Alberto Schiraldi
Impact in
- Food Science top 0.5%
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Nutrition and Dietetics top 1%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Papers in
-
- Solid-state spectroscopy and crystallography 19
- Food Science 32
- Microencapsulation and Drying Processes 16
- Polysaccharides Composition and Applications 8
- Food Drying and Modeling 7
- Co-authors
- Dimitrios Fessas (31 shared papers)Simona Bertoli (3 shared papers)Alberto Battezzati (3 shared papers)Alessandro Leone (3 shared papers)Alberto Spada (2 shared papers)Junior Aristil (2 shared papers)Gaetano Chiodelli (12 shared papers)A. Magistris (12 shared papers)
In The Last Decade
Alberto Schiraldi
118 papers receiving 3.3k citations
Alberto Schiraldi's Hit Papers
Peers
Comparison fields: 5 of 142
- Food Science 993
- Nutrition and Dietetics 739
- Ceramics and Composites 208
- Biomaterials 431
- Plant Science 1.1k
Countries citing papers authored by Alberto Schiraldi
This map shows the geographic impact of Alberto Schiraldi'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 Alberto Schiraldi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Alberto Schiraldi more than expected).
Fields of papers citing papers by Alberto Schiraldi
This network shows the impact of papers produced by Alberto Schiraldi. 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 Alberto Schiraldi. The network helps show where Alberto Schiraldi may publish in the future.
Co-authors
The 25 scholars most cited alongside Alberto Schiraldi, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 123 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Cultivation, Genetic, Ethnopharmacology, Phytochemistry and Pharmacology of Moringa oleifera Leaves: An Overview Hit paper breakdown → | 2015 | 566 |
| 2 | 2016 | 265 | |
| 3 | 2011 | 210 | |
| 4 | 2004 | 171 | |
| 5 | 2015 | 150 | |
| 6 | 2012 | 102 | |
| 7 | 2001 | 98 | |
| 8 | 2001 | 89 | |
| 9 | Bread Staling: A Calorimetric Approach 1 | 1996 | 86 |
| 10 | 2000 | 83 | |
| 11 | 1995 | 72 | |
| 12 | 1979 | 64 | |
| 13 | 2012 | 61 | |
| 14 | 2003 | 57 | |
| 15 | 1974 | 56 | |
| 16 | 2013 | 51 | |
| 17 | 2000 | 49 | |
| 18 | 1978 | 47 | |
| 19 | 2000 | 40 | |
| 20 | 2005 | 39 |
About Alberto Schiraldi
Alberto Schiraldi is a scholar working on Materials Chemistry, Food Science, Nutrition and Dietetics, Mechanical Engineering and Molecular Biology, having authored 123 papers that have together received 3.5k indexed citations. Recurring topics across this work include Solid-state spectroscopy and crystallography (19 papers), Food composition and properties (18 papers), Microencapsulation and Drying Processes (16 papers), thermodynamics and calorimetric analyses (12 papers), Glass properties and applications (11 papers), Polysaccharides Composition and Applications (8 papers), Epoxy Resin Curing Processes (7 papers) and Food Drying and Modeling (7 papers). The work is most often cited by research in Food Science (993 citations), Nutrition and Dietetics (739 citations), Ceramics and Composites (208 citations), Biomaterials (431 citations) and Plant Science (1.1k citations). Alberto Schiraldi has collaborated with scholars based in Italy, Greece and Russia. Frequent co-authors include Dimitrios Fessas, Simona Bertoli, Alberto Battezzati, Alessandro Leone, Alberto Spada, Junior Aristil, Gaetano Chiodelli, A. Magistris, Luciano Piergiovanni and Marco Andrea Riva. Their work appears in journals such as Thermochimica Acta, Journal of Thermal Analysis and Calorimetry, Solid State Ionics, Electrochimica Acta 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.