Donatella Peressini

3.1k total citations
48 papers, 2.4k citations indexed

About

Donatella Peressini is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials. According to data from OpenAlex, Donatella Peressini has authored 48 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Food Science, 28 papers in Nutrition and Dietetics and 10 papers in Biomaterials. Recurrent topics in Donatella Peressini's work include Food composition and properties (28 papers), Polysaccharides Composition and Applications (22 papers) and Microbial Metabolites in Food Biotechnology (15 papers). Donatella Peressini is often cited by papers focused on Food composition and properties (28 papers), Polysaccharides Composition and Applications (22 papers) and Microbial Metabolites in Food Biotechnology (15 papers). Donatella Peressini collaborates with scholars based in Italy, Iran and New Zealand. Donatella Peressini's co-authors include Alessandro Sensidoni, Martina Foschia, Charles S. Brennan, Seyed Hadi Peighambardoust, Margaret A. Brennan, Seyed Jamaleddin Peighambardoust, Romano Lapasin, Bruno de Cindio, Javad Hesari and N. M. Edwards and has published in prestigious journals such as Bioresource Technology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Donatella Peressini

47 papers receiving 2.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Donatella Peressini Italy 26 1.3k 1.3k 631 569 155 48 2.4k
Xiangzhen Ge China 28 1.3k 1.0× 1.4k 1.1× 574 0.9× 481 0.8× 139 0.9× 72 2.4k
Fernando Martínez‐Bustos Mexico 30 1.4k 1.1× 1.4k 1.1× 421 0.7× 429 0.8× 266 1.7× 98 2.4k
Abid Hasnain Pakistan 28 1.5k 1.1× 1.4k 1.1× 891 1.4× 645 1.1× 158 1.0× 115 2.5k
Alessandro Sensidoni Italy 25 1.0k 0.8× 988 0.8× 873 1.4× 425 0.7× 140 0.9× 48 2.4k
Arashdeep Singh India 23 1.1k 0.8× 995 0.8× 401 0.6× 618 1.1× 187 1.2× 92 2.2k
Vassilis Kontogiorgos United Kingdom 31 1.9k 1.5× 779 0.6× 505 0.8× 1.3k 2.3× 150 1.0× 77 2.9k
Mohammad Naushad Emmambux South Africa 31 1.7k 1.3× 1.9k 1.5× 564 0.9× 790 1.4× 185 1.2× 107 3.1k
Mahsa Majzoobi Iran 33 2.2k 1.7× 1.9k 1.5× 619 1.0× 861 1.5× 203 1.3× 148 3.6k
Marcella Mastromatteo Italy 24 813 0.6× 653 0.5× 659 1.0× 470 0.8× 169 1.1× 55 1.7k
Vilai Rungsardthong Thailand 28 1.3k 1.0× 1.5k 1.2× 436 0.7× 490 0.9× 83 0.5× 101 2.4k

Countries citing papers authored by Donatella Peressini

Since Specialization
Citations

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

Fields of papers citing papers by Donatella Peressini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Donatella Peressini

This figure shows the co-authorship network connecting the top 25 collaborators of Donatella Peressini. A scholar is included among the top collaborators of Donatella Peressini 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 Donatella Peressini. Donatella Peressini 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.
Peressini, Donatella, et al.. (2025). Evaluation of calcium alginate beads immobilization of Chlorella vulgaris for biomass production in space life support systems. Bioresource Technology. 441. 133522–133522. 1 indexed citations
2.
3.
Melchior, Sofia, et al.. (2023). Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. Food Hydrocolloids. 139. 108505–108505. 13 indexed citations
4.
Tu, Juncai, Margaret A. Brennan, Xiaodan Hui, et al.. (2021). Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. International Journal of Food Science & Technology. 57(5). 2715–2728. 17 indexed citations
5.
Peressini, Donatella, et al.. (2020). Application of high‐pressure homogenization to tailor the functionalities of native wheat starch. Journal of the Science of Food and Agriculture. 101(7). 2668–2675. 20 indexed citations
6.
Peighambardoust, Seyed Jamaleddin, et al.. (2020). Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO 2 and TiO 2 nanoparticles. Journal of Food Science. 85(4). 1193–1202. 66 indexed citations
7.
Peighambardoust, Seyed Hadi, Seyed Hadi Peighambardoust, Seyed Jamaleddin Peighambardoust, et al.. (2020). Migration analysis, antioxidant, and mechanical characterization of polypropylene‐based active food packaging films loaded with BHA, BHT, and TBHQ. Journal of Food Science. 85(8). 2317–2328. 78 indexed citations
8.
Peighambardoust, Seyed Jamaleddin, et al.. (2020). Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays. Iranian Polymer Journal. 29(12). 1087–1097. 27 indexed citations
9.
10.
Peressini, Donatella, et al.. (2016). Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation. Journal of the Science of Food and Agriculture. 97(8). 2366–2374. 26 indexed citations
11.
Foschia, Martina, Donatella Peressini, Alessandro Sensidoni, Margaret A. Brennan, & Charles S. Brennan. (2014). Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?. Food Chemistry. 172. 245–250. 103 indexed citations
12.
Peressini, Donatella, Andrea Pizzariello, Alessandro Sensidoni, et al.. (2012). Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. Food Chemistry. 138(2-3). 1633–1640. 69 indexed citations
13.
Marcuzzo, Eva, Frédéric Debeaufort, Alessandro Sensidoni, et al.. (2012). Release Behavior and Stability of Encapsulated d-Limonene from Emulsion-Based Edible Films. Journal of Agricultural and Food Chemistry. 60(49). 12177–12185. 18 indexed citations
14.
Page, J. H., et al.. (2012). Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound. IOP Conference Series Materials Science and Engineering. 42. 12040–12040. 3 indexed citations
15.
Peressini, Donatella, Seyed Hadi Peighambardoust, R.J. Hamer, Alessandro Sensidoni, & Atze Jan van der Goot. (2008). Effect of shear rate on microstructure and rheological properties of sheared wheat doughs. Journal of Cereal Science. 48(2). 426–438. 53 indexed citations
16.
Peressini, Donatella, et al.. (2004). Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films. Italian Journal of Food Science. 16(1). 5–16. 11 indexed citations
17.
Peressini, Donatella, et al.. (2004). Influence of Emulsifier Type and Content on Functional Properties of Polysaccharide Lipid-Based Edible Films. Journal of Agricultural and Food Chemistry. 52(21). 6448–6455. 81 indexed citations
18.
Cindio, Bruno de, et al.. (2002). Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures. Journal of Food Engineering. 54(1). 63–73. 12 indexed citations
19.
Peressini, Donatella, et al.. (2002). Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties. Journal of Food Engineering. 54(3). 227–240. 18 indexed citations
20.
Sensidoni, Alessandro, G. Rondinini, Donatella Peressini, Michela Maifreni, & Renzo Bortolomeazzi. (1994). Presence of an off-flavour associated with the use of sorbates in cheese and margarine. Italian Journal of Food Science. 6(2). 237–242. 13 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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