Francesco Locci

525 total citations
24 papers, 409 citations indexed

About

Francesco Locci is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Francesco Locci has authored 24 papers receiving a total of 409 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 10 papers in Molecular Biology and 6 papers in Animal Science and Zoology. Recurrent topics in Francesco Locci's work include Probiotics and Fermented Foods (18 papers), Proteins in Food Systems (6 papers) and Milk Quality and Mastitis in Dairy Cows (6 papers). Francesco Locci is often cited by papers focused on Probiotics and Fermented Foods (18 papers), Proteins in Food Systems (6 papers) and Milk Quality and Mastitis in Dairy Cows (6 papers). Francesco Locci collaborates with scholars based in Italy, France and Canada. Francesco Locci's co-authors include Germano Mucchetti, Erasmo Neviani, Monica Gatti, Giorgio Giraffa, Flavio Tidona, Domenico Carminati, Milena Povolo, Valentina Bernini, Camilla Lazzi and Rosa Maria Vitale and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and International Journal of Food Microbiology.

In The Last Decade

Francesco Locci

23 papers receiving 391 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Francesco Locci Italy 13 330 206 113 81 54 24 409
Tomislav Pogačić Croatia 9 333 1.0× 214 1.0× 85 0.8× 60 0.7× 49 0.9× 17 396
Lene Buhelt Johansen Denmark 12 257 0.8× 176 0.9× 93 0.8× 65 0.8× 83 1.5× 16 394
A. Matarante Italy 8 277 0.8× 210 1.0× 118 1.0× 51 0.6× 44 0.8× 8 346
Emmanuel M. Anifantakis Greece 12 371 1.1× 238 1.2× 129 1.1× 81 1.0× 74 1.4× 16 422
Roya Afshari Australia 9 219 0.7× 156 0.8× 139 1.2× 46 0.6× 21 0.4× 18 361
M. Ortigosa Spain 9 274 0.8× 184 0.9× 146 1.3× 65 0.8× 25 0.5× 11 340
André Dasen France 8 386 1.2× 199 1.0× 128 1.1× 89 1.1× 93 1.7× 15 412
L.C. Laleye Canada 13 375 1.1× 173 0.8× 124 1.1× 88 1.1× 14 0.3× 21 450
G. Rondinini Italy 7 233 0.7× 200 1.0× 67 0.6× 41 0.5× 27 0.5× 9 327
Agnieszka Kieronczyk France 8 468 1.4× 372 1.8× 119 1.1× 164 2.0× 24 0.4× 8 519

Countries citing papers authored by Francesco Locci

Since Specialization
Citations

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

Fields of papers citing papers by Francesco Locci

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Francesco Locci

This figure shows the co-authorship network connecting the top 25 collaborators of Francesco Locci. A scholar is included among the top collaborators of Francesco Locci 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 Francesco Locci. Francesco Locci 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.
Tidona, Flavio, Francesco Locci, Germano Mucchetti, et al.. (2025). Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio. Journal of Dairy Science. 108(6). 5732–5740.
2.
Carminati, Domenico, Barbara Bonvini, Francesco Locci, et al.. (2023). Low-Level Clostridial Spores’ Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese. Foods. 12(9). 1880–1880. 10 indexed citations
3.
Alinovi, Marcello, et al.. (2022). Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage. International Journal of Dairy Technology. 75(3). 643–652. 5 indexed citations
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Tidona, Flavio, Marco Bernardi, Johannes A. Hogenboom, et al.. (2019). The impact of sodium chloride reduction on Grana-type cheese production and quality. Journal of Dairy Research. 86(4). 470–476. 10 indexed citations
8.
Alinovi, Marcello, Francesco Locci, Lucia Monti, et al.. (2018). Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. International Dairy Journal. 84. 72–78. 24 indexed citations
9.
Lazzi, Camilla, Milena Povolo, Francesco Locci, et al.. (2016). Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano. International Journal of Food Microbiology. 233. 20–28. 47 indexed citations
10.
Tidona, Flavio, Miriam Zago, Milena Corredig, et al.. (2016). Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk. International Journal of Dairy Technology. 69(4). 569–575. 9 indexed citations
11.
Paladino, María Emilia, Francesco Locci, Flora V. Romeo, et al.. (2013). Cholesterol removal capability of lactic acid bacteria and related cell membrane fatty acid modifications. Folia Microbiologica. 58(6). 443–449. 7 indexed citations
12.
Locci, Francesco, et al.. (2012). Cheese True Density Prediction by Linear Equations. Journal of Food Process Engineering. 36(4). 462–469. 7 indexed citations
13.
Locci, Francesco, et al.. (2012). Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis. LWT. 47(2). 380–385. 12 indexed citations
14.
Locci, Francesco, et al.. (2007). Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping. Food Chemistry. 107(3). 1337–1341. 12 indexed citations
15.
Cortellino, Giovanna, et al.. (2006). An investigation of the plasmin–plasminogen system in caprine milk and cheese. International Dairy Journal. 16(6). 619–622. 16 indexed citations
16.
Santarelli, Sara, et al.. (2004). Glucides, lactic and citric acid and calcium content changes during cheesemaking and storage of Mozzarella cheese: comparison between Mozzarella di Bufala Campana and bovine mozzarella cheese. 2 indexed citations
17.
Mucchetti, Germano, et al.. (2002). Production of Pyroglutamic Acid by Thermophilic Lactic Acid Bacteria in Hard-cooked Mini-Cheeses. Journal of Dairy Science. 85(10). 2489–2496. 36 indexed citations
18.
Mucchetti, Germano, Francesco Locci, Monica Gatti, et al.. (2000). Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese. Journal of Dairy Science. 83(4). 659–665. 37 indexed citations
19.
Salimei, Elisabetta, et al.. (1994). Dairy mare's milk: I.Yield and composition of milk and relation with some plasma metabolites. Journal of Dairy Science. 77(1). 347–347. 7 indexed citations
20.
Bennici, A., et al.. (1987). Plantlet formation from callus and shoot-tip culture of Helianthus annuus (L.). Plant Cell Tissue and Organ Culture (PCTOC). 11(1). 47–55. 26 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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