Clotilde Zappia

739 total citations
19 papers, 617 citations indexed

About

Clotilde Zappia is a scholar working on Food Science, Organic Chemistry and Biomedical Engineering. According to data from OpenAlex, Clotilde Zappia has authored 19 papers receiving a total of 617 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Food Science, 6 papers in Organic Chemistry and 6 papers in Biomedical Engineering. Recurrent topics in Clotilde Zappia's work include Edible Oils Quality and Analysis (6 papers), Biodiesel Production and Applications (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Clotilde Zappia is often cited by papers focused on Edible Oils Quality and Analysis (6 papers), Biodiesel Production and Applications (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Clotilde Zappia collaborates with scholars based in Italy and Algeria. Clotilde Zappia's co-authors include Angelo Maria Giuffrè, Marco Capocasale, Marco Poiana, Teresa Maria Pellicanò, Vincenzo Sicari, Rossana Sidari, Alessandra Martorana, Andrea Caridi, Maurizio Badiani and Mourad Latati and has published in prestigious journals such as LWT, Journal of the American Oil Chemists Society and Foods.

In The Last Decade

Clotilde Zappia

19 papers receiving 608 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Clotilde Zappia Italy 16 278 203 201 152 139 19 617
Marco Capocasale Italy 17 265 1.0× 235 1.2× 213 1.1× 173 1.1× 137 1.0× 21 663
Eliza Gruczyńska–Sękowska Poland 14 356 1.3× 165 0.8× 154 0.8× 163 1.1× 115 0.8× 37 752
E Dimić Serbia 15 305 1.1× 213 1.0× 191 1.0× 159 1.0× 240 1.7× 40 733
P. K. Prasanth Kumar India 13 242 0.9× 92 0.5× 118 0.6× 162 1.1× 158 1.1× 14 649
Sukumar Debnath India 13 343 1.2× 81 0.4× 238 1.2× 216 1.4× 132 0.9× 35 660
E. La Notte Italy 19 457 1.6× 257 1.3× 234 1.2× 221 1.5× 167 1.2× 31 826
Huri İlyasoğlu Türkiye 13 290 1.0× 135 0.7× 115 0.6× 117 0.8× 107 0.8× 37 562
Júlia Ribeiro Sarkis Brazil 13 307 1.1× 207 1.0× 208 1.0× 64 0.4× 104 0.7× 19 734
Şebnem Şimşek Türkiye 13 391 1.4× 199 1.0× 151 0.8× 97 0.6× 298 2.1× 18 806
Kooshan Nayebzadeh Iran 16 481 1.7× 112 0.6× 162 0.8× 109 0.7× 137 1.0× 40 736

Countries citing papers authored by Clotilde Zappia

Since Specialization
Citations

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

Fields of papers citing papers by Clotilde Zappia

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Clotilde Zappia

This figure shows the co-authorship network connecting the top 25 collaborators of Clotilde Zappia. A scholar is included among the top collaborators of Clotilde Zappia 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 Clotilde Zappia. Clotilde Zappia is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

19 of 19 papers shown
1.
Giuffrè, Angelo Maria, et al.. (2023). Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life. Foods. 12(9). 1798–1798. 5 indexed citations
2.
3.
Sidari, Rossana, Alessandra Martorana, Clotilde Zappia, Antonio Mincione, & Angelo Maria Giuffrè. (2020). Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods. 9(9). 1258–1258. 26 indexed citations
4.
Donna, Leonardo Di, Lucia Bartella, Luciana De Vero, et al.. (2020). Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds. European Food Research and Technology. 246(10). 1981–1990. 28 indexed citations
5.
Giuffrè, Angelo Maria, et al.. (2019). Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions. LWT. 117. 108631–108631. 60 indexed citations
6.
Giuffrè, Angelo Maria, et al.. (2018). Effect of heating on chemical parameters of extra virgin olive oil, pomace olive oil, soybean oil and palm oil.. Italian Journal of Food Science. 30(4). 715–739. 46 indexed citations
7.
Giuffrè, Angelo Maria, Clotilde Zappia, Marco Capocasale, et al.. (2018). Vinegar production to valorise Citrus bergamia by-products. European Food Research and Technology. 245(3). 667–675. 21 indexed citations
8.
Martorana, Alessandra, Angelo Maria Giuffrè, Marco Capocasale, Clotilde Zappia, & Rossana Sidari. (2018). Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products. European Food Research and Technology. 244(10). 1873–1885. 30 indexed citations
9.
Giuffrè, Angelo Maria, Marco Capocasale, Clotilde Zappia, & Marco Poiana. (2017). Biodiesel from tomato seed oil: Transesterification and characterisation of chemical-physical properties. Agronomy Research. 15(1). 133–143. 9 indexed citations
10.
Giuffrè, Angelo Maria, Clotilde Zappia, & Marco Capocasale. (2017). Physico-chemical stability of blood orange juice during frozen storage. International Journal of Food Properties. 20. 1930–1943. 62 indexed citations
11.
Giuffrè, Angelo Maria, Marco Capocasale, Clotilde Zappia, & Marco Poiana. (2017). Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production. Journal of Oleo Science. 66(11). 1193–1205. 59 indexed citations
12.
Caridi, Andrea, Rossana Sidari, Angelo Maria Giuffrè, et al.. (2017). Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine. European Food Research and Technology. 243(7). 1287–1294. 18 indexed citations
13.
Giuffrè, Angelo Maria, Clotilde Zappia, & Marco Capocasale. (2017). Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production. Journal of the American Oil Chemists Society. 94(6). 819–830. 46 indexed citations
14.
Giuffrè, Angelo Maria, Clotilde Zappia, & Marco Capocasale. (2017). Tomato seed oil: a comparison of extraction systems and solvents on its biodiesel and edible properties. 94(3). 149–160. 22 indexed citations
15.
Giuffrè, Angelo Maria, Marco Capocasale, & Clotilde Zappia. (2017). Tomato seed oil for edible use: Cold break, hot break, and harvest year effects. Journal of Food Processing and Preservation. 41(6). e13309–e13309. 32 indexed citations
16.
Giuffrè, Angelo Maria, Marco Capocasale, Clotilde Zappia, et al.. (2016). Seed Oil from Ten Algerian Peanut Landraces for Edible Use and Biodiesel Production. Journal of Oleo Science. 65(1). 9–20. 39 indexed citations
17.
Sicari, Vincenzo, Teresa Maria Pellicanò, Angelo Maria Giuffrè, Clotilde Zappia, & Marco Capocasale. (2016). Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria. Journal of Food Measurement & Characterization. 10(4). 773–780. 46 indexed citations
18.
Giuffrè, Angelo Maria, Vincenzo Sicari, Marco Capocasale, et al.. (2015). PHYSICO-CHEMICAL PROPERTIES OF TOMATO SEED OIL (SOLANUM LYCOPERSICUM L.) FOR BIODIESEL PRODUCTION. Acta Horticulturae. 237–244. 13 indexed citations
19.
Giuffrè, Angelo Maria, Marco Capocasale, Clotilde Zappia, et al.. (2015). Tomato seed oil for biodiesel production. European Journal of Lipid Science and Technology. 118(4). 640–650. 23 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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