A.E. Bevilacqua

1.5k total citations
36 papers, 1.2k citations indexed

About

A.E. Bevilacqua is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, A.E. Bevilacqua has authored 36 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 19 papers in Animal Science and Zoology and 7 papers in Nutrition and Dietetics. Recurrent topics in A.E. Bevilacqua's work include Meat and Animal Product Quality (18 papers), Probiotics and Fermented Foods (11 papers) and Food composition and properties (5 papers). A.E. Bevilacqua is often cited by papers focused on Meat and Animal Product Quality (18 papers), Probiotics and Fermented Foods (11 papers) and Food composition and properties (5 papers). A.E. Bevilacqua collaborates with scholars based in Argentina, Italy and Germany. A.E. Bevilacqua's co-authors include Noemí Zaritzky, Alicia Califano, Nora Cristina Bértola, A. Calvelo, Adriana Pinotti, N.E. Zaritzky, C.A. Zalazar, Cristina Susana Zalazar, Miriam N. Martino and María Cecilia Lanari and has published in prestigious journals such as Food Chemistry, International Journal of Molecular Sciences and Carbohydrate Polymers.

In The Last Decade

A.E. Bevilacqua

36 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
A.E. Bevilacqua Argentina 22 738 549 223 171 165 36 1.2k
Geun-Pyo Hong South Korea 23 812 1.1× 685 1.2× 277 1.2× 137 0.8× 120 0.7× 88 1.5k
Isabel Sánchez‐Alonso Spain 22 625 0.8× 786 1.4× 354 1.6× 201 1.2× 114 0.7× 38 1.5k
G.S. Mittal Canada 16 587 0.8× 451 0.8× 93 0.4× 228 1.3× 139 0.8× 45 1.1k
Weiqing Sun China 25 912 1.2× 907 1.7× 319 1.4× 176 1.0× 61 0.4× 57 1.7k
Sadettin Turhan Türkiye 24 758 1.0× 812 1.5× 245 1.1× 285 1.7× 228 1.4× 61 1.6k
Brendan T. O’Kennedy Ireland 27 1.8k 2.4× 328 0.6× 366 1.6× 339 2.0× 255 1.5× 64 2.1k
Mostafa Mazaheri Tehrani Iran 21 982 1.3× 235 0.4× 125 0.6× 458 2.7× 212 1.3× 61 1.3k
Yong Yu China 19 547 0.7× 268 0.5× 93 0.4× 191 1.1× 298 1.8× 67 1.0k
J.L. Cuq France 19 660 0.9× 182 0.3× 306 1.4× 157 0.9× 155 0.9× 39 1.2k
Néstor Gutiérrez‐Méndez Mexico 19 659 0.9× 189 0.3× 341 1.5× 174 1.0× 170 1.0× 76 1.1k

Countries citing papers authored by A.E. Bevilacqua

Since Specialization
Citations

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

Fields of papers citing papers by A.E. Bevilacqua

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A.E. Bevilacqua. 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 A.E. Bevilacqua. The network helps show where A.E. Bevilacqua may publish in the future.

Co-authorship network of co-authors of A.E. Bevilacqua

This figure shows the co-authorship network connecting the top 25 collaborators of A.E. Bevilacqua. A scholar is included among the top collaborators of A.E. Bevilacqua 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 A.E. Bevilacqua. A.E. Bevilacqua 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.
Bevilacqua, A.E., et al.. (2015). Inhibitory Effects of Echinacea Angustifolia Essential Oils on the Growth of Five Pathogenic Organisms: Coliform Spp, Pseudomonas Spp,Saccharomyces Cerevisiae, Zygosaccharomyces Bailii and Lactobacillus Plantarum. 1(1). 10–14. 2 indexed citations
2.
Yeannes, Marı́a Isabel, et al.. (2014). Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution. Journal of Food Research. 3(5). 49–49. 3 indexed citations
3.
Sgroppo, Sonia C., et al.. (2012). PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE. Journal of Food Processing and Preservation. 37(3). 262–268. 7 indexed citations
4.
Lupano, Cecilia Elena, et al.. (2012). Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology. Food and Bioprocess Technology. 6(7). 1847–1855. 16 indexed citations
5.
Bértola, Nora Cristina, et al.. (2010). Impact of primary proteolysis on texture and meltability of soft cheese.. 61(5). 279–294. 1 indexed citations
6.
Staffolo, Marina Dello, Miriam N. Martino, & A.E. Bevilacqua. (2007). Texture and sensory properties of dairy desserts with dietary fibres of different sources. Acta Alimentaria. 36(3). 343–354. 7 indexed citations
7.
Corbo, Maria Rosaria, et al.. (2005). BEHAVIOR OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 IN FRESH‐SLICED CACTUS‐PEAR FRUIT. Journal of Food Safety. 25(3). 157–172. 21 indexed citations
8.
Zalazar, C.A., et al.. (2002). Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. International Dairy Journal. 12(1). 45–50. 70 indexed citations
9.
Pinotti, Adriana, A.E. Bevilacqua, & Noemí Zaritzky. (2001). Comparison of the performance of chitosan and a cationic polyacrylamide as flocculants of emulsion systems. Journal of Surfactants and Detergents. 4(1). 57–63. 28 indexed citations
10.
Califano, Alicia & A.E. Bevilacqua. (1999). Freezing low moisture Mozzarella cheese: changes in organic acid content. Food Chemistry. 64(2). 193–198. 38 indexed citations
11.
Bértola, Nora Cristina, et al.. (1999). Optimisation of the design parameters in an activated sludge system for the wastewater treatment of a potato processing plant. Journal of Food Engineering. 40(1-2). 27–33. 22 indexed citations
12.
Bértola, Nora Cristina, Alicia Califano, A.E. Bevilacqua, & Noemí Zaritzky. (1996). Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese. Journal of Dairy Science. 79(2). 185–190. 47 indexed citations
13.
Hough, Guillermo, et al.. (1996). Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese. Food Quality and Preference. 7(1). 47–53. 47 indexed citations
14.
Bértola, Nora Cristina, A.E. Bevilacqua, & Noemí Zaritzky. (1995). Rheological behaviour of Reggianito Argentino cheese packaged in plastic film during ripening. LWT. 28(6). 610–615. 10 indexed citations
15.
Bértola, Nora Cristina, A.E. Bevilacqua, & Noemí Zaritzky. (1994). HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE. Journal of Food Processing and Preservation. 18(1). 31–46. 94 indexed citations
16.
Bértola, Nora Cristina, A.E. Bevilacqua, & Noemí Zaritzky. (1992). Proteolytic and Rheological Evaluation of Maturation of Tybo Argentino Cheese. Journal of Dairy Science. 75(12). 3273–3281. 28 indexed citations
17.
Lanari, María Cecilia, A.E. Bevilacqua, & Noemí Zaritzky. (1990). PIGMENTS MODIFICATIONS DURING FREEZING and FROZEN STORAGE of PACKAGED BEEF. Journal of Food Process Engineering. 12(1). 49–66. 17 indexed citations
18.
Lanari, María Cecilia, A.E. Bevilacqua, & Noemí Zaritzky. (1987). CHANGES IN TENDERNESS DURING AGING OF VACUUM-PACKAGED BEEF. Journal of Food Processing and Preservation. 11(2). 95–109. 4 indexed citations
19.
Bevilacqua, A.E. & N.E. Zaritzky. (1982). Ice Recrystallization in Frozen Beef. Journal of Food Science. 47(5). 1410–1414. 54 indexed citations
20.
Bevilacqua, A.E., Noemí Zaritzky, & A. Calvelo. (1979). Histological measurements of ice in frozen beef. International Journal of Food Science & Technology. 14(3). 237–251. 110 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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