G. Caporale

927 total citations
13 papers, 707 citations indexed

About

G. Caporale is a scholar working on Food Science, Plant Science and Sensory Systems. According to data from OpenAlex, G. Caporale has authored 13 papers receiving a total of 707 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 5 papers in Plant Science and 4 papers in Sensory Systems. Recurrent topics in G. Caporale's work include Sensory Analysis and Statistical Methods (6 papers), Olfactory and Sensory Function Studies (4 papers) and Organic Food and Agriculture (3 papers). G. Caporale is often cited by papers focused on Sensory Analysis and Statistical Methods (6 papers), Olfactory and Sensory Function Studies (4 papers) and Organic Food and Agriculture (3 papers). G. Caporale collaborates with scholars based in Italy and Finland. G. Caporale's co-authors include Erminio Monteleone, A. Carlucci, Fabio Napolitano, Mario Bertuccioli, Fabio Favati, Luisa Torri, Caterina Dinnella, Hely Tuorila, Ella Pagliarini and P. Romano and has published in prestigious journals such as Food Research International, Journal of the Science of Food and Agriculture and Food Quality and Preference.

In The Last Decade

G. Caporale

13 papers receiving 673 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. Caporale Italy 11 461 228 137 123 122 13 707
Marina Peparaio Italy 16 349 0.8× 235 1.0× 45 0.3× 87 0.7× 184 1.5× 30 695
Massimiliano Magli Italy 12 250 0.5× 163 0.7× 102 0.7× 35 0.3× 120 1.0× 28 504
Sebastiano Porretta Italy 15 364 0.8× 229 1.0× 17 0.1× 93 0.8× 119 1.0× 43 747
Laurence Fillion United Kingdom 8 241 0.5× 194 0.9× 60 0.4× 49 0.4× 124 1.0× 9 500
Lynda O’Neill Switzerland 10 303 0.7× 116 0.5× 26 0.2× 209 1.7× 147 1.2× 16 695
David H. Lyon United Kingdom 7 410 0.9× 125 0.5× 14 0.1× 137 1.1× 209 1.7× 8 574
Ragnhild Solheim Sweden 11 472 1.0× 124 0.5× 11 0.1× 200 1.6× 206 1.7× 13 658
Penkwan Chompreeda Thailand 12 452 1.0× 251 1.1× 19 0.1× 73 0.6× 190 1.6× 30 702
Maria Piochi Italy 16 443 1.0× 94 0.4× 52 0.4× 126 1.0× 285 2.3× 39 725
Mara V. Galmarini Argentina 17 751 1.6× 207 0.9× 11 0.1× 88 0.7× 290 2.4× 38 958

Countries citing papers authored by G. Caporale

Since Specialization
Citations

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

Fields of papers citing papers by G. Caporale

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

All Works

13 of 13 papers shown
1.
Dinnella, Caterina, Luisa Torri, G. Caporale, & Erminio Monteleone. (2014). An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy. Food Research International. 59. 108–116. 46 indexed citations
2.
Caporale, G., et al.. (2009). Hedonic ratings and consumption of school lunch among preschool children. Food Quality and Preference. 20(7). 482–489. 43 indexed citations
3.
Napolitano, Fabio, Giuseppe De Rosa, G. Caporale, et al.. (2007). Bridging consumer perception and on-farm assessment of animal welfare. Animal Welfare. 16(2). 249–253. 14 indexed citations
4.
Napolitano, Fabio, G. Caporale, A. Carlucci, & Erminio Monteleone. (2006). Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle. Food Quality and Preference. 18(2). 305–312. 80 indexed citations
5.
Caporale, G., et al.. (2005). Consumer expectations for sensory properties in virgin olive oils. Food Quality and Preference. 17(1-2). 116–125. 149 indexed citations
6.
Caporale, G., et al.. (2003). Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil. Food Quality and Preference. 15(3). 219–227. 66 indexed citations
7.
Caporale, G. & Erminio Monteleone. (2003). Influence of information about manufacturing process on beer acceptability. Food Quality and Preference. 15(3). 271–278. 163 indexed citations
8.
Caporale, G. & Erminio Monteleone. (2001). Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil. Sciences des Aliments. 21(3). 243–254. 41 indexed citations
9.
Monteleone, Erminio, et al.. (1998). Optimisation of extra virgin olive oil quality. Journal of the Science of Food and Agriculture. 77(1). 31–37. 26 indexed citations
10.
Romano, P., et al.. (1998). A methodological approach to the selection of Saccharomyces cerevisiae wine strains. Florence Research (University of Florence). 69–74. 15 indexed citations
11.
Monteleone, Erminio, et al.. (1997). Analisi della preferenza dei consumatori per l'olio extra vergine di oliva.. Florence Research (University of Florence). 1 indexed citations
12.
Monteleone, Erminio, A. Carlucci, G. Caporale, & Ella Pagliarini. (1997). Use of slope analysis to characterize consumer preference for virgin olive oil. Italian Journal of Food Science. 9(2). 133–140. 3 indexed citations
13.
Favati, Fabio, G. Caporale, & Mario Bertuccioli. (1994). Rapid determination of phenol content in extra virgin olive oil. Grasas y Aceites. 45(1-2). 68–70. 60 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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