Aldo Todaro

2.0k total citations
87 papers, 1.6k citations indexed

About

Aldo Todaro is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Aldo Todaro has authored 87 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 41 papers in Food Science, 31 papers in Plant Science and 25 papers in Biochemistry. Recurrent topics in Aldo Todaro's work include Phytochemicals and Antioxidant Activities (24 papers), Fermentation and Sensory Analysis (17 papers) and Postharvest Quality and Shelf Life Management (12 papers). Aldo Todaro is often cited by papers focused on Phytochemicals and Antioxidant Activities (24 papers), Fermentation and Sensory Analysis (17 papers) and Postharvest Quality and Shelf Life Management (12 papers). Aldo Todaro collaborates with scholars based in Italy, Belgium and China. Aldo Todaro's co-authors include Giovanni Spagna, Cinzia Lucia Randazzo, Riccardo N. Barbagallo, Cinzia Caggia, Luca Settanni, Alessandra Pino, Rosa Palmeri, Alessio Allegra, P. Inglese and Giuseppe Sortino and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Agricultural and Food Chemistry.

In The Last Decade

Aldo Todaro

82 papers receiving 1.5k citations

Peers

Aldo Todaro

BIOCH

Lina Yonekura Japan

Elena Enachi Romania

Ankit Goyal India

Stefano Nicoli Italy

Jianing Liu China

Ningyang Li China

Nitya Sharma India

A.L.C.H. Villavicencio Brazil

Yumiko Yoshiki Japan

A. Redondo Spain

Lina Yonekura Japan

Aldo Todaro

868 ×1.0

235 ×0.4

430 ×1.3

BIOCH

397 ×1.4

513 ×2.0

Citations per year, relative to Aldo Todaro Aldo Todaro (= 1×) peers Lina Yonekura

Countries citing papers authored by Aldo Todaro

Since Specialization

Citations

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

Fields of papers citing papers by Aldo Todaro

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Aldo Todaro

This figure shows the co-authorship network connecting the top 25 collaborators of Aldo Todaro. A scholar is included among the top collaborators of Aldo Todaro 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 Aldo Todaro. Aldo Todaro is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Timpanaro, Nicolina, et al.. (2025). Malted bread wheat grain as a natural and competitive alternative to commercial improver in breadmaking. LWT. 229. 118150–118150.

Indelicato, Serena, Claudia Lino, David Bongiorno, et al.. (2025). Cricket Flour for a Sustainable Pasta: Increasing the Nutritional Profile with a Safe Supplement. Foods. 14(14). 2404–2404. 1 indexed citations

Timpanaro, Nicolina, et al.. (2025). Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread. LWT. 219. 117535–117535. 1 indexed citations

Amato, Filippo, Aldo Todaro, Antonella Maggio, et al.. (2024). Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers. Food Research International. 199. 115328–115328. 1 indexed citations

Cirlincione, Fortunato, Aldo Todaro, Nicola Francesca, et al.. (2023). Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii. Journal of Fungi. 9(10). 1000–1000. 5 indexed citations

Francesca, Nicola, Luca Settanni, Aldo Todaro, et al.. (2023). A novel microbiological approach to impact the aromatic composition of sour loquat beer. Food Bioscience. 55. 103011–103011. 13 indexed citations

Strano, Maria Concetta, Margherita Amenta, Maria Allegra, et al.. (2023). Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage. Foods. 12(18). 3419–3419. 12 indexed citations

Alfeo, Vincenzo, Ombretta Marconi, Nicola Francesca, et al.. (2023). Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality. Food Chemistry. 435. 137517–137517. 15 indexed citations

Todaro, Aldo, Vittorio Farina, Ilenia Tinebra, et al.. (2022). Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer. International Journal of Food Microbiology. 379. 109868–109868. 15 indexed citations

10.

Planeta, Diego, et al.. (2020). PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANALPRODUCTION OF SICILIAN COFFE GELATO. Carpathian Journal of Food Science and Technology. 12–20.

11.

Bonanno, Adriana, Massimo Todaro, Luca Settanni, et al.. (2020). Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. Journal of Food Science. 85(3). 556–566. 4 indexed citations

12.

Alfeo, Vincenzo, et al.. (2019). VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS. Italian Journal of Food Science. 31(4). 800–807. 1 indexed citations

13.

Fabroni, Simona, Margherita Amenta, Nicolina Timpanaro, Aldo Todaro, & Paolo Rapisarda. (2019). Change in taste-altering non-volatile components of blood and common orange fruit during cold storage. Food Research International. 131. 108916–108916. 22 indexed citations

14.

Velotto, Salvatore, et al.. (2018). MYOSIN HEAVY CHAIN ISOFORMS, FATTY ACID COMPOSITION, SENSORY EVALUATION AND QUALITY OF CINTA SENESE PIG MEAT. Italian Journal of Food Science. 30(4). 650–661. 2 indexed citations

15.

Yeganehzad, Samira, et al.. (2017). EFFECTS OF DIFFERENT EMULSIFIERS AND REFINING TIME ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF COMPOUND CHOCOLATE. Italian Journal of Food Science. 30(1). 26–36. 14 indexed citations

16.

Todaro, Aldo, et al.. (2013). Removal of bitter compounds from citrus byproducts. UniTERAMO Research Catalog (University of Teramo). 2 indexed citations

17.

Barbagallo, Riccardo N., et al.. (2013). Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests. Food Chemistry. 148. 47–53. 16 indexed citations

18.

Palmeri, Rosa, et al.. (2012). Production of a a-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry. SHILAP Revista de lepidopterología. 5 indexed citations

19.

Spagna, Giovanni, et al.. (2010). Effects of drying process on polyphenol oxidase activity and antioxidant pattern changes of Sicilian cherry tomato.. 49(502). 25–36. 1 indexed citations

20.

Spagna, Giovanni, Riccardo N. Barbagallo, Aldo Todaro, Miriana Durante, & Pier Giorgio Pifferi. (2003). A METHOD FOR ANTHOCYANIN EXTRACTION FROM FRESH GRAPE SKIN.. Italian Journal of Food Science. 15(3). 337–346. 16 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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