M. Antongiovanni
About
In The Last Decade
M. Antongiovanni
46 papers receiving 1.0k citations
Peers
Comparison fields: 5 of 89
- Animal Science and Zoology 646
- Nutrition and Dietetics 406
- Agronomy and Crop Science 377
- Food Science 167
- Plant Science 149
Countries citing papers authored by M. Antongiovanni
This map shows the geographic impact of M. Antongiovanni'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 M. Antongiovanni with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites M. Antongiovanni more than expected).
Fields of papers citing papers by M. Antongiovanni
This network shows the impact of papers produced by M. Antongiovanni. 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 M. Antongiovanni. The network helps show where M. Antongiovanni may publish in the future.
Co-authorship network of co-authors of M. Antongiovanni
This figure shows the co-authorship network connecting the top 25 collaborators of M. Antongiovanni. A scholar is included among the top collaborators of M. Antongiovanni 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 M. Antongiovanni. M. Antongiovanni is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 22 | |
| 2 | 5 | |
| 3 | 51 | |
| 4 | 127 | |
| 5 | 1 | |
| 6 | 6 | |
| 7 | 47 | |
| 8 | 6 | |
| 9 | 10 | |
| 10 | Nutraceutical components of Pecorino Toscano cheese | 2 |
| 11 | 254 | |
| 12 | 7 | |
| 13 | The gas production technique for the assessment of forage quality: a promising approach. | 2 |
| 14 | Qualità del latte di pecore Sarde in relazione al contenuto di grasso e di foraggio della dieta | 4 |
| 15 | Effects of omega-3 and CLA on nutritional traits of foods of animal origin | 1 |
| 16 | Ca salts of olive and palm oils fed to dairy cows. Some aspects of the effect on milk yield and composition | 2 |
| 17 | 5 | |
| 18 | Further studies on feeding of beef cattle on rations with dried poultry manure. Production of heavy calves. | 1 |
| 19 | Estimation of digestibility of feeds in vitro by microbial fermentation followed by double enzymic treatment. | 1 |
| 20 | Digestion in vitro of the dry matter and crude protein of pure poultry droppings and diets containing them. | 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.