Franco Battistutta

707 total citations
23 papers, 525 citations indexed

About

Franco Battistutta is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Franco Battistutta has authored 23 papers receiving a total of 525 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 8 papers in Plant Science and 6 papers in Biochemistry. Recurrent topics in Franco Battistutta's work include Fermentation and Sensory Analysis (19 papers), Horticultural and Viticultural Research (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). Franco Battistutta is often cited by papers focused on Fermentation and Sensory Analysis (19 papers), Horticultural and Viticultural Research (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). Franco Battistutta collaborates with scholars based in Italy. Franco Battistutta's co-authors include Piergiorgio Comuzzo, Lara Tat, R. Zironi, Giovanna Suzzi, P. Romano, Giuseppe Comi, Stefano Buiatti, Massimo Mozzon, Giorgio Sberveglieri and L. Pardo 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

Franco Battistutta

23 papers receiving 510 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Franco Battistutta Italy 13 439 258 154 92 61 23 525
Marie-Laure Murat France 7 510 1.2× 313 1.2× 154 1.0× 185 2.0× 67 1.1× 17 595
Inmaculada Andújar‐Ortiz Spain 11 439 1.0× 223 0.9× 166 1.1× 79 0.9× 70 1.1× 16 475
Marta Dizy Spain 13 648 1.5× 355 1.4× 177 1.1× 179 1.9× 65 1.1× 19 766
María José Ruiz‐Moreno Spain 16 424 1.0× 278 1.1× 274 1.8× 164 1.8× 71 1.2× 22 672
Carmen Ancı́n Azpilicueta Spain 11 378 0.9× 236 0.9× 117 0.8× 146 1.6× 19 0.3× 19 458
Natalia Ortín Spain 4 652 1.5× 418 1.6× 259 1.7× 75 0.8× 41 0.7× 4 691
J. Bakker United Kingdom 13 510 1.2× 308 1.2× 269 1.7× 79 0.9× 47 0.8× 23 650
Christine Mayr Marangon Italy 12 399 0.9× 256 1.0× 162 1.1× 154 1.7× 28 0.5× 23 527
Lara Tat Italy 10 289 0.7× 157 0.6× 97 0.6× 44 0.5× 48 0.8× 18 340
Francesca Sonni Italy 12 436 1.0× 242 0.9× 201 1.3× 86 0.9× 71 1.2× 16 526

Countries citing papers authored by Franco Battistutta

Since Specialization
Citations

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

Fields of papers citing papers by Franco Battistutta

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Franco Battistutta

This figure shows the co-authorship network connecting the top 25 collaborators of Franco Battistutta. A scholar is included among the top collaborators of Franco Battistutta 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 Franco Battistutta. Franco Battistutta 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.
Vrhovšek, Urška, et al.. (2019). Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia. European Food Research and Technology. 245(10). 2279–2292. 13 indexed citations
2.
Comuzzo, Piergiorgio, et al.. (2017). Oxidative behavior of (+)‐catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione. Journal of the Science of Food and Agriculture. 97(15). 5158–5167. 7 indexed citations
3.
Battistutta, Franco, et al.. (2016). Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel. SHILAP Revista de lepidopterología. 7. 2005–2005. 1 indexed citations
4.
Comuzzo, Piergiorgio, et al.. (2014). Antioxidant properties of different products and additives in white wine. Food Chemistry. 168. 107–114. 47 indexed citations
5.
Comuzzo, Piergiorgio, et al.. (2012). Effect of Different Lysis Treatments on the Characteristics of Yeast Derivatives for Winemaking. Journal of Agricultural and Food Chemistry. 60(12). 3211–3222. 18 indexed citations
6.
Comuzzo, Piergiorgio, et al.. (2011). Interactions between yeast autolysates and volatile compounds in wine and model solution. Food Chemistry. 127(2). 473–480. 32 indexed citations
7.
Tat, Lara, Piergiorgio Comuzzo, Franco Battistutta, & R. Zironi. (2007). Sweet-like Off-flavor in Aglianico del Vulture Wine:  Ethyl Phenylacetate as the Mainly Involved Compound. Journal of Agricultural and Food Chemistry. 55(13). 5205–5212. 40 indexed citations
8.
Tat, Lara, et al.. (2007). ETHYL PHENYLACETATE AS THE PROBABLE RESPONSIBLE OF HONEY-LIKE CHARACTER IN AGLIANICO DEL VULTURE WINE. Acta Horticulturae. 557–562. 3 indexed citations
9.
Comuzzo, Piergiorgio, et al.. (2005). Effet d'un lysat industriel de levure sur l'évolution des vins rouges en bouteille. 39(2). 83–90. 3 indexed citations
10.
Tat, Lara, et al.. (2005). Aroma characterisation of white truffle by GC-MS and GC-O.. Italian Journal of Food Science. 17(4). 463–468. 21 indexed citations
11.
Comuzzo, Piergiorgio, et al.. (2005). Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility. Food Chemistry. 99(2). 217–230. 116 indexed citations
12.
Comuzzo, Piergiorgio, et al.. (2005). Effect of a yeast industrial lysate on the evolution of red wines after bottling. OENO One. 39(2). 83–83. 1 indexed citations
13.
Falasconi, M., et al.. (2004). Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose. Sensors and Actuators B Chemical. 106(1). 88–94. 32 indexed citations
14.
Battistutta, Franco, et al.. (2000). INFLUENCE OF GENOTYPE ON THE METHOXYPYRAZINES CONTENT OF CABERNET SAUVIGNON CULTIVATED IN FRIULI. Acta Horticulturae. 407–414. 1 indexed citations
15.
Zironi, R., Emilio Celotti, Franco Battistutta, & Stefano Buiatti. (1997). Evaluation of beer flavor compounds by liquid-liquid extraction and GC/MS analysis.. 34(4). 243–245. 2 indexed citations
16.
Zironi, R., Emilio Celotti, & Franco Battistutta. (1997). Research for a Marker of the Hyperoxygenation Treatment of Musts for the Production of White Wines. American Journal of Enology and Viticulture. 48(2). 150–156. 2 indexed citations
17.
Buiatti, Stefano, et al.. (1995). Determination of biogenic amines in alcoholic and non-alcoholic beers by HPLC. Food Chemistry. 52(2). 199–202. 29 indexed citations
18.
Porto, Carla Da & Franco Battistutta. (1995). Effects of an unconventional oenological technique on the evolution of free and glycosidically bound terpenols of Muscat of Ganelli grapes: preliminary results. Journal of Wine Research. 6(3). 207–212. 1 indexed citations
19.
Battistutta, Franco, et al.. (1994). Rapid analysis of free medium‐chain fatty acids and related ethyl esters in beer using SPE and HRGC. Journal of High Resolution Chromatography. 17(9). 662–664. 12 indexed citations
20.
Zironi, R., P. Romano, Giovanna Suzzi, Franco Battistutta, & Giuseppe Comi. (1993). Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae. Biotechnology Letters. 15(3). 235–238. 82 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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