Paolo Masi

6.5k total citations
179 papers, 4.9k citations indexed

About

Paolo Masi is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Paolo Masi has authored 179 papers receiving a total of 4.9k indexed citations (citations by other indexed papers that have themselves been cited), including 98 papers in Food Science, 50 papers in Nutrition and Dietetics and 24 papers in Plant Science. Recurrent topics in Paolo Masi's work include Food composition and properties (31 papers), Sensory Analysis and Statistical Methods (26 papers) and Meat and Animal Product Quality (23 papers). Paolo Masi is often cited by papers focused on Food composition and properties (31 papers), Sensory Analysis and Statistical Methods (26 papers) and Meat and Animal Product Quality (23 papers). Paolo Masi collaborates with scholars based in Italy, Russia and Spain. Paolo Masi's co-authors include Silvana Cavella, Elena Torrieri, Rossella Di Monaco, Annalisa Romano, Próspero Di Pierro, Francesco Villani, Loredana Mariniello, Danilo Ercolini, Raffaele Porta and Federica Russo and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Food Chemistry.

In The Last Decade

Paolo Masi

174 papers receiving 4.7k citations

Peers

Paolo Masi

BIOMA

ASZ

Mustafa Tahsin Yılmaz Türkiye

A. S. Bawa India

Mohammad Amin Mohammadifar Iran

Siming Zhao China

Xiaoquan Yang China

Arash Koocheki Iran

Yapeng Fang China

Asgar Farahnaky Iran

Ivo Mottin Demiate Brazil

Huiming Zhou China

Mustafa Tahsin Yılmaz Türkiye

Paolo Masi

2.3k ×0.9

1.2k ×0.9

835 ×0.8

701 ×0.8

BIOMA

807 ×1.0

ASZ

Citations per year, relative to Paolo Masi Paolo Masi (= 1×) peers Mustafa Tahsin Yılmaz

Countries citing papers authored by Paolo Masi

Since Specialization

Citations

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

Fields of papers citing papers by Paolo Masi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Paolo Masi

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

Langellotti, Antonio Luca, et al.. (2025). New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food. Food Production Processing and Nutrition. 7(1). 2 indexed citations

Miele, Nicoletta A., et al.. (2024). Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels. Journal of Food Engineering. 387. 112330–112330. 3 indexed citations

Moresi, Mauro, et al.. (2024). Unveiling the carbon footprint of True Neapolitan Pizza: paving the way for eco-friendly practices in pizzerias. Italian Journal of Food Science. 36(4). 106–119. 1 indexed citations

Sorrentino, Angela, Stefania Masci, Elena Baldoni, et al.. (2024). Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility. Journal of the Science of Food and Agriculture. 104(7). 4070–4082. 2 indexed citations

Langellotti, Antonio Luca, Beatriz Martín-García, Vito Verardo, et al.. (2023). New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste. Sustainability. 15(2). 1147–1147. 11 indexed citations

Langellotti, Antonio Luca, Rossella Di Monaco, Aniello Anastasio, et al.. (2023). The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment. Foods. 12(15). 2900–2900. 4 indexed citations

Romano, Raffaele, Lucia De Luca, Alessandra Aiello, et al.. (2022). Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels. International Journal of Food Science & Technology. 57(6). 3826–3837. 46 indexed citations

Miele, Nicoletta A., et al.. (2022). Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder. Foods. 11(13). 1844–1844. 11 indexed citations

Romano, Raffaele, et al.. (2021). Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction. International Journal of Food Science & Technology. 56(9). 4658–4668. 23 indexed citations

10.

Miele, Nicoletta A., et al.. (2021). Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. Journal of Sensory Studies. 36(3). 12 indexed citations

11.

Romano, Raffaele, et al.. (2020). Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide. International Journal of Food Science & Technology. 55(10). 3334–3342. 22 indexed citations

12.

Miele, Nicoletta A., et al.. (2019). Modeling grinding kinetics of fat based anhydrous pastes. Journal of Food Engineering. 268. 109732–109732. 14 indexed citations

13.

Miele, Nicoletta A., et al.. (2019). How sensory sensitivity to graininess could be measured?. Journal of Texture Studies. 51(2). 242–251. 24 indexed citations

14.

Romano, Annalisa, et al.. (2017). Encapsulated Proanthocyanidins as Novel Ingredients. SHILAP Revista de lepidopterología. 2 indexed citations

15.

Miele, Nicoletta A., et al.. (2017). Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends in Food Science & Technology. 64. 87–93. 52 indexed citations

16.

Masi, Paolo, et al.. (2016). Development of the Ethical Sensitivity Scale in Undergraduate Nursing Students.. Cineca Institutional Research Information System (Tor Vergata University). 68(4). 244–50. 4 indexed citations

17.

Miele, Nicoletta A., Rossella Di Monaco, Paolo Masi, & Silvana Cavella. (2015). Reduced-Calorie Filling Cream: Formula Optimization and Mechanical Characterization. SHILAP Revista de lepidopterología. 14 indexed citations

18.

Sarghini, Fabrizio, et al.. (2013). Effect of Different Viscosity on Optimal Shape of Static Mixers for Food Industry. SHILAP Revista de lepidopterología. 1 indexed citations

19.

Nobile, Matteo Alessandro Del, et al.. (2003). Shelf life extension of durum wheat bread.. Italian Journal of Food Science. 15(3). 383–393. 18 indexed citations

20.

Masi, Paolo, et al.. (1983). Improvement of volcanic tuff by means of polymer impregnation. Pages. 2 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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