Raffaella Vito

825 total citations
12 papers, 659 citations indexed

About

Raffaella Vito is a scholar working on Organic Chemistry, Food Science and Biochemistry. According to data from OpenAlex, Raffaella Vito has authored 12 papers receiving a total of 659 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Organic Chemistry, 8 papers in Food Science and 4 papers in Biochemistry. Recurrent topics in Raffaella Vito's work include Edible Oils Quality and Analysis (9 papers), Spectroscopy and Chemometric Analyses (4 papers) and Phytochemicals and Antioxidant Activities (3 papers). Raffaella Vito is often cited by papers focused on Edible Oils Quality and Analysis (9 papers), Spectroscopy and Chemometric Analyses (4 papers) and Phytochemicals and Antioxidant Activities (3 papers). Raffaella Vito collaborates with scholars based in Italy and Israel. Raffaella Vito's co-authors include Franca Angerosa, Carla Basti, Nicola d’Alessandro, Arnaldo Serraiocco, Maria Gabriella Di Serio, Giorgio Bianchi, Zeev Wiesman, Barbara Lanza, Enzo Perri and M. Pellegrino and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of the Science of Food and Agriculture.

In The Last Decade

Raffaella Vito

12 papers receiving 617 citations

Peers

Countries citing papers authored by Raffaella Vito

Since Specialization

Citations

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

Fields of papers citing papers by Raffaella Vito

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Raffaella Vito

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

All Works

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12 of 12 papers shown

#	Work	Indexed citations
1	Commercial extra virgin olive oils 2017 ·British Food Journal ·(unknown), (unknown), Maria Gabriella Di Serio, Raffaella Vito	1
2	Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv 2015 ·European Journal of Lipid Science and Technology ·Maria Gabriella Di Serio, (unknown), (unknown), M. Pellegrino, Raffaella Vito, Enzo Perri	19
3	Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil 2014 ·Grasas y Aceites ·Maria Gabriella Di Serio, (unknown), (unknown), Raffaella Vito, (unknown), (unknown)	3
4	Influence of olive crushing methods on the yields and oil characteristics 2010 ·European Journal of Lipid Science and Technology ·(unknown), Maria Gabriella Di Serio, (unknown), Raffaella Vito, (unknown), Luciano Di Giovacchino	17
5	Regional Variation in Shea Butter Lipid and Triterpene Composition in Four African Countries 2005 ·Journal of Agricultural and Food Chemistry ·(unknown), (unknown), Arnaldo Serraiocco, Raffaella Vito, Zeev Wiesman, Giorgio Bianchi	69
6	Influence of malaxation temperature and time on the quality of virgin olive oils 2001 ·Food Chemistry ·Franca Angerosa, (unknown), Carla Basti, Raffaella Vito	215
7	Virgin olive oil differentiation in relation to extraction methodologies 2000 ·Journal of the Science of Food and Agriculture ·Franca Angerosa, (unknown), Carla Basti, Raffaella Vito, Arnaldo Serraiocco	36
8	RELATIONSHIP BETWEEN AROMA COMPONENTS AND MALAXATION TIME OF OLIVE PASTE 1999 ·Acta Horticulturae ·Franca Angerosa, Nicola d’Alessandro, Marco Di Girolamo, Raffaella Vito, Arnaldo Serraiocco	10
9	Effect of fruit stone removal on the production of virgin olive oil volatile compounds 1999 ·Food Chemistry ·Franca Angerosa, Carla Basti, Raffaella Vito, Barbara Lanza	31
10	Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars 1999 ·Journal of Agricultural and Food Chemistry ·Franca Angerosa, Carla Basti, Raffaella Vito	134
11	Biogeneration of Volatile Compounds in Virgin Olive Oil: Their Evolution in Relation to Malaxation Time 1998 ·Journal of Agricultural and Food Chemistry ·Franca Angerosa, Nicola d’Alessandro, Carla Basti, Raffaella Vito	78
12	Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data 1996 ·Journal of the Science of Food and Agriculture ·Franca Angerosa, Maria Gabriella Di Serio, Raffaella Vito, (unknown)	46

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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