Paola Conte

1.1k total citations
35 papers, 827 citations indexed

About

Paola Conte is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Paola Conte has authored 35 papers receiving a total of 827 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Nutrition and Dietetics, 18 papers in Food Science and 9 papers in Plant Science. Recurrent topics in Paola Conte's work include Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (10 papers) and Edible Oils Quality and Analysis (8 papers). Paola Conte is often cited by papers focused on Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (10 papers) and Edible Oils Quality and Analysis (8 papers). Paola Conte collaborates with scholars based in Italy, Spain and Lebanon. Paola Conte's co-authors include Costantino Fadda, Antonio Piga, Alessandra Del, Concha Collar, Pietro Paolo Urgeghe, Marina Mefleh, Teresa Jiménez, Francesco Giunta, Rosella Motzo and Federica Balestra and has published in prestigious journals such as PLoS ONE, Polymer and Carbohydrate Polymers.

In The Last Decade

Paola Conte

35 papers receiving 802 citations

Peers

Paola Conte

BIOCH

Costantino Fadda Italy

Mehmet Hayta Türkiye

Caroline Sefrin Speroni Brazil

Lucia Padalino Italy

Salvatore Multari Italy

Mohammad Khairul Alam Bangladesh

Raciel Javier Estrada‐León Mexico

Daniela Ghirardello Italy

Ahmed Abdelrahman Egypt

Carmine Summo Italy

Costantino Fadda Italy

Paola Conte

626 ×1.5

746 ×1.8

417 ×1.8

192 ×1.6

BIOCH

135 ×1.2

Citations per year, relative to Paola Conte Paola Conte (= 1×) peers Costantino Fadda

Countries citing papers authored by Paola Conte

Since Specialization

Citations

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

Fields of papers citing papers by Paola Conte

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Paola Conte

This figure shows the co-authorship network connecting the top 25 collaborators of Paola Conte. A scholar is included among the top collaborators of Paola Conte 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 Paola Conte. Paola Conte 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

Fadda, Costantino, et al.. (2025). Using Bran of Ancient and Old Grains for Wheat Bread Production. Foods. 14(5). 860–860. 1 indexed citations

Conte, Paola, et al.. (2024). Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods. 13(16). 2639–2639. 1 indexed citations

Fadda, Costantino, et al.. (2024). Honey as a Sugar Substitute in Gluten-Free Bread Production. Foods. 13(18). 2973–2973. 4 indexed citations

Conte, Paola, et al.. (2024). Artichoke by-products: Promising ingredients for breadstick fortification. LWT. 202. 116307–116307. 9 indexed citations

Conte, Paola, Maria Paciulli, Marina Mefleh, & Fatma Boukid. (2024). Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties. European Food Research and Technology. 250(9). 2363–2373. 4 indexed citations

Conte, Paola, et al.. (2023). Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology. Frontiers in Sustainable Food Systems. 7. 11 indexed citations

Conte, Paola, et al.. (2023). Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil. Italian Journal of Food Science. 35(1). 57–71. 11 indexed citations

Rodriguez, Monica, et al.. (2023). Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces. PLoS ONE. 18(12). e0290166–e0290166. 5 indexed citations

Sabetta, Wilma, Giacomo Squeo, Federica Flamminii, et al.. (2021). Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods. 10(6). 1371–1371. 9 indexed citations

10.

Conte, Paola, Alessandra Del, Costantino Fadda, et al.. (2021). Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods. 10(5). 923–923. 44 indexed citations

11.

Piga, Antonio, Paola Conte, Simonetta Fois, et al.. (2021). Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods. 10(5). 920–920. 28 indexed citations

12.

Paciulli, Maria, Graziana Difonzo, Paola Conte, et al.. (2021). Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods. 10(5). 1004–1004. 9 indexed citations

13.

Grassi, Silvia, Olusola Samuel Jolayemi, Valentina Giovenzana, et al.. (2021). Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods. 10(5). 1042–1042. 22 indexed citations

14.

Casson, Andrea, Cristina Alamprese, Carla Di Mattia, et al.. (2021). Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods. 10(5). 980–980. 9 indexed citations

15.

Conte, Paola, Costantino Fadda, Alessandra Del, Pietro Paolo Urgeghe, & Antonio Piga. (2020). Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods. 9(4). 514–514. 55 indexed citations

16.

Conte, Paola, et al.. (2020). Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits. Foods. 9(6). 808–808. 42 indexed citations

17.

Fadda, Costantino, et al.. (2019). Improving the quality of dough obtained with old durum wheat using hydrocolloids. Food Hydrocolloids. 101. 105467–105467. 52 indexed citations

18.

Collar, Concha & Paola Conte. (2016). Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads. Food Science and Technology International. 23(1). 24–35. 6 indexed citations

19.

Collar, Concha, Teresa Jiménez, Paola Conte, & Antonio Piga. (2015). Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices. Carbohydrate Polymers. 122. 169–179. 12 indexed citations

20.

Collar, Concha, Teresa Jiménez, Paola Conte, & Costantino Fadda. (2014). Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads. Carbohydrate Polymers. 113. 149–158. 57 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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