Luca Amagliani
- Food Science top 0.5%
- Nutrition and Dietetics top 1%
- Plant Science top 10%
- Molecular Biology
- Materials Chemistry
- Co-authors
- Jonathan O’ReganJames A. O’MahonyAlan L. KellyChristophe SchmittJuliana V.C. SilvaJannika DombrowskiChristophe ChassenieuxTaco Nicolaï
- Topics
- Proteins in Food Systems (15 papers)Microencapsulation and Drying Processes (9 papers)Food composition and properties (5 papers)
- Partner nations
- SwitzerlandIrelandFrance
In The Last Decade
Luca Amagliani
15 papers receiving 1.3k citations
Hit Papers
Peers
Comparison fields: 5 of 88
- Food Science 1.0k
- Nutrition and Dietetics 579
- Plant Science 326
- Molecular Biology 244
- Materials Chemistry 164
Countries citing papers authored by Luca Amagliani
This map shows the geographic impact of Luca Amagliani'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 Luca Amagliani with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Luca Amagliani more than expected).
Fields of papers citing papers by Luca Amagliani
This network shows the impact of papers produced by Luca Amagliani. 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 Luca Amagliani. The network helps show where Luca Amagliani may publish in the future.
Co-authorship network of co-authors of Luca Amagliani
This figure shows the co-authorship network connecting the top 25 collaborators of Luca Amagliani. A scholar is included among the top collaborators of Luca Amagliani 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 Luca Amagliani. Luca Amagliani is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 1 | |
| 4 | 0 | |
| 5 | 5 | |
| 6 | 12 | |
| 7 | 42 | |
| 8 | 15 | |
| 9 | 132 | |
| 10 | 44 | |
| 11 | 13 | |
| 12 | 40 | |
| 13 | 35 | |
| 14 | The composition, extraction, functionality and applications of rice proteins: A reviewbreakdown → | 455 |
| 15 | 140 | |
| 16 | 179 | |
| 17 | 53 | |
| 18 | 193 |
About Luca Amagliani
Luca Amagliani is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology, having authored 18 papers that have together received 1.4k indexed citations. Recurring topics across this work include Proteins in Food Systems (15 papers), Microencapsulation and Drying Processes (9 papers) and Food composition and properties (5 papers). The work is most often cited by research in Food Science (1.0k citations), Nutrition and Dietetics (579 citations) and Animal Science and Zoology (133 citations). Luca Amagliani has collaborated with scholars based in Switzerland, Ireland and France. Frequent co-authors include Jonathan O’Regan, James A. O’Mahony, Alan L. Kelly, Christophe Schmitt, Juliana V.C. Silva, Jannika Dombrowski, Christophe Chassenieux, Taco Nicolaï, Lionel Bovetto and Boris Jacquette. Their work appears in journals such as Trends in Food Science & Technology, Food Hydrocolloids and Journal of Food Engineering.
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.