Davide Slaghenaufi
- Food Science top 1%
- Plant Science top 5%
- Biochemistry top 2%
- Molecular Biology
- Biotechnology top 10%
- Co-authors
- Maurizio UglianoGiovanni LuzziniRenato L. BinatiSandra TorrianiWilson José Fernandes LemosMarilinda LorenziniGiacomo ZapparoliBarbara Simonato
- Topics
- Fermentation and Sensory Analysis (41 papers)Horticultural and Viticultural Research (26 papers)Phytochemicals and Antioxidant Activities (15 papers)
In The Last Decade
Davide Slaghenaufi
42 papers receiving 824 citations
Peers
Comparison fields: 5 of 54
- Food Science 731
- Plant Science 511
- Biochemistry 244
- Molecular Biology 197
- Biotechnology 91
Countries citing papers authored by Davide Slaghenaufi
This map shows the geographic impact of Davide Slaghenaufi'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 Davide Slaghenaufi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Davide Slaghenaufi more than expected).
Fields of papers citing papers by Davide Slaghenaufi
This network shows the impact of papers produced by Davide Slaghenaufi. 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 Davide Slaghenaufi. The network helps show where Davide Slaghenaufi may publish in the future.
Co-authorship network of co-authors of Davide Slaghenaufi
This figure shows the co-authorship network connecting the top 25 collaborators of Davide Slaghenaufi. A scholar is included among the top collaborators of Davide Slaghenaufi 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 Davide Slaghenaufi. Davide Slaghenaufi 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 | 1 | |
| 3 | 0 | |
| 4 | 5 | |
| 5 | 0 | |
| 6 | 1 | |
| 7 | 6 | |
| 8 | 10 | |
| 9 | 8 | |
| 10 | 2 | |
| 11 | 2 | |
| 12 | 2 | |
| 13 | 7 | |
| 14 | 53 | |
| 15 | 19 | |
| 16 | 11 | |
| 17 | 5 | |
| 18 | 2 | |
| 19 | 25 | |
| 20 | 21 |
About Davide Slaghenaufi
Davide Slaghenaufi is a scholar working on Biochemistry, Food Science and Tourism, Leisure and Hospitality Management, having authored 45 papers that have together received 836 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (41 papers), Horticultural and Viticultural Research (26 papers) and Phytochemicals and Antioxidant Activities (15 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (88 citations), Biochemistry (244 citations) and Food Science (731 citations). Davide Slaghenaufi has collaborated with scholars based in Italy, France and Greece. Frequent co-authors include Maurizio Ugliano, Giovanni Luzzini, Renato L. Binati, Sandra Torriani, Wilson José Fernandes Lemos, Marilinda Lorenzini, Giacomo Zapparoli, Barbara Simonato, Stéphanie Marchand and Gilles de Revel. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.
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.