Carmela Lamacchia

1.3k total citations
44 papers, 1.0k citations indexed

About

Carmela Lamacchia is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Carmela Lamacchia has authored 44 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Nutrition and Dietetics, 23 papers in Food Science and 13 papers in Plant Science. Recurrent topics in Carmela Lamacchia's work include Food composition and properties (21 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Celiac Disease Research and Management (9 papers). Carmela Lamacchia is often cited by papers focused on Food composition and properties (21 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Celiac Disease Research and Management (9 papers). Carmela Lamacchia collaborates with scholars based in Italy, United Kingdom and Romania. Carmela Lamacchia's co-authors include Antonietta Baiano, Aldo Di Luccia, Giuseppe Gambacorta, E. La Notte, Michele Faccia, Sandra Pati, Carmela Terracone, Ennio La Notte, Alessandra Camarca and Carmen Gianfrani and has published in prestigious journals such as PLoS ONE, Food Chemistry and Journal of Experimental Botany.

In The Last Decade

Carmela Lamacchia

41 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Carmela Lamacchia Italy 20 449 449 300 199 165 44 1.0k
Valentina Melini Italy 15 591 1.3× 682 1.5× 314 1.0× 234 1.2× 158 1.0× 43 1.3k
Oscar A. Pike United States 16 516 1.1× 463 1.0× 243 0.8× 146 0.7× 34 0.2× 45 1.1k
Laura Alvarez‐Jubete Ireland 11 1.2k 2.7× 1.4k 3.0× 262 0.9× 134 0.7× 163 1.0× 14 1.8k
Luana Nionelli Italy 20 938 2.1× 950 2.1× 363 1.2× 316 1.6× 85 0.5× 20 1.4k
Mauro Marengo Italy 18 570 1.3× 439 1.0× 242 0.8× 188 0.9× 79 0.5× 47 953
Carlos Sabater Spain 19 370 0.8× 439 1.0× 321 1.1× 336 1.7× 32 0.2× 49 944
R. Havenaar Netherlands 9 431 1.0× 316 0.7× 184 0.6× 127 0.6× 41 0.2× 18 855
Pedro A. Caballero Spain 22 1.7k 3.7× 1.3k 2.9× 515 1.7× 89 0.4× 128 0.8× 40 2.1k
Marisela González‐Ávila Mexico 18 277 0.6× 425 0.9× 151 0.5× 222 1.1× 15 0.1× 42 821
Ilona Motyl Poland 17 255 0.6× 534 1.2× 201 0.7× 307 1.5× 15 0.1× 45 1.0k

Countries citing papers authored by Carmela Lamacchia

Since Specialization
Citations

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

Fields of papers citing papers by Carmela Lamacchia

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Carmela Lamacchia

This figure shows the co-authorship network connecting the top 25 collaborators of Carmela Lamacchia. A scholar is included among the top collaborators of Carmela Lamacchia 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 Carmela Lamacchia. Carmela Lamacchia 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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Lacivita, Valentina, Rossella Caporizzi, Carmela Lamacchia, et al.. (2024). Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects. Future Foods. 10. 100398–100398. 10 indexed citations
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Bevilacqua, Antonio, Orazio Palmieri, Antonio Derossi, et al.. (2023). Gluten Friendly™: Technology and effects of flour and bread on gut microbiota of celiac subjects. A review. Food Bioscience. 53. 102637–102637. 4 indexed citations
6.
Popp, Alina, Juha Taavela, Paolo Graziano, et al.. (2020). A New Intraepithelial γδ T-Lymphocyte Marker for Celiac Disease Classification in Formalin-Fixed Paraffin-Embedded (FFPE) Duodenal Biopsies. Digestive Diseases and Sciences. 66(10). 3352–3358. 6 indexed citations
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Lamacchia, Carmela, et al.. (2018). Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells. Journal of Functional Foods. 48. 507–514. 11 indexed citations
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Speranza, Barbara, Antonio Bevilacqua, Daniela Campaniello, et al.. (2018). The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk. Frontiers in Microbiology. 9. 2042–2042. 7 indexed citations
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Lamacchia, Carmela, et al.. (2015). Changes in wheat kernel proteins induced by microwave treatment. Food Chemistry. 197(Pt A). 634–640. 65 indexed citations
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Lamacchia, Carmela, Alessandra Camarca, Stefania Picascia, Aldo Di Luccia, & Carmen Gianfrani. (2014). Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. Nutrients. 6(2). 575–590. 106 indexed citations
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Luccia, Aldo Di, et al.. (2014). Protein modifications in cooked pork products investigated by a proteomic approach. Food Chemistry. 172. 447–455. 21 indexed citations
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Petruzzi, Leonardo, Antonio Bevilacqua, Claudio Ciccarone, et al.. (2011). Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum. Journal of the Science of Food and Agriculture. 92(2). 343–350.
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Gambacorta, Giuseppe, M. Sinigaglia, Antonietta Baiano, et al.. (2009). CHANGES IN FREE FATTY ACID AND DIACYLGLYCEROL COMPOUNDS IN SHORT‐RIPENING DRY‐CURED SAUSAGE. Journal of Food Lipids. 16(1). 1–18. 21 indexed citations
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Luccia, Aldo Di, Carmela Lamacchia, Gianfranco Mamone, et al.. (2009). Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index. Journal of Food Science. 74(4). C307–11. 8 indexed citations
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Chillo, S., et al.. (2008). Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle. Journal of Cereal Science. 49(2). 163–170. 29 indexed citations
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Lamacchia, Carmela, Aldo Di Luccia, Antonietta Baiano, et al.. (2007). Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour. Journal of Cereal Science. 46(1). 58–63. 59 indexed citations
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Faccia, Michele, Aldo Di Luccia, Giuseppe Gambacorta, & Carmela Lamacchia. (2004). Evolution of sugars and organic acids in Canestrato Pugliese cheese. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 1 indexed citations
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Genovese, Alessandro, Maurizio Ugliano, Carmela Lamacchia, et al.. (2003). Aroma-active compounds in Annurca apple cider distillate.. 618–621. 2 indexed citations
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He, Guangyuan, Caroline A. Sparks, Carmela Lamacchia, et al.. (1998). CURRENT STATUS OF TRANSFORMATION IN BREAD AND DURUM WHEATS AND MODIFICATIONS OF GLUTEN QUALITY. Acta Agronomica Hungarica. 46(4). 449–462. 1 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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