Simonetta Fois

433 total citations
17 papers, 349 citations indexed

About

Simonetta Fois is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Simonetta Fois has authored 17 papers receiving a total of 349 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 7 papers in Food Science and 7 papers in Plant Science. Recurrent topics in Simonetta Fois's work include Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Wheat and Barley Genetics and Pathology (5 papers). Simonetta Fois is often cited by papers focused on Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Wheat and Barley Genetics and Pathology (5 papers). Simonetta Fois collaborates with scholars based in Italy. Simonetta Fois's co-authors include Rosella Motzo, Francesco Giunta, Pasquale Catzeddu, Tonina Roggio, Manuela Sanna, B. A. Marchylo, Costantino Fadda, Marco Campus, Paola Conte and Nicola Secchi and has published in prestigious journals such as Food Research International, Field Crops Research and Journal of the Science of Food and Agriculture.

In The Last Decade

Simonetta Fois

17 papers receiving 326 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Simonetta Fois Italy 11 199 150 115 105 27 17 349
E. De Stefanis Italy 11 183 0.9× 184 1.2× 91 0.8× 102 1.0× 30 1.1× 21 367
O. Faměra Czechia 10 235 1.2× 190 1.3× 73 0.6× 124 1.2× 11 0.4× 24 403
Jan Moudrý Czechia 13 283 1.4× 151 1.0× 127 1.1× 175 1.7× 29 1.1× 54 514
Sanita Zute Latvia 10 197 1.0× 171 1.1× 81 0.7× 125 1.2× 6 0.2× 33 368
P. Hucl Canada 13 392 2.0× 212 1.4× 90 0.8× 111 1.1× 14 0.5× 25 576
Mitch Tuinstra United States 9 287 1.4× 115 0.8× 163 1.4× 77 0.7× 21 0.8× 14 460
Luigia Giuzio Italy 11 396 2.0× 100 0.7× 200 1.7× 43 0.4× 41 1.5× 16 479
Yingxin Zhong China 13 393 2.0× 144 1.0× 123 1.1× 54 0.5× 24 0.9× 47 520
Norberto Pogna Italy 15 349 1.8× 114 0.8× 108 0.9× 45 0.4× 13 0.5× 25 493
Angeline van Biljon South Africa 16 572 2.9× 164 1.1× 203 1.8× 116 1.1× 43 1.6× 72 732

Countries citing papers authored by Simonetta Fois

Since Specialization
Citations

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

Fields of papers citing papers by Simonetta Fois

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Simonetta Fois

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

All Works

17 of 17 papers shown
1.
Catzeddu, Pasquale, et al.. (2023). Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods. 12(14). 2641–2641. 7 indexed citations
2.
Fraumene, Cristina, et al.. (2022). Dynamics of Microbiota in Three Backslopped Liquid Sourdoughs That Were Triggered with the Same Starter Strains. Fermentation. 8(10). 571–571. 6 indexed citations
3.
Piga, Antonio, Paola Conte, Simonetta Fois, et al.. (2021). Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods. 10(5). 920–920. 28 indexed citations
4.
5.
Fois, Simonetta, et al.. (2019). Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties. Foods. 8(9). 422–422. 21 indexed citations
6.
Sanna, Manuela, Simonetta Fois, Giovanni Falchi, et al.. (2018). Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread. Food Science and Biotechnology. 28(3). 721–730. 14 indexed citations
7.
Secchi, Nicola, Costantino Fadda, M. Piccinini, et al.. (2018). The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs. Journal of Food Quality. 2018. 1–8. 3 indexed citations
8.
Secchi, Nicola, Costantino Fadda, Ivo Pinna, et al.. (2018). Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder. Journal of Food Quality. 2018. 1–10. 6 indexed citations
9.
Fois, Simonetta, et al.. (2017). Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough. LWT. 89. 496–502. 16 indexed citations
10.
Vinci, Paolo, Simonetta Fois, Eugenio Parente, Tonina Roggio, & Pasquale Catzeddu. (2013). A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing. International Journal of Food Science & Technology. 48(12). 2541–2550. 3 indexed citations
11.
Fois, Simonetta, Costantino Fadda, Roberto Tonelli, et al.. (2012). Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs. Food Research International. 49(1). 193–200. 16 indexed citations
12.
Piccinini, M., Simonetta Fois, Nicola Secchi, et al.. (2012). The Application of NIR FT-Raman Spectroscopy to Monitor Starch Retrogradation and Crumb Firmness in Semolina Bread. Food Analytical Methods. 5(5). 1145–1149. 21 indexed citations
13.
Fois, Simonetta, et al.. (2011). Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition. Journal of the Science of Food and Agriculture. 91(14). 2664–2673. 41 indexed citations
14.
Fois, Simonetta, et al.. (2011). Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread. European Food Research and Technology. 232(4). 713–722. 10 indexed citations
15.
Fois, Simonetta, Rosella Motzo, & Francesco Giunta. (2008). The effect of nitrogenous fertiliser application on leaf traits in durum wheat in relation to grain yield and development. Field Crops Research. 110(1). 69–75. 41 indexed citations
16.
Motzo, Rosella, Simonetta Fois, & Francesco Giunta. (2007). Protein content and gluten quality of durum wheat (Triticum turgidum subsp. durum) as affected by sowing date. Journal of the Science of Food and Agriculture. 87(8). 1480–1488. 43 indexed citations
17.
Motzo, Rosella, Simonetta Fois, & Francesco Giunta. (2004). Relationship between grain yield and quality of durum wheats from different eras of breeding. Euphytica. 140(3). 147–154. 65 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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