Stefan Cappelle

879 total citations
6 papers, 660 citations indexed

About

Stefan Cappelle is a scholar working on Nutrition and Dietetics, Food Science and Artificial Intelligence. According to data from OpenAlex, Stefan Cappelle has authored 6 papers receiving a total of 660 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Nutrition and Dietetics, 3 papers in Food Science and 1 paper in Artificial Intelligence. Recurrent topics in Stefan Cappelle's work include Microbial Metabolites in Food Biotechnology (6 papers), Food composition and properties (5 papers) and Probiotics and Fermented Foods (3 papers). Stefan Cappelle is often cited by papers focused on Microbial Metabolites in Food Biotechnology (6 papers), Food composition and properties (5 papers) and Probiotics and Fermented Foods (3 papers). Stefan Cappelle collaborates with scholars based in Italy. Stefan Cappelle's co-authors include Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Fabio Minervini, Anna Lattanzi, Gianluigi Cardinali, Livio Antonielli, Carlo Giuseppe Rizzello, Maria Calasso and Annalisa Mentana and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Stefan Cappelle

6 papers receiving 631 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Stefan Cappelle Italy	6	552	456	118	72	65	6	660
Valery Ripari Italy	8	356 0.6×	409 0.9×	98 0.8×	77 1.1×	45 0.7×	9	532
Nore Struyf Belgium	14	400 0.7×	427 0.9×	99 0.8×	104 1.4×	56 0.9×	17	672
Ángela Zuleta Argentina	14	332 0.6×	209 0.5×	131 1.1×	54 0.8×	27 0.4×	31	475
Elżbieta Biedrzycka Poland	8	357 0.6×	238 0.5×	78 0.7×	108 1.5×	50 0.8×	14	530
Helena Härkönen Finland	13	434 0.8×	265 0.6×	149 1.3×	49 0.7×	42 0.6×	19	599
Thu H. McCann Australia	9	353 0.6×	372 0.8×	101 0.9×	36 0.5×	19 0.3×	10	525
C. Lönner Sweden	9	353 0.6×	310 0.7×	76 0.6×	107 1.5×	26 0.4×	9	485
Steven A. Weier United States	10	209 0.4×	214 0.5×	95 0.8×	50 0.7×	61 0.9×	11	371
Induck Choi South Korea	12	373 0.7×	315 0.7×	204 1.7×	36 0.5×	20 0.3×	48	523
Alex A. Anton Canada	8	564 1.0×	450 1.0×	209 1.8×	59 0.8×	13 0.2×	10	764

Countries citing papers authored by Stefan Cappelle

Since Specialization

Citations

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

Fields of papers citing papers by Stefan Cappelle

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stefan Cappelle

This figure shows the co-authorship network connecting the top 25 collaborators of Stefan Cappelle. A scholar is included among the top collaborators of Stefan Cappelle 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 Stefan Cappelle. Stefan Cappelle is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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6 of 6 papers shown

1.

Cavallo, Noemi, Maria De Angelis, Maria Calasso, et al.. (2017). Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. Food Chemistry. 237. 159–168. 25 indexed citations

2.

Lattanzi, Anna, Fabio Minervini, Raffaella Di Cagno, et al.. (2013). The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology. 163(2-3). 71–79. 114 indexed citations

3.

Minervini, Fabio, Raffaella Di Cagno, Anna Lattanzi, et al.. (2011). Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity. Applied and Environmental Microbiology. 78(4). 1251–1264. 159 indexed citations

4.

Angelis, Maria De, et al.. (2007). Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. British Journal Of Nutrition. 98(6). 1196–1205. 86 indexed citations

5.

Cappelle, Stefan, et al.. (2006). Emerging fermentation technologies: Development of novel sourdoughs. Food Microbiology. 24(2). 155–160. 116 indexed citations

6.

Cappelle, Stefan, et al.. (2005). Bread technology and sourdough technology. Trends in Food Science & Technology. 16(1-3). 113–120. 160 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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