P. Spettoli

1.1k total citations
52 papers, 854 citations indexed

About

P. Spettoli is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, P. Spettoli has authored 52 papers receiving a total of 854 indexed citations (citations by other indexed papers that have themselves been cited), including 34 papers in Food Science, 23 papers in Molecular Biology and 20 papers in Plant Science. Recurrent topics in P. Spettoli's work include Fermentation and Sensory Analysis (21 papers), Probiotics and Fermented Foods (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). P. Spettoli is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Probiotics and Fermented Foods (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). P. Spettoli collaborates with scholars based in Italy, Australia and Bulgaria. P. Spettoli's co-authors include Anna Lante, Antonella Crapisi, Arturo Zamorani, Giovanna Lomolino, Marco Nuti, Albert Krastanov, Giacomo Pasini, Massimo Cagnin, Andrea Curioni and Eveline Bartowsky and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

P. Spettoli

50 papers receiving 803 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
P. Spettoli Italy	16	407	313	306	182	131	52	854
Yuan‐Shuai Liu Hong Kong	18	264 0.6×	334 1.1×	379 1.2×	103 0.6×	74 0.6×	26	1.1k
Jaqueline Garda‐Buffon Brazil	18	304 0.7×	634 2.0×	222 0.7×	145 0.8×	69 0.5×	64	1.1k
Magali Monteiro Brazil	19	321 0.8×	175 0.6×	147 0.5×	91 0.5×	111 0.8×	40	794
Claudio Lombardelli Italy	18	304 0.7×	165 0.5×	251 0.8×	141 0.8×	91 0.7×	32	786
A.L.C.H. Villavicencio Brazil	20	657 1.6×	468 1.5×	210 0.7×	113 0.6×	110 0.8×	84	1.2k
Violeta T. Pardío Mexico	16	258 0.6×	216 0.7×	71 0.2×	151 0.8×	83 0.6×	30	679
Andrés Córdova Chile	18	310 0.8×	174 0.6×	240 0.8×	132 0.7×	186 1.4×	43	894
Xingyan Liu China	18	439 1.1×	241 0.8×	253 0.8×	59 0.3×	139 1.1×	38	1.0k
María Gabriela Bello Koblitz Brazil	16	279 0.7×	264 0.8×	304 1.0×	153 0.8×	108 0.8×	61	807
Helen Cristina dos Santos Hackbart Brazil	18	561 1.4×	308 1.0×	149 0.5×	94 0.5×	163 1.2×	46	1.1k

Countries citing papers authored by P. Spettoli

Since Specialization

Citations

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

Fields of papers citing papers by P. Spettoli

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of P. Spettoli. A scholar is included among the top collaborators of P. Spettoli 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. Spettoli. P. Spettoli 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

Spettoli, P., et al.. (2010). A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking. Journal of Food Composition and Analysis. 23(6). 575–579. 11 indexed citations

Lomolino, Giovanna, et al.. (2007). Deriphat 2‐DE to visualize polyphenol oxidase in Moscato and Prosecco grapes. Electrophoresis. 28(21). 3992–3997. 2 indexed citations

Lomolino, Giovanna, et al.. (2006). Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage. Food Chemistry. 102(1). 59–65. 34 indexed citations

Lomolino, Giovanna, Anna Lante, Antonella Crapisi, P. Spettoli, & Andrea Curioni. (2001). Detection ofSaccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate. Electrophoresis. 22(6). 1021–1023. 19 indexed citations

Lomolino, Giovanna, Anna Lante, Antonella Crapisi, P. Spettoli, & Andrea Curioni. (2001). Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate. Electrophoresis. 22(6). 1021–1023. 1 indexed citations

Curioni, Andrea, et al.. (2000). Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp. monococcum) flours with different breadmaking quality. Italian Journal of Food Science. 12(1). 91–102. 5 indexed citations

Krastanov, Albert, Antonella Crapisi, Anna Lante, & P. Spettoli. (2000). Antimicrobial activity of nisin immobilized onto membrane.. Bulgarian Journal of Agricultural Science. 6(3). 333–337. 2 indexed citations

Lante, Anna, et al.. (2000). The control of Clostridia in cheesemaking using nisin immobilized in a semi-permeable membrane.. 39(392). 589–595. 1 indexed citations

Zamorani, Arturo, P. Spettoli, Anna Lante, Antonella Crapisi, & Giacomo Pasini. (1993). Immobilized laccase and tryosinase: an approach for wine stabilization.. Italian Journal of Food Science. 5(4). 409–414. 7 indexed citations

10.

Crapisi, Antonella, et al.. (1992). Activities of proteolytic enzymes at different ripening ages in Asiago Pressato cheese produced by several milk coagulants.. Acta Alimentaria. 21(1). 87–94. 1 indexed citations

11.

Zamorani, Arturo, et al.. (1989). The use of immobilized yeasts in bottle-fermented Moscato bianco sparkling wine. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 1 indexed citations

12.

Pisanelli, Anna Maria, Fabio Favati, Antonella Crapisi, Gustavo Borin, & P. Spettoli. (1989). The free amino acid content of botile-fermented moscato bianco sparkling wine by immobilized yeasts. Yeast. 5. 113–116. 3 indexed citations

13.

Andrich, Gianpaolo, Sergio Casella, Roberto Fiorentini, & P. Spettoli. (1988). A Tentative Model to Evaluate the Kinetics of Malolactic Fermentation^a. Annals of the New York Academy of Sciences. 542(1). 356–359. 3 indexed citations

14.

Crapisi, Antonella, Marco Nuti, Arturo Zamorani, & P. Spettoli. (1987). Improved Stability of ImmobilizedLactobacillussp. Cells for the Control of Malolactic Fermentation in Wine. American Journal of Enology and Viticulture. 38(4). 310–312. 15 indexed citations

15.

Spettoli, P., Marco Nuti, Antonella Crapisi, & Arturo Zamorani. (1987). Technological Improvement of Malolactic Fermentation in Wine by Immobilized Microbial Cells in a Continuous Flow Reactora. Annals of the New York Academy of Sciences. 501(1). 386–389. 20 indexed citations

16.

Spettoli, P., et al.. (1982). Immobilization of Leuconostoc Oenos ml 34 in Calcium Alginate Gels and its Application to Wine Technology. American Journal of Enology and Viticulture. 33(1). 1–5. 40 indexed citations

17.

Spettoli, P., et al.. (1982). Immobilization ofLeuconostoc Oenosml 34 in Calcium Alginate Gels and its Application to Wine Technology. American Journal of Enology and Viticulture. 33(1). 1–5. 35 indexed citations

18.

Spettoli, P., et al.. (1981). Nicotinamide Nucleotide Transhydrogenase from Vitis Vinifera CV. Raboso Grape Berries. American Journal of Enology and Viticulture. 32(2). 87–89. 1 indexed citations

19.

Passera, C. & P. Spettoli. (1981). Effects of benzylaminopurine on mango fruit ripening. Food Chemistry. 7(3). 195–201. 2 indexed citations

20.

Spettoli, P., et al.. (1970). Composition of the bound lipids in caseins and in ripening cheeses. Journal of Dairy Research. 37(3). 431–436. 1 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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