Rinaldo Botondi
- Biochemistry top 1%
- Phytochemicals and Antioxidant Activities 10
- Food Science top 1%
- Fermentation and Sensory Analysis 12
- Plant Science top 2%
- Postharvest Quality and Shelf Life Management 41
- Plant Physiology and Cultivation Studies 25
- Horticultural and Viticultural Research 21
- Plant Surface Properties and Treatments 4
- Biotechnology top 5%
- Listeria monocytogenes in Food Safety 6
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- Meat and Animal Product Quality 6
Rinaldo Botondi
63 papers receiving 1.5k citations
Peers
Comparison fields: 5 of 79
- Biochemistry 381
- Food Science 642
- Plant Science 1.3k
- Biotechnology 122
- Tourism, Leisure and Hospitality Management 19
Countries citing papers authored by Rinaldo Botondi
This map shows the geographic impact of Rinaldo Botondi'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 Rinaldo Botondi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Rinaldo Botondi more than expected).
Fields of papers citing papers by Rinaldo Botondi
This network shows the impact of papers produced by Rinaldo Botondi. 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 Rinaldo Botondi. The network helps show where Rinaldo Botondi may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Rinaldo Botondi, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2025 | 0 | |
| 3 | 2025 | 0 | |
| 4 | 2023 | 21 | |
| 5 | 2021 | 99 | |
| 6 | Qualitative validation of the ISO 22000 production process for salamella romana. | 2017 | 1 |
| 7 | 2017 | 39 | |
| 8 | 2015 | 84 | |
| 9 | 2015 | 14 | |
| 10 | 2012 | 16 | |
| 11 | 2011 | 61 | |
| 12 | Influenza della temperatura di appassimento sulla qualità di uve varietà Montepulciano. | 2008 | 4 |
| 13 | 2006 | 4 | |
| 14 | 2005 | 49 | |
| 15 | 2000 | 13 | |
| 16 | Effect of low oxygen treatment for 9 days at 5 degrees C or 18 degrees C on postharvest quality of ripe apricots. | 1999 | 1 |
| 17 | Postharvest physiology of red chicory stored at 0 degree and 6 degrees C. | 1996 | 3 |
| 18 | 1995 | 4 | |
| 19 | 1995 | 20 | |
| 20 | Short exposures of red raspberry (Rubus idaeus L.) to high carbon dioxide and low oxygen at low temperature prevent postharvest grey mold (Botrytis cinerea Pers.) | 1993 | 1 |
About Rinaldo Botondi
Rinaldo Botondi is a scholar working on Biochemistry, Plant Science, Food Science, Biotechnology and Tourism, Leisure and Hospitality Management, having authored 67 papers that have together received 1.6k indexed citations. Recurring topics across this work include Postharvest Quality and Shelf Life Management (41 papers), Plant Physiology and Cultivation Studies (25 papers), Horticultural and Viticultural Research (21 papers), Fermentation and Sensory Analysis (12 papers), Phytochemicals and Antioxidant Activities (10 papers), Listeria monocytogenes in Food Safety (6 papers), Meat and Animal Product Quality (6 papers) and Plant Surface Properties and Treatments (4 papers). The work is most often cited by research in Biochemistry (381 citations), Food Science (642 citations), Plant Science (1.3k citations), Biotechnology (122 citations) and Tourism, Leisure and Hospitality Management (19 citations). Rinaldo Botondi has collaborated with scholars based in Italy, Greece and Spain. Frequent co-authors include Fabio Mencarelli, Andrea Bellincontro, Diana De Santis, Riccardo Massantini, Roberto Forniti, V. Costantini, Anna Maria Vettraino, R. Muleo, Milena Petriccione and Panagiotis Kefalas. Their work appears in journals such as Journal of the Science of Food and Agriculture, Postharvest Biology and Technology, Foods, Food Chemistry and Journal of Agricultural and Food Chemistry.
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.