Barbara Bonvini

422 total citations
21 papers, 321 citations indexed

About

Barbara Bonvini is a scholar working on Food Science, Agronomy and Crop Science and Molecular Biology. According to data from OpenAlex, Barbara Bonvini has authored 21 papers receiving a total of 321 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 9 papers in Agronomy and Crop Science and 8 papers in Molecular Biology. Recurrent topics in Barbara Bonvini's work include Probiotics and Fermented Foods (16 papers), Milk Quality and Mastitis in Dairy Cows (9 papers) and Food Safety and Hygiene (4 papers). Barbara Bonvini is often cited by papers focused on Probiotics and Fermented Foods (16 papers), Milk Quality and Mastitis in Dairy Cows (9 papers) and Food Safety and Hygiene (4 papers). Barbara Bonvini collaborates with scholars based in Italy, Georgia and Spain. Barbara Bonvini's co-authors include Domenico Carminati, Giorgio Giraffa, Miriam Zago, Germano Mucchetti, Lia Rossetti, Flavio Tidona, Erasmo Neviani, Monica Gatti, Maria Emanuela Fornasari and Aurora Meucci and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY.

In The Last Decade

Barbara Bonvini

21 papers receiving 315 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Barbara Bonvini Italy 12 253 168 84 56 38 21 321
Taous Saraoui France 8 222 0.9× 191 1.1× 55 0.7× 53 0.9× 27 0.7× 10 327
Isidro Roa Spain 11 244 1.0× 140 0.8× 75 0.9× 97 1.7× 79 2.1× 17 355
Valéria Quintana Cavicchioli Brazil 10 299 1.2× 163 1.0× 120 1.4× 39 0.7× 19 0.5× 20 370
Cécile Callon France 9 327 1.3× 214 1.3× 88 1.0× 57 1.0× 28 0.7× 13 409
Françoise Coucheney France 9 323 1.3× 226 1.3× 68 0.8× 46 0.8× 23 0.6× 20 423
Andressa Fusieger Brazil 9 198 0.8× 127 0.8× 55 0.7× 29 0.5× 24 0.6× 24 279
Isabella Mancuso Italy 11 261 1.0× 151 0.9× 44 0.5× 95 1.7× 18 0.5× 22 318
Charlotte Beltramo France 7 299 1.2× 219 1.3× 95 1.1× 48 0.9× 28 0.7× 8 405
Pascal Quénée France 7 289 1.1× 256 1.5× 40 0.5× 41 0.7× 65 1.7× 11 376
Mariana Pérez-Ibarreche Argentina 8 268 1.1× 229 1.4× 111 1.3× 64 1.1× 22 0.6× 8 376

Countries citing papers authored by Barbara Bonvini

Since Specialization
Citations

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

Fields of papers citing papers by Barbara Bonvini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Barbara Bonvini

This figure shows the co-authorship network connecting the top 25 collaborators of Barbara Bonvini. A scholar is included among the top collaborators of Barbara Bonvini 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 Barbara Bonvini. Barbara Bonvini 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.
Carminati, Domenico, et al.. (2023). Identification and characterization of the microbial agent responsible of an alteration in spoiled, Grana Padano cheese during ripening. Food Control. 155. 110050–110050. 3 indexed citations
2.
Carminati, Domenico, Barbara Bonvini, Francesco Locci, et al.. (2023). Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese. Foods. 12(9). 1880–1880. 10 indexed citations
3.
Zago, Miriam, Barbara Bonvini, Lia Rossetti, et al.. (2022). Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota. SHILAP Revista de lepidopterología. 3(4). 700–709. 2 indexed citations
4.
Zago, Miriam, Lucia Massimiliano, Barbara Bonvini, et al.. (2021). Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses. PLoS ONE. 16(1). e0245903–e0245903. 17 indexed citations
5.
Zago, Miriam, Lia Rossetti, Barbara Bonvini, et al.. (2021). Design of an autochthonous starter culture using strains isolated from traditional Matsoni. FEMS Microbiology Letters. 368(11). 1 indexed citations
6.
Lanza, Barbara, et al.. (2020). Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations. Fermentation. 6(4). 126–126. 15 indexed citations
7.
Carminati, Domenico, Barbara Bonvini, Lia Rossetti, et al.. (2019). Investigation on the presence of blue pigment-producing Pseudomonas strains along a production line of fresh mozzarella cheese. Food Control. 100. 321–328. 30 indexed citations
8.
Zago, Miriam, Lia Rossetti, Barbara Bonvini, et al.. (2019). Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni. International Journal of Dairy Technology. 72(3). 373–380. 9 indexed citations
9.
Zago, Miriam, Luigi Orrù, Lia Rossetti, et al.. (2017). Survey on the phage resistance mechanisms displayed by a dairy Lactobacillus helveticus strain. Food Microbiology. 66. 110–116. 23 indexed citations
10.
Zago, Miriam, Erika Scaltriti, Barbara Bonvini, et al.. (2017). Genomic diversity and immunomodulatory activity of Lactobacillus plantarum isolated from dairy products. Beneficial Microbes. 8(4). 597–604. 9 indexed citations
11.
Zago, Miriam, Barbara Bonvini, Lia Rossetti, et al.. (2015). Biodiversity ofLactobacillus helveticusbacteriophages isolated from cheese whey starters. Journal of Dairy Research. 82(2). 242–247. 7 indexed citations
12.
Meucci, Aurora, Miriam Zago, Lia Rossetti, et al.. (2015). Lactococcus hircilactis sp. nov. and Lactococcus laudensis sp. nov., isolated from milk. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 65(Pt_7). 2091–2096. 22 indexed citations
13.
Zago, Miriam, Barbara Bonvini, Domenico Carminati, & Giorgio Giraffa. (2009). Detection and quantification of Enterococcus gilvus in cheese by real-time PCR. Systematic and Applied Microbiology. 32(7). 514–521. 28 indexed citations
14.
Carminati, Domenico, Barbara Bonvini, Erasmo Neviani, & Germano Mucchetti. (2009). The fate of pathogenic bacteria during the spontaneous creaming process of raw milk : a laboratory-scale study. Milk science international/Milchwissenschaft. 130(17). 48–50. 3 indexed citations
15.
Bonvini, Barbara, et al.. (2007). Incidence of antibiotic resistance and virulence determinants among Enterococcus italicus isolates from dairy products. Systematic and Applied Microbiology. 30(6). 509–517. 21 indexed citations
16.
Zago, Miriam, Barbara Bonvini, Antonio M. Martín‐Platero, et al.. (2007). Characterisation ofEscherichia coli isolated from raw milk cheeses. Annals of Microbiology. 57(1). 49–54. 14 indexed citations
17.
Mucchetti, Germano, et al.. (2007). Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese. Food Control. 19(2). 119–125. 31 indexed citations
18.
Zago, Miriam, Maria Emanuela Fornasari, Lia Rossetti, et al.. (2007). Population dynamics of lactobacilli in Grana cheese. Annals of Microbiology. 57(3). 349–353. 18 indexed citations
19.
Mucchetti, Germano, et al.. (2007). Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind. Food Control. 19(5). 521–525. 19 indexed citations
20.
Carminati, Domenico, Monica Gatti, Barbara Bonvini, Erasmo Neviani, & Germano Mucchetti. (2004). High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics. Journal of Food Protection. 67(8). 1671–1675. 31 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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