Paul A. Henschke

9.6k total citations · 2 hit papers
85 papers, 7.1k citations indexed

About

Paul A. Henschke is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Paul A. Henschke has authored 85 papers receiving a total of 7.1k indexed citations (citations by other indexed papers that have themselves been cited), including 76 papers in Food Science, 52 papers in Plant Science and 31 papers in Molecular Biology. Recurrent topics in Paul A. Henschke's work include Fermentation and Sensory Analysis (76 papers), Horticultural and Viticultural Research (47 papers) and Fungal and yeast genetics research (16 papers). Paul A. Henschke is often cited by papers focused on Fermentation and Sensory Analysis (76 papers), Horticultural and Viticultural Research (47 papers) and Fungal and yeast genetics research (16 papers). Paul A. Henschke collaborates with scholars based in Australia, Spain and Italy. Paul A. Henschke's co-authors include Eveline Bartowsky, Isak S. Pretorius, Peter Langridge, Jan H. Swiegers, Cristián Varela, Vladimir Jiranek, Maurizio Ugliano, Paul J. Chambers, I. Leigh Francis and Miguel de Barros Lopes 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

Paul A. Henschke

85 papers receiving 6.9k citations

Hit Papers

align trajectories sort by overperformance

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.

Yeast and bacterial modulation of wine aroma and flavour

2005 908 citations Eveline Bartowsky, Paul A. Henschke et al. Australian Journal of Grape and Wine Research profile →
Implications of nitrogen nutrition for grapes, fermentation and wine

2005 707 citations Paul A. Henschke et al. Australian Journal of Grape and Wine Research profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Paul A. Henschke Australia	44	6.4k	4.5k	2.0k	1.3k	1.1k	85	7.1k
José Manuel Guillamón Spain	46	4.5k 0.7×	2.9k 0.6×	2.6k 1.3×	497 0.4×	716 0.7×	136	5.9k
Francesco Grieco Italy	42	2.9k 0.4×	2.6k 0.6×	1.3k 0.6×	566 0.4×	473 0.4×	128	4.9k
Luigi Moio Italy	42	3.7k 0.6×	2.3k 0.5×	991 0.5×	1.4k 1.1×	325 0.3×	155	4.7k
António Morata Spain	39	4.0k 0.6×	2.8k 0.6×	466 0.2×	1.7k 1.3×	533 0.5×	125	4.3k
Sylvie Dequin France	48	4.2k 0.7×	2.7k 0.6×	4.2k 2.1×	274 0.2×	624 0.6×	102	6.4k
Ana Escudero Spain	36	3.7k 0.6×	2.3k 0.5×	437 0.2×	1.4k 1.1×	421 0.4×	95	4.5k
Nicolás Rozés Spain	33	2.9k 0.5×	1.5k 0.3×	1.3k 0.7×	497 0.4×	346 0.3×	108	3.5k
Maurizio Ugliano Italy	33	2.9k 0.5×	2.1k 0.5×	622 0.3×	1.0k 0.8×	355 0.3×	92	3.4k
Paolo Giudici Italy	37	3.0k 0.5×	1.4k 0.3×	1.7k 0.9×	490 0.4×	218 0.2×	133	4.0k
V. Loureiro Portugal	31	2.5k 0.4×	1.6k 0.4×	956 0.5×	398 0.3×	388 0.4×	55	3.0k

Countries citing papers authored by Paul A. Henschke

Since Specialization

Citations

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

Fields of papers citing papers by Paul A. Henschke

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Paul A. Henschke. 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 Paul A. Henschke. The network helps show where Paul A. Henschke may publish in the future.

Co-authorship network of co-authors of Paul A. Henschke

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Schmidt, Simon A., Radka Kolouchova, Paul A. Henschke, et al.. (2011). Grape juice and wine yeast: happy marriages and how to avoid getting stuck with the wrong partner. 30–34. 4 indexed citations

Curtin, Chris, Jennifer R. Bellon, Eveline Bartowsky, et al.. (2011). Harnessing AWRI's yeast and bacterial research to shape " next-gen" Chardonnay Part 1: " Wild" and " non-conventional" yeast. 15–20. 2 indexed citations

Winter, Gerhard, Paul A. Henschke, Vincent J. Higgins, Maurizio Ugliano, & Chris Curtin. (2011). Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3. AMB Express. 1(1). 36–36. 25 indexed citations

Varela, Cristián, et al.. (2011). Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Food Chemistry. 127(3). 1072–1083. 134 indexed citations

Ugliano, Maurizio, Bruno Fedrizzi, Tracey Siebert, et al.. (2009). Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine. Journal of Agricultural and Food Chemistry. 57(11). 4948–4955. 79 indexed citations

Curtin, Chris, et al.. (2007). Genetic diversity ofDekkera bruxellensisyeasts isolated from Australian wineries. FEMS Yeast Research. 7(3). 471–481. 68 indexed citations

Vilanova, Mar, Maurizio Ugliano, Cristián Varela, et al.. (2007). Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts. Applied Microbiology and Biotechnology. 77(1). 145–157. 197 indexed citations

Carrau, Francisco M., Karina Medina, Eduardo Boido, et al.. (2004). De novo synthesis of monoterpenes bySaccharomyces cerevisiaewine yeasts. FEMS Microbiology Letters. 243(1). 107–115. 190 indexed citations

Lopes, Miguel de Barros, et al.. (2003). The connection between yeast and alcohol reduction in wine: managing the double-edged sword of bottled sunshine. Queensland's institutional digital repository (The University of Queensland). 6 indexed citations

10.

Henschke, Paul A., et al.. (2003). Winemaking properties and potential of Saccharomyces bayanus wine yeast—harnessing the untapped potential of yeast biodiversity. Queensland's institutional digital repository (The University of Queensland). 18(6). 16–19. 6 indexed citations

11.

Costello, Peter J., Paul A. Henschke, & ANDREW J. MARKIDES. (2003). Standardised methodology for testing malolactic bacteria and wine yeast compatibility. Australian Journal of Grape and Wine Research. 9(2). 127–137. 31 indexed citations

12.

Pollnitz, Alan P., et al.. (2002). Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene. Yeast. 19(4). 295–301. 108 indexed citations

13.

Bartowsky, Eveline, I. Leigh Francis, Jennifer R. Bellon, & Paul A. Henschke. (2002). Is buttery aroma perception in wines predictable from the diacetyl concentration?. Australian Journal of Grape and Wine Research. 8(3). 180–185. 28 indexed citations

14.

Francis, I. Leigh, et al.. (2001). Using Saccharomyces bayanus to modify the chemical and sensory profile of wine. Queensland's institutional digital repository (The University of Queensland). 2 indexed citations

15.

Grubb, Jeffrey H., et al.. (2000). Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type. Australian Journal of Grape and Wine Research. 6(2). 150–158. 141 indexed citations

16.

Lopes, Miguel de Barros, et al.. (2000). The incidence of killer activity of non-Saccharomycesyeasts towards indigenous yeast species of grape must: potential application in wine fermentation. Journal of Applied Microbiology. 89(3). 381–389. 41 indexed citations

17.

Jiranek, Vladimir, Peter Langridge, & Paul A. Henschke. (1995). Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium. American Journal of Enology and Viticulture. 46(1). 75–83. 154 indexed citations

18.

Jiranek, Vladimir, Peter Langridge, & Paul A. Henschke. (1995). Validation of Bismuth-Containing Indicator Media for Predicting H2S-Producing Potential of Saccharomyces cerevisiae Wine Yeasts Under Enological Conditions. American Journal of Enology and Viticulture. 46(2). 269–273. 46 indexed citations

19.

Herderich, Markus, Peter J. Costello, Paul R. Grbin, & Paul A. Henschke. (1995). Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines. Natural product letters. 7(2). 129–132. 27 indexed citations

20.

Henschke, Paul A., et al.. (1991). The Escherichia coli ß-Glucuronidase Gene as a Marker for Saccharomyces Yeast Strain Identification. American Journal of Enology and Viticulture. 42(1). 6–12. 11 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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