Davide Barbanti

1.3k total citations
48 papers, 1.0k citations indexed

About

Davide Barbanti is a scholar working on Food Science, Plant Science and Animal Science and Zoology. According to data from OpenAlex, Davide Barbanti has authored 48 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 15 papers in Plant Science and 10 papers in Animal Science and Zoology. Recurrent topics in Davide Barbanti's work include Meat and Animal Product Quality (10 papers), Postharvest Quality and Shelf Life Management (9 papers) and Fermentation and Sensory Analysis (8 papers). Davide Barbanti is often cited by papers focused on Meat and Animal Product Quality (10 papers), Postharvest Quality and Shelf Life Management (9 papers) and Fermentation and Sensory Analysis (8 papers). Davide Barbanti collaborates with scholars based in Italy, Bulgaria and Canada. Davide Barbanti's co-authors include Massimiliano Rinaldi, Marina Pasquini, Emma Chiavaro, Elena Vittadini, Roberto Massini, Andrea Versari, P. J. Farnell, Sergio Galassi, Marco Dalla Rosa and Elena Curti and has published in prestigious journals such as Trends in Food Science & Technology, Food Research International and Journal of Food Engineering.

In The Last Decade

Davide Barbanti

46 papers receiving 983 citations

Peers

Countries citing papers authored by Davide Barbanti

Since Specialization

Citations

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

Fields of papers citing papers by Davide Barbanti

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Davide Barbanti

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese 2025 ·Foods ·P. Franceschi, P. Formaggioni, Davide Barbanti, (unknown), (unknown), F. Martuzzi	0
2	Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 2024 ·Gels ·(unknown), Emma Chiavaro, Davide Barbanti, Francesca Bot	2
3	Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 2024 ·Foods ·(unknown), Marcello Alinovi, (unknown), (unknown), Massimiliano Rinaldi, Davide Barbanti, Emma Chiavaro, Zhana Petkova, (unknown), Nikolay Menkov	0
4	Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta 2023 ·International Journal of Food Science & Technology ·Marcello Alinovi, Maria Paciulli, Massimiliano Rinaldi, Davide Barbanti, Emma Chiavaro	7
5	Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 2023 ·Foods ·Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro	3
6	Shelf life assessment of fresh green pesto using an accelerated test approach 2020 ·Food Packaging and Shelf Life ·(unknown), Davide Barbanti	17
7	Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 2018 ·International Journal of Food Engineering ·Massimiliano Rinaldi, (unknown), Marcello Alinovi, (unknown), Davide Barbanti, Germano Mucchetti	4
8	Study and Optimization of a CO ₂ Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 2016 ·International Journal of Food Engineering ·Massimiliano Rinaldi, (unknown), Davide Barbanti, (unknown)	1
9	Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 2015 ·Journal of Food Science and Technology ·(unknown), Massimiliano Rinaldi, Antonella Cavazza, Davide Barbanti, Claudio Corradini	39
10	Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 2013 ·Dairy Science and Technology ·Massimiliano Rinaldi, Chiara Dall’Asta, Maria Paciulli, (unknown), Davide Barbanti, Emma Chiavaro	26
11	Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties 2011 ·Meat Science ·(unknown), Elena Curti, Elena Vittadini, Davide Barbanti	58
12	High pressure-induced tapioca starch gels: physico-chemical characterization and stability 2007 ·European Food Research and Technology ·Elena Vittadini, Eleonora Carini, Emma Chiavaro, P. Rovere, Davide Barbanti	41
13	The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 2004 ·Meat Science ·Elena Vittadini, Massimiliano Rinaldi, Emma Chiavaro, Davide Barbanti, Roberto Massini	71
14	Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 2004 ·LWT ·Davide Barbanti, Marina Pasquini	147
15	Preliminary study on the interaction of gelatin-red wine components. 1999 ·Italian Journal of Food Science ·Andrea Versari, Davide Barbanti, (unknown), (unknown), Sergio Galassi	10
16	Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions 1998 ·Journal of Food Science ·Dino Mastrocola, Davide Barbanti, Marco Dalla Rosa, Paola Pittia	9
17	Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components 1998 ·Journal of the Science of Food and Agriculture ·Andrea Versari, Davide Barbanti, (unknown), Ilaria Mannazzu, (unknown), Sergio Galassi	17
18	Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 1996 ·(unknown), Santina Romani, Monica Anese, Davide Barbanti	1
19	Gas chromatography and high‐pressure liquid chromatography determination of resveratrol in Italian red wines 1996 ·Journal of Wine Research ·Davide Barbanti, Sergio Galassi, Andrea Versari, (unknown)	3
20	Early indicators of chemical changes in food due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems. 1990 ·LWT ·(unknown), Davide Barbanti, Marisa Manzano, (unknown)	42

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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