Alessio Pardini

425 total citations
19 papers, 339 citations indexed

About

Alessio Pardini is a scholar working on Organic Chemistry, Biochemistry and Food Science. According to data from OpenAlex, Alessio Pardini has authored 19 papers receiving a total of 339 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Organic Chemistry, 6 papers in Biochemistry and 6 papers in Food Science. Recurrent topics in Alessio Pardini's work include Phytochemicals and Antioxidant Activities (5 papers), Edible Oils Quality and Analysis (5 papers) and Spectroscopy and Chemometric Analyses (3 papers). Alessio Pardini is often cited by papers focused on Phytochemicals and Antioxidant Activities (5 papers), Edible Oils Quality and Analysis (5 papers) and Spectroscopy and Chemometric Analyses (3 papers). Alessio Pardini collaborates with scholars based in Italy and United Kingdom. Alessio Pardini's co-authors include Claudio Rossi, Gabriella Tamasi, Claudia Bonechi, Marco Consumi, Gemma Leone, Agnese Magnani, Alessandro Donati, Stefania Lamponi, Paola Marcolongo and Federica Pessina and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Molecules.

In The Last Decade

Alessio Pardini

19 papers receiving 338 citations

Peers

Alessio Pardini
Mariani Abdul Hamid Malaysia
Şeref Akay Türkiye
Érica Mendes dos Santos Brazil
Xuezhi Fang China
Sepideh Bohlouli Iran
Xiaoxi Yu China
Qian Yao China
Juree Charoenteeraboon Thailand
Żaneta Król-Kilińska Poland
Dang Truong Le Vietnam
Mariani Abdul Hamid Malaysia
Alessio Pardini
Citations per year, relative to Alessio Pardini Alessio Pardini (= 1×) peers Mariani Abdul Hamid

Countries citing papers authored by Alessio Pardini

Since Specialization
Citations

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

Fields of papers citing papers by Alessio Pardini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Alessio Pardini

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

All Works

19 of 19 papers shown
1.
Pardini, Alessio, Gabriella Tamasi, Claudia Bonechi, et al.. (2021). Kinetics of glucosinolate hydrolysis by myrosinase in Brassicaceae tissues: A high-performance liquid chromatography approach. Food Chemistry. 355. 129634–129634. 16 indexed citations
2.
Tamasi, Gabriella, Alessio Pardini, Marco Consumi, et al.. (2021). Combined Experimental and Multivariate Model Approaches for Glycoalkaloid Quantification in Tomatoes. Molecules. 26(11). 3068–3068. 10 indexed citations
3.
Frosini, Maria, Paola Marcolongo, Alessandra Gamberucci, et al.. (2021). Effects of Aqueous Extract of Lycopersicum esculentum L. var. “Camone” Tomato on Blood Pressure, Behavior and Brain Susceptibility to Oxidative Stress in Spontaneously Hypertensive Rats. Pathophysiology. 28(1). 189–201. 5 indexed citations
4.
Pardini, Alessio, Marco Consumi, Gemma Leone, et al.. (2020). Effect of different post-harvest storage conditions and heat treatment on tomatine content in commercial varieties of green tomatoes. Journal of Food Composition and Analysis. 96. 103735–103735. 17 indexed citations
5.
Consumi, Marco, Gemma Leone, Alessio Pardini, et al.. (2020). Calcium ions hyaluronan/gellan gum protective shell for delivery of oleuropein in the knee. International Journal of Polymeric Materials. 71(6). 414–424. 5 indexed citations
6.
7.
Marcolongo, Paola, Alessandra Gamberucci, Gabriella Tamasi, et al.. (2020). Chemical Characterisation and Antihypertensive Effects of Locular Gel and Serum of Lycopersicum esculentum L. var. “Camone” Tomato in Spontaneously Hypertensive Rats. Molecules. 25(16). 3758–3758. 11 indexed citations
8.
Bonechi, Claudia, Gabriella Tamasi, Alessio Pardini, et al.. (2019). Ordering effect of protein surfaces on water dynamics: NMR relaxation study. Biophysical Chemistry. 249. 106149–106149. 5 indexed citations
9.
Bonechi, Claudia, Alessandro Donati, Gabriella Tamasi, et al.. (2019). Chemical characterization of liposomes containing nutraceutical compounds: Tyrosol, hydroxytyrosol and oleuropein. Biophysical Chemistry. 246. 25–34. 73 indexed citations
10.
Leone, Gemma, Marco Consumi, Alessio Pardini, et al.. (2019). Enriched Gellan Gum hydrogel as visco-supplement. Carbohydrate Polymers. 227. 115347–115347. 52 indexed citations
11.
Tamasi, Gabriella, Maria Camilla Baratto, Claudia Bonechi, et al.. (2019). Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L.. Food Science & Nutrition. 7(9). 2907–2920. 43 indexed citations
12.
13.
Bonechi, Claudia, Alessandro Donati, Gabriella Tamasi, et al.. (2019). Metal-Ligand Recognition Index Determination by NMR Proton Relaxation Study. Molecules. 24(6). 1050–1050. 2 indexed citations
14.
Tamasi, Gabriella, Alessio Pardini, Claudia Bonechi, et al.. (2019). Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments. Journal of Chemistry. 2019. 1–9. 1 indexed citations
15.
Leone, Gemma, Marco Consumi, Alessio Pardini, et al.. (2019). Modified low molecular weight poly-vinyl alcohol as viscosity enhancer. Materials Today Communications. 21. 100634–100634. 10 indexed citations
16.
Bonechi, Claudia, Alessandro Donati, Gabriella Tamasi, et al.. (2019). Solution dynamics of the natural bioactive molecule capsaicin: a relaxation study. Spectroscopy Letters. 52(1). 74–79. 1 indexed citations
17.
Tamasi, Gabriella, Alessio Pardini, Claudia Bonechi, et al.. (2019). Characterization of nutraceutical components in tomato pulp, skin and locular gel. European Food Research and Technology. 245(4). 907–918. 48 indexed citations
18.
Tamasi, Gabriella, Alessio Pardini, Claudia Bonechi, et al.. (2018). Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines. Molecules. 23(11). 2973–2973. 7 indexed citations
19.
Tamasi, Gabriella, et al.. (2017). THE OLIVE TREE, A SOURCE OF ANTIOXIDANT COMPOUNDS. Use Siena air (University of Siena). 8(1). 6 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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