J. Laverse

1.2k total citations
27 papers, 942 citations indexed

About

J. Laverse is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, J. Laverse has authored 27 papers receiving a total of 942 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 16 papers in Food Science and 6 papers in Animal Science and Zoology. Recurrent topics in J. Laverse's work include Food composition and properties (15 papers), Polysaccharides Composition and Applications (7 papers) and Meat and Animal Product Quality (6 papers). J. Laverse is often cited by papers focused on Food composition and properties (15 papers), Polysaccharides Composition and Applications (7 papers) and Meat and Animal Product Quality (6 papers). J. Laverse collaborates with scholars based in Italy and Spain. J. Laverse's co-authors include Matteo Alessandro Del Nobile, Pasquale M. Falcone, S. Chillo, P. Frisullo, Marcella Mastromatteo, Amalia Conte, C. Scrocco, I. Brescia, Giulia Conversa and A. Elia and has published in prestigious journals such as Journal of Dairy Science, Food Research International and Journal of Food Engineering.

In The Last Decade

J. Laverse

27 papers receiving 885 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
J. Laverse Italy 19 527 498 251 100 85 27 942
Stanley P. Cauvain United Kingdom 16 671 1.3× 554 1.1× 228 0.9× 80 0.8× 41 0.5× 30 967
Shabir Ahmad Mir India 14 529 1.0× 524 1.1× 428 1.7× 67 0.7× 112 1.3× 20 1.1k
Ana Carolina Conti‐Silva Brazil 19 436 0.8× 571 1.1× 181 0.7× 163 1.6× 84 1.0× 60 904
Alessandro Angioloni Spain 20 1.0k 1.9× 844 1.7× 278 1.1× 78 0.8× 59 0.7× 29 1.2k
Sedat Sayar Türkiye 14 419 0.8× 517 1.0× 262 1.0× 50 0.5× 32 0.4× 25 831
J. M. Faubion United States 18 651 1.2× 500 1.0× 241 1.0× 81 0.8× 65 0.8× 32 952
Dubravka Novotni Croatia 19 550 1.0× 470 0.9× 164 0.7× 56 0.6× 80 0.9× 53 877
M. Mariotti Italy 24 1.2k 2.3× 969 1.9× 393 1.6× 74 0.7× 105 1.2× 45 1.6k
Fadi Aramouni United States 24 830 1.6× 1.1k 2.3× 501 2.0× 126 1.3× 69 0.8× 50 1.6k
Muharrem Certel Türkiye 18 349 0.7× 642 1.3× 339 1.4× 130 1.3× 67 0.8× 46 1.1k

Countries citing papers authored by J. Laverse

Since Specialization
Citations

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

Fields of papers citing papers by J. Laverse

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of J. Laverse

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

All Works

20 of 20 papers shown
1.
Conte, Amalia, et al.. (2017). Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese. Journal of Food Processing and Preservation. 41(6). e13235–e13235. 11 indexed citations
2.
Nobile, Matteo Alessandro Del, Lucia Lecce, Amalia Conte, & J. Laverse. (2015). Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid. Journal of Food Processing and Preservation. 40(5). 958–962. 2 indexed citations
3.
García-Gil, N., et al.. (2014). High pressure induces changes in texture and microstructure of muscles in dry-cured hams. Innovative Food Science & Emerging Technologies. 22. 63–69. 19 indexed citations
4.
Mastromatteo, Marcella, Lucia Lecce, Sara Spinelli, et al.. (2014). Effect of Wholemeal Durum Wheat Varieties on Bread Quality. Food and Nutrition Sciences. 5(11). 977–988. 4 indexed citations
5.
Mastromatteo, Marcella, Lucia Lecce, Sara Spinelli, et al.. (2013). Effect of durum wheat varieties on bread quality. International Journal of Food Science & Technology. 49(1). 72–81. 28 indexed citations
6.
Cafarelli, Barbara, et al.. (2013). X-ray microtomography and statistical analysis: Tools to quantitatively classify bread microstructure. Journal of Food Engineering. 124. 64–71. 21 indexed citations
7.
8.
Laverse, J., et al.. (2012). Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast content. Food Research International. 50(1). 369–376. 19 indexed citations
9.
Laverse, J., Marcella Mastromatteo, P. Frisullo, et al.. (2011). Fat microstructure of yogurt as assessed by x-ray microtomography. Journal of Dairy Science. 94(2). 668–675. 10 indexed citations
10.
Licciardello, Fabio, P. Frisullo, J. Laverse, Giuseppe Muratore, & Matteo Alessandro Del Nobile. (2011). Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues. Journal of Food Engineering. 108(3). 453–462. 32 indexed citations
11.
Laverse, J., Marcella Mastromatteo, P. Frisullo, & Matteo Alessandro Del Nobile. (2011). X-ray microtomography to study the microstructure of mayonnaise. Journal of Food Engineering. 108(1). 225–231. 19 indexed citations
12.
Frisullo, P., et al.. (2011). Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation. Journal of Food Engineering. 109(1). 175–181. 20 indexed citations
13.
Laverse, J., Marcella Mastromatteo, P. Frisullo, & Matteo Alessandro Del Nobile. (2010). X-ray microtomography to study the microstructure of cream cheese-type products. Journal of Dairy Science. 94(1). 43–50. 17 indexed citations
14.
Frisullo, P., R. Marino, J. Laverse, Marzia Albenzio, & Matteo Alessandro Del Nobile. (2010). Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography. Meat Science. 85(2). 250–255. 28 indexed citations
15.
Conte, Amalia, Giulia Conversa, C. Scrocco, et al.. (2008). Influence of growing periods on the quality of baby spinach leaves at harvest and during storage as minimally processed produce. Postharvest Biology and Technology. 50(2-3). 190–196. 77 indexed citations
16.
Nobile, Matteo Alessandro Del, Amalia Conte, C. Scrocco, et al.. (2008). New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage. Innovative Food Science & Emerging Technologies. 10(1). 128–133. 51 indexed citations
17.
Chillo, S., J. Laverse, Pasquale M. Falcone, & Matteo Alessandro Del Nobile. (2007). Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. Journal of Food Engineering. 83(4). 492–500. 67 indexed citations
18.
Nobile, Matteo Alessandro Del, S. Chillo, Pasquale M. Falcone, et al.. (2007). Textural changes of Canestrello Pugliese cheese measured during storage. Journal of Food Engineering. 83(4). 621–628. 26 indexed citations
19.
Nobile, Matteo Alessandro Del, M. Sinigaglia, Amalia Conte, et al.. (2007). Influence of postharvest treatments and film permeability on quality decay kinetics of minimally processed grapes. Postharvest Biology and Technology. 47(3). 389–396. 23 indexed citations
20.
Chillo, S., et al.. (2007). Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science. 47(2). 144–152. 187 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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