Iole Pitino

978 total citations
16 papers, 763 citations indexed

About

Iole Pitino is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Iole Pitino has authored 16 papers receiving a total of 763 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 9 papers in Molecular Biology and 5 papers in Nutrition and Dietetics. Recurrent topics in Iole Pitino's work include Probiotics and Fermented Foods (10 papers), Gut microbiota and health (6 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Iole Pitino is often cited by papers focused on Probiotics and Fermented Foods (10 papers), Gut microbiota and health (6 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Iole Pitino collaborates with scholars based in Italy, United Kingdom and Belgium. Iole Pitino's co-authors include Cinzia Lucia Randazzo, Cinzia Caggia, Alessandra Pino, Martin S. J. Wickham, Giuseppina Mandalari, Angela Ribbera, Alberto Lo Curto, Richard M. Faulks, Maria De Angelis and Aldo Todaro and has published in prestigious journals such as Food Research International, International Journal of Food Microbiology and Food Control.

In The Last Decade

Iole Pitino

16 papers receiving 735 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Iole Pitino Italy 14 672 343 247 104 91 16 763
Stella Lisa Lonigro Italy 17 637 0.9× 303 0.9× 347 1.4× 89 0.9× 89 1.0× 33 901
C.M. Peres Portugal 10 490 0.7× 341 1.0× 207 0.8× 70 0.7× 56 0.6× 10 624
Ilenys M. Pérez‐Díaz United States 18 635 0.9× 338 1.0× 297 1.2× 113 1.1× 41 0.5× 53 900
Ömer Şimşek Türkiye 20 651 1.0× 381 1.1× 413 1.7× 128 1.2× 29 0.3× 55 909
Milada Plocková Czechia 16 523 0.8× 322 0.9× 221 0.9× 93 0.9× 19 0.2× 40 758
Voula Alexandraki Greece 12 479 0.7× 403 1.2× 157 0.6× 75 0.7× 41 0.5× 20 636
Daniela Campanella Italy 8 351 0.5× 159 0.5× 201 0.8× 31 0.3× 73 0.8× 8 477
Gabriel Favalli Branco Brazil 7 791 1.2× 337 1.0× 467 1.9× 97 0.9× 28 0.3× 7 1.0k
Carmela Lamacchia Italy 20 449 0.7× 199 0.6× 449 1.8× 73 0.7× 139 1.5× 44 1.0k
Katleen Coudijzer Belgium 14 350 0.5× 258 0.8× 96 0.4× 104 1.0× 25 0.3× 20 602

Countries citing papers authored by Iole Pitino

Since Specialization
Citations

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

Fields of papers citing papers by Iole Pitino

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Iole Pitino

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

All Works

16 of 16 papers shown
1.
Parafati, Lucia, Rosa Palmeri, Iole Pitino, & Cristina Restuccia. (2021). Killer yeasts isolated from olive brines: Technological and probiotic aptitudes. Food Microbiology. 103. 103950–103950. 14 indexed citations
2.
Pino, Alessandra, Koenraad Van Hoorde, Iole Pitino, et al.. (2017). Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. International Journal of Food Microbiology. 252. 42–52. 18 indexed citations
3.
Randazzo, Cinzia Lucia, Aldo Todaro, Alessandra Pino, et al.. (2017). Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. Food Microbiology. 65. 136–148. 67 indexed citations
4.
Licciardello, Fabio, Sara Lombardo, Valeria Rizzo, et al.. (2017). Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage. Postharvest Biology and Technology. 136. 23–30. 36 indexed citations
5.
Pitino, Iole, Biagio Pecorino, Aldo Todaro, et al.. (2016). Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread. International Journal of Food Microbiology. 235. 71–76. 11 indexed citations
6.
Caggia, Cinzia, Maria De Angelis, Iole Pitino, Alessandra Pino, & Cinzia Lucia Randazzo. (2015). Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses. Food Microbiology. 50. 109–117. 97 indexed citations
7.
Randazzo, Cinzia Lucia, Aldo Todaro, Alessandra Pino, et al.. (2014). Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits. Food Research International. 62. 1154–1164. 36 indexed citations
8.
Randazzo, Cinzia Lucia, Iole Pitino, Fabio Licciardello, Giuseppe Muratore, & Cinzia Caggia. (2013). Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures. Food Science and Technology. 33(4). 652–659. 27 indexed citations
9.
Pitino, Iole, Cinzia Lucia Randazzo, Kathryn Cross, et al.. (2012). Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion. Food Microbiology. 31(1). 57–63. 60 indexed citations
10.
Randazzo, Cinzia Lucia, Angela Ribbera, Iole Pitino, Flora V. Romeo, & Cinzia Caggia. (2012). Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiology. 32(1). 87–96. 43 indexed citations
11.
Curto, Alberto Lo, Iole Pitino, Giuseppina Mandalari, et al.. (2011). Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion. Food Microbiology. 28(7). 1359–1366. 102 indexed citations
12.
Pitino, Iole, Cinzia Lucia Randazzo, Giuseppina Mandalari, et al.. (2010). Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract. Food Microbiology. 27(8). 1121–1127. 74 indexed citations
13.
Randazzo, Cinzia Lucia, Iole Pitino, Angela Ribbera, & Cinzia Caggia. (2009). Pecorino Crotonese cheese: Study of bacterial population and flavour compounds. Food Microbiology. 27(3). 363–374. 74 indexed citations
14.
Randazzo, Cinzia Lucia, Iole Pitino, Angela Ribbera, & Cinzia Caggia. (2009). Bacterial population of Pecorino Crotonese cheese and its influence in flavour formation.. 57–57. 1 indexed citations
15.
Randazzo, Cinzia Lucia, et al.. (2008). Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strain. Food Control. 20(8). 756–763. 38 indexed citations
16.
Randazzo, Cinzia Lucia, et al.. (2007). Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese. International Journal of Food Microbiology. 122(3). 269–278. 65 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