Catia Giaccherini
- Biochemistry top 1%
- Food Science top 2%
- Organic Chemistry top 5%
- Plant Science top 10%
- Molecular Biology
- Co-authors
- Nádia MulinacciMarzia InnocentiFranco Francesco VincieriFrancesca IeriAnnalisa RomaniPatrizia PinelliCarlotta GalardiSandra Gallori
- Topics
- Phytochemicals and Antioxidant Activities (9 papers)Edible Oils Quality and Analysis (7 papers)Essential Oils and Antimicrobial Activity (6 papers)
In The Last Decade
Catia Giaccherini
19 papers receiving 967 citations
Peers
Comparison fields: 5 of 96
- Biochemistry 446
- Food Science 393
- Organic Chemistry 358
- Plant Science 353
- Molecular Biology 197
Countries citing papers authored by Catia Giaccherini
This map shows the geographic impact of Catia Giaccherini'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 Catia Giaccherini with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Catia Giaccherini more than expected).
Fields of papers citing papers by Catia Giaccherini
This network shows the impact of papers produced by Catia Giaccherini. 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 Catia Giaccherini. The network helps show where Catia Giaccherini may publish in the future.
Co-authorship network of co-authors of Catia Giaccherini
This figure shows the co-authorship network connecting the top 25 collaborators of Catia Giaccherini. A scholar is included among the top collaborators of Catia Giaccherini 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 Catia Giaccherini. Catia Giaccherini is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 99 | |
| 2 | 64 | |
| 3 | 31 | |
| 4 | 20 | |
| 5 | 7 | |
| 6 | 86 | |
| 7 | 73 | |
| 8 | 23 | |
| 9 | 35 | |
| 10 | Caratterizzazione morfo-fisiologica e delle proprietà salutistiche di cultivar di ciliegio toscane ed umbre | 1 |
| 11 | 24 | |
| 12 | 48 | |
| 13 | 128 | |
| 14 | 46 | |
| 15 | 34 | |
| 16 | 34 | |
| 17 | 4 | |
| 18 | 69 | |
| 19 | 18 | |
| 20 | 173 |
About Catia Giaccherini
Catia Giaccherini is a scholar working on Biochemistry, Food Science and Complementary and alternative medicine, having authored 20 papers that have together received 1.0k indexed citations. Recurring topics across this work include Phytochemicals and Antioxidant Activities (9 papers), Edible Oils Quality and Analysis (7 papers) and Essential Oils and Antimicrobial Activity (6 papers). The work is most often cited by research in Biochemistry (446 citations), Food Science (393 citations) and Organic Chemistry (358 citations). Catia Giaccherini has collaborated with scholars based in Italy, Nigeria and Spain. Frequent co-authors include Nádia Mulinacci, Marzia Innocenti, Franco Francesco Vincieri, Francesca Ieri, Annalisa Romani, Patrizia Pinelli, Carlotta Galardi, Sandra Gallori, Nadia Mulinacci and Marco Michelozzi. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Pharmaceutics.
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.