Nitrogenous Compounds

**Nitrogenous Compounds** is a category of organic and inorganic chemical species containing covalently or ionically bound nitrogen that, in grape must and wine, function as key nutrients and metabolic precursors for microorganisms, thereby governing fermentation performance, wine stability, and the formation of aroma- and flavor-active metabolites.

2.3K

Publications

107.8K

Citations

6.7K

Authors

1.7K

Institutions

Publications per year

2017–2026

321

Parents

Wine Chemistry

Children

Aroma Precursor FormationFree Amino NitrogenGrape Nitrogen MetabolismMalolactic Bacteria Nitrogen UtilizationMust Nitrogen CompositionNitrogen Assimilation In YeastNitrogen Deficiency In FermentationNitrogen Fertilization EffectsNitrogen Uptake By GrapevinesNitrogen-related Wine Aroma

Publications

2.3K

Review on Recent Progress in Nitrogen-Doped Graphene: Synthesis, Characterization, and Its Potential Applications

Haibo Wang, T. Maiyalagan, Xin Wang · ACS Catalysis · 2012 · 3.6K citations

Natural Sciences, Materials Engineering, Materials Science +15

Rapid colorimetric determination of nitrate in plant tissue by nitration of salicylic acid

D.A. Cataldo, M. Maroon, L. E. Schrader et al. · Communications in Soil Science and Plant Analysis · 1975 · 3.3K citations

Agriculture, Agronomy, Plant Sciences +6

Nitrogen fixation and reduction at boron

Marc‐André Légaré, Guillaume Bélanger‐Chabot, Rian D. Dewhurst et al. · Science · 2018 · 1.3K citations

Natural Sciences, Chemistry, Inorganic Chemistry +10

Single-bonded cubic form of nitrogen

M. I. Eremets, Alexander Gavriliuk, Ivan Trojan et al. · Nature Materials · 2004 · 947 citations

Natural Sciences, Chemistry, Materials Science +7

Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 903 citations

Agriculture, Enology, Plant Sciences +17

1–5 of 2.3K

Authors

6.7K

TM
Thomas M. Klapötke
Ludwig-Maximilians-Universität München, Germany
32 publications · 3.2K citations
26
h-index
TG
Teresa Garde‐Cerdán
Instituto de Ciencias de la Vid y del Vino, Spain
25 publications · 1.3K citations
22
h-index
TH
Tuncer Hökelek
Hacettepe University, Türkiye
19 publications · 761 citations
18
h-index
LA
Leyla Açık
Gazi University, Türkiye
19 publications · 761 citations
18
h-index
JM
Jean’ne M. Shreeve
University of Idaho, United States
19 publications · 2K citations
18
h-index

1–5 of 6.7K

Institutions

1.7K

1–8 of 1.7K

Venues

Food Chemistry
46 publications · 2.5K citations
31
h-index
Journal of the American Chemical Society
JACS · 54 publications · 2.3K citations
31
h-index
American Journal of Enology and Viticulture
AJEV · 53 publications · 2.6K citations
30
h-index
Journal of Agricultural and Food Chemistry
40 publications · 1.8K citations
25
h-index
Angewandte Chemie International Edition
22 publications · 3K citations
22
h-index

1–5