D. Torreggiani
About
In The Last Decade
D. Torreggiani
52 papers receiving 2.1k citations
Peers
Comparison fields: 5 of 97
- Food Science 1.5k
- Plant Science 1.0k
- Biochemistry 555
- Mechanics of Materials 344
- Biotechnology 323
Countries citing papers authored by D. Torreggiani
This map shows the geographic impact of D. Torreggiani'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 D. Torreggiani with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites D. Torreggiani more than expected).
Fields of papers citing papers by D. Torreggiani
This network shows the impact of papers produced by D. Torreggiani. 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 D. Torreggiani. The network helps show where D. Torreggiani may publish in the future.
Co-authorship network of co-authors of D. Torreggiani
This figure shows the co-authorship network connecting the top 25 collaborators of D. Torreggiani. A scholar is included among the top collaborators of D. Torreggiani 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 D. Torreggiani. D. Torreggiani is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 7 | |
| 2 | 17 | |
| 3 | 48 | |
| 4 | 102 | |
| 5 | 45 | |
| 6 | Improvement of pear yoghurt ingredients using vacuum infusion | 1 |
| 7 | 2 | |
| 8 | Textural and structural changes of dehydrofreeze-thawed strawberry slices: Effects of different dehydration pretreatments | 14 |
| 9 | High quality strawberry ingredients by partial dehydration before freezing. | 5 |
| 10 | 93 | |
| 11 | 17 | |
| 12 | Use of osmodehydrofrozen fruit cubes in yogurt | 20 |
| 13 | 17 | |
| 14 | 1 | |
| 15 | 36 | |
| 16 | 56 | |
| 17 | Researches on dehydrofreezing of fruit, Pt.1: Influence of dehydration levels on the products quality | 1 |
| 18 | 31 | |
| 19 | 7 | |
| 20 | 80 |
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.