Aline Alberti

1.3k total citations
57 papers, 1.1k citations indexed

About

Aline Alberti is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Aline Alberti has authored 57 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 24 papers in Biochemistry and 22 papers in Plant Science. Recurrent topics in Aline Alberti's work include Phytochemicals and Antioxidant Activities (24 papers), Fermentation and Sensory Analysis (20 papers) and Horticultural and Viticultural Research (12 papers). Aline Alberti is often cited by papers focused on Phytochemicals and Antioxidant Activities (24 papers), Fermentation and Sensory Analysis (20 papers) and Horticultural and Viticultural Research (12 papers). Aline Alberti collaborates with scholars based in Brazil, Mexico and France. Aline Alberti's co-authors include Alessandro Nogueira, Acácio Antônio Ferreira Zielinski, Ivo Mottin Demiate, Danianni Marinho Zardo, Daniel Granato, Luciana Igarashi‐Mafra, Charles Windson Isidoro Haminiuk, Laís Benvenutti, Débora Gonçalves Bortolini and Gilvan Wosiacki and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Aline Alberti

51 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Aline Alberti Brazil 16 640 490 369 147 122 57 1.1k
Ozan Gürbüz Türkiye 18 532 0.8× 301 0.6× 260 0.7× 175 1.2× 133 1.1× 45 900
Nawel Achir France 16 663 1.0× 548 1.1× 358 1.0× 222 1.5× 132 1.1× 47 1.4k
Hasan Vardın Türkiye 14 460 0.7× 388 0.8× 256 0.7× 260 1.8× 117 1.0× 26 883
Fei Que China 8 464 0.7× 353 0.7× 293 0.8× 104 0.7× 114 0.9× 8 822
İsmail Tontul Türkiye 20 1.1k 1.7× 354 0.7× 292 0.8× 251 1.7× 119 1.0× 49 1.4k
Vesna Tumbas Šaponjac Serbia 21 928 1.4× 485 1.0× 309 0.8× 318 2.2× 186 1.5× 48 1.5k
Adel Abdelrazek Abdelazim Mohdaly Egypt 15 752 1.2× 482 1.0× 442 1.2× 190 1.3× 120 1.0× 23 1.4k
Thaís Maria Ferreira de Souza Vieira Brazil 19 524 0.8× 444 0.9× 278 0.8× 190 1.3× 180 1.5× 41 1.1k
Mariana‐Atena Poiana Romania 18 474 0.7× 383 0.8× 457 1.2× 163 1.1× 101 0.8× 64 1.1k
Ismael Ivan Rockenbach Brazil 13 535 0.8× 616 1.3× 372 1.0× 114 0.8× 132 1.1× 17 1.0k

Countries citing papers authored by Aline Alberti

Since Specialization
Citations

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

Fields of papers citing papers by Aline Alberti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Aline Alberti

This figure shows the co-authorship network connecting the top 25 collaborators of Aline Alberti. A scholar is included among the top collaborators of Aline Alberti 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 Aline Alberti. Aline Alberti 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.
Alberti, Aline, et al.. (2025). Phenolic compounds and biological potential of Eugenia uniflora L.: A short review. Eclética Química. 50.
2.
Zielinski, Acácio Antônio Ferreira, et al.. (2025). Development of Smoothies Fermented with Kombucha Microorganisms: Sensory Characteristics, Functional Properties, and Microbiological Aspects. Fermentation. 11(11). 637–637. 1 indexed citations
3.
Nogueira, Alessandro, et al.. (2025). Species of the Genus Eugenia: Bioactive Effects and Toxicity. Nutrition Reviews. 83(11). 2159–2174. 1 indexed citations
4.
Wojeicchowski, José Pedro, et al.. (2024). Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders. Fermentation. 10(4). 177–177. 4 indexed citations
5.
Alberti, Aline, et al.. (2023). Application of ultrasound in wood chips on the accelerated aging of apple liqueur. International Journal of Food Science & Technology. 59(1). 95–104. 1 indexed citations
6.
Alberti, Aline, et al.. (2023). Chemical stability of Curcuma longa extract stored in hydrophobic deep eutectic solvent and polymers emulsion. Food Hydrocolloids. 146. 109166–109166. 2 indexed citations
7.
Wojeicchowski, José Pedro, et al.. (2023). Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples. Fermentation. 9(12). 1017–1017. 5 indexed citations
8.
Benvenutti, Laís, Débora Gonçalves Bortolini, Danianni Marinho Zardo, et al.. (2021). Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation. Journal of Food Science and Technology. 59(9). 3349–3358. 11 indexed citations
9.
Bortolini, Débora Gonçalves, Laís Benvenutti, Ivo Mottin Demiate, et al.. (2020). A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds. LWT. 126. 109316–109316. 41 indexed citations
10.
Zielinski, Acácio Antônio Ferreira, Aline Alberti, Evandro Bona, et al.. (2020). A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity. Food Science and Technology. 40(3). 645–652. 14 indexed citations
11.
Alberti, Aline, et al.. (2017). Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. Journal of Food Science and Technology. 54(6). 1511–1518. 46 indexed citations
12.
Alberti, Aline, Daniel Granato, Alessandro Nogueira, et al.. (2016). Modelling the thermal decomposition of 3,4,5-trihydroxybenzoic acid using ordinary least square regression. International Food Research Journal. 23(1). 30–33. 9 indexed citations
13.
Alberti, Aline, et al.. (2016). Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders. Journal of the Institute of Brewing. 122(2). 334–341. 24 indexed citations
14.
Zardo, Danianni Marinho, Acácio Antônio Ferreira Zielinski, Aline Alberti, & Alessandro Nogueira. (2015). Phenolic Compounds and Antioxidant Capacity of Brazilian Apples. Food and Nutrition Sciences. 6(8). 727–735. 23 indexed citations
15.
Zielinski, Acácio Antônio Ferreira, Aline Alberti, Maria Helene Giovanetti Canteri, et al.. (2014). Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics. LWT. 57(1). 223–229. 29 indexed citations
16.
Zielinski, Acácio Antônio Ferreira, Charles Windson Isidoro Haminiuk, Aline Alberti, et al.. (2013). A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Research International. 60. 246–254. 178 indexed citations
17.
Alberti, Aline, Acácio Antônio Ferreira Zielinski, Danianni Marinho Zardo, et al.. (2013). Optimisation of the extraction of phenolic compounds from apples using response surface methodology. Food Chemistry. 149. 151–158. 145 indexed citations
18.
Alberti, Aline, et al.. (2011). Prunums Mume - Fruit characteristics and phenolic content capacity. 21(6). 238–242. 1 indexed citations
19.
Alberti, Aline, et al.. (2011). Apple wine processing with different nitrogen contents. Brazilian Archives of Biology and Technology. 54(3). 551–558. 40 indexed citations
20.
Nogueira, Alessandro, et al.. (2007). INFLUÊNCIA DA CEPA DE Saccharomyces cerevisiae NA CINÉTICA DE FERMENTAÇÃO DO VINHO DE MAÇÃ. Revista Brasileira de Tecnologia Agroindustrial. 1(1). 3 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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