Vincenzo Macciola

1.3k total citations
52 papers, 1.0k citations indexed

About

Vincenzo Macciola is a scholar working on Organic Chemistry, Food Science and Plant Science. According to data from OpenAlex, Vincenzo Macciola has authored 52 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Organic Chemistry, 25 papers in Food Science and 14 papers in Plant Science. Recurrent topics in Vincenzo Macciola's work include Edible Oils Quality and Analysis (31 papers), Phytochemicals and Antioxidant Activities (11 papers) and Fermentation and Sensory Analysis (9 papers). Vincenzo Macciola is often cited by papers focused on Edible Oils Quality and Analysis (31 papers), Phytochemicals and Antioxidant Activities (11 papers) and Fermentation and Sensory Analysis (9 papers). Vincenzo Macciola collaborates with scholars based in Italy, India and Spain. Vincenzo Macciola's co-authors include Antonella De Leonardis, Alessandra Aretini, Francesco Lopez, Ahindra Nag, Giancarlo Ranalli, Silvia Jane Lombardi, Massimo Iorizzo, Giuseppe Lembo, Bruno Testa and Francesca Cuomo and has published in prestigious journals such as Food Chemistry, RSC Advances and Food Research International.

In The Last Decade

Vincenzo Macciola

51 papers receiving 997 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Vincenzo Macciola Italy 20 479 454 350 206 155 52 1.0k
Antonella De Leonardis Italy 21 523 1.1× 484 1.1× 352 1.0× 222 1.1× 165 1.1× 65 1.2k
Giuseppe Di Lecce Italy 19 343 0.7× 373 0.8× 414 1.2× 214 1.0× 148 1.0× 35 947
Dubravka Škevin Croatia 20 469 1.0× 500 1.1× 398 1.1× 243 1.2× 159 1.0× 57 1.3k
Małgorzata Wroniak Poland 16 490 1.0× 345 0.8× 290 0.8× 198 1.0× 93 0.6× 58 997
Beatrice Sordini Italy 18 786 1.6× 476 1.0× 401 1.1× 176 0.9× 315 2.0× 32 1.1k
Mustafa Kıralan Türkiye 21 320 0.7× 573 1.3× 313 0.9× 415 2.0× 93 0.6× 72 1.3k
Cristiano Augusto Ballus Brazil 21 275 0.6× 502 1.1× 450 1.3× 279 1.4× 231 1.5× 66 1.3k
Vera Van Hoed Belgium 16 330 0.7× 337 0.7× 241 0.7× 124 0.6× 87 0.6× 23 816
Maryam Asnaashari Iran 18 282 0.6× 521 1.1× 367 1.0× 256 1.2× 76 0.5× 39 1.1k
Maria Małecka Poland 15 191 0.4× 419 0.9× 490 1.4× 286 1.4× 149 1.0× 32 1.1k

Countries citing papers authored by Vincenzo Macciola

Since Specialization
Citations

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

Fields of papers citing papers by Vincenzo Macciola

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Vincenzo Macciola

This figure shows the co-authorship network connecting the top 25 collaborators of Vincenzo Macciola. A scholar is included among the top collaborators of Vincenzo Macciola 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 Vincenzo Macciola. Vincenzo Macciola 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.
Leonardis, Antonella De, Vincenzo Macciola, Ayesha Iftikhar, & Francesco Lopez. (2022). Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient. Foods. 11(24). 4006–4006. 9 indexed citations
2.
Leonardis, Antonella De, Francesca Masino, Vincenzo Macciola, et al.. (2019). A study on acetification process to produce olive vinegar from oil mill wastewaters. European Food Research and Technology. 245(10). 2123–2131. 2 indexed citations
3.
Lombardi, Silvia Jane, Vincenzo Macciola, Massimo Iorizzo, & Antonella De Leonardis. (2018). EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES. Italian Journal of Food Science. 30(2). 414–427. 6 indexed citations
4.
Lombardi, Silvia Jane, Gianfranco Pannella, Massimo Iorizzo, et al.. (2018). Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale. World Journal of Microbiology and Biotechnology. 34(11). 161–161. 20 indexed citations
5.
Leonardis, Antonella De, Vincenzo Macciola, Massimo Iorizzo, et al.. (2017). Effective assay for olive vinegar production from olive oil mill wastewaters. Food Chemistry. 240. 437–440. 37 indexed citations
6.
Iorizzo, Massimo, Silvia Jane Lombardi, Vincenzo Macciola, et al.. (2016). Technological Potential ofLactobacillusStrains Isolated from Fermented Green Olives:In VitroStudies with Emphasis on Oleuropein-Degrading Capability. The Scientific World JOURNAL. 2016. 1–11. 31 indexed citations
7.
Leonardis, Antonella De, Francesca Cuomo, Vincenzo Macciola, & Francesco Lopez. (2016). Influence of free fatty acid content on the oxidative stability of red palm oil. RSC Advances. 6(103). 101098–101104. 20 indexed citations
8.
Cuomo, Francesca, Francesco Venditti, Andrea Ceglie, et al.. (2015). Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide. RSC Advances. 5(104). 85586–85591. 13 indexed citations
9.
Lustrato, Giuseppe, et al.. (2015). Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology. Annals of Microbiology. 65(4). 2091–2098. 5 indexed citations
10.
Leonardis, Antonella De, Vincenzo Macciola, Francesca Cuomo, & Francesco Lopez. (2014). Evidence of oleuropein degradation by olive leaf protein extract. Food Chemistry. 175. 568–574. 35 indexed citations
11.
Leonardis, Antonella De & Vincenzo Macciola. (2013). Enzymatic degradation of polyphenols and oxidative stability of extra virgin olive oil.. 52(534). 7–14. 2 indexed citations
12.
Leonardis, Antonella De, Ruggero Angelico, Vincenzo Macciola, & Andrea Ceglie. (2013). Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil. Food Research International. 54(2). 2001–2007. 22 indexed citations
13.
Lustrato, Giuseppe, et al.. (2009). Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT). 59. 66–66. 2 indexed citations
14.
Leonardis, Antonella De & Vincenzo Macciola. (2005). Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità. 34(197). 211–224. 1 indexed citations
15.
Leonardis, Antonella De & Vincenzo Macciola. (2004). A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus). Food / Nahrung. 48(3). 209–212. 25 indexed citations
16.
Macciola, Vincenzo, et al.. (2003). Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus). 42(428). 849–854. 1 indexed citations
17.
Leonardis, Antonella De & Vincenzo Macciola. (2002). Catalytic effect of the Cu(II)- and Fe(III)-cyclo-hexanebutyrates on olive oil oxidation measured by Rancimat. European Journal of Lipid Science and Technology. 104(3). 156–160. 14 indexed citations
18.
Leonardis, Antonella De, et al.. (2000). Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid. International Journal of Food Science & Technology. 35(4). 371–375. 72 indexed citations
19.
Leonardis, Antonella De, et al.. (1998). Rapid determination of squalene in virgin olive oils using gas-liquid chromatography.. Italian Journal of Food Science. 10(1). 75–80. 26 indexed citations
20.
Leonardis, Antonella De, et al.. (1996). Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise. 73(7). 321–326. 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Antonella De Leonardis Breakdown of academic impact, for papers by Giuseppe Di Lecce Breakdown of academic impact, for papers by Dubravka Škevin Breakdown of academic impact, for papers by Małgorzata Wroniak Breakdown of academic impact, for papers by Beatrice Sordini Breakdown of academic impact, for papers by Mustafa Kıralan Breakdown of academic impact, for papers by Cristiano Augusto Ballus Breakdown of academic impact, for papers by Vera Van Hoed Breakdown of academic impact, for papers by Maryam Asnaashari Breakdown of academic impact, for papers by Maria Małecka
Rankless by CCL
2026