Luigi Moio publications per year

The chart shows the history of publications by Luigi Moio between 1989 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Luigi Moio published across 38 years, from 1989 to 2026, averaging 5.6 papers a year. Output peaked at 21 publications in 2021. 4 of the 214 publications appeared in the last two years.

No. of publications

5 10 15 20

1989 2026

214 publications in total across all disciplines

View publications per year as a table

Luigi Moio: publications per year, 1989 to 2026
Year	Publications
1989	3
1990	3
1991	0
1992	3
1993	6
1994	4
1995	2
1996	1
1997	1
1998	2
1999	2
2000	3
2001	3
2002	5
2003	6
2004	6
2005	8
2006	5
2007	10
2008	3
2009	3
2010	4
2011	2
2012	6
2013	7
2014	10
2015	4
2016	6
2017	12
2018	9
2019	14
2020	12
2021	21
2022	7
2023	8
2024	9
2025	3
2026	1
Total	214

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Luigi Moio publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Luigi Moio sits on this spectrum.

No. of scientists

50 100 150 200 250

36–40 publications 467+

This scientist: 177 publications — 70th percentile

70% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 467 publications or more.

View publications distribution as a table

Number of Plant Science and Agronomy scientists by publication count, Research.com 2026 ranking edition. Based on 6,494 ranked scientists.
Publications	Scientists	This scientist
36–40	2
41–45	7
46–50	40
51–55	58
56–60	60
61–65	107
66–70	130
71–75	153
76–80	191
81–85	199
86–90	206
91–95	218
96–100	226
101–105	227
106–110	247
111–115	255
116–120	253
121–125	233
126–130	219
131–135	201
136–140	194
141–145	176
146–150	157
151–155	147
156–160	151
161–165	159
166–170	137
171–175	128
176–180	126	177
181–185	98
186–190	114
191–195	100
196–200	90
201–205	71
206–210	98
211–215	70
216–220	86
221–225	61
226–230	58
231–235	53
236–240	64
241–245	39
246–250	46
251–255	51
256–260	36
261–265	44
266–270	35
271–275	30
276–280	33
281–285	35
286–290	36
291–295	26
296–300	26
301–305	31
306–310	30
311–315	21
316–320	29
321–325	14
326–330	15
331–335	15
336–340	17
341–345	15
346–350	12
351–355	17
356–360	18
361–365	12
366–370	11
371–375	6
376–380	6
381–385	11
386–390	9
391–395	10
396–400	8
401–405	4
406–410	9
411–415	11
416–420	4
421–425	7
426–430	4
431–435	3
436–440	5
441–445	8
446–450	6
451–455	7
456–460	5
461–465	6
466	2
467+	99

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Luigi Moio D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Luigi Moio sits on this spectrum.

No. of scientists

50 100 150 200 250

30 D-Index 109+

This scientist: 47 D-Index — 62nd percentile

62% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 109 D-Index or more.

View D-Index distribution as a table

Number of Plant Science and Agronomy scientists by D-index, Research.com 2026 ranking edition. Based on 6,494 ranked scientists.
D-Index	Scientists	This scientist
30	200
31	236
32	253
33	283
34	288
35	240
36	246
37	243
38	247
39	229
40	232
41	230
42	228
43	219
44	193
45	164
46	158
47	143	47
48	131
49	127
50	122
51	122
52	110
53	102
54	98
55	79
56	85
57	88
58	91
59	62
60	61
61	59
62	54
63	61
64	59
65	58
66	41
67	49
68	39
69	32
70	40
71	47
72	38
73	28
74	29
75	28
76	22
77	21
78	25
79	26
80	19
81	16
82	12
83	16
84	14
85	11
86	17
87	13
88	10
89	12
90	18
91	16
92	16
93	17
94	12
95	8
96	9
97	9
98	11
99	12
100	5
101	8
102	4
103	11
104	5
105	9
106	7
107	4
108	8
109+	99

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Best Publications

Sensory properties and aroma compounds of sweet Fiano wine

Alessandro Genovese;Angelita Gambuti;Paola Piombino;Luigi Moio

256
Citations
Grana Padano cheese aroma

Luigi Moio;Francesco Addeo

240
Citations
Antioxidant effect of red wine polyphenols on red blood cells.

Idolo Tedesco;Maria Russo;Paola Russo;Giuseppe Iacomino

229
Citations
Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.

Maurizio Ugliano;Luigi Moio

187
Citations
Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.

Maurizio Ugliano;and Alessandro Genovese;Luigi Moio

181
Citations
Neutral volatile compounds in the raw milks from different species

Luigi Moio;Jocelyne Dekimpe;Patrick Etievant;Francesco Addeo

146
Citations
Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

Paola Piombino;Alessandro Genovese;Silvia Esposito;Luigi Moio

134
Citations
trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking.

Angelita Gambuti;Daniela Strollo;Maurizio Ugliano;Lucia Lecce

119
Citations
Odorous Constituents of Ovine Milk in Relationship to Diet

L. Moio;L. Rillo;A. Ledda;F. Addeo

116
Citations
Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture

G. Mauriello;L. Moio;A. Genovese;D. Ercolini

115
Citations
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.

Maurizio Ugliano;Luigi Moio

113
Citations
Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

Alessandro Genovese;Paola Piombino;Angelita Gambuti;Luigi Moio

109
Citations
Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

Angelita Gambuti;Alessandra Rinaldi;Maurizio Ugliano;Luigi Moio

108
Citations
Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency.

Alessandra Rinaldi;Angelita Gambuti;Luigi Moio

97
Citations
Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration

Claudio Bonghi;Fabio Massimo Rizzini;Angelita Gambuti;Luigi Moio

95
Citations
Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of Burgundy

Unknown

94
Citations
Aroma of Aglianico and Uva di Troia grapes by aromatic series

Alessandro Genovese;Simona A. Lamorte;Angelita Gambuti;Luigi Moio

93
Citations
Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks

Clizia Villano;Maria Tiziana Lisanti;Angelita Gambuti;Riccardo Vecchio

91
Citations
Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine

Luigi Moio;Maurizio Ugliano;Angelita Gambuti;Alessandro Genovese

90
Citations
Influence of Enological Practices on Ochratoxin A Concentration in Wine

Angelita Gambuti;Daniela Strollo;Alessandro Genovese;Maurizio Ugliano

86
Citations