Barbara Rega

1.3k total citations
35 papers, 1.1k citations indexed

About

Barbara Rega is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Barbara Rega has authored 35 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 11 papers in Plant Science and 9 papers in Nutrition and Dietetics. Recurrent topics in Barbara Rega's work include Fermentation and Sensory Analysis (9 papers), Food composition and properties (6 papers) and Advanced Chemical Sensor Technologies (6 papers). Barbara Rega is often cited by papers focused on Fermentation and Sensory Analysis (9 papers), Food composition and properties (6 papers) and Advanced Chemical Sensor Technologies (6 papers). Barbara Rega collaborates with scholars based in France, Italy and Tunisia. Barbara Rega's co-authors include Pierre Giampaoli, Rosa Anna Siciliano, Nicole Fournier, E. Guichard, Valérie Camel, Catherine Bonazzi, Piera Valenti, Giovanni Antonini, Murielle Maire and Stéphanie Roux and has published in prestigious journals such as Analytical Chemistry, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Barbara Rega

34 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
Barbara Rega France 19 579 358 212 201 164 35 1.1k
Juliana Maria Leite Nóbrega de Moura Bell United States 22 568 1.0× 490 1.4× 512 2.4× 138 0.7× 99 0.6× 62 1.2k
Thien Trung Le Belgium 16 604 1.0× 453 1.3× 272 1.3× 103 0.5× 80 0.5× 27 1.0k
Zhaojun Zheng China 24 585 1.0× 212 0.6× 542 2.6× 127 0.6× 204 1.2× 52 1.2k
Khaled Sebei Tunisia 19 604 1.0× 199 0.6× 513 2.4× 310 1.5× 79 0.5× 27 1.2k
R. K. Malik India 24 830 1.4× 311 0.9× 756 3.6× 97 0.5× 98 0.6× 67 1.4k
Paola Carnevali Italy 18 670 1.2× 399 1.1× 863 4.1× 141 0.7× 53 0.3× 29 1.5k
P. Resmini Italy 19 576 1.0× 304 0.8× 386 1.8× 80 0.4× 195 1.2× 44 1.0k
Milena Povolo Italy 17 502 0.9× 394 1.1× 335 1.6× 50 0.2× 359 2.2× 40 1.1k
Mahmoud Sheikh‐Zeinoddin Iran 19 475 0.8× 249 0.7× 421 2.0× 362 1.8× 61 0.4× 36 1.1k

Countries citing papers authored by Barbara Rega

Since Specialization
Citations

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

Fields of papers citing papers by Barbara Rega

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Barbara Rega

This figure shows the co-authorship network connecting the top 25 collaborators of Barbara Rega. A scholar is included among the top collaborators of Barbara Rega 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 Rega. Barbara Rega 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.
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Saint‐Eve, Anne, et al.. (2022). Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods. 11(18). 2919–2919. 8 indexed citations
3.
Debon, Stéphane, et al.. (2022). In vitrodigestion of protein and starch in sponge cakes formulated with pea (Pisum sativumL.) ingredients. Food & Function. 13(6). 3206–3219. 14 indexed citations
4.
Huc-Mathis, Delphine, et al.. (2022). Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties. Food Chemistry. 386. 132653–132653. 9 indexed citations
5.
Moulin, Gabrielle, et al.. (2021). Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour. LWT. 154. 112770–112770. 7 indexed citations
6.
Bonazzi, Catherine, et al.. (2021). From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods. Food Chemistry. 371. 131379–131379. 25 indexed citations
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Roux, Stéphanie, et al.. (2020). Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis. Food Research International. 132. 109087–109087. 10 indexed citations
9.
Camel, Valérie, et al.. (2019). Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking. Food Chemistry. 285. 94–103. 5 indexed citations
10.
Rega, Barbara, et al.. (2017). How ingredients influence furan and aroma generation in sponge cake. Food Chemistry. 245. 1025–1033. 23 indexed citations
11.
Srivastava, Rohit, et al.. (2017). Kinetic study of furan and furfural generation during baking of cake models. Food Chemistry. 267. 329–336. 50 indexed citations
12.
Blumenthal, David, et al.. (2016). Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake. Talanta. 164. 708–715. 19 indexed citations
13.
Rega, Barbara, et al.. (2015). Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS. Food Additives & Contaminants Part A. 33(2). 1–8. 9 indexed citations
14.
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Maire, Murielle, et al.. (2013). Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds. Food Chemistry. 141(4). 3510–3518. 74 indexed citations
16.
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Rega, Barbara, et al.. (2008). The fate of furfurals and other volatile markers during the baking process of a model cookie. Food Chemistry. 111(3). 758–763. 57 indexed citations
18.
Guichard, E., Anne Tromelin, Barbara Rega, et al.. (2003). Physical and chemical interactions involved in several flavour compounds/food matrix systems.. HAL (Le Centre pour la Communication Scientifique Directe). 15–20. 1 indexed citations
19.
Superti, Fabiana, Rosa Anna Siciliano, Barbara Rega, et al.. (2001). Involvement of bovine lactoferrin metal saturation, sialic acid and protein fragments in the inhibition of rotavirus infection. Biochimica et Biophysica Acta (BBA) - General Subjects. 1528(2-3). 107–115. 95 indexed citations
20.
Siciliano, Rosa Anna, Barbara Rega, М. Marchetti, et al.. (1999). Bovine Lactoferrin Peptidic Fragments Involved in Inhibition of Herpes Simplex Virus Type 1 Infection. Biochemical and Biophysical Research Communications. 264(1). 19–23. 67 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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