Mark Solomon

952 citations

20 papers · 750 indexed · h-index 13

Impact in

Tourism, Leisure and Hospitality Management top 1%
- Wine Industry and Tourism
Food Science top 1%
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods

Papers in ⓘ

Food Science 20
- Fermentation and Sensory Analysis 20
- Sensory Analysis and Statistical Methods 2
Plant Science 13
- Horticultural and Viticultural Research 13

Co-authors: Cristián Varela (8 shared papers)Chris Curtin (4 shared papers)David W. Jeffery (1 shared paper)Tracey Siebert (1 shared paper)Alan P. Pollnitz (1 shared paper)Anthony R. Borneman (8 shared papers)Antonio G. Cordente (4 shared papers)Francesca Comitini (1 shared paper)
Journals: Fermentation (2 papers)Applied and Environmental Microbiology (2 papers)Australian Journal of Grape and Wine Research (2 papers)Food Microbiology (2 papers)Metabolic Engineering (1 paper)
Partner nations: Australia United States Italy

In The Last Decade

Mark Solomon

20 papers receiving 743 citations

Peers

Countries citing papers authored by Mark Solomon

Since Specialization

Citations

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

Fields of papers citing papers by Mark Solomon

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Mark Solomon, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Mark Solomon Line = papers co-authored together Mark Solomon links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum Food Chemistry ·Cristián Varela, F. Sengler, Mark Solomon, Chris Curtin	2016	132
2	Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection Journal of Agricultural and Food Chemistry ·Tracey Siebert, Mark Solomon, Alan P. Pollnitz, David W. Jeffery	2010	131
3	Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions Food Microbiology ·Laura Canonico, Mark Solomon, Francesca Comitini, Maurizio Ciani, Cristián Varela	2019	81
4	Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts Applied and Environmental Microbiology ·Cristián Varela, Dariusz R. Kutyna, Mark Solomon, C.A. Black, Anthony R. Borneman, Paul A. Henschke, Isak S. Pretorius, Paul J. Chambers	2012	80
5	Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate Applied Microbiology and Biotechnology ·Antonio G. Cordente, Mark Solomon, Alex Schulkin, I. Leigh Francis, Alice Barker, Anthony R. Borneman, Christopher D. Curtin	2018	54
6	Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging Molecules ·Antonio G. Cordente, Damian Espinase Nandorfy, Mark Solomon, Alex Schulkin, Radka Kolouchova, I. Leigh Francis, Simon A. Schmidt	2021	53
7	Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities inOenococcus oeniandLactobacillus plantarum Journal of Applied Microbiology ·Peter J. Costello, T. E. Siebert, Mark Solomon, Eveline Bartowsky	2012	43
8	Influence of yeast strain on Shiraz wine quality indicators International Journal of Food Microbiology ·Helen E. Holt, Daniel Cozzolino, Jane McCarthy, Caroline Abrahamse, Sylvester Holt, Mark Solomon, Paul A. Smith, Paul J. Chambers, Chris Curtin	2013	25
9	Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency Biomolecules ·Keren A. Bindon, Stella Kassara, Mark Solomon, Caroline Bartel, Paul A. Smith, Alice Barker, Chris Curtin	2019	25
10	Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine Australian Journal of Grape and Wine Research ·Samantha Sawyer, Rocco Longo, Mark Solomon, Luca Nicolotti, H Westmore, Angela Merry, G Gnoinski, A Ylia, Robert G. Dambergs, F Kerslake	2021	23
11	Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production Applied and Environmental Microbiology ·Antonio G. Cordente, Anthony R. Borneman, Caroline Bartel, Dimitra L. Capone, Mark Solomon, Michael J. Roach, Christopher D. Curtin	2019	21
12	Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains Metabolic Engineering ·Cristián Varela, Simon A. Schmidt, Anthony R. Borneman, Chi Nam Ignatius Pang, Jens O. Krömer, Alamgir Khan, Xiaomin Song, Mark P. Hodson, Mark Solomon, Christine Mayr Marangon, W.J.W. Hines, Isak S. Pretorius, Mark S. Baker, Ute Roessner, Meagan D. Mercurio, Paul A. Henschke, Marc R. Wilkins, Paul J. Chambers	2018	15
13	Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals Foods ·Rocco Longo, Wes Pearson, Angela Merry, Mark Solomon, Luca Nicolotti, H Westmore, Robert G. Dambergs, F Kerslake	2020	15
14	Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines Fermentation ·Cristián Varela, Kathleen Cuijvers, Steven Van Den Heuvel, Mark Rullo, Mark Solomon, Anthony R. Borneman, Simon A. Schmidt	2021	11
15	Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide Fermentation ·Kathleen Cuijvers, Steven Van Den Heuvel, Cristián Varela, Mark Rullo, Mark Solomon, Simon A. Schmidt, Anthony R. Borneman	2020	11
16	Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast Processes ·Antonio G. Cordente, Chris Curtin, Mark Solomon, Allie C. Kulcsar, Flynn Watson, Lisa Pisaniello, Simon A. Schmidt, Damian Espinase Nandorfy	2022	8
17	Domestication signatures in the non-conventional yeast Lachancea cidri mSystems ·Pablo Villarreal, Samuel O’Donnell, Nicolas Agier, Felipe Muñoz-Guzmán, José Benavides-Parra, Kami Urbina, Tomás A. Peña, Mark Solomon, Roberto F. Nespolo, Gilles Fischer, Cristián Varela, Francisco A. Cubillos	2023	7
18	Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes Australian Journal of Grape and Wine Research ·Martin Day, Damian Espinase Nandorfy, Marlize Z. Bekker, Keren A. Bindon, Mark Solomon, Paul A. Smith, Simon A. Schmidt	2021	6
19	A special drop: Characterising yeast isolates associated with fermented beverages produced by Australia's indigenous peoples Food Microbiology ·Cristián Varela, Lucien Alperstein, Joanna F. Sundstrom, Mark Solomon, Maggie Brady, Anthony R. Borneman, Vladimir Jiranek	2023	5
20	Enhancing fermentation performance through the reutilisation of wine yeast lees OENO One ·Cristóbal A. Onetto, Jane McCarthy, Mark Solomon, Anthony R. Borneman, Simon A. Schmidt	2024	4

About Mark Solomon

Mark Solomon is a scholar working on Food Science, Plant Science, Tourism, Leisure and Hospitality Management, Molecular Biology and Nutrition and Dietetics, having authored 20 papers that have together received 750 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (13 papers), Wine Industry and Tourism (6 papers), Microbial Metabolic Engineering and Bioproduction (3 papers), Biochemical Analysis and Sensing Techniques (3 papers), Phytochemicals and Antioxidant Activities (3 papers), Sensory Analysis and Statistical Methods (2 papers) and Fungal and yeast genetics research (2 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (144 citations), Food Science (691 citations), Biochemistry (147 citations), Plant Science (496 citations) and Biotechnology (92 citations). Mark Solomon has collaborated with scholars based in Australia, United States and Italy. Frequent co-authors include Cristián Varela, Chris Curtin, David W. Jeffery, Tracey Siebert, Alan P. Pollnitz, Anthony R. Borneman, Antonio G. Cordente, Francesca Comitini, Laura Canonico and Maurizio Ciani. Their work appears in journals such as Fermentation, Applied and Environmental Microbiology, Australian Journal of Grape and Wine Research, Food Microbiology and Metabolic Engineering.

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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