Nadia Grasso

667 total citations
6 papers, 454 citations indexed

About

Nadia Grasso is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Nadia Grasso has authored 6 papers receiving a total of 454 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Food Science, 4 papers in Nutrition and Dietetics and 3 papers in Plant Science. Recurrent topics in Nadia Grasso's work include Proteins in Food Systems (6 papers), Food composition and properties (4 papers) and Phytase and its Applications (3 papers). Nadia Grasso is often cited by papers focused on Proteins in Food Systems (6 papers), Food composition and properties (4 papers) and Phytase and its Applications (3 papers). Nadia Grasso collaborates with scholars based in Ireland and Italy. Nadia Grasso's co-authors include James A. O’Mahony, Elke K. Arendt, Loreto Alonso‐Miravalles, Yrjö H. Roos, Shane V. Crowley and Francesca Bot and has published in prestigious journals such as Comprehensive Reviews in Food Science and Food Safety, LWT and Foods.

In The Last Decade

Nadia Grasso

6 papers receiving 446 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Nadia Grasso Ireland	6	367	191	126	75	66	6	454
Loreto Alonso‐Miravalles Ireland	8	345 0.9×	212 1.1×	69 0.5×	61 0.8×	39 0.6×	9	422
Jeroen Muller Switzerland	6	302 0.8×	168 0.9×	78 0.6×	113 1.5×	80 1.2×	8	425
Marcel Skejovic Joehnke Denmark	9	346 0.9×	198 1.0×	171 1.4×	88 1.2×	62 0.9×	10	479
Maija Greis Finland	6	313 0.9×	150 0.8×	77 0.6×	58 0.8×	62 0.9×	7	388
Adam Franczyk Canada	11	327 0.9×	250 1.3×	242 1.9×	87 1.2×	96 1.5×	20	563
Paulyn Appah Canada	7	229 0.6×	183 1.0×	183 1.5×	61 0.8×	65 1.0×	7	419
Monika Brückner‐Gühmann Germany	9	405 1.1×	171 0.9×	83 0.7×	89 1.2×	64 1.0×	13	490
Gerardo Medina Canada	7	198 0.5×	136 0.7×	159 1.3×	61 0.8×	64 1.0×	13	370
Karima Laleg France	10	277 0.8×	249 1.3×	126 1.0×	34 0.5×	30 0.5×	13	390
Veronica Gallo Spain	8	225 0.6×	187 1.0×	98 0.8×	63 0.8×	22 0.3×	12	337

Countries citing papers authored by Nadia Grasso

Since Specialization

Citations

This map shows the geographic impact of Nadia Grasso'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 Nadia Grasso with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Nadia Grasso more than expected).

Fields of papers citing papers by Nadia Grasso

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Nadia Grasso. 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 Nadia Grasso. The network helps show where Nadia Grasso may publish in the future.

Co-authorship network of co-authors of Nadia Grasso

This figure shows the co-authorship network connecting the top 25 collaborators of Nadia Grasso. A scholar is included among the top collaborators of Nadia Grasso 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 Nadia Grasso. Nadia Grasso is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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6 of 6 papers shown

1.

Grasso, Nadia, Francesca Bot, Yrjö H. Roos, et al.. (2023). Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients. Foods. 12(7). 1492–1492. 27 indexed citations

2.

Grasso, Nadia, Yrjö H. Roos, Shane V. Crowley, & James A. O’Mahony. (2023). Physicochemical properties of plant-based cheese alternatives fortified with calcium. LWT. 193. 115657–115657. 6 indexed citations

3.

Grasso, Nadia, Francesca Bot, Yrjö H. Roos, et al.. (2022). The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Current Research in Food Science. 5. 2004–2012. 23 indexed citations

4.

Grasso, Nadia, et al.. (2021). Chickpea protein ingredients: A review of composition, functionality, and applications. Comprehensive Reviews in Food Science and Food Safety. 21(1). 435–452. 151 indexed citations

5.

Grasso, Nadia, Yrjö H. Roos, Shane V. Crowley, Elke K. Arendt, & James A. O’Mahony. (2021). Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Future Foods. 4. 100048–100048. 71 indexed citations

6.

Grasso, Nadia, Loreto Alonso‐Miravalles, & James A. O’Mahony. (2020). Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts. Foods. 9(3). 252–252. 176 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.

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