R. Cubadda

1.0k total citations
19 papers, 796 citations indexed

About

R. Cubadda is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, R. Cubadda has authored 19 papers receiving a total of 796 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Nutrition and Dietetics, 5 papers in Food Science and 4 papers in Plant Science. Recurrent topics in R. Cubadda's work include Food composition and properties (9 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Wheat and Barley Genetics and Pathology (2 papers). R. Cubadda is often cited by papers focused on Food composition and properties (9 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Wheat and Barley Genetics and Pathology (2 papers). R. Cubadda collaborates with scholars based in Italy, India and Ireland. R. Cubadda's co-authors include Emanuele Marconi, Marina Carcea, M. G. D’Egidio, P. Novaro, Serenella Nardi, Maria Carmela Trivisonno, Gianfranco Panfili, Marion Schiavone, Alessandra Fratianni and Luciano Cinquanta and has published in prestigious journals such as Theoretical and Applied Genetics, Journal of Food Science and Journal of the Science of Food and Agriculture.

In The Last Decade

R. Cubadda

18 papers receiving 740 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
R. Cubadda Italy	11	488	352	264	70	63	19	796
Finlay MacRitchie United States	16	566 1.2×	521 1.5×	321 1.2×	147 2.1×	48 0.8×	30	919
A. Ceglińska Poland	13	304 0.6×	314 0.9×	289 1.1×	95 1.4×	117 1.9×	74	674
B.L. D'Appolonia United States	18	703 1.4×	338 1.0×	528 2.0×	39 0.6×	40 0.6×	36	997
Federica Taddei Italy	14	311 0.6×	264 0.8×	234 0.9×	50 0.7×	116 1.8×	29	594
Sami Hemdane Belgium	15	703 1.4×	284 0.8×	438 1.7×	15 0.2×	42 0.7×	15	872
Jalal Jamalian Iran	18	382 0.8×	358 1.0×	426 1.6×	13 0.2×	75 1.2×	28	820
María Eugenia Steffolani Argentina	14	498 1.0×	155 0.4×	416 1.6×	17 0.2×	38 0.6×	32	770
M. M. Chiu United States	16	562 1.2×	260 0.7×	345 1.3×	10 0.1×	45 0.7×	29	763
C. F. Klopfenstein United States	15	375 0.8×	267 0.8×	273 1.0×	18 0.3×	68 1.1×	33	688
Sean Finnie United States	9	431 0.9×	242 0.7×	258 1.0×	24 0.3×	19 0.3×	15	585

Countries citing papers authored by R. Cubadda

Since Specialization

Citations

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

Fields of papers citing papers by R. Cubadda

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of R. Cubadda

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

All Works

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19 of 19 papers shown

Iafelice, Giovanna, María Fiorenza Caboni, R. Cubadda, et al.. (2008). Development of Functional Spaghetti Enriched with Long Chain Omega‐3 Fatty Acids. Cereal Chemistry. 85(2). 146–151. 46 indexed citations

Cubadda, R., Marina Carcea, Emanuele Marconi, & Maria Carmela Trivisonno. (2007). Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta. Cereal Chemistry. 84(1). 48–55. 108 indexed citations

Marconi, Emanuele, Maria Cristina Messia, Giuseppe Palleschi, & R. Cubadda. (2004). A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods. Cereal Chemistry. 81(1). 6–9. 7 indexed citations

Marconi, Emanuele, et al.. (2003). Functional pastas and bakery products from barley flour enriched in bioactive compounds. 229–232. 3 indexed citations

Panfili, Gianfranco, Luciano Cinquanta, Alessandra Fratianni, & R. Cubadda. (2003). Extraction of wheat germ oil by supercritical CO₂: Oil and defatted cake characterization. Journal of the American Oil Chemists Society. 80(2). 157–161. 57 indexed citations

Marconi, Emanuele, Marina Carcea, Marion Schiavone, & R. Cubadda. (2002). Spelt (Triticum spelta L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions. Cereal Chemistry. 79(5). 634–639. 62 indexed citations

Palleschi, Giuseppe & R. Cubadda. (2001). Electrochemical biosensors for food analysis and the food industry. Italian Journal of Food Science. 13(2). 137–157. 8 indexed citations

Schiavone, Marion, et al.. (2001). Spelt flours for the production of extruded breakfast cereals.

Marconi, Emanuele, et al.. (2000). Composition and Utilization of Barley Pearling By‐Products for Making Functional Pastas Rich in Dietary Fiber and β‐Glucans. Cereal Chemistry. 77(2). 133–139. 101 indexed citations

10.

Marconi, Emanuele, et al.. (1999). Kernel Properties and Pasta‐Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars. Cereal Chemistry. 76(1). 25–29. 59 indexed citations

11.

Marconi, Emanuele, et al.. (1998). Determination of Damaged Starch in Wheat Flour Using an Electrochemical Bienzyme Maltose Probe. Analytical Letters. 31(5). 733–749. 4 indexed citations

12.

Marconi, Emanuele, Gianfranco Panfili, Maria Cristina Messia, et al.. (1996). Fast Analysis of Lysine in Food Using Protein Microwave Hydrolysis and an Electrochemical Biosensor. Analytical Letters. 29(7). 1125–1137. 27 indexed citations

13.

Cubadda, R., et al.. (1992). Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina. Cereal Foods World. 37(12). 866–869. 51 indexed citations

14.

Carcea, Marina, R. Cubadda, & Rita Acquistucci. (1992). Physiochemical and Rheological Characterization of Sorghum Starch. Journal of Food Science. 57(4). 1024–1025. 15 indexed citations

15.

D’Egidio, M. G., et al.. (1990). Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality.. Europe PMC (PubMed Central). 67(3). 275–281. 217 indexed citations

16.

Cubadda, R., et al.. (1990). Concentrations of radiocaesium in Italian durum wheat and its products after the Chernobyl accident. Journal of Environmental Radioactivity. 11(2). 177–182. 6 indexed citations

17.

Cubadda, R., et al.. (1975). Genetic control of esterases in common wheat. Theoretical and Applied Genetics. 45(7). 290–293. 15 indexed citations

18.

Cubadda, R., et al.. (1974). Separation by gel electrofocusing and characterisation of wheat esterases. Journal of the Science of Food and Agriculture. 25(4). 417–422. 9 indexed citations

19.

Cubadda, R., et al.. (1973). [A new technic for separation of multiple forms of plant esterases with ionic gel-focalization].. PubMed. 49(5). 328–32. 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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