Mario Bertuccioli
About
In The Last Decade
Mario Bertuccioli
35 papers receiving 635 citations
Peers
Comparison fields: 5 of 62
- Food Science 464
- Plant Science 243
- Biochemistry 204
- Nutrition and Dietetics 175
- Sensory Systems 99
Countries citing papers authored by Mario Bertuccioli
This map shows the geographic impact of Mario Bertuccioli'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 Mario Bertuccioli with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mario Bertuccioli more than expected).
Fields of papers citing papers by Mario Bertuccioli
This network shows the impact of papers produced by Mario Bertuccioli. 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 Mario Bertuccioli. The network helps show where Mario Bertuccioli may publish in the future.
Co-authorship network of co-authors of Mario Bertuccioli
This figure shows the co-authorship network connecting the top 25 collaborators of Mario Bertuccioli. A scholar is included among the top collaborators of Mario Bertuccioli 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 Mario Bertuccioli. Mario Bertuccioli is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine | 1 |
| 2 | 8 | |
| 3 | 51 | |
| 4 | 1 | |
| 5 | Towards a conceptual model to predict extra virgin olive oil stability. | 1 |
| 6 | Sensory identity of Sangiovese wines from different Tuscany areas. | 1 |
| 7 | SPECIFICITÀ SENSORIALE DI VINI SANGIOVESE PRODOTTI IN AREALI DELLA TOSCANA | 1 |
| 8 | 82 | |
| 9 | 1 | |
| 10 | The use of grape tannins associated with the technique of micro-oxygenation: experiences on Sangiovese [winemaking] | 1 |
| 11 | Criomacerazione in Toscana: Esperienze sul Sangiovese | 2 |
| 12 | Characterisation of a marketable cheese through the definition of its sensory profile. case study: the grana padano cheese | 2 |
| 13 | Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio | 6 |
| 14 | Extraction method for free fatty acid determination in cheese | 5 |
| 15 | Consumer attitudes and olive oil acceptance: the traditional consumer | 2 |
| 16 | 5 | |
| 17 | 60 | |
| 18 | High performance liquid chromatography of phenolic compounds in virgin olive oils using amperometric detection. | 15 |
| 19 | 32 | |
| 20 | 11 |
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.