C.R. Lerici
- Food Science top 0.5%
- Biochemistry top 0.5%
- Plant Science top 5%
- Nutrition and Dietetics top 2%
- Pharmacology top 5%
- Co-authors
- Maria Cristina NicoliLara ManzoccoMonica AneseDino MastrocolaMarco Dalla RosaSonia CalligarisG.G. PinnavaiaSilvia Franceschi
- Topics
- Phytochemicals and Antioxidant Activities (10 papers)Meat and Animal Product Quality (9 papers)Advanced Glycation End Products research (9 papers)
In The Last Decade
C.R. Lerici
37 papers receiving 2.2k citations
Hit Papers
Peers
Comparison fields: 5 of 107
- Food Science 1.1k
- Biochemistry 871
- Plant Science 720
- Nutrition and Dietetics 377
- Pharmacology 293
Countries citing papers authored by C.R. Lerici
This map shows the geographic impact of C.R. Lerici'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 C.R. Lerici with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C.R. Lerici more than expected).
Fields of papers citing papers by C.R. Lerici
This network shows the impact of papers produced by C.R. Lerici. 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 C.R. Lerici. The network helps show where C.R. Lerici may publish in the future.
Co-authorship network of co-authors of C.R. Lerici
This figure shows the co-authorship network connecting the top 25 collaborators of C.R. Lerici. A scholar is included among the top collaborators of C.R. Lerici 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 C.R. Lerici. C.R. Lerici is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 105 | |
| 2 | Oxidative stability of the lipid fraction in roasted coffee | 14 |
| 3 | 36 | |
| 4 | Review of non-enzymatic browning and antioxidant capacity in processed foodsbreakdown → | 686 |
| 5 | 87 | |
| 6 | 10 | |
| 7 | Hygrometric evaluation of permeability of plum cuticle after pretreatments to drying | 1 |
| 8 | High pressure effects on lipid oxidation of extra virgin olive oils and seed oils | 7 |
| 9 | 248 | |
| 10 | Influence of water activity on ethanol vapour pressure in food model systems. | 1 |
| 11 | 25 | |
| 12 | 5 | |
| 13 | Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems | 6 |
| 14 | Antimicrobial activity of Maillard reaction products against Aeromonas hydrophila | 7 |
| 15 | Colorimetric measurements of enzymatic and non enzymatic browning in apple purees | 38 |
| 16 | 26 | |
| 17 | Influence of some processing conditions on solid liquid extraction of coffee | 4 |
| 18 | Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli | 2 |
| 19 | Dehydrofreezing of fruit using direct osmosis as concentration process | 13 |
| 20 | Osmotic concentration in food processing | 14 |
About C.R. Lerici
C.R. Lerici is a scholar working on Biochemistry, Clinical Biochemistry and Animal Science and Zoology, having authored 37 papers that have together received 2.4k indexed citations. Recurring topics across this work include Phytochemicals and Antioxidant Activities (10 papers), Meat and Animal Product Quality (9 papers) and Advanced Glycation End Products research (9 papers). The work is most often cited by research in Biochemistry (871 citations), Food Science (1.1k citations) and Clinical Biochemistry (237 citations). C.R. Lerici has collaborated with scholars based in Italy, Argentina and Romania. Frequent co-authors include Maria Cristina Nicoli, Lara Manzocco, Monica Anese, Dino Mastrocola, Marco Dalla Rosa, Sonia Calligaris, G.G. Pinnavaia, Silvia Franceschi, Maria Parpinel and Beatriz Elizalde. Their work appears in journals such as Trends in Food Science & Technology, Food Research International and Cancer Letters.
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.