G. Rondinini
- Food Science top 5%
- Molecular Biology
- Animal Science and Zoology top 10%
- Biotechnology top 10%
- Nutrition and Dietetics
- Co-authors
- Michela MaifreniMarilena MarinoSabrina MoretIngrid BartolomeoliBruno ZanoniAlessandro SensidoniDonatella PeressiniRenzo Bortolomeazzi
- Topics
- Probiotics and Fermented Foods (5 papers)Food Safety and Hygiene (2 papers)Polyamine Metabolism and Applications (2 papers)
- Partner nations
- Italy
In The Last Decade
G. Rondinini
9 papers receiving 298 citations
Peers
Comparison fields: 5 of 56
- Food Science 233
- Molecular Biology 200
- Animal Science and Zoology 67
- Biotechnology 49
- Nutrition and Dietetics 41
Countries citing papers authored by G. Rondinini
This map shows the geographic impact of G. Rondinini'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. Rondinini with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites G. Rondinini more than expected).
Fields of papers citing papers by G. Rondinini
This network shows the impact of papers produced by G. Rondinini. 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. Rondinini. The network helps show where G. Rondinini may publish in the future.
Co-authorship network of co-authors of G. Rondinini
This figure shows the co-authorship network connecting the top 25 collaborators of G. Rondinini. A scholar is included among the top collaborators of G. Rondinini 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. Rondinini. G. Rondinini is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 35 | |
| 2 | 105 | |
| 3 | Textural and sensorial characterization of Montasio cheese produced using proteolytic starters | 16 |
| 4 | 123 | |
| 5 | Presence of an off-flavour associated with the use of sorbates in cheese and margarine | 13 |
| 6 | 15 | |
| 7 | Etiology of gas defects in Montasio cheese. | 5 |
| 8 | Microbiological aspects and spoilage of Mozzarella cheese processed via citric acid acidification | 6 |
| 9 | 9 |
About G. Rondinini
G. Rondinini is a scholar working on Food Science, Biotechnology and Endocrinology, having authored 9 papers that have together received 327 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (5 papers), Food Safety and Hygiene (2 papers) and Polyamine Metabolism and Applications (2 papers). The work is most often cited by research in Food Science (233 citations), Animal Science and Zoology (67 citations) and Biotechnology (49 citations). G. Rondinini has collaborated with scholars based in Italy. Frequent co-authors include Michela Maifreni, Marilena Marino, Sabrina Moret, Ingrid Bartolomeoli, Bruno Zanoni, Alessandro Sensidoni, Donatella Peressini, Renzo Bortolomeazzi, Marisa Manzano and Mara Lucia Stecchini. Their work appears in journals such as Applied and Environmental Microbiology, Food Chemistry and Journal of Applied Microbiology.
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.