P. Loizzo

577 total citations
17 papers, 448 citations indexed

About

P. Loizzo is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, P. Loizzo has authored 17 papers receiving a total of 448 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Animal Science and Zoology, 9 papers in Food Science and 8 papers in Molecular Biology. Recurrent topics in P. Loizzo's work include Probiotics and Fermented Foods (8 papers), Meat and Animal Product Quality (8 papers) and Identification and Quantification in Food (4 papers). P. Loizzo is often cited by papers focused on Probiotics and Fermented Foods (8 papers), Meat and Animal Product Quality (8 papers) and Identification and Quantification in Food (4 papers). P. Loizzo collaborates with scholars based in Italy and United States. P. Loizzo's co-authors include Michele Faccia, Antonio Trani, Giuseppe Gambacorta, Antonella Santillo, Marzia Albenzio, A. Sevi, R. Marino, Antonella della Malva, Aldo Di Luccia and Angela Cassone and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Dairy Science.

In The Last Decade

P. Loizzo

16 papers receiving 440 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
P. Loizzo Italy 12 207 205 200 75 48 17 448
E. M. Insani Argentina 7 368 1.8× 126 0.6× 107 0.5× 72 1.0× 70 1.5× 11 508
Janet Stark Australia 10 465 2.2× 166 0.8× 95 0.5× 68 0.9× 112 2.3× 14 564
Lene Buhelt Johansen Denmark 12 93 0.4× 257 1.3× 176 0.9× 65 0.9× 21 0.4× 16 394
I. L. Larsen Canada 16 546 2.6× 139 0.7× 109 0.5× 51 0.7× 106 2.2× 57 640
Yifan Chen China 13 194 0.9× 97 0.5× 109 0.5× 52 0.7× 21 0.4× 46 421
Sebnem Ozturkoglu‐Budak Türkiye 10 101 0.5× 295 1.4× 171 0.9× 119 1.6× 31 0.6× 23 439
Semra Kayaardı Türkiye 9 216 1.0× 145 0.7× 90 0.5× 42 0.6× 31 0.6× 27 316
Verónica Alonso Spain 11 401 1.9× 98 0.5× 93 0.5× 38 0.5× 57 1.2× 13 470
J. Fortin Canada 12 210 1.0× 143 0.7× 66 0.3× 57 0.8× 57 1.2× 18 416
Russell O. McKeith United States 9 316 1.5× 93 0.5× 87 0.4× 27 0.4× 31 0.6× 18 389

Countries citing papers authored by P. Loizzo

Since Specialization
Citations

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

Fields of papers citing papers by P. Loizzo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of P. Loizzo

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

All Works

17 of 17 papers shown
1.
Loizzo, P., Antonio Trani, Patrizio Tremonte, et al.. (2023). A proteomic study of “Coppa Piacentina”: A typical Italian dry-cured Salami. Food Research International. 166. 112613–112613. 5 indexed citations
2.
Bonasia, Anna, et al.. (2020). Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy). Foods. 9(7). 850–850. 18 indexed citations
3.
D‘Alessandro, Angela Gabriella, G. Martemucci, P. Loizzo, & Michele Faccia. (2019). Production of cheese from donkey milk as influenced by addition of transglutaminase. Journal of Dairy Science. 102(12). 10867–10876. 24 indexed citations
4.
Trani, Antonio, Giuseppe Gambacorta, P. Loizzo, et al.. (2017). Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk. Food Chemistry. 233. 385–390. 68 indexed citations
5.
Trani, Alessandro A., et al.. (2016). Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 55(569). 3–10. 4 indexed citations
6.
Trani, Antonio, Giuseppe Gambacorta, P. Loizzo, Angela Cassone, & Michele Faccia. (2016). Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring. Journal of Dairy Science. 99(8). 6080–6085. 14 indexed citations
7.
Trani, Antonio, P. Loizzo, Cosima Damiana Calvano, et al.. (2016). Effects of a Lactobacillus acidophilus D2 enriched diet on yolk protein in hen eggs. Archiv für Geflügelkunde. 80. 1–12. 1 indexed citations
8.
Trani, Antonio, Giuseppe Gambacorta, Tommaso Gomes, et al.. (2016). Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese. Journal of Dairy Research. 83(2). 236–241. 7 indexed citations
9.
Luccia, Aldo Di, Patrizio Tremonte, Antonio Trani, et al.. (2015). Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage. European Food Research and Technology. 242(6). 855–867. 21 indexed citations
10.
Faccia, Michele, et al.. (2014). Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. Journal of Dairy Science. 98(3). 1402–1410. 11 indexed citations
11.
Faccia, Michele, et al.. (2014). Detection of αs1-I casein in mozzarella Fiordilatte: A possible tool to reveal the use of stored curd in cheesemaking. Food Control. 42. 101–108. 19 indexed citations
12.
Marino, R., Marzia Albenzio, Antonella della Malva, et al.. (2013). Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Science. 95(2). 281–287. 125 indexed citations
13.
Faccia, Michele, Gianluca Picariello, Antonio Trani, et al.. (2012). Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. European Food Research and Technology. 234(3). 527–533. 27 indexed citations
14.
Calvano, Cosima Damiana, Antonio Monopoli, P. Loizzo, Michele Faccia, & Carlo Zambonin. (2012). Proteomic Approach Based on MALDI-TOF MS To Detect Powdered Milk in Fresh Cow’s Milk. Journal of Agricultural and Food Chemistry. 61(8). 1609–1617. 54 indexed citations
15.
Trani, Antonio, Giuseppe Gambacorta, P. Loizzo, et al.. (2010). Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry‐Cured Sausage. Journal of Food Science. 75(6). C514–24. 21 indexed citations
16.
Luccia, Aldo Di, Gianluca Picariello, Antonio Trani, et al.. (2009). Occurrence of β-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk. Journal of Dairy Science. 92(4). 1319–1329. 29 indexed citations
17.
Trani, Antonio, et al.. (2007). Determination of volatile organic compounds responsible for flavour in cooked river buffalo meatl. Italian Journal of Animal Science. 6(sup2). 1153–1156.

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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