R. Chizzolini

1.9k total citations
33 papers, 1.4k citations indexed

About

R. Chizzolini is a scholar working on Animal Science and Zoology, Molecular Biology and Surgery. According to data from OpenAlex, R. Chizzolini has authored 33 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Animal Science and Zoology, 8 papers in Molecular Biology and 5 papers in Surgery. Recurrent topics in R. Chizzolini's work include Meat and Animal Product Quality (22 papers), Animal Nutrition and Physiology (8 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). R. Chizzolini is often cited by papers focused on Meat and Animal Product Quality (22 papers), Animal Nutrition and Physiology (8 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). R. Chizzolini collaborates with scholars based in Italy, United Kingdom and Belgium. R. Chizzolini's co-authors include Emanuela Zanardi, Enrico Novelli, Sergio Ghidini, V. Dorigoni, Anna Badiani, A. Battaglia, Giorgio Campanini, Anne Meynier, G. Gandemer and G. Varisco and has published in prestigious journals such as American Journal of Clinical Nutrition, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

R. Chizzolini

33 papers receiving 1.3k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
R. Chizzolini Italy 19 1.1k 474 435 227 141 33 1.4k
J. Pikul Poland 20 930 0.8× 620 1.3× 401 0.9× 297 1.3× 68 0.5× 103 1.6k
J.A. Garcı́a-Regueiro Spain 23 901 0.8× 306 0.6× 280 0.6× 111 0.5× 176 1.2× 41 1.3k
M.L. Timón Spain 23 1.0k 0.9× 530 1.1× 399 0.9× 174 0.8× 251 1.8× 32 1.5k
Laura Purriños Spain 23 1.2k 1.1× 677 1.4× 309 0.7× 260 1.1× 173 1.2× 39 1.5k
Zbigniew J. Dolatowski Poland 19 896 0.8× 684 1.4× 542 1.2× 155 0.7× 139 1.0× 80 1.4k
A.M. Descalzo Argentina 17 813 0.7× 288 0.6× 273 0.6× 202 0.9× 134 1.0× 39 1.4k
A. C. Dilger United States 22 1.1k 1.0× 305 0.6× 278 0.6× 122 0.5× 70 0.5× 121 1.5k
M. E. R. Dugan Canada 20 1.0k 0.9× 239 0.5× 248 0.6× 562 2.5× 59 0.4× 49 1.5k
Luis Martı́nez Spain 15 603 0.5× 469 1.0× 183 0.4× 155 0.7× 90 0.6× 18 1000
Eugenios Katsanidis Greece 23 563 0.5× 1.0k 2.2× 181 0.4× 266 1.2× 78 0.6× 52 1.5k

Countries citing papers authored by R. Chizzolini

Since Specialization
Citations

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

Fields of papers citing papers by R. Chizzolini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of R. Chizzolini

This figure shows the co-authorship network connecting the top 25 collaborators of R. Chizzolini. A scholar is included among the top collaborators of R. Chizzolini 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 R. Chizzolini. R. Chizzolini 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.
Ghidini, Sergio, Emanuela Zanardi, A. Battaglia, et al.. (2005). Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy. Food Additives & Contaminants. 22(1). 9–14. 67 indexed citations
2.
Ghidini, Sergio, Emanuela Zanardi, G. Varisco, & R. Chizzolini. (2003). Residues of β-lactam antibiotics in bovine milk: confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening. Food Additives & Contaminants. 20(6). 528–534. 45 indexed citations
3.
Badiani, Anna, et al.. (2002). Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices. Meat Science. 60(2). 169–186. 89 indexed citations
4.
Demeyer, Daniël, Marc Raemaekers, Aldo Rizzo, et al.. (2000). Control of bioflavour and safety in fermented sausages: first results of a European project. Food Research International. 33(3-4). 171–180. 108 indexed citations
5.
Meynier, Anne, Enrico Novelli, R. Chizzolini, Emanuela Zanardi, & G. Gandemer. (1999). Volatile compounds of commercial Milano salami. Meat Science. 51(2). 175–183. 154 indexed citations
6.
Zanardi, Emanuela, et al.. (1998). Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops. Meat Science. 49(3). 309–320. 32 indexed citations
7.
Novelli, Enrico, et al.. (1998). Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella. Meat Science. 48(1-2). 29–40. 83 indexed citations
8.
Chizzolini, R., Enrico Novelli, & Emanuela Zanardi. (1998). Oxidation in traditional mediterranean meat products. Meat Science. 49. S87–S99. 96 indexed citations
9.
Zanardi, Emanuela, et al.. (1998). Low fat salame Milano: experimental formulations with some fat substitutes. 173–183. 1 indexed citations
10.
Chizzolini, R.. (1998). Oxidation in Traditional Mediterranean Meat Products. Meat Science. 49. S87–S99. 7 indexed citations
11.
Novelli, Enrico, et al.. (1997). Indagine sulla presenza di ossidi del colesterolo nelle carni suine fresche e trasformate. Research Padua Archive (University of Padua). 1 indexed citations
12.
Chizzolini, R., et al.. (1996). Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data. Meat Science. 44(3). 159–172. 29 indexed citations
13.
Novelli, Enrico, G. Gandemer, Anne Meynier, Emanuela Zanardi, & R. Chizzolini. (1995). Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano. Research Padua Archive (University of Padua). 177–198. 3 indexed citations
14.
Chizzolini, R., et al.. (1993). Biochemical and microbiological events of Parma ham production technology.. PubMed. 9 Spec No. 26–34. 9 indexed citations
15.
Chizzolini, R., et al.. (1993). Objective evaluation of pork quality: Results of on-line measurements. Meat Science. 34(1). 79–93. 9 indexed citations
16.
Manfredini, Manfredo, et al.. (1993). Sweet potato chips in heavy pig production. Livestock Production Science. 35(3-4). 329–340. 7 indexed citations
17.
Campanini, Giorgio, et al.. (1991). Valutazione strumentale della qualità ' della carne suina. 2: Analisi dei risultati ottenuti dalla macellazione di gruppi eterogenei. 53–74. 1 indexed citations
18.
Maggi, Enrico, et al.. (1977). Molecular weight distribution of soluble polypeptides from the ‘Parma county ham’ before, during and after maturation. Meat Science. 1(2). 129–134. 5 indexed citations
19.
Chizzolini, R., D.A. Ledward, & R.A. Lawrie. (1977). Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various species. Meat Science. 1(2). 111–117. 9 indexed citations
20.
Ledward, D.A., R. Chizzolini, & R.A. Lawrie. (1975). The effect of extraction, animal age and post mortem storage on tendon collagen. A differential scanning calorimetric study. International Journal of Food Science & Technology. 10(3). 349–357. 23 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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