Pablo D. Ribotta

8.1k total citations
184 papers, 6.4k citations indexed

About

Pablo D. Ribotta is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Pablo D. Ribotta has authored 184 papers receiving a total of 6.4k indexed citations (citations by other indexed papers that have themselves been cited), including 125 papers in Nutrition and Dietetics, 122 papers in Food Science and 51 papers in Plant Science. Recurrent topics in Pablo D. Ribotta's work include Food composition and properties (117 papers), Polysaccharides Composition and Applications (77 papers) and Microbial Metabolites in Food Biotechnology (40 papers). Pablo D. Ribotta is often cited by papers focused on Food composition and properties (117 papers), Polysaccharides Composition and Applications (77 papers) and Microbial Metabolites in Food Biotechnology (40 papers). Pablo D. Ribotta collaborates with scholars based in Argentina, Spain and France. Pablo D. Ribotta's co-authors include Alberto E. León, Gabriela Pérez, Marı́a Cristina Añón, Marcela Martı́nez, Gabriela N. Barrera, Lorena S. Sciarini, María Cecilia Penci, Andrés Colombo, Agustín González and Cristina M. Rosell and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Pablo D. Ribotta

178 papers receiving 6.2k citations

Peers

Pablo D. Ribotta
Alberto E. León Argentina
Manuel Gómez Spain
Serpil Şahin Türkiye
Lesław Juszczak Poland
Xiao‐Na Guo China
Fan Zhu New Zealand
Ke‐Xue Zhu China
Mario M. Martínez Spain
Karin Autio Finland
Asgar Farahnaky Iran
Alberto E. León Argentina
Pablo D. Ribotta
Citations per year, relative to Pablo D. Ribotta Pablo D. Ribotta (= 1×) peers Alberto E. León

Countries citing papers authored by Pablo D. Ribotta

Since Specialization
Citations

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

Fields of papers citing papers by Pablo D. Ribotta

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Pablo D. Ribotta. 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 Pablo D. Ribotta. The network helps show where Pablo D. Ribotta may publish in the future.

Co-authorship network of co-authors of Pablo D. Ribotta

This figure shows the co-authorship network connecting the top 25 collaborators of Pablo D. Ribotta. A scholar is included among the top collaborators of Pablo D. Ribotta 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 Pablo D. Ribotta. Pablo D. Ribotta 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.
Barrera, Gabriela N., et al.. (2025). Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties. Foods. 14(22). 3865–3865.
2.
Barrera, Gabriela N., et al.. (2024). Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems. Foods. 13(5). 689–689. 2 indexed citations
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5.
Sciarini, Lorena S., Pablo Martín Palavecino, Pablo D. Ribotta, & Gabriela N. Barrera. (2023). Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality. Foods. 12(4). 756–756. 12 indexed citations
6.
Bodoira, Romina, Yanina Rossi, Alexis Velez, et al.. (2022). Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic‐based extract. International Journal of Food Science & Technology. 57(10). 6471–6479. 9 indexed citations
7.
Barrera, Gabriela N., et al.. (2022). Thermal transitions and microstructure of starch‐apple pomace‐based systems. International Journal of Food Science & Technology. 58(9). 4899–4910. 1 indexed citations
8.
Augusto, Pedro Esteves Duarte, et al.. (2022). Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering. 46(1). 2 indexed citations
9.
Penci, María Cecilia, et al.. (2021). Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients. International Journal of Food Science & Technology. 57(8). 4689–4696. 12 indexed citations
10.
Gonçalves, Sayeny de Ávila, et al.. (2021). Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies. Journal of Food Processing and Preservation. 45(9). 7 indexed citations
11.
Bodoira, Romina, et al.. (2021). Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion. Journal of the Science of Food and Agriculture. 102(6). 2396–2403. 10 indexed citations
12.
Penci, María Cecilia, et al.. (2020). Effect of heat‐treated wheat germ on dough properties and crackers quality. International Journal of Food Science & Technology. 56(4). 1837–1843. 8 indexed citations
13.
Ribotta, Pablo D., et al.. (2019). Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception. Starch - Stärke. 71(9-10). 4 indexed citations
14.
Palavecino, Pablo Martín, Pablo D. Ribotta, Alberto E. León, & Mariela C. Bustos. (2018). Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. Journal of the Science of Food and Agriculture. 99(3). 1351–1357. 44 indexed citations
15.
Barrera, Gabriela N., et al.. (2018). Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality.. International Food Research Journal. 25(6). 2408–2416. 1 indexed citations
16.
Pigni, Natalia B., Marcela Martı́nez, Alicia Aguirre, et al.. (2017). Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta. LWT. 89. 381–387. 52 indexed citations
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Pileggi, Rafael Giuliano, et al.. (2016). Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes. International Journal of Food Engineering. 12(8). 719–728. 4 indexed citations
19.
Martínez, Cristina S., Pablo D. Ribotta, Alberto E. León, & Marı́a Cristina Añón. (2009). Pastas elaboradas con harina de trigo pan sustituidas con harina de soja. El Servicio de Difusión de la Creación Intelectual (National University of La Plata). 1 indexed citations
20.
Martı́nez, Marcela, et al.. (2008). Optimization of processing parameters for fluidized bed drying of soybeans.. 1 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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