Edoardo Capuano

5.3k total citations · 1 hit paper
91 papers, 4.1k citations indexed

About

Edoardo Capuano is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Edoardo Capuano has authored 91 papers receiving a total of 4.1k indexed citations (citations by other indexed papers that have themselves been cited), including 48 papers in Food Science, 46 papers in Nutrition and Dietetics and 31 papers in Plant Science. Recurrent topics in Edoardo Capuano's work include Food composition and properties (36 papers), Proteins in Food Systems (31 papers) and Phytase and its Applications (14 papers). Edoardo Capuano is often cited by papers focused on Food composition and properties (36 papers), Proteins in Food Systems (31 papers) and Phytase and its Applications (14 papers). Edoardo Capuano collaborates with scholars based in Netherlands, Italy and Spain. Edoardo Capuano's co-authors include Vincenzo Fogliano, Teresa Oliviero, Vural Gökmen, Arda Serpen, Nicoletta Pellegrini, Saskia M. van Ruth, Ruud Verkerk, Rita Boerrigter‐Eenling, Lijiao Kan and G. van der Veer and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Edoardo Capuano

91 papers receiving 4.0k citations

Hit Papers

align trajectories

What are hit papers?

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.

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

2010 696 citations Edoardo Capuano, Vincenzo Fogliano LWT profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Edoardo Capuano Netherlands	35	2.2k	1.4k	1.1k	797	575	91	4.1k
Kwang‐Geun Lee South Korea	35	2.5k 1.1×	577 0.4×	1.4k 1.2×	1.0k 1.3×	987 1.7×	172	5.3k
Xiguang Qi China	41	1.8k 0.8×	1.7k 1.2×	995 0.9×	757 0.9×	374 0.7×	111	3.8k
Chunmei Li China	38	1.8k 0.8×	824 0.6×	978 0.9×	1.1k 1.4×	1.3k 2.3×	156	4.4k
Gangcheng Wu China	41	2.4k 1.1×	1.7k 1.2×	1.1k 1.0×	848 1.1×	899 1.6×	181	5.0k
Song Zhu China	32	1.5k 0.7×	1.2k 0.9×	919 0.8×	883 1.1×	521 0.9×	94	3.5k
Zhiyong He China	43	2.7k 1.2×	924 0.7×	671 0.6×	1.5k 1.9×	1.0k 1.8×	168	5.1k
Davide Tagliazucchi Italy	38	1.9k 0.9×	851 0.6×	739 0.7×	1.7k 2.1×	1.4k 2.4×	103	4.2k
Devin G. Peterson United States	32	1.4k 0.6×	968 0.7×	482 0.4×	503 0.6×	614 1.1×	104	3.0k
Monica Anese Italy	39	2.6k 1.2×	805 0.6×	1.2k 1.1×	580 0.7×	1.8k 3.1×	113	5.2k
Mirko Bunzel Germany	41	1.7k 0.8×	1.2k 0.9×	1.9k 1.7×	1.4k 1.7×	976 1.7×	149	5.0k

Countries citing papers authored by Edoardo Capuano

Since Specialization

Citations

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

Fields of papers citing papers by Edoardo Capuano

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Edoardo Capuano

This figure shows the co-authorship network connecting the top 25 collaborators of Edoardo Capuano. A scholar is included among the top collaborators of Edoardo Capuano 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 Edoardo Capuano. Edoardo Capuano 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

Even, Aniek J.G., Tom Torfs, Francesca Leonardi, et al.. (2025). Measurements of redox balance along the gut using a miniaturized ingestible sensor. Nature Electronics. 8(9). 856–870. 3 indexed citations

Capuano, Edoardo, et al.. (2025). High-moisture extrusion enhances soy protein quality based on in vitro protein digestibility and amino acid scores. Food Research International. 211. 116353–116353. 3 indexed citations

Li, Jiaxin, Aixia Wang, Mengzi Nie, et al.. (2024). Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field. Food Hydrocolloids. 151. 109755–109755. 16 indexed citations

Fogliano, Vincenzo, et al.. (2024). Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (Canavalia ensiformis (L.) DC). Food & Function. 15(7). 3680–3691. 5 indexed citations

Fogliano, Vincenzo, et al.. (2024). Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality. LWT. 201. 116227–116227. 1 indexed citations

Pellegrini, Nicoletta, et al.. (2024). Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers. Food & Function. 15(20). 10459–10471. 3 indexed citations

Renzetti, Stefano, et al.. (2024). Role of particle size in modulating starch digestibility and textural properties in a rye bread model system. Food Research International. 190. 114565–114565. 10 indexed citations

Huyan, Zongyao, Nicoletta Pellegrini, Josep Rubert, Wilma T. Steegenga, & Edoardo Capuano. (2024). Levels of lipid-derived gut microbial metabolites differ among plant matrices in an in vitro model of colon fermentation. Food Research International. 184. 114230–114230. 1 indexed citations

Fogliano, Vincenzo, et al.. (2023). Chemical and microstructural characterization of easy- and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections. LWT. 189. 115451–115451. 3 indexed citations

10.

Boachie, Ruth T., Ogadimma D. Okagu, Raliat O. Abioye, et al.. (2022). Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins. Journal of Agricultural and Food Chemistry. 70(21). 6519–6529. 24 indexed citations

11.

Pellegrini, Nicoletta, et al.. (2022). Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making. Food Chemistry. 396. 133678–133678. 19 indexed citations

12.

Kan, Lijiao, Edoardo Capuano, Vincenzo Fogliano, et al.. (2021). Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell. Food Chemistry. 361. 130047–130047. 49 indexed citations

13.

Kan, Lijiao, Teresa Oliviero, Ruud Verkerk, Vincenzo Fogliano, & Edoardo Capuano. (2020). Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility. Journal of Functional Foods. 68. 103924–103924. 94 indexed citations

14.

Guo, Bingbing, et al.. (2019). Gastrointestinal Bioaccessibility and Colonic Fermentation of Fucoxanthin from the Extract of the MicroalgaNitzschia laevis. Journal of Agricultural and Food Chemistry. 68(7). 1844–1850. 36 indexed citations

15.

Fogliano, Vincenzo, et al.. (2019). Effect of soybean processing on cell wall porosity and protein digestibility. Food & Function. 11(1). 285–296. 41 indexed citations

16.

Giusti, Federica, Edoardo Capuano, Gianni Sagratini, & Nicoletta Pellegrini. (2019). A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion. Food Chemistry. 285. 458–467. 81 indexed citations

17.

Bot, Francesca, Ruud Verkerk, H.C. Mastwijk, et al.. (2017). The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix. Food Chemistry. 240. 415–421. 45 indexed citations

18.

Fogliano, Vincenzo, et al.. (2016). Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics. Food Research International. 89(Pt 1). 870–881. 43 indexed citations

19.

Capuano, Edoardo, G. van der Veer, Rita Boerrigter‐Eenling, et al.. (2014). Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile. Food Chemistry. 164. 234–241. 63 indexed citations

20.

Morales, Francisco J., Edoardo Capuano, & Vincenzo Fogliano. (2008). Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products. Annals of the New York Academy of Sciences. 1126(1). 89–100. 42 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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