D. Sgrulletta

730 total citations
31 papers, 613 citations indexed

About

D. Sgrulletta is a scholar working on Nutrition and Dietetics, Plant Science and Agronomy and Crop Science. According to data from OpenAlex, D. Sgrulletta has authored 31 papers receiving a total of 613 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 17 papers in Plant Science and 5 papers in Agronomy and Crop Science. Recurrent topics in D. Sgrulletta's work include Food composition and properties (21 papers), Wheat and Barley Genetics and Pathology (7 papers) and Microbial Metabolites in Food Biotechnology (7 papers). D. Sgrulletta is often cited by papers focused on Food composition and properties (21 papers), Wheat and Barley Genetics and Pathology (7 papers) and Microbial Metabolites in Food Biotechnology (7 papers). D. Sgrulletta collaborates with scholars based in Italy and Germany. D. Sgrulletta's co-authors include E. De Stefanis, Roberto Ciccoritti, R. Redaelli, Francesca Nocente, Laura Gazza, M. G. D’Egidio, Katya Carbone, Serenella Nardi, A. Bozzini and Norberto Pogna and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, International Journal of Molecular Sciences and Crop Science.

In The Last Decade

D. Sgrulletta

31 papers receiving 569 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
D. Sgrulletta Italy 16 335 328 165 107 50 31 613
Gérard Branlard France 13 553 1.7× 393 1.2× 166 1.0× 122 1.1× 18 0.4× 21 852
Diane Miskelly Australia 9 289 0.9× 406 1.2× 190 1.2× 35 0.3× 25 0.5× 13 566
H. M. Allen Australia 11 325 1.0× 172 0.5× 100 0.6× 50 0.5× 58 1.2× 13 500
Ken Quail Australia 13 292 0.9× 290 0.9× 192 1.2× 45 0.4× 17 0.3× 28 505
G. B. Crosbie Australia 14 543 1.6× 695 2.1× 320 1.9× 92 0.9× 28 0.6× 24 925
R.R. Matsuo Canada 19 671 2.0× 595 1.8× 313 1.9× 142 1.3× 40 0.8× 30 1.1k
Vida Škrabanja Slovenia 11 226 0.7× 614 1.9× 574 3.5× 41 0.4× 39 0.8× 16 843
Mehak Katyal India 13 338 1.0× 459 1.4× 275 1.7× 64 0.6× 16 0.3× 30 603
E.M. Magnus Norway 9 215 0.6× 258 0.8× 141 0.9× 58 0.5× 14 0.3× 10 402
K. Quail Australia 9 241 0.7× 292 0.9× 167 1.0× 29 0.3× 12 0.2× 13 445

Countries citing papers authored by D. Sgrulletta

Since Specialization
Citations

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

Fields of papers citing papers by D. Sgrulletta

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of D. Sgrulletta

This figure shows the co-authorship network connecting the top 25 collaborators of D. Sgrulletta. A scholar is included among the top collaborators of D. Sgrulletta 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 D. Sgrulletta. D. Sgrulletta 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.
Biselli, Chiara, Andrea Volante, Francesca Desiderio, et al.. (2019). GWAS for Starch-Related Parameters in Japonica Rice (Oryza sativa L.). Plants. 8(8). 292–292. 32 indexed citations
2.
Ciccoritti, Roberto, Francesca Nocente, D. Sgrulletta, & Laura Gazza. (2018). Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process. LWT. 101. 10–16. 29 indexed citations
3.
Ciccoritti, Roberto, et al.. (2017). Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. Food Science and Technology International. 24(3). 242–250. 15 indexed citations
4.
Stefanis, E. De, et al.. (2016). Influence of durum wheat-faba bean intercrop on specific quality traits of organic durum wheat. Biological Agriculture & Horticulture. 33(1). 28–39. 16 indexed citations
5.
Prandi, Barbara, Andrea Faccini, Tullia Tedeschi, et al.. (2014). Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products. Analytical and Bioanalytical Chemistry. 406(19). 4765–4775. 29 indexed citations
6.
Redaelli, R., et al.. (2014). Effects of genetic and agronomic factors on grain composition in oats. Cereal Research Communications. 43(1). 144–154. 12 indexed citations
7.
Ciccoritti, Roberto, et al.. (2012). Influence of genotype and environment on the content of 5-n alkylresorcinols, total phenols and on the antiradical activity of whole durum wheat grains. Journal of Cereal Science. 57(2). 162–169. 43 indexed citations
8.
Ciccoritti, Roberto, et al.. (2012). Content and relative composition of some phytochemicals in diploid, tetraploid and hexaploid Triticum species with potential nutraceutical properties. Journal of Cereal Science. 57(2). 200–206. 21 indexed citations
9.
Gazza, Laura, et al.. (2011). Pastamaking and breadmaking quality of soft-textured durum wheat lines. Journal of Cereal Science. 54(3). 481–487. 25 indexed citations
10.
Redaelli, R., et al.. (2011). Use of Near Infrared Reflectance and Transmittance Coupled to Robust Calibration for the Evaluation of Nutritional Value in Naked Oats. Journal of Agricultural and Food Chemistry. 59(9). 4349–4360. 22 indexed citations
11.
Redaelli, R., et al.. (2009). Naked Oats for Improving Human Nutrition: Genetic and Agronomic Variability of Grain Bioactive Components. Crop Science. 49(4). 1431–1437. 21 indexed citations
12.
Sgrulletta, D., et al.. (2005). Dietary fibre components of high-fibre commercial products. Effect of cooking process. Italian Journal of Food Science. 17(3). 285–294. 8 indexed citations
13.
Stefanis, E. De, D. Sgrulletta, & S. Pucciarmati. (2005). Heat stress in relation to protein redox status and quality traits of durum wheat. Cereal Research Communications. 33(2-3). 647–654. 1 indexed citations
14.
Sgrulletta, D., et al.. (2004). Variability of Dietary Fibre Content (T.D.F. and B-Glucan) for OAT Cultivars (A.Sativa S.P.) in Low input Growing Conditions. Cereal Research Communications. 32(1). 127–134. 2 indexed citations
15.
Redaelli, R., D. Sgrulletta, & E. De Stefanis. (2003). Genetic Variability for Chemical Components in Sixty European Oat (Avena sativa L.) Cultivars. Cereal Research Communications. 31(1-2). 185–192. 8 indexed citations
16.
Stefanis, E. De, D. Sgrulletta, Pasquale De Vita, & S. Pucciarmati. (2002). Genetic variability to the effects of heat stress during grain filling on durum wheat quality. Cereal Research Communications. 30(1-2). 117–124. 11 indexed citations
17.
Stefanis, E. De, et al.. (2000). Chemical characterization of some kernel traits in naked oat genotypes.. Journal of genetics & breeding. 54(4). 299–302. 6 indexed citations
18.
Sgrulletta, D. & E. De Stefanis. (1997). Simultaneous evaluation of quality parameters of durum wheat (Triticum durum) by near infrared reflectance spectroscopy [NIRS]. Italian Journal of Food Science. 9(4). 295–301. 7 indexed citations
19.
Stefanis, E. De, et al.. (1990). Technological and nutritional evaluation of pasta fortified with leaf protein.. Italian Journal of Food Science. 2(3). 157–164. 12 indexed citations
20.
D’Egidio, M. G., et al.. (1982). Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World. 27(8). 367–368. 62 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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