Vasilica Barbu
About
In The Last Decade
Vasilica Barbu
61 papers receiving 1.0k citations
Peers
Comparison fields: 5 of 98
- Food Science 720
- Biochemistry 361
- Nutrition and Dietetics 214
- Plant Science 170
- Molecular Biology 159
Countries citing papers authored by Vasilica Barbu
This map shows the geographic impact of Vasilica Barbu'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 Vasilica Barbu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Vasilica Barbu more than expected).
Fields of papers citing papers by Vasilica Barbu
This network shows the impact of papers produced by Vasilica Barbu. 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 Vasilica Barbu. The network helps show where Vasilica Barbu may publish in the future.
Co-authorship network of co-authors of Vasilica Barbu
This figure shows the co-authorship network connecting the top 25 collaborators of Vasilica Barbu. A scholar is included among the top collaborators of Vasilica Barbu 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 Vasilica Barbu. Vasilica Barbu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 10 | |
| 2 | 15 | |
| 3 | 8 | |
| 4 | 15 | |
| 5 | 4 | |
| 6 | 12 | |
| 7 | 6 | |
| 8 | 2 | |
| 9 | 4 | |
| 10 | 17 | |
| 11 | 28 | |
| 12 | 13 | |
| 13 | 22 | |
| 14 | 16 | |
| 15 | 24 | |
| 16 | Quality characteristics of yoghurt powder obtained by hybrid drying methods. | 1 |
| 17 | Evaluation of ohmic heating effects on bell pepper puree with added citrus pectin | 1 |
| 18 | Antioxidative activity and stability of the extracts of liquorice root (Glycyrrhiza glabra) | 1 |
| 19 | THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD | 3 |
| 20 | The study of acetylsalicylic acid effects on wheat seeds germination in salt stress conditions | 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.