G. Bertolo

1.3k total citations
34 papers, 960 citations indexed

About

G. Bertolo is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, G. Bertolo has authored 34 papers receiving a total of 960 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 14 papers in Plant Science and 4 papers in Molecular Biology. Recurrent topics in G. Bertolo's work include Postharvest Quality and Shelf Life Management (11 papers), Microencapsulation and Drying Processes (10 papers) and Plant Physiology and Cultivation Studies (5 papers). G. Bertolo is often cited by papers focused on Postharvest Quality and Shelf Life Management (11 papers), Microencapsulation and Drying Processes (10 papers) and Plant Physiology and Cultivation Studies (5 papers). G. Bertolo collaborates with scholars based in Italy, Greece and United Kingdom. G. Bertolo's co-authors include D. Torreggiani, Enrico Maltini, Elena Venir, A. Maestrelli, Roberto Lo Scalzo, G. Beretta, Ada Brambilla, Maria Antonietta Paleari, E. Forni and Daniela Lupi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

G. Bertolo

33 papers receiving 881 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
G. Bertolo Italy 16 609 351 233 154 133 34 960
A. Valdez-Fragoso Mexico 12 460 0.8× 251 0.7× 156 0.7× 111 0.7× 101 0.8× 30 807
Jorge Moreno Chile 18 703 1.2× 395 1.1× 231 1.0× 94 0.6× 113 0.8× 38 1.1k
Rossana Maria Feitosa de Figueirêdo Brazil 17 954 1.6× 366 1.0× 163 0.7× 79 0.5× 273 2.1× 183 1.3k
Tein M. Lin United States 10 625 1.0× 154 0.4× 134 0.6× 352 2.3× 68 0.5× 12 948
Erasmo Herman‐Lara Mexico 20 716 1.2× 227 0.6× 124 0.5× 129 0.8× 320 2.4× 61 1.1k
I. Pérez‐Munuera Spain 23 794 1.3× 590 1.7× 286 1.2× 232 1.5× 311 2.3× 47 1.5k
Judith Vergara Chile 9 1.2k 2.0× 372 1.1× 248 1.1× 89 0.6× 402 3.0× 9 1.5k
Liliana Zura‐Bravo Chile 14 529 0.9× 263 0.7× 195 0.8× 94 0.6× 462 3.5× 24 1.1k
Ruta Galoburda Latvia 15 494 0.8× 257 0.7× 194 0.8× 114 0.7× 213 1.6× 91 881
Jaime Cañellas Spain 16 517 0.8× 379 1.1× 274 1.2× 55 0.4× 235 1.8× 23 931

Countries citing papers authored by G. Bertolo

Since Specialization
Citations

This map shows the geographic impact of G. Bertolo'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 G. Bertolo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites G. Bertolo more than expected).

Fields of papers citing papers by G. Bertolo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by G. Bertolo. 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 G. Bertolo. The network helps show where G. Bertolo may publish in the future.

Co-authorship network of co-authors of G. Bertolo

This figure shows the co-authorship network connecting the top 25 collaborators of G. Bertolo. A scholar is included among the top collaborators of G. Bertolo 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 G. Bertolo. G. Bertolo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Bo’, Cristian Del, Patrizia Riso, Ada Brambilla, et al.. (2012). Blanching Improves Anthocyanin Absorption from Highbush Blueberry (Vaccinium corymbosum L.) Purée in Healthy Human Volunteers: A Pilot Study. Journal of Agricultural and Food Chemistry. 60(36). 9298–9304. 40 indexed citations
3.
Neri, Lilia, Paola Pittia, G. Bertolo, D. Torreggiani, & Giampiero Sacchetti. (2011). Influence of Water Activity and System Mobility on Peroxidase Activity in Maltodextrin Solutions. Food Biophysics. 6(2). 281–287. 7 indexed citations
4.
Cortellino, Giovanna, et al.. (2009). PERSIMMON PUREE: A NEW INGREDIENT TO IMPROVE TECHNOLOGICAL AND HEALTH BENEFITS IN SHERBETS. Acta Horticulturae. 77–82. 1 indexed citations
5.
Torreggiani, D. & G. Bertolo. (2004). Present and Future in Process Control and Optimization of Osmotic Dehydration. Advances in food and nutrition research. 48. 173–238. 45 indexed citations
6.
Maltini, Enrico, D. Torreggiani, Elena Venir, & G. Bertolo. (2003). Water activity and the preservation of plant foods. Food Chemistry. 82(1). 79–86. 157 indexed citations
7.
Maestrelli, A., Roberto Lo Scalzo, Giuseppe Leonardo Rotino, et al.. (2002). Freezing effect on some quality parameters of transgenic parthenocarpic eggplants. Journal of Food Engineering. 56(2-3). 285–287. 14 indexed citations
8.
Paleari, Maria Antonietta, et al.. (2000). Buffalo meat as a salted and cured product. Meat Science. 54(4). 365–367. 30 indexed citations
9.
Cesare, L.F. Di, et al.. (2000). Drying of medicinal herbs: evaluation of volatile composition.. 29–37. 2 indexed citations
10.
Bertolo, G., et al.. (1999). Textural and structural changes of dehydrofreeze-thawed strawberry slices: Effects of different dehydration pretreatments. 5(6). 479–485. 14 indexed citations
11.
Torreggiani, D., E. Forni, A. Maestrelli, et al.. (1999). Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices. Food Research International. 32(6). 441–446. 63 indexed citations
12.
13.
Paleari, Maria Antonietta, et al.. (1998). Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat. Meat Science. 48(3-4). 205–210. 82 indexed citations
14.
Beretta, G., et al.. (1997). Comparison of the physico-chemical characteristics of buffalo and bovine meat. Fleischwirtschaft international. 11–13. 13 indexed citations
15.
Paleari, Maria Antonietta, et al.. (1997). Vergleich der physikalisch-chemischen Eigenschaften von Bueffel- und Rindfleisch.. ˜Die œFleischwirtschaft. 77(11). 1027–1029. 2 indexed citations
16.
Torreggiani, D., R. T. TOLEDO, & G. Bertolo. (1995). Optimization of Vapor Induced Puffing in Apple Dehydration. Journal of Food Science. 60(1). 181–185. 17 indexed citations
17.
Maltini, Enrico, R. Nani, & G. Bertolo. (1992). Role of serum viscosity and of pulp content in the vacuum belt drying of pure fruit juices. International Journal of Food Science & Technology. 27(5). 531–539. 3 indexed citations
18.
Nani, R., et al.. (1990). TRIALS ON THE INDUSTRIAL PROCESSING OF KIWIFRUIT. Acta Horticulturae. 409–416. 1 indexed citations
19.
Forni, E., et al.. (1990). INFLUENCE OF OSMOSIS TIME ON THE QUALITY OF DEHYDROFROZEN KIWI FRUIT. Acta Horticulturae. 425–434. 36 indexed citations
20.
Torreggiani, D., et al.. (1987). Researches on dehydrofreezing of fruit, Pt.1: Influence of dehydration levels on the products quality. 1 indexed citations

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.

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