Matteo Scampicchio

5.6k total citations
191 papers, 4.3k citations indexed

About

Matteo Scampicchio is a scholar working on Food Science, Biomedical Engineering and Biochemistry. According to data from OpenAlex, Matteo Scampicchio has authored 191 papers receiving a total of 4.3k indexed citations (citations by other indexed papers that have themselves been cited), including 69 papers in Food Science, 60 papers in Biomedical Engineering and 54 papers in Biochemistry. Recurrent topics in Matteo Scampicchio's work include Phytochemicals and Antioxidant Activities (51 papers), Advanced Chemical Sensor Technologies (42 papers) and Meat and Animal Product Quality (28 papers). Matteo Scampicchio is often cited by papers focused on Phytochemicals and Antioxidant Activities (51 papers), Advanced Chemical Sensor Technologies (42 papers) and Meat and Animal Product Quality (28 papers). Matteo Scampicchio collaborates with scholars based in Italy, Mexico and United States. Matteo Scampicchio's co-authors include Giovanna Ferrentino, Ksenia Morozova, Saverio Mannino, Stephan Drusch, Alessandra Arecchi, S. Benedetti, Joseph Wang, Tanja Mimmo, Stefano Cesco and Karin Schwarz and has published in prestigious journals such as Journal of the American Chemical Society, SHILAP Revista de lepidopterología and Analytical Chemistry.

In The Last Decade

Matteo Scampicchio

188 papers receiving 4.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Matteo Scampicchio Italy 41 1.5k 1.0k 725 720 665 191 4.3k
Syed Tufail Hussain Sherazi Pakistan 38 1.4k 1.0× 948 0.9× 873 1.2× 1.0k 1.4× 385 0.6× 204 5.2k
Raymond Mawson Australia 27 1.9k 1.3× 743 0.7× 457 0.6× 628 0.9× 747 1.1× 39 4.1k
Marı́a Teresa Sanz Spain 36 867 0.6× 1.3k 1.2× 995 1.4× 348 0.5× 455 0.7× 122 4.0k
Sagrario Beltrán Spain 38 1.2k 0.8× 1.5k 1.4× 1000 1.4× 499 0.7× 741 1.1× 129 4.6k
Mohsen Gavahian Taiwan 41 2.3k 1.5× 520 0.5× 815 1.1× 1.2k 1.7× 639 1.0× 150 4.8k
Stela Jokić Croatia 39 2.2k 1.5× 837 0.8× 836 1.2× 1.1k 1.5× 1.4k 2.1× 220 5.6k
Marco Esti Italy 36 1.3k 0.9× 381 0.4× 877 1.2× 915 1.3× 741 1.1× 110 3.2k
Mohamed Ghoul France 38 1.4k 0.9× 545 0.5× 1.5k 2.0× 719 1.0× 925 1.4× 109 4.9k
Qingying Luo China 34 785 0.5× 558 0.5× 959 1.3× 606 0.8× 321 0.5× 98 3.3k
Abdorreza Mohammadi Iran 40 1.7k 1.2× 794 0.8× 575 0.8× 751 1.0× 241 0.4× 136 4.7k

Countries citing papers authored by Matteo Scampicchio

Since Specialization
Citations

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

Fields of papers citing papers by Matteo Scampicchio

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Matteo Scampicchio

This figure shows the co-authorship network connecting the top 25 collaborators of Matteo Scampicchio. A scholar is included among the top collaborators of Matteo Scampicchio 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 Matteo Scampicchio. Matteo Scampicchio 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.
Scampicchio, Matteo, et al.. (2025). Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetry. Food Research International. 209. 116296–116296. 6 indexed citations
2.
Wahab, Abdul, Rajat Suhag, Giovanna Ferrentino, Ksenia Morozova, & Matteo Scampicchio. (2025). Oxidation kinetics of fats from meat and meat products by isothermal calorimetry. Food Chemistry. 478. 143653–143653. 4 indexed citations
3.
Massoner, Petra, et al.. (2025). From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. Comprehensive Reviews in Food Science and Food Safety. 24(2). e70163–e70163. 5 indexed citations
4.
Ballabio, Davide, et al.. (2025). 1H NMR spectroscopy combined with chemometrics for detection of turmeric adulteration in Italian saffron (Crocus sativus L.). Food Control. 179. 111560–111560. 2 indexed citations
5.
Suhag, Rajat, et al.. (2024). Continuous fluorescence-based quantitative antioxidant assay using vegetable oil as an oxidizable substrate. Food Research International. 198. 115339–115339. 7 indexed citations
6.
Scampicchio, Matteo, et al.. (2024). Encapsulation of oils recovered from olive stones using particles from gas saturated solutions technique. Innovative Food Science & Emerging Technologies. 97. 103842–103842. 2 indexed citations
7.
Bi, Jinfeng, Jiaxin Chen, Qinqin Chen, et al.. (2024). The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives. Journal of Food Composition and Analysis. 133. 106386–106386. 2 indexed citations
8.
Suhag, Rajat, et al.. (2024). Lipid oxidation kinetics and antioxidant efficiency in foods using isothermal calorimetry. Trends in Food Science & Technology. 155. 104801–104801. 8 indexed citations
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Morozova, Ksenia, et al.. (2024). UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.). ACS Food Science & Technology. 4(7). 1783–1794. 1 indexed citations
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Morozova, Ksenia, et al.. (2022). Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review. Sensors. 22(19). 7498–7498. 12 indexed citations
15.
Haque, Md. Azizul, et al.. (2021). Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS). International Journal of Food Science & Technology. 56(10). 5325–5333. 2 indexed citations
16.
Morozova, Ksenia, et al.. (2021). Authenticity of Hay Milk vs. Milk from Maize or Grass Silage by Lipid Analysis. Foods. 10(12). 2926–2926. 8 indexed citations
17.
Zuluaga‐Domínguez, Carlos Mario, et al.. (2017). Validation of honey-bee smelling profile by using a commercial electronic nose. Ingeniería e Investigación. 37(3). 45–51. 2 indexed citations
18.
Gatti, G., et al.. (2017). Microcalorimetry as a Tool for Monitoring Food Fermentations. SHILAP Revista de lepidopterología. 57. 1957–1962. 4 indexed citations
19.
Manzocco, Lara, et al.. (2017). EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE. Italian Journal of Food Science. 29(2). 2 indexed citations
20.
Romano, Andrea, et al.. (2016). Comparison of e-Noses: the case study of honey. Italian Journal of Food Science. 28(2). 326–337. 10 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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