Andrea Comasio

609 citations

11 papers · 424 indexed · h-index 11

Impact in

Horticulture top 5%
- Cocoa and Sweet Potato Agronomy
Food Science top 2%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis

Papers in ⓘ

Co-authors: Luc De Vuyst (9 shared papers)Simon Van Kerrebroeck (6 shared papers)Henning Harth (4 shared papers)Marko Verce (2 shared papers)Stefan Weckx (3 shared papers)Roberto Foschino (2 shared papers)Ileana Vigentini (2 shared papers)Claudia Picozzi (2 shared papers)
Journals: International Journal of Food Microbiology (2 papers)Food Microbiology (2 papers)Frontiers in Microbiology (2 papers)Food Research International (1 paper)Journal of the Science of Food and Agriculture (1 paper)
Partner nations: Belgium Costa Rica Italy

In The Last Decade

Andrea Comasio

11 papers receiving 414 citations

Peers

Countries citing papers authored by Andrea Comasio

Since Specialization

Citations

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

Fields of papers citing papers by Andrea Comasio

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 20 scholars most cited alongside Andrea Comasio, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Andrea Comasio Line = papers co-authored together Andrea Comasio links everyone, so they are left out of the graph.

All Works

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11 of 11 papers shown

#	Work
1	Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients Critical Reviews in Food Science and Nutrition ·Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck	2021	116
2	Diverse Microbial Composition of Sourdoughs From Different Origins Frontiers in Microbiology ·Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst	2020	64
3	The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation International Journal of Food Microbiology ·Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst	2018	51
4	Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps Frontiers in Microbiology ·Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst	2021	48
5	Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry Food Research International ·Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst	2017	31
6	An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation Food Microbiology ·Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst	2022	29
7	Candida milleri species reveals intraspecific genetic and metabolic polymorphisms Food Microbiology ·Ileana Vigentini, Davide Antoniani, Luca Roscini, Andrea Comasio, Silvia Galafassi, Claudia Picozzi, Laura Corte, Concetta Compagno, Fabio Dal Bello, Gianluigi Cardinali, Roberto Foschino	2014	23
8	Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699 International Journal of Food Microbiology ·Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst	2020	20
9	Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production Annals of Microbiology ·Ileana Vigentini, Vincenzo Fabrizio, Monica Faccincani, Claudia Picozzi, Andrea Comasio, Roberto Foschino	2013	16
10	Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs Microorganisms ·Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst	2020	13
11	Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry Journal of the Science of Food and Agriculture ·Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst	2018	13

About Andrea Comasio

Andrea Comasio is a scholar working on Horticulture, Tourism, Leisure and Hospitality Management, Food Science, Nutrition and Dietetics and Animal Science and Zoology, having authored 11 papers that have together received 424 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (7 papers), Fermentation and Sensory Analysis (6 papers), Food composition and properties (5 papers), Meat and Animal Product Quality (3 papers), Food Chemistry and Fat Analysis (2 papers), Microbial Metabolites in Food Biotechnology (2 papers), Yeasts and Rust Fungi Studies (1 paper) and Horticultural and Viticultural Research (1 paper). The work is most often cited by research in Horticulture (25 citations), Food Science (333 citations), Nutrition and Dietetics (238 citations), Tourism, Leisure and Hospitality Management (10 citations) and Animal Science and Zoology (45 citations). Andrea Comasio has collaborated with scholars based in Belgium, Costa Rica and Italy. Frequent co-authors include Luc De Vuyst, Simon Van Kerrebroeck, Henning Harth, Marko Verce, Stefan Weckx, Roberto Foschino, Ileana Vigentini, Claudia Picozzi, Luc Pieters and Davide Antoniani. Their work appears in journals such as International Journal of Food Microbiology, Food Microbiology, Frontiers in Microbiology, Food Research International and Journal of the Science of Food and Agriculture.

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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