Fabio Masotti

1.1k total citations
44 papers, 798 citations indexed

About

Fabio Masotti is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Fabio Masotti has authored 44 papers receiving a total of 798 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 18 papers in Molecular Biology and 13 papers in Nutrition and Dietetics. Recurrent topics in Fabio Masotti's work include Probiotics and Fermented Foods (17 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Proteins in Food Systems (11 papers). Fabio Masotti is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Proteins in Food Systems (11 papers). Fabio Masotti collaborates with scholars based in Italy, Brazil and United States. Fabio Masotti's co-authors include Stefano Cattaneo, Ivano De Noni, Milda Stuknytė, L. Pellegrino, P. Resmini, Milena Brasca, L. Vallone, Veronica Rosi, Johannes A. Hogenboom and Giovanna Battelli and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Fabio Masotti

42 papers receiving 768 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Fabio Masotti Italy 17 448 347 179 152 84 44 798
Stefano Cattaneo Italy 21 568 1.3× 496 1.4× 320 1.8× 169 1.1× 95 1.1× 58 1.1k
Paolo D’Incecco Italy 20 526 1.2× 299 0.9× 156 0.9× 156 1.0× 121 1.4× 46 905
Paulo Henrique Fonseca da Silva Brazil 14 329 0.7× 129 0.4× 150 0.8× 141 0.9× 174 2.1× 26 625
Imran Taj Pakistan 13 386 0.9× 269 0.8× 186 1.0× 195 1.3× 31 0.4× 39 782
Flavio Tidona Italy 16 447 1.0× 282 0.8× 161 0.9× 135 0.9× 49 0.6× 36 674
Nadine Leconte France 20 707 1.6× 222 0.6× 521 2.9× 188 1.2× 82 1.0× 40 1.2k
P. Resmini Italy 19 576 1.3× 386 1.1× 304 1.7× 195 1.3× 91 1.1× 44 1.0k
Guanhao Bu China 20 674 1.5× 560 1.6× 225 1.3× 183 1.2× 89 1.1× 43 1.3k
Anna Zamora Spain 18 582 1.3× 123 0.4× 110 0.6× 208 1.4× 280 3.3× 33 796

Countries citing papers authored by Fabio Masotti

Since Specialization
Citations

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

Fields of papers citing papers by Fabio Masotti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Fabio Masotti

This figure shows the co-authorship network connecting the top 25 collaborators of Fabio Masotti. A scholar is included among the top collaborators of Fabio Masotti 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 Fabio Masotti. Fabio Masotti 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.
Alamprese, Cristina, Paolo D’Incecco, Stefano Cattaneo, Fabio Masotti, & Ivano De Noni. (2025). Effect of Type of Coagulant and Addition of Stored Curd on Chemical, Rheological and Microstructural Properties of Low-Moisture Mozzarella Cheese. Dairy. 6(1). 6–6.
2.
3.
Masotti, Fabio, et al.. (2024). Whey-based sports supplements: Heat damage and protein breakdown after in vitro gastrointestinal digestion. Food Research International. 191. 114622–114622. 2 indexed citations
4.
Cattaneo, Stefano, Fabio Masotti, Milda Stuknytė, & Ivano De Noni. (2022). Impact of in vitro static digestion method on the release of β-casomorphin-7 from bovine milk and cheeses with A1 or A2 β-casein phenotypes. Food Chemistry. 404(Pt A). 134617–134617. 16 indexed citations
5.
Morandi, Stefano, Fabio Masotti, Stefano Cattaneo, et al.. (2021). Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight. Foods. 10(5). 934–934. 12 indexed citations
6.
Stuknytė, Milda, et al.. (2021). Model infant biscuits release the opioid-acting peptides milk β-casomorphins and gluten exorphins after in vitro gastrointestinal digestion. Food Chemistry. 362. 130262–130262. 8 indexed citations
7.
8.
Bernardi, Cristian, Milda Stuknytė, Fabio Masotti, et al.. (2018). Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products. Food Research International. 106. 936–944. 48 indexed citations
9.
Masotti, Fabio, Stefano Cattaneo, Milda Stuknytė, & Ivano De Noni. (2017). Assessment of casein phosphopeptide profile in in vitro digestates of Trentingrana PDO cheese. European Food Research and Technology. 244(3). 513–521. 3 indexed citations
10.
Masotti, Fabio, Stefano Cattaneo, Milda Stuknytė, et al.. (2016). Composition, proteolysis, and volatile profile of Strachitunt cheese. Journal of Dairy Science. 100(3). 1679–1687. 13 indexed citations
11.
Cattaneo, Stefano, Alyssa Hidalgo, Fabio Masotti, et al.. (2015). Heat damage and in vitro starch digestibility of puffed wheat kernels. Food Chemistry. 188. 286–293. 22 indexed citations
12.
Stuknytė, Milda, Stefano Cattaneo, Fabio Masotti, & Ivano De Noni. (2014). Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion. Food Chemistry. 168. 27–33. 62 indexed citations
13.
Masotti, Fabio, Daniela Erba, Ivano De Noni, & L. Pellegrino. (2012). Rapid determination of sodium in milk and milk products by capillary zone electrophoresis. Journal of Dairy Science. 95(6). 2872–2881. 12 indexed citations
14.
Masotti, Fabio, Giovanna Battelli, & Ivano De Noni. (2012). The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life. Journal of Dairy Science. 95(9). 4760–4767. 23 indexed citations
15.
Pellegrino, L., et al.. (2010). Detection of milk powder and caseinates in Halloumi cheese. Journal of Dairy Science. 93(8). 3453–3460. 8 indexed citations
16.
17.
Cattaneo, Stefano, Fabio Masotti, & L. Pellegrino. (2009). Liquid Infant Formulas: Technological Tools for Limiting Heat Damage. Journal of Agricultural and Food Chemistry. 57(22). 10689–10694. 25 indexed citations
18.
Masotti, Fabio, et al.. (2006). Calcolo della resa di caseificazione a Grana Padano mediante una formula di previsione: applicazione in un caseificio di piccole dimensioni. 57(2). 127–134. 2 indexed citations
19.
Masotti, Fabio & Ivano De Noni. (2005). Significance of furosine index in Taleggio cheese-making.. Italian Journal of Food Science. 17(4). 429–436. 1 indexed citations
20.
Masotti, Fabio, et al.. (1996). Determinazione del latte di vacca nei formaggi di specie minori : applicazione ai formaggi di capra. 47(1). 7–17. 1 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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