Franco Battistutta - Concepedia

Author

Franco Battistutta

University of Udine

Also Known As

F. Battistutta, Franco Battistutta

Publications

704

Citations

H-Index

Concepts

All Affiliations

University of Udine

About

Franco Battistutta is an author at University of Udine specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	275
2	Medicine	5	5	255
3	Engineering	2	2	44
4	Natural Sciences	1	1	24
5	Allergy	1	1	43

Franco Battistutta

Publications

627

Citations

H-Index

Page 1

	Year	Citations
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility Piergiorgio Comuzzo, Lara Tat, A. Tonizzo, Food Chemistry Food ChemistryWine Aroma VolatilityVolatile CompoundsFood FermentationSecondary Metabolite	2005	149
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae R. Zironi, P. Romano, Giovanna Suzzi, Biotechnology Letters BiologyBiosynthesisSequential CulturesFood FermentationKloeckera Apiculata	1993	99
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection Lara Tat, Piergiorgio Comuzzo, Iva Stolfo, Food Chemistry Wine Headspace AnalysisGas ChromatographyMass SpectrometryAnalytical ChemistryFlame Ionization Detection	2005	58
Antioxidant properties of different products and additives in white wine Piergiorgio Comuzzo, Franco Battistutta, Marco Vendrame, Food Chemistry Food ChemistryFood Bioactive CompoundWine PerceptionWine TastingWhite Wine	2014	55
Sweet-like Off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the Mainly Involved Compound Lara Tat, Piergiorgio Comuzzo, Franco Battistutta, Journal of Agricultural and Food Chemistry	2007	50
Study of white truffle aging with SPME-GC-MS and the Pico2-electronic nose M. Falasconi, Giorgio Sberveglieri, Franco Battistutta, Sensors and Actuators B Chemical White TruffleAllergyDermatologyMedicinePico2-electronic Nose	2004	43
Interactions between yeast autolysates and volatile compounds in wine and model solution Piergiorgio Comuzzo, Lara Tat, Dennis Fenzi, Food Chemistry Food ChemistryVolatile CompoundsBiochemistryFood FermentationFlavoromics	2011	38
Determination of biogenic amines in alcoholic and non-alcoholic beers by HPLC Stefano Buiatti, Ornella Boschelle, Massimo Mozzon, Food Chemistry Food ChemistryEngineeringAldehyde DehydrogenaseBiochemistryGas Chromatography	1995	31
Modified Nondestructive Colorimetric Method To Evaluate the Variability of Oxygen Diffusion Rate through Wine Bottle Closures Laura Brotto, Franco Battistutta, Lara Tat, Journal of Agricultural and Food Chemistry	2010	24
Aroma characterisation of white truffle by GC-MS and GC-O. M. Piloni, Lara Tat, A. Tonizzo, Italian Journal of Food Science Food ChemistryIndustrial MycologyWhite TruffleBiochemistryNatural Sciences	2005	24

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