Raffaele Romano

3.8k total citations
194 papers, 2.8k citations indexed

About

Raffaele Romano is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Raffaele Romano has authored 194 papers receiving a total of 2.8k indexed citations (citations by other indexed papers that have themselves been cited), including 70 papers in Food Science, 47 papers in Plant Science and 40 papers in Nutrition and Dietetics. Recurrent topics in Raffaele Romano's work include Quantum Information and Cryptography (25 papers), Meat and Animal Product Quality (23 papers) and Phytochemicals and Antioxidant Activities (22 papers). Raffaele Romano is often cited by papers focused on Quantum Information and Cryptography (25 papers), Meat and Animal Product Quality (23 papers) and Phytochemicals and Antioxidant Activities (22 papers). Raffaele Romano collaborates with scholars based in Italy, United States and Russia. Raffaele Romano's co-authors include Fabiana Pizzolongo, Alessandra Aiello, Nadia Manzo, Paolo Masi, Antonello Santini, Lucia De Luca, Felicia Masucci, Maria Aponte, Antonio Di Francia and Domenico D’Alessandro and has published in prestigious journals such as Physical Review Letters, SHILAP Revista de lepidopterología and Analytical Chemistry.

In The Last Decade

Raffaele Romano

182 papers receiving 2.7k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Raffaele Romano Italy 31 1.0k 709 486 463 393 194 2.8k
Adrian J. Charlton United Kingdom 23 617 0.6× 476 0.7× 211 0.4× 887 1.9× 196 0.5× 41 2.3k
Jesús M. Frías Ireland 41 1.5k 1.5× 1.5k 2.1× 344 0.7× 581 1.3× 347 0.9× 114 4.6k
Yao‐Wen Huang United States 29 1.1k 1.1× 689 1.0× 326 0.7× 881 1.9× 357 0.9× 64 4.4k
Vikas Nanda India 31 1.2k 1.2× 529 0.7× 206 0.4× 215 0.5× 211 0.5× 183 3.3k
Franco Pedreschi Chile 40 3.2k 3.1× 1.8k 2.5× 647 1.3× 396 0.9× 499 1.3× 97 5.2k
Wen Huang China 26 687 0.7× 754 1.1× 235 0.5× 561 1.2× 70 0.2× 106 2.4k
Alessandro Ulrici Italy 35 642 0.6× 491 0.7× 333 0.7× 412 0.9× 353 0.9× 127 3.0k
Mengyao Zhao China 28 913 0.9× 579 0.8× 249 0.5× 967 2.1× 310 0.8× 118 2.9k
Yuanxing Wang China 29 1.1k 1.1× 1.7k 2.4× 408 0.8× 797 1.7× 66 0.2× 85 3.7k

Countries citing papers authored by Raffaele Romano

Since Specialization
Citations

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

Fields of papers citing papers by Raffaele Romano

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Raffaele Romano

This figure shows the co-authorship network connecting the top 25 collaborators of Raffaele Romano. A scholar is included among the top collaborators of Raffaele Romano 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 Raffaele Romano. Raffaele Romano 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.
Miele, Nicoletta A., Stefania Volpe, Mariavittoria Verrillo, et al.. (2025). Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics. Applied Food Research. 5(1). 100778–100778. 1 indexed citations
2.
Velotto, Salvatore, Lucia Coppola, Annalisa Romano, et al.. (2024). Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment. Journal of Food Composition and Analysis. 139. 107031–107031. 1 indexed citations
3.
Luca, Lucia De, et al.. (2024). Reducing the acrylamide concentration in homemade bread processed with L-asparaginase. LWT. 209. 116770–116770. 6 indexed citations
4.
Velotto, Salvatore, Pasquale Ferranti, Gianfranco Mamone, et al.. (2024). Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach. Foods. 13(7). 1044–1044. 3 indexed citations
5.
Spadafora, Natasha D., Carsten T. Müller, Lucia De Luca, et al.. (2024). Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars. Horticulturae. 10(8). 863–863. 4 indexed citations
6.
Langellotti, Antonio Luca, Beatriz Martín-García, Vito Verardo, et al.. (2023). New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste. Sustainability. 15(2). 1147–1147. 11 indexed citations
7.
Romano, Raffaele, Lucia De Luca, Alessandra Aiello, et al.. (2022). Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels. International Journal of Food Science & Technology. 57(6). 3826–3837. 46 indexed citations
8.
Luca, Lucia De, Giulia Graziani, Christophe El‐Nakhel, et al.. (2022). Biostimulants Application on Olea europaea L. in Mediterranean Conditions Increase the Production and Bioactive Compounds of Drupes and Oil. Agriculture. 12(12). 2173–2173. 6 indexed citations
9.
10.
Esposito, Francesco, Salvatore Velotto, Raffaele Romano, et al.. (2022). Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods. Foods. 11(18). 2834–2834. 20 indexed citations
11.
Romano, Raffaele, et al.. (2021). Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction. International Journal of Food Science & Technology. 56(9). 4658–4668. 23 indexed citations
12.
Luz, Carlos, Juan Manuel Quiles, Raffaele Romano, et al.. (2021). Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. International Journal of Food Science & Technology. 56(9). 4585–4593. 14 indexed citations
13.
Capece, Angela, Gianluigi Mauriello, Rocchina Pietrafesa, et al.. (2021). Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation. Fermentation. 7(3). 112–112. 5 indexed citations
14.
Romano, Raffaele, et al.. (2020). Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide. International Journal of Food Science & Technology. 55(10). 3334–3342. 22 indexed citations
15.
Ciriello, Michele, Antonio Pannico, Christophe El‐Nakhel, et al.. (2020). Sweet Basil Functional Quality as Shaped by Genotype and Macronutrient Concentration Reciprocal Action. Plants. 9(12). 1786–1786. 22 indexed citations
16.
Esposito, Francesco, et al.. (2019). Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion. Molecules. 24(19). 3629–3629. 38 indexed citations
17.
Manzo, Nadia, Fabiana Pizzolongo, Giuseppe Meca, et al.. (2018). Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety. Molecules. 23(11). 2871–2871. 18 indexed citations
18.
Pannico, Antonio, Chiara Cirillo, Matteo Giaccone, et al.. (2017). Fruit position within the canopy affects kernel lipid composition of hazelnuts. Journal of the Science of Food and Agriculture. 97(14). 4790–4799. 22 indexed citations
19.
Romano, Annalisa, et al.. (2015). Microscopic and Thermal Characteristics of Experimental Models of Starch, Gliadins, Glutenins and Gluten from Semolina. SHILAP Revista de lepidopterología. 8 indexed citations
20.
Romano, Raffaele, et al.. (2009). EXTRACTION OF LIPIDS AND ESSENTIAL OILS FROM VEGETABLE MATRIX BY LIQUID CARBON DIOXIDE. SHILAP Revista de lepidopterología. 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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