Massimo Guaita

764 total citations
38 papers, 612 citations indexed

About

Massimo Guaita is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Massimo Guaita has authored 38 papers receiving a total of 612 indexed citations (citations by other indexed papers that have themselves been cited), including 34 papers in Food Science, 29 papers in Plant Science and 16 papers in Biochemistry. Recurrent topics in Massimo Guaita's work include Fermentation and Sensory Analysis (34 papers), Horticultural and Viticultural Research (29 papers) and Phytochemicals and Antioxidant Activities (16 papers). Massimo Guaita is often cited by papers focused on Fermentation and Sensory Analysis (34 papers), Horticultural and Viticultural Research (29 papers) and Phytochemicals and Antioxidant Activities (16 papers). Massimo Guaita collaborates with scholars based in Italy and Spain. Massimo Guaita's co-authors include Antonella Bosso, Maurizio Petrozziello, Silvia Motta, Loretta Panero, Claudio Cassino, Silvia Spriano, Martina Cazzola, Tiziana Nardi, Paola Vagnoli and Sara Ferraris and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Sustainability.

In The Last Decade

Massimo Guaita

37 papers receiving 599 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Massimo Guaita Italy 16 469 339 290 57 55 38 612
Antonella Bosso Italy 18 562 1.2× 415 1.2× 362 1.2× 68 1.2× 79 1.4× 50 761
Cristina Lasanta Spain 13 307 0.7× 157 0.5× 105 0.4× 49 0.9× 65 1.2× 26 400
Eduardo Pires Portugal 5 458 1.0× 192 0.6× 93 0.3× 79 1.4× 147 2.7× 10 554
Josefina Vila‐Crespo Spain 10 229 0.5× 150 0.4× 50 0.2× 60 1.1× 79 1.4× 28 358
Eduardo Coelho Portugal 15 249 0.5× 148 0.4× 91 0.3× 163 2.9× 157 2.9× 23 489
Radek Lehnert Czechia 5 225 0.5× 104 0.3× 37 0.1× 55 1.0× 80 1.5× 9 290
Antoanela Patraș Romania 10 199 0.4× 119 0.4× 160 0.6× 17 0.3× 40 0.7× 40 421
Camilla Varming Denmark 13 215 0.5× 116 0.3× 86 0.3× 111 1.9× 95 1.7× 17 488
Aline Furtado Oliveira Brazil 8 116 0.2× 77 0.2× 114 0.4× 108 1.9× 80 1.5× 14 419
M.C. Durán‐Quintana Spain 11 273 0.6× 113 0.3× 62 0.2× 27 0.5× 83 1.5× 13 387

Countries citing papers authored by Massimo Guaita

Since Specialization
Citations

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

Fields of papers citing papers by Massimo Guaita

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Massimo Guaita

This figure shows the co-authorship network connecting the top 25 collaborators of Massimo Guaita. A scholar is included among the top collaborators of Massimo Guaita 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 Massimo Guaita. Massimo Guaita 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.
Giovannozzi, Andrea Mario, Simone Giacosa, Antonella Bosso, et al.. (2025). Raman spectroscopy as a rapid tool for monitoring lactic acid concentration during wine malolactic fermentation directly in the winery. Talanta Open. 12. 100494–100494. 1 indexed citations
2.
Bosso, Antonella, et al.. (2023). Adjuvants and additives for the colloidal stabilization of red wines without the use of cold. SHILAP Revista de lepidopterología. 56. 2009–2009. 1 indexed citations
3.
Cazzola, Martina, et al.. (2021). Surface functionalization of Ti6Al4V with an extract of polyphenols from red grape pomace. Materials & Design. 206. 109776–109776. 26 indexed citations
4.
5.
Bosso, Antonella, et al.. (2019). Use of a solution of organic acids, a byproduct of the Rectified Concentrated Must production process, for the acidification of wines. SHILAP Revista de lepidopterología. 15. 2021–2021. 1 indexed citations
6.
Motta, Silvia, Massimo Guaita, Claudio Cassino, & Antonella Bosso. (2019). Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution. Food Chemistry. 313. 126045–126045. 23 indexed citations
7.
Guaita, Massimo & Antonella Bosso. (2019). Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration. Foods. 8(9). 395–395. 63 indexed citations
8.
9.
Bosso, Antonella, et al.. (2016). Validation of a rapid conductimetric test for the measurement of wine tartaric stability. Food Chemistry. 212. 821–827. 8 indexed citations
10.
Bosso, Antonella, Massimo Guaita, & Maurizio Petrozziello. (2016). Influence of solvents on the composition of condensed tannins in grape pomace seed extracts. Food Chemistry. 207. 162–169. 67 indexed citations
11.
Petrozziello, Maurizio, et al.. (2013). Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions. Food Chemistry. 149. 197–202. 44 indexed citations
12.
Guaita, Massimo, Maurizio Petrozziello, Silvia Motta, et al.. (2013). Effect of the Closure Type on the Evolution of the Physical‐Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine. Journal of Food Science. 78(2). C160–9. 14 indexed citations
13.
14.
Petrozziello, Maurizio, Massimo Guaita, Silvia Motta, Loretta Panero, & Antonella Bosso. (2011). Analytical and Sensory Characterization of the Aroma of “Langhe D.O.C. Nebbiolo” Wines: Influence of the Prefermentative Cold Maceration with Dry Ice. Journal of Food Science. 76(4). C525–34. 21 indexed citations
15.
Bosso, Antonella, et al.. (2011). Influence of Submerged-Cap Vinification on Polyphenolic Composition and Volatile Compounds of Barbera Wines. American Journal of Enology and Viticulture. 62(4). 503–511. 21 indexed citations
16.
Bosso, Antonella, et al.. (2004). L' estrazione differita degli antociani abbinata alla tecnica del délestage nella vinificazione di uve Nebbiolo. 57(1). 20–50. 2 indexed citations
17.
Stefano, Rocco Di, et al.. (2002). Influenza si 6 diversi ceppi di lievito sulla composizione polifenolica di vini Barbera ottenuti con la tecnic dell'estrazione differita degli antociani. 55(4). 25–56. 2 indexed citations
18.
Bosso, Antonella, et al.. (2001). Impiego dell'osmosi inversa su vini rossi. Caratteristiche fisico-chimiche e sensoriali. 37(12). 77–86. 2 indexed citations
19.
Panero, Loretta, et al.. (2001). La tecnica del delestage nella vinificazione del Montepulciano d'Abruzzo. 37(5). 87–98. 4 indexed citations
20.
Stefano, Rocco Di & Massimo Guaita. (2001). Polyphenol: colloid complexes in red wines. 54(2). 75–81. 1 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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