Barbara la Gatta
- Food Science top 5%
- Nutrition and Dietetics top 5%
- Animal Science and Zoology top 5%
- Molecular Biology
- Plant Science
- Co-authors
- Aldo Di LucciaAntonietta BaianoCarmela LamacchiaSandra PatiGiuseppe GambacortaRaffaele CoppolaGianluca PicarielloEnnio La Notte
- Topics
- Probiotics and Fermented Foods (13 papers)Food composition and properties (12 papers)Meat and Animal Product Quality (11 papers)
In The Last Decade
Barbara la Gatta
40 papers receiving 454 citations
Peers
Comparison fields: 5 of 62
- Food Science 258
- Nutrition and Dietetics 202
- Animal Science and Zoology 110
- Molecular Biology 108
- Plant Science 101
Countries citing papers authored by Barbara la Gatta
This map shows the geographic impact of Barbara la Gatta'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 Barbara la Gatta with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Barbara la Gatta more than expected).
Fields of papers citing papers by Barbara la Gatta
This network shows the impact of papers produced by Barbara la Gatta. 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 Barbara la Gatta. The network helps show where Barbara la Gatta may publish in the future.
Co-authorship network of co-authors of Barbara la Gatta
This figure shows the co-authorship network connecting the top 25 collaborators of Barbara la Gatta. A scholar is included among the top collaborators of Barbara la Gatta 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 Barbara la Gatta. Barbara la Gatta is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 5 | |
| 3 | 4 | |
| 4 | 0 | |
| 5 | 6 | |
| 6 | 3 | |
| 7 | 1 | |
| 8 | 4 | |
| 9 | 1 | |
| 10 | 14 | |
| 11 | 5 | |
| 12 | 17 | |
| 13 | 16 | |
| 14 | 8 | |
| 15 | 21 | |
| 16 | 11 | |
| 17 | 25 | |
| 18 | 21 | |
| 19 | 21 | |
| 20 | 40 |
About Barbara la Gatta
Barbara la Gatta is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology, having authored 42 papers that have together received 462 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (13 papers), Food composition and properties (12 papers) and Meat and Animal Product Quality (11 papers). The work is most often cited by research in Food Science (258 citations), Nutrition and Dietetics (202 citations) and Animal Science and Zoology (110 citations). Barbara la Gatta has collaborated with scholars based in Italy, Algeria and Brazil. Frequent co-authors include Aldo Di Luccia, Antonietta Baiano, Carmela Lamacchia, Sandra Pati, Giuseppe Gambacorta, Raffaele Coppola, Gianluca Picariello, Ennio La Notte, Antonio Trani and Anna Fiore. Their work appears in journals such as Food Chemistry, Journal of Dairy Science and Food Research International.
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.