Andrea Curioni

2.8k total citations
102 papers, 2.2k citations indexed

About

Andrea Curioni is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Andrea Curioni has authored 102 papers receiving a total of 2.2k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Food Science, 41 papers in Plant Science and 25 papers in Molecular Biology. Recurrent topics in Andrea Curioni's work include Fermentation and Sensory Analysis (47 papers), Horticultural and Viticultural Research (25 papers) and Food Allergy and Anaphylaxis Research (15 papers). Andrea Curioni is often cited by papers focused on Fermentation and Sensory Analysis (47 papers), Horticultural and Viticultural Research (25 papers) and Food Allergy and Anaphylaxis Research (15 papers). Andrea Curioni collaborates with scholars based in Italy, United States and United Kingdom. Andrea Curioni's co-authors include Simone Vincenzi, Matteo Marangon, Angelo D. B. Peruffo, Gabriella Pasini, Barbara Simonato, Giovanna Lomolino, Matteo Giannattasio, Alberto De Iseppi, Serena Tolin and Giacomo Pasini and has published in prestigious journals such as Gastroenterology, Analytical Biochemistry and Journal of Agricultural and Food Chemistry.

In The Last Decade

Andrea Curioni

100 papers receiving 2.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Andrea Curioni Italy 28 1.2k 907 437 361 359 102 2.2k
Barbara Simonato Italy 24 966 0.8× 563 0.6× 231 0.5× 305 0.8× 385 1.1× 69 1.8k
Mercedes M. Pedrosa Spain 37 1.5k 1.2× 1.5k 1.7× 681 1.6× 435 1.2× 188 0.5× 131 3.5k
Wentong Xue China 20 695 0.6× 270 0.3× 321 0.7× 404 1.1× 97 0.3× 64 1.4k
Mahesh Venkatachalam United States 20 678 0.5× 559 0.6× 326 0.7× 383 1.1× 139 0.4× 30 1.9k
C. Pompei Italy 26 607 0.5× 352 0.4× 242 0.6× 349 1.0× 323 0.9× 67 1.7k
Ana I. Sancho United Kingdom 26 646 0.5× 301 0.3× 477 1.1× 1.0k 2.9× 272 0.8× 46 2.2k
Jianjun Cheng China 25 1.3k 1.0× 269 0.3× 563 1.3× 224 0.6× 62 0.2× 94 2.0k
Emilia Selinheimo Finland 16 476 0.4× 383 0.4× 349 0.8× 51 0.1× 231 0.6× 18 1.5k
Barbara Prandi Italy 25 561 0.5× 390 0.4× 529 1.2× 95 0.3× 38 0.1× 73 1.5k
Miroljub Barać Serbia 29 1.5k 1.2× 708 0.8× 722 1.7× 48 0.1× 226 0.6× 91 2.6k

Countries citing papers authored by Andrea Curioni

Since Specialization
Citations

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

Fields of papers citing papers by Andrea Curioni

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Andrea Curioni

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

All Works

20 of 20 papers shown
1.
Marangon, Matteo, Valentina Marassi, Fulvio Mattivi, et al.. (2025). The role of protein-phenolic interactions in the formation of red wine colloidal particles. OENO One. 59(2). 1 indexed citations
2.
Palumbo, Fabio, Silvia Farinati, Andrea Curioni, et al.. (2024). The Transcriptional Landscape of Berry Skin in Red and White PIWI (“Pilzwiderstandsfähig”) Grapevines Possessing QTLs for Partial Resistance to Downy and Powdery Mildews. Plants. 13(18). 2574–2574. 1 indexed citations
3.
Arapitsas, Panagiotis, Daniele Perenzoni, Maurizio Ugliano, et al.. (2022). Decoding the Proanthocyanins Profile of Italian Red Wines. Beverages. 8(4). 76–76. 2 indexed citations
4.
Marangon, Matteo, Alberto De Iseppi, Vincenzo Gerbi, et al.. (2022). The macromolecular diversity of Italian monovarietal red wines. OENO One. 56(2). 81–90. 7 indexed citations
5.
Carlin, Silvia, Maria Tiziana Lisanti, Luigi Moio, et al.. (2022). The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines. Food Research International. 157. 111404–111404. 15 indexed citations
6.
Piombino, Paola, Angelita Gambuti, Andrea Curioni, et al.. (2020). Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition. Australian Journal of Grape and Wine Research. 26(3). 233–246. 26 indexed citations
7.
Moio, Luigi, Panagiotis Arapitsas, Andrea Curioni, et al.. (2020). Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines. Foods. 9(11). 1530–1530. 25 indexed citations
8.
Matos, Amanda Dupas de, Matteo Marangon, Massimiliano Magli, et al.. (2019). Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry. 286. 78–86. 34 indexed citations
9.
10.
Pasini, Gabriella, et al.. (2016). Characterization of chitinase isoforms from grape juice. Italian Journal of Food Science. 29(1). 50–62. 1 indexed citations
11.
Simonato, Barbara, et al.. (2009). Evaluation of fining efficiency of corn zeins in red wine: a preliminary study. Italian Journal of Food Science. 21(1). 97–105. 13 indexed citations
12.
Lomolino, Giovanna, et al.. (2006). Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage. Food Chemistry. 102(1). 59–65. 34 indexed citations
13.
Simonato, Barbara, et al.. (2004). Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion. Italian Journal of Food Science. 16. 151–163. 8 indexed citations
14.
Lomolino, Giovanna, Anna Lante, Antonella Crapisi, P. Spettoli, & Andrea Curioni. (2001). Detection ofSaccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate. Electrophoresis. 22(6). 1021–1023. 19 indexed citations
15.
Simonato, Barbara, Gabriella Pasini, Matteo Giannattasio, et al.. (2001). Food Allergy to Wheat Products:  The Effect of Bread Baking and in Vitro Digestion on Wheat Allergenic Proteins. A Study with Bread Dough, Crumb, and Crust. Journal of Agricultural and Food Chemistry. 49(11). 5668–5673. 79 indexed citations
16.
Curioni, Andrea, et al.. (2000). Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp. monococcum) flours with different breadmaking quality. Italian Journal of Food Science. 12(1). 91–102. 5 indexed citations
17.
Vincenzi, Massimo De, Roberto Luchetti, Angelo D. B. Peruffo, et al.. (1996). In vitro assessment of acetic-acid-soluble proteins (glutenin) toxicity in celiac disease. Journal of Biochemical Toxicology. 11(4). 205–210. 16 indexed citations
18.
Curioni, Andrea, et al.. (1995). Major Proteins of Beer and their Precursors in Barley: Electrophoretic and Immunological Studies. Journal of Agricultural and Food Chemistry. 43(10). 2620–2626. 68 indexed citations
19.
Crapisi, Antonella, et al.. (1992). Activities of proteolytic enzymes at different ripening ages in Asiago Pressato cheese produced by several milk coagulants.. Acta Alimentaria. 21(1). 87–94. 1 indexed citations
20.
Curioni, Andrea, A. Dal Belin Peruffo, & N. E. Pogna. (1990). Preparative isoelectric focusing of reduced wheat gluten proteins. Electrophoresis. 11(6). 462–467. 10 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.

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