Roberto Selvaggini

6.7k total citations
99 papers, 5.3k citations indexed

About

Roberto Selvaggini is a scholar working on Organic Chemistry, Food Science and Biochemistry. According to data from OpenAlex, Roberto Selvaggini has authored 99 papers receiving a total of 5.3k indexed citations (citations by other indexed papers that have themselves been cited), including 79 papers in Organic Chemistry, 41 papers in Food Science and 36 papers in Biochemistry. Recurrent topics in Roberto Selvaggini's work include Edible Oils Quality and Analysis (79 papers), Phytochemicals and Antioxidant Activities (30 papers) and Essential Oils and Antimicrobial Activity (25 papers). Roberto Selvaggini is often cited by papers focused on Edible Oils Quality and Analysis (79 papers), Phytochemicals and Antioxidant Activities (30 papers) and Essential Oils and Antimicrobial Activity (25 papers). Roberto Selvaggini collaborates with scholars based in Italy, Spain and Tunisia. Roberto Selvaggini's co-authors include Maurizio Servili, A. Taticchi, Sonia Esposto, Gianfrancesco Montedoro, Stefania Urbani, Gian Francesco Montedoro, Gianluca Veneziani, Maura Baldioli, Beatrice Sordini and Alceo Macchioni and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Agricultural and Food Chemistry.

In The Last Decade

Roberto Selvaggini

96 papers receiving 5.2k citations

Peers

Countries citing papers authored by Roberto Selvaggini

Since Specialization

Citations

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

Fields of papers citing papers by Roberto Selvaggini

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Roberto Selvaggini

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells 2024 ·Nutrients ·Nicola Pinna, Federica Ianni, Carmela Conte, Michela Codini, (unknown), Stefania Urbani, Roberto Selvaggini, Lina Cossignani, Francesca Blasi	1
2	Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics 2024 ·Foods ·(unknown), Diego L. García‐González, Gianluca Veneziani, Stefania Urbani, (unknown), Sonia Esposto, A. Taticchi, Roberto Selvaggini, Maurizio Servili	0
3	Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils 2023 ·Foods ·Sonia Esposto, Stefania Urbani, Roberto Selvaggini, A. Taticchi, Tullia Gallina Toschi, (unknown), Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili	1
4	Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale 2023 ·Food Bioscience ·Antonia Tamborrino, Roberto Selvaggini, Gianluca Veneziani, (unknown), Alessandro Leone, Maurizio Servili	2
5	Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments 2023 ·Foods ·Nicola Pinna, Federica Ianni, Roberto Selvaggini, Stefania Urbani, Michela Codini, Luca Grispoldi, Beniamino T. Cenci‐Goga, Lina Cossignani, Francesca Blasi	14
6	Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life 2023 ·Foods ·(unknown), Stefania Urbani, Beatrice Sordini, Maurizio Servili, Roberto Selvaggini, Gianluca Veneziani, David Ranucci, A. Taticchi, Sonia Esposto	1
7	Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions 2022 ·Horticulturae ·(unknown), Antonino Ioppolo, Gianluca Veneziani, Roberto Selvaggini, Maurizio Servili, Riccardo Lo Bianco, Tiziano Caruso	10
8	Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking 2021 ·Foods ·Dino Miraglia, Marta Castrica, Sonia Esposto, Rossana Roila, Roberto Selvaggini, Stefania Urbani, A. Taticchi, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili	10
9	The antiinflammatory and antifibrotic effect of olive phenols and Lactiplantibacillus plantarum IMC513 in dextran sodium sulfate–induced chronic colitis 2021 ·Nutrition ·Antonella Vetuschi, Natalia Battista, Simona Pompili, Alfredo Cappariello, Roberta Prete, A. Taticchi, Roberto Selvaggini, (unknown), Aldo Corsetti, Roberta Sferra	13
10	High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds 2020 ·Food Chemistry ·A. Taticchi, Sonia Esposto, Gianluca Veneziani, A. Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, (unknown), Luca Sebastiani, Maurizio Servili	40
11	Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions 2019 ·Food Chemistry ·Sonia Esposto, Roberto Selvaggini, A. Taticchi, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili	41
12	A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes 2018 ·Food Chemistry ·Beatrice Sordini, Gianluca Veneziani, Maurizio Servili, Sonia Esposto, Roberto Selvaggini, (unknown), A. Taticchi	42
13	Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology 2018 ·Meat Science ·Beniamino T. Cenci‐Goga, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Luca Grispoldi, Roberto Selvaggini, Marco Ceccarelli, Salvatore Barbera	19
14	Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality 2016 ·Food Chemistry ·Gianluca Veneziani, Sonia Esposto, A. Taticchi, Stefania Urbani, Roberto Selvaggini, Ilona Di Maio, Beatrice Sordini, Maurizio Servili	44
15	Contribution of irrigation and cultivars to volatile profile and sensory attributes of selected virgin olive oils produced in Tunisia 2011 ·International Journal of Food Science & Technology ·Samia Dabbou, (unknown), (unknown), Roberto Selvaggini, Hechmi Chehab, Sihem Dabbou, A. Taticchi, Maurizio Servili, Mohamed Hammami	18
16	Comparison of the Chemical Composition and the Organoleptic Profile of Virgin Olive Oil from Two Wild and Two Cultivated Tunisian Olea europaea 2011 ·Chemistry & Biodiversity ·Samia Dabbou, (unknown), (unknown), Roberto Selvaggini, Stefania Urbani, A. Taticchi, Maurizio Servili, Mohamed Hammami	40
17	Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 2011 ·International Journal of Food Microbiology ·Maurizio Servili, Carlo Giuseppe Rizzello, A. Taticchi, Sonia Esposto, Stefania Urbani, (unknown), Ilona Di Maio, Roberto Selvaggini, Marco Gobbetti, Raffaella Di Cagno	112
18	Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure 2009 ·Inflammopharmacology ·Maurizio Servili, Sonia Esposto, Roberto Fabiani, Stefania Urbani, A. Taticchi, (unknown), Roberto Selvaggini, Gian Francesco Montedoro	330
19	Effect of the time of exposure to the air contact of olive pastes during mechanical extraction process on the volatile and phenolic compounds of virgin olive oil. Innovation in virgin olive oil processing 2002 ·Maurizio Servili, Roberto Selvaggini, Maura Baldioli, (unknown), A. Taticchi, Sonia Esposto, Gian Francesco Montedoro	3
20	Characterization of some Italian virgin olive oils in relation to origin area 1995 ·Gian Francesco Montedoro, Maurizio Servili, Maura Baldioli, Roberto Selvaggini, Giuseppe Perretti, (unknown), Lina Cossignani, Pietro Damiani	8

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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