Alessandra Del

3.3k total citations
64 papers, 2.5k citations indexed

About

Alessandra Del is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Alessandra Del has authored 64 papers receiving a total of 2.5k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 26 papers in Plant Science and 21 papers in Biochemistry. Recurrent topics in Alessandra Del's work include Phytochemicals and Antioxidant Activities (19 papers), Fermentation and Sensory Analysis (18 papers) and Horticultural and Viticultural Research (13 papers). Alessandra Del is often cited by papers focused on Phytochemicals and Antioxidant Activities (19 papers), Fermentation and Sensory Analysis (18 papers) and Horticultural and Viticultural Research (13 papers). Alessandra Del collaborates with scholars based in Italy, Spain and Czechia. Alessandra Del's co-authors include Antonio Piga, Costantino Fadda, M. Agabbio, V. Vacca, Paola Conte, Ivo Pinna, Anna Maria Sanguinetti, Marco Poiana, Pietro Paolo Urgeghe and Concha Collar and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Alessandra Del

62 papers receiving 2.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Alessandra Del Italy 29 1.4k 1.0k 865 650 338 64 2.5k
Khalil Ereifej Jordan 28 1.2k 0.8× 868 0.8× 876 1.0× 589 0.9× 231 0.7× 96 2.6k
Giuseppe Gambacorta Italy 31 1.5k 1.1× 1.0k 1.0× 873 1.0× 698 1.1× 336 1.0× 109 2.7k
Biagio Fallico Italy 28 1.0k 0.7× 943 0.9× 882 1.0× 622 1.0× 157 0.5× 81 2.7k
Alessandra Fratianni Italy 27 749 0.5× 633 0.6× 759 0.9× 561 0.9× 151 0.4× 51 2.0k
José Emilio Pardo González Spain 30 720 0.5× 1.1k 1.1× 435 0.5× 698 1.1× 399 1.2× 158 2.5k
Neuza Jorge Brazil 28 935 0.7× 633 0.6× 902 1.0× 329 0.5× 606 1.8× 137 2.4k
Agnieszka Kita Poland 25 1.3k 0.9× 662 0.6× 351 0.4× 434 0.7× 402 1.2× 96 2.1k
K. Kaack Denmark 28 1.5k 1.1× 1.4k 1.4× 518 0.6× 420 0.6× 220 0.7× 78 2.7k
Dolores Hernánz Spain 33 1.3k 0.9× 947 0.9× 1.2k 1.4× 229 0.4× 103 0.3× 67 2.8k
Claudie Dhuique‐Mayer France 27 755 0.5× 910 0.9× 1.2k 1.4× 357 0.5× 177 0.5× 75 2.4k

Countries citing papers authored by Alessandra Del

Since Specialization
Citations

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

Fields of papers citing papers by Alessandra Del

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Alessandra Del

This figure shows the co-authorship network connecting the top 25 collaborators of Alessandra Del. A scholar is included among the top collaborators of Alessandra Del 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 Alessandra Del. Alessandra Del 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.
Fadda, Costantino, et al.. (2025). Using Bran of Ancient and Old Grains for Wheat Bread Production. Foods. 14(5). 860–860. 1 indexed citations
2.
Conte, Paola, et al.. (2024). Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods. 13(16). 2639–2639. 1 indexed citations
3.
Conte, Paola, et al.. (2024). Artichoke by-products: Promising ingredients for breadstick fortification. LWT. 202. 116307–116307. 9 indexed citations
4.
Petretto, Giacomo Luigi, Pietro Paolo Urgeghe, Roberto Cabizza, & Alessandra Del. (2023). Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach. European Food Research and Technology. 249(7). 1887–1897. 3 indexed citations
5.
Conte, Paola, et al.. (2023). Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology. Frontiers in Sustainable Food Systems. 7. 11 indexed citations
6.
Conte, Paola, Alessandra Del, Costantino Fadda, et al.. (2021). Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods. 10(5). 923–923. 44 indexed citations
7.
Piga, Antonio, Paola Conte, Simonetta Fois, et al.. (2021). Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods. 10(5). 920–920. 28 indexed citations
8.
Conte, Paola, Costantino Fadda, Alessandra Del, Pietro Paolo Urgeghe, & Antonio Piga. (2020). Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods. 9(4). 514–514. 55 indexed citations
9.
10.
Mannu, Alberto, Gina Vlahopoulou, Pietro Paolo Urgeghe, et al.. (2019). Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration. Resources. 8(2). 108–108. 39 indexed citations
11.
Fadda, Costantino, et al.. (2019). Improving the quality of dough obtained with old durum wheat using hydrocolloids. Food Hydrocolloids. 101. 105467–105467. 52 indexed citations
12.
Del, Alessandra, et al.. (2016). Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese. Czech Journal of Food Sciences. 34(5). 456–462. 2 indexed citations
13.
Fadda, Costantino, Pavel Dostálek, Marcel Karabín, et al.. (2015). Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study. Journal of the Institute of Brewing. 121(2). 283–286. 20 indexed citations
14.
Zara, Giacomo, et al.. (2014). Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale. Journal of Industrial Microbiology & Biotechnology. 42(1). 85–92. 57 indexed citations
15.
16.
Del, Alessandra & Antonio Piga. (2007). Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). European Food Research and Technology. 226(4). 715–719. 76 indexed citations
17.
Cerretani, Lorenzo, Alessandra Bendini, Alessandra Del, et al.. (2005). Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. European Food Research and Technology. 222(3-4). 354–361. 83 indexed citations
18.
Piga, Antonio, Alessandra Del, Ivo Pinna, & M. Agabbio. (2003). Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits. LWT. 36(2). 257–262. 82 indexed citations
19.
Franco, Mario Andrea, et al.. (2000). Variability of trans and cis resveratrol and their glucosides in red wines produced in Sardinia and Corsica.. 39(2). 1000–1013. 2 indexed citations
20.
Del, Alessandra, et al.. (1994). La caratterizzazione del profilo antocianico di cultivar di Vitis vinifera della Sardegna. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 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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