M. G. D’Egidio

2.1k total citations
53 papers, 1.6k citations indexed

About

M. G. D’Egidio is a scholar working on Nutrition and Dietetics, Plant Science and Analytical Chemistry. According to data from OpenAlex, M. G. D’Egidio has authored 53 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Nutrition and Dietetics, 24 papers in Plant Science and 8 papers in Analytical Chemistry. Recurrent topics in M. G. D’Egidio's work include Food composition and properties (26 papers), Microbial Metabolites in Food Biotechnology (13 papers) and Wheat and Barley Genetics and Pathology (12 papers). M. G. D’Egidio is often cited by papers focused on Food composition and properties (26 papers), Microbial Metabolites in Food Biotechnology (13 papers) and Wheat and Barley Genetics and Pathology (12 papers). M. G. D’Egidio collaborates with scholars based in Italy, Ireland and Hungary. M. G. D’Egidio's co-authors include P. Novaro, Serenella Nardi, Laura De Gara, Cristina Cecchini, R. Cubadda, Vita Maria Cristiana Moliterni, Maria Concetta de Pinto, Maria Ambrogina Pagani, Daniela Martini and Federica Taddei and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Experimental Botany.

In The Last Decade

M. G. D’Egidio

53 papers receiving 1.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M. G. D’Egidio Italy 25 905 851 382 159 141 53 1.6k
Danuta Boros Poland 24 1.1k 1.3× 1.2k 1.4× 552 1.4× 209 1.3× 268 1.9× 67 2.3k
H. D. Sapirstein Canada 24 1.1k 1.2× 935 1.1× 640 1.7× 155 1.0× 295 2.1× 47 2.2k
D. W. Hatcher Canada 25 1.0k 1.1× 1.2k 1.4× 839 2.2× 73 0.5× 175 1.2× 59 2.0k
O. K. Chung United States 30 1.3k 1.5× 1.2k 1.4× 627 1.6× 364 2.3× 72 0.5× 85 2.3k
Carla Brites Portugal 24 857 0.9× 569 0.7× 518 1.4× 86 0.5× 112 0.8× 69 1.6k
J. E. Dexter Canada 27 1.3k 1.4× 1.1k 1.3× 669 1.8× 124 0.8× 68 0.5× 40 2.0k
Mike Sissons Australia 28 1.3k 1.4× 1.8k 2.2× 926 2.4× 211 1.3× 93 0.7× 77 2.5k
Frank A. Manthey United States 29 1.4k 1.6× 1.4k 1.6× 859 2.2× 240 1.5× 104 0.7× 113 2.7k
Clara Fares Italy 21 899 1.0× 752 0.9× 559 1.5× 193 1.2× 349 2.5× 48 1.7k
Meinolf Georg Lindhauer Germany 20 548 0.6× 793 0.9× 581 1.5× 64 0.4× 145 1.0× 54 1.5k

Countries citing papers authored by M. G. D’Egidio

Since Specialization
Citations

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

Fields of papers citing papers by M. G. D’Egidio

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M. G. D’Egidio. 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 M. G. D’Egidio. The network helps show where M. G. D’Egidio may publish in the future.

Co-authorship network of co-authors of M. G. D’Egidio

This figure shows the co-authorship network connecting the top 25 collaborators of M. G. D’Egidio. A scholar is included among the top collaborators of M. G. D’Egidio 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 M. G. D’Egidio. M. G. D’Egidio 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.
Troccoli, Antonio, Donatella Bianca Maria Ficco, Cristiano Platani, M. G. D’Egidio, & Grazia Maria Borrelli. (2025). Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina. Foods. 14(3). 392–392. 2 indexed citations
2.
Bresciani, Letizia, Beatrice Biasini, Marta Cossu, et al.. (2021). Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility. Foods. 10(5). 921–921. 9 indexed citations
3.
Martini, Daniela, Roberto Ciccoritti, Isabella Nicoletti, et al.. (2017). From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content. International Journal of Food Sciences and Nutrition. 69(1). 24–32. 22 indexed citations
4.
Botticella, Ermelinda, et al.. (2016). The impact of the SSIIa <i>null</i> mutations on grain traits and composition in durum wheat. Breeding Science. 66(4). 572–579. 24 indexed citations
5.
Aureli, G., et al.. (2015). Preliminary survey on the co-occurrence of DON and T2+HT2 toxins in durum wheat in Italy. Cereal Research Communications. 43(3). 481–491. 17 indexed citations
6.
Scala, Valeria, Flavia Pinzari, M. G. D’Egidio, et al.. (2014). Hyperspectral and molecular analysis of Stagonospora nodorum blotch disease in durum wheat. European Journal of Plant Pathology. 141(4). 689–702. 11 indexed citations
7.
Prandi, Barbara, Andrea Faccini, Tullia Tedeschi, et al.. (2014). Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products. Analytical and Bioanalytical Chemistry. 406(19). 4765–4775. 29 indexed citations
8.
Casiraghi, Maria Cristina, Maria Ambrogina Pagani, Daniela Erba, et al.. (2013). Quality and nutritional properties of pasta products enriched with immature wheat grain. International Journal of Food Sciences and Nutrition. 64(5). 544–550. 24 indexed citations
9.
Antonucci, Francesca, et al.. (2013). Thermographic medium-far ground-based proximal sensing for in-field wheat Stagonospora nodorum blotch detection. Journal of Plant Diseases and Protection. 120(5-6). 205–208. 4 indexed citations
10.
Marti, Alessandra, et al.. (2013). Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta. European Food Research and Technology. 238(2). 333–336. 3 indexed citations
11.
Cecchini, Cristina, et al.. (2009). Debranning process to improve quality and safety of wheat and wheat products. 60. 79–88. 3 indexed citations
12.
Paradiso, Annalisa, et al.. (2008). Variation in fructooligosaccharide contents during plant development and in different cultivars of durum wheat. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology. 142(3). 656–660. 17 indexed citations
13.
Sinesio, Fiorella, Flavio Paoletti, M. G. D’Egidio, et al.. (2008). Flavor and texture as critical sensory parameters of consumer acceptance of barley pasta.. Cereal Foods World. 53(4). 206–213. 6 indexed citations
14.
Paradiso, Annalisa, E. Greco, M. G. D’Egidio, et al.. (2007). Metabolism of fructans during the maturation of wheat kernels. Comparative Biochemistry and Physiology Part A Molecular & Integrative Physiology. 146(4). S279–S280. 2 indexed citations
15.
Paolesse, Roberto, A. Alimelli, Eugenio Martinelli, et al.. (2006). Detection of fungal contamination of cereal grain samples by an electronic nose. Sensors and Actuators B Chemical. 119(2). 425–430. 81 indexed citations
16.
Gara, Laura De, Maria Concetta de Pinto, Vita Maria Cristiana Moliterni, & M. G. D’Egidio. (2003). Redox regulation and storage processes during maturation in kernels of Triticum durum. Journal of Experimental Botany. 54(381). 249–258. 160 indexed citations
17.
D’Egidio, M. G., et al.. (1995). Durum wheat quality evaluation: influence of genotype and environment. 72(2). 194–197. 62 indexed citations
18.
D’Egidio, M. G., et al.. (1993). Grain, flour, and dough characteristics of selected strains of diploid wheat, Triticum monococcum L. Europe PMC (PubMed Central). 70(3). 298–303. 49 indexed citations
19.
D’Egidio, M. G., et al.. (1990). Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality.. Europe PMC (PubMed Central). 67(3). 275–281. 217 indexed citations
20.
D’Egidio, M. G., et al.. (1982). Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World. 27(8). 367–368. 62 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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