Luigi Picariello
- Food Science top 2%
- Plant Science top 10%
- Biochemistry top 2%
- Tourism, Leisure and Hospitality Management top 5%
- Molecular Biology
- Co-authors
- Angelita GambutiLuigi MoioAlessandra RinaldiMartino ForinoMaurizio UglianoDavide SlaghenaufiGiuseppe BlaiottaJean‐Baptiste Diéval
- Topics
- Fermentation and Sensory Analysis (29 papers)Horticultural and Viticultural Research (26 papers)Phytochemicals and Antioxidant Activities (21 papers)
In The Last Decade
Luigi Picariello
30 papers receiving 447 citations
Peers
Comparison fields: 5 of 48
- Food Science 407
- Plant Science 322
- Biochemistry 241
- Tourism, Leisure and Hospitality Management 57
- Molecular Biology 51
Countries citing papers authored by Luigi Picariello
This map shows the geographic impact of Luigi Picariello'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 Picariello with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Luigi Picariello more than expected).
Fields of papers citing papers by Luigi Picariello
This network shows the impact of papers produced by Luigi Picariello. 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 Picariello. The network helps show where Luigi Picariello may publish in the future.
Co-authorship network of co-authors of Luigi Picariello
This figure shows the co-authorship network connecting the top 25 collaborators of Luigi Picariello. A scholar is included among the top collaborators of Luigi Picariello 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 Picariello. Luigi Picariello is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 1 | |
| 3 | 2 | |
| 4 | 4 | |
| 5 | 8 | |
| 6 | 6 | |
| 7 | 3 | |
| 8 | 9 | |
| 9 | 2 | |
| 10 | 12 | |
| 11 | 11 | |
| 12 | 26 | |
| 13 | 18 | |
| 14 | 20 | |
| 15 | 15 | |
| 16 | 21 | |
| 17 | 18 | |
| 18 | 41 | |
| 19 | 27 | |
| 20 | 52 |
About Luigi Picariello
Luigi Picariello is a scholar working on Biochemistry, Tourism, Leisure and Hospitality Management and Food Science, having authored 30 papers that have together received 463 indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (29 papers), Horticultural and Viticultural Research (26 papers) and Phytochemicals and Antioxidant Activities (21 papers). The work is most often cited by research in Biochemistry (241 citations), Tourism, Leisure and Hospitality Management (57 citations) and Food Science (407 citations). Luigi Picariello has collaborated with scholars based in Italy, Russia and Portugal. Frequent co-authors include Angelita Gambuti, Luigi Moio, Alessandra Rinaldi, Martino Forino, Maurizio Ugliano, Davide Slaghenaufi, Giuseppe Blaiotta, Jean‐Baptiste Diéval, Maria Tiziana Lisanti and Virginie Moine. Their work appears in journals such as Journal of Agricultural and Food Chemistry, International Journal of Molecular Sciences and Molecules.
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.