Sonia Esposto

6.9k total citations
104 papers, 5.3k citations indexed

About

Sonia Esposto is a scholar working on Organic Chemistry, Food Science and Biochemistry. According to data from OpenAlex, Sonia Esposto has authored 104 papers receiving a total of 5.3k indexed citations (citations by other indexed papers that have themselves been cited), including 83 papers in Organic Chemistry, 44 papers in Food Science and 36 papers in Biochemistry. Recurrent topics in Sonia Esposto's work include Edible Oils Quality and Analysis (83 papers), Essential Oils and Antimicrobial Activity (32 papers) and Phytochemicals and Antioxidant Activities (31 papers). Sonia Esposto is often cited by papers focused on Edible Oils Quality and Analysis (83 papers), Essential Oils and Antimicrobial Activity (32 papers) and Phytochemicals and Antioxidant Activities (31 papers). Sonia Esposto collaborates with scholars based in Italy, United Kingdom and Tunisia. Sonia Esposto's co-authors include Maurizio Servili, A. Taticchi, Roberto Selvaggini, Stefania Urbani, Gian Francesco Montedoro, Gianluca Veneziani, Gianfrancesco Montedoro, Beatrice Sordini, Ilona Di Maio and Franca Angerosa 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

Sonia Esposto

102 papers receiving 5.2k citations

Peers

Sonia Esposto

BIOCH

Roberto Selvaggini Italy

Giuseppe Fregapane Spain

María Desamparados Salvador Spain

Lorenzo Cerretani Italy

José Julián Ríos Spain

Bertrand Matthäus Germany

Stefania Urbani Italy

Giovanni Lercker Italy

Mokhtar Zarrouk Tunisia

Gianfrancesco Montedoro Italy

Roberto Selvaggini Italy

Sonia Esposto

4.0k ×1.1

2.5k ×1.1

2.0k ×1.1

BIOCH

1.4k ×1.0

972 ×0.9

Citations per year, relative to Sonia Esposto Sonia Esposto (= 1×) peers Roberto Selvaggini

Countries citing papers authored by Sonia Esposto

Since Specialization

Citations

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

Fields of papers citing papers by Sonia Esposto

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sonia Esposto

This figure shows the co-authorship network connecting the top 25 collaborators of Sonia Esposto. A scholar is included among the top collaborators of Sonia Esposto 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 Sonia Esposto. Sonia Esposto 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

García‐González, Diego L., Gianluca Veneziani, Stefania Urbani, et al.. (2024). Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics. Foods. 13(19). 3073–3073.

Esposto, Sonia, Stefania Urbani, Roberto Selvaggini, et al.. (2023). Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils. Foods. 12(15). 2959–2959. 1 indexed citations

Urbani, Stefania, Beatrice Sordini, Maurizio Servili, et al.. (2023). Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life. Foods. 12(5). 1087–1087. 1 indexed citations

Leone, Alessandro, et al.. (2022). Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant. Foods. 11(18). 2758–2758. 24 indexed citations

Miraglia, Dino, Marta Castrica, Sonia Esposto, et al.. (2021). Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking. Foods. 10(9). 2116–2116. 10 indexed citations

Miraglia, Dino, Marta Castrica, Laura Menchetti, et al.. (2020). Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life. Foods. 9(11). 1647–1647. 24 indexed citations

Esposto, Sonia, Roberto Selvaggini, A. Taticchi, et al.. (2019). Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions. Food Chemistry. 311. 126044–126044. 41 indexed citations

Sordini, Beatrice, Gianluca Veneziani, Maurizio Servili, et al.. (2018). A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chemistry. 279. 426–434. 42 indexed citations

Miraglia, Dino, Sonia Esposto, Raffaella Branciari, et al.. (2016). Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage. Italian Journal of Food Safety. 5(4). 6167–6167. 12 indexed citations

10.

Miraglia, Dino, David Ranucci, Andrea Valiani, et al.. (2014). Influence of ewe milk somatic cell count on the sensory characteristics of Pecorino cheese.. Large animals review. 20(1). 35–39. 1 indexed citations

11.

Hashim, Yumi Zuhanis Has-Yun, Jenny Worthington, Philip J. Allsopp, et al.. (2014). Virgin olive oil phenolics extract inhibit invasion of HT115 human colon cancer cells in vitro and in vivo. Food & Function. 5(7). 1513–1513. 28 indexed citations

12.

Mele, Marcello, Andrea Serra, Mariano Pauselli, et al.. (2013). The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition. animal. 8(1). 152–162. 44 indexed citations

13.

Gucci, Riccardo, Giovanni Caruso, Angelo Canale, et al.. (2012). Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi). HortScience. 47(2). 301–306. 49 indexed citations

14.

Bosco, Alessandro Dal, Evangelia Mourvaki, R. Cardinali, et al.. (2012). Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. Meat Science. 92(4). 783–788. 97 indexed citations

15.

Servili, Maurizio, Carlo Giuseppe Rizzello, A. Taticchi, et al.. (2011). Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. International Journal of Food Microbiology. 147(1). 45–52. 112 indexed citations

16.

Pitozzi, Vanessa, Michela Jacomelli, Cristina Luceri, et al.. (2010). Effects of dietary extra-virgin olive oil on behaviour and brain biochemical parameters in ageing rats. British Journal Of Nutrition. 103(11). 1674–1683. 48 indexed citations

17.

Servili, Maurizio, Sonia Esposto, Roberto Fabiani, et al.. (2009). Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure. Inflammopharmacology. 17(2). 76–84. 330 indexed citations

18.

Servili, Maurizio, Mariano Pauselli, Cesare Castellini, et al.. (2007). Sanse vergini promosse a integratori mangimistici. 10(7). 42–47. 2 indexed citations

19.

Esposto, Sonia, et al.. (2004). Characterisation of italian virgin olive oils by PTR-MS. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 1 indexed citations

20.

Servili, Maurizio, Roberto Selvaggini, Maura Baldioli, et al.. (2002). 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. 79(12). 439–441. 3 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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