Giancarlo Moschetti

7.7k total citations
188 papers, 6.2k citations indexed

About

Giancarlo Moschetti is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Giancarlo Moschetti has authored 188 papers receiving a total of 6.2k indexed citations (citations by other indexed papers that have themselves been cited), including 143 papers in Food Science, 54 papers in Molecular Biology and 53 papers in Plant Science. Recurrent topics in Giancarlo Moschetti's work include Probiotics and Fermented Foods (75 papers), Fermentation and Sensory Analysis (58 papers) and Horticultural and Viticultural Research (28 papers). Giancarlo Moschetti is often cited by papers focused on Probiotics and Fermented Foods (75 papers), Fermentation and Sensory Analysis (58 papers) and Horticultural and Viticultural Research (28 papers). Giancarlo Moschetti collaborates with scholars based in Italy, Türkiye and Spain. Giancarlo Moschetti's co-authors include Luca Settanni, Nicola Francesca, Giuseppe Blaiotta, Francesco Villani, Raimondo Gaglio, Danilo Ercolini, Antonio Alfonzo, Raffaele Coppola, Olimpia Pepe and Gianluigi Mauriello and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Giancarlo Moschetti

185 papers receiving 6.0k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Giancarlo Moschetti Italy	47	4.4k	2.3k	1.5k	1.2k	922	188	6.2k
Raffaele Coppola Italy	47	6.1k 1.4×	3.0k 1.3×	2.3k 1.5×	1.6k 1.4×	1.2k 1.3×	214	9.0k
Giovanna Suzzi Italy	51	5.1k 1.1×	4.2k 1.8×	2.0k 1.3×	813 0.7×	1.1k 1.2×	167	7.6k
Kalliopi Rantsiou Italy	47	4.9k 1.1×	2.7k 1.2×	1.5k 1.0×	595 0.5×	1.5k 1.6×	175	6.3k
Fausto Gardini Italy	47	4.4k 1.0×	3.2k 1.4×	1.2k 0.8×	721 0.6×	1.4k 1.5×	180	6.9k
Giuseppe Comi Italy	46	4.2k 1.0×	2.6k 1.2×	1.5k 1.0×	468 0.4×	1.8k 1.9×	187	6.3k
Gianluigi Mauriello Italy	42	3.6k 0.8×	2.1k 0.9×	747 0.5×	628 0.5×	1.4k 1.6×	99	5.6k
Lene Jespersen Denmark	48	4.7k 1.1×	3.0k 1.3×	1.7k 1.1×	1.7k 1.4×	712 0.8×	168	7.2k
Giuseppe Spano Italy	57	6.6k 1.5×	3.5k 1.5×	2.6k 1.7×	2.2k 1.9×	701 0.8×	192	8.9k
Giuseppe Blaiotta Italy	40	2.9k 0.6×	2.0k 0.9×	790 0.5×	713 0.6×	805 0.9×	121	4.5k
Rosalba Lanciotti Italy	47	4.6k 1.0×	2.2k 1.0×	1.5k 1.0×	822 0.7×	1.2k 1.3×	214	7.1k

Countries citing papers authored by Giancarlo Moschetti

Since Specialization

Citations

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

Fields of papers citing papers by Giancarlo Moschetti

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Giancarlo Moschetti

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

Alfonzo, Antonio, Raimondo Gaglio, Elena Franciosi, et al.. (2025). Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare. Foods. 14(21). 3689–3689.

Amato, Filippo, Aldo Todaro, Antonella Maggio, et al.. (2024). Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers. Food Research International. 199. 115328–115328. 1 indexed citations

Barbera, Marcella, Antonio Alfonzo, Elena Franciosi, et al.. (2024). Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties. Food Microbiology. 127. 104684–104684. 1 indexed citations

Gaglio, Raimondo, Claudio De Pasquale, Luca Settanni, et al.. (2024). Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives. Food Bioscience. 61. 104816–104816. 2 indexed citations

Vagnoli, Paola, Natale Badalamenti, Luca Settanni, et al.. (2024). The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase. Food Bioscience. 61. 104656–104656. 1 indexed citations

Alfonzo, Antonio, Marco Tolone, Nicola Francesca, et al.. (2024). Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols. Journal of Agriculture and Food Research. 15. 100951–100951. 3 indexed citations

Alfonzo, Antonio, Nicola Francesca, Raimondo Gaglio, et al.. (2023). Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives. Fermentation. 9(7). 634–634. 6 indexed citations

Francesca, Nicola, Raffaele Guzzon, Luca Settanni, et al.. (2023). Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma. Food Bioscience. 57. 103500–103500. 3 indexed citations

Francesca, Nicola, Luca Settanni, Aldo Todaro, et al.. (2023). A novel microbiological approach to impact the aromatic composition of sour loquat beer. Food Bioscience. 55. 103011–103011. 13 indexed citations

10.

Mannino, Giuseppe, Fortunato Cirlincione, Raimondo Gaglio, et al.. (2022). Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level. Toxins. 14(5). 293–293. 5 indexed citations

11.

Badalamenti, Natale, Marzia Ingrassia, Raimondo Gaglio, et al.. (2022). Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. Food Microbiology. 107. 104064–104064. 15 indexed citations

12.

Barbera, Marcella, Antonio Alfonzo, Antonino Ioppolo, et al.. (2022). Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese. Antioxidants. 11(10). 2004–2004. 9 indexed citations

13.

Todaro, Aldo, Vittorio Farina, Ilenia Tinebra, et al.. (2022). Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer. International Journal of Food Microbiology. 379. 109868–109868. 15 indexed citations

14.

Cirlincione, Fortunato, Giuseppe Venturella, Maria Letizia Gargano, et al.. (2021). Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health. International Journal of Gastronomy and Food Science. 27. 100449–100449. 17 indexed citations

15.

Gaglio, Raimondo, Marcella Barbera, Alessandro Attanzio, et al.. (2021). The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese. Foods. 10(2). 461–461. 26 indexed citations

16.

Guzzon, Raffaele, Tomás Román, Roberto Larcher, et al.. (2020). Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines. FEMS Microbiology Letters. 368(2). 4 indexed citations

17.

Alfonzo, Antonio, et al.. (2020). Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains. Yeast. 37(9-10). 475–486. 7 indexed citations

18.

Moschetti, Giancarlo, Giuseppe Blaiotta, Francesco Villani, Gianluigi Mauriello, & Salvatore Coppola. (1999). sacA and nisA genes are not always linked in Lactococcus lactis subsp. lactis strains. FEMS Microbiology Letters. 170(2). 373–379. 5 indexed citations

19.

Moschetti, Giancarlo. (1999). sacA and nisA genes are not always linked in Lactococcus lactis subsp. lactis strains. FEMS Microbiology Letters. 170(2). 373–379. 2 indexed citations

20.

Moschetti, Giancarlo. (1996). Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural starters. FEMS Microbiology Letters. 145(1). 27–32. 3 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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