Luigia Di Stasio

709 total citations
35 papers, 509 citations indexed

About

Luigia Di Stasio is a scholar working on Food Science, Gastroenterology and Immunology and Allergy. According to data from OpenAlex, Luigia Di Stasio has authored 35 papers receiving a total of 509 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 13 papers in Gastroenterology and 11 papers in Immunology and Allergy. Recurrent topics in Luigia Di Stasio's work include Celiac Disease Research and Management (13 papers), Food Allergy and Anaphylaxis Research (11 papers) and Proteins in Food Systems (7 papers). Luigia Di Stasio is often cited by papers focused on Celiac Disease Research and Management (13 papers), Food Allergy and Anaphylaxis Research (11 papers) and Proteins in Food Systems (7 papers). Luigia Di Stasio collaborates with scholars based in Italy, Russia and Argentina. Luigia Di Stasio's co-authors include Gianfranco Mamone, Gianluca Picariello, Pasquale Ferranti, Salvatore De, Carmen Gianfrani, Stefania Picascia, Francesco Addeo, Linda Monaci, Rita Nocerino and Roberto Berni Canani and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Luigia Di Stasio

31 papers receiving 500 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Luigia Di Stasio Italy 15 160 158 150 130 128 35 509
Angelo D. B. Peruffo Italy 12 176 1.1× 119 0.8× 151 1.0× 116 0.9× 167 1.3× 19 554
Malcolm Blundell Australia 13 90 0.6× 283 1.8× 118 0.8× 122 0.9× 102 0.8× 25 648
Youyou Lü China 11 113 0.7× 65 0.4× 32 0.2× 233 1.8× 62 0.5× 29 394
Jean‐Claude Autran France 8 101 0.6× 120 0.8× 36 0.2× 68 0.5× 220 1.7× 13 593
C. C. Nimmo United States 7 66 0.4× 212 1.3× 46 0.3× 102 0.8× 162 1.3× 8 556
Ronald Chan United States 8 32 0.2× 83 0.5× 36 0.2× 92 0.7× 112 0.9× 11 352
Amanda S. Hill Australia 12 121 0.8× 172 1.1× 65 0.4× 177 1.4× 34 0.3× 21 536
Simona L. Bavaro Italy 13 196 1.2× 9 0.1× 229 1.5× 164 1.3× 64 0.5× 27 524
Xiaoping Niu China 14 51 0.3× 32 0.2× 30 0.2× 370 2.8× 27 0.2× 47 624

Countries citing papers authored by Luigia Di Stasio

Since Specialization
Citations

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

Fields of papers citing papers by Luigia Di Stasio

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Luigia Di Stasio. 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 Luigia Di Stasio. The network helps show where Luigia Di Stasio may publish in the future.

Co-authorship network of co-authors of Luigia Di Stasio

This figure shows the co-authorship network connecting the top 25 collaborators of Luigia Di Stasio. A scholar is included among the top collaborators of Luigia Di Stasio 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 Luigia Di Stasio. Luigia Di Stasio 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.
Stasio, Luigia Di, Salvatore De, Tiziana Di Renzo, et al.. (2025). Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods. 14(8). 1418–1418.
2.
Stasio, Luigia Di & Gianfranco Mamone. (2025). Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health. Foods. 14(19). 3403–3403.
3.
De, Salvatore, Chiara Nitride, Tiziana Di Renzo, et al.. (2024). Bioactive peptides released by lactic acid bacteria fermented pistachio beverages. Food Bioscience. 59. 103988–103988. 13 indexed citations
4.
Stasio, Luigia Di, et al.. (2024). Impact of porcine brush border membrane enzymes on INFOGEST in vitro digestion model: A step forward to mimic the small intestinal phase. Food Research International. 197(Pt 2). 115300–115300. 5 indexed citations
5.
De, Salvatore, Antonella Venezia, Luigia Di Stasio, et al.. (2024). Tritordeum: Promising Cultivars to Improve Health. Foods. 13(5). 661–661. 4 indexed citations
6.
Mamone, Gianfranco, Luigia Di Stasio, Serena Vitale, Stefania Picascia, & Carmen Gianfrani. (2023). Analytical and functional approaches to assess the immunogenicity of gluten proteins. Frontiers in Nutrition. 9. 1049623–1049623. 6 indexed citations
7.
Spada, Valentina, Luigia Di Stasio, Pasquale Ferranti, et al.. (2022). Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character. International Journal of Molecular Sciences. 23(3). 1051–1051. 2 indexed citations
8.
Iacomino, Giuseppe, Vera Rotondi Aufiero, Luigia Di Stasio, et al.. (2021). Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum. Food Research International. 145. 110386–110386. 10 indexed citations
9.
Aufiero, Vera Rotondi, Luigia Di Stasio, Francesco Maurano, et al.. (2021). Beneficial effects of a T. monococcum wheat cultivar on diabetes incidence evaluated in non-obese diabetic mice and after in vitro simulated gastroduodenal digestion. International Journal of Food Sciences and Nutrition. 73(3). 327–335. 2 indexed citations
10.
Spada, Valentina, Luigia Di Stasio, Stefania Picascia, et al.. (2020). Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics. Frontiers in Nutrition. 7. 98–98. 11 indexed citations
11.
Pilolli, Rosa, Ágata Gadaleta, Luigia Di Stasio, et al.. (2019). A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy. Nutrients. 11(10). 2321–2321. 13 indexed citations
12.
Stasio, Luigia Di, Olivier Tranquet, Gianluca Picariello, et al.. (2019). Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion. Food Research International. 127. 108758–108758. 19 indexed citations
13.
Mamone, Gianfranco, Salvatore De, Luigia Di Stasio, et al.. (2019). Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour. Food Research International. 120. 188–195. 12 indexed citations
14.
Cavaletti, Linda, Lùcia Carrano, Salvatore De, et al.. (2019). E40, a novel microbial protease efficiently detoxifying gluten proteins, for the dietary management of gluten intolerance. Scientific Reports. 9(1). 13147–13147. 43 indexed citations
15.
Bavaro, Simona L., Luigia Di Stasio, Gianfranco Mamone, et al.. (2018). Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens. Food Research International. 109. 126–137. 33 indexed citations
16.
Giammarioli, Stefania, Concetta Boniglia, Luigia Di Stasio, et al.. (2018). Phytosterols in supplements containing Serenoa repens: an example of variability of active principles in commercial plant based products. Natural Product Research. 33(15). 2257–2261. 3 indexed citations
17.
Picariello, Gianluca, Luigia Di Stasio, Gianfranco Mamone, et al.. (2017). Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches. Food Research International. 105. 52–58. 3 indexed citations
18.
Mazzeo, Maria Fiorella, Luigia Di Stasio, Chiara DˈAmbrosio, et al.. (2017). Identification of Early Represented Gluten Proteins during Durum Wheat Grain Development. Journal of Agricultural and Food Chemistry. 65(15). 3242–3250. 21 indexed citations
19.
Gianfrani, Carmen, Gianfranco Mamone, Barbara la Gatta, et al.. (2017). Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease. Food and Chemical Toxicology. 101. 105–113. 21 indexed citations
20.
Stasio, Luigia Di, et al.. (2000). Milk protein polymorphism and relationship with genetic indices in Aosta Black Pied and Castana populations.. 51(1). 27–37. 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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