Rocco Di Stefano
- Food Science top 1%
- Plant Science top 5%
- Biochemistry top 2%
- Molecular Biology
- Biotechnology top 5%
- Co-authors
- José Juan MateoM. Fernández-GonzálezAna Isabel Briones PérezFrancesca CecchiniM. MorassutMaría João CabritaAna Maria Costa FreitasOlga Laureano
- Topics
- Horticultural and Viticultural Research (34 papers)Fermentation and Sensory Analysis (31 papers)Plant biochemistry and biosynthesis (13 papers)
In The Last Decade
Rocco Di Stefano
47 papers receiving 761 citations
Peers
Comparison fields: 5 of 55
- Food Science 626
- Plant Science 551
- Biochemistry 250
- Molecular Biology 204
- Biotechnology 107
Countries citing papers authored by Rocco Di Stefano
This map shows the geographic impact of Rocco Di Stefano'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 Rocco Di Stefano with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Rocco Di Stefano more than expected).
Fields of papers citing papers by Rocco Di Stefano
This network shows the impact of papers produced by Rocco Di Stefano. 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 Rocco Di Stefano. The network helps show where Rocco Di Stefano may publish in the future.
Co-authorship network of co-authors of Rocco Di Stefano
This figure shows the co-authorship network connecting the top 25 collaborators of Rocco Di Stefano. A scholar is included among the top collaborators of Rocco Di Stefano 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 Rocco Di Stefano. Rocco Di Stefano is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Behaviour of some compounds with lmax at 280 nm in determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solvent. | 7 |
| 2 | Evoluzione degli aromi varietali liberi e glicosilati durante l'appassimento dell'uva Moscato d'Alessandria | 4 |
| 3 | Evolution of free and glycoconjugated volatile metabolites during Muskat of Alexandria grapes withering. | 1 |
| 4 | Studio dell'appassimento di uva Moscato bianco in fruttaio condizionato, nella zona dell' Asti | 5 |
| 5 | Composti aromatici varietali di grappe e distillati d'uva da monovitigno | 1 |
| 6 | La caratterizzazione di Greci e Grechetti a bacca bianca coltivati in Italia. | 2 |
| 7 | Composizione di uve passe Zibibbo ottenute con processi di disidratazione diversi | 3 |
| 8 | Evoluzione della composizione polifenolica di uve da cultivars diverse durante la maturazione | 8 |
| 9 | Étude de cinq souches de Saccharomyces cerevisiae par rapport à leur métabolisme du géraniol | 3 |
| 10 | Le più recenti acquisizioni teoriche e pratiche sugli arresti di fermentazione | 1 |
| 11 | Ciliegiolo e Aglianicone: unico vitgno direttamente imparentado col Sangiovese | 3 |
| 12 | Influenza si 6 diversi ceppi di lievito sulla composizione polifenolica di vini Barbera ottenuti con la tecnic dell'estrazione differita degli antociani | 2 |
| 13 | Interazione polifenoli - scorze di lievito - Interaction polyphenols - yeast hulls | 3 |
| 14 | Alcuni metaboli primari e secondary dell'uva Verduzzo a diversi gradi di appassimento - Some primary and secondary metabolites of Verduzzo grapes at differnt levels of drying | 2 |
| 15 | Polyphenol: colloid complexes in red wines | 1 |
| 16 | L'idrolisi dei glicosidi terpenici della buccia dell'uva nella preparazione del mosto base delle uve aromatiche a frutto colorato - Hydrolysis of terpene glucosides of grape skins in the preparation of base-musts from aromatic red-berried grapes | 1 |
| 17 | Evoluzione dei polifenoli durante l'appassimento di uve a frutto colorato | 5 |
| 18 | Negro amaro precoce. | 2 |
| 19 | Effects of the microclimate on the vegetative and aromatic response of the vine variety Sauvignon b., clone R3 | 5 |
| 20 | Proposal for a method of sample preparation for the determination of free and glycoside terpenes of grapes and wines [rapid analysis method, reproductibility, aromatic wines]. | 3 |
About Rocco Di Stefano
Rocco Di Stefano is a scholar working on Food Science, Tourism, Leisure and Hospitality Management and Biochemistry, having authored 50 papers that have together received 797 indexed citations. Recurring topics across this work include Horticultural and Viticultural Research (34 papers), Fermentation and Sensory Analysis (31 papers) and Plant biochemistry and biosynthesis (13 papers). The work is most often cited by research in Biochemistry (250 citations), Tourism, Leisure and Hospitality Management (53 citations) and Food Science (626 citations). Rocco Di Stefano has collaborated with scholars based in Italy, Spain and Portugal. Frequent co-authors include José Juan Mateo, M. Fernández-González, Ana Isabel Briones Pérez, Francesca Cecchini, M. Morassut, María João Cabrita, Ana Maria Costa Freitas, Olga Laureano, Onofrio Corona and Tomás Huerta. Their work appears in journals such as Food Chemistry, Journal of Chromatography A and Journal of the Science of Food and Agriculture.
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.