Mark Solomon

952 total citations
20 papers, 750 citations indexed

About

Mark Solomon is a scholar working on Food Science, Plant Science and Tourism, Leisure and Hospitality Management. According to data from OpenAlex, Mark Solomon has authored 20 papers receiving a total of 750 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 13 papers in Plant Science and 6 papers in Tourism, Leisure and Hospitality Management. Recurrent topics in Mark Solomon's work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (13 papers) and Wine Industry and Tourism (6 papers). Mark Solomon is often cited by papers focused on Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (13 papers) and Wine Industry and Tourism (6 papers). Mark Solomon collaborates with scholars based in Australia, United States and Chile. Mark Solomon's co-authors include Cristián Varela, Chris Curtin, Alan P. Pollnitz, David W. Jeffery, Tracey Siebert, Anthony R. Borneman, Antonio G. Cordente, Francesca Comitini, Maurizio Ciani and Laura Canonico and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Mark Solomon

20 papers receiving 743 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Mark Solomon Australia 13 691 496 150 147 144 20 750
Gabriella Siesto Italy 16 834 1.2× 549 1.1× 188 1.3× 138 0.9× 176 1.2× 33 924
Laura Mercado Argentina 16 727 1.1× 558 1.1× 149 1.0× 126 0.9× 214 1.5× 34 797
Rocchina Pietrafesa Italy 14 537 0.8× 345 0.7× 129 0.9× 91 0.6× 111 0.8× 29 610
Maria Tiziana Lisanti Italy 16 601 0.9× 469 0.9× 114 0.8× 238 1.6× 113 0.8× 33 754
Davide Slaghenaufi Italy 17 731 1.1× 511 1.0× 197 1.3× 244 1.7× 88 0.6× 45 836
Rossana Romaniello Italy 14 679 1.0× 410 0.8× 165 1.1× 102 0.7× 147 1.0× 18 761
Audrey Bloem France 15 711 1.0× 410 0.8× 205 1.4× 144 1.0× 87 0.6× 25 770
Gustav Styger South Africa 5 621 0.9× 356 0.7× 211 1.4× 156 1.1× 80 0.6× 6 710
Jean‐Roch Mouret France 16 706 1.0× 472 1.0× 262 1.7× 125 0.9× 82 0.6× 48 803
Felipe Palomero Spain 14 567 0.8× 441 0.9× 80 0.5× 182 1.2× 95 0.7× 21 622

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-authorship network of co-authors of Mark Solomon

This figure shows the co-authorship network connecting the top 25 collaborators of Mark Solomon. A scholar is included among the top collaborators of Mark Solomon 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 Mark Solomon. Mark Solomon 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.
Onetto, Cristóbal A., Jane McCarthy, Mark Solomon, Anthony R. Borneman, & Simon A. Schmidt. (2024). Enhancing fermentation performance through the reutilisation of wine yeast lees. OENO One. 58(1). 4 indexed citations
2.
Varela, Cristián, Joanna F. Sundstrom, Mark Solomon, et al.. (2023). A special drop: Characterising yeast isolates associated with fermented beverages produced by Australia's indigenous peoples. Food Microbiology. 112. 104216–104216. 5 indexed citations
3.
Villarreal, Pablo, Samuel O’Donnell, Nicolas Agier, et al.. (2023). Domestication signatures in the non-conventional yeast Lachancea cidri. mSystems. 9(1). e0105823–e0105823. 7 indexed citations
4.
Cordente, Antonio G., et al.. (2022). Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast. Processes. 10(3). 502–502. 8 indexed citations
5.
Day, Martin, Marlize Z. Bekker, Keren A. Bindon, et al.. (2021). Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes. Australian Journal of Grape and Wine Research. 27(3). 360–377. 6 indexed citations
6.
Cordente, Antonio G., Mark Solomon, Alex Schulkin, et al.. (2021). Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging. Molecules. 26(16). 4979–4979. 53 indexed citations
7.
Longo, Rocco, et al.. (2021). 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. 28(1). 146–159. 23 indexed citations
8.
Varela, Cristián, et al.. (2021). Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines. Fermentation. 7(2). 97–97. 11 indexed citations
9.
10.
Varela, Cristián, et al.. (2020). Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide. Fermentation. 6(2). 62–62. 11 indexed citations
11.
Canonico, Laura, Mark Solomon, Francesca Comitini, Maurizio Ciani, & Cristián Varela. (2019). Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions. Food Microbiology. 84. 103247–103247. 81 indexed citations
12.
Bindon, Keren A., Stella Kassara, Mark Solomon, et al.. (2019). Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency. Biomolecules. 9(9). 466–466. 25 indexed citations
13.
Cordente, Antonio G., Anthony R. Borneman, Caroline Bartel, et al.. (2019). Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production. Applied and Environmental Microbiology. 85(6). 21 indexed citations
14.
Varela, Cristián, Simon A. Schmidt, Anthony R. Borneman, et al.. (2018). Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains. Metabolic Engineering. 49. 178–191. 15 indexed citations
15.
Cordente, Antonio G., Mark Solomon, Alex Schulkin, et al.. (2018). Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate. Applied Microbiology and Biotechnology. 102(14). 5977–5988. 54 indexed citations
16.
17.
Holt, Helen E., Daniel Cozzolino, Jane McCarthy, et al.. (2013). Influence of yeast strain on Shiraz wine quality indicators. International Journal of Food Microbiology. 165(3). 302–311. 25 indexed citations
18.
Varela, Cristián, Dariusz R. Kutyna, Mark Solomon, et al.. (2012). Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts. Applied and Environmental Microbiology. 78(17). 6068–6077. 80 indexed citations
19.
Costello, Peter J., et al.. (2012). Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities inOenococcus oeniandLactobacillus plantarum. Journal of Applied Microbiology. 114(3). 797–806. 43 indexed citations
20.
Siebert, Tracey, Mark Solomon, Alan P. Pollnitz, & David W. Jeffery. (2010). Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection. Journal of Agricultural and Food Chemistry. 58(17). 9454–9462. 131 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Gabriella Siesto Breakdown of academic impact, for papers by Laura Mercado Breakdown of academic impact, for papers by Rocchina Pietrafesa Breakdown of academic impact, for papers by Maria Tiziana Lisanti Breakdown of academic impact, for papers by Davide Slaghenaufi Breakdown of academic impact, for papers by Rossana Romaniello Breakdown of academic impact, for papers by Audrey Bloem Breakdown of academic impact, for papers by Gustav Styger Breakdown of academic impact, for papers by Jean‐Roch Mouret Breakdown of academic impact, for papers by Felipe Palomero
Rankless by CCL
2026