Giuseppe Zeppa

3.8k total citations
92 papers, 3.0k citations indexed

About

Giuseppe Zeppa is a scholar working on Food Science, Biochemistry and Nutrition and Dietetics. According to data from OpenAlex, Giuseppe Zeppa has authored 92 papers receiving a total of 3.0k indexed citations (citations by other indexed papers that have themselves been cited), including 61 papers in Food Science, 32 papers in Biochemistry and 31 papers in Nutrition and Dietetics. Recurrent topics in Giuseppe Zeppa's work include Phytochemicals and Antioxidant Activities (31 papers), Fermentation and Sensory Analysis (20 papers) and Nuts composition and effects (19 papers). Giuseppe Zeppa is often cited by papers focused on Phytochemicals and Antioxidant Activities (31 papers), Fermentation and Sensory Analysis (20 papers) and Nuts composition and effects (19 papers). Giuseppe Zeppa collaborates with scholars based in Italy, Spain and Belgium. Giuseppe Zeppa's co-authors include Vincenzo Gerbi, Letricia Barbosa‐Pereira, Luca Rollè, Manuela Giordano, Daniela Ghirardello, Marta Bertolino, Simona Belviso, Olga Rojo-Poveda, Lorenza Conterno and Caroline Stévigny 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 Zeppa

91 papers receiving 3.0k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Giuseppe Zeppa Italy	33	1.9k	929	710	651	631	92	3.0k
Giampiero Sacchetti Italy	39	2.1k 1.1×	727 0.8×	712 1.0×	476 0.7×	1.1k 1.7×	109	4.1k
Said Ajlouni Australia	29	1.6k 0.8×	780 0.8×	448 0.6×	588 0.9×	620 1.0×	87	2.7k
Marco Arlorio Italy	35	1.8k 0.9×	820 0.9×	981 1.4×	977 1.5×	1.2k 1.8×	117	3.6k
Hong‐Sun Yook South Korea	27	1.8k 0.9×	537 0.6×	680 1.0×	604 0.9×	734 1.2×	222	2.9k
Avi Shpigelman Israel	31	2.1k 1.1×	608 0.7×	755 1.1×	592 0.9×	1.4k 2.1×	70	3.6k
Ute Schweiggert‐Weisz Germany	38	2.5k 1.3×	1.3k 1.4×	791 1.1×	1.2k 1.8×	1.1k 1.8×	89	4.8k
Rodrigo N. Cavalcanti Brazil	31	1.7k 0.9×	756 0.8×	562 0.8×	562 0.9×	312 0.5×	48	2.7k
Laura Salvia‐Trujillo Spain	34	3.8k 1.9×	712 0.8×	656 0.9×	471 0.7×	970 1.5×	78	5.1k
Andrea Gianotti Italy	32	1.7k 0.9×	871 0.9×	320 0.5×	1.0k 1.5×	794 1.3×	85	3.2k
Wee Sim Choo Malaysia	28	1.6k 0.8×	541 0.6×	560 0.8×	485 0.7×	960 1.5×	86	2.9k

Countries citing papers authored by Giuseppe Zeppa

Since Specialization

Citations

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

Fields of papers citing papers by Giuseppe Zeppa

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Giuseppe Zeppa

This figure shows the co-authorship network connecting the top 25 collaborators of Giuseppe Zeppa. A scholar is included among the top collaborators of Giuseppe Zeppa 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 Zeppa. Giuseppe Zeppa is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Guarino, Vincenzo, et al.. (2024). Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers. Agronomy. 14(10). 2409–2409. 1 indexed citations

Alessandria, Valentina, et al.. (2024). Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods. 13(23). 3715–3715. 6 indexed citations

Zeppa, Giuseppe, et al.. (2024). Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes. Italian Journal of Food Science. 36(2). 101–110. 2 indexed citations

Ghirardello, Daniela, et al.. (2023). Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics. Foods. 12(2). 405–405. 4 indexed citations

Zeppa, Giuseppe, et al.. (2022). Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins. Foods. 11(13). 1969–1969. 22 indexed citations

Vallino, Marta, Antonella Faccio, Giuseppe Zeppa, et al.. (2021). Impact of drying temperature on tissue anatomy and cellular ultrastructure of different aromatic plant leaves. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology. 156(4). 847–854. 8 indexed citations

Barbosa‐Pereira, Letricia, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, & Giuseppe Zeppa. (2019). Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics. Food Research International. 123. 684–696. 66 indexed citations

Rossin, Daniela, Letricia Barbosa‐Pereira, Gabriella Testa, et al.. (2019). A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells. Antioxidants. 8(6). 151–151. 32 indexed citations

Barbosa‐Pereira, Letricia, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, & Giuseppe Zeppa. (2019). Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins. SHILAP Revista de lepidopterología. 25. 104268–104268. 14 indexed citations

10.

Lavelli, Vera, Luisa Torri, Giuseppe Zeppa, Luca Fiori, & Giorgia Spigno. (2016). Recovery of winemaking by products for innovative food applications : A review. Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano). 29 indexed citations

11.

Mandrile, Luisa, Giuseppe Zeppa, Andrea Mario Giovannozzi, & Andrea Mario Rossi. (2016). Controlling protected designation of origin of wine by Raman spectroscopy. Food Chemistry. 211. 260–267. 72 indexed citations

12.

Cravero, Maria Carla, et al.. (2015). EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION. SHILAP Revista de lepidopterología. 7 indexed citations

13.

Bertolino, Marta, Simona Belviso, Manuela Giordano, et al.. (2015). Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. Journal of Food Quality. 39(2). 77–89. 88 indexed citations

14.

Bertolino, Marta, et al.. (2015). Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. Journal of Food Science and Technology. 53(3). 1585–1596. 69 indexed citations

15.

Zeppa, Giuseppe, Marta Bertolino, & Luca Rollè. (2011). Quantitative descriptive analysis of Italian polenta produced with different corn cultivars. Journal of the Science of Food and Agriculture. 92(2). 412–417. 18 indexed citations

16.

Ghirardello, Daniela, et al.. (2010). Phenolic acid profile and antioxidant capacity of hazelnut (Corylus avellana L.) kernels in different solvent systems. Journal of food and nutrition research. 49(4). 195–205. 19 indexed citations

17.

Zeppa, Giuseppe & Luca Rollè. (2008). A study on organic acid, sugar and ketone contents in typical Piedmont cheeses. Italian Journal of Food Science. 20(1). 127–139. 11 indexed citations

18.

Zeppa, Giuseppe, Luca Rollè, & Laura Piazza. (2007). TEXTURAL CHARACTERISTICS OF TYPICAL ITALIAN GRISSINO STIRATO AND RUBATÀ BREAD-STICKS. Italian Journal of Food Science. 19(4). 449–459. 4 indexed citations

19.

Zeppa, Giuseppe, et al.. (2004). Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese. Acta agriculturae Slovenica. 84(1). 1 indexed citations

20.

Zeppa, Giuseppe, et al.. (2004). Characterisation of authochtonous lactic acid bacteria from an artisanal italian cheese. Acta agriculturae Slovenica. 3–9. 1 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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