Carola Cappa

1.7k total citations
45 papers, 1.3k citations indexed

About

Carola Cappa is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Carola Cappa has authored 45 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Nutrition and Dietetics, 26 papers in Food Science and 11 papers in Plant Science. Recurrent topics in Carola Cappa's work include Food composition and properties (33 papers), Polysaccharides Composition and Applications (12 papers) and Microbial Metabolites in Food Biotechnology (11 papers). Carola Cappa is often cited by papers focused on Food composition and properties (33 papers), Polysaccharides Composition and Applications (12 papers) and Microbial Metabolites in Food Biotechnology (11 papers). Carola Cappa collaborates with scholars based in Italy, United States and Türkiye. Carola Cappa's co-authors include M. Lucisano, M. Mariotti, E Bocca, C. Oldini, O Pignataro, Cristina Alamprese, Vera Lavelli, G. Giovanelli, Lorenzo Fongaro and Gustavo V. Barbosa‐Cánovas and has published in prestigious journals such as Scientific Reports, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Carola Cappa

43 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Carola Cappa Italy 22 718 634 271 189 161 45 1.3k
Stefano Nicoli Italy 17 236 0.3× 384 0.6× 407 1.5× 159 0.8× 2 0.0× 46 1.2k
José M. Bruno-Bárcena United States 19 261 0.4× 506 0.8× 108 0.4× 69 0.4× 1 0.0× 44 1.4k
Zhan Ye China 17 186 0.3× 214 0.3× 60 0.2× 49 0.3× 2 0.0× 48 783
Hongbo Sun China 9 292 0.4× 367 0.6× 140 0.5× 28 0.1× 6 0.0× 25 817
Khalid Al‐Ismail Jordan 20 202 0.3× 337 0.5× 210 0.8× 116 0.6× 74 1.3k
Chiranjit Maity India 21 143 0.2× 221 0.3× 289 1.1× 18 0.1× 2 0.0× 51 1.3k
Divakar Dahiya United Kingdom 16 139 0.2× 412 0.6× 98 0.4× 18 0.1× 2 0.0× 36 919
Adriana Florinela Cătoi Romania 16 125 0.2× 188 0.3× 154 0.6× 151 0.8× 48 1.0k
Jae-Hun Sim South Korea 21 177 0.2× 358 0.6× 64 0.2× 57 0.3× 42 1.2k
Birgitte Zeuner Denmark 20 565 0.8× 159 0.3× 210 0.8× 58 0.3× 41 1.3k

Countries citing papers authored by Carola Cappa

Since Specialization
Citations

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

Fields of papers citing papers by Carola Cappa

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Carola Cappa

This figure shows the co-authorship network connecting the top 25 collaborators of Carola Cappa. A scholar is included among the top collaborators of Carola Cappa 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 Carola Cappa. Carola Cappa 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
1.
Tokatlı, Figen, et al.. (2025). Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges. Future Foods. 12. 100811–100811.
2.
Cappa, Carola, Giulia Castorina, Maria Cristina Casiraghi, et al.. (2025). Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features. Journal of the Science of Food and Agriculture. 105(9). 4916–4926. 1 indexed citations
3.
4.
Cappa, Carola, et al.. (2024). Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking. LWT. 208. 116653–116653. 3 indexed citations
5.
Castorina, Giulia, Carola Cappa, N. Negrini, et al.. (2023). Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms. Scientific Reports. 13(1). 21148–21148. 12 indexed citations
6.
Cappa, Carola, et al.. (2023). Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta. LWT. 191. 115623–115623. 4 indexed citations
7.
Alamprese, Cristina, et al.. (2023). Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods. 12(20). 3724–3724. 22 indexed citations
8.
9.
Buratti, Susanna, Carola Cappa, S. Benedetti, & G. Giovanelli. (2020). Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods. 9(5). 607–607. 42 indexed citations
10.
Malegori, Cristina, Susanna Buratti, S. Benedetti, et al.. (2019). A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life. Talanta. 206. 120208–120208. 45 indexed citations
11.
Cappa, Carola, James D. Kelly, & P. K. W. Ng. (2019). Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices. Food Chemistry. 302. 125338–125338. 33 indexed citations
12.
13.
Cappa, Carola, James D. Kelly, & P. K. W. Ng. (2018). Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties. Food Chemistry. 253. 305–313. 19 indexed citations
14.
15.
Cappa, Carola, et al.. (2017). Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology. LWT. 84. 464–470. 9 indexed citations
16.
Cappa, Carola, M. Lucisano, Gustavo V. Barbosa‐Cánovas, & M. Mariotti. (2016). Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour. Food Research International. 85. 95–103. 50 indexed citations
17.
Cappa, Carola, Gustavo V. Barbosa‐Cánovas, M. Lucisano, & M. Mariotti. (2016). Effect of high pressure processing on the baking aptitude of corn starch and rice flour. LWT. 73. 20–27. 36 indexed citations
18.
Cappa, Carola, et al.. (2016). Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties. Foods. 5(4). 69–69. 24 indexed citations
19.
Cappa, Carola, M. Lucisano, & M. Mariotti. (2013). Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers. 98(2). 1657–1666. 121 indexed citations
20.
Cappa, Carola, M. Lucisano, & M. Mariotti. (2011). Rheological properties of gels obtained from gluten-free raw materials during a short term ageing. 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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