E. Cagnasso

481 total citations
14 papers, 377 citations indexed

About

E. Cagnasso is a scholar working on Plant Science, Food Science and Biochemistry. According to data from OpenAlex, E. Cagnasso has authored 14 papers receiving a total of 377 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Plant Science, 12 papers in Food Science and 6 papers in Biochemistry. Recurrent topics in E. Cagnasso's work include Horticultural and Viticultural Research (14 papers), Fermentation and Sensory Analysis (12 papers) and Phytochemicals and Antioxidant Activities (6 papers). E. Cagnasso is often cited by papers focused on Horticultural and Viticultural Research (14 papers), Fermentation and Sensory Analysis (12 papers) and Phytochemicals and Antioxidant Activities (6 papers). E. Cagnasso collaborates with scholars based in Italy, Australia and France. E. Cagnasso's co-authors include Luca Rollè, Vincenzo Gerbi, Fabrizio Torchio, Susana Rı́o Segade, Simone Giacosa, Manuela Giordano, Pierre‐Louis Teissèdre, Bénédicte Lorrain, Mar Vilanova and Giuseppe Zeppa and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Analytica Chimica Acta.

In The Last Decade

E. Cagnasso

14 papers receiving 359 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
E. Cagnasso Italy	10	346	334	178	49	32	14	377
Michal Kumšta Czechia	10	276 0.8×	278 0.8×	167 0.9×	60 1.2×	27 0.8×	34	384
Milica M. Pantelić Serbia	9	223 0.6×	183 0.5×	192 1.1×	58 1.2×	15 0.5×	10	323
Cintia Colibaba Romania	10	231 0.7×	155 0.5×	134 0.8×	34 0.7×	30 0.9×	59	298
Carolina Pretto Panceri Brazil	9	281 0.8×	225 0.7×	217 1.2×	48 1.0×	13 0.4×	17	376
E. Gómez García‐Carpintero Spain	14	451 1.3×	359 1.1×	250 1.4×	46 0.9×	63 2.0×	15	474
Inmaculada Álvarez Spain	10	359 1.0×	343 1.0×	181 1.0×	30 0.6×	64 2.0×	25	421
Jesús Martínez Gascueña Spain	3	268 0.8×	207 0.6×	254 1.4×	51 1.0×	15 0.5×	7	364
M. Cristina Clímaco Portugal	9	405 1.2×	254 0.8×	199 1.1×	63 1.3×	42 1.3×	14	457
Sanja Radeka Croatia	14	465 1.3×	344 1.0×	230 1.3×	78 1.6×	50 1.6×	39	518
Azahara López‐Toledano Spain	12	419 1.2×	330 1.0×	263 1.5×	42 0.9×	27 0.8×	22	471

Countries citing papers authored by E. Cagnasso

Since Specialization

Citations

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

Fields of papers citing papers by E. Cagnasso

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of E. Cagnasso

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

All Works

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14 of 14 papers shown

Giacosa, Simone, Manuela Giordano, Mar Vilanova, et al.. (2018). On‐vine withering process of ‘Moscato bianco’ grapes: effect of cane‐cut system on volatile composition. Journal of the Science of Food and Agriculture. 99(3). 1135–1144. 7 indexed citations

Giacosa, Simone, Fabrizio Torchio, Susana Rı́o Segade, et al.. (2016). Comparison of fortified , sfursat , and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero ( Vitis vinifera L.). Food Research International. 98. 59–67. 17 indexed citations

Cagnasso, E., Fabrizio Torchio, Vincenzo Gerbi, et al.. (2016). Evolution of the Phenolic Content and Extractability Indices During Ripening of Nebbiolo Grapes from the Piedmont Growing Areas over Six Consecutive Years. South African Journal of Enology and Viticulture. 32(2). 7 indexed citations

Giacosa, Simone, et al.. (2014). Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels. Food Chemistry. 165. 77–84. 16 indexed citations

Rollè, Luca, Fabrizio Torchio, Simone Giacosa, et al.. (2012). Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation. American Journal of Enology and Viticulture. 63(2). 195–204. 44 indexed citations

Rollè, Luca, Fabrizio Torchio, Bénédicte Lorrain, et al.. (2012). Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT-NIR spectrum. OENO One. 46(1). 29–29. 17 indexed citations

Torchio, Fabrizio, Susana Rı́o Segade, Vincenzo Gerbi, et al.. (2012). Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines. Food Research International. 48(2). 491–498. 14 indexed citations

Torchio, Fabrizio, Susana Rı́o Segade, Vincenzo Gerbi, E. Cagnasso, & Luca Rollè. (2011). Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines. Food Research International. 44(3). 729–738. 28 indexed citations

Rollè, Luca, Susana Rı́o Segade, Fabrizio Torchio, et al.. (2011). Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening. Journal of Agricultural and Food Chemistry. 59(16). 8796–8805. 66 indexed citations

10.

Rollè, Luca, Fabrizio Torchio, E. Cagnasso, & Vincenzo Gerbi. (2010). Evolution of mechanical variables of winegrapes for icewine production during on-vine drying. Italian Journal of Food Science. 22(2). 143–149. 15 indexed citations

11.

Torchio, Fabrizio, E. Cagnasso, Vincenzo Gerbi, & Luca Rollè. (2009). Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas. Analytica Chimica Acta. 660(1-2). 183–189. 100 indexed citations

12.

Cagnasso, E., et al.. (2008). Relations between grape phenolic maturity and red wine phenolic composition.. Italian Journal of Food Science. 20(3). 365–380. 41 indexed citations

13.

Cagnasso, E., et al.. (2003). Contributo allo studio allo studio della maturità fenolica in uve piemontesi. 26. 61–80. 4 indexed citations

14.

Gerbi, Vincenzo, et al.. (2001). Esperienze di micro-ossigenazione su vini rossi piemontesi. 45–51. 1 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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