A. Carnacini

602 total citations
24 papers, 484 citations indexed

About

A. Carnacini is a scholar working on Food Science, Plant Science and Biomedical Engineering. According to data from OpenAlex, A. Carnacini has authored 24 papers receiving a total of 484 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 11 papers in Plant Science and 4 papers in Biomedical Engineering. Recurrent topics in A. Carnacini's work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (10 papers) and Fungal Biology and Applications (3 papers). A. Carnacini is often cited by papers focused on Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (10 papers) and Fungal Biology and Applications (3 papers). A. Carnacini collaborates with scholars based in Italy. A. Carnacini's co-authors include Andrea Antonelli, Guido C. Galletti, Paola Bocchini, Mariateresa Russo, L. Castellari, Carlo Zambonelli, Vincenzo Gerbi, Giuseppe Zeppa, Giuseppe Zeppa and Claudio Riponi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Food Science.

In The Last Decade

A. Carnacini

24 papers receiving 454 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
A. Carnacini Italy	8	403	294	103	88	54	24	484
L. Castellari Italy	8	359 0.9×	272 0.9×	74 0.7×	138 1.6×	32 0.6×	18	448
Marta E. Farı́as Argentina	12	388 1.0×	241 0.8×	118 1.1×	128 1.5×	28 0.5×	19	499
Canan Nurgel Türkiye	11	491 1.2×	337 1.1×	167 1.6×	68 0.8×	45 0.8×	14	530
C. A. Uthurry Spain	7	284 0.7×	164 0.6×	79 0.8×	68 0.8×	18 0.3×	10	331
Debra Inglis Canada	15	633 1.6×	360 1.2×	183 1.8×	161 1.8×	56 1.0×	29	717
Francesca Sonni Italy	12	436 1.1×	242 0.8×	201 2.0×	86 1.0×	71 1.3×	16	526
Christine Mayr Marangon Italy	12	399 1.0×	256 0.9×	162 1.6×	154 1.8×	28 0.5×	23	527
Francisco M. Carrau Uruguay	9	493 1.2×	343 1.2×	114 1.1×	196 2.2×	26 0.5×	11	580
J.P. Lepoutre France	8	336 0.8×	253 0.9×	172 1.7×	79 0.9×	23 0.4×	8	419
C.J. van Wyk South Africa	14	363 0.9×	245 0.8×	96 0.9×	78 0.9×	28 0.5×	24	390

Countries citing papers authored by A. Carnacini

Since Specialization

Citations

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

Fields of papers citing papers by A. Carnacini

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of A. Carnacini

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Antonelli, Andrea, L. Castellari, Carlo Zambonelli, & A. Carnacini. (1999). Yeast Influence on Volatile Composition of Wines. Journal of Agricultural and Food Chemistry. 47(3). 1139–1144. 154 indexed citations

Russo, Mariateresa, Guido C. Galletti, Paola Bocchini, & A. Carnacini. (1998). Essential Oil Chemical Composition of Wild Populations of Italian Oregano Spice (Origanum vulgare ssp. hirtum (Link) Ietswaart): A Preliminary Evaluation of Their Use in Chemotaxonomy by Cluster Analysis. 1. Inflorescences. Journal of Agricultural and Food Chemistry. 46(9). 3741–3746. 183 indexed citations

Gerbi, Vincenzo, Giuseppe Zeppa, Riccardo Beltramo, A. Carnacini, & Andrea Antonelli. (1998). Characterisation of white vinegars of different sources with artificial neural networks. Journal of the Science of Food and Agriculture. 78(3). 417–422. 23 indexed citations

Gerbi, Vincenzo, Giuseppe Zeppa, Andrea Antonelli, Nadia Natali, & A. Carnacini. (1997). Multivariate analysis of composition and sensory quality criteria of white vinegars. Sciences des Aliments. 17(4). 349–359. 6 indexed citations

Antonelli, Andrea, Giuseppe Zeppa, Vincenzo Gerbi, & A. Carnacini. (1997). Polyalcohols in vinegar as an origin discriminator. Food Chemistry. 60(3). 403–407. 13 indexed citations

Carnacini, A., Andrea Antonelli, Guido C. Galletti, Nadia Natali, & G. A. Farris. (1997). Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation. Journal of Agricultural and Food Chemistry. 45(6). 2225–2228. 4 indexed citations

Riponi, Claudio, A. Carnacini, Andrea Antonelli, L. Castellari, & Carlo Zambonelli. (1997). Influence of yeast strain on the composition of wines for the production of brandy. Journal of Wine Research. 8(1). 41–50. 6 indexed citations

Riponi, Claudio, et al.. (1996). Influence de certaines souches de levures sur les composants volatils des eaux de vie de vin : evaluation statistique des données. 52(1). 51–56. 1 indexed citations

Galletti, Guido C., A. Carnacini, Andrea Antonelli, & G. A. Farris. (1996). Volatile Composition of Vernaccia di Oristano Sherry-Like Wine as Affected by Biological Ageing. Journal of the Science of Food and Agriculture. 70(1). 44–50. 9 indexed citations

10.

Gerbi, Vincenzo, et al.. (1995). Evoluzione dei costituenti principali del vino e del sidro nel corso dell’acetificazione. IRIS UNIMORE (University of Modena and Reggio Emilia). 24. 241–246. 2 indexed citations

11.

Antonelli, Andrea, A. Carnacini, & Andrea Versari. (1994). Liquid–liquid extraction of silylated polyalcohols from vinegar, and their determination by capillary GC. Journal of High Resolution Chromatography. 17(7). 553–555. 5 indexed citations

12.

Carnacini, A., et al.. (1993). La composizione aromatica dei distillati di vino in funzione dei ceppi di lievito e del grado di maturazione delle uve. IRIS UNIMORE (University of Modena and Reggio Emilia). 22. 193–201. 2 indexed citations

13.

Gerbi, Vincenzo, Giuseppe Zeppa, & A. Carnacini. (1992). Rapid extraction of volatile compounds in wine and vinegar using extrelut resin.. Italian Journal of Food Science. 4(4). 259–267. 21 indexed citations

14.

Carnacini, A., et al.. (1992). Le vinaigre de vin: un produit méditerranéen. 47(6). 216–225. 3 indexed citations

15.

Carnacini, A., et al.. (1992). Processo per la dealcolazione del vino e della birra con CO2 allo stato solido. IRIS UNIMORE (University of Modena and Reggio Emilia). 21. 369–374. 2 indexed citations

16.

Carnacini, A., et al.. (1989). Effect of the wine-making process on the volatile compounds of distillates. Italian Journal of Food Science. 1(4). 13–22. 14 indexed citations

17.

Carnacini, A., et al.. (1989). Dealcolazione e recupero degli aromi del vino con tecniche di permoseparazione, dialisi e CO2 quale fluido di estrazione.. IRIS UNIMORE (University of Modena and Reggio Emilia). 18. 257–264. 1 indexed citations

18.

Carnacini, A., et al.. (1985). Caratteristiche di vini ottenuti mediante macerazione carbonica.. 2 indexed citations

19.

Carnacini, A., et al.. (1980). Volatile Components of Albana Wine. III. Carbonyl Compounds. American Journal of Enology and Viticulture. 31(3). 219–226. 2 indexed citations

20.

Carnacini, A., P. Capella, & A. Amati. (1980). Volatile Components of Albana Wine. IV. Hydroxy Compounds. American Journal of Enology and Viticulture. 31(4). 313–315. 2 indexed citations

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.

Explore authors with similar magnitude of impact