P. Spettoli
- Food Science top 2%
- Plant Science top 10%
- Molecular Biology
- Biotechnology top 5%
- Nutrition and Dietetics top 10%
- Co-authors
- Anna LanteAntonella CrapisiArturo ZamoraniGiovanna LomolinoMarco NutiAlbert KrastanovGiacomo PasiniMassimo Cagnin
- Topics
- Fermentation and Sensory Analysis (21 papers)Probiotics and Fermented Foods (8 papers)Phytochemicals and Antioxidant Activities (6 papers)
In The Last Decade
P. Spettoli
50 papers receiving 803 citations
Peers
Comparison fields: 5 of 95
- Food Science 407
- Plant Science 313
- Molecular Biology 306
- Biotechnology 182
- Nutrition and Dietetics 131
Countries citing papers authored by P. Spettoli
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
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
| # | Work | Indexed citations |
|---|---|---|
| 1 | 11 | |
| 2 | 2 | |
| 3 | 34 | |
| 4 | 19 | |
| 5 | 1 | |
| 6 | Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp. monococcum) flours with different breadmaking quality | 5 |
| 7 | Antimicrobial activity of nisin immobilized onto membrane. | 2 |
| 8 | The control of Clostridia in cheesemaking using nisin immobilized in a semi-permeable membrane. | 1 |
| 9 | Immobilized laccase and tryosinase: an approach for wine stabilization. | 7 |
| 10 | Activities of proteolytic enzymes at different ripening ages in Asiago Pressato cheese produced by several milk coagulants. | 1 |
| 11 | The use of immobilized yeasts in bottle-fermented Moscato bianco sparkling wine | 1 |
| 12 | The free amino acid content of botile-fermented moscato bianco sparkling wine by immobilized yeasts | 3 |
| 13 | 3 | |
| 14 | 15 | |
| 15 | 20 | |
| 16 | Immobilization of Leuconostoc Oenos ml 34 in Calcium Alginate Gels and its Application to Wine Technology | 40 |
| 17 | 35 | |
| 18 | Nicotinamide Nucleotide Transhydrogenase from Vitis Vinifera CV. Raboso Grape Berries | 1 |
| 19 | 2 | |
| 20 | 1 |
About P. Spettoli
P. Spettoli is a scholar working on Food Science, Biotechnology and Biochemistry, having authored 52 papers that have together received 854 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (21 papers), Probiotics and Fermented Foods (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). The work is most often cited by research in Food Science (407 citations), Biotechnology (182 citations) and Biochemistry (117 citations). P. Spettoli has collaborated with scholars based in Italy, Australia and Bulgaria. Frequent co-authors include Anna Lante, Antonella Crapisi, Arturo Zamorani, Giovanna Lomolino, Marco Nuti, Albert Krastanov, Giacomo Pasini, Massimo Cagnin, Andrea Curioni and Eveline Bartowsky. Their work appears in journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.