Antonella Crapisi

537 total citations
25 papers, 421 citations indexed

About

Antonella Crapisi is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Antonella Crapisi has authored 25 papers receiving a total of 421 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 10 papers in Molecular Biology and 6 papers in Plant Science. Recurrent topics in Antonella Crapisi's work include Fermentation and Sensory Analysis (11 papers), Probiotics and Fermented Foods (5 papers) and Enzyme-mediated dye degradation (4 papers). Antonella Crapisi is often cited by papers focused on Fermentation and Sensory Analysis (11 papers), Probiotics and Fermented Foods (5 papers) and Enzyme-mediated dye degradation (4 papers). Antonella Crapisi collaborates with scholars based in Italy, Ireland and Bulgaria. Antonella Crapisi's co-authors include P. Spettoli, Anna Lante, Albert Krastanov, Andrea Curioni, Giacomo Pasini, Arturo Zamorani, Giovanna Lomolino, Simone Vincenzi, Marco Nuti and Alberto De Iseppi and has published in prestigious journals such as Annals of the New York Academy of Sciences, Food Hydrocolloids and Colloids and Surfaces A Physicochemical and Engineering Aspects.

In The Last Decade

Antonella Crapisi

25 papers receiving 410 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Antonella Crapisi Italy	14	174	172	119	96	63	25	421
F. La Cara Italy	13	129 0.7×	116 0.7×	226 1.9×	136 1.4×	52 0.8×	30	556
Murtaza Ali China	15	128 0.7×	189 1.1×	91 0.8×	115 1.2×	76 1.2×	23	652
Andrea B. Stefanović Serbia	14	148 0.9×	280 1.6×	271 2.3×	140 1.5×	46 0.7×	21	639
Jelena R. Jovanović Serbia	14	116 0.7×	273 1.6×	234 2.0×	104 1.1×	55 0.9×	29	612
Baoshan Zhang China	11	112 0.6×	158 0.9×	64 0.5×	25 0.3×	47 0.7×	31	401
Yousef Ramezan Iran	15	163 0.9×	247 1.4×	82 0.7×	75 0.8×	33 0.5×	43	611
Luciana Cristina Lins de Aquino Santana Brazil	15	236 1.4×	281 1.6×	130 1.1×	37 0.4×	25 0.4×	50	618
Sanja Grbavčić Serbia	11	95 0.5×	105 0.6×	313 2.6×	131 1.4×	52 0.8×	18	497

Countries citing papers authored by Antonella Crapisi

Since Specialization

Citations

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

Fields of papers citing papers by Antonella Crapisi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Antonella Crapisi

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

Lomolino, Giovanna, et al.. (2022). Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream. International Journal of Dairy Technology. 76(2). 418–428. 3 indexed citations

Iseppi, Alberto De, Matteo Marangon, Giovanna Lomolino, Antonella Crapisi, & Andrea Curioni. (2021). Red and white wine lees as a novel source of emulsifiers and foaming agents. LWT. 152. 112273–112273. 25 indexed citations

Lomolino, Giovanna, et al.. (2015). Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method. Colloids and Surfaces A Physicochemical and Engineering Aspects. 475. 75–83. 16 indexed citations

Vincenzi, Simone, Antonella Crapisi, & Andrea Curioni. (2012). Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins. Food Hydrocolloids. 34. 202–207. 37 indexed citations

Lomolino, Giovanna, Anna Lante, Antonella Crapisi, P. Spettoli, & Andrea Curioni. (2001). Detection ofSaccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate. Electrophoresis. 22(6). 1021–1023. 19 indexed citations

Lomolino, Giovanna, Anna Lante, Antonella Crapisi, P. Spettoli, & Andrea Curioni. (2001). Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate. Electrophoresis. 22(6). 1021–1023. 1 indexed citations

Lante, Anna, et al.. (2000). The control of Clostridia in cheesemaking using nisin immobilized in a semi-permeable membrane.. 39(392). 589–595. 1 indexed citations

Krastanov, Albert, Antonella Crapisi, Anna Lante, & P. Spettoli. (2000). Antimicrobial activity of nisin immobilized onto membrane.. Bulgarian Journal of Agricultural Science. 6(3). 333–337. 2 indexed citations

Lante, Anna, et al.. (1996). Activity of Nisin Immobilized in a Hollow‐Fiber Reactors^a. Annals of the New York Academy of Sciences. 799(1). 529–532. 1 indexed citations

10.

Pasini, Giacomo, Antonella Crapisi, Anna Lante, et al.. (1995). Evaluation of Bacteriocin Activity Produced in Milk by Lactococcus lactis, Subspecies lactis, Immobilized in Barium Alginate Beads^a. Annals of the New York Academy of Sciences. 750(1). 465–468. 2 indexed citations

11.

Lante, Anna, et al.. (1994). Nisin released from immobilization matrices as antimicrobial agent. Biotechnology Letters. 16(3). 293–298. 17 indexed citations

12.

Zamorani, Arturo, P. Spettoli, Anna Lante, Antonella Crapisi, & Giacomo Pasini. (1993). Immobilized laccase and tryosinase: an approach for wine stabilization.. Italian Journal of Food Science. 5(4). 409–414. 7 indexed citations

13.

Crapisi, Antonella, Anna Lante, Giacomo Pasini, & P. Spettoli. (1993). Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers. Process Biochemistry. 28(1). 17–21. 51 indexed citations

14.

Crapisi, Antonella, et al.. (1992). Activities of proteolytic enzymes at different ripening ages in Asiago Pressato cheese produced by several milk coagulants.. Acta Alimentaria. 21(1). 87–94. 1 indexed citations

15.

Lante, Anna, Antonella Crapisi, Giacomo Pasini, Arturo Zamorani, & P. Spettoli. (1992). Immobilized Laccase for Must and Wine Processing^a. Annals of the New York Academy of Sciences. 672(1). 558–562. 18 indexed citations

16.

Zamorani, Arturo, et al.. (1989). The use of immobilized yeasts in bottle-fermented Moscato bianco sparkling wine. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 1 indexed citations

17.

Pisanelli, Anna Maria, Fabio Favati, Antonella Crapisi, Gustavo Borin, & P. Spettoli. (1989). The free amino acid content of botile-fermented moscato bianco sparkling wine by immobilized yeasts. Yeast. 5. 113–116. 3 indexed citations

18.

Spettoli, P., Marco Nuti, Antonella Crapisi, & Arturo Zamorani. (1987). Technological Improvement of Malolactic Fermentation in Wine by Immobilized Microbial Cells in a Continuous Flow Reactora. Annals of the New York Academy of Sciences. 501(1). 386–389. 20 indexed citations

19.

Crapisi, Antonella, Marco Nuti, Arturo Zamorani, & P. Spettoli. (1987). Improved Stability of ImmobilizedLactobacillussp. Cells for the Control of Malolactic Fermentation in Wine. American Journal of Enology and Viticulture. 38(4). 310–312. 15 indexed citations

20.

Crapisi, Antonella, P. Spettoli, Marco Nuti, & Arturo Zamorani. (1987). Comparative traits of Lactobacillus brevis, Lact. fructivorans and Leuconostoc oenos immobilized cells for the control of malo‐lactic fermentation in wine. Journal of Applied Bacteriology. 63(6). 513–521. 18 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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