Antonio Raffo

1.8k total citations
47 papers, 1.4k citations indexed

About

Antonio Raffo is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Antonio Raffo has authored 47 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 23 papers in Plant Science and 13 papers in Biochemistry. Recurrent topics in Antonio Raffo's work include Postharvest Quality and Shelf Life Management (12 papers), Phytochemicals and Antioxidant Activities (11 papers) and Essential Oils and Antimicrobial Activity (8 papers). Antonio Raffo is often cited by papers focused on Postharvest Quality and Shelf Life Management (12 papers), Phytochemicals and Antioxidant Activities (11 papers) and Essential Oils and Antimicrobial Activity (8 papers). Antonio Raffo collaborates with scholars based in Italy, France and Netherlands. Antonio Raffo's co-authors include Flavio Paoletti, Giovanni Quaglia, Vincenzo Fogliano, Stefano Nicoli, N. Nardo, Giuseppe La Malfa, Giuseppe Maiani, Elisabetta Moneta, Monica Salucci and Laura Gennaro and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Antonio Raffo

45 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Antonio Raffo Italy	20	718	485	429	211	174	47	1.4k
Mohammad Alothman Malaysia	10	579 0.8×	569 1.2×	594 1.4×	227 1.1×	167 1.0×	12	1.4k
Tõnu Püssa Estonia	25	533 0.7×	562 1.2×	522 1.2×	371 1.8×	179 1.0×	60	1.5k
Christof B. Steingass Germany	23	514 0.7×	483 1.0×	599 1.4×	464 2.2×	190 1.1×	57	1.5k
Enrique Sauri‐Duch Mexico	17	428 0.6×	598 1.2×	423 1.0×	185 0.9×	180 1.0×	55	1.4k
M. Luisa Escudero-Gilete Spain	24	581 0.8×	758 1.6×	779 1.8×	213 1.0×	132 0.8×	50	1.5k
Irene Gouvinhas Portugal	18	352 0.5×	517 1.1×	502 1.2×	184 0.9×	154 0.9×	54	1.2k
Vincenzo Brandolini Italy	22	451 0.6×	514 1.1×	250 0.6×	237 1.1×	80 0.5×	52	1.1k
Fabian Weber Germany	21	429 0.6×	669 1.4×	560 1.3×	216 1.0×	185 1.1×	52	1.2k
Iwona Ścibisz Poland	19	291 0.4×	674 1.4×	415 1.0×	326 1.5×	255 1.5×	53	1.3k
Maria Małecka Poland	15	286 0.4×	419 0.9×	490 1.1×	162 0.8×	229 1.3×	32	1.1k

Countries citing papers authored by Antonio Raffo

Since Specialization

Citations

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

Fields of papers citing papers by Antonio Raffo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Antonio Raffo

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

All Works

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20 of 20 papers shown

Raffo, Antonio, Lucia Aquilanti, Simona Casavecchia, et al.. (2025). An insight into the sea fennel (Crithmum maritimum L.) volatile fraction: Diversity in wild populations of different geographical origin and identification of key odorants. Food Bioscience. 65. 106137–106137. 1 indexed citations

Marconi, Emanuele, N. Nardo, Valentina Narducci, et al.. (2025). Effect of Asparaginase Treatment on Biscuit Volatile Compounds. Applied Sciences. 15(7). 3779–3779. 2 indexed citations

Oliva, Alessandra, Antonio Raffo, Claudio Maria Mastroianni, et al.. (2025). Essential Oils as Antimicrobials against Acinetobacter baumannii: Experimental and Literature Data to Definite Predictive Quantitative Composition–Activity Relationship Models Using Machine Learning Algorithms. Journal of Chemical Information and Modeling. 65(3). 1378–1391. 2 indexed citations

Melini, Valentina, et al.. (2024). Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction. Applied Sciences. 14(6). 2647–2647. 5 indexed citations

Devirgiliis, Chiara, et al.. (2024). Effect of Fruit and Vegetable Consumption on Human Health: An Update of the Literature. Foods. 13(19). 3149–3149. 19 indexed citations

Raffo, Antonio, Gina Rosalinda De Nicola, Valentina Melini, et al.. (2024). Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe. Foods. 13(11). 1699–1699. 4 indexed citations

Raffo, Antonio, Caterina Fraschetti, Mijat Božović, et al.. (2023). Effect of Different Soil Treatments on Production and Chemical Composition of Essential Oils Extracted from Foeniculum vulgare Mill., Origanum vulgare L. and Thymus vulgaris L.. Plants. 12(15). 2835–2835. 2 indexed citations

Guantario, Barbara, Giulia Ranaldi, Alberto Finamore, et al.. (2023). Chemical Composition and Biological Activities of Essential Oils from Origanum vulgare Genotypes Belonging to the Carvacrol and Thymol Chemotypes. Plants. 12(6). 1344–1344. 31 indexed citations

Raffo, Antonio, Laura Benedetti, Elisabetta Lupotto, et al.. (2022). Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.). Food Chemistry. 404(Pt A). 134532–134532. 12 indexed citations

10.

Raffo, Antonio, et al.. (2020). Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves. International Journal of Food Science & Technology. 56(5). 2345–2356. 10 indexed citations

11.

Raffo, Antonio, Maurizio Masci, Elisabetta Moneta, et al.. (2017). Characterization of volatiles and identification of odor-active compounds of rocket leaves. Food Chemistry. 240. 1161–1170. 45 indexed citations

12.

Raffo, Antonio, Marina Carcea, Elisabetta Moneta, et al.. (2017). Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread. Journal of Cereal Science. 79. 518–526. 23 indexed citations

13.

Raffo, Antonio, et al.. (2015). Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach. Food Chemistry. 182. 257–267. 19 indexed citations

14.

Raffo, Antonio, et al.. (2015). Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds. Journal of Chromatography A. 1406. 266–278. 32 indexed citations

15.

Paoletti, Flavio, Antonio Raffo, Hanne Lakkenborg Kristensen, et al.. (2012). Multi‐method comparison of carrot quality from a conventional and three organic cropping systems with increasing levels of nutrient recycling. Journal of the Science of Food and Agriculture. 92(14). 2855–2869. 14 indexed citations

16.

Crispim, Sandra Patrícia, Anouk Geelen, Cinzia Le Donne, et al.. (2010). Dietary exposure to flavouring substances: from screening methods to detailed assessments using food consumption data collected with EPIC-Soft software. Food Additives & Contaminants Part A. 27(4). 433–446. 10 indexed citations

17.

Raffo, Antonio, Stefano Nicoli, & Catherine Leclercq. (2010). Quantification of estragole in fennel herbal teas: Implications on the assessment of dietary exposure to estragole. Food and Chemical Toxicology. 49(2). 370–375. 49 indexed citations

18.

Raffo, Antonio. (2004). Ripening of banana fruit monitored by water relaxation and diffusion 1H-NMR measurements. Food Chemistry. 89(1). 149–158. 75 indexed citations

19.

Raffo, Antonio, Monica Salucci, Elena Azzini, et al.. (2003). NUTRITIONAL CHARACTERISTICS OF GREENHOUSE CHERRY TOMATOES. Acta Horticulturae. 681–686. 5 indexed citations

20.

Raffo, Antonio, Antonella Pasqualone, Fiorella Sinesio, et al.. (2003). Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread. European Food Research and Technology. 218(1). 49–55. 45 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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