Carmine Summo

735 total citations
15 papers, 569 citations indexed

About

Carmine Summo is a scholar working on Organic Chemistry, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Carmine Summo has authored 15 papers receiving a total of 569 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Organic Chemistry, 6 papers in Nutrition and Dietetics and 5 papers in Biochemistry. Recurrent topics in Carmine Summo's work include Edible Oils Quality and Analysis (6 papers), Food composition and properties (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Carmine Summo is often cited by papers focused on Edible Oils Quality and Analysis (6 papers), Food composition and properties (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Carmine Summo collaborates with scholars based in Italy, Algeria and Netherlands. Carmine Summo's co-authors include Antonella Pasqualone, Francesco Caponio, Vito Michele Paradiso, Graziana Difonzo, Giacomo Squeo, Davide De Angelis, Barbara Laddomada, Malika Barkat, Maria Ambrogina Pagani and Cinzia Montemurro and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of the Science of Food and Agriculture.

In The Last Decade

Carmine Summo

15 papers receiving 555 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Carmine Summo Italy 13 281 271 128 112 104 15 569
Caroline Sefrin Speroni Brazil 14 288 1.0× 165 0.6× 133 1.0× 195 1.7× 57 0.5× 29 604
Nadia Manzo Italy 14 195 0.7× 88 0.3× 104 0.8× 74 0.7× 44 0.4× 22 435
Jarosław Wyrwisz Poland 21 513 1.8× 454 1.7× 138 1.1× 116 1.0× 31 0.3× 53 928
Ajibola Bamikole Oyedeji South Africa 16 427 1.5× 344 1.3× 263 2.1× 47 0.4× 29 0.3× 30 712
Daniso Beswa South Africa 12 291 1.0× 328 1.2× 229 1.8× 80 0.7× 16 0.2× 21 686
Manouchehr Hamedi Iran 14 375 1.3× 202 0.7× 153 1.2× 54 0.5× 52 0.5× 16 607
Ana Betine Beutinger Bender Brazil 9 282 1.0× 158 0.6× 107 0.8× 192 1.7× 33 0.3× 28 508
Andrea Bunger Chile 13 338 1.2× 101 0.4× 234 1.8× 45 0.4× 83 0.8× 31 646
Nikolina Čukelj Croatia 17 340 1.2× 416 1.5× 132 1.0× 77 0.7× 12 0.1× 45 653
Dorota Gumul Poland 18 513 1.8× 512 1.9× 215 1.7× 228 2.0× 15 0.1× 66 958

Countries citing papers authored by Carmine Summo

Since Specialization
Citations

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

Fields of papers citing papers by Carmine Summo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Carmine Summo

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

All Works

15 of 15 papers shown
1.
Renna, Massimiliano, Davide De Angelis, Angelo Signore, et al.. (2024). Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency. Scientia Horticulturae. 337. 113599–113599. 4 indexed citations
2.
Angelis, Davide De, Atze Jan van der Goot, Antonella Pasqualone, & Carmine Summo. (2024). Advancements in texturization processes for the development of plant-based meat analogs: a review. Current Opinion in Food Science. 58. 101192–101192. 32 indexed citations
3.
4.
Squeo, Giacomo, Graziana Difonzo, Michele Faccia, et al.. (2020). Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. Journal of the Science of Food and Agriculture. 101(1). 131–138. 15 indexed citations
5.
Pasqualone, Antonella, Francesco Caponio, Maria Ambrogina Pagani, Carmine Summo, & Vito Michele Paradiso. (2019). Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chemistry. 289. 575–581. 50 indexed citations
6.
Pasqualone, Antonella, Malika Barkat, Graziana Difonzo, et al.. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon. 5(8). e02242–e02242. 70 indexed citations
7.
Pasqualone, Antonella, Davide De Angelis, Giacomo Squeo, et al.. (2019). The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods. 8(10). 504–504. 50 indexed citations
8.
Caponio, Francesco, Giacomo Squeo, Antonella Pasqualone, et al.. (2018). Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil. Journal of the Science of Food and Agriculture. 98(11). 4279–4286. 17 indexed citations
9.
Difonzo, Graziana, et al.. (2018). Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Research International. 108. 48–56. 71 indexed citations
10.
Pasqualone, Antonella, Carmine Summo, Barbara Laddomada, Elena Mudura, & Teodora Emilia Coldea. (2018). Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran. Food Chemistry. 265. 242–252. 23 indexed citations
11.
Pasqualone, Antonella, Valentina di Rienzo, Wilma Sabetta, et al.. (2016). Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation. Journal of Chemistry. 2016. 1–7. 10 indexed citations
12.
Pasqualone, Antonella, Giuseppe Gambacorta, Carmine Summo, et al.. (2016). Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chemistry. 213. 545–553. 68 indexed citations
13.
Pasqualone, Antonella, et al.. (2016). Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. LWT. 78. 151–159. 59 indexed citations
14.
Pasqualone, Antonella, Cinzia Montemurro, Valentina di Rienzo, et al.. (2016). Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers. Journal of the Science of Food and Agriculture. 96(11). 3642–3657. 44 indexed citations
15.
Squeo, Giacomo, Antonia Tamborrino, Antonella Pasqualone, et al.. (2016). Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index. Food and Bioprocess Technology. 10(3). 592–602. 24 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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2026