Bruno Zanoni

3.0k total citations
127 papers, 2.4k citations indexed

About

Bruno Zanoni is a scholar working on Food Science, Organic Chemistry and Plant Science. According to data from OpenAlex, Bruno Zanoni has authored 127 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 77 papers in Food Science, 46 papers in Organic Chemistry and 41 papers in Plant Science. Recurrent topics in Bruno Zanoni's work include Edible Oils Quality and Analysis (46 papers), Fermentation and Sensory Analysis (32 papers) and Phytochemicals and Antioxidant Activities (27 papers). Bruno Zanoni is often cited by papers focused on Edible Oils Quality and Analysis (46 papers), Fermentation and Sensory Analysis (32 papers) and Phytochemicals and Antioxidant Activities (27 papers). Bruno Zanoni collaborates with scholars based in Italy, Netherlands and Spain. Bruno Zanoni's co-authors include Claudio Peri, Vera Lavelli, Lorenzo Guerrini, R. Nani, Ella Pagliarini, Sauro Pierucci, G. Giovanelli, Valentina Canuti, Marzia Migliorini and D. Bruno and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Bruno Zanoni

123 papers receiving 2.3k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Bruno Zanoni Italy	26	1.5k	757	620	604	582	127	2.4k
Mohammad Hossein Haddad Khodaparast Iran	25	1.1k 0.7×	627 0.8×	563 0.9×	666 1.1×	363 0.6×	85	2.2k
Naphaporn Chiewchan Thailand	30	1.6k 1.1×	733 1.0×	749 1.2×	606 1.0×	142 0.2×	82	2.9k
Abhijit Kar India	26	975 0.7×	930 1.2×	372 0.6×	377 0.6×	134 0.2×	98	2.3k
María Elena Sosa‐Morales Mexico	26	1.3k 0.9×	501 0.7×	282 0.5×	322 0.5×	339 0.6×	98	2.3k
Marc Le Maguer Canada	22	1.4k 0.9×	889 1.2×	887 1.4×	322 0.5×	241 0.4×	45	2.7k
Salih Karasu Türkiye	25	1.4k 0.9×	387 0.5×	469 0.8×	442 0.7×	144 0.2×	90	2.1k
Ashish Rawson India	25	1.5k 1.0×	740 1.0×	644 1.0×	562 0.9×	125 0.2×	99	2.7k
Wee Sim Choo Malaysia	28	1.6k 1.1×	960 1.3×	560 0.9×	541 0.9×	201 0.3×	86	2.9k
Philippe Bohuon France	24	854 0.6×	477 0.6×	389 0.6×	318 0.5×	223 0.4×	70	1.7k
Karim Allaf France	31	2.2k 1.5×	869 1.1×	369 0.6×	567 0.9×	155 0.3×	169	3.3k

Countries citing papers authored by Bruno Zanoni

Since Specialization

Citations

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

Fields of papers citing papers by Bruno Zanoni

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Bruno Zanoni

This figure shows the co-authorship network connecting the top 25 collaborators of Bruno Zanoni. A scholar is included among the top collaborators of Bruno Zanoni 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 Zanoni. Bruno Zanoni 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

Khatib, Mohamad, Lorenzo Cecchi, Bruno Zanoni, et al.. (2025). Bicarbonate-assisted extraction of pomegranate peel (<i>Punica granatum</i> L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid. Italian Journal of Food Science. 37(4). 47–73.

Cecchi, Lorenzo, Graziano Sani, Barbara Adinolfi, et al.. (2025). Seasonal and Cultivar-Dependent Phenolic Dynamics in Tuscan Olive Leaves: A Two-Year Study by HPLC-DAD-MS for Food By-Product Valorization. Separations. 12(8). 192–192. 2 indexed citations

Cecchi, Lorenzo, et al.. (2024). Chemical Data and Relationships for a Scoring Algorithm of Extra Virgin Olive Oil’s Nutritional Value. Molecules. 29(2). 525–525. 6 indexed citations

Pierguidi, Lapo, Lorenzo Cecchi, Caterina Dinnella, et al.. (2024). Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions. Food Research International. 187. 114438–114438. 4 indexed citations

Cecchi, Lorenzo, Mohamad Khatib, Paola Domizio, et al.. (2024). 1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin. Processes. 12(10). 2113–2113. 1 indexed citations

Cecchi, Lorenzo, Serena Orlandini, Diletta Balli, et al.. (2024). Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method. Journal of Agricultural and Food Chemistry. 72(5). 2813–2825. 4 indexed citations

Cecchi, Lorenzo, et al.. (2023). Virgin Olive Oil By-Product Valorization: An Insight into the Phenolic Composition of Olive Seed Extracts from Three Cultivars as Sources of Bioactive Molecules. Molecules. 28(6). 2776–2776. 6 indexed citations

Cecchi, Lorenzo, et al.. (2023). Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution. Antioxidants. 12(7). 1399–1399. 2 indexed citations

Cecchi, Lorenzo, Diletta Balli, Silvia Urciuoli, et al.. (2022). Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion. Food Chemistry. 404(Pt B). 134696–134696. 13 indexed citations

10.

Cecchi, Lorenzo, Marzia Migliorini, Elisa Giambanelli, et al.. (2022). Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics. Food Control. 139. 109092–109092. 18 indexed citations

11.

Cecchi, Lorenzo, Marzia Migliorini, Elisa Giambanelli, et al.. (2021). Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions. Journal of the Science of Food and Agriculture. 102(6). 2515–2525. 12 indexed citations

12.

Fia, Giovanna, et al.. (2021). Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods. 10(7). 1499–1499. 6 indexed citations

13.

Bertuccioli, Mario, et al.. (2020). The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine. SHILAP Revista de lepidopterología. 1 indexed citations

14.

Fia, Giovanna, et al.. (2020). Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods. 9(5). 566–566. 23 indexed citations

15.

Ferraro, Giovanni, et al.. (2020). Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides. Foods. 9(10). 1407–1407. 16 indexed citations

16.

Monteleone, Erminio, Gianluca Veneziani, Giovanna Fia, et al.. (2019). Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Research International. 119. 236–243. 18 indexed citations

17.

Giovenzana, Valentina, R. Beghi, Marzia Migliorini, et al.. (2017). RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE/NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE. Italian Journal of Food Science. 29(2). 357–369. 5 indexed citations

18.

Cecchi, Lorenzo, et al.. (2017). An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process. Journal of the Science of Food and Agriculture. 98(10). 3636–3643. 37 indexed citations

19.

Fantozzi, Paolo, María Fiorenza Caboni, Tullia Gallina Toschi, et al.. (2015). Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science. SHILAP Revista de lepidopterología. 2 indexed citations

20.

Zanoni, Bruno, et al.. (2015). Investigation on microbiology of olive oil extraction process. SHILAP Revista de lepidopterología. 17 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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