Giuseppe Versini
- Food Science top 0.5%
- Plant Science top 2%
- Ecology top 2%
- Molecular Biology top 10%
- Animal Science and Zoology top 1%
- Co-authors
- Federica CaminEduardo DellacassaLaura FariñaEduardo BoidoGiorgio NicoliniBruno FedrizziKarina MedinaFranco Magno
- Topics
- Fermentation and Sensory Analysis (51 papers)Horticultural and Viticultural Research (28 papers)Health, Medicine and Society (20 papers)
In The Last Decade
Giuseppe Versini
83 papers receiving 2.3k citations
Peers
Comparison fields: 5 of 94
- Food Science 1.3k
- Plant Science 885
- Ecology 843
- Molecular Biology 766
- Animal Science and Zoology 409
Countries citing papers authored by Giuseppe Versini
This map shows the geographic impact of Giuseppe Versini'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 Giuseppe Versini with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Giuseppe Versini more than expected).
Fields of papers citing papers by Giuseppe Versini
This network shows the impact of papers produced by Giuseppe Versini. 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 Giuseppe Versini. The network helps show where Giuseppe Versini may publish in the future.
Co-authorship network of co-authors of Giuseppe Versini
This figure shows the co-authorship network connecting the top 25 collaborators of Giuseppe Versini. A scholar is included among the top collaborators of Giuseppe Versini 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 Giuseppe Versini. Giuseppe Versini is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Technological characterization of Malvasia colli di Parma doc juice and wine | 2 |
| 2 | Tenori e rapporti relativi degli etilfenoli in vini di diversa origine varietale | 1 |
| 3 | Characterisation of cow and sheep cheeses in a regional scale by stable isotope ratios of casein (13C/12C and 15N/14N) and glycerol (18O/16O) | 1 |
| 4 | Accertamenti innovativi per la caratterizzazione e tutela delle produzioni tipiche di montagna: l'analisi chimica isotopica e dell'aroma | 1 |
| 5 | Characterisation of some Northern Italian passiti-wines through aroma and stable isotope analyses | 3 |
| 6 | Free and bound grape aroma profiles variability within the family of Muscat-called varieties | 4 |
| 7 | Aspetti connessi alla produzione di vini base-spumante da Chardonnay e Pinot nero | 2 |
| 8 | La caratterizzazione del profilo antocianico di cultivar di Vitis vinifera della Sardegna | 2 |
| 9 | Aroma characteristics of Gewurztraminer grape distillate and Grappa in relation to the varietal aroma distribution in berry parts and in comparison with other monovarietal distillates | 1 |
| 10 | Role du clone, du millesime et de l'epoque de recolte sur le potentiel aromatique du raisin de Chardonnay | 4 |
| 11 | Valutazione mediante metodi statistici multivariati dell'evoluzione di alcuni parametri compositivi di uve Cabernet Sauvignon e Cannonau allevate a spalliera ed a tendone in Sardegna | 1 |
| 12 | Grappa: considerations on the Italian traditional distillation | 2 |
| 13 | La presenza di vanillina nei distillati di vino invecchiati | 1 |
| 14 | La presenza di scopoletina come indicatore della modalita di invecchiamento dei distillati | 1 |
| 15 | The use of immobilized yeasts in bottle-fermented Moscato bianco sparkling wine | 1 |
| 16 | Il profilo aromatico ed antocianico dell'uva e del vino di "Moscato rosa" | 5 |
| 17 | Aspetti tecnologici e biochimici connessi con la produzione di vini bianchi di qualita con basso tenore di anidride solforosa | 1 |
| 18 | Sull'aroma del vino "Traminer aromatico" o "Gewurztraminer" | 5 |
| 19 | Osservazioni su una possibile correlazione fra il contenuto di 2-butanolo e di acido propionico nei vini | 1 |
| 20 | 6 |
About Giuseppe Versini
Giuseppe Versini is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Philosophy, having authored 90 papers that have together received 2.4k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (51 papers), Horticultural and Viticultural Research (28 papers) and Health, Medicine and Society (20 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (148 citations), Food Science (1.3k citations) and Biochemistry (358 citations). Giuseppe Versini has collaborated with scholars based in Italy, Germany and Uruguay. Frequent co-authors include Federica Camin, Eduardo Dellacassa, Laura Fariña, Eduardo Boido, Giorgio Nicolini, Bruno Fedrizzi, Karina Medina, Franco Magno, R. Valusso and Edi Piasentier. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.
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.