Roberta Comunian

1.1k total citations
29 papers, 865 citations indexed

About

Roberta Comunian is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Roberta Comunian has authored 29 papers receiving a total of 865 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 15 papers in Molecular Biology and 8 papers in Animal Science and Zoology. Recurrent topics in Roberta Comunian's work include Probiotics and Fermented Foods (19 papers), Meat and Animal Product Quality (8 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Roberta Comunian is often cited by papers focused on Probiotics and Fermented Foods (19 papers), Meat and Animal Product Quality (8 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Roberta Comunian collaborates with scholars based in Italy, Brazil and Argentina. Roberta Comunian's co-authors include Antonio Paba, Elisabetta Daga, Luisa Mannu, Ilaria Dupré, M.F. Scintu, Leonardo A. Sechi, Stefania Zanetti, Marco Campus, Pietro Paolo Urgeghe and Nurcan Degirmencioğlu and has published in prestigious journals such as Journal of Dairy Science, Frontiers in Microbiology and International Journal of Food Microbiology.

In The Last Decade

Roberta Comunian

28 papers receiving 837 citations

Peers

Roberta Comunian
Antonio Paba Italy
Lucia Rizzotti Italy
Claire Verraes Belgium
Elisabetta Daga Italy
Ebrahim Rahimi Iran
Junni Tang China
Francesco Pomilio Italy
Leyre Lavilla Lerma Spain
Guerrino Macori Ireland
T. Kuchta Slovakia
Antonio Paba Italy
Roberta Comunian
Citations per year, relative to Roberta Comunian Roberta Comunian (= 1×) peers Antonio Paba

Countries citing papers authored by Roberta Comunian

Since Specialization
Citations

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

Fields of papers citing papers by Roberta Comunian

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Roberta Comunian

This figure shows the co-authorship network connecting the top 25 collaborators of Roberta Comunian. A scholar is included among the top collaborators of Roberta Comunian 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 Roberta Comunian. Roberta Comunian 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.
Campus, Marco, Francesco Corrias, Alberto Angioni, et al.. (2025). Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature. Foods. 14(13). 2159–2159. 2 indexed citations
2.
3.
Comunian, Roberta, et al.. (2024). Development and Application of Starter Cultures. Fermentation. 10(10). 512–512. 3 indexed citations
4.
Paba, Antonio, et al.. (2023). A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods. Microorganisms. 11(4). 823–823. 4 indexed citations
5.
Daga, Elisabetta, et al.. (2023). Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products. Fermentation. 10(1). 29–29. 3 indexed citations
6.
Paba, Antonio, et al.. (2021). Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese. Microorganisms. 9(7). 1363–1363. 5 indexed citations
7.
Paba, Antonio, Elisabetta Daga, Ilaria Dupré, et al.. (2021). Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability. 13(15). 8214–8214. 8 indexed citations
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Paba, Antonio, et al.. (2019). Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase. International Dairy Journal. 96. 15–20. 6 indexed citations
10.
Vero, Luciana De, María Beatrice Boniotti, Marilena Budroni, et al.. (2019). Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections. Microorganisms. 7(12). 685–685. 41 indexed citations
11.
Paba, Antonio, et al.. (2018). Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach. International Journal of Dairy Technology. 72(1). 152–158. 8 indexed citations
12.
Campus, Marco, Nurcan Degirmencioğlu, & Roberta Comunian. (2018). Technologies and Trends to Improve Table Olive Quality and Safety. Frontiers in Microbiology. 9. 617–617. 51 indexed citations
13.
Cabizza, Roberto, Massimo Pes, Roberta Comunian, et al.. (2016). Transfer of oxytetracycline from ovine spiked milk to whey and cheese. International Dairy Journal. 70. 12–17. 24 indexed citations
14.
Perotti, María Cristina, Irma Verónica Wolf, Margherita Addis, et al.. (2014). Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese. Dairy Science and Technology. 94(3). 255–267. 9 indexed citations
15.
Favaro, Lorenzo, Nicoletta P. Mangia, Marina Basaglia, et al.. (2013). Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. Annals of Microbiology. 64(1). 321–331. 36 indexed citations
16.
Benjouad, Abdelaziz, et al.. (2010). Characterization of Enterococci isolated from Moroccan dairy products. African Journal of Microbiology Research. 4(16). 1768–1774. 21 indexed citations
17.
Comunian, Roberta, Antonio Paba, Ilaria Dupré, Elisabetta Daga, & M.F. Scintu. (2010). Evaluation of a microbiological indicator test for antibiotic detection in ewe and goat milk. Journal of Dairy Science. 93(12). 5644–5650. 22 indexed citations
18.
Comunian, Roberta, Elisabetta Daga, Ilaria Dupré, et al.. (2009). Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods. International Journal of Food Microbiology. 138(1-2). 151–156. 76 indexed citations
19.
Mannu, Luisa, Antonio Paba, Elisabetta Daga, et al.. (2003). Comparison of the incidence of virulence determinants and antibiotic resistance between Enterococcus faecium strains of dairy, animal and clinical origin. International Journal of Food Microbiology. 88(2-3). 291–304. 240 indexed citations
20.

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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