Giuseppe Perretti

3.3k total citations
98 papers, 2.6k citations indexed

About

Giuseppe Perretti is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Giuseppe Perretti has authored 98 papers receiving a total of 2.6k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Food Science, 40 papers in Plant Science and 29 papers in Nutrition and Dietetics. Recurrent topics in Giuseppe Perretti's work include Fermentation and Sensory Analysis (43 papers), Food composition and properties (22 papers) and Phytochemicals and Antioxidant Activities (20 papers). Giuseppe Perretti is often cited by papers focused on Fermentation and Sensory Analysis (43 papers), Food composition and properties (22 papers) and Phytochemicals and Antioxidant Activities (20 papers). Giuseppe Perretti collaborates with scholars based in Italy, United Kingdom and Belgium. Giuseppe Perretti's co-authors include Ombretta Marconi, Valeria Sileoni, Paolo Fantozzi, Gian Francesco Montedoro, Maurizio Servili, Maura Baldioli, Elisabetta Bravi, Giovanni De Francesco, Luigi Montanari and Fernanda Galgano 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

Giuseppe Perretti

97 papers receiving 2.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Giuseppe Perretti Italy 27 1.5k 832 645 607 483 98 2.6k
Dino Mastrocola Italy 31 1.6k 1.1× 732 0.9× 850 1.3× 469 0.8× 283 0.6× 83 3.2k
Sodeif Azadmard‐Damirchi Iran 29 1.3k 0.9× 565 0.7× 525 0.8× 663 1.1× 735 1.5× 124 3.0k
Marco Poiana Italy 29 1.1k 0.8× 711 0.9× 822 1.3× 388 0.6× 736 1.5× 114 2.3k
Arda Serpen Türkiye 27 1.4k 0.9× 881 1.1× 1.0k 1.6× 776 1.3× 213 0.4× 39 3.0k
N.A.M. Eskin Canada 30 1.4k 0.9× 1.1k 1.4× 565 0.9× 721 1.2× 637 1.3× 113 3.1k
Ola Lasekan Malaysia 27 975 0.7× 660 0.8× 347 0.5× 457 0.8× 201 0.4× 93 2.3k
Rui Carlos Zambiazi Brazil 31 1.4k 0.9× 785 0.9× 929 1.4× 397 0.7× 349 0.7× 126 3.1k
Qi Zhou China 27 793 0.5× 456 0.5× 455 0.7× 413 0.7× 632 1.3× 100 2.1k
Francesca Blasi Italy 29 874 0.6× 633 0.8× 733 1.1× 417 0.7× 344 0.7× 112 2.4k
Nelson R. Grosso Argentina 30 1.3k 0.9× 1.1k 1.3× 631 1.0× 628 1.0× 388 0.8× 116 2.6k

Countries citing papers authored by Giuseppe Perretti

Since Specialization
Citations

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

Fields of papers citing papers by Giuseppe Perretti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Giuseppe Perretti

This figure shows the co-authorship network connecting the top 25 collaborators of Giuseppe Perretti. A scholar is included among the top collaborators of Giuseppe Perretti 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 Giuseppe Perretti. Giuseppe Perretti 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.
Cela, Nazarena, Nicola Condelli, Giuseppe Perretti, et al.. (2023). A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception. Beverages. 9(1). 18–18. 6 indexed citations
2.
Sileoni, Valeria, et al.. (2023). Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii. Food and Bioprocess Technology. 16(11). 2471–2482. 6 indexed citations
3.
Alfonzo, Antonio, Nicola Francesca, Raimondo Gaglio, et al.. (2021). Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production. Food Microbiology. 99. 103806–103806. 51 indexed citations
4.
Petrucci, Rita, Paola Di Matteo, Giovanni De Francesco, et al.. (2020). Novel Fast Identification and Determination of Free Polyphenols in Untreated Craft Beers by HPLC-PDA-ESI-MS/MS in SIR Mode. Journal of Agricultural and Food Chemistry. 68(30). 7984–7994. 17 indexed citations
5.
Francesco, Giovanni De, et al.. (2020). Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types. Journal of Food Science and Technology. 58(4). 1488–1498. 12 indexed citations
6.
Riccioni, Claudia, Beatrice Belfiori, Valeria Sileoni, et al.. (2020). High genetic and chemical diversity of wild hop populations from Central Italy with signals of a genetic structure influenced by both sexual and asexual reproduction. Plant Science. 304. 110794–110794. 16 indexed citations
7.
Naghavi, Mohammad Reza, Jaber Nasiri, Elisabetta Bravi, et al.. (2020). Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp.. Phytochemistry. 183. 112620–112620. 3 indexed citations
8.
Juvonen, Riikka, Kristoffer Krogerus, Frederico Magalhães, et al.. (2020). Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing. Food Microbiology. 94. 103629–103629. 43 indexed citations
9.
Marconi, Ombretta, et al.. (2017). Brewing with prolyl endopeptidase from Aspergillus niger : the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile. International Journal of Food Science & Technology. 52(6). 1367–1374. 26 indexed citations
10.
Fantozzi, Paolo, María Fiorenza Caboni, Tullia Gallina Toschi, et al.. (2015). Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science. SHILAP Revista de lepidopterología. 2 indexed citations
11.
Bravi, Elisabetta, et al.. (2015). Comparative study of oxidation in canned foods with a combination of vegetables and covering oils. SHILAP Revista de lepidopterología. 6 indexed citations
12.
Liguori, Loredana, Giovanni De Francesco, Paola Russo, et al.. (2015). Quality improvement of low alcohol craft beer produced by evaporative pertraction. SHILAP Revista de lepidopterología. 43. 13–18. 16 indexed citations
13.
Marconi, Ombretta, et al.. (2014). Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley. Food Research International. 64. 677–682. 47 indexed citations
14.
Sileoni, Valeria, Ombretta Marconi, Giuseppe Perretti, & Paolo Fantozzi. (2013). Evaluation of different validation strategies and long term effects in NIR calibration models. Food Chemistry. 141(3). 2639–2648. 16 indexed citations
15.
Marconi, Ombretta, et al.. (2012). Supercritical Carbon dioxide and flaxseed oil like functional food. Progress in nutrition. 14(1). 58–64. 1 indexed citations
16.
Sileoni, Valeria, Ombretta Marconi, & Giuseppe Perretti. (2012). Near-infrared Spectroscopy in the Brewing Industry. Critical Reviews in Food Science and Nutrition. 55(12). 1771–1791. 20 indexed citations
17.
Bravi, Elisabetta, et al.. (2010). Secoisolariciresinol diglucoside determination in flaxseed (Linum usitatissimum L.) oil and application to a shelf life study. Food Chemistry. 126(4). 1553–1558. 17 indexed citations
18.
Marconi, Ombretta, et al.. (2009). HACCP IN THE MALTING AND BREWING PRODUCTION CHAIN: MYCOTOXIN, NITROSAMINE AND BIOGENIC AMINE RISKS. Italian Journal of Food Science. 21(2). 211–230. 4 indexed citations
19.
Marconi, Ombretta, et al.. (2009). MOISTURE CONTENT DETERMINATION OF COLORED MALTS. Italian Journal of Food Science. 21(4). 529–533. 1 indexed citations
20.
Montedoro, Gian Francesco, Maurizio Servili, Maura Baldioli, et al.. (1995). Characterization of some Italian virgin olive oils in relation to origin area. 72(9). 403–414. 8 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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