Roberto Massini

1.3k total citations
35 papers, 988 citations indexed

About

Roberto Massini is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Roberto Massini has authored 35 papers receiving a total of 988 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 6 papers in Animal Science and Zoology and 5 papers in Nutrition and Dietetics. Recurrent topics in Roberto Massini's work include Food Drying and Modeling (7 papers), Meat and Animal Product Quality (6 papers) and Phytochemicals and Antioxidant Activities (5 papers). Roberto Massini is often cited by papers focused on Food Drying and Modeling (7 papers), Meat and Animal Product Quality (6 papers) and Phytochemicals and Antioxidant Activities (5 papers). Roberto Massini collaborates with scholars based in Italy and Ireland. Roberto Massini's co-authors include Massimiliano Rinaldi, Maurizio Bevilacqua, Massimo Bertolini, Davide Barbanti, Monica Anese, Maria Cristina Nicoli, Emma Chiavaro, C.R. Lerici, Elena Vittadini and Rosalba Lanciotti and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Roberto Massini

33 papers receiving 926 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Roberto Massini Italy 18 522 205 187 176 159 35 988
Ricardo Simpson Chile 21 788 1.5× 162 0.8× 152 0.8× 259 1.5× 90 0.6× 60 1.3k
Josip Šimunović United States 22 692 1.3× 166 0.8× 99 0.5× 222 1.3× 105 0.7× 67 1.2k
Tzou‐Chi Huang Taiwan 20 361 0.7× 205 1.0× 77 0.4× 217 1.2× 381 2.4× 41 1.0k
Davide Barbanti Italy 19 575 1.1× 185 0.9× 363 1.9× 240 1.4× 143 0.9× 48 1.0k
Sohrab Moini Iran 17 450 0.9× 147 0.7× 164 0.9× 264 1.5× 225 1.4× 36 1.1k
Sergio Almonacid Chile 22 818 1.6× 143 0.7× 275 1.5× 342 1.9× 269 1.7× 76 1.5k
Madhuresh Dwivedi India 19 569 1.1× 318 1.6× 71 0.4× 243 1.4× 118 0.7× 72 1.2k
Francis Courtois France 20 817 1.6× 186 0.9× 74 0.4× 346 2.0× 64 0.4× 49 1.3k
Kambhampati Vivek India 15 568 1.1× 241 1.2× 70 0.4× 252 1.4× 138 0.9× 49 916
Nantawan Therdthai Thailand 18 840 1.6× 346 1.7× 92 0.5× 312 1.8× 66 0.4× 54 1.2k

Countries citing papers authored by Roberto Massini

Since Specialization
Citations

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

Fields of papers citing papers by Roberto Massini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Roberto Massini

This figure shows the co-authorship network connecting the top 25 collaborators of Roberto Massini. A scholar is included among the top collaborators of Roberto Massini 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 Massini. Roberto Massini 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.
Rinaldi, Massimiliano, Emma Chiavaro, & Roberto Massini. (2014). Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling. International Journal of Food Engineering. 10(2). 233–241. 4 indexed citations
2.
Bignardi, Chiara, Antonella Cavazza, Massimiliano Rinaldi, Claudio Corradini, & Roberto Massini. (2012). Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens. Food Chemistry. 140(4). 748–754. 8 indexed citations
3.
Massini, Roberto. (2010). R&D perspectives for the food industry.. 49(500). 19–26. 1 indexed citations
4.
Rinaldi, Massimiliano, Emma Chiavaro, & Roberto Massini. (2010). Pecorino of Appennino Reggiano cheese: evaluation of ripening time using selected physical properties.. Italian Journal of Food Science. 22(1). 54–59. 7 indexed citations
5.
Rinaldi, Massimiliano, Emma Chiavaro, & Roberto Massini. (2010). Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments. International Journal of Food Science & Technology. 45(9). 1909–1917. 15 indexed citations
6.
Barbanti, Davide, et al.. (2009). Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design. Trends in Food Science & Technology. 20. S28–S33. 1 indexed citations
7.
Vittadini, Elena, Massimiliano Rinaldi, Emma Chiavaro, Davide Barbanti, & Roberto Massini. (2004). The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi. Meat Science. 69(4). 749–756. 71 indexed citations
8.
Severini, C., Antonio Derossi, Pasquale M. Falcone, Antonietta Baiano, & Roberto Massini. (2003). The study of acidifying blanching of pickled “Cicorino” leaves using Response Surface Methodology. Journal of Food Engineering. 62(4). 331–335. 6 indexed citations
9.
Anese, Monica, Sonia Calligaris, Maria Cristina Nicoli, & Roberto Massini. (2003). Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes. International Journal of Food Science & Technology. 38(1). 55–61. 8 indexed citations
10.
Anese, Monica, Pasquale M. Falcone, Vincenzo Fogliano, Maria Cristina Nicoli, & Roberto Massini. (2002). Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree. Journal of Food Science. 67(9). 3442–3446. 41 indexed citations
11.
Anese, Monica, C.R. Lerici, Teresa De Pilli, & Roberto Massini. (2000). Oxidative stability of the lipid fraction in roasted coffee. Italian Journal of Food Science. 12(4). 457–462. 14 indexed citations
12.
Severini, C., Tommaso Gomes, Teresa De Pilli, Santina Romani, & Roberto Massini. (2000). Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting. Journal of Agricultural and Food Chemistry. 48(10). 4635–4640. 39 indexed citations
13.
Falcone, Pasquale M., Monica Anese, C. Severini, & Roberto Massini. (1999). Estrapolazione di simulazioni di laboratorio alle condizioni di sterilizzazione termica per prodotti alimentari confezionati. Università Politecnica delle Marche (Università Politecnica delle Marche). 1 indexed citations
14.
Lanciotti, Rosalba, et al.. (1999). Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth ofBacillus stearothermophilus. LWT. 32(4). 223–230. 22 indexed citations
15.
Anese, Monica, Maria Cristina Nicoli, Roberto Massini, & C.R. Lerici. (1999). Effects of drying processing on the Maillard reaction in pasta. Food Research International. 32(3). 193–199. 87 indexed citations
16.
17.
Gobbetti, Marco, Rosalba Lanciotti, Maria De Angelis, et al.. (1999). Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology. International Dairy Journal. 9(12). 865–875. 38 indexed citations
18.
19.
Pittia, Paola, et al.. (1996). Evoluzione di alcune caratteristiche fisiche del caffe durante la torrefazione.. UniTERAMO Research Catalog (University of Teramo). 1 indexed citations
20.
Massini, Roberto, et al.. (1990). Study on physical and physico-chemical changes of coffee beans during roasting. note 1.. Italian Journal of Food Science. 2(2). 123–130. 33 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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