G. Parolari

2.2k total citations
43 papers, 1.7k citations indexed

About

G. Parolari is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, G. Parolari has authored 43 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Animal Science and Zoology, 10 papers in Food Science and 7 papers in Molecular Biology. Recurrent topics in G. Parolari's work include Meat and Animal Product Quality (30 papers), Animal Nutrition and Physiology (11 papers) and Bee Products Chemical Analysis (6 papers). G. Parolari is often cited by papers focused on Meat and Animal Product Quality (30 papers), Animal Nutrition and Physiology (11 papers) and Bee Products Chemical Analysis (6 papers). G. Parolari collaborates with scholars based in Italy, United Kingdom and Spain. G. Parolari's co-authors include Roberta Virgili, Alessandro Mangia, Maria Careri, C. Schivazappa, Luciana Bolzoni, C. Soresi Bordini, Tania Toscani, E Gaetani, Christian Vestergaard and S. Quintavalla and has published in prestigious journals such as Analytical Chemistry, Journal of Agricultural and Food Chemistry and Analytica Chimica Acta.

In The Last Decade

G. Parolari

43 papers receiving 1.6k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
G. Parolari Italy	24	1.3k	548	467	302	258	43	1.7k
X. Serra Spain	23	1.3k 1.0×	441 0.8×	242 0.5×	272 0.9×	178 0.7×	41	1.6k
Roberta Virgili Italy	28	2.0k 1.5×	720 1.3×	705 1.5×	520 1.7×	377 1.5×	60	2.5k
Graham R. Trout Australia	24	1.3k 1.0×	505 0.9×	279 0.6×	176 0.6×	138 0.5×	41	1.5k
P. Joseph United States	21	1.3k 1.0×	365 0.7×	362 0.8×	226 0.7×	178 0.7×	37	1.6k
Gaiming Zhao China	23	943 0.7×	492 0.9×	502 1.1×	221 0.7×	143 0.6×	95	1.5k
Zhifei He China	22	1.1k 0.8×	524 1.0×	456 1.0×	189 0.6×	177 0.7×	77	1.6k
Weiqing Sun China	25	907 0.7×	912 1.7×	319 0.7×	172 0.6×	279 1.1×	57	1.7k
Zengqi Peng China	23	955 0.7×	520 0.9×	295 0.6×	174 0.6×	116 0.4×	59	1.5k
Xinglian Xu China	21	861 0.6×	826 1.5×	385 0.8×	135 0.4×	174 0.7×	40	1.5k
Cunliu Zhou China	22	1.0k 0.8×	666 1.2×	419 0.9×	143 0.5×	197 0.8×	53	1.4k

Countries citing papers authored by G. Parolari

Since Specialization

Citations

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

Fields of papers citing papers by G. Parolari

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

All Works

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20 of 20 papers shown

Breda, Simone G. van, Virág Sági‐Kiss, Gunter Kuhnle, et al.. (2021). Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project. Molecular Nutrition & Food Research. 65(20). e2001214–e2001214. 18 indexed citations

Schivazappa, C., et al.. (2015). Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production. Meat Science. 110. 153–159. 20 indexed citations

Parolari, G., et al.. (2011). Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Science. 90(2). 431–437. 63 indexed citations

Ravyts, Frédéric, et al.. (2008). Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages. Journal of Food Protection. 71(9). 1817–1827. 50 indexed citations

Møller, Jens K.S., et al.. (2006). Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation. Meat Science. 74(2). 373–379. 25 indexed citations

Parolari, G., et al.. (2005). Contribution of the Zn-protoporphyrin IX complex to colour development in typical Italian ham. 80(2). 173–182. 1 indexed citations

Parolari, G., et al.. (2005). Microbiology of dry-cured raw ham. 80(1). 23–32. 1 indexed citations

Giraffa, Giorgio, et al.. (2005). Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams. Meat Science. 70(2). 241–246. 15 indexed citations

Tanzi, Elisabetta, et al.. (2004). High-pressure treatment of raw ham. Sanitation and impact on quality. 79(1). 37–50. 23 indexed citations

10.

Quintavalla, S., et al.. (2003). Microbial spoilage of raw ham - femoral vein defect. 1 indexed citations

11.

Parolari, G.. (2003). Extraction properties and absorption spectra of dry cured hams made with and without nitrate. Meat Science. 64(4). 483–490. 21 indexed citations

12.

Parolari, G., et al.. (2002). Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products. Meat Science. 62(3). 323–329. 47 indexed citations

13.

Vestergaard, Christian & G. Parolari. (1999). Lipid and cholesterol oxidation products in dry-cured ham. Meat Science. 52(4). 397–401. 32 indexed citations

14.

Conti, Virna, Roberto Ramoni, G. Parolari, et al.. (1997). Evaluation of cathepsin B levels in fresh thighs selected for cured raw ham production. Meat Science. 46(4). 401–414. 2 indexed citations

15.

Parolari, G.. (1996). Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham.. Food Science and Technology International. 2(2). 69–78. 46 indexed citations

16.

Parolari, G., et al.. (1994). Development of a vocabulary of terms for sensory evaluation of Parmigiano-Reggiano cheese by free-choice profiling. Italian Journal of Food Science. 6(3). 317–324. 6 indexed citations

17.

Parolari, G., Roberta Virgili, & C. Schivazappa. (1994). Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Science. 38(1). 117–122. 114 indexed citations

18.

Quintavalla, S. & G. Parolari. (1993). Effects of temperature, aw and pH on the growth of Bacillus cells and spores: a response surface methodology study. International Journal of Food Microbiology. 19(3). 207–216. 28 indexed citations

19.

Parolari, G., et al.. (1992). Characterization of Italian raw ham by chemical, physical, microbiological and organoleptic parameters. 2 indexed citations

20.

Virgili, Roberta & G. Parolari. (1991). Quality control in the meat industry by multivariate statistics. The case of raw ham. Meat Science. 29(1). 83–96. 16 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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