Maurizio Ciani

9.8k total citations · 2 hit papers
160 papers, 7.4k citations indexed

About

Maurizio Ciani is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Maurizio Ciani has authored 160 papers receiving a total of 7.4k indexed citations (citations by other indexed papers that have themselves been cited), including 121 papers in Food Science, 93 papers in Plant Science and 50 papers in Molecular Biology. Recurrent topics in Maurizio Ciani's work include Fermentation and Sensory Analysis (114 papers), Horticultural and Viticultural Research (72 papers) and Fungal and yeast genetics research (27 papers). Maurizio Ciani is often cited by papers focused on Fermentation and Sensory Analysis (114 papers), Horticultural and Viticultural Research (72 papers) and Fungal and yeast genetics research (27 papers). Maurizio Ciani collaborates with scholars based in Italy, Ireland and Australia. Maurizio Ciani's co-authors include Francesca Comitini, Ilaria Mannazzu, Laura Canonico, Paola Domizio, Livio Lencioni, Lucia Oro, Mirko Gobbi, Cristina Romani, Alice Agarbati and Manuela Taccari and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Applied and Environmental Microbiology.

In The Last Decade

Maurizio Ciani

159 papers receiving 7.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

2010 511 citations Francesca Comitini, Paola Domizio et al. Food Microbiology profile →
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

2009 429 citations Maurizio Ciani, Francesca Comitini et al. profile →

Peers

Countries citing papers authored by Maurizio Ciani

Since Specialization

Citations

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

Fields of papers citing papers by Maurizio Ciani

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Maurizio Ciani

This figure shows the co-authorship network connecting the top 25 collaborators of Maurizio Ciani. A scholar is included among the top collaborators of Maurizio Ciani 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 Maurizio Ciani. Maurizio Ciani is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Title	Journal	Authors	Indexed citations
1	Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions	Foods	Laura Canonico, Alice Agarbati et al.	2
2	A greener approach to Buchwald-Hartwig coupling. A sustainable Pd/C-catalyzed Csp–N bond formation under microwave irradiation and bio-based solvent	Green Synthesis and Catalysis	Maurizio Ciani, Massimo Calamante et al.	0
3	Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts	Foods	Laura Canonico, Alice Agarbati et al.	5
4	Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts	International Journal of Molecular Sciences	Laura Canonico, Alice Agarbati et al.	2
5	Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties	International Journal of Food Microbiology	Alice Agarbati, Laura Canonico et al.	5
6	Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines	Foods	Laura Canonico, Alice Agarbati et al.	3
7	Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts	International Journal of Molecular Sciences	Alice Agarbati, Maurizio Ciani et al.	6
8	Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features	Heliyon	Alice Agarbati, Maurizio Ciani et al.	1
9	Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry	Microorganisms	Francesca Comitini, Laura Canonico et al.	11
10	Brettanomyces Spoilage in Albanian Wines Assessed by Culture‐Dependent and Culture‐Independent Methods	Journal of Food Science	Vesna Milanović, Riccardo Sabbatini et al.	5
11	Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris)	Applied Microbiology and Biotechnology	Sara Landolfo, Maurizio Ciani et al.	11
12	Grape berry yeast communities: Influence of fungicide treatments	International Journal of Food Microbiology	Vesna Milanović, Francesca Comitini et al.	77
13	Bioremediation of high organic load lagoon sediments: Compost addition and priming effects	Chemosphere	Giuseppe d’Errico, Donato Giovannelli et al.	11
14	A laboratory study to evaluate the agronomic utilization of industrial lump sulphur by-product in alkaline soil.	AGROCHIMICA	Elga Monaci, Cristiano Casucci et al.	1
15	Yeast diversity during tapping and fermentation of palm wine from Cameroon	Food Microbiology	Francesca Comitini, Manuela Taccari et al.	85
16	Vomitoxin and Zearalenone Content of Soft Wheat Flour Milled by Different Methods	Journal of Food Protection	Maurizio Ciani et al.	17
17	Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions	International Journal of Food Microbiology	Paola Domizio, Livio Lencioni et al.	56
18	Direct Enumeration and Isolation of Wine Yeasts from Grape Surfaces	American Journal of Enology and Viticulture	Alessandro Martini, Maurizio Ciani et al.	96
19	Influence of Sugar Type and Level on Malate Metabolism of ImmobilizedSchizosaccharomyces pombeCells	American Journal of Enology and Viticulture	Gianfranco Rosini, Maurizio Ciani	9
20	Activity of different âkillerâ yeasts on strains of yeast species undesirable in the food industry	FEMS Microbiology Letters	Maurizio Ciani, Gianfranco Rosini et al.	48

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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