S. Chillo

1.6k total citations
26 papers, 1.3k citations indexed

About

S. Chillo is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials. According to data from OpenAlex, S. Chillo has authored 26 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 16 papers in Nutrition and Dietetics and 6 papers in Biomaterials. Recurrent topics in S. Chillo's work include Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Seed and Plant Biochemistry (9 papers). S. Chillo is often cited by papers focused on Food composition and properties (16 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Seed and Plant Biochemistry (9 papers). S. Chillo collaborates with scholars based in Italy, United Kingdom and Argentina. S. Chillo's co-authors include Matteo Alessandro Del Nobile, Pasquale M. Falcone, J. Laverse, Marcella Mastromatteo, Amalia Conte, Lía N. Gerschenson, Silvia K. Flores, Christiani Jeyakumar Henry, Antonietta Baiano and Annalisa Mentana and has published in prestigious journals such as Carbohydrate Polymers, Journal of Dairy Science and Nutrients.

In The Last Decade

S. Chillo

26 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
S. Chillo Italy 18 701 650 332 245 77 26 1.3k
Marek Sikora Poland 25 1.1k 1.5× 1.1k 1.7× 157 0.5× 305 1.2× 34 0.4× 89 1.7k
Marcella Mastromatteo Italy 24 653 0.9× 813 1.3× 659 2.0× 470 1.9× 82 1.1× 55 1.7k
Alma Rosa Islas-Rubio Mexico 16 481 0.7× 500 0.8× 175 0.5× 158 0.6× 53 0.7× 41 983
Pamela C. Flores‐Silva Mexico 18 836 1.2× 584 0.9× 192 0.6× 234 1.0× 45 0.6× 46 1.1k
José Luis Ramírez Ascheri Brazil 21 791 1.1× 808 1.2× 248 0.7× 440 1.8× 67 0.9× 150 1.6k
Pasquale M. Falcone Italy 20 474 0.7× 730 1.1× 221 0.7× 313 1.3× 35 0.5× 46 1.3k
Rolando A. Flores United States 20 379 0.5× 339 0.5× 164 0.5× 222 0.9× 44 0.6× 29 940
G. Della Valle France 20 883 1.3× 766 1.2× 286 0.9× 162 0.7× 163 2.1× 28 1.4k
Hayfa Salman Australia 7 894 1.3× 611 0.9× 140 0.4× 341 1.4× 23 0.3× 7 1.2k
Esther Pérez‐Carrillo Mexico 24 885 1.3× 790 1.2× 127 0.4× 402 1.6× 30 0.4× 94 1.7k

Countries citing papers authored by S. Chillo

Since Specialization
Citations

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

Fields of papers citing papers by S. Chillo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of S. Chillo

This figure shows the co-authorship network connecting the top 25 collaborators of S. Chillo. A scholar is included among the top collaborators of S. Chillo 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 S. Chillo. S. Chillo 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.
2.
Mastromatteo, Marcella, et al.. (2012). Influence of Heat Treatment on the Quality of Functional Gluten-Free Spaghetti. Food and Nutrition Sciences. 3(4). 433–440. 6 indexed citations
3.
Mastromatteo, Marcella, et al.. (2011). A MULTISTEP OPTIMIZATION APPROACH FOR THE PRODUCTION OF HEALTHFUL PASTA BASED ON NONCONVENTIONAL FLOURS. Journal of Food Process Engineering. 35(4). 601–621. 12 indexed citations
4.
Mastromatteo, Marcella, et al.. (2011). Formulation optimisation of gluten‐free functional spaghetti based on quinoa, maize and soy flours. International Journal of Food Science & Technology. 46(6). 1201–1208. 33 indexed citations
5.
Cafieri, Sonia, Marcella Mastromatteo, S. Chillo, & Matteo Alessandro Del Nobile. (2010). Modeling the mechanical properties of pasta cooked at different times. Journal of Food Engineering. 100(2). 336–342. 12 indexed citations
6.
Chillo, S., et al.. (2010). Effect of two barley β-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti. LWT. 44(4). 940–948. 61 indexed citations
7.
Chillo, S., John Monro, Suman Mishra, & Christiani Jeyakumar Henry. (2010). Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measuredin vitro. International Journal of Food Sciences and Nutrition. 61(2). 149–160. 33 indexed citations
8.
Chillo, S., et al.. (2010). Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan. Nutrition. 27(6). 653–658. 47 indexed citations
9.
Chillo, S., et al.. (2009). Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents. Carbohydrate Polymers. 78(4). 932–937. 36 indexed citations
10.
Chillo, S., et al.. (2009). A study of the relationship between the mechanical properties and the sensorial optimal cooking time of spaghetti. Journal of Food Engineering. 94(3-4). 222–226. 16 indexed citations
11.
Lamacchia, Carmela, et al.. (2009). Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability. Journal of Food Engineering. 96(1). 97–106. 28 indexed citations
12.
Chillo, S., et al.. (2009). Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid. Food Hydrocolloids. 23(7). 1660–1669. 16 indexed citations
13.
Gammariello, D., et al.. (2008). Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese. Journal of Dairy Science. 91(11). 4155–4163. 16 indexed citations
14.
Chillo, S., et al.. (2008). Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle. Journal of Cereal Science. 49(2). 163–170. 29 indexed citations
15.
Mastromatteo, Marcella, S. Chillo, G.G. Buonocore, et al.. (2008). Effects of spelt and wheat bran on the performances of wheat gluten films. Journal of Food Engineering. 88(2). 202–212. 20 indexed citations
16.
Cafieri, Sonia, et al.. (2008). A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking. Journal of Cereal Science. 48(3). 857–862. 15 indexed citations
17.
Chillo, S., Silvia K. Flores, Marcella Mastromatteo, et al.. (2008). Influence of glycerol and chitosan on tapioca starch-based edible film properties. Journal of Food Engineering. 88(2). 159–168. 207 indexed citations
18.
Chillo, S., J. Laverse, Pasquale M. Falcone, & Matteo Alessandro Del Nobile. (2007). Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. Journal of Food Engineering. 83(4). 492–500. 67 indexed citations
19.
Nobile, Matteo Alessandro Del, S. Chillo, Pasquale M. Falcone, et al.. (2007). Textural changes of Canestrello Pugliese cheese measured during storage. Journal of Food Engineering. 83(4). 621–628. 26 indexed citations
20.
Chillo, S., et al.. (2007). Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science. 47(2). 144–152. 187 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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