Livio Lencioni
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- Wine Industry and Tourism 4
- Food Science top 0.5%
- Fermentation and Sensory Analysis 16
- Sensory Analysis and Statistical Methods 4
- Probiotics and Fermented Foods 3
- Biochemistry top 1%
- Phytochemicals and Antioxidant Activities 2
- Plant Science top 2%
- Horticultural and Viticultural Research 13
- Biotechnology top 5%
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- Fungal Biology and Applications 5
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- Selenium in Biological Systems 3
- Co-authors
- Paola DomizioMaurizio CianiCristina RomaniMirko GobbiFrancesca ComitiniIlaria MannazzuAnnamaria RanieriGian Franco Soldatini
- Journals
- International Journal of Food Microbiology (3 papers)Fermentation (2 papers)Food Microbiology (2 papers)
- Partner nations
- ItalyUnited States
In The Last Decade
Livio Lencioni
26 papers receiving 1.3k citations
Hit Papers
Peers
Comparison fields: 5 of 49
- Tourism, Leisure and Hospitality Management 304
- Food Science 1.3k
- Biochemistry 342
- Plant Science 1.1k
- Biotechnology 172
Countries citing papers authored by Livio Lencioni
This map shows the geographic impact of Livio Lencioni'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 Livio Lencioni with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Livio Lencioni more than expected).
Fields of papers citing papers by Livio Lencioni
This network shows the impact of papers produced by Livio Lencioni. 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 Livio Lencioni. The network helps show where Livio Lencioni may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Livio Lencioni, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2021 | 12 | |
| 2 | 2020 | 14 | |
| 3 | 2017 | 17 | |
| 4 | 2016 | 38 | |
| 5 | 2012 | 313 | |
| 6 | 2011 | 14 | |
| 7 | 2011 | 184 | |
| 8 | 2011 | 28 | |
| 9 | Impiego di lieviti non-Saccharomyces come starter nella produzione del Vin Santo. Risultati preliminari | 2011 | 1 |
| 10 | 2010 | 2 | |
| 11 | Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiaebreakdown → | 2010 | 511 |
| 12 | 2007 | 56 | |
| 13 | Characterisation of a marketable cheese through the definition of its sensory profile. case study: the grana padano cheese | 2001 | 2 |
| 14 | Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio | 1998 | 6 |
| 15 | Extraction method for free fatty acid determination in cheese | 1998 | 5 |
| 16 | 1994 | 32 | |
| 17 | 1992 | 7 | |
| 18 | Sheep milk cheese made with the addition of alfalfa leaf protein concentrate: acidity and texture during ripening. | 1989 | 1 |
| 19 | Sheep milk cheese made with the addition of alfalfa leaf protein concentrate: proteolysis during ripening | 1987 | 2 |
| 20 | 食用濃厚葉たんぱく質の製造 II 製品の分析上の特性 | 1980 | 1 |
About Livio Lencioni
Livio Lencioni is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Plant Science, having authored 26 papers that have together received 1.4k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (16 papers), Horticultural and Viticultural Research (13 papers), Fungal Biology and Applications (5 papers), Sensory Analysis and Statistical Methods (4 papers), Wine Industry and Tourism (4 papers), Selenium in Biological Systems (3 papers), Probiotics and Fermented Foods (3 papers) and Phytochemicals and Antioxidant Activities (2 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (304 citations), Food Science (1.3k citations) and Biochemistry (342 citations). Livio Lencioni has collaborated with scholars based in Italy and United States. Frequent co-authors include Paola Domizio, Maurizio Ciani, Cristina Romani, Mirko Gobbi, Francesca Comitini, Ilaria Mannazzu, Annamaria Ranieri, Gian Franco Soldatini, Stefano Blasi and Fernanda Galgano. Their work appears in journals such as International Journal of Food Microbiology, Fermentation, Food Microbiology, Journal of Plant Physiology and Journal of Biotechnology.
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.