Giuseppe Spano
Impact in
- Food Science top 0.02%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
Papers in
- Food Science 155
- Probiotics and Fermented Foods 103
- Fermentation and Sensory Analysis 53
- Co-authors
- Vittorio CapozziPasquale RussoDaniela FioccoFrancesco GriecoMattia Pia ArenaDjamel DriderS. MassaLuciano Beneduce
In The Last Decade
Giuseppe Spano
191 papers receiving 8.6k citations
Hit Papers
Peers
Comparison fields: 5 of 142
- Food Science 6.6k
- Tourism, Leisure and Hospitality Management 500
- Biotechnology 1.4k
- Nutrition and Dietetics 2.2k
- Biochemistry 479
Countries citing papers authored by Giuseppe Spano
This map shows the geographic impact of Giuseppe Spano'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 Giuseppe Spano with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Giuseppe Spano more than expected).
Fields of papers citing papers by Giuseppe Spano
This network shows the impact of papers produced by Giuseppe Spano. 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 Giuseppe Spano. The network helps show where Giuseppe Spano may publish in the future.
Co-authors
The 25 scholars most cited alongside Giuseppe Spano, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 1 | |
| 2 | 2025 | 2 | |
| 3 | 2025 | 9 | |
| 4 | 2024 | 5 | |
| 5 | 2024 | 4 | |
| 6 | 2024 | 6 | |
| 7 | 2024 | 8 | |
| 8 | 2024 | 26 | |
| 9 | 2024 | 11 | |
| 10 | 2023 | 3 | |
| 11 | 2023 | 16 | |
| 12 | 2023 | 2 | |
| 13 | 2020 | 57 | |
| 14 | 2020 | 8 | |
| 15 | 2018 | 26 | |
| 16 | 2018 | 28 | |
| 17 | 2017 | 22 | |
| 18 | 2012 | 132 | |
| 19 | Biodiversity of Staphylococcus species in Pecorino Siciliano cheese. | 2009 | 1 |
| 20 | 2003 | 179 |
About Giuseppe Spano
Giuseppe Spano is a scholar working on Tourism, Leisure and Hospitality Management, Food Science, Nutrition and Dietetics, Biotechnology and Animal Science and Zoology, having authored 192 papers that have together received 8.9k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (103 papers), Fermentation and Sensory Analysis (53 papers), Microbial Metabolites in Food Biotechnology (40 papers), Horticultural and Viticultural Research (31 papers), Gut microbiota and health (31 papers), Meat and Animal Product Quality (24 papers), Food composition and properties (23 papers) and Polyamine Metabolism and Applications (21 papers). The work is most often cited by research in Food Science (6.6k citations), Tourism, Leisure and Hospitality Management (500 citations), Biotechnology (1.4k citations), Nutrition and Dietetics (2.2k citations) and Biochemistry (479 citations). Giuseppe Spano has collaborated with scholars based in Italy, France and Spain. Frequent co-authors include Vittorio Capozzi, Pasquale Russo, Daniela Fiocco, Francesco Grieco, Mattia Pia Arena, Djamel Drider, S. Massa, Luciano Beneduce, Graziano Caggianiello and Carmen Berbegal. Their work appears in journals such as Applied Microbiology and Biotechnology, Fermentation, Frontiers in Microbiology, International Journal of Molecular Sciences and Foods.
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.