Anna Fiore

794 total citations
30 papers, 590 citations indexed

About

Anna Fiore is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Anna Fiore has authored 30 papers receiving a total of 590 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 9 papers in Nutrition and Dietetics and 9 papers in Biochemistry. Recurrent topics in Anna Fiore's work include Fermentation and Sensory Analysis (9 papers), Phytochemicals and Antioxidant Activities (9 papers) and Coffee research and impacts (7 papers). Anna Fiore is often cited by papers focused on Fermentation and Sensory Analysis (9 papers), Phytochemicals and Antioxidant Activities (9 papers) and Coffee research and impacts (7 papers). Anna Fiore collaborates with scholars based in Italy. Anna Fiore's co-authors include Antonio Derossi, C. Severini, Ilde Ricci, Rossella Caporizzi, Teresa De Pilli, Antonietta Baiano, Barbara la Gatta, Francesco Grieco, Roberto Romaniello and Maria Tufariello and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Anna Fiore

28 papers receiving 570 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Anna Fiore Italy 13 217 152 134 127 88 30 590
Ilde Ricci Italy 9 114 0.5× 151 1.0× 123 0.9× 145 1.1× 54 0.6× 19 519
Qiyong Jiang China 13 239 1.1× 52 0.3× 57 0.4× 107 0.8× 47 0.5× 27 656
Jingna Liu China 12 138 0.6× 96 0.6× 32 0.2× 49 0.4× 65 0.7× 31 751
Jiangtao Yu China 14 256 1.2× 38 0.3× 42 0.3× 39 0.3× 150 1.7× 54 617
Weiqiao Lv China 16 434 2.0× 85 0.6× 23 0.2× 59 0.5× 131 1.5× 43 656
Chigozie E. Ofoedu Nigeria 14 247 1.1× 35 0.2× 22 0.2× 40 0.3× 140 1.6× 40 587
Yayuan Xu China 15 477 2.2× 41 0.3× 25 0.2× 58 0.5× 107 1.2× 35 739
Dongxing Yu China 18 488 2.2× 62 0.4× 15 0.1× 116 0.9× 86 1.0× 62 873
Anayansi Escalante‐Aburto Mexico 11 340 1.6× 43 0.3× 16 0.1× 58 0.5× 201 2.3× 37 736
Alba Tamargo Spain 15 301 1.4× 11 0.1× 111 0.8× 52 0.4× 215 2.4× 21 696

Countries citing papers authored by Anna Fiore

Since Specialization
Citations

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

Fields of papers citing papers by Anna Fiore

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Anna Fiore

This figure shows the co-authorship network connecting the top 25 collaborators of Anna Fiore. A scholar is included among the top collaborators of Anna Fiore 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 Anna Fiore. Anna Fiore 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.
Baiano, Antonietta & Anna Fiore. (2025). Development and characterization of brewers’ spent grain-based materials. SHILAP Revista de lepidopterología. 4(3). 100158–100158.
2.
Baiano, Antonietta, Anna Fiore, Barbara la Gatta, et al.. (2024). Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers. Beverages. 10(1). 8–8. 5 indexed citations
3.
Baiano, Antonietta & Anna Fiore. (2024). Enzymatic-Assisted Recovery of Antioxidants from Chicory and Fennel by-Products. Waste and Biomass Valorization. 16(2). 957–969. 5 indexed citations
4.
Baiano, Antonietta, Teresa De Pilli, & Anna Fiore. (2024). Green and sustainable techniques to increase the extraction of phenolic compounds from turnip greens by‐products. Journal of Food Process Engineering. 47(5). 2 indexed citations
5.
Baiano, Antonietta, et al.. (2024). Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain. Journal of Food Science and Technology. 62(4). 738–750. 1 indexed citations
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8.
Palombi, Lorenzo, Maria Tufariello, Miriana Durante, et al.. (2023). Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach. Food Chemistry. 416. 135783–135783. 11 indexed citations
9.
Baiano, Antonietta, Anna Fiore, Barbara la Gatta, et al.. (2023). Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers. Beverages. 9(1). 9–9. 14 indexed citations
10.
Baiano, Antonietta, Roberto Romaniello, Ferruccio Giametta, & Anna Fiore. (2023). Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products. Applied Sciences. 13(7). 4191–4191. 14 indexed citations
11.
Baiano, Antonietta, Anna Fiore, Barbara la Gatta, et al.. (2023). A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods. Food Bioscience. 55. 102917–102917. 6 indexed citations
12.
Baiano, Antonietta, et al.. (2023). Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain. Foods. 12(4). 834–834. 18 indexed citations
13.
Baiano, Antonietta & Anna Fiore. (2023). Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits. International Journal of Food Science & Technology. 58(11). 5757–5772. 5 indexed citations
14.
15.
Derossi, Antonio, Ilde Ricci, Anna Fiore, & C. Severini. (2017). APPLE SCLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION. Italian Journal of Food Science. 30(2). 5 indexed citations
16.
Severini, C., et al.. (2016). The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders. European Food Research and Technology. 242(12). 2083–2091. 9 indexed citations
17.
Derossi, Antonio, Anna Fiore, Teresa De Pilli, & C. Severini. (2011). A Review on Acidifying Treatments for Vegetable Canned Food. Critical Reviews in Food Science and Nutrition. 51(10). 955–964. 23 indexed citations
18.
Fiore, Anna, et al.. (2009). Quality assessment of roasted coffee blends by hyperspectral image analysis.. 652–659. 6 indexed citations
19.
Derossi, Antonio, Teresa De Pilli, & Anna Fiore. (2009). Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions. LWT. 43(4). 590–595. 48 indexed citations
20.
Romani, Santina, et al.. (2004). Quality of "espresso" coffee: a study performed through Italian coffee shops.. Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna). 2004. 521–525. 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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