Alessio Galli
About
In The Last Decade
Alessio Galli
47 papers receiving 640 citations
Peers
Comparison fields: 5 of 104
- Cardiology and Cardiovascular Medicine 210
- Food Science 179
- Molecular Biology 151
- Nutrition and Dietetics 118
- Pulmonary and Respiratory Medicine 64
Countries citing papers authored by Alessio Galli
This map shows the geographic impact of Alessio Galli'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 Alessio Galli with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alessio Galli more than expected).
Fields of papers citing papers by Alessio Galli
This network shows the impact of papers produced by Alessio Galli. 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 Alessio Galli. The network helps show where Alessio Galli may publish in the future.
Co-authorship network of co-authors of Alessio Galli
This figure shows the co-authorship network connecting the top 25 collaborators of Alessio Galli. A scholar is included among the top collaborators of Alessio Galli 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 Alessio Galli. Alessio Galli is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 4 | |
| 2 | 15 | |
| 3 | 3 | |
| 4 | 4 | |
| 5 | 7 | |
| 6 | 9 | |
| 7 | 9 | |
| 8 | 17 | |
| 9 | 95 | |
| 10 | Carnobacterium spp. in seafood packaged in modified atmosphere | 15 |
| 11 | Effect of storage temperature on microbiological quality and shelf-life of ready to use salads | 10 |
| 12 | Microbial characterization of sourdoughs for sweet baked products | 34 |
| 13 | Microbial quality indicators in minimally processed stick carrots | 4 |
| 14 | Characterization of Lactobacillus fermentum bacteriophage Z63-B2 | 2 |
| 15 | Italian bakery products obtained with sour dough : Characterization of the typical microflora | 92 |
| 16 | Characterization of surface bacterial microflora of Taleggio cheese | 7 |
| 17 | Behaviour of cultures of Bifidobacterium spp. in different conditions of freezing | 0 |
| 18 | Lactobacillus fermentum bacteriophages isolated from sour dough | 1 |
| 19 | Preliminary studies on the microbiological quality of mixed salads. | 1 |
| 20 | Propionic bacteria activity in different culture conditions | 4 |
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.