Marina Peparaio

997 total citations
30 papers, 695 citations indexed

About

Marina Peparaio is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Marina Peparaio has authored 30 papers receiving a total of 695 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 10 papers in Plant Science and 9 papers in Nutrition and Dietetics. Recurrent topics in Marina Peparaio's work include Sensory Analysis and Statistical Methods (13 papers), Postharvest Quality and Shelf Life Management (8 papers) and Biochemical Analysis and Sensing Techniques (6 papers). Marina Peparaio is often cited by papers focused on Sensory Analysis and Statistical Methods (13 papers), Postharvest Quality and Shelf Life Management (8 papers) and Biochemical Analysis and Sensing Techniques (6 papers). Marina Peparaio collaborates with scholars based in Italy, Spain and France. Marina Peparaio's co-authors include Elisabetta Moneta, Fiorella Sinesio, Flavio Paoletti, Antonio Raffo, Anna Saba, Silvana Grandillo, Maria Cammareri, N. Nardo, Sara Spinelli and Flavia Gasperi and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Science.

In The Last Decade

Marina Peparaio

30 papers receiving 676 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Marina Peparaio Italy 16 349 235 184 115 91 30 695
G. Caporale Italy 11 461 1.3× 228 1.0× 122 0.7× 98 0.9× 97 1.1× 13 707
Laurence Fillion United Kingdom 8 241 0.7× 194 0.8× 124 0.7× 36 0.3× 66 0.7× 9 500
Gaëlle Arvisenet France 21 792 2.3× 378 1.6× 421 2.3× 115 1.0× 127 1.4× 42 1.3k
Soh Min Lee South Korea 11 328 0.9× 80 0.3× 137 0.7× 88 0.8× 46 0.5× 19 490
Mara V. Galmarini Argentina 17 751 2.2× 207 0.9× 290 1.6× 142 1.2× 64 0.7× 38 958
Gianluca Donadini Italy 18 592 1.7× 372 1.6× 185 1.0× 80 0.7× 45 0.5× 32 846
Penkwan Chompreeda Thailand 12 452 1.3× 251 1.1× 190 1.0× 35 0.3× 35 0.4× 30 702
Maria Piochi Italy 16 443 1.3× 94 0.4× 285 1.5× 147 1.3× 50 0.5× 39 725
Edoardo Gatti Italy 14 204 0.6× 206 0.9× 102 0.6× 73 0.6× 38 0.4× 30 511

Countries citing papers authored by Marina Peparaio

Since Specialization
Citations

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

Fields of papers citing papers by Marina Peparaio

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Marina Peparaio

This figure shows the co-authorship network connecting the top 25 collaborators of Marina Peparaio. A scholar is included among the top collaborators of Marina Peparaio 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 Marina Peparaio. Marina Peparaio 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.
Raffo, Antonio, Gina Rosalinda De Nicola, Valentina Melini, et al.. (2024). Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe. Foods. 13(11). 1699–1699. 4 indexed citations
2.
Cammareri, Maria, Fiorella Sinesio, Marina Peparaio, et al.. (2023). Local Agro-Environmental Conditions Impact Fruit Quality, Sensory Properties and Consumer Acceptance of Long Shelf-Life Tomatoes. Agronomy. 13(5). 1265–1265. 1 indexed citations
3.
Sinesio, Fiorella, et al.. (2023). Information on the processing of organic food: consumers' perception. British Food Journal. 125(12). 4552–4572. 4 indexed citations
4.
Carcea, Marina, Laura De Gara, Gianfranco Diretto, et al.. (2023). Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions. European Food Research and Technology. 249(5). 1287–1301. 7 indexed citations
5.
Raffo, Antonio, Altero Aguzzi, Pasquale Buonocore, et al.. (2022). Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage. European Food Research and Technology. 248(11). 2737–2752. 6 indexed citations
6.
Moneta, Elisabetta, D. Rossi, Arianna Trettel, et al.. (2021). Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods. 10(7). 1527–1527. 4 indexed citations
7.
Raffo, Antonio, et al.. (2020). Impact of different temperature abuse scenarios on sensory quality and off‐odour formation in ready‐to‐eat salad leaves. International Journal of Food Science & Technology. 56(5). 2345–2356. 10 indexed citations
8.
Sinesio, Fiorella, et al.. (2018). Reprint of "Capturing consumer perception of vegetable freshness in a simulated real-life taste situation". Food Research International. 117. 2–9. 6 indexed citations
9.
Saba, Anna, Fiorella Sinesio, Elisabetta Moneta, et al.. (2018). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference. 73. 25–37. 85 indexed citations
10.
Sinesio, Fiorella, et al.. (2017). Capturing consumer perception of vegetable freshness in a simulated real-life taste situation. Food Research International. 105. 764–771. 50 indexed citations
11.
Raffo, Antonio, Marina Carcea, Elisabetta Moneta, et al.. (2017). Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread. Journal of Cereal Science. 79. 518–526. 23 indexed citations
12.
Saba, Anna, Elisabetta Moneta, Marina Peparaio, et al.. (2017). Towards a multi-dimensional concept of vegetable freshness from the consumer’s perspective. Food Quality and Preference. 66. 1–12. 24 indexed citations
13.
Sinesio, Fiorella, Elisabetta Moneta, Antonio Raffo, et al.. (2015). Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes. LWT. 63(1). 281–288. 14 indexed citations
14.
15.
Piombino, Paola, Fiorella Sinesio, Elisabetta Moneta, et al.. (2012). Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking. Food Research International. 50(1). 409–419. 57 indexed citations
16.
Sinesio, Fiorella, et al.. (2010). Perceptive maps of dishes varying in glutamate content with professional and naive subjects. Food Quality and Preference. 21(8). 1034–1041. 9 indexed citations
17.
Sinesio, Fiorella, et al.. (2009). TASTE PERCEPTION OF UMAMI‐RICH DISHES IN ITALIAN CULINARY TRADITION. Journal of Sensory Studies. 24(4). 554–580. 11 indexed citations
18.
Sinesio, Fiorella, Maria Cammareri, Elisabetta Moneta, et al.. (2009). Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers. Journal of Food Science. 75(1). S55–67. 55 indexed citations
19.
Sinesio, Fiorella, Flavio Paoletti, M. G. D’Egidio, et al.. (2008). Flavor and texture as critical sensory parameters of consumer acceptance of barley pasta.. Cereal Foods World. 53(4). 206–213. 6 indexed citations
20.
D'Addesa, D., Fiorella Sinesio, Marina Peparaio, et al.. (2008). [Testing a nutritional and taste education intervention approach to increase vegetables and fruit consumption among children].. PubMed. 20(2). 159–69. 3 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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