Leo Gracin

424 total citations
25 papers, 338 citations indexed

About

Leo Gracin is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Leo Gracin has authored 25 papers receiving a total of 338 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 14 papers in Plant Science and 11 papers in Biochemistry. Recurrent topics in Leo Gracin's work include Fermentation and Sensory Analysis (21 papers), Phytochemicals and Antioxidant Activities (11 papers) and Horticultural and Viticultural Research (11 papers). Leo Gracin is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Phytochemicals and Antioxidant Activities (11 papers) and Horticultural and Viticultural Research (11 papers). Leo Gracin collaborates with scholars based in Croatia, France and Slovenia. Leo Gracin's co-authors include Karin Kovačević Ganić, Natka Ćurko, Marina Tomašević, Draženka Komes, Michaël Jourdes, Pierre‐Louis Teissèdre, Tomislav Lovrić, Anet ­Režek ­Jambrak, Mara Banović and Hrvoje Juretić 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

Leo Gracin

23 papers receiving 329 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Leo Gracin Croatia 10 254 145 134 58 48 25 338
Néréa Iturmendi France 11 315 1.2× 202 1.4× 153 1.1× 36 0.6× 53 1.1× 20 390
Lara Tat Italy 10 289 1.1× 157 1.1× 97 0.7× 38 0.7× 44 0.9× 18 340
C. A. Uthurry Spain 7 284 1.1× 164 1.1× 79 0.6× 62 1.1× 68 1.4× 10 331
Javier Moreno Spain 13 248 1.0× 154 1.1× 115 0.9× 37 0.6× 60 1.3× 14 373
Pedro Miguel Izquierdo-Cañas Spain 12 344 1.4× 243 1.7× 202 1.5× 39 0.7× 71 1.5× 27 442
T. Košmerl Slovenia 12 251 1.0× 146 1.0× 124 0.9× 31 0.5× 84 1.8× 34 353
Pengtao Zhao China 14 295 1.2× 162 1.1× 157 1.2× 44 0.8× 70 1.5× 29 422
Wen Guang Jiang China 8 294 1.2× 110 0.8× 103 0.8× 54 0.9× 64 1.3× 9 382
M. Cristina Clímaco Portugal 9 405 1.6× 254 1.8× 199 1.5× 70 1.2× 63 1.3× 14 457
Rebecca C. Deed New Zealand 10 276 1.1× 144 1.0× 76 0.6× 53 0.9× 88 1.8× 40 352

Countries citing papers authored by Leo Gracin

Since Specialization
Citations

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

Fields of papers citing papers by Leo Gracin

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Leo Gracin

This figure shows the co-authorship network connecting the top 25 collaborators of Leo Gracin. A scholar is included among the top collaborators of Leo Gracin 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 Leo Gracin. Leo Gracin 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.
Ćurko, Natka, Karin Kovačević Ganić, Marina Tomašević, et al.. (2020). Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining. Food Chemistry. 339. 127848–127848. 28 indexed citations
2.
Tomašević, Marina, Klemen Lisjak, Andreja Vanzo, et al.. (2019). Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine. Polish Journal of Food and Nutrition Sciences. 69(4). 343–358. 3 indexed citations
3.
Tomašević, Marina, et al.. (2019). Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of Brettanomyces bruxellensis Yeast in Red Wines. Journal of Agricultural and Food Chemistry. 68(11). 3302–3311. 8 indexed citations
4.
Gracin, Leo, et al.. (2018). Comparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian Wines. American Journal of Enology and Viticulture. 70(1). 77–87. 2 indexed citations
5.
Gracin, Leo, et al.. (2017). Monitoring the influence of high power ultrasound treatment and thermosonication on inactivation of Brettanomyces bruxellensis in red wine. University of Zagreb University Computing Centre (SRCE). 3 indexed citations
6.
Ćurko, Natka, Marina Tomašević, Marina Cvjetko Bubalo, et al.. (2017). Extraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids. Food Technology and Biotechnology. 55(3). 429–437. 29 indexed citations
7.
Vukušić, Tomislava, et al.. (2017). The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines. Innovative Food Science & Emerging Technologies. 53. 70–77. 28 indexed citations
8.
Tomašević, Marina, Leo Gracin, Natka Ćurko, & Karin Kovačević Ganić. (2017). Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging. LWT. 81. 67–76. 23 indexed citations
9.
Ban, Vladimir S., et al.. (2014). Application of the shifted excitation Raman difference spectroscopy (SERDS) to the analysis of trace amounts of methanol in red wines. Proceedings of SPIE, the International Society for Optical Engineering/Proceedings of SPIE. 8939. 89390Y–89390Y. 4 indexed citations
10.
11.
Ganić, Karin Kovačević, et al.. (2011). Effects of maceration temperature on the anthocyanins composition of cv. Teran wine. SHILAP Revista de lepidopterología. 4 indexed citations
12.
Ganić, Karin Kovačević, Leo Gracin, Draženka Komes, Natka Ćurko, & Tomislav Lovrić. (2009). Changes of the content of biogenic amines during winemaking of Sauvignon wines.. SHILAP Revista de lepidopterología. 1(2). 21–27. 11 indexed citations
13.
Tominac, Vlatka Petravić, Karin Kovačević Ganić, Draženka Komes, et al.. (2008). Influence of media composition and temperature on volatile aroma production by various wine yeast strains. Czech Journal of Food Sciences. 26(5). 376–382. 5 indexed citations
14.
Ganić, Karin Kovačević, et al.. (2008). Influence of microoxygenation treatment on the phenolic composition of a Plavac mali wine. 2 indexed citations
15.
Gracin, Leo, et al.. (2006). Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures. Food Technology and Biotechnology. 44(4). 499–505. 5 indexed citations
16.
Ganić, Karin Kovačević, et al.. (2005). Aroma precursors of Malvasia istriana wine. 58(2). 99–108. 2 indexed citations
17.
Berković, Katarina, et al.. (2004). Effects of Pasteurization on Aluminium Content and Aroma Compound Changes in Beer. 57. 39–43. 3 indexed citations
18.
Komes, Draženka, Tomislav Lovrić, Karin Kovačević Ganić, & Leo Gracin. (2003). Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree. SHILAP Revista de lepidopterología. 41 indexed citations
19.
Ganić, Karin Kovačević, et al.. (2003). Influence of Blending on the Aroma of Malvasia istriana Wine. Food Technology and Biotechnology. 41(4). 305–314. 15 indexed citations
20.
Miličević, Borislav, et al.. (2002). Impact of Grape Varieties on Wine Distillates Flavour. Food Technology and Biotechnology. 40(3). 227–232. 14 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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