Fernanda Galgano
About
In The Last Decade
Fernanda Galgano
76 papers receiving 2.5k citations
Peers
Comparison fields: 5 of 129
- Food Science 1.3k
- Molecular Biology 730
- Plant Science 662
- Nutrition and Dietetics 539
- Biochemistry 354
Countries citing papers authored by Fernanda Galgano
This map shows the geographic impact of Fernanda Galgano'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 Fernanda Galgano with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fernanda Galgano more than expected).
Fields of papers citing papers by Fernanda Galgano
This network shows the impact of papers produced by Fernanda Galgano. 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 Fernanda Galgano. The network helps show where Fernanda Galgano may publish in the future.
Co-authorship network of co-authors of Fernanda Galgano
This figure shows the co-authorship network connecting the top 25 collaborators of Fernanda Galgano. A scholar is included among the top collaborators of Fernanda Galgano 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 Fernanda Galgano. Fernanda Galgano is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 5 | |
| 3 | 15 | |
| 4 | 8 | |
| 5 | 6 | |
| 6 | 15 | |
| 7 | 21 | |
| 8 | 36 | |
| 9 | 43 | |
| 10 | 11 | |
| 11 | 69 | |
| 12 | 70 | |
| 13 | Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. | 16 |
| 14 | Characterisation of a marketable cheese through the definition of its sensory profile. case study: the grana padano cheese | 2 |
| 15 | 77 | |
| 16 | 55 | |
| 17 | 52 | |
| 18 | Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio | 6 |
| 19 | Extraction method for free fatty acid determination in cheese | 5 |
| 20 | A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) | 3 |
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.