Antonella Bosso

956 total citations
50 papers, 761 citations indexed

About

Antonella Bosso is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Antonella Bosso has authored 50 papers receiving a total of 761 indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 36 papers in Plant Science and 23 papers in Biochemistry. Recurrent topics in Antonella Bosso's work include Fermentation and Sensory Analysis (42 papers), Horticultural and Viticultural Research (36 papers) and Phytochemicals and Antioxidant Activities (23 papers). Antonella Bosso is often cited by papers focused on Fermentation and Sensory Analysis (42 papers), Horticultural and Viticultural Research (36 papers) and Phytochemicals and Antioxidant Activities (23 papers). Antonella Bosso collaborates with scholars based in Italy, Portugal and Iceland. Antonella Bosso's co-authors include Massimo Guaita, Maurizio Petrozziello, Silvia Motta, Loretta Panero, Claudio Cassino, Patrizia Restani, Chiara Di Lorenzo, Giancarlo Aldini, Luca Regazzoni and Luigi Bavaresco and has published in prestigious journals such as SHILAP Revista de lepidopterología, Langmuir and Food Chemistry.

In The Last Decade

Antonella Bosso

48 papers receiving 747 citations

Peers

Antonella Bosso

BIOCH

Massimo Guaita Italy

Ricardo Vejarano Peru

Maurizio Petrozziello Italy

Loredana Liguori Italy

Roberta Dordoni Italy

Marcelo Lazzarotto Brazil

Eduardo Pires Portugal

Jian‐Yong Chua China

Elif Aykın‐Dinçer Türkiye

Susanne Procopio Germany

Massimo Guaita Italy

Antonella Bosso

469 ×0.8

339 ×0.8

290 ×0.8

BIOCH

55 ×0.7

57 ×0.8

Citations per year, relative to Antonella Bosso Antonella Bosso (= 1×) peers Massimo Guaita

Countries citing papers authored by Antonella Bosso

Since Specialization

Citations

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

Fields of papers citing papers by Antonella Bosso

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Antonella Bosso

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

All Works

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20 of 20 papers shown

Giovannozzi, Andrea Mario, Simone Giacosa, Antonella Bosso, et al.. (2025). Raman spectroscopy as a rapid tool for monitoring lactic acid concentration during wine malolactic fermentation directly in the winery. Talanta Open. 12. 100494–100494. 1 indexed citations

Vincenzi, Simone, Matteo Marangon, Maria Alessandra Paissoni, et al.. (2025). A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization. Foods. 14(23). 3994–3994.

Motta, Silvia, et al.. (2024). Characterization of 37 enological tannins using a multiple technique approach: Linear sweep voltammetry as a rapid method both for classification and determination of antioxidant properties. Food Chemistry. 463(Pt 4). 141475–141475. 2 indexed citations

Lorenzo, Chiara Di, et al.. (2023). Valorization of wine industry by-products: Characterization of phenolic profile and investigation of potential healthy properties. SHILAP Revista de lepidopterología. 68. 4016–4016. 1 indexed citations

Lorenzo, Chiara Di, et al.. (2023). Winemaking by-products as a sustainable source of antioxidant and functional compounds. SHILAP Revista de lepidopterología. 56. 4003–4003. 2 indexed citations

Bosso, Antonella, et al.. (2023). Adjuvants and additives for the colloidal stabilization of red wines without the use of cold. SHILAP Revista de lepidopterología. 56. 2009–2009. 1 indexed citations

Bosso, Antonella, et al.. (2020). Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations. Foods. 9(10). 1451–1451. 16 indexed citations

Colombo, Francesca, Chiara Di Lorenzo, Luca Regazzoni, et al.. (2019). Phenolic profiles and anti-inflammatory activities of sixteen table grape (Vitis viniferaL.) varieties. Food & Function. 10(4). 1797–1807. 64 indexed citations

Bosso, Antonella, et al.. (2019). Use of a solution of organic acids, a byproduct of the Rectified Concentrated Must production process, for the acidification of wines. SHILAP Revista de lepidopterología. 15. 2021–2021. 1 indexed citations

10.

Motta, Silvia, et al.. (2016). Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques. Food Chemistry. 221. 1–10. 35 indexed citations

11.

Petrozziello, Maurizio, et al.. (2012). Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties. Food Chemistry. 135(4). 2483–2489. 10 indexed citations

12.

Petrozziello, Maurizio, Massimo Guaita, Silvia Motta, Loretta Panero, & Antonella Bosso. (2011). Analytical and Sensory Characterization of the Aroma of “Langhe D.O.C. Nebbiolo” Wines: Influence of the Prefermentative Cold Maceration with Dry Ice. Journal of Food Science. 76(4). C525–34. 21 indexed citations

13.

Bosso, Antonella, et al.. (2004). L' estrazione differita degli antociani abbinata alla tecnica del délestage nella vinificazione di uve Nebbiolo. 57(1). 20–50. 2 indexed citations

14.

Bosso, Antonella, et al.. (2002). Possibili sviluppi nelle tecniche di vinificazione per la produzione dei vini bianchi. 38(11). 91–104. 2 indexed citations

15.

Vaudano, Enrico, et al.. (2002). Le più recenti acquisizioni teoriche e pratiche sugli arresti di fermentazione. 38(5). 75–88. 1 indexed citations

16.

Stefano, Rocco Di, et al.. (2002). Influenza si 6 diversi ceppi di lievito sulla composizione polifenolica di vini Barbera ottenuti con la tecnic dell'estrazione differita degli antociani. 55(4). 25–56. 2 indexed citations

17.

Bosso, Antonella, et al.. (2001). Vino e tannini: una recente sperimentazione ha indagato l' impiego di preparati a base di tannino su un vino bianco cortese. 28(1). 69–74. 2 indexed citations

18.

Bosso, Antonella, et al.. (2001). Impiego dell'osmosi inversa su vini rossi. Caratteristiche fisico-chimiche e sensoriali. 37(12). 77–86. 2 indexed citations

19.

Panero, Loretta, et al.. (2001). Primi risultati di esperienze di chiarifica con proteine di origine vegetale condotte su vino Uva di Troia. 28(11). 117–126. 3 indexed citations

20.

Panero, Loretta, et al.. (2001). La tecnica del delestage nella vinificazione del Montepulciano d'Abruzzo. 37(5). 87–98. 4 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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