Kátia Sivieri
About
In The Last Decade
Kátia Sivieri
82 papers receiving 2.2k citations
Peers
Comparison fields: 5 of 130
- Molecular Biology 1.1k
- Food Science 1.1k
- Nutrition and Dietetics 780
- Physiology 444
- Plant Science 198
Countries citing papers authored by Kátia Sivieri
This map shows the geographic impact of Kátia Sivieri'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 Kátia Sivieri with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kátia Sivieri more than expected).
Fields of papers citing papers by Kátia Sivieri
This network shows the impact of papers produced by Kátia Sivieri. 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 Kátia Sivieri. The network helps show where Kátia Sivieri may publish in the future.
Co-authorship network of co-authors of Kátia Sivieri
This figure shows the co-authorship network connecting the top 25 collaborators of Kátia Sivieri. A scholar is included among the top collaborators of Kátia Sivieri 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 Kátia Sivieri. Kátia Sivieri 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 | 2 | |
| 4 | 3 | |
| 5 | 3 | |
| 6 | 4 | |
| 7 | 5 | |
| 8 | 34 | |
| 9 | 8 | |
| 10 | 30 | |
| 11 | 15 | |
| 12 | 90 | |
| 13 | 23 | |
| 14 | 37 | |
| 15 | 1 | |
| 16 | Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura | 2 |
| 17 | VIABILIDADE DA ADIÇÃO DE LACTOBACILLUS CASEI (LC-1) PROTEGIDO COM TREALOSE E GOMA ACÁCIA EM SORVETES Viability of Lactobacillus casei (LC-1) protected by trehalose and acacia gum in ice cream | 0 |
| 18 | Viabilidade da adição de Lactobacillus casei (LC-1) protegido com trealose e goma acácia em sorvetes | 2 |
| 19 | Sorvete: composição, processamento e viabilidade da adição de probiótico | 13 |
| 20 | Composição e capacidade de coagulação de leites de vacas holandesas e girolandas | 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.