Nicola Condelli

2.0k total citations
44 papers, 1.4k citations indexed

About

Nicola Condelli is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Nicola Condelli has authored 44 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 17 papers in Nutrition and Dietetics and 10 papers in Plant Science. Recurrent topics in Nicola Condelli's work include Sensory Analysis and Statistical Methods (13 papers), Food composition and properties (12 papers) and Phytochemicals and Antioxidant Activities (8 papers). Nicola Condelli is often cited by papers focused on Sensory Analysis and Statistical Methods (13 papers), Food composition and properties (12 papers) and Phytochemicals and Antioxidant Activities (8 papers). Nicola Condelli collaborates with scholars based in Italy, United Kingdom and Türkiye. Nicola Condelli's co-authors include Fernanda Galgano, Marisa Carmela Caruso, Roberta Tolve, Maria Di Cairano, Fabio Favati, Erminio Monteleone, Caterina Dinnella, Nazarena Cela, Mario Bertuccioli and Giuseppe Perretti and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Nicola Condelli

43 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Nicola Condelli Italy 22 867 512 294 226 156 44 1.4k
Miona Belović Serbia 20 632 0.7× 461 0.9× 357 1.2× 262 1.2× 161 1.0× 64 1.2k
Vanessa Rios de Souza Brazil 23 900 1.0× 509 1.0× 665 2.3× 617 2.7× 186 1.2× 77 1.8k
Isabella Taglieri Italy 20 519 0.6× 242 0.5× 326 1.1× 233 1.0× 115 0.7× 76 1.1k
Jane K. Parker United Kingdom 25 702 0.8× 404 0.8× 311 1.1× 118 0.5× 200 1.3× 60 1.5k
Marcin Andrzej Kurek Poland 26 1.1k 1.3× 658 1.3× 276 0.9× 333 1.5× 173 1.1× 83 1.9k
Marı́a Clara Zamora Argentina 24 1.1k 1.3× 305 0.6× 303 1.0× 298 1.3× 82 0.5× 58 1.6k
Mina K. Kim South Korea 19 544 0.6× 271 0.5× 158 0.5× 128 0.6× 145 0.9× 83 915
Suzanne D. Johanningsmeier United States 23 704 0.8× 548 1.1× 443 1.5× 128 0.6× 431 2.8× 55 1.5k
Maria Piochi Italy 16 443 0.5× 285 0.6× 94 0.3× 128 0.6× 78 0.5× 39 725
Chandrasekar Venkitasamy United States 23 667 0.8× 440 0.9× 321 1.1× 223 1.0× 296 1.9× 36 1.5k

Countries citing papers authored by Nicola Condelli

Since Specialization
Citations

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

Fields of papers citing papers by Nicola Condelli

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Nicola Condelli

This figure shows the co-authorship network connecting the top 25 collaborators of Nicola Condelli. A scholar is included among the top collaborators of Nicola Condelli 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 Nicola Condelli. Nicola Condelli 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.
Galgano, Fernanda, et al.. (2025). Influence of processing on the technological and sensory quality of bread: an overview. Italian Journal of Food Science. 37(3). 53–79.
2.
Favati, Fabio, et al.. (2024). Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents. Future Foods. 10. 100418–100418. 5 indexed citations
3.
Acquaticci, Laura, Simone Angeloni, Nazarena Cela, et al.. (2023). Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds. Food Control. 149. 109714–109714. 15 indexed citations
4.
Galgano, Fernanda, Maria Cristina Mele, Roberta Tolve, et al.. (2023). Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives. Foods. 12(4). 856–856. 8 indexed citations
5.
Cela, Nazarena, Nicola Condelli, Giuseppe Perretti, et al.. (2023). A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception. Beverages. 9(1). 18–18. 6 indexed citations
6.
Favati, Fabio, Nicola Condelli, Maria Di Cairano, et al.. (2022). Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds. Food Chemistry. 405(Pt A). 134703–134703. 58 indexed citations
7.
Cairano, Maria Di, Fideline Tchuenbou‐Magaia, Nicola Condelli, et al.. (2022). Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study. Foods. 11(20). 3253–3253. 7 indexed citations
8.
Cairano, Maria Di, Nicola Condelli, Fernanda Galgano, & Marisa Carmela Caruso. (2021). Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire. International Journal of Food Science & Technology. 57(4). 1936–1944. 15 indexed citations
9.
10.
Predieri, Stefano, Fiorella Sinesio, Erminio Monteleone, et al.. (2020). Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study. Nutrients. 12(6). 1778–1778. 69 indexed citations
11.
Cela, Nazarena, Nicola Condelli, Marisa Carmela Caruso, et al.. (2020). Gluten-Free Brewing: Issues and Perspectives. Fermentation. 6(2). 53–53. 48 indexed citations
12.
Capece, Angela, Rocchina Pietrafesa, Gabriella Siesto, et al.. (2019). Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine. Fermentation. 5(4). 87–87. 34 indexed citations
13.
Tolve, Roberta, Nicola Condelli, Marisa Carmela Caruso, et al.. (2018). Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation. Food & Function. 9(2). 1265–1273. 36 indexed citations
14.
Caruso, Marisa Carmela, Fernanda Galgano, Roberta Tolve, et al.. (2016). Nutraceutical properties of wild berry fruits from Southern Italy. Journal of Berry Research. 6(3). 321–332. 17 indexed citations
15.
16.
Favati, Fabio, Nicola Condelli, Fernanda Galgano, & Marisa Carmela Caruso. (2013). Extra virgin olive oil bitterness evaluation by sensory and chemical analyses. Food Chemistry. 139(1-4). 949–954. 37 indexed citations
17.
Galgano, Fernanda, Marisa Carmela Caruso, Nicola Condelli, & Fabio Favati. (2012). Focused Review: Agmatine in Fermented Foods. Frontiers in Microbiology. 3. 199–199. 70 indexed citations
18.
Monteleone, Erminio, Caterina Dinnella, & Nicola Condelli. (2007). PERCEIVED ASTRINGENCY IN WINE: A PREDICTIVE MODEL. Acta Horticulturae. 523–532. 3 indexed citations
19.
Condelli, Nicola, Caterina Dinnella, António Cerone, Erminio Monteleone, & Mario Bertuccioli. (2005). Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples. Food Quality and Preference. 17(1-2). 96–107. 62 indexed citations
20.
Monteleone, Erminio, Nicola Condelli, Caterina Dinnella, & Mario Bertuccioli. (2004). Prediction of perceived astringency induced by phenolic compounds. Food Quality and Preference. 15(7-8). 761–769. 107 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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