Aldo Di Luccia
- Food Science top 1%
- Probiotics and Fermented Foods 23
- Proteins in Food Systems 14
- Animal Science and Zoology top 1%
- Meat and Animal Product Quality 21
- Nutrition and Dietetics top 2%
- Food composition and properties 15
- Gastroenterology top 5%
- Biochemistry top 5%
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- Protein Hydrolysis and Bioactive Peptides 16
- Polyamine Metabolism and Applications 12
- Identification and Quantification in Food 11
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- Milk Quality and Mastitis in Dairy Cows 14
- Co-authors
- Gianluca PicarielloFrancesco AddeoLuciano D’AgostinoCarmela LamacchiaBarbara la GattaPasquale FerrantiMichele FacciaGianfranco Mamone
- Journals
- SHILAP Revista de lepidopterología (1 paper)Food Chemistry (11 papers)FEBS Letters (1 paper)
- Partner nations
- ItalyUnited StatesDenmark
In The Last Decade
Aldo Di Luccia
104 papers receiving 2.2k citations
Peers
Comparison fields: 5 of 119
- Food Science 778
- Animal Science and Zoology 423
- Nutrition and Dietetics 490
- Gastroenterology 142
- Biochemistry 105
Countries citing papers authored by Aldo Di Luccia
This map shows the geographic impact of Aldo Di Luccia'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 Aldo Di Luccia with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Aldo Di Luccia more than expected).
Fields of papers citing papers by Aldo Di Luccia
This network shows the impact of papers produced by Aldo Di Luccia. 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 Aldo Di Luccia. The network helps show where Aldo Di Luccia may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Aldo Di Luccia, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2024 | 4 | |
| 2 | 2024 | 0 | |
| 3 | 2023 | 4 | |
| 4 | 2023 | 1 | |
| 5 | 2019 | 17 | |
| 6 | 2018 | 8 | |
| 7 | 2015 | 8 | |
| 8 | Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage | 2015 | 1 |
| 9 | 2012 | 11 | |
| 10 | Lead and cadmium in some milk and milk-based Mozzarella cheeses from Apulia, Italy. | 2010 | 4 |
| 11 | 2009 | 19 | |
| 12 | 2009 | 158 | |
| 13 | 2005 | 8 | |
| 14 | Influence of cheese weight and type of rennet on composition and proteolysis of Canestrato Pugliese cheese. Chromatographic characterization of soluble nitrogen | 2003 | 4 |
| 15 | 2001 | 3 | |
| 16 | Chemical and triacylglycerol composition in male buffaloes at 6, 10, 14 and 18 months of age fed with two nutritive levels. | 1997 | 1 |
| 17 | Quality control of ricotta cheese based on protein composition | 1994 | 4 |
| 18 | Differentiation of animal species by meat proteins. I. Detection of beef mixed with pork by isoelectric focusing of the A2 myosin light chain. | 1992 | 5 |
| 19 | Use of plasmin to increase the sensitivity of the detection of bovine milk in ovine cheese by gel isoelectric focusing of γ2-caseins. | 1990 | 40 |
| 20 | Improved procedure for detecting bovine and ovine milk mixtures in cheese by isoelectric focusing of para-κ-casein. | 1990 | 15 |
About Aldo Di Luccia
Aldo Di Luccia is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics, having authored 107 papers that have together received 2.3k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (23 papers), Meat and Animal Product Quality (21 papers), Protein Hydrolysis and Bioactive Peptides (16 papers), Food composition and properties (15 papers), Proteins in Food Systems (14 papers), Milk Quality and Mastitis in Dairy Cows (14 papers), Polyamine Metabolism and Applications (12 papers) and Identification and Quantification in Food (11 papers). The work is most often cited by research in Food Science (778 citations), Animal Science and Zoology (423 citations) and Nutrition and Dietetics (490 citations). Aldo Di Luccia has collaborated with scholars based in Italy, United States and Denmark. Frequent co-authors include Gianluca Picariello, Francesco Addeo, Luciano D’Agostino, Carmela Lamacchia, Barbara la Gatta, Pasquale Ferranti, Michele Faccia, Gianfranco Mamone, Antonio Trani and Giuseppe Gambacorta. Their work appears in journals such as SHILAP Revista de lepidopterología, Food Chemistry and FEBS Letters.
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.