Barbara Lanza

2.3k total citations
63 papers, 1.8k citations indexed

About

Barbara Lanza is a scholar working on Organic Chemistry, Food Science and Plant Science. According to data from OpenAlex, Barbara Lanza has authored 63 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Organic Chemistry, 30 papers in Food Science and 23 papers in Plant Science. Recurrent topics in Barbara Lanza's work include Edible Oils Quality and Analysis (35 papers), Horticultural and Viticultural Research (12 papers) and Phytochemicals and Antioxidant Activities (11 papers). Barbara Lanza is often cited by papers focused on Edible Oils Quality and Analysis (35 papers), Horticultural and Viticultural Research (12 papers) and Phytochemicals and Antioxidant Activities (11 papers). Barbara Lanza collaborates with scholars based in Italy, Greece and Portugal. Barbara Lanza's co-authors include Vincenzo Marsilio, Cristina Campestre, Maria Gabriella Di Serio, Mario de Angelis, Nicoletta Pozzi, Francesca Russi, Emilia Iannucci, Paolino Ninfali, G. Morelli and R. d’Andria and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Barbara Lanza

62 papers receiving 1.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Barbara Lanza Italy 24 1.0k 950 595 368 303 63 1.8k
Antonio López‐López Spain 21 661 0.6× 635 0.7× 486 0.8× 212 0.6× 160 0.5× 77 1.4k
M. Patumi Italy 19 972 0.9× 567 0.6× 490 0.8× 365 1.0× 269 0.9× 42 1.6k
A. Romero Spain 25 590 0.6× 687 0.7× 950 1.6× 257 0.7× 245 0.8× 169 1.9k
Alfredo Montaño Spain 26 835 0.8× 1.2k 1.2× 757 1.3× 324 0.9× 394 1.3× 83 2.0k
José Emilio Pardo González Spain 30 399 0.4× 720 0.8× 1.1k 1.9× 435 1.2× 393 1.3× 158 2.5k
Manuel León‐Camacho Spain 22 570 0.5× 628 0.7× 242 0.4× 423 1.1× 213 0.7× 64 1.8k
Juan Garrido‐Fernández Spain 19 831 0.8× 641 0.7× 479 0.8× 838 2.3× 251 0.8× 32 1.9k
Beligh Mechri Tunisia 24 672 0.6× 560 0.6× 949 1.6× 364 1.0× 177 0.6× 74 1.7k
Mei Yang China 22 277 0.3× 591 0.6× 380 0.6× 180 0.5× 281 0.9× 67 1.4k
Miriana Durante Italy 30 382 0.4× 752 0.8× 556 0.9× 691 1.9× 578 1.9× 75 2.1k

Countries citing papers authored by Barbara Lanza

Since Specialization
Citations

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

Fields of papers citing papers by Barbara Lanza

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Barbara Lanza

This figure shows the co-authorship network connecting the top 25 collaborators of Barbara Lanza. A scholar is included among the top collaborators of Barbara Lanza 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 Lanza. Barbara Lanza 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.
2.
Lanza, Barbara, et al.. (2023). Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté. Applied Sciences. 13(21). 11745–11745.
3.
Simone, Nicola, et al.. (2023). Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production. Applied Sciences. 13(16). 9455–9455. 2 indexed citations
4.
Ortenzi, Luciano, Simone Figorilli, Corrado Costa, et al.. (2021). A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive Lots. Sensors. 21(9). 2940–2940. 14 indexed citations
5.
6.
Lanza, Barbara & Paolino Ninfali. (2020). Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices. Antioxidants. 9(1). 41–41. 79 indexed citations
7.
Lanza, Barbara, et al.. (2020). Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations. Fermentation. 6(4). 126–126. 15 indexed citations
8.
Lanza, Barbara, Laura Valentini, Federica Bortolotti, et al.. (2020). A morphological analysis of fresh and brine-cured olives attacked by <em>Bactrocera oleae</em> using light microscopy and ESEM-EDS. European Journal of Histochemistry. 64(3). 1 indexed citations
9.
Lanza, Barbara, et al.. (2020). Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity. Foods. 9(3). 301–301. 5 indexed citations
10.
Lanza, Barbara, Nicola Simone, Arianna Pompilio, et al.. (2020). Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects. Molecules. 25(24). 5967–5967. 20 indexed citations
11.
Lanza, Barbara, et al.. (2019). Panel performance, discrimination power of descriptors, and sensory characterization of table olive samples. Journal of Sensory Studies. 35(1). 13 indexed citations
12.
Chichiriccò, Giuseppe, Claudio Ferrante, Luigi Menghini, et al.. (2019). Crocus sativus by-products as sources of bioactive extracts: Pharmacological and toxicological focus on anthers. Food and Chemical Toxicology. 126. 7–14. 38 indexed citations
13.
Lanza, Barbara, et al.. (2018). Measurement of kinaesthetic properties of in‐brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA). Journal of the Science of Food and Agriculture. 98(11). 4142–4150. 11 indexed citations
14.
Lappa, Iliada K., et al.. (2018). Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study. International Journal of Food Microbiology. 275. 56–65. 49 indexed citations
15.
Lanza, Barbara. (2013). Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation. Frontiers in Microbiology. 4. 91–91. 68 indexed citations
16.
Zago, Miriam, Barbara Lanza, Lia Rossetti, et al.. (2012). Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity. Food Microbiology. 34(1). 81–87. 41 indexed citations
17.
Marsilio, Vincenzo, Barbara Lanza, Francesca Russi, & Emilia Iannucci. (2008). PROCESSING-INDUCED CHANGES IN MICROSTRUCTURAL AND TEXTURAL CHARACTERISTICS DURING GREEN OLIVE FERMENTATION. Acta Horticulturae. 677–683. 4 indexed citations
18.
Marco, Antonio De, et al.. (2005). Reduced clastogenic activity of maleic hydrazide in Vicia faba seedlings grown in a situation of overcrowding stress. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 581(1-2). 133–139. 3 indexed citations
19.
Mafra, Isabel, Barbara Lanza, Ana Reis, et al.. (2001). Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea). Physiologia Plantarum. 111(4). 439–447. 72 indexed citations
20.
Lanza, Barbara & Vincenzo Marsilio. (1995). Effects of lye-treatment on the nutritional and microstructural characteristics of table olives "Olea europaea L.". 35(2). 178–190. 10 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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