Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies
if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the
same subfield and year (this is the minimum needed to enter the top 1%, not the average
within it), or reaches the top citation threshold in at least one of its specific research
topics.
Review of non-enzymatic browning and antioxidant capacity in processed foods
2000686 citationsDino Mastrocola, C.R. Lerici et al.profile →
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late)
cites ·
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Countries citing papers authored by Dino Mastrocola
Since
Specialization
Citations
This map shows the geographic impact of Dino Mastrocola'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 Dino Mastrocola with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Dino Mastrocola more than expected).
This network shows the impact of papers produced by Dino Mastrocola. 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 Dino Mastrocola. The network helps show where Dino Mastrocola may publish in the future.
Co-authorship network of co-authors of Dino Mastrocola
This figure shows the co-authorship network connecting the top 25 collaborators of Dino Mastrocola.
A scholar is included among the top collaborators of Dino Mastrocola 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 Dino Mastrocola. Dino Mastrocola is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Mattia, Carla Di, et al.. (2007). "Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning. UniTERAMO Research Catalog (University of Teramo).12 indexed citations
15.
Chaves‐López, Clemencia, Emanuele Boselli, Andrea Piva, et al.. (2004). Influence of Quinoxyfen Residues on Saccharomyces cerevisiae Fermentation of Grape Musts. SHILAP Revista de lepidopterología.11 indexed citations
16.
Mastrocola, Dino, et al.. (2004). Imbrunimento non enzimatico e potere antiossidante del “vino cotto”. UniTERAMO Research Catalog (University of Teramo).1 indexed citations
17.
Mastrocola, Dino, Marco Dalla Rosa, & C.R. Lerici. (1997). Hygrometric evaluation of permeability of plum cuticle after pretreatments to drying. UniTERAMO Research Catalog (University of Teramo).1 indexed citations
18.
Mastrocola, Dino, et al.. (1993). Problematiche relative all'essiccazione della frutta. UniTERAMO Research Catalog (University of Teramo).1 indexed citations
19.
Mastrocola, Dino & C.R. Lerici. (1991). Colorimetric measurements of enzymatic and non enzymatic browning in apple purees. Italian Journal of Food Science. 3(3). 219–230.38 indexed citations
20.
Mastrocola, Dino, et al.. (1988). Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli. UniTERAMO Research Catalog (University of Teramo).2 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.