Franco Pedreschi

6.8k total citations · 1 hit paper
97 papers, 5.2k citations indexed

About

Franco Pedreschi is a scholar working on Food Science, Plant Science and Organic Chemistry. According to data from OpenAlex, Franco Pedreschi has authored 97 papers receiving a total of 5.2k indexed citations (citations by other indexed papers that have themselves been cited), including 67 papers in Food Science, 37 papers in Plant Science and 26 papers in Organic Chemistry. Recurrent topics in Franco Pedreschi's work include Potato Plant Research (53 papers), Edible Oils Quality and Analysis (23 papers) and Plant Pathogens and Resistance (18 papers). Franco Pedreschi is often cited by papers focused on Potato Plant Research (53 papers), Edible Oils Quality and Analysis (23 papers) and Plant Pathogens and Resistance (18 papers). Franco Pedreschi collaborates with scholars based in Chile, Denmark and Peru. Franco Pedreschi's co-authors include Pedro Moyano, Kit Granby, Domingo Mery, K. Kaack, Jorge León, José Miguel Aguilera, Elizabeth Troncoso, María Salomé Mariotti‐Celis, Roberto Quevedo and Rommy N. Zúñiga and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Franco Pedreschi

96 papers receiving 4.9k citations

Hit Papers

Color measurement in L∗a∗b∗ units from RGB digital images 2006 2026 2012 2019 2006 200 400 600
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Color measurement in L∗a∗b∗ units from RGB digital images
    2006 640 citations Franco Pedreschi et al. Food Research International profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Franco Pedreschi Chile 40 3.2k 1.8k 1.1k 881 647 97 5.2k
A. Mulet Spain 47 4.6k 1.4× 1.3k 0.7× 396 0.4× 608 0.7× 434 0.7× 169 6.6k
Antonietta Baiano Italy 34 2.0k 0.6× 1.4k 0.8× 429 0.4× 361 0.4× 916 1.4× 130 3.9k
Mohebbat Mohebbi Iran 40 3.1k 1.0× 1.1k 0.6× 349 0.3× 294 0.3× 750 1.2× 182 4.8k
Hari Niwas Mishra India 37 2.2k 0.7× 1.1k 0.6× 311 0.3× 347 0.4× 1.2k 1.9× 151 4.2k
Francesco Caponio Italy 42 3.0k 0.9× 1.5k 0.8× 2.1k 1.9× 915 1.0× 1.6k 2.5× 244 6.3k
R. Pandiselvam India 46 3.1k 1.0× 2.1k 1.1× 225 0.2× 724 0.8× 981 1.5× 312 7.1k
Michael Ngadi Canada 48 3.6k 1.1× 1.5k 0.8× 1.0k 0.9× 1.9k 2.2× 1.0k 1.6× 275 8.4k
Ian D. Fisk United Kingdom 40 2.7k 0.8× 859 0.5× 212 0.2× 612 0.7× 1.2k 1.9× 139 5.1k
Juan A. Cárcel Spain 44 3.9k 1.2× 769 0.4× 330 0.3× 429 0.5× 343 0.5× 125 5.4k
Susana Simal Spain 42 4.1k 1.3× 1.9k 1.0× 191 0.2× 365 0.4× 700 1.1× 125 5.8k

Countries citing papers authored by Franco Pedreschi

Since Specialization
Citations

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

Fields of papers citing papers by Franco Pedreschi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Franco Pedreschi

This figure shows the co-authorship network connecting the top 25 collaborators of Franco Pedreschi. A scholar is included among the top collaborators of Franco Pedreschi 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 Franco Pedreschi. Franco Pedreschi 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
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Álvaro, Juan E., et al.. (2024). Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying. Food Chemistry. 460(Pt 1). 140478–140478. 6 indexed citations
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Gutiérrez-Guzmán, Nelson, et al.. (2022). Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica). Food Research International. 164. 112380–112380. 4 indexed citations
6.
Pedreschi, Franco, et al.. (2021). Is the dietary acrylamide exposure in Chile a public health problem?. Food Additives & Contaminants Part A. 38(7). 1126–1135. 14 indexed citations
7.
Leiva-Valenzuela, Gabriel A., et al.. (2019). Predicting furan content in a fried dough system using image analysis. Food Chemistry. 298. 125096–125096. 6 indexed citations
8.
Quevedo, Roberto, Franco Pedreschi, Emir Valencia, et al.. (2018). Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color. Journal of Food Processing and Preservation. 42(7). e13655–e13655. 13 indexed citations
9.
Leiva-Valenzuela, Gabriel A., et al.. (2018). Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images. Journal of Food Science and Technology. 55(4). 1234–1243. 23 indexed citations
10.
Quevedo, Roberto, Franco Pedreschi, José Miguel Bastías‐Montes, et al.. (2017). Quantification of the Browning Kinetic on Pita Bread Using Fractal Method. Food and Bioprocess Technology. 11(1). 201–208. 5 indexed citations
11.
Leiva-Valenzuela, Gabriel A., et al.. (2017). Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces. Food Chemistry. 239. 718–725. 9 indexed citations
12.
Ferreira, Fernando, et al.. (2015). MALDI-TOF mass spectrometry and reversed-phase HPLC-ELSD chromatography for structural and quantitative studies of major steroid saponins in commercial extracts of Yucca schidigera Roezl.. Journal of Pharmaceutical and Biomedical Analysis. 120. 270–282. 11 indexed citations
13.
Mariotti‐Celis, María Salomé, Kit Granby, Jaime Rozowski, & Franco Pedreschi. (2013). Furan: a critical heat induced dietary contaminant. Food & Function. 4(7). 1001–1001. 41 indexed citations
14.
Mariotti‐Celis, María Salomé, Juan Pablo Gómez, Arvid Fromberg, et al.. (2013). Are Chileans exposed to dietary furan?. Food Additives & Contaminants Part A. 30(10). 1715–1721. 17 indexed citations
15.
Zúñiga, Rommy N., O. Skurtys, Fernando Osorio, José Miguel Aguilera, & Franco Pedreschi. (2012). Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. Carbohydrate Polymers. 90(2). 1147–1158. 61 indexed citations
16.
Pedreschi, Franco. (2011). ACRYLAMIDE: A CHEMICAL TOXIC GENERATED DURING HEAT PROCESSING OF STARCHY FOODS. 20(24). 3–7. 1 indexed citations
17.
Pedreschi, Franco, et al.. (2011). Patented Techniques for Acrylamide Mitigation in High-Temperature Processed Foods. Recent Patents on Food Nutrition & Agriculture. 3(3). 158–171. 8 indexed citations
18.
Pedreschi, Franco, K. Kaack, & Kit Granby. (2008). The effect of asparaginase on acrylamide formation in French fries. Food Chemistry. 109(2). 386–392. 184 indexed citations
19.
Moyano, Pedro, Elizabeth Troncoso, & Franco Pedreschi. (2007). Modeling Texture Kinetics during Thermal Processing of Potato Products. Journal of Food Science. 72(2). E102–7. 48 indexed citations
20.
Pedreschi, Franco, et al.. (2004). Volume Measurement Method of Potato Chips. International Journal of Food Properties. 7(1). 37–44. 37 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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