Luigi Picariello

594 total citations
30 papers, 463 citations indexed

About

Luigi Picariello is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Luigi Picariello has authored 30 papers receiving a total of 463 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 26 papers in Plant Science and 21 papers in Biochemistry. Recurrent topics in Luigi Picariello's work include Fermentation and Sensory Analysis (29 papers), Horticultural and Viticultural Research (26 papers) and Phytochemicals and Antioxidant Activities (21 papers). Luigi Picariello is often cited by papers focused on Fermentation and Sensory Analysis (29 papers), Horticultural and Viticultural Research (26 papers) and Phytochemicals and Antioxidant Activities (21 papers). Luigi Picariello collaborates with scholars based in Italy, Russia and Portugal. Luigi Picariello's co-authors include Angelita Gambuti, Luigi Moio, Alessandra Rinaldi, Martino Forino, Maurizio Ugliano, Davide Slaghenaufi, Giuseppe Blaiotta, Maria Tiziana Lisanti, Jean‐Baptiste Diéval and Virginie Moine and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, International Journal of Molecular Sciences and Molecules.

In The Last Decade

Luigi Picariello

30 papers receiving 447 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Luigi Picariello Italy 14 407 322 241 57 51 30 463
Sanja Radeka Croatia 14 465 1.1× 344 1.1× 230 1.0× 50 0.9× 78 1.5× 39 518
Rubén del Barrio‐Galán Spain 14 416 1.0× 331 1.0× 197 0.8× 57 1.0× 35 0.7× 27 439
E. Gómez García‐Carpintero Spain 14 451 1.1× 359 1.1× 250 1.0× 63 1.1× 46 0.9× 15 474
Ana Jeromel Croatia 14 493 1.2× 356 1.1× 211 0.9× 80 1.4× 92 1.8× 61 540
Soline Caillé France 10 435 1.1× 331 1.0× 153 0.6× 98 1.7× 33 0.6× 21 481
Marcela Medel‐Marabolí Chile 12 302 0.7× 207 0.6× 120 0.5× 43 0.8× 36 0.7× 25 339
Pedro Miguel Izquierdo-Cañas Spain 12 344 0.8× 243 0.8× 202 0.8× 32 0.6× 71 1.4× 27 442
Roser Canals Spain 8 553 1.4× 463 1.4× 302 1.3× 73 1.3× 62 1.2× 9 588
Fabio Finato Italy 9 421 1.0× 346 1.1× 160 0.7× 70 1.2× 51 1.0× 11 437
Wes Pearson Australia 11 318 0.8× 213 0.7× 103 0.4× 64 1.1× 46 0.9× 14 347

Countries citing papers authored by Luigi Picariello

Since Specialization
Citations

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

Fields of papers citing papers by Luigi Picariello

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luigi Picariello

This figure shows the co-authorship network connecting the top 25 collaborators of Luigi Picariello. A scholar is included among the top collaborators of Luigi Picariello 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 Picariello. Luigi Picariello 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.
2.
Rinaldi, Alessandra, Luigi Picariello, Luigi Moio, et al.. (2024). Exploring cheese and red wine pairing by an in vitro simulation of tasting. Current Research in Food Science. 9. 100792–100792. 1 indexed citations
3.
4.
Picariello, Luigi, et al.. (2024). Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines. Journal of the Science of Food and Agriculture. 104(9). 5163–5175. 2 indexed citations
5.
Iorizzo, Massimo, Angelo Sicilia, Elisabetta Nicolosi, et al.. (2023). Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy. Frontiers in Plant Science. 14. 1250208–1250208. 8 indexed citations
6.
Picariello, Luigi, et al.. (2023). Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio. European Food Research and Technology. 249(9). 2447–2455. 6 indexed citations
7.
Picariello, Luigi, Alessandra Rinaldi, Luigi Moio, Virginie Moine, & Angelita Gambuti. (2023). Fining strategies for quercetin deposit prevention in sangiovese wines. LWT. 185. 115218–115218. 3 indexed citations
8.
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
9.
Picariello, Luigi, et al.. (2021). Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines. Applied Sciences. 11(24). 11743–11743. 2 indexed citations
10.
Cucciniello, Raffaele, et al.. (2021). How acetaldehyde reacts with low molecular weight phenolics in white and red wines. European Food Research and Technology. 247(12). 2935–2944. 12 indexed citations
11.
Picariello, Luigi, et al.. (2021). Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition. Molecules. 26(4). 815–815. 11 indexed citations
12.
Picariello, Luigi, et al.. (2020). Effectiveness of chitosan as an alternative to sulfites in red wine production. European Food Research and Technology. 246(9). 1795–1804. 20 indexed citations
13.
Gambuti, Angelita, Luigi Picariello, Alessandra Rinaldi, et al.. (2020). New insights into the formation of precipitates of quercetin in Sangiovese wines. Journal of Food Science and Technology. 57(7). 2602–2611. 26 indexed citations
14.
Gambuti, Angelita, Luigi Picariello, Alessandra Rinaldi, Maurizio Ugliano, & Luigi Moio. (2020). Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines. OENO One. 54(3). 623–636. 18 indexed citations
15.
Forino, Martino, et al.. (2020). New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde. European Food Research and Technology. 246(4). 733–743. 21 indexed citations
16.
Picariello, Luigi, et al.. (2019). Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation. Julius Kühn-Institut. 58(5). 127–133. 18 indexed citations
17.
Gambuti, Angelita, Luigi Picariello, Luigi Moio, & Andrew L. Waterhouse. (2019). Cabernet Sauvignon Aging Stability Altered by Microoxygenation. American Journal of Enology and Viticulture. 70(3). 323–331. 11 indexed citations
18.
Gambuti, Angelita, Luigi Picariello, Alessandra Rinaldi, & Luigi Moio. (2018). Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Frontiers in Chemistry. 6. 63–63. 41 indexed citations
19.
Picariello, Luigi, et al.. (2017). Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. International Journal of Food Science & Technology. 53(1). 228–236. 27 indexed citations
20.
Picariello, Luigi, et al.. (2016). Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition. LWT. 77. 370–375. 52 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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