Rossana Coda

8.3k total citations · 2 hit papers
97 papers, 6.4k citations indexed

About

Rossana Coda is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Rossana Coda has authored 97 papers receiving a total of 6.4k indexed citations (citations by other indexed papers that have themselves been cited), including 75 papers in Nutrition and Dietetics, 61 papers in Food Science and 33 papers in Plant Science. Recurrent topics in Rossana Coda's work include Food composition and properties (66 papers), Microbial Metabolites in Food Biotechnology (42 papers) and Probiotics and Fermented Foods (33 papers). Rossana Coda is often cited by papers focused on Food composition and properties (66 papers), Microbial Metabolites in Food Biotechnology (42 papers) and Probiotics and Fermented Foods (33 papers). Rossana Coda collaborates with scholars based in Finland, Italy and China. Rossana Coda's co-authors include Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno, Kati Katina, Maria De Angelis, Luana Nionelli, Michela Verni, Marco Montemurro, José Antonio Curiel and Yaqin Wang and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Rossana Coda

96 papers receiving 6.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Exploitation of vegetables and fruits through lactic acid fermentation

2012 468 citations Raffaella Di Cagno, Rossana Coda et al. Food Microbiology profile →
Flavor challenges in extruded plant‐based meat alternatives: A review

2022 175 citations Yaqin Wang, Fabio Tuccillo et al. profile →

Peers

Countries citing papers authored by Rossana Coda

Since Specialization

Citations

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

Fields of papers citing papers by Rossana Coda

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Rossana Coda

This figure shows the co-authorship network connecting the top 25 collaborators of Rossana Coda. A scholar is included among the top collaborators of Rossana Coda 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 Rossana Coda. Rossana Coda 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	Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese 2025 ·Food Hydrocolloids ·Ching Jian, (unknown), Fabio Tuccillo, (unknown), (unknown), Jing‐Kun Yan, Rossana Coda, Ndegwa Henry Maina, Kati Katina, Yaqin Wang	6
2	Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production 2024 ·Food Research International ·Marco Montemurro, Michela Verni, Francesca Fanelli, (unknown), Ndegwa Henry Maina, (unknown), (unknown), Rossana Coda, Vincenzina Fusco, Carlo Giuseppe Rizzello	1
3	Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain 2024 ·Food and Bioproducts Processing ·(unknown), (unknown), Ndegwa Henry Maina, K. Dilip, Rossana Coda	3
4	Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread 2024 ·Current Research in Food Science ·(unknown), Fabio Tuccillo, Antti Knaapila, (unknown), (unknown), (unknown), Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda	17
5	Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread. 2024 ·Future Foods ·(unknown), Graziana Difonzo, Yaqin Wang, Michela Verni, Giusy Rita Caponio, Rossana Coda, Massimo Blandino, Erica Pontonio	1
6	Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran 2023 ·Food Hydrocolloids ·Yaqin Wang, Fabio Tuccillo, (unknown), (unknown), A. Siitonen, (unknown), Minnamari Edelmann, (unknown), Ndegwa Henry Maina, Kirsi Jouppila, Anna‐Maija Lampi, Mari Sandell, Vieno Piironen, Kaisu Honkapää, Nesli Sözer, Rossana Coda, Antti Knaapila, Kati Katina	12
7	Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate 2022 ·Foods ·Fabio Tuccillo, Yaqin Wang, Minnamari Edelmann, Anna‐Maija Lampi, Rossana Coda, Kati Katina	21
8	Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread 2021 ·Journal of Functional Foods ·Carla Graça, Minnamari Edelmann, Anabela Raymundo, Isabel Sousa, Rossana Coda, Tuula Sontag‐Strohm, Xin Huang	24
9	Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties 2021 ·Foods ·(unknown), Carlo Giuseppe Rizzello, (unknown), Giuseppe Celano, Rossana Coda, Marco Gobbetti, Maria De Angelis, Maria Calasso	16
10	Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges 2021 ·Foods ·Marco Montemurro, Erica Pontonio, Rossana Coda, Carlo Giuseppe Rizzello	157
11	Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights 2019 ·Frontiers in Nutrition ·Michela Verni, Carlo Giuseppe Rizzello, Rossana Coda	121
12	Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour 2016 ·Scientific Reports ·Carlo Giuseppe Rizzello, Ilario Losito, Laura Facchini, Kati Katina, Francesco Palmisano, Marco Gobbetti, Rossana Coda	92
13	Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides 2015 ·Microbial Cell Factories ·Carlo Giuseppe Rizzello, Blanca Hernández‐Ledesma, Samuel Fernández‐Tomé, José Antonio Curiel, Daniela Pinto, Barbara Marzani, Rossana Coda, Marco Gobbetti	39
14	Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 2013 ·Microbial Cell Factories ·Carlo Giuseppe Rizzello, Rossana Coda, D. Sánchez-Macías, Daniela Pinto, Barbara Marzani, Pasquale Filannino, Giammaria Giuliani, Vito Michele Paradiso, Raffaella Di Cagno, Marco Gobbetti	34
15	Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ 2013 ·Microbial Cell Factories ·Carlo Giuseppe Rizzello, Thomas Mueller, Rossana Coda, (unknown), Luana Nionelli, José Antonio Curiel, Marco Gobbetti	36
16	Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties 2012 ·International Journal of Food Microbiology ·Rossana Coda, (unknown), Antonio Trani, Marco Gobbetti, Raffaella Di Cagno	130
17	Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation 2011 ·Nutrition and Cancer ·Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Marco Gobbetti	71
18	Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 2011 ·Food Chemistry ·Carlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, Marco Gobbetti	157
19	Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria 2010 ·Food Microbiology ·Rossana Coda, Carlo Giuseppe Rizzello, Antonio Trani, Marco Gobbetti	95
20	Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation 2010 ·Food Microbiology ·Rossana Coda, Raffaella Di Cagno, Mojisola O. Edema, Luana Nionelli, Marco Gobbetti	25

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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