Silvana Cavella

3.8k total citations
95 papers, 2.9k citations indexed

About

Silvana Cavella is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Silvana Cavella has authored 95 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 59 papers in Food Science, 36 papers in Nutrition and Dietetics and 20 papers in Animal Science and Zoology. Recurrent topics in Silvana Cavella's work include Sensory Analysis and Statistical Methods (29 papers), Biochemical Analysis and Sensing Techniques (21 papers) and Meat and Animal Product Quality (20 papers). Silvana Cavella is often cited by papers focused on Sensory Analysis and Statistical Methods (29 papers), Biochemical Analysis and Sensing Techniques (21 papers) and Meat and Animal Product Quality (20 papers). Silvana Cavella collaborates with scholars based in Italy, Russia and Spain. Silvana Cavella's co-authors include Paolo Masi, Rossella Di Monaco, Elena Torrieri, Nicoletta A. Miele, Francesco Villani, Stefania Volpe, Fidel Toldrá, Annalisa Casaburi, Danilo Ercolini and Olimpia Pepe and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Food Chemistry.

In The Last Decade

Silvana Cavella

92 papers receiving 2.8k citations

Peers

Silvana Cavella
Ana Carla Marques Pinheiro Brazil
Dolores O’Riordan Ireland
Paolo Masi Italy
Javier Martı́nez-Monzó Spain
Carmen J. Contreras‐Castillo Brazil
Elke Scholten Netherlands
Carolyn F. Ross United States
Marta Suely Madruga Brazil
Pavan Kumar India
Luisa Torri Italy
Ana Carla Marques Pinheiro Brazil
Silvana Cavella
Citations per year, relative to Silvana Cavella Silvana Cavella (= 1×) peers Ana Carla Marques Pinheiro

Countries citing papers authored by Silvana Cavella

Since Specialization
Citations

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

Fields of papers citing papers by Silvana Cavella

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Silvana Cavella

This figure shows the co-authorship network connecting the top 25 collaborators of Silvana Cavella. A scholar is included among the top collaborators of Silvana Cavella 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 Silvana Cavella. Silvana Cavella 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
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Langellotti, Antonio Luca, et al.. (2025). New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food. Food Production Processing and Nutrition. 7(1). 2 indexed citations
3.
Marotta, A., et al.. (2025). Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products. Polymers. 17(6). 735–735. 5 indexed citations
4.
Miele, Nicoletta A., Stefania Volpe, Mariavittoria Verrillo, et al.. (2025). Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics. Applied Food Research. 5(1). 100778–100778. 1 indexed citations
5.
Miele, Nicoletta A., et al.. (2024). Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels. Journal of Food Engineering. 387. 112330–112330. 3 indexed citations
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Khan, Muhammad Rehan, et al.. (2021). Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension. Coatings. 11(8). 899–899. 51 indexed citations
8.
Fidaleo, Marcello, et al.. (2021). Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis. Food and Bioproducts Processing. 127. 128–138. 5 indexed citations
9.
Miele, Nicoletta A., et al.. (2020). Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children. Journal of Food Science. 85(4). 1265–1273. 5 indexed citations
10.
Miele, Nicoletta A., et al.. (2019). Modeling grinding kinetics of fat based anhydrous pastes. Journal of Food Engineering. 268. 109732–109732. 14 indexed citations
11.
Miele, Nicoletta A., et al.. (2019). How sensory sensitivity to graininess could be measured?. Journal of Texture Studies. 51(2). 242–251. 24 indexed citations
12.
Miele, Nicoletta A., et al.. (2019). Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt. Journal of Sensory Studies. 34(4). 5 indexed citations
13.
Miele, Nicoletta A., et al.. (2018). Formula optimization approach for an alternative Ready-to-Use Therapeutic Food. LWT. 98. 148–153. 9 indexed citations
14.
Monaco, Rossella Di, et al.. (2018). Strategies to reduce sugars in food. Current Opinion in Food Science. 19. 92–97. 103 indexed citations
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Mennella, Ilario, Rossella Di Monaco, Rosalia Ferracane, et al.. (2017). Salivary endocannabinoids andN-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking. Food & Function. 9(1). 476–484. 14 indexed citations
17.
Miele, Nicoletta A., et al.. (2017). Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends in Food Science & Technology. 64. 87–93. 52 indexed citations
18.
Monaco, Rossella Di, et al.. (2016). Temporal sweetness profile of MNEI protein in gelled model systems. Journal of Sensory Studies. 31(5). 382–392. 10 indexed citations
19.
Miele, Nicoletta A., Rossella Di Monaco, Paolo Masi, & Silvana Cavella. (2015). Reduced-Calorie Filling Cream: Formula Optimization and Mechanical Characterization. SHILAP Revista de lepidopterología. 14 indexed citations
20.
Nobile, Matteo Alessandro Del, et al.. (2003). Shelf life extension of durum wheat bread.. Italian Journal of Food Science. 15(3). 383–393. 18 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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