Luisa Angiolillo

469 total citations
15 papers, 306 citations indexed

About

Luisa Angiolillo is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Luisa Angiolillo has authored 15 papers receiving a total of 306 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 6 papers in Animal Science and Zoology and 5 papers in Molecular Biology. Recurrent topics in Luisa Angiolillo's work include Meat and Animal Product Quality (6 papers), Probiotics and Fermented Foods (5 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Luisa Angiolillo is often cited by papers focused on Meat and Animal Product Quality (6 papers), Probiotics and Fermented Foods (5 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Luisa Angiolillo collaborates with scholars based in Italy. Luisa Angiolillo's co-authors include Amalia Conte, Matteo Alessandro Del Nobile, Angelo Vittorio Zambrini, Michele Faccia, Sara Spinelli, Marianna Mastromatteo, Benny Danilo Belviso, Gianluca Di Profio, Rocco Caliandro and Marianne Perricone and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Dairy Science and Frontiers in Microbiology.

In The Last Decade

Luisa Angiolillo

15 papers receiving 297 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Luisa Angiolillo Italy	9	172	95	88	87	51	15	306
Şenol Köse Türkiye	10	225 1.3×	135 1.4×	44 0.5×	110 1.3×	42 0.8×	33	347
Tantawan Pirak Thailand	11	172 1.0×	95 1.0×	53 0.6×	98 1.1×	42 0.8×	21	335
A.M. López de Lacey Spain	8	199 1.2×	116 1.2×	88 1.0×	90 1.0×	55 1.1×	8	388
Mohammad Hojjatoleslamy Iran	13	223 1.3×	84 0.9×	98 1.1×	72 0.8×	47 0.9×	43	399
Michele Utpott Brazil	7	171 1.0×	118 1.2×	53 0.6×	43 0.5×	48 0.9×	9	315
Z. R. Azaz Ahmad Azad India	10	117 0.7×	79 0.8×	78 0.9×	42 0.5×	37 0.7×	18	326
Solange Guidolin Canniatti Brazaca Brazil	10	188 1.1×	85 0.9×	135 1.5×	60 0.7×	67 1.3×	21	389
Madaraboina Venkateswara Rao India	10	229 1.3×	67 0.7×	98 1.1×	142 1.6×	72 1.4×	16	440
Samaneh Pezeshk Iran	7	191 1.1×	186 2.0×	44 0.5×	153 1.8×	35 0.7×	15	400
Sheikh Rafeh Ahmad India	9	212 1.2×	107 1.1×	82 0.9×	196 2.3×	85 1.7×	28	399

Countries citing papers authored by Luisa Angiolillo

Since Specialization

Citations

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

Fields of papers citing papers by Luisa Angiolillo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Luisa Angiolillo

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

All Works

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15 of 15 papers shown

Spinelli, Sara, et al.. (2019). Emerging techniques applied to by-products for food fortification. Journal of Food Science and Technology. 57(3). 905–914. 8 indexed citations

Angiolillo, Luisa, et al.. (2019). Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers. Journal of Food Research. 8(2). 56–56. 3 indexed citations

Angiolillo, Luisa, Sara Spinelli, Amalia Conte, & Matteo Alessandro Del Nobile. (2019). Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life. Foods. 8(12). 621–621. 21 indexed citations

Lavermicocca, Paola, Luisa Angiolillo, Stella Lisa Lonigro, et al.. (2018). Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola). Frontiers in Microbiology. 9. 889–889. 7 indexed citations

Angiolillo, Luisa, Amalia Conte, & Matteo Alessandro Del Nobile. (2018). A new method to bio-preserve sea bass fillets. International Journal of Food Microbiology. 271. 60–66. 34 indexed citations

Angiolillo, Luisa, Benny Danilo Belviso, Amalia Conte, et al.. (2018). Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material. SHILAP Revista de lepidopterología. 2(1). 1700089–1700089. 13 indexed citations

Angiolillo, Luisa, Amalia Conte, & Matteo Alessandro Del Nobile. (2017). Biotechnological Approach To Preserve Fresh Pasta Quality. Journal of Food Protection. 80(12). 2006–2013. 4 indexed citations

Angiolillo, Luisa, Sara Spinelli, Amalia Conte, & Matteo Alessandro Del Nobile. (2017). Recent Advances in Food Packaging with a Focus on Nanotechnology. Recent Patents on Engineering. 11(3). 2 indexed citations

Angiolillo, Luisa, et al.. (2017). How to Fortify a Fish Burger with Probiotic Microorganisms. 5(2). 4 indexed citations

10.

Angiolillo, Luisa, Amalia Conte, & Matteo Alessandro Del Nobile. (2017). Microencapsulated Lactobacillus reuteri combined with modified atmosphere as a way to improve tuna burger shelf life. International Journal of Food Science & Technology. 52(7). 1576–1584. 11 indexed citations

11.

Angiolillo, Luisa, Matteo Alessandro Del Nobile, & Amalia Conte. (2015). The extraction of bioactive compounds from food residues using microwaves. Current Opinion in Food Science. 5. 93–98. 59 indexed citations

12.

Angiolillo, Luisa, Amalia Conte, Angelo Vittorio Zambrini, & Matteo Alessandro Del Nobile. (2014). Biopreservation of Fior di Latte cheese. Journal of Dairy Science. 97(9). 5345–5355. 26 indexed citations

13.

Angiolillo, Luisa, Amalia Conte, & Matteo Alessandro Del Nobile. (2014). Technological strategies to produce functional meat burgers. LWT. 62(1). 697–703. 47 indexed citations

14.

Angiolillo, Luisa, Amalia Conte, Michele Faccia, Angelo Vittorio Zambrini, & Matteo Alessandro Del Nobile. (2013). A new method to produce synbiotic Fiordilatte cheese. Innovative Food Science & Emerging Technologies. 22. 180–187. 40 indexed citations

15.

Faccia, Michele, et al.. (2013). The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese. International Journal of Dairy Technology. 66(3). 373–381. 27 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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