Andrew C. Clark

2.3k total citations
70 papers, 1.8k citations indexed

About

Andrew C. Clark is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Andrew C. Clark has authored 70 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 55 papers in Food Science, 36 papers in Plant Science and 28 papers in Biochemistry. Recurrent topics in Andrew C. Clark's work include Fermentation and Sensory Analysis (55 papers), Horticultural and Viticultural Research (33 papers) and Phytochemicals and Antioxidant Activities (28 papers). Andrew C. Clark is often cited by papers focused on Fermentation and Sensory Analysis (55 papers), Horticultural and Viticultural Research (33 papers) and Phytochemicals and Antioxidant Activities (28 papers). Andrew C. Clark collaborates with scholars based in Australia, Greece and Ukraine. Andrew C. Clark's co-authors include Geoffrey R. Scollary, Leigh M. Schmidtke, Célia Barril, Paul D. Prenzler, Nikolaos Kontoudakis, John Blackman, Eric Wilkes, Xinyi Zhang, Claudio Riponi and Francesca Sonni and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Andrew C. Clark

67 papers receiving 1.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Andrew C. Clark Australia 28 1.4k 928 729 235 209 70 1.8k
Dominico A. Guillén-Sánchez Spain 24 1.1k 0.8× 688 0.7× 818 1.1× 143 0.6× 235 1.1× 58 1.7k
Fabio Chinnici Italy 26 1.3k 0.9× 978 1.1× 837 1.1× 108 0.5× 303 1.4× 65 2.1k
Laura Culleré Spain 23 1.4k 1.0× 813 0.9× 510 0.7× 87 0.4× 167 0.8× 39 1.7k
Ricardo López Spain 22 2.1k 1.6× 1.3k 1.4× 888 1.2× 165 0.7× 288 1.4× 46 2.5k
Erika Salas Mexico 21 1.4k 1.0× 944 1.0× 1.1k 1.5× 134 0.6× 265 1.3× 39 1.9k
Silvia Pérez‐Magariño Spain 32 2.2k 1.6× 1.7k 1.8× 1.2k 1.7× 123 0.5× 291 1.4× 80 2.6k
Claudio Riponi Italy 24 984 0.7× 746 0.8× 664 0.9× 87 0.4× 242 1.2× 45 1.6k
V. Felipe Laurie Chile 18 941 0.7× 699 0.8× 470 0.6× 86 0.4× 200 1.0× 55 1.3k
Baoqing Zhu China 28 1.8k 1.3× 1.3k 1.4× 760 1.0× 141 0.6× 752 3.6× 111 2.5k
Rafael A. Peinado Spain 28 1.9k 1.4× 1.3k 1.4× 738 1.0× 129 0.5× 516 2.5× 73 2.3k

Countries citing papers authored by Andrew C. Clark

Since Specialization
Citations

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

Fields of papers citing papers by Andrew C. Clark

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Andrew C. Clark. 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 Andrew C. Clark. The network helps show where Andrew C. Clark may publish in the future.

Co-authorship network of co-authors of Andrew C. Clark

This figure shows the co-authorship network connecting the top 25 collaborators of Andrew C. Clark. A scholar is included among the top collaborators of Andrew C. Clark 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 Andrew C. Clark. Andrew C. Clark 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.
Zhang, Xinyi, et al.. (2024). Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions. Journal of Agricultural and Food Chemistry. 72(19). 11051–11061. 1 indexed citations
2.
Zhang, Xinyi, John Blackman, & Andrew C. Clark. (2023). Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine. Food Chemistry. 424. 136418–136418. 4 indexed citations
3.
Zhang, Xinyi & Andrew C. Clark. (2023). Cu fractions in Shiraz and Pinot Noir wines during bottle aging: rates of changes and capacity for conversion. OENO One. 57(4). 2 indexed citations
4.
Zhang, Xinyi, John Blackman, Paul D. Prenzler, & Andrew C. Clark. (2022). Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging. Food Chemistry. 393. 133305–133305. 10 indexed citations
5.
Zhang, Xinyi, et al.. (2021). The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents. Food Chemistry. 357. 129764–129764. 6 indexed citations
6.
Steel, Christopher, et al.. (2020). Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol. Australian Journal of Grape and Wine Research. 26(1). 79–89. 17 indexed citations
7.
Kontoudakis, Nikolaos & Andrew C. Clark. (2020). Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates. Food Chemistry. 316. 126352–126352. 12 indexed citations
8.
Steel, Christopher, John Blackman, Andrew C. Clark, et al.. (2018). A GC–MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen. Food Chemistry. 270. 375–384. 48 indexed citations
9.
Kontoudakis, Nikolaos, Anque Guo, Geoffrey R. Scollary, & Andrew C. Clark. (2017). The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine. Food Chemistry. 229. 319–328. 27 indexed citations
10.
Barril, Célia, et al.. (2017). Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron. Food Chemistry. 243. 239–248. 11 indexed citations
11.
Kontoudakis, Nikolaos, Mark E. Smith, Anque Guo, et al.. (2016). The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds. Food Research International. 98. 95–102. 27 indexed citations
12.
Clark, Andrew C., Nikolaos Kontoudakis, Célia Barril, Leigh M. Schmidtke, & Geoffrey R. Scollary. (2016). Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes. Talanta. 154. 431–437. 30 indexed citations
13.
Kontoudakis, Nikolaos, et al.. (2016). Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption. Food Chemistry. 203. 440–447. 43 indexed citations
14.
15.
Dias, Daniel A., Andrew C. Clark, Trevor A. Smith, Kenneth P. Ghiggino, & Geoffrey R. Scollary. (2012). Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditions. Food Chemistry. 138(4). 2451–2459. 24 indexed citations
16.
Schmidtke, Leigh M., et al.. (2011). Micro-Oxygenation of Red Wine: Techniques, Applications, and Outcomes. Critical Reviews in Food Science and Nutrition. 51(2). 115–131. 48 indexed citations
17.
Barril, Célia, Andrew C. Clark, & Geoffrey R. Scollary. (2011). Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine. Analytica Chimica Acta. 732. 186–193. 53 indexed citations
18.
Maury, Chantal, Andrew C. Clark, & Geoffrey R. Scollary. (2009). Determination of the impact of bottle colour and phenolic concentration on pigment development in white wine stored under external conditions. Analytica Chimica Acta. 660(1-2). 81–86. 45 indexed citations
19.
Clark, Andrew C., et al.. (2009). The Influence of Stereochemistry of Antioxidants and Flavanols on Oxidation Processes in a Model Wine System: Ascorbic Acid, Erythorbic Acid, (+)-Catechin and (−)-Epicatechin. Journal of Agricultural and Food Chemistry. 58(2). 1004–1011. 26 indexed citations
20.
Barril, Célia, Andrew C. Clark, & Geoffrey R. Scollary. (2007). Understanding the contribution of ascorbic acid to the pigment development in model white wine systems using liquid chromatography with diode array and mass spectrometry detection techniques. Analytica Chimica Acta. 621(1). 44–51. 15 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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Rankless by CCL
2026