Agnese Panozzo

1.4k total citations
29 papers, 1.2k citations indexed

About

Agnese Panozzo is a scholar working on Food Science, Biochemistry and Organic Chemistry. According to data from OpenAlex, Agnese Panozzo has authored 29 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 11 papers in Biochemistry and 8 papers in Organic Chemistry. Recurrent topics in Agnese Panozzo's work include Antioxidant Activity and Oxidative Stress (11 papers), Proteins in Food Systems (8 papers) and Edible Oils Quality and Analysis (8 papers). Agnese Panozzo is often cited by papers focused on Antioxidant Activity and Oxidative Stress (11 papers), Proteins in Food Systems (8 papers) and Edible Oils Quality and Analysis (8 papers). Agnese Panozzo collaborates with scholars based in Belgium, Italy and United States. Agnese Panozzo's co-authors include Marc Hendrickx, Maria Cristina Nicoli, Lara Manzocco, Ann Van Loey, Tara Grauwet, Sonia Calligaris, Lien Lemmens, Monica Anese, Giovanna Lippe and Paula Moldenaers and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Agnese Panozzo

29 papers receiving 1.1k citations

Peers

Countries citing papers authored by Agnese Panozzo

Since Specialization

Citations

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

Fields of papers citing papers by Agnese Panozzo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Agnese Panozzo

This figure shows the co-authorship network connecting the top 25 collaborators of Agnese Panozzo. A scholar is included among the top collaborators of Agnese Panozzo 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 Agnese Panozzo. Agnese Panozzo 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	Importance of adapted digestion conditions to simulate in vitro lipid digestion of broilers in different life stages 2022 ·Animal nutrition ·(unknown), S.H.E. Verkempinck, Agnese Panozzo, (unknown), Marc Hendrickx, Liesbet Thijs, Tara Grauwet	4
2	Production and molecular characterization of tailored citrus pectin-derived compounds 2021 ·Food Chemistry ·(unknown), Clare Kyomugasho, (unknown), (unknown), Agnese Panozzo, Ann Van Loey, Paula Moldenaers, Marc Hendrickx	22
3	Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume 2020 ·Journal of Food Engineering ·(unknown), Agnese Panozzo, Katlijn Moelants, (unknown), Marc Hendrickx	12
4	Instability of common beans during storage causes hardening: The role of glass transition phenomena 2018 ·Food Research International ·Claire M. Chigwedere, (unknown), Agnese Panozzo, Ann Van Loey, Marc Hendrickx	19
5	Impact of different sequences of mechanical and thermal processing on the rheological properties ofPorphyridium cruentumandChlorella vulgarisas functional food ingredients 2018 ·Food & Function ·Tom Bernaerts, Agnese Panozzo, (unknown), Lore Gheysen, Imogen Foubert, Paula Moldenaers, Marc Hendrickx, Ann Van Loey	21
6	Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study 2017 ·Food Chemistry ·(unknown), Agnese Panozzo, Andrea Pallares Pallares, (unknown), Ann Van Loey, Tara Grauwet, Marc Hendrickx	90
7	Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids 2017 ·Food Chemistry ·Celia Carrillo, Carolien Buvé, Agnese Panozzo, Tara Grauwet, Marc Hendrickx	33
8	Effect of pulsed light on structure and immunoreactivity of gluten 2015 ·Food Chemistry ·Agnese Panozzo, Lara Manzocco, Giovanna Lippe, Maria Cristina Nicoli	38
9	Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization 2015 ·Food Chemistry ·Paola Palmero, Agnese Panozzo, Ines Colle, Claire M. Chigwedere, Marc Hendrickx, Ann Van Loey	42
10	Carotenoid transfer to oil upon high pressure homogenisation of tomato and carrot based matrices 2015 ·Journal of Functional Foods ·(unknown), Agnese Panozzo, (unknown), Ann Van Loey, Marc Hendrickx	25
11	Colour and carotenoid changes of pasteurised orange juice during storage 2014 ·Food Chemistry ·Scheling Wibowo, Liesbeth Vervoort, (unknown), Jihan Santanina Santiago, Lien Lemmens, Agnese Panozzo, Tara Grauwet, Marc Hendrickx, Ann Van Loey	144
12	Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 2014 ·Food Chemistry ·Monica Anese, Francesca Bot, Agnese Panozzo, Giorgio Mirolo, Giovanna Lippe	46
13	Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 2014 ·Food Research International ·Agnese Panozzo, Lara Manzocco, Sonia Calligaris, Ingrid Bartolomeoli, Michela Maifreni, Giovanna Lippe, Maria Cristina Nicoli	53
14	Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 2013 ·Food Chemistry ·Agnese Panozzo, Lien Lemmens, Ann Van Loey, Lara Manzocco, Maria Cristina Nicoli, Marc Hendrickx	63
15	Inactivation of Polyphenoloxidase by Pulsed Light 2013 ·Journal of Food Science ·Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli	55
16	Effect of dense‐phase CO₂ on polyphenoloxidase in model solutions 2013 ·International Journal of Food Science & Technology ·Lara Manzocco, Sara Spilimbergo, (unknown), Giovanna Ferrentino, Agnese Panozzo, Giorgio Mirolo, Monica Anese, Maria Cristina Nicoli	5
17	Effect of pulsed light on selected properties of egg white 2013 ·Innovative Food Science & Emerging Technologies ·Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli	38
18	Effect of ultraviolet processing on selected properties of egg white 2012 ·Food Chemistry ·Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli	33
19	Effect of monoglyceride organogel structure on cod liver oil stability 2011 ·Food Research International ·Sara Da Pieve, Sonia Calligaris, Agnese Panozzo, Gianmichele Arrighetti, Maria Cristina Nicoli	71
20	Accelerated Shelf Life Testing (ASLT) of Oils by Light and Temperature Exploitation 2011 ·Journal of the American Oil Chemists Society ·Lara Manzocco, Agnese Panozzo, Sonia Calligaris	34

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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