Massimo Castellari

4.5k total citations · 1 hit paper
100 papers, 3.5k citations indexed

About

Massimo Castellari is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, Massimo Castellari has authored 100 papers receiving a total of 3.5k indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 24 papers in Plant Science and 21 papers in Molecular Biology. Recurrent topics in Massimo Castellari's work include Fermentation and Sensory Analysis (21 papers), Meat and Animal Product Quality (15 papers) and Analytical Chemistry and Chromatography (10 papers). Massimo Castellari is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Meat and Animal Product Quality (15 papers) and Analytical Chemistry and Chromatography (10 papers). Massimo Castellari collaborates with scholars based in Spain, Italy and Netherlands. Massimo Castellari's co-authors include Fatma Boukid, Sergio Galassi, Marta Gratacós-Cubarsí, A. Amati, Cristina M. Rosell, Andrea Versari, Albert Ibarz Ribas, Alessandra Fabiani, Giuseppe Arfelli and J.A. Garcı́a-Regueiro and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Massimo Castellari

99 papers receiving 3.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

2021 229 citations Fatma Boukid, Massimo Castellari et al. profile →

Peers

Countries citing papers authored by Massimo Castellari

Since Specialization

Citations

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

Fields of papers citing papers by Massimo Castellari

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Massimo Castellari

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation 2025 ·Food and Bioprocess Technology ·(unknown), Josep Comaposada, Teresa Aymerich, Anna Claret, Luís Guerrero, Massimo Castellari	0
2	Innovative vs. classical methods for drying heterotrophic Chlorella vulgaris: Impact on the nutritional properties, safety, sustainability and costs 2025 ·Algal Research ·Marie‐Christin Baune, (unknown), (unknown), (unknown), Imma Gifuni, (unknown), Helena Cardoso, Geert Van Royen, Andreas Juadjur, Niels Jungbluth, Nino Terjung, Massimo Castellari, (unknown)	3
3	Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus 2025 ·Innovative Food Science & Emerging Technologies ·(unknown), Massimo Castellari, P. Gou, Albert Ibarz Ribas	2
4	Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients 2025 ·Food Chemistry ·(unknown), Massimo Castellari, P. Gou, Albert Ibarz Ribas	5
5	Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food 2024 ·Food Research International ·(unknown), (unknown), Sara Bover‐Cid, Anna Jofré, Massimo Castellari, Albert Ibarz Ribas	4
6	Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing 2023 ·Foods ·(unknown), Massimo Castellari, Ricard Bou, P. Gou, Xavier Felipe	3
7	Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties 2023 ·Journal of Functional Foods ·(unknown), Josep Comaposada, Fatma Boukid, (unknown), (unknown), Luís Guerrero, Massimo Castellari	25
8	Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets 2023 ·Food and Bioprocess Technology ·Ricard Bou, Luís Guerrero, (unknown), Anna Claret, (unknown), Massimo Castellari	4
9	Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives 2023 ·Foods ·Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Tülbek, Marina Mefleh, Abderrahmane Aït‐Kaddour, Massimo Castellari	62
10	Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing 2023 ·Foods ·(unknown), Massimo Castellari, (unknown), Xavier Felipe	7
11	Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 2023 ·Foods ·Barbara Prandi, Fatma Boukid, (unknown), (unknown), Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari	26
12	Seafood alternatives: assessing the nutritional profile of products sold in the global market 2022 ·European Food Research and Technology ·Fatma Boukid, Marie‐Christin Baune, Mohammed Gagaoua, Massimo Castellari	23
13	Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae 2022 ·Scientific Reports ·(unknown), (unknown), M. Hortós, César Peteiro, Massimo Castellari	12
14	Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness 2021 ·Food & Function ·Daniel Alexander Méndez, María José Fabra, Irene Falcó, Glòria Sánchez, Paula Aranaz, Ariane Vettorazzi, Albert Ibarz Ribas, Carlos J. González-Navarro, Massimo Castellari, Antonio Martínez‐Abad, Amparo López‐Rubio	11
15	Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup 2019 ·LWT ·Tomás Lafarga, F.G. Acién, Massimo Castellari, Silvia Villaró, Gloria Bobo, Ingrid Aguiló‐Aguayo	83
16	Implementation of a quality by design approach in the potato chips frying process 2019 ·Journal of Food Engineering ·Pierre Picouet, P. Gou, Valerio Pruneri, Isabel Dı́az, Massimo Castellari	4
17	Occurrence of Pyrrolizidine Alkaloids in food 2015 ·EFSA Supporting Publications ·Patrick P. J. Mulder, (unknown), Anja These, Angelika Preiß‐Weigert, Massimo Castellari	98
18	Assessment of enrofloxacin and ciprofloxacin accumulation in pig and calf hair by HPLC and fluorimetric detection 2006 ·Analytical and Bioanalytical Chemistry ·Marta Gratacós-Cubarsí, (unknown), Massimo Castellari	19
19	Hair analysis for veterinary drug monitoring in livestock production 2006 ·Journal of Chromatography B ·Marta Gratacós-Cubarsí, Massimo Castellari, (unknown), J.A. Garcı́a-Regueiro	60
20	The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat 2006 ·British Poultry Science ·C. Sárraga, (unknown), José Antonio Garcı́a Regueiro, Massimo Castellari	3

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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