Pierre Giampaoli
- Food Science top 2%
- Nutrition and Dietetics top 5%
- Plant Science top 10%
- Biomedical Engineering
- Spectroscopy top 5%
- Co-authors
- Violette DucruetBarbara RegaAlexandre FeigenbaumMartine DeclouxJulien DelarueNourhène BoudhriouaCatherine BonazziCéline Jouquand
- Topics
- Analytical Chemistry and Chromatography (9 papers)Fermentation and Sensory Analysis (7 papers)Advanced Chemical Sensor Technologies (6 papers)
- Partner nations
- FranceMoroccoUnited States
In The Last Decade
Pierre Giampaoli
35 papers receiving 927 citations
Peers
Comparison fields: 5 of 93
- Food Science 537
- Nutrition and Dietetics 224
- Plant Science 189
- Biomedical Engineering 181
- Spectroscopy 148
Countries citing papers authored by Pierre Giampaoli
This map shows the geographic impact of Pierre Giampaoli'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 Pierre Giampaoli with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Pierre Giampaoli more than expected).
Fields of papers citing papers by Pierre Giampaoli
This network shows the impact of papers produced by Pierre Giampaoli. 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 Pierre Giampaoli. The network helps show where Pierre Giampaoli may publish in the future.
Co-authorship network of co-authors of Pierre Giampaoli
This figure shows the co-authorship network connecting the top 25 collaborators of Pierre Giampaoli. A scholar is included among the top collaborators of Pierre Giampaoli 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 Pierre Giampaoli. Pierre Giampaoli is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 6 | |
| 2 | 6 | |
| 3 | 16 | |
| 4 | 11 | |
| 5 | 16 | |
| 6 | 9 | |
| 7 | 8 | |
| 8 | 74 | |
| 9 | 13 | |
| 10 | 4 | |
| 11 | 21 | |
| 12 | 22 | |
| 13 | 57 | |
| 14 | 55 | |
| 15 | Applicability of SPME for the dynamic measurement of volatile flavour release from strawberry yoghurts. | 2 |
| 16 | 45 | |
| 17 | 26 | |
| 18 | 29 | |
| 19 | 9 | |
| 20 | 30 |
About Pierre Giampaoli
Pierre Giampaoli is a scholar working on Sensory Systems, Food Science and Filtration and Separation, having authored 36 papers that have together received 971 indexed citations. Recurring topics across this work include Analytical Chemistry and Chromatography (9 papers), Fermentation and Sensory Analysis (7 papers) and Advanced Chemical Sensor Technologies (6 papers). The work is most often cited by research in Food Science (537 citations), Biochemistry (140 citations) and Filtration and Separation (34 citations). Pierre Giampaoli has collaborated with scholars based in France, Morocco and United States. Frequent co-authors include Violette Ducruet, Barbara Rega, Alexandre Feigenbaum, Martine Decloux, Julien Delarue, Nourhène Boudhrioua, Catherine Bonazzi, Céline Jouquand, Murielle Maire and Albert Duquenoy. Their work appears in journals such as Analytical Chemistry, Journal of Agricultural and Food Chemistry and Food Chemistry.
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.