C. Schivazappa

1.0k total citations
24 papers, 844 citations indexed

About

C. Schivazappa is a scholar working on Animal Science and Zoology, Physiology and Molecular Biology. According to data from OpenAlex, C. Schivazappa has authored 24 papers receiving a total of 844 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Animal Science and Zoology, 4 papers in Physiology and 3 papers in Molecular Biology. Recurrent topics in C. Schivazappa's work include Meat and Animal Product Quality (22 papers), Animal Nutrition and Physiology (9 papers) and Pharmacological Effects and Assays (4 papers). C. Schivazappa is often cited by papers focused on Meat and Animal Product Quality (22 papers), Animal Nutrition and Physiology (9 papers) and Pharmacological Effects and Assays (4 papers). C. Schivazappa collaborates with scholars based in Italy and Morocco. C. Schivazappa's co-authors include Roberta Virgili, G. Parolari, C. Soresi Bordini, Christian Vestergaard, Gianni Galaverna, Rosangela Marchelli, Stefano Sforza, Arnaldo Dossena, Eduardo David Poletti and L. Buttazzoni and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Animal Science.

In The Last Decade

C. Schivazappa

24 papers receiving 812 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
C. Schivazappa Italy 14 764 186 166 155 152 24 844
Antonella della Malva Italy 18 670 0.9× 316 1.7× 147 0.9× 201 1.3× 135 0.9× 42 875
P. Marinova Bulgaria 12 790 1.0× 373 2.0× 171 1.0× 164 1.1× 172 1.1× 26 944
A.J. Møller United Kingdom 15 850 1.1× 164 0.9× 85 0.5× 187 1.2× 145 1.0× 26 950
Hervé Rémignon France 19 1.3k 1.7× 247 1.3× 101 0.6× 118 0.8× 93 0.6× 32 1.5k
K.L. Nicholson United States 7 371 0.5× 185 1.0× 59 0.4× 145 0.9× 179 1.2× 13 613
D.R. McKenna United States 14 977 1.3× 121 0.7× 98 0.6× 273 1.8× 55 0.4× 32 1.1k
Jin‐Yeon Jeong South Korea 19 1.1k 1.4× 398 2.1× 120 0.7× 310 2.0× 128 0.8× 45 1.3k
M. Seyfert United States 19 1.1k 1.4× 190 1.0× 148 0.9× 270 1.7× 129 0.8× 26 1.2k
Christian Touraille Morocco 18 1.1k 1.4× 139 0.7× 105 0.6× 213 1.4× 113 0.7× 34 1.2k
C. Bejerholm Denmark 11 802 1.0× 171 0.9× 57 0.3× 277 1.8× 63 0.4× 15 942

Countries citing papers authored by C. Schivazappa

Since Specialization
Citations

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

Fields of papers citing papers by C. Schivazappa

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of C. Schivazappa

This figure shows the co-authorship network connecting the top 25 collaborators of C. Schivazappa. A scholar is included among the top collaborators of C. Schivazappa 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 C. Schivazappa. C. Schivazappa 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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Zappaterra, Martina, R. Davoli, Roberta Virgili, et al.. (2023). Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study. animal. 17(7). 100864–100864. 1 indexed citations
3.
Saccani, G., et al.. (2022). Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA. Food Chemistry. 399. 133963–133963. 13 indexed citations
4.
Zappaterra, Martina, Paolo Zambonelli, C. Schivazappa, et al.. (2021). Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals. 11(1). 68–68. 5 indexed citations
5.
Saccani, G., et al.. (2019). Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham. Meat Science. 161. 107994–107994. 22 indexed citations
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7.
Davoli, R., C. Schivazappa, Paolo Zambonelli, et al.. (2016). Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham. Meat Science. 126. 73–81. 14 indexed citations
8.
9.
Schivazappa, C., et al.. (2013). Effect of salt reduction on the length of the resting stage of Italian typical dry-cured ham. 189–192. 1 indexed citations
10.
Schivazappa, C.. (2004). Lipid oxidation and browning of fresh pork sausages packed under protective atmospheres. 79(4). 441–451. 1 indexed citations
11.
Schivazappa, C.. (2004). Time-related changes in chemical and physical parameters during ripening of GPI Bresaola of Valtellina. 79(3). 305–318. 1 indexed citations
12.
Virgili, Roberta, et al.. (2003). Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs1. Journal of Animal Science. 81(10). 2448–2456. 82 indexed citations
13.
Schivazappa, C., et al.. (2002). Analysis of raw meat to predict proteolysis in Parma ham. Meat Science. 60(1). 77–83. 62 indexed citations
14.
Virgili, Roberta & C. Schivazappa. (2002). Muscle traits for long matured dried meats. Meat Science. 62(3). 331–343. 45 indexed citations
15.
Vestergaard, Christian, C. Schivazappa, & Roberta Virgili. (2000). Lipolysis in dry-cured ham maturation. Meat Science. 55(1). 1–5. 100 indexed citations
16.
Virgili, Roberta, et al.. (1999). FREE AMINO ACIDS AND DIPEPTIDES IN DRY‐CURED HAM. Journal of Muscle Foods. 10(2). 119–130. 35 indexed citations
17.
Virgili, Roberta, et al.. (1998). Effect of raw material on the end-product characteristics. Dialnet (Universidad de la Rioja). 26–38. 5 indexed citations
18.
Virgili, Roberta, et al.. (1998). PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM. Journal of Food Biochemistry. 22(1). 53–63. 54 indexed citations
19.
Virgili, Roberta, et al.. (1995). Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition. Journal of Food Science. 60(6). 1183–1186. 142 indexed citations
20.
Parolari, G., Roberta Virgili, & C. Schivazappa. (1994). Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Science. 38(1). 117–122. 114 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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