Nádia Mulinacci

7.2k total citations
184 papers, 5.9k citations indexed

About

Nádia Mulinacci is a scholar working on Biochemistry, Food Science and Organic Chemistry. According to data from OpenAlex, Nádia Mulinacci has authored 184 papers receiving a total of 5.9k indexed citations (citations by other indexed papers that have themselves been cited), including 87 papers in Biochemistry, 72 papers in Food Science and 67 papers in Organic Chemistry. Recurrent topics in Nádia Mulinacci's work include Phytochemicals and Antioxidant Activities (76 papers), Edible Oils Quality and Analysis (62 papers) and Essential Oils and Antimicrobial Activity (37 papers). Nádia Mulinacci is often cited by papers focused on Phytochemicals and Antioxidant Activities (76 papers), Edible Oils Quality and Analysis (62 papers) and Essential Oils and Antimicrobial Activity (37 papers). Nádia Mulinacci collaborates with scholars based in Italy, Spain and Nigeria. Nádia Mulinacci's co-authors include Marzia Innocenti, Annalisa Romani, Franco Francesco Vincieri, Lorenzo Cecchi, Patrizia Pinelli, Maria Bellumori, Catia Giaccherini, Francesca Ieri, Carlotta Galardi and Marzia Migliorini and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Nádia Mulinacci

179 papers receiving 5.6k citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author						Papers	Cites
Nádia Mulinacci	2.3k	2.1k	1.8k	1.7k	1.3k	184	5.9k
María‐Paz Romero	2.6k 1.1×	2.2k 1.0×	2.5k 1.4×	1.3k 0.8×	944 0.7×	109	5.7k
Michael H. Gordon	3.2k 1.4×	2.7k 1.3×	1.9k 1.0×	1.7k 1.0×	1.3k 1.0×	143	7.7k
Annalisa Romani	3.1k 1.3×	2.3k 1.1×	1.9k 1.0×	2.6k 1.6×	1.8k 1.4×	169	8.3k
Nikolai Kuhnert	2.8k 1.2×	2.5k 1.2×	1.3k 0.7×	2.3k 1.4×	2.8k 2.2×	196	8.8k
David Arraéz-Román	2.5k 1.1×	2.3k 1.1×	741 0.4×	1.8k 1.1×	1.4k 1.1×	124	6.1k
Karen M. Schaich	3.6k 1.6×	2.3k 1.1×	1.7k 0.9×	1.9k 1.2×	1.6k 1.3×	56	8.3k
María‐José Motilva	3.7k 1.6×	2.8k 1.3×	3.2k 1.8×	1.6k 1.0×	1.8k 1.4×	172	8.6k
Panagiotis Kefalas	3.1k 1.3×	2.9k 1.4×	1.0k 0.6×	2.8k 1.7×	1.4k 1.1×	122	6.9k
Ronald B. Pegg	2.5k 1.1×	2.3k 1.1×	719 0.4×	1.9k 1.2×	1.4k 1.1×	160	6.7k
Karin Schwarz	2.2k 1.0×	3.2k 1.5×	1.4k 0.8×	1.3k 0.8×	1.7k 1.3×	166	6.9k

Countries citing papers authored by Nádia Mulinacci

Since Specialization

Citations

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

Fields of papers citing papers by Nádia Mulinacci

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Nádia Mulinacci

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

All Works

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20 of 20 papers shown

Khatib, Mohamad, Lorenzo Cecchi, Bruno Zanoni, et al.. (2025). Bicarbonate-assisted extraction of pomegranate peel (<i>Punica granatum</i> L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid. Italian Journal of Food Science. 37(4). 47–73.

Cecchi, Lorenzo, Graziano Sani, Barbara Adinolfi, et al.. (2025). Seasonal and Cultivar-Dependent Phenolic Dynamics in Tuscan Olive Leaves: A Two-Year Study by HPLC-DAD-MS for Food By-Product Valorization. Separations. 12(8). 192–192. 2 indexed citations

Cecchi, Lorenzo, Serena Orlandini, Diletta Balli, et al.. (2024). Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method. Journal of Agricultural and Food Chemistry. 72(5). 2813–2825. 4 indexed citations

Cecchi, Lorenzo, et al.. (2023). Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution. Antioxidants. 12(7). 1399–1399. 2 indexed citations

Balli, Diletta, Maria Bellumori, Alberto Masoni, et al.. (2023). Proso Millet (Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions. Molecules. 28(17). 6339–6339. 5 indexed citations

Cecchi, Lorenzo, Diletta Balli, Silvia Urciuoli, et al.. (2022). Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion. Food Chemistry. 404(Pt B). 134696–134696. 13 indexed citations

Bellumori, Maria, Laura Marchi, Federica Mainente, et al.. (2021). A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and invitro gastrointestinal digestion. International Journal of Food Science & Technology. 56(8). 3773–3783. 15 indexed citations

Paradiso, Vito Michele, Francesco Longobardi, Stefania Fortunato, et al.. (2021). Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils. Foods. 10(3). 677–677. 3 indexed citations

Cecchi, Lorenzo, Marzia Migliorini, & Nádia Mulinacci. (2021). Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. Journal of Agricultural and Food Chemistry. 69(7). 2013–2040. 93 indexed citations

10.

Cecchi, Lorenzo, et al.. (2021). Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil. Journal of Agricultural and Food Chemistry. 69(17). 5155–5166. 16 indexed citations

11.

Lammi, Carmen, Martina Bartolomei, Carlotta Bollati, et al.. (2021). Phenolic Extracts from Extra Virgin Olive Oils Inhibit Dipeptidyl Peptidase IV Activity: In Vitro, Cellular, and In Silico Molecular Modeling Investigations. Antioxidants. 10(7). 1133–1133. 6 indexed citations

12.

Lammi, Carmen, Maria Bellumori, Lorenzo Cecchi, et al.. (2020). Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation. Nutrients. 12(6). 1723–1723. 40 indexed citations

13.

Canuti, Valentina, Lorenzo Cecchi, Mohamad Khatib, et al.. (2020). A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products. Molecules. 25(19). 4460–4460. 14 indexed citations

14.

Cecchi, Lorenzo, et al.. (2019). Implementation of the Sono-Heat-Exchanger in the Extra Virgin Olive Oil Extraction Process: End-User Validation and Analytical Evaluation. Molecules. 24(13). 2379–2379. 11 indexed citations

15.

Cecchi, Lorenzo, et al.. (2019). Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches. Journal of Agricultural and Food Chemistry. 67(32). 9112–9120. 41 indexed citations

16.

Cecchi, Lorenzo, et al.. (2019). New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. Journal of Agricultural and Food Chemistry. 67(47). 13150–13163. 40 indexed citations

17.

Bellumori, Maria, Lorenzo Cecchi, Marzia Innocenti, et al.. (2019). The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils. Molecules. 24(11). 2179–2179. 83 indexed citations

18.

Cecchi, Lorenzo, et al.. (2017). An effective HPLC‐based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process. Journal of the Science of Food and Agriculture. 98(10). 3636–3643. 37 indexed citations

19.

Mulinacci, Nádia, et al.. (2016). Phenolics and antioxidant activity in different cultivars/clones of Vitis vinifera L. seeds over two years. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology. 150(6). 1408–1416. 19 indexed citations

20.

Forni, Cinzia, Roberto Braglia, Nádia Mulinacci, et al.. (2013). Antineoplastic activity of strawberry ( Fragaria × ananassa Duch.) crude extracts on B16-F10 melanoma cells. Molecular BioSystems. 10(6). 1255–1263. 31 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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