R. Di Salvo
- Food Science top 5%
- Animal Science and Zoology top 5%
- Molecular Biology
- Nutrition and Dietetics top 10%
- Sensory Systems top 10%
- Co-authors
- Giovanni PireddaA. PirisiM.F. ScintuMargherita AddisPietro Paolo UrgegheLina ChianesePasquale FerrantiGiuseppina Garro
- Topics
- Meat and Animal Product Quality (8 papers)Probiotics and Fermented Foods (6 papers)Fermentation and Sensory Analysis (5 papers)
In The Last Decade
R. Di Salvo
18 papers receiving 336 citations
Peers
Comparison fields: 5 of 68
- Food Science 230
- Animal Science and Zoology 95
- Molecular Biology 89
- Nutrition and Dietetics 87
- Sensory Systems 57
Countries citing papers authored by R. Di Salvo
This map shows the geographic impact of R. Di Salvo'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 R. Di Salvo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites R. Di Salvo more than expected).
Fields of papers citing papers by R. Di Salvo
This network shows the impact of papers produced by R. Di Salvo. 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 R. Di Salvo. The network helps show where R. Di Salvo may publish in the future.
Co-authorship network of co-authors of R. Di Salvo
This figure shows the co-authorship network connecting the top 25 collaborators of R. Di Salvo. A scholar is included among the top collaborators of R. Di Salvo 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 R. Di Salvo. R. Di Salvo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 4 | |
| 3 | 8 | |
| 4 | 2 | |
| 5 | 88 | |
| 6 | 23 | |
| 7 | 13 | |
| 8 | 3 | |
| 9 | 12 | |
| 10 | 9 | |
| 11 | 8 | |
| 12 | Nuovi dati sulle sepolture della Grotta dell’Uzzo | 1 |
| 13 | 29 | |
| 14 | 21 | |
| 15 | 35 | |
| 16 | 23 | |
| 17 | 5 | |
| 18 | 6 | |
| 19 | 57 |
About R. Di Salvo
R. Di Salvo is a scholar working on Animal Science and Zoology, Food Science and Periodontics, having authored 19 papers that have together received 347 indexed citations. Recurring topics across this work include Meat and Animal Product Quality (8 papers), Probiotics and Fermented Foods (6 papers) and Fermentation and Sensory Analysis (5 papers). The work is most often cited by research in Food Science (230 citations), Sensory Systems (57 citations) and Animal Science and Zoology (95 citations). R. Di Salvo has collaborated with scholars based in Italy, India and Denmark. Frequent co-authors include Giovanni Piredda, A. Pirisi, M.F. Scintu, Margherita Addis, Pietro Paolo Urgeghe, Lina Chianese, Pasquale Ferranti, Giuseppina Garro, Massimo Pes and Alessandra Del. Their work appears in journals such as Sustainability, Journal of Food Science and LWT.
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.