Bruno Fedrizzi

3.0k total citations
108 papers, 2.4k citations indexed

About

Bruno Fedrizzi is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Bruno Fedrizzi has authored 108 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 82 papers in Food Science, 51 papers in Plant Science and 29 papers in Biochemistry. Recurrent topics in Bruno Fedrizzi's work include Fermentation and Sensory Analysis (79 papers), Horticultural and Viticultural Research (48 papers) and Phytochemicals and Antioxidant Activities (29 papers). Bruno Fedrizzi is often cited by papers focused on Fermentation and Sensory Analysis (79 papers), Horticultural and Viticultural Research (48 papers) and Phytochemicals and Antioxidant Activities (29 papers). Bruno Fedrizzi collaborates with scholars based in New Zealand, Italy and Australia. Bruno Fedrizzi's co-authors include Paul A. Kilmartin, Steffen Klaere, Richard C. Gardner, Matthew R. Goddard, Sarah Knight, Mandy Herbst‐Johnstone, Giuseppe Versini, Conrad O. Perera, Kenneth J. Olejar and Rebecca E. Jelley and has published in prestigious journals such as SHILAP Revista de lepidopterología, Chemical Communications and Journal of Agricultural and Food Chemistry.

In The Last Decade

Bruno Fedrizzi

106 papers receiving 2.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Bruno Fedrizzi New Zealand 30 1.8k 1.3k 564 459 311 108 2.4k
Maria Tufariello Italy 28 1.5k 0.8× 907 0.7× 452 0.8× 308 0.7× 212 0.7× 58 1.8k
Rafael A. Peinado Spain 28 1.9k 1.1× 1.3k 1.0× 738 1.3× 516 1.1× 189 0.6× 73 2.3k
Yongsheng Tao China 32 2.2k 1.2× 1.5k 1.2× 881 1.6× 478 1.0× 218 0.7× 88 2.6k
Laura Fariña Uruguay 21 1.9k 1.1× 1.3k 1.0× 606 1.1× 485 1.1× 262 0.8× 50 2.3k
Yorgos Kotseridis Greece 29 2.0k 1.1× 1.6k 1.3× 765 1.4× 500 1.1× 304 1.0× 106 2.4k
Eduardo Boido Uruguay 31 2.4k 1.3× 1.6k 1.3× 751 1.3× 562 1.2× 364 1.2× 70 2.9k
Purificación Hernández-Orte Spain 32 2.3k 1.3× 1.5k 1.2× 836 1.5× 639 1.4× 279 0.9× 53 2.7k
Ricardo López Spain 22 2.1k 1.2× 1.3k 1.0× 888 1.6× 288 0.6× 224 0.7× 46 2.5k
Dimitra L. Capone Australia 38 3.0k 1.6× 2.1k 1.6× 884 1.6× 758 1.7× 409 1.3× 85 3.4k

Countries citing papers authored by Bruno Fedrizzi

Since Specialization
Citations

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

Fields of papers citing papers by Bruno Fedrizzi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bruno Fedrizzi

This figure shows the co-authorship network connecting the top 25 collaborators of Bruno Fedrizzi. A scholar is included among the top collaborators of Bruno Fedrizzi 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 Bruno Fedrizzi. Bruno Fedrizzi 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
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Pilkington, Lisa I., et al.. (2024). Insights into the relative contribution of four precursors to 3-sulfanylhexan-1-ol and 3-sulfanylhexylacetate biogenesis during fermentation. Food Chemistry. 449. 139193–139193. 5 indexed citations
4.
Pilkington, Lisa I., et al.. (2023). Exploring the Equilibrium between Glut3SHal and Glut3SH–SO3: A Method for the Quantification of These Compounds in Wine. Journal of Agricultural and Food Chemistry. 72(4). 1902–1913. 1 indexed citations
5.
Pilkington, Lisa I., et al.. (2023). A green liquid chromatography-tandem mass spectrometry method for the simultaneous analysis of volatile thiols and their precursors in oenological samples. Journal of Chromatography A. 1707. 464273–464273. 7 indexed citations
6.
Huang, Chien‐Wei, Rebecca C. Deed, Lisa I. Pilkington, et al.. (2022). Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium. Food Microbiology. 109. 104124–104124. 6 indexed citations
7.
Tonidandel, Loris, et al.. (2021). A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine. Journal of Chromatography A. 1658. 462603–462603. 20 indexed citations
8.
Perera, Conrad O., et al.. (2018). Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage. Food Chemistry. 261. 149–156. 29 indexed citations
9.
Morrison‐Whittle, Peter, Soon Lee, Bruno Fedrizzi, & Matthew R. Goddard. (2018). Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines. Frontiers in Microbiology. 9. 910–910. 12 indexed citations
10.
Twidle, Andrew M., D. M. Suckling, Alan Seal, et al.. (2017). Identification of in situ flower volatiles from kiwifruit (Actinidia chinensis var. deliciosa) cultivars and their male pollenisers in a New Zealand orchard. Phytochemistry. 141. 61–69. 8 indexed citations
11.
Huang, Chien‐Wei, Michelle E. Walker, Bruno Fedrizzi, Richard C. Gardner, & Vladimir Jiranek. (2017). Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation. FEMS Yeast Research. 17(5). 7 indexed citations
12.
Araújo, Leandro Dias, et al.. (2016). Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine. Food Research International. 98. 79–86. 29 indexed citations
13.
Larcher, Roberto, Loris Tonidandel, Tomás Román, et al.. (2014). Pre-fermentation addition of grape tannin increases the varietal thiols content in wine. Food Chemistry. 166. 56–61. 25 indexed citations
14.
Larcher, Roberto, Loris Tonidandel, Giorgio Nicolini, & Bruno Fedrizzi. (2013). First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins. Food Chemistry. 141(2). 1196–1202. 17 indexed citations
15.
Fedrizzi, Bruno, Graziano Guella, Daniele Perenzoni, et al.. (2012). Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa). Phytochemistry. 77. 287–293. 25 indexed citations
16.
Fedrizzi, Bruno, et al.. (2011). Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine. SHILAP Revista de lepidopterología. 36 indexed citations
17.
Nicolini, Giorgio, Sergio Moser, Roberto Larcher, Giuseppe Versini, & Bruno Fedrizzi. (2009). Technological characterization of Malvasia colli di Parma doc juice and wine. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 2 indexed citations
18.
Tosi, Emanuele, et al.. (2009). Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino amarone. 45(10). 81–88. 1 indexed citations
19.
Ugliano, Maurizio, Bruno Fedrizzi, Tracey Siebert, et al.. (2009). Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine. Journal of Agricultural and Food Chemistry. 57(11). 4948–4955. 79 indexed citations
20.
Lavagnini, Irma, Bruno Fedrizzi, Giuseppe Versini, & Franco Magno. (2009). Effectiveness of isotopically labelled and non‐isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach. Rapid Communications in Mass Spectrometry. 23(8). 1167–1172. 7 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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