Marta Bertolino

1.6k total citations
66 papers, 1.2k citations indexed

About

Marta Bertolino is a scholar working on Food Science, Biochemistry and Nutrition and Dietetics. According to data from OpenAlex, Marta Bertolino has authored 66 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Food Science, 17 papers in Biochemistry and 13 papers in Nutrition and Dietetics. Recurrent topics in Marta Bertolino's work include Phytochemicals and Antioxidant Activities (16 papers), Probiotics and Fermented Foods (11 papers) and Food Chemistry and Fat Analysis (9 papers). Marta Bertolino is often cited by papers focused on Phytochemicals and Antioxidant Activities (16 papers), Probiotics and Fermented Foods (11 papers) and Food Chemistry and Fat Analysis (9 papers). Marta Bertolino collaborates with scholars based in Italy, Spain and Belgium. Marta Bertolino's co-authors include Giuseppe Zeppa, Manuela Giordano, Daniela Ghirardello, Luca Rollè, Vincenzo Gerbi, Simona Belviso, Letricia Barbosa‐Pereira, Barbara Dal Bello, Luca Cocolin and Cristian Botta and has published in prestigious journals such as Applied and Environmental Microbiology, Scientific Reports and Food Chemistry.

In The Last Decade

Marta Bertolino

52 papers receiving 1.2k citations

Peers

Marta Bertolino
Manuela Giordano Italy
Simona Belviso Italy
Daniela Ghirardello Italy
Waqas N. Baba India
Kyung Young Yoon South Korea
Xiao Chen China
Shimelis Admassu Emire Ethiopia
Edith Oliva Cuevas‐Rodríguez Mexico
Duygu Göçmen Türkiye
Efrén Delgado Mexico
Manuela Giordano Italy
Marta Bertolino
Citations per year, relative to Marta Bertolino Marta Bertolino (= 1×) peers Manuela Giordano

Countries citing papers authored by Marta Bertolino

Since Specialization
Citations

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

Fields of papers citing papers by Marta Bertolino

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Marta Bertolino

This figure shows the co-authorship network connecting the top 25 collaborators of Marta Bertolino. A scholar is included among the top collaborators of Marta Bertolino 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 Marta Bertolino. Marta Bertolino 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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Rossi, Andrea Mario, et al.. (2024). Effects of Wheat Bran-Derived Alkylresorcinols on the Physical and Oxidative Stability of Oil-in-Water Emulsions as related to pH. Food Chemistry. 464(Pt 2). 141659–141659. 1 indexed citations
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Zeppa, Giuseppe, et al.. (2023). Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes. Food and Bioprocess Technology. 16(7). 1541–1554. 4 indexed citations
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Botta, Cristian, Katerina Spyridopoulou, Marta Bertolino, et al.. (2022). Lactiplantibacillus plantarum inhibits colon cancer cell proliferation as function of its butyrogenic capability. Biomedicine & Pharmacotherapy. 149. 112755–112755. 23 indexed citations
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Rojo-Poveda, Olga, Letricia Barbosa‐Pereira, Marta Bertolino, et al.. (2020). Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models. Antioxidants. 9(11). 1164–1164. 21 indexed citations
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Botta, Cristian, et al.. (2019). Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses. International Journal of Food Microbiology. 308. 108291–108291. 23 indexed citations
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Botta, Cristian, Ilario Ferrocino, Marta Bertolino, et al.. (2018). Staphylococcus aureus undergoes major transcriptional reorganization during growth with Enterococcus faecalis in milk. Food Microbiology. 73. 17–28. 17 indexed citations
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Botta, Cristian, Alberto Acquadro, Anna Greppi, et al.. (2017). Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism. Scientific Reports. 7(1). 15975–15975. 36 indexed citations
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Belviso, Simona, Barbara Dal Bello, Simone Giacosa, et al.. (2016). Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chemistry. 217. 398–408. 55 indexed citations
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Bertolino, Marta. (2015). Violenza e famiglia: Attualita di un fenomeno antico. 58(4). 1710–1742.
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Bertolino, Marta, Simona Belviso, Manuela Giordano, et al.. (2015). Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. Journal of Food Quality. 39(2). 77–89. 88 indexed citations
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Bertolino, Marta, et al.. (2015). Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. Journal of Food Science and Technology. 53(3). 1585–1596. 69 indexed citations
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Rollè, Luca, Simone Giacosa, Vincenzo Gerbi, Marta Bertolino, & Vittorino Novello. (2013). Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes. International Journal of Food Properties. 16(3). 598–612. 37 indexed citations
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Bertolino, Marta. (2012). L'imputabilità penale fra cervello e mente. 921–939. 1 indexed citations
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Zeppa, Giuseppe, Marta Bertolino, & Luca Rollè. (2011). Quantitative descriptive analysis of Italian polenta produced with different corn cultivars. Journal of the Science of Food and Agriculture. 92(2). 412–417. 18 indexed citations
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Dolci, Paola, Valentina Alessandria, Kalliopi Rantsiou, Marta Bertolino, & Luca Cocolin. (2010). Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. International Journal of Food Microbiology. 143(1-2). 71–75. 46 indexed citations
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Bertolino, Marta, Giuseppe Zeppa, Vincenzo Gerbi, & Paul L.H. McSweeney. (2008). Study of proteolysis in miniature toma piemontese cheese made using wild bacteria. Italian Journal of Food Science. 20(1). 57–73. 8 indexed citations
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Zeppa, Giuseppe, Manuela Giordano, Marta Bertolino, & Vincenzo Gerbi. (2004). Use of mono- and sesquiterpenes for characterisation of mountain cheeses. Acta agriculturae Slovenica. 84(1). 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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