Roberto King

453 total citations
12 papers, 342 citations indexed

About

Roberto King is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Roberto King has authored 12 papers receiving a total of 342 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Nutrition and Dietetics, 7 papers in Food Science and 2 papers in Plant Science. Recurrent topics in Roberto King's work include Food composition and properties (7 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Proteins in Food Systems (2 papers). Roberto King is often cited by papers focused on Food composition and properties (7 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Proteins in Food Systems (2 papers). Roberto King collaborates with scholars based in Switzerland, Belgium and United Kingdom. Roberto King's co-authors include Lisa Lamothe, Sathaporn Srichuwong, Delphine Curti, Sean Austin, Alastair B. Ross, Christophe M. Courtin, Kim‐Anne Lê, Heddie Mejborn, Chris J. Seal and J.W. van der Kamp and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Advances in Nutrition.

In The Last Decade

Roberto King

12 papers receiving 329 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Roberto King Switzerland	8	229	187	71	58	26	12	342
Valeria Turfani Italy	9	240 1.0×	177 0.9×	97 1.4×	55 0.9×	10 0.4×	17	347
David C Mugford France	6	213 0.9×	109 0.6×	126 1.8×	28 0.5×	20 0.8×	8	357
Mehmet Tulbek Canada	10	213 0.9×	174 0.9×	119 1.7×	18 0.3×	27 1.0×	13	356
Ludmilla de Carvalho Oliveira Brazil	10	254 1.1×	213 1.1×	67 0.9×	16 0.3×	12 0.5×	18	353
Joanne Storsley Canada	10	309 1.3×	177 0.9×	187 2.6×	26 0.4×	37 1.4×	15	438
Ángela Zuleta Argentina	14	332 1.4×	209 1.1×	131 1.8×	22 0.4×	47 1.8×	31	475
Fred Gates Finland	11	231 1.0×	137 0.7×	106 1.5×	14 0.2×	23 0.9×	19	417
Federico Morreale Italy	10	254 1.1×	213 1.1×	119 1.7×	25 0.4×	14 0.5×	11	386
Patricia Arcia Uruguay	13	194 0.8×	243 1.3×	69 1.0×	30 0.5×	8 0.3×	36	373
Jana Rysová Czechia	9	147 0.6×	135 0.7×	62 0.9×	24 0.4×	6 0.2×	27	283

Countries citing papers authored by Roberto King

Since Specialization

Citations

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

Fields of papers citing papers by Roberto King

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Roberto King

This figure shows the co-authorship network connecting the top 25 collaborators of Roberto King. A scholar is included among the top collaborators of Roberto King 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 Roberto King. Roberto King 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

Bondt, Yamina De, et al.. (2021). Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability. Journal of Cereal Science. 102. 103360–103360. 10 indexed citations

Chanvrier, Hélène, et al.. (2021). Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study. Foods. 10(2). 472–472. 3 indexed citations

Chanvrier, Hélène, et al.. (2020). Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran. Innovative Food Science & Emerging Technologies. 66. 102520–102520. 16 indexed citations

Chanvrier, Hélène, et al.. (2020). Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods. 9(6). 738–738. 38 indexed citations

Bondt, Yamina De, et al.. (2020). The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran. Foods. 9(12). 1755–1755. 22 indexed citations

Ross, Alastair B., J.W. van der Kamp, Roberto King, et al.. (2017). Perspective: A Definition for Whole-Grain Food Products—Recommendations from the Healthgrain Forum. Advances in Nutrition. 8(4). 525–531. 82 indexed citations

Srichuwong, Sathaporn, et al.. (2017). Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents. Food Chemistry. 233. 1–10. 135 indexed citations

Kamp, J.W. van der, et al.. (2004). Exploring costs and benefits of HACCP: a pilot study in the dairy and meat products industry in the European Union. CentAUR (University of Reading). 2 indexed citations

King, Roberto, et al.. (2001). Fate of Postharvest-Applied Dichlorvos in Stored and Processed Dates. Journal of Agricultural and Food Chemistry. 49(3). 1239–1245. 20 indexed citations

10.

King, Roberto & P.S.J. Cheetham. (1987). Food Biotechnology—1. 12 indexed citations

11.

King, Roberto & P.S.J. Cheetham. (1987). Food biotechnology. I.. 1 indexed citations

12.

Smith, R. S., et al.. (1982). Offshore Facilities Weight, Area, and Cost Estimation Performed by Systems Computer Simulation. Offshore Technology Conference. 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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