Emanuele Tosi

851 total citations
23 papers, 681 citations indexed

About

Emanuele Tosi is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Emanuele Tosi has authored 23 papers receiving a total of 681 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 19 papers in Plant Science and 11 papers in Biochemistry. Recurrent topics in Emanuele Tosi's work include Fermentation and Sensory Analysis (23 papers), Horticultural and Viticultural Research (19 papers) and Phytochemicals and Antioxidant Activities (11 papers). Emanuele Tosi is often cited by papers focused on Fermentation and Sensory Analysis (23 papers), Horticultural and Viticultural Research (19 papers) and Phytochemicals and Antioxidant Activities (11 papers). Emanuele Tosi collaborates with scholars based in Italy and New Zealand. Emanuele Tosi's co-authors include Giacomo Zapparoli, Michela Azzolini, Fabio Finato, Marilinda Lorenzini, Bruno Fedrizzi, Paola Vagnoli, Flavia Guzzo, Barbara Simonato, Fabio Mencarelli and Roberto De Prisco and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Emanuele Tosi

23 papers receiving 670 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Emanuele Tosi Italy 14 642 518 217 110 98 23 681
Michela Azzolini Italy 12 517 0.8× 415 0.8× 167 0.8× 89 0.8× 86 0.9× 15 554
Francisco M. Carrau Uruguay 9 493 0.8× 343 0.7× 114 0.5× 196 1.8× 77 0.8× 11 580
Davide Slaghenaufi Italy 17 731 1.1× 511 1.0× 244 1.1× 197 1.8× 88 0.9× 45 836
Laura Mercado Argentina 16 727 1.1× 558 1.1× 126 0.6× 149 1.4× 214 2.2× 34 797
Damien Steyer France 9 444 0.7× 371 0.7× 107 0.5× 174 1.6× 84 0.9× 19 611
Marta Dizy Spain 13 648 1.0× 355 0.7× 177 0.8× 179 1.6× 63 0.6× 19 766
Paola Vagnoli Italy 14 421 0.7× 317 0.6× 108 0.5× 154 1.4× 70 0.7× 29 549
José María Heras Spain 16 638 1.0× 404 0.8× 179 0.8× 153 1.4× 72 0.7× 41 713
Rocchina Pietrafesa Italy 14 537 0.8× 345 0.7× 91 0.4× 129 1.2× 111 1.1× 29 610
Rossana Romaniello Italy 14 679 1.1× 410 0.8× 102 0.5× 165 1.5× 147 1.5× 18 761

Countries citing papers authored by Emanuele Tosi

Since Specialization
Citations

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

Fields of papers citing papers by Emanuele Tosi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Emanuele Tosi

This figure shows the co-authorship network connecting the top 25 collaborators of Emanuele Tosi. A scholar is included among the top collaborators of Emanuele Tosi 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 Emanuele Tosi. Emanuele Tosi 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.
Zapparoli, Giacomo, Marilinda Lorenzini, Emanuele Tosi, et al.. (2018). Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes. Food Chemistry. 263. 42–50. 11 indexed citations
2.
Bellincontro, Andrea, et al.. (2016). Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. Food Chemistry. 213. 378–387. 41 indexed citations
3.
Azzolini, Michela, et al.. (2016). Evaluating the Efficacy of Lysozyme Against Lactic Acid Bacteria Under Different Winemaking Scenarios. South African Journal of Enology and Viticulture. 31(2). 10 indexed citations
4.
Zapparoli, Giacomo, et al.. (2016). Bacterial Inoculation Strategies for the Achievement of Malolactic Fermentation in High-alcohol Wines. South African Journal of Enology and Viticulture. 30(1). 31 indexed citations
5.
Zapparoli, Giacomo, et al.. (2015). Influence of the pH of Chardonnay must on malolactic fermentation induced by bacteria co-inoculated with yeasts. Federal Research Centre for Cultivated Plants (Julius Kühn-Institut). 45(4). 197–198. 5 indexed citations
6.
Azzolini, Michela, Emanuele Tosi, Marilinda Lorenzini, Fabio Finato, & Giacomo Zapparoli. (2014). Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology. 31(2). 277–293. 123 indexed citations
7.
Azzolini, Michela, et al.. (2013). Selection ofBotrytis cinereaandSaccharomyces cerevisiaestrains for the improvement and valorization of Italianpassitostyle wines. FEMS Yeast Research. 13(6). 540–552. 23 indexed citations
8.
Azzolini, Michela, Bruno Fedrizzi, Emanuele Tosi, et al.. (2012). Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. European Food Research and Technology. 235(2). 303–313. 106 indexed citations
9.
Lorenzini, Marilinda, Michela Azzolini, Emanuele Tosi, & Giacomo Zapparoli. (2012). Postharvest grape infection ofBotrytis cinereaand its interactions with other moulds under withering conditions to produce noble-rotten grapes. Journal of Applied Microbiology. 114(3). 762–770. 37 indexed citations
10.
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
11.
Guzzo, Flavia, Maria Stella Cappello, Michela Azzolini, Emanuele Tosi, & Giacomo Zapparoli. (2011). The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria. International Journal of Food Microbiology. 148(3). 184–190. 27 indexed citations
12.
Fedrizzi, Bruno, Giacomo Zapparoli, Fabio Finato, et al.. (2011). Model Aging and Oxidation Effects on Varietal, Fermentative, and Sulfur Compounds in a Dry Botrytized Red Wine. Journal of Agricultural and Food Chemistry. 59(5). 1804–1813. 32 indexed citations
13.
Tosi, Emanuele, Bruno Fedrizzi, Michela Azzolini, et al.. (2011). Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol. Food Chemistry. 130(2). 370–375. 53 indexed citations
14.
Azzolini, Michela, et al.. (2010). Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production.. Italian Journal of Food Science. 22(3). 257–263. 17 indexed citations
15.
Tosi, Emanuele, et al.. (2009). Incidenza della muffa nobile sulle caratteristiche chimiche e sensoriali del vino amarone. 45(10). 81–88. 1 indexed citations
16.
Tosi, Emanuele, Michela Azzolini, Flavia Guzzo, & Giacomo Zapparoli. (2009). Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine. Journal of Applied Microbiology. 107(1). 210–218. 53 indexed citations
17.
Zapparoli, Giacomo, et al.. (2005). Selezione di lieviti auctoctoni Saccharomyces per la produzione di vino Amarone. 32(4). 131–135. 1 indexed citations
18.
Tosi, Emanuele, et al.. (2005). Principali effetti di Botrytis cinerea sulla composizione dell’Amarone. 44(44). 65–68. 3 indexed citations
19.
Tosi, Emanuele, et al.. (2005). The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress. Letters in Applied Microbiology. 40(6). 466–472. 37 indexed citations
20.
Lombardi, Angiolella, et al.. (2004). Contributo alla valorizzazione del vino Valpolicella doc mediante l'isolamento, la caratterizzazione e il successivo impiego di lieviti specifici. 31(9). 72–79. 5 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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