Luigi Moio

6.2k total citations
155 papers, 4.7k citations indexed

About

Luigi Moio is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Luigi Moio has authored 155 papers receiving a total of 4.7k indexed citations (citations by other indexed papers that have themselves been cited), including 133 papers in Food Science, 99 papers in Plant Science and 60 papers in Biochemistry. Recurrent topics in Luigi Moio's work include Fermentation and Sensory Analysis (120 papers), Horticultural and Viticultural Research (93 papers) and Phytochemicals and Antioxidant Activities (60 papers). Luigi Moio is often cited by papers focused on Fermentation and Sensory Analysis (120 papers), Horticultural and Viticultural Research (93 papers) and Phytochemicals and Antioxidant Activities (60 papers). Luigi Moio collaborates with scholars based in Italy, France and Russia. Luigi Moio's co-authors include Angelita Gambuti, Alessandra Rinaldi, Maurizio Ugliano, Paola Piombino, Alessandro Genovese, Francesco Addeo, Maria Tiziana Lisanti, Luigi Picariello, P. X. Étiévant and Giuseppe Blaiotta and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Agricultural and Food Chemistry.

In The Last Decade

Luigi Moio

151 papers receiving 4.5k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Luigi Moio Italy	42	3.7k	2.3k	1.4k	991	568	155	4.7k
Ana Escudero Spain	36	3.7k 1.0×	2.3k 1.0×	1.4k 1.0×	437 0.4×	795 1.4×	95	4.5k
M.S. Pérez-Coello Spain	41	3.5k 0.9×	2.0k 0.9×	1.8k 1.3×	769 0.8×	337 0.6×	110	4.5k
Vincenzo Gerbi Italy	36	2.9k 0.8×	2.5k 1.1×	1.1k 0.8×	643 0.6×	236 0.4×	142	4.0k
Philippe Darriet France	37	3.3k 0.9×	2.7k 1.2×	967 0.7×	689 0.7×	245 0.4×	110	4.1k
Michael C. Qian United States	46	4.2k 1.1×	1.8k 0.8×	1.4k 1.0×	1.2k 1.2×	932 1.6×	117	6.0k
Freddy R. Delvaux Belgium	39	4.2k 1.1×	1.8k 0.8×	898 0.6×	2.1k 2.2×	557 1.0×	97	5.6k
Pangzhen Zhang Australia	38	2.1k 0.6×	1.4k 0.6×	936 0.7×	1.1k 1.1×	273 0.5×	109	4.1k
M. Carmen Polo Spain	34	2.7k 0.7×	1.4k 0.6×	630 0.4×	1.2k 1.2×	430 0.8×	66	3.7k
Yves Glories France	33	3.4k 0.9×	2.6k 1.2×	2.2k 1.5×	647 0.7×	148 0.3×	86	4.3k
Paul A. Henschke Australia	44	6.4k 1.7×	4.5k 2.0×	1.3k 0.9×	2.0k 2.0×	526 0.9×	85	7.1k

Countries citing papers authored by Luigi Moio

Since Specialization

Citations

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

Fields of papers citing papers by Luigi Moio

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luigi Moio

This figure shows the co-authorship network connecting the top 25 collaborators of Luigi Moio. A scholar is included among the top collaborators of Luigi Moio 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 Luigi Moio. Luigi Moio is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Marangon, Matteo, Valentina Marassi, Fulvio Mattivi, et al.. (2025). The role of protein-phenolic interactions in the formation of red wine colloidal particles. OENO One. 59(2). 1 indexed citations

Piombino, Paola, et al.. (2024). Studying how dry extract can affect the aroma release and perception in different red wine styles. Journal of the Science of Food and Agriculture. 105(2). 901–912. 1 indexed citations

Forino, Martino, et al.. (2024). Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization. Molecules. 29(24). 5962–5962. 2 indexed citations

Moio, Luigi, et al.. (2023). Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines. Applied Sciences. 13(4). 2165–2165. 4 indexed citations

Piombino, Paola, et al.. (2023). Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties. Foods. 12(19). 3661–3661. 3 indexed citations

Ricci, Arianna, Giuseppina Paola Parpinello, Angelita Gambuti, et al.. (2023). Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Current Research in Food Science. 7. 100626–100626. 1 indexed citations

Gambuti, Angelita, et al.. (2022). How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine. Applied Sciences. 12(5). 2555–2555. 9 indexed citations

Bianchi, Alessandro, Paola Piombino, Chiara Sanmartin, et al.. (2022). Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration. Food Chemistry. 404(Pt A). 134138–134138. 18 indexed citations

Rinaldi, Alessandra, Riccardo Vecchio, & Luigi Moio. (2021). Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA). Foods. 10(2). 218–218. 15 indexed citations

10.

Genovese, Alessandro, Boris Basile, Maria Tiziana Lisanti, et al.. (2021). Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine. Horticulturae. 7(7). 184–184. 6 indexed citations

11.

Moio, Luigi, et al.. (2021). Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights. Applied Sciences. 11(3). 1157–1157. 66 indexed citations

12.

Piombino, Paola, Angelita Gambuti, Andrea Curioni, et al.. (2020). Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition. Australian Journal of Grape and Wine Research. 26(3). 233–246. 26 indexed citations

13.

Moio, Luigi, Panagiotis Arapitsas, Andrea Curioni, et al.. (2020). Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines. Foods. 9(11). 1530–1530. 25 indexed citations

14.

Vecchio, Riccardo, Alessandra Rinaldi, & Luigi Moio. (2019). Does the denomination taste better than the wine?. British Food Journal. 121(12). 3293–3306. 9 indexed citations

15.

Tartaglione, Luciana, Angelita Gambuti, Paola De Cicco, et al.. (2017). NMR-based phytochemical analysis of Vitis vinifera cv Falanghina leaves. Characterization of a previously undescribed biflavonoid with antiproliferative activity. Fitoterapia. 125. 13–17. 19 indexed citations

16.

Genovese, Alessandro, et al.. (2004). Gli odori di frutti di bosco dell'aroma del vino: parte II: analisi strumentale. 40(4). 97–102. 1 indexed citations

17.

Luccia, Aldo Di, Luigi Ledda, Luigi Moio, et al.. (1994). Quality control of ricotta cheese based on protein composition. Italian Journal of Food Science. 6(2). 167–183. 4 indexed citations

18.

Addeo, Francesco, Luigi Moio, Lina Chianese, et al.. (1990). Use of plasmin to increase the sensitivity of the detection of bovine milk in ovine cheese by gel isoelectric focusing of γ2-caseins.. Milk science international/Milchwissenschaft. 45(11). 708–711. 40 indexed citations

19.

Addeo, Francesco, et al.. (1990). Improved procedure for detecting bovine and ovine milk mixtures in cheese by isoelectric focusing of para-κ-casein.. Milk science international/Milchwissenschaft. 45(4). 221–224. 15 indexed citations

20.

Addeo, Francesco, et al.. (1989). Evaluation of bovine and water buffalo milk in mixtures of liquid milk and mozzarella cheese by gel isoelectric focusing.. Italian Journal of Food Science. 1(3). 71–80. 11 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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