Valentina Canuti

838 total citations
42 papers, 679 citations indexed

About

Valentina Canuti is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Valentina Canuti has authored 42 papers receiving a total of 679 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 22 papers in Plant Science and 15 papers in Biochemistry. Recurrent topics in Valentina Canuti's work include Fermentation and Sensory Analysis (23 papers), Horticultural and Viticultural Research (19 papers) and Phytochemicals and Antioxidant Activities (15 papers). Valentina Canuti is often cited by papers focused on Fermentation and Sensory Analysis (23 papers), Horticultural and Viticultural Research (19 papers) and Phytochemicals and Antioxidant Activities (15 papers). Valentina Canuti collaborates with scholars based in Italy, United States and Netherlands. Valentina Canuti's co-authors include Bruno Zanoni, Iolanda Rosi, Giovanna Fia, Susan E. Ebeler, Mario Bertuccioli, Hildegarde Heymann, Mark A. Matthews, Lorenzo Cecchi, Lorenzo Guerrini and Marzia Migliorini and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Valentina Canuti

38 papers receiving 662 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Valentina Canuti Italy 17 517 373 207 128 94 42 679
Giovanna Fia Italy 16 447 0.9× 283 0.8× 175 0.8× 65 0.5× 126 1.3× 28 645
Bénédicte Lorrain France 13 554 1.1× 449 1.2× 444 2.1× 67 0.5× 136 1.4× 15 902
Carmela Terracone Italy 15 458 0.9× 341 0.9× 365 1.8× 195 1.5× 64 0.7× 25 787
María José Ruiz‐Moreno Spain 16 424 0.8× 278 0.7× 274 1.3× 40 0.3× 164 1.7× 22 672
Enrique Esteruelas Spain 10 428 0.8× 312 0.8× 308 1.5× 30 0.2× 174 1.9× 10 646
Ennio La Notte Italy 14 439 0.8× 277 0.7× 310 1.5× 324 2.5× 91 1.0× 21 780
Leila Denise Falcão Brazil 14 513 1.0× 364 1.0× 343 1.7× 17 0.1× 75 0.8× 23 673
Vinícius Caliari Brazil 14 604 1.2× 382 1.0× 428 2.1× 15 0.1× 74 0.8× 38 814
M. D. Cabezudo Spain 18 798 1.5× 503 1.3× 353 1.7× 23 0.2× 155 1.6× 34 976
Pascale Manchado-Sarni France 5 741 1.4× 523 1.4× 503 2.4× 18 0.1× 113 1.2× 5 869

Countries citing papers authored by Valentina Canuti

Since Specialization
Citations

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

Fields of papers citing papers by Valentina Canuti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Valentina Canuti

This figure shows the co-authorship network connecting the top 25 collaborators of Valentina Canuti. A scholar is included among the top collaborators of Valentina Canuti 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 Valentina Canuti. Valentina Canuti 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.
Cecchi, Lorenzo, Bruno Zanoni, Maria Bellumori, et al.. (2025). Chemical, Sensory, and Nutraceutical Profiling, and Shelf-Life Assessment of High-Quality Extra Virgin Olive Oil Produced in a Local Area near Florence (Italy). Molecules. 30(13). 2811–2811. 1 indexed citations
2.
Canuti, Valentina, et al.. (2025). Wine in can: sustainability, technological aspects, and market perspective. Wine Economics and Policy.
3.
Sanza, María del Álamo, Ignacio Nevares, Tania Martellini, et al.. (2024). Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging. ACS Food Science & Technology. 4(12). 2847–2856.
4.
Domizio, Paola, et al.. (2023). Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples. Foods. 12(11). 2191–2191. 4 indexed citations
5.
6.
Cecchi, Lorenzo, Marzia Migliorini, Elisa Giambanelli, et al.. (2022). Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics. Food Control. 139. 109092–109092. 18 indexed citations
7.
Cecchi, Lorenzo, Marzia Migliorini, Elisa Giambanelli, et al.. (2021). Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions. Journal of the Science of Food and Agriculture. 102(6). 2515–2525. 12 indexed citations
8.
Fia, Giovanna, Caterina Dinnella, Valentina Canuti, et al.. (2020). Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry. 315. 126291–126291. 36 indexed citations
9.
Canuti, Valentina, Lorenzo Cecchi, Mohamad Khatib, et al.. (2020). A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products. Molecules. 25(19). 4460–4460. 14 indexed citations
10.
Canuti, Valentina, et al.. (2020). <p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>. Florence Research (University of Florence). Volume 12. 1–16. 16 indexed citations
11.
Canuti, Valentina, Scott C. Frost, Larry Lerno, et al.. (2019). Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage. Journal of Agricultural and Food Chemistry. 67(9). 2647–2659. 18 indexed citations
12.
Guerrini, Lorenzo, Paola Domizio, Giovanni Ferraro, et al.. (2019). Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment. European Journal of Lipid Science and Technology. 121(11). 18 indexed citations
13.
Canuti, Valentina, et al.. (2018). ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY. Italian Journal of Food Science. 30(1). 184–199. 8 indexed citations
14.
Zanoni, Bruno, et al.. (2018). An original computer program ( MalaxAction 1.0 ) to design and control olive paste malaxation under exposure to air. Journal of Food Engineering. 234. 57–62. 8 indexed citations
15.
Cecchi, Lorenzo, Lorenzo Guerrini, Nádia Mulinacci, et al.. (2017). Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts. Journal of Food Engineering. 207. 24–34. 31 indexed citations
16.
Migliorini, Marzia, Lorenzo Cecchi, Valentina Giovenzana, et al.. (2016). Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices. European Journal of Lipid Science and Technology. 119(6). 11 indexed citations
17.
Sacchetti, Patrizia, et al.. (2015). Radio Frequency Treatment for Postharvest Disinfestation of Dates. SHILAP Revista de lepidopterología. 44. 19–24. 5 indexed citations
18.
Zanoni, Bruno, et al.. (2010). A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation. International Journal of Food Science & Technology. 45(10). 2080–2088. 31 indexed citations
19.
Canuti, Valentina, et al.. (2006). The use of grape tannins associated with the technique of micro-oxygenation: experiences on Sangiovese [winemaking]. 1 indexed citations
20.
Canuti, Valentina, et al.. (2003). Criomacerazione in Toscana: Esperienze sul Sangiovese. Florence Research (University of Florence). 183(183). 16–23. 2 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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