Vito Michele Paradiso

3.9k total citations
123 papers, 3.1k citations indexed

About

Vito Michele Paradiso is a scholar working on Food Science, Organic Chemistry and Biochemistry. According to data from OpenAlex, Vito Michele Paradiso has authored 123 papers receiving a total of 3.1k indexed citations (citations by other indexed papers that have themselves been cited), including 67 papers in Food Science, 50 papers in Organic Chemistry and 42 papers in Biochemistry. Recurrent topics in Vito Michele Paradiso's work include Edible Oils Quality and Analysis (50 papers), Phytochemicals and Antioxidant Activities (36 papers) and Fermentation and Sensory Analysis (21 papers). Vito Michele Paradiso is often cited by papers focused on Edible Oils Quality and Analysis (50 papers), Phytochemicals and Antioxidant Activities (36 papers) and Fermentation and Sensory Analysis (21 papers). Vito Michele Paradiso collaborates with scholars based in Italy, Portugal and Poland. Vito Michele Paradiso's co-authors include Francesco Caponio, Carmine Summo, Antonella Pasqualone, Tommaso Gomes, Giuseppe Gambacorta, Graziana Difonzo, Mariagrazia Giarnetti, Giacomo Squeo, Carmine Summo and Massimiliano Renna and has published in prestigious journals such as Circulation, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Vito Michele Paradiso

119 papers receiving 3.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Vito Michele Paradiso Italy 32 1.4k 808 806 793 789 123 3.1k
Ana Jiménez‐Araujo Spain 33 1.5k 1.1× 897 1.1× 802 1.0× 1.3k 1.6× 679 0.9× 108 3.6k
Mohammad Ali Sahari Iran 37 2.0k 1.5× 1.4k 1.8× 870 1.1× 1.2k 1.5× 557 0.7× 193 4.6k
Derya Arslan Türkiye 28 1.4k 1.0× 790 1.0× 343 0.4× 1.0k 1.3× 314 0.4× 118 2.8k
Magdalena Rudzińska Poland 34 1.3k 1.0× 1.2k 1.5× 707 0.9× 757 1.0× 991 1.3× 177 3.7k
Monica Anese Italy 39 2.6k 1.9× 1.8k 2.2× 805 1.0× 1.2k 1.6× 375 0.5× 113 5.2k
María Teresa Rodríguez‐Estrada Italy 40 1.1k 0.8× 707 0.9× 662 0.8× 517 0.7× 904 1.1× 139 4.3k
Saïd Gharby Morocco 31 1.1k 0.8× 1.1k 1.3× 466 0.6× 728 0.9× 1.1k 1.3× 130 2.8k
Costas E. Stathopoulos Australia 42 2.0k 1.5× 1.2k 1.5× 627 0.8× 1.2k 1.6× 285 0.4× 97 4.3k
Hicham Harhar Morocco 26 875 0.6× 803 1.0× 500 0.6× 682 0.9× 740 0.9× 120 2.2k
Karamatollah Rezaei Iran 35 1.6k 1.2× 688 0.9× 947 1.2× 1.1k 1.4× 280 0.4× 134 3.8k

Countries citing papers authored by Vito Michele Paradiso

Since Specialization
Citations

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

Fields of papers citing papers by Vito Michele Paradiso

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Vito Michele Paradiso. 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 Vito Michele Paradiso. The network helps show where Vito Michele Paradiso may publish in the future.

Co-authorship network of co-authors of Vito Michele Paradiso

This figure shows the co-authorship network connecting the top 25 collaborators of Vito Michele Paradiso. A scholar is included among the top collaborators of Vito Michele Paradiso 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 Vito Michele Paradiso. Vito Michele Paradiso 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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Masi, Sabrina Di, Álvaro García‐Cruz, Giuseppe Mele, et al.. (2025). Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in Wine. Nanomaterials. 15(3). 211–211. 2 indexed citations
3.
Pagano, Rosanna, et al.. (2024). Carrageenan as possible stabilizer of calcium tartrate in wine. Food Hydrocolloids. 157. 110403–110403. 4 indexed citations
4.
Paradiso, Vito Michele, et al.. (2024). Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine. Ultrasonics Sonochemistry. 104. 106826–106826. 7 indexed citations
5.
Tacconi, Stefano, S. Longo, Flora Guerra, et al.. (2023). An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells. Food & Function. 14(12). 5805–5819. 5 indexed citations
6.
Gambacorta, Giuseppe, et al.. (2022). Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines. Plants. 11(5). 591–591. 7 indexed citations
7.
Squeo, Giacomo, et al.. (2022). Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties. Foods. 11(4). 553–553. 24 indexed citations
8.
9.
Paradiso, Vito Michele, et al.. (2020). Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens. Foods. 9(4). 459–459. 22 indexed citations
10.
Caponio, Francesco, Graziana Difonzo, Giacomo Squeo, et al.. (2019). Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods. 8(4). 115–115. 7 indexed citations
11.
Allegretta, Ignazio, Concetta Eliana Gattullo, Massimiliano Renna, Vito Michele Paradiso, & Roberto Terzano. (2019). Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry. Food Chemistry. 296. 86–93. 26 indexed citations
12.
Paradiso, Vito Michele, Massimiliano Renna, Concetta Eliana Gattullo, et al.. (2018). Nutritional characterization and shelf-life of packaged microgreens. Food & Function. 9(11). 5629–5640. 94 indexed citations
13.
Caponio, Francesco, Giacomo Squeo, Graziana Difonzo, et al.. (2016). Has the use of talc an effect on yield and extra virgin olive oil quality?. Journal of the Science of Food and Agriculture. 96(10). 3292–3299. 16 indexed citations
14.
Caponio, Francesco, Giacomo Squeo, Carmine Summo, Vito Michele Paradiso, & Antonella Pasqualone. (2016). Talc effect on the volatiles of virgin olive oil during storage. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 2 indexed citations
15.
Summo, Carmine, et al.. (2015). Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations. Journal of the Science of Food and Agriculture. 96(1). 262–270.
16.
Giarnetti, Mariagrazia, Vito Michele Paradiso, Francesco Caponio, Carmine Summo, & Antonella Pasqualone. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT. 63(1). 339–345. 90 indexed citations
17.
Khmelinskii, Igor, Marek Sikorski, Francesco Caponio, et al.. (2014). Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. European Journal of Lipid Science and Technology. 117(1). 92–102. 31 indexed citations
18.
Summo, Carmine, Francesco Caponio, Antonio Piga, et al.. (2013). Evolution of the oxidation compounds in extra virgin olive oil during frying: influence of the cultivar and of the oil extraction process. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 1 indexed citations
19.
Summo, Carmine, et al.. (2013). Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation.. International Food Research Journal. 20(6). 3141–3148. 3 indexed citations
20.
Summo, Carmine, et al.. (2008). La frazione lipidica della mortadella: composizione acidica e degradazione ossidativa ed idrolitica. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 1 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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