Gabriel Mustăţea
About
In The Last Decade
Gabriel Mustăţea
32 papers receiving 392 citations
Peers
Comparison fields: 5 of 88
- Food Science 81
- Biomaterials 74
- Water Science and Technology 74
- Biomedical Engineering 71
- Materials Chemistry 63
Countries citing papers authored by Gabriel Mustăţea
This map shows the geographic impact of Gabriel Mustăţea'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 Gabriel Mustăţea with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Gabriel Mustăţea more than expected).
Fields of papers citing papers by Gabriel Mustăţea
This network shows the impact of papers produced by Gabriel Mustăţea. 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 Gabriel Mustăţea. The network helps show where Gabriel Mustăţea may publish in the future.
Co-authorship network of co-authors of Gabriel Mustăţea
This figure shows the co-authorship network connecting the top 25 collaborators of Gabriel Mustăţea. A scholar is included among the top collaborators of Gabriel Mustăţea 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 Gabriel Mustăţea. Gabriel Mustăţea is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 2 | |
| 3 | 14 | |
| 4 | 2 | |
| 5 | 0 | |
| 6 | 13 | |
| 7 | 32 | |
| 8 | 68 | |
| 9 | 26 | |
| 10 | 4 | |
| 11 | 2 | |
| 12 | 3 | |
| 13 | Protein acidic hydrolysis for amino acids analysis in food - progress over time: a short review. | 16 |
| 14 | 26 | |
| 15 | A CASE STUDY ON MITIGATION STRATEGIES OF ACRYLAMIDE IN BAKERY PRODUCTS | 1 |
| 16 | Research regarding the influence of dough preparation process on the acrylamide level in bread. | 1 |
| 17 | 2 | |
| 18 | 2 | |
| 19 | 6 | |
| 20 | Characterization of nanocomposite polymer films used for food packaging. | 1 |
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.