This map shows the geographic impact of Luigi Grazia'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 Luigi Grazia with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Luigi Grazia more than expected).
This network shows the impact of papers produced by Luigi Grazia. 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 Luigi Grazia. The network helps show where Luigi Grazia may publish in the future.
Co-authorship network of co-authors of Luigi Grazia
This figure shows the co-authorship network connecting the top 25 collaborators of Luigi Grazia.
A scholar is included among the top collaborators of Luigi Grazia 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 Luigi Grazia. Luigi Grazia is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Nazzaro, Filomena, Aldo Di Luccia, Patrizio Tremonte, et al.. (2015). Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausage.1 indexed citations
7.
Mammi, Ludovica Maria Eugenia, Mattia Fustini, Luigi Grazia, & Andrea Formigoni. (2015). Influence of monensin continuous-release intraruminal device on milk and whey starter quality used for Parmigiano Reggiano cheese production.. Italian Journal of Animal Science. 14(1). 69–69.1 indexed citations
Zambonelli, Carlo, et al.. (2000). Release of β-galactosidase from lactobacilli.. Food Technology and Biotechnology. 38(2). 129–133.11 indexed citations
12.
Zambonelli, Carlo, et al.. (2000). Autolysis of yeasts and bacteria in fermented foods.. Italian Journal of Food Science. 12(1). 9–21.11 indexed citations
Ranalli, Giancarlo, et al.. (1998). Bioluminescence and impedance monitoring to detect the activity of starter cultures during frozen storage. 48. 169–180.12 indexed citations
15.
Coppola, Raffaele, Elena Sorrentino, Luciano Cinquanta, et al.. (1995). Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures. Italian Journal of Food Science. 7(4). 351–359.10 indexed citations
16.
Coppola, Raffaele, et al.. (1995). La soppressata molisana : caratteristiche microbiologiche e tecnologiche. 34(340). 851–854.4 indexed citations
17.
Papa, Frederico Ozanam, Paolo Giudici, Luigi Grazia, & Sandra Torriani. (1993). Selezione dei better lattici per il miglioramento della qualità dei salami. 32(313). 258–261.3 indexed citations
18.
Zambonelli, Carlo, et al.. (1991). Autolysogeny and high isobutyl alcohol production in Saccharomyces cerevisiae.. Journal of Food Biochemistry. 15(3). 281–283.2 indexed citations
19.
Grazia, Luigi, et al.. (1990). Alterazioni in salami tipo Felino provocate da enterococchi. 29(284). 676–679.1 indexed citations
20.
Grazia, Luigi, et al.. (1990). Isolation and identification of moulds in maize silage.. Informatore Agrario. 46(31). 57–59.3 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.