Sandra Torriani
About
In The Last Decade
Sandra Torriani
189 papers receiving 7.6k citations
Hit Papers
Peers
Comparison fields: 5 of 145
- Food Science 5.8k
- Molecular Biology 4.0k
- Nutrition and Dietetics 1.5k
- Plant Science 1.3k
- Biotechnology 1.1k
Countries citing papers authored by Sandra Torriani
This map shows the geographic impact of Sandra Torriani'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 Sandra Torriani with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sandra Torriani more than expected).
Fields of papers citing papers by Sandra Torriani
This network shows the impact of papers produced by Sandra Torriani. 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 Sandra Torriani. The network helps show where Sandra Torriani may publish in the future.
Co-authorship network of co-authors of Sandra Torriani
This figure shows the co-authorship network connecting the top 25 collaborators of Sandra Torriani. A scholar is included among the top collaborators of Sandra Torriani 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 Sandra Torriani. Sandra Torriani 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 | 5 | |
| 3 | 3 | |
| 4 | Streptococcus thermophilus PR160のヒスチジンデカルボキシラーゼ(HdcA)酵素活性に及ぼす化学的及び物理的パラメータの影響 | 4 |
| 5 | Yeasts associated to vino cotto, a traditional wine produced in the Abruzzo region. | 1 |
| 6 | 50 | |
| 7 | Microbial population changes during sourdough fermentation monitored by DGGE analysis of 16S and 26S rRNA gene fragments | 29 |
| 8 | Adaptation in amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis | 9 |
| 9 | Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentations of Recioto and Amarone wines | 15 |
| 10 | Aminopeptidase activities of Propionibacterium freudenreichii dairy isolates | 3 |
| 11 | Dairy propionibacteria: occurrence, resistance to technological stresses and antagonistic properties. | 5 |
| 12 | Bifidobacteria: history, ecology, physiology and applications. | 110 |
| 13 | Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus : A review | 7 |
| 14 | Evaluation of the safety and prediction of the shelf-life of vacuum cooked foods | 5 |
| 15 | 25 | |
| 16 | Lactobacillus acidophilus and related species. A review [foods] | 7 |
| 17 | Occurrence of Bacillus cereus and other Bacillus spp. in spices | 9 |
| 18 | Effects of pH, Temperature, Ethanol, and Malate Concentration on Lactobacillus plantarum and Leuconostoc oenos: Modelling of the Malolactic Activity | 24 |
| 19 | 3 | |
| 20 | Specific characteristics of microorganisms used for new fermented milks | 4 |
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.