Giacomo Squeo

2.0k total citations
67 papers, 1.4k citations indexed

About

Giacomo Squeo is a scholar working on Food Science, Organic Chemistry and Analytical Chemistry. According to data from OpenAlex, Giacomo Squeo has authored 67 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 34 papers in Food Science, 33 papers in Organic Chemistry and 21 papers in Analytical Chemistry. Recurrent topics in Giacomo Squeo's work include Edible Oils Quality and Analysis (32 papers), Spectroscopy and Chemometric Analyses (21 papers) and Phytochemicals and Antioxidant Activities (15 papers). Giacomo Squeo is often cited by papers focused on Edible Oils Quality and Analysis (32 papers), Spectroscopy and Chemometric Analyses (21 papers) and Phytochemicals and Antioxidant Activities (15 papers). Giacomo Squeo collaborates with scholars based in Italy, Algeria and Spain. Giacomo Squeo's co-authors include Francesco Caponio, Antonella Pasqualone, Carmine Summo, Graziana Difonzo, Davide De Angelis, Vito Michele Paradiso, Carmine Summo, Antonia Tamborrino, Malika Barkat and Alessandro Leone and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Giacomo Squeo

64 papers receiving 1.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Giacomo Squeo Italy 23 714 489 334 324 319 67 1.4k
Manuel León‐Camacho Spain 22 628 0.9× 570 1.2× 343 1.0× 423 1.3× 242 0.8× 64 1.8k
Alessandro Parenti Italy 22 805 1.1× 626 1.3× 269 0.8× 294 0.9× 473 1.5× 107 1.7k
Angela Zinnai Italy 21 630 0.9× 307 0.6× 265 0.8× 338 1.0× 426 1.3× 107 1.5k
Ricardo Malheiro Portugal 27 795 1.1× 685 1.4× 206 0.6× 671 2.1× 686 2.2× 51 1.8k
Amalia A. Carelli Argentina 22 545 0.8× 507 1.0× 211 0.6× 230 0.7× 291 0.9× 47 1.5k
Guadalupe Luna‐Solano Mexico 16 631 0.9× 334 0.7× 134 0.4× 191 0.6× 185 0.6× 59 1.1k
María P. Aguilera Spain 21 548 0.8× 1.0k 2.1× 135 0.4× 409 1.3× 279 0.9× 33 1.4k
Aman Mohammad Ziaiifar Iran 19 725 1.0× 344 0.7× 232 0.7× 213 0.7× 368 1.2× 50 1.3k
Małgorzata Tańska Poland 24 698 1.0× 244 0.5× 421 1.3× 403 1.2× 434 1.4× 117 1.6k
Tommaso Gomes Italy 24 888 1.2× 1.1k 2.3× 370 1.1× 603 1.9× 346 1.1× 83 1.9k

Countries citing papers authored by Giacomo Squeo

Since Specialization
Citations

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

Fields of papers citing papers by Giacomo Squeo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Giacomo Squeo

This figure shows the co-authorship network connecting the top 25 collaborators of Giacomo Squeo. A scholar is included among the top collaborators of Giacomo Squeo 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 Giacomo Squeo. Giacomo Squeo 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.
Angelis, Davide De, et al.. (2025). Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches. Food Hydrocolloids. 170. 111757–111757.
2.
Difonzo, Graziana, et al.. (2024). Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract. Applied Food Research. 4(2). 100507–100507. 1 indexed citations
3.
Pasqualone, Antonella, et al.. (2023). Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods. 12(16). 3050–3050. 4 indexed citations
4.
Squeo, Giacomo, et al.. (2023). Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods. 12(6). 1331–1331. 5 indexed citations
5.
Squeo, Giacomo, et al.. (2022). Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties. Foods. 11(4). 553–553. 24 indexed citations
6.
Sabetta, Wilma, Giacomo Squeo, Federica Flamminii, et al.. (2021). Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods. 10(6). 1371–1371. 9 indexed citations
7.
Angelis, Davide De, Aleksei Kaleda, Antonella Pasqualone, et al.. (2021). How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve. SHILAP Revista de lepidopterología. 87. 241–246. 3 indexed citations
8.
Grassi, Silvia, Olusola Samuel Jolayemi, Valentina Giovenzana, et al.. (2021). Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods. 10(5). 1042–1042. 22 indexed citations
9.
Bianchi, Biagio, Antonia Tamborrino, Ferruccio Giametta, et al.. (2020). Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality. Foods. 9(6). 813–813. 5 indexed citations
10.
Angelis, Davide De, Aleksei Kaleda, Antonella Pasqualone, et al.. (2020). Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods. 9(12). 1754–1754. 131 indexed citations
11.
12.
Caponio, Francesco, Graziana Difonzo, Giacomo Squeo, et al.. (2019). Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods. 8(4). 115–115. 7 indexed citations
13.
Caponio, Francesco, Alessandro Leone, Giacomo Squeo, Antonia Tamborrino, & Carmine Summo. (2019). Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics. Journal of the Science of Food and Agriculture. 99(12). 5594–5600. 20 indexed citations
14.
15.
Squeo, Giacomo, Francesco Caponio, Vito Michele Paradiso, et al.. (2018). Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics. Journal of the Science of Food and Agriculture. 99(5). 2513–2520. 27 indexed citations
16.
Luca, Anna De, Teodora Stıllıtano, Gıacomo Falcone, et al.. (2018). Economic and Environmental Assessment of Extra Virgin Olive Oil Processing Innovations. SHILAP Revista de lepidopterología. 67. 133–138. 11 indexed citations
17.
Caponio, Francesco, Giacomo Squeo, Antonella Pasqualone, et al.. (2018). Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil. Journal of the Science of Food and Agriculture. 98(11). 4279–4286. 17 indexed citations
18.
Squeo, Giacomo, et al.. (2017). FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 4 indexed citations
19.
Caponio, Francesco, Giacomo Squeo, Carmine Summo, Vito Michele Paradiso, & Antonella Pasqualone. (2016). Talc effect on the volatiles of virgin olive oil during storage. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 2 indexed citations
20.
Caponio, Francesco, Giacomo Squeo, Graziana Difonzo, et al.. (2016). Has the use of talc an effect on yield and extra virgin olive oil quality?. Journal of the Science of Food and Agriculture. 96(10). 3292–3299. 16 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Manuel León‐Camacho Breakdown of academic impact, for papers by Alessandro Parenti Breakdown of academic impact, for papers by Angela Zinnai Breakdown of academic impact, for papers by Ricardo Malheiro Breakdown of academic impact, for papers by Amalia A. Carelli Breakdown of academic impact, for papers by Guadalupe Luna‐Solano Breakdown of academic impact, for papers by María P. Aguilera Breakdown of academic impact, for papers by Aman Mohammad Ziaiifar Breakdown of academic impact, for papers by Małgorzata Tańska Breakdown of academic impact, for papers by Tommaso Gomes
Rankless by CCL
2026