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

Pea protein ingredients: A mainstream ingredient to (re)f... 2021 2026 2022 2024 2021 50 100 150 200
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.

  1. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
    2021 229 citations Fatma Boukid, Massimo Castellari et al. profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Massimo Castellari Spain 36 1.4k 989 759 552 381 100 3.5k
Raffaele Sacchi Italy 38 1.5k 1.1× 603 0.6× 868 1.1× 797 1.4× 496 1.3× 116 3.9k
Yasmina Sultanbawa Australia 34 1.5k 1.1× 1.2k 1.2× 652 0.9× 764 1.4× 350 0.9× 218 3.8k
Michael Murkovic Austria 42 1.7k 1.3× 1.0k 1.0× 946 1.2× 1.4k 2.5× 272 0.7× 112 4.8k
K. Dilip Ireland 39 1.5k 1.1× 1.1k 1.1× 1.3k 1.8× 1.2k 2.2× 270 0.7× 127 4.7k
Semih Ötleş Türkiye 29 1.0k 0.8× 648 0.7× 562 0.7× 379 0.7× 251 0.7× 113 2.8k
Maria Beatriz Abreu Glória Brazil 39 1.6k 1.2× 869 0.9× 1.6k 2.1× 425 0.8× 482 1.3× 165 4.5k
A. C. Silva Ferreira Portugal 35 2.1k 1.6× 1.5k 1.5× 872 1.1× 1.1k 1.9× 241 0.6× 89 3.6k
Mahesha M. Poojary Denmark 29 895 0.7× 525 0.5× 796 1.0× 481 0.9× 265 0.7× 69 2.6k
Matteo Scampicchio Italy 41 1.5k 1.1× 720 0.7× 725 1.0× 665 1.2× 320 0.8× 191 4.3k

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

20 of 20 papers shown
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Baune, Marie‐Christin, Imma Gifuni, Helena Cardoso, et al.. (2025). Innovative vs. classical methods for drying heterotrophic Chlorella vulgaris: Impact on the nutritional properties, safety, sustainability and costs. Algal Research. 86. 103913–103913. 3 indexed citations
3.
Castellari, Massimo, et al.. (2025). Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus. Innovative Food Science & Emerging Technologies. 104. 104066–104066. 2 indexed citations
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Bover‐Cid, Sara, et al.. (2024). Effect of pH and temperature on tropane alkaloids within a processing strategy to provide safe infant cereal-based food. Food Research International. 188. 114439–114439. 4 indexed citations
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Comaposada, Josep, et al.. (2023). Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties. Journal of Functional Foods. 109. 105768–105768. 25 indexed citations
8.
Bou, Ricard, et al.. (2023). Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets. Food and Bioprocess Technology. 16(5). 1089–1100. 4 indexed citations
9.
Boukid, Fatma, Abdo Hassoun, Ahmed Zouari, et al.. (2023). Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods. 12(5). 1005–1005. 62 indexed citations
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Prandi, Barbara, Fatma Boukid, Josep Comaposada, et al.. (2023). Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion. Foods. 12(12). 2395–2395. 26 indexed citations
12.
Boukid, Fatma, Marie‐Christin Baune, Mohammed Gagaoua, & Massimo Castellari. (2022). Seafood alternatives: assessing the nutritional profile of products sold in the global market. European Food Research and Technology. 248(7). 1777–1786. 23 indexed citations
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Méndez, Daniel Alexander, María José Fabra, Irene Falcó, et al.. (2021). Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness. Food & Function. 12(16). 7428–7439. 11 indexed citations
15.
Lafarga, Tomás, F.G. Acién, Massimo Castellari, et al.. (2019). Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. LWT. 111. 167–174. 83 indexed citations
16.
Picouet, Pierre, P. Gou, Valerio Pruneri, Isabel Dı́az, & Massimo Castellari. (2019). Implementation of a quality by design approach in the potato chips frying process. Journal of Food Engineering. 260. 22–29. 4 indexed citations
17.
Mulder, Patrick P. J., et al.. (2015). Occurrence of Pyrrolizidine Alkaloids in food. EFSA Supporting Publications. 12(8). 98 indexed citations
18.
Gratacós-Cubarsí, Marta, et al.. (2006). Assessment of enrofloxacin and ciprofloxacin accumulation in pig and calf hair by HPLC and fluorimetric detection. Analytical and Bioanalytical Chemistry. 387(6). 1991–1998. 19 indexed citations
19.
Gratacós-Cubarsí, Marta, et al.. (2006). Hair analysis for veterinary drug monitoring in livestock production. Journal of Chromatography B. 834(1-2). 14–25. 60 indexed citations
20.
Sárraga, C., et al.. (2006). The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat. British Poultry Science. 47(6). 708–713. 3 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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