Fernanda Mozzi
Impact in
- Food Science top 0.2%
- Probiotics and Fermented Foods
- Nutrition and Dietetics top 0.2%
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Selenium in Biological Systems
Papers in
- Food Science 54
- Probiotics and Fermented Foods 50
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- Microbial Metabolites in Food Biotechnology 25
- Selenium in Biological Systems 10
- Co-authors
- Graciela Font de Valdez (28 shared papers)Micaela Pescuma (25 shared papers)Elvira M. Hébert (21 shared papers)Luc De Vuyst (13 shared papers)María Inés Torino (6 shared papers)Juliana Bleckwedel (7 shared papers)Frederik Vaningelgem (5 shared papers)María Eugenia Ortiz (5 shared papers)
In The Last Decade
Fernanda Mozzi
71 papers receiving 3.3k citations
Fernanda Mozzi's Hit Papers
Peers
Comparison fields: 5 of 120
- Food Science 2.3k
- Nutrition and Dietetics 1.6k
- Biotechnology 391
- Immunology and Allergy 151
- Biochemistry 116
Countries citing papers authored by Fernanda Mozzi
This map shows the geographic impact of Fernanda Mozzi'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 Fernanda Mozzi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fernanda Mozzi more than expected).
Fields of papers citing papers by Fernanda Mozzi
This network shows the impact of papers produced by Fernanda Mozzi. 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 Fernanda Mozzi. The network helps show where Fernanda Mozzi may publish in the future.
Co-authors
The 25 scholars most cited alongside Fernanda Mozzi, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 73 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages Hit paper breakdown → | 2020 | 240 |
| 2 | 2004 | 189 | |
| 3 | 2015 | 166 | |
| 4 | 2012 | 159 | |
| 5 | 2019 | 154 | |
| 6 | 2010 | 141 | |
| 7 | 2006 | 121 | |
| 8 | 2003 | 118 | |
| 9 | 2008 | 105 | |
| 10 | 2020 | 100 | |
| 11 | 2015 | 91 | |
| 12 | 2007 | 87 | |
| 13 | 2002 | 84 | |
| 14 | 2013 | 79 | |
| 15 | 2011 | 70 | |
| 16 | 2020 | 63 | |
| 17 | 2009 | 62 | |
| 18 | 2011 | 61 | |
| 19 | 2001 | 57 | |
| 20 | 2003 | 56 |
About Fernanda Mozzi
Fernanda Mozzi is a scholar working on Food Science, Nutrition and Dietetics, Molecular Biology, Biotechnology and Plant Science, having authored 73 papers that have together received 3.4k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (50 papers), Microbial Metabolites in Food Biotechnology (25 papers), Protein Hydrolysis and Bioactive Peptides (11 papers), Selenium in Biological Systems (10 papers), Genomics and Phylogenetic Studies (7 papers), Food Allergy and Anaphylaxis Research (5 papers), Enzyme Production and Characterization (5 papers) and Phytochemicals and Antioxidant Activities (4 papers). The work is most often cited by research in Food Science (2.3k citations), Nutrition and Dietetics (1.6k citations), Biotechnology (391 citations), Immunology and Allergy (151 citations) and Biochemistry (116 citations). Fernanda Mozzi has collaborated with scholars based in Argentina, Belgium and Spain. Frequent co-authors include Graciela Font de Valdez, Micaela Pescuma, Elvira M. Hébert, Luc De Vuyst, María Inés Torino, Juliana Bleckwedel, Frederik Vaningelgem, María Eugenia Ortiz, Luciana G. Ruiz Rodríguez and Graciela Savoy de Giori. Their work appears in journals such as Applied Microbiology and Biotechnology, Journal of Applied Microbiology, International Journal of Food Microbiology, Food Research International and Food Chemistry.
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.