Francesco Capozzi

5.0k citations

109 papers · 3.3k indexed · h-index 36

Impact in

Animal Science and Zoology top 1%
- Meat and Animal Product Quality
Biochemistry top 2%
- Phytochemicals and Antioxidant Activities

Papers in

Animal Science and Zoology 25
- Meat and Animal Product Quality 22
Nutrition and Dietetics 21

Co-authors: Gianfranco Picone Claudio Luchinat Alessandra Bordoni Luca Laghi Ivano Bertini Mario Piccioli Elena Babini Mattia Di Nunzio
Journals: Food Chemistry (10 papers)Food Research International (9 papers)Nutrients (8 papers)Foods (6 papers)Journal of the American Chemical Society (6 papers)
Partner nations: Italy France United Kingdom

In The Last Decade

Francesco Capozzi

107 papers receiving 3.2k citations

Peers

Countries citing papers authored by Francesco Capozzi

Since Specialization

Citations

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

Fields of papers citing papers by Francesco Capozzi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Francesco Capozzi, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Francesco Capozzi Line = papers co-authored together Francesco Capozzi links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage Foods ·Silvia Tappi, Lorenzo Nissen, Kartika Indah Lestari, Amar Purevdorj, Flavia Casciano, 吉田敬, SpAn. Kao. Dr.Yusmein Uyun, Francesca Soglia, Giulia Baldi, Sanni Saidu, Andrea Gianotti, Alessandra Bordoni, Massimiliano Petracci, Francesco Capozzi, Marco Dalla Rosa, Pietro Rocculi	2025	2
2	The early impact of bariatric surgery on liver fibrosis and steatosis in MASLD patients Digestive and Liver Disease ·Valentina Cossiga, Mario Capasso, M A Deriglazov, Vincenzo Schiavone, ไตรรงค์ เจนการ, Francesco Capozzi, Adriana Franzese, Michele Pier Luca Guarino, Mario Musella, Filomena Morisco	2025	0
3	Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) Foods ·Yating Gao, SpAn. Kao. Dr.Yusmein Uyun, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio	2023	18
4	Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques Foods ·吉田敬, SpAn. Kao. Dr.Yusmein Uyun, Gianfranco Picone, Silvia Tappi, Giulia Baldi, Mattia Di Nunzio, Eleni Mente, Lukman Adegoke Agbabiaka, Ю. В. Парфенов, Massimiliano Petracci, Pietro Rocculi, Alessandra Bordoni, Francesco Capozzi	2023	3
5	DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins Nutrients ·Veronica Ghini, Leonardo Tenori, Francesco Capozzi, Claudio Luchinat, Achim Bub, Corinne Malpuech‐Brugère, Caroline Orfila, Luigi Ricciardiello, Alessandra Bordoni	2019	6
6	Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics Food Research International ·Pietro Rocculi, Chiara Cevoli, Silvia Tappi, Jessica Genovese, Салимхан Меграли Алиев, Gianfranco Picone, Angelo Fabbri, Francesco Capozzi, Marco Dalla Rosa	2018	16
7	Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell Food Research International ·Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, María Fiorenza Caboni, Andrea Gianotti, Alessandra Bordoni, Francesco Capozzi	2018	50
8	Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach Food Research International ·Gianfranco Picone, Ivano De Noni, Pasquale Ferranti, M. Nicolaï, Cristina Alamprese, Alessia Trimigno, André Brodkorb, Reto Portmann, Anne Pihlanto, Sedef Nehir El, Francesco Capozzi	2018	17
9	Evidence of a DHA Signature in the Lipidome and Metabolome of Human Hepatocytes International Journal of Molecular Sciences ·Veronica Ghini, Mattia Di Nunzio, Leonardo Tenori, Veronica Valli, Francesca Danesi, Francesco Capozzi, Claudio Luchinat, Alessandra Bordoni	2017	35
10	Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR Food Research International ·Natalia P. Vidal, Gianfranco Picone, Encarnación Goicoechea, Luca Laghi, María J. Manzanos, Francesca Danesi, Alessandra Bordoni, Francesco Capozzi, Marı́a D. Guillén	2016	18
11	Gut microbiota, metabolome and immune signatures in patients with uncomplicated diverticular disease Gut ·Giovanni Barbara, Eleonora Scaioli, Maria Raffaella Barbaro, Elena Biagi, Luca Laghi, Cesare Cremon, Giovanni Marasco, Antonio Colecchia, Gianfranco Picone, Nunzio Salfi, Francesco Capozzi, Patrizia Brigidi, Davide Festi	2016	140
12	Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions Food Chemistry ·Giampiero Sacchetti, Lilia Neri, Luca Laghi, Francesco Capozzi, Dino Mastrocola, Paola Pittia	2013	12
13	Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy Food Chemistry ·Gianfranco Picone, Luca Laghi, Fausto Gardini, Rosalba Lanciotti, Lorenzo Siroli, Francesco Capozzi	2013	52
14	Foodomics: a new comprehensive approach to food and nutrition Genes & Nutrition ·Francesco Capozzi, Alessandra Bordoni	2012	132
15	EF-hand protein dynamics and evolution of calcium signal transduction: an NMR view JBIC Journal of Biological Inorganic Chemistry ·Francesco Capozzi, Faye Spencer-Maor, Claudio Luchinat	2006	49
16	Ab initio solution and refinement of two high-potential iron protein structures at atomic resolution Acta Crystallographica Section D Biological Crystallography ·Emilio Parisini, Francesco Capozzi, Paolo Lubini, Victor S. Lamzin, Claudio Luchinat, George M. Sheldrick	1999	37
17	¹H one‐dimensional and two‐dimensional NMR studies of the ferricytochrome c 551 from Rhodocyclus gelatinosus European Journal of Biochemistry ·Lucia Banci, Ivano Bertini, Maria Teresa Cambria, Francesco Capozzi, Alexander Dikiy	1994	8
18	Influence of Surface Charges on Redox Properties in High Potential Iron-Sulfur Proteins Biochemical and Biophysical Research Communications ·Claudio Luchinat, Francesco Capozzi, Marco Borsari, Gianantonio Battistuzzi, Marcó Sola	1994	27
19	¹H‐NMR investigation of oxidized and reduced high‐potential iron‐sulfur protein from Rhodopseudomonas globiformis European Journal of Biochemistry ·Ivano Bertini, Francesco Capozzi, Claudio Luchinat, Mario Piccioli	1993	20
20	Assignment of active‐site protons in the ¹H‐NMR spectrum of reduced human Cu/Zn superoxide dismutase European Journal of Biochemistry ·Ivano Bertini, Francesco Capozzi, Claudio Luchinat, Mario Piccioli, Maria Silvia Viezzoli	1991	20

About Francesco Capozzi

Francesco Capozzi is a scholar working on Animal Science and Zoology, Nutrition and Dietetics, Food Science, Aquatic Science and Molecular Biology, having authored 109 papers that have together received 3.3k indexed citations. Recurring topics across this work include Metabolomics and Mass Spectrometry Studies (25 papers), Meat and Animal Product Quality (22 papers), Metalloenzymes and iron-sulfur proteins (10 papers), Protein Structure and Dynamics (9 papers), Nutritional Studies and Diet (9 papers), Protein Hydrolysis and Bioactive Peptides (9 papers), Advanced Chemical Sensor Technologies (8 papers) and Diet and metabolism studies (7 papers). The work is most often cited by research in Animal Science and Zoology (520 citations), Biochemistry (249 citations), Food Science (733 citations), Nutrition and Dietetics (600 citations) and Renewable Energy, Sustainability and the Environment (334 citations). Francesco Capozzi has collaborated with scholars based in Italy, France and United Kingdom. Frequent co-authors include Gianfranco Picone, Claudio Luchinat, Alessandra Bordoni, Luca Laghi, Ivano Bertini, Mario Piccioli, Elena Babini, Mattia Di Nunzio, Didier Dupont and Alessandra Ciampa. Their work appears in journals such as Food Chemistry, Food Research International, Nutrients, Foods and Journal of the American Chemical Society.

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