Marcella Mastromatteo

2.3k total citations
55 papers, 1.7k citations indexed

About

Marcella Mastromatteo is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials. According to data from OpenAlex, Marcella Mastromatteo has authored 55 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 29 papers in Nutrition and Dietetics and 20 papers in Biomaterials. Recurrent topics in Marcella Mastromatteo's work include Food composition and properties (28 papers), Microbial Metabolites in Food Biotechnology (18 papers) and Nanocomposite Films for Food Packaging (18 papers). Marcella Mastromatteo is often cited by papers focused on Food composition and properties (28 papers), Microbial Metabolites in Food Biotechnology (18 papers) and Nanocomposite Films for Food Packaging (18 papers). Marcella Mastromatteo collaborates with scholars based in Italy and Argentina. Marcella Mastromatteo's co-authors include Matteo Alessandro Del Nobile, Amalia Conte, S. Chillo, Lucia Lecce, Lucia Padalino, Marianna Mastromatteo, Annalisa Lucera, Lía N. Gerschenson, Silvia K. Flores and J. Laverse and has published in prestigious journals such as Carbohydrate Polymers, Trends in Food Science & Technology and Journal of Dairy Science.

In The Last Decade

Marcella Mastromatteo

54 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
Marcella Mastromatteo Italy 24 813 659 653 470 169 55 1.7k
Donatella Peressini Italy 26 1.3k 1.6× 631 1.0× 1.3k 2.0× 569 1.2× 155 0.9× 48 2.4k
Alessandro Sensidoni Italy 25 1.0k 1.3× 873 1.3× 988 1.5× 425 0.9× 140 0.8× 48 2.4k
José Luis Ramírez Ascheri Brazil 21 808 1.0× 248 0.4× 791 1.2× 440 0.9× 132 0.8× 150 1.6k
Pasquale M. Falcone Italy 20 730 0.9× 221 0.3× 474 0.7× 313 0.7× 189 1.1× 46 1.3k
Lai‐Hoong Cheng Malaysia 23 812 1.0× 545 0.8× 549 0.8× 412 0.9× 120 0.7× 53 1.7k
Hafiz Rizwan Sharif China 18 1.0k 1.2× 377 0.6× 571 0.9× 276 0.6× 109 0.6× 36 1.9k
Federica Balestra Italy 21 779 1.0× 297 0.5× 364 0.6× 206 0.4× 101 0.6× 34 1.3k
Loreto A. Muñoz Chile 18 1.1k 1.3× 310 0.5× 597 0.9× 576 1.2× 275 1.6× 41 1.7k
S. Chillo Italy 18 650 0.8× 332 0.5× 701 1.1× 245 0.5× 60 0.4× 26 1.3k
Mariusz Witczak Poland 25 1.3k 1.6× 177 0.3× 1.3k 2.0× 419 0.9× 121 0.7× 82 2.1k

Countries citing papers authored by Marcella Mastromatteo

Since Specialization
Citations

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

Fields of papers citing papers by Marcella Mastromatteo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Marcella Mastromatteo

This figure shows the co-authorship network connecting the top 25 collaborators of Marcella Mastromatteo. A scholar is included among the top collaborators of Marcella Mastromatteo 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 Marcella Mastromatteo. Marcella Mastromatteo 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.
Padalino, Lucia, Marcella Mastromatteo, Lucia Lecce, et al.. (2015). Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti. International Journal of Food Sciences and Nutrition. 66(3). 266–274. 24 indexed citations
2.
Conte, Amalia, Roberto Leonardo Rana, Caterina Tricase, et al.. (2014). Milling Process of Cereal Grains and Quality of Flours. RePEc: Research Papers in Economics. 1 indexed citations
3.
Mastromatteo, Marcella, et al.. (2014). Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. International Journal of Food Science & Technology. 49(11). 2382–2390. 21 indexed citations
4.
Mastromatteo, Marcella, Lucia Lecce, Sara Spinelli, et al.. (2013). Effect of durum wheat varieties on bread quality. International Journal of Food Science & Technology. 49(1). 72–81. 28 indexed citations
5.
Padalino, Lucia, Marcella Mastromatteo, Lucia Lecce, et al.. (2013). Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour. International Journal of Food Science & Technology. 49(6). 1544–1556. 54 indexed citations
6.
Lucera, Annalisa, Marcella Mastromatteo, Amalia Conte, et al.. (2013). Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese. Food Packaging and Shelf Life. 1(1). 25–29. 60 indexed citations
7.
Mastromatteo, Marcella, et al.. (2012). Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality. International Journal of Food Science & Technology. 47(10). 2109–2116. 16 indexed citations
8.
Mastromatteo, Marcella, et al.. (2012). Effect of the Inulin Addition on the Properties of Gluten Free Pasta. Food and Nutrition Sciences. 3(1). 22–27. 19 indexed citations
9.
Laverse, J., Marcella Mastromatteo, P. Frisullo, et al.. (2011). Fat microstructure of yogurt as assessed by x-ray microtomography. Journal of Dairy Science. 94(2). 668–675. 10 indexed citations
10.
Conte, Amalia, Annalisa Lucera, Cristina Costa, Marcella Mastromatteo, & Matteo Alessandro Del Nobile. (2011). COMBINED STRATEGIES FOR READY-TO-COOK LAMPASCIONI (MUSCARI COMOSUM L.). Journal of Food Processing and Preservation. 35(6). 861–868. 4 indexed citations
11.
Mastromatteo, Marcella, et al.. (2011). A MULTISTEP OPTIMIZATION APPROACH FOR THE PRODUCTION OF HEALTHFUL PASTA BASED ON NONCONVENTIONAL FLOURS. Journal of Food Process Engineering. 35(4). 601–621. 12 indexed citations
12.
Laverse, J., Marcella Mastromatteo, P. Frisullo, & Matteo Alessandro Del Nobile. (2011). X-ray microtomography to study the microstructure of mayonnaise. Journal of Food Engineering. 108(1). 225–231. 19 indexed citations
13.
Cafieri, Sonia, Marcella Mastromatteo, S. Chillo, & Matteo Alessandro Del Nobile. (2010). Modeling the mechanical properties of pasta cooked at different times. Journal of Food Engineering. 100(2). 336–342. 12 indexed citations
14.
Mastromatteo, Marcella, Marianna Mastromatteo, Amalia Conte, & Matteo Alessandro Del Nobile. (2010). Advances in controlled release devices for food packaging applications. Trends in Food Science & Technology. 21(12). 591–598. 145 indexed citations
15.
Mastromatteo, Marcella, Amalia Conte, & Matteo Alessandro Del Nobile. (2010). Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation. Food Engineering Reviews. 2(1). 28–38. 63 indexed citations
16.
Costa, Cândido Alves da, Annalisa Lucera, Amalia Conte, et al.. (2010). Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. Journal of Food Engineering. 102(2). 115–121. 67 indexed citations
17.
Costa, Cristina, Annalisa Lucera, Marcella Mastromatteo, Amalia Conte, & Matteo Alessandro Del Nobile. (2010). Shelf life extension of durum semolina‐based fresh pasta. International Journal of Food Science & Technology. 45(8). 1545–1551. 18 indexed citations
18.
Chillo, S., et al.. (2009). Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents. Carbohydrate Polymers. 78(4). 932–937. 36 indexed citations
19.
Gammariello, D., et al.. (2008). Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese. Journal of Dairy Science. 91(11). 4155–4163. 16 indexed citations
20.
Mastromatteo, Marcella, et al.. (2008). Controlled release of thymol from zein based film. Innovative Food Science & Emerging Technologies. 10(2). 222–227. 125 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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