Antonio Piga

3.9k total citations
92 papers, 3.1k citations indexed

About

Antonio Piga is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Antonio Piga has authored 92 papers receiving a total of 3.1k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Food Science, 36 papers in Plant Science and 25 papers in Biochemistry. Recurrent topics in Antonio Piga's work include Phytochemicals and Antioxidant Activities (21 papers), Postharvest Quality and Shelf Life Management (17 papers) and Food composition and properties (16 papers). Antonio Piga is often cited by papers focused on Phytochemicals and Antioxidant Activities (21 papers), Postharvest Quality and Shelf Life Management (17 papers) and Food composition and properties (16 papers). Antonio Piga collaborates with scholars based in Italy, Spain and Lebanon. Antonio Piga's co-authors include Alessandra Del, M. Agabbio, Costantino Fadda, V. Vacca, Paola Conte, Ivo Pinna, Concha Collar, Marco Poiana, Anna Maria Sanguinetti and Amalia Piscopo 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

Antonio Piga

89 papers receiving 2.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Antonio Piga Italy 30 1.6k 1.3k 951 760 405 92 3.1k
Vera Lavelli Italy 38 1.6k 1.0× 1.1k 0.9× 1.6k 1.7× 577 0.8× 386 1.0× 93 3.5k
Nelson R. Grosso Argentina 30 1.3k 0.8× 1.1k 0.9× 631 0.7× 628 0.8× 388 1.0× 116 2.6k
Marco Poiana Italy 29 1.1k 0.7× 711 0.6× 822 0.9× 388 0.5× 736 1.8× 114 2.3k
Giuseppe Gambacorta Italy 31 1.5k 1.0× 1.0k 0.8× 873 0.9× 698 0.9× 336 0.8× 109 2.7k
Balwinder Singh India 30 1.7k 1.0× 1.7k 1.4× 1.1k 1.2× 1.3k 1.7× 352 0.9× 87 4.4k
Dino Mastrocola Italy 31 1.6k 1.0× 732 0.6× 850 0.9× 469 0.6× 283 0.7× 83 3.2k
Mohamed Ali Ayadi Tunisia 34 2.1k 1.3× 848 0.7× 719 0.8× 634 0.8× 692 1.7× 113 3.6k
Sirithon Siriamornpun Thailand 32 1.4k 0.9× 1.1k 0.9× 1.2k 1.3× 627 0.8× 166 0.4× 69 3.5k
Gordana Ćetković Serbia 35 2.0k 1.2× 1.0k 0.8× 1.7k 1.8× 546 0.7× 237 0.6× 109 3.6k
Rui Carlos Zambiazi Brazil 31 1.4k 0.9× 785 0.6× 929 1.0× 397 0.5× 349 0.9× 126 3.1k

Countries citing papers authored by Antonio Piga

Since Specialization
Citations

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

Fields of papers citing papers by Antonio Piga

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Antonio Piga

This figure shows the co-authorship network connecting the top 25 collaborators of Antonio Piga. A scholar is included among the top collaborators of Antonio Piga 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 Antonio Piga. Antonio Piga 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.
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.
Fadda, Costantino, et al.. (2024). Honey as a Sugar Substitute in Gluten-Free Bread Production. Foods. 13(18). 2973–2973. 4 indexed citations
4.
Conte, Paola, et al.. (2024). Artichoke by-products: Promising ingredients for breadstick fortification. LWT. 202. 116307–116307. 9 indexed citations
5.
6.
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
7.
Sabetta, Wilma, Giacomo Squeo, Federica Flamminii, et al.. (2021). Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods. 10(6). 1371–1371. 9 indexed citations
8.
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
9.
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
10.
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
11.
Summo, Carmine, Francesco Caponio, Antonio Piga, et al.. (2013). Evolution of the oxidation compounds in extra virgin olive oil during frying: influence of the cultivar and of the oil extraction process. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 1 indexed citations
12.
Cozzolino, Carlo A., Fritjof Nilsson, Marco Iotti, et al.. (2013). Exploiting the nano-sized features of microfibrillated cellulose (MFC) for the development of controlled-release packaging. Colloids and Surfaces B Biointerfaces. 110. 208–216. 44 indexed citations
13.
14.
Piga, Antonio & M. Agabbio. (2003). Quality improvement of naturally green table olives by controlling some processing parameters. Italian Journal of Food Science. 15(2). 259–268. 7 indexed citations
15.
Piga, Antonio, Filippo Gambella, V. Vacca, & M. Agabbio. (2001). Response of three Sardinian olive cultivars to Greek-style processing. Italian Journal of Food Science. 13(1). 29–40. 17 indexed citations
16.
D’Aquino, S., Maria Giovanna Molinu, Antonio Piga, & M. Agabbio. (2001). Influence of film wrapping on quality maintenance of "Salustiana" oranges under shelf-life conditions.. Italian Journal of Food Science. 13(1). 87–100. 4 indexed citations
17.
Piga, Antonio, S. D’Aquino, & M. Agabbio. (2000). Influence of cold storage and shelf-life on quality of `Salustiana' orange fruits. Fruits. 55(1). 37–44. 2 indexed citations
18.
Piga, Antonio, S. D’Aquino, M. Agabbio, & Luciano Piergiovanni. (1997). Polyethylene film packaging affects quality of "Lisbon" lemons during long-term storage.. Italian Journal of Food Science. 9(1). 25–35. 3 indexed citations
19.
Piga, Antonio, S. D’Aquino, M. Agabbio, & M. Schirra. (1996). Storage life and quality attributes of cactus pears cultivar "Gialla" as affected by packaging. UnissResearch (Università degli Studi di Sassari). 2 indexed citations
20.
Piga, Antonio, et al.. (1995). Influenza del confezionamento con film plastici sulla conservazione del fico. UnissResearch (Università degli Studi di Sassari). 4 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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