal with plant protein sources and energy budget for white shrimp Litopenaeus vannamei (Boone, 1931) José Antonio Suárez, Gabriela Gaxiola, Roberto Mendoza, Aquaculture BiologyNutritionPlant Protein SourcesEnergy BudgetEngineering	2009	175
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces António Morata, M.C. Gómez-Cordovés, Fernando Calderón, International Journal of Food Microbiology Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	2005	143
Pyruvic Acid and Acetaldehyde Production by Different Strains of<i>Saccharomyces cerevisiae</i>: Relationship with Vitisin A and B Formation in Red Wines António Morata, M.C. Gómez-Cordovés, B. Colomo, Journal of Agricultural and Food Chemistry	2003	141
A survey of phenolic compounds in Spanish wines of different geographical origin Álvaro Peña‐Neira, T. Hernández, C. García-Vallejo, European Food Research and Technology Food ChemistrySpanish WinesPhenolic CompoundsDifferent Geographical OriginWine Perception	2000	134
Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde António Morata, Fernando Calderón, Carmen González, Food Chemistry Red WinesBioorganic ChemistryPyruvic AcidStable PyranoanthocyaninsPhytochemistry	2006	116
Enteric Virus Infections and Diarrhea in Healthy and Human Immunodeficiency Virus-Infected Children Mary B. Liste, Ivelisse Natera, José Antonio Suárez, Journal of Clinical Microbiology	2000	105
Histoclinical basis for a new classification of hemorrhoidal disease Pedro J. Morgado, José Antonio Suárez, Luis G. Gómez, Diseases of the Colon & Rectum ThrombosisCollagen FibersPhysiologyHistopathologyDiagnosis	1988	92
Presence of cork-taint responsible compounds in wines and their cork stoppers Álvaro Peña‐Neira, Brígida Fernández de Simón, M. C. García‐Vallejo, European Food Research and Technology Cork-taint Responsible CompoundsToxicologyCork Stoppers	2000	91

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