Experimental Station for the Food Preserving Industry

The fields where it stands highest, over all time, ranked among every institution above the floor in each field.

Each strip is that field’s whole ranked pool, with the notch where Experimental Station for the Food Preserving Industry sits in it, in the colour of the band that rank falls in. The track under the rate is the rate itself: it carries no world mark, because the world rate differs by field (from about 6% to 21% in this record).

Location quotient across every field it publishes in: outside the ring is more than an institution of this size would be expected to publish, inside it is less.

• Agricultural and Biological Sciences 8.6×
• Nursing 8.1×
• Chemistry 4.5×
• Biochemistry, Genetics and Molecular Biology 3.7×
• Environmental Science 2.4×
• Materials Science 0.7×
• Medicine 0.6×
• Neuroscience 0.5×
• Energy 0.3×
• Engineering 0.1×
• Social Sciences 0.1×

Ranked on the composite score, Roberta Virgili, P. Rovere and L. Sandei lead among researchers whose main affiliation is Experimental Station for the Food Preserving Industry.

1. 1 🇮🇹 Roberta Virgili Italy · #257,689 worldwide 123 citations · 22 works
2. 2 🇮🇹 P. Rovere Italy · #688,064 worldwide 56 citations · 16 works
3. 3 🇮🇹 L. Sandei Italy · #1,091,273 worldwide 16 citations · 22 works

By fractional works in 2022–2025, weighted toward what it does more of than the world: Food Safety, Antioxidants, Consumer Perception, Microbial Inactivation, Modified Atmosphere Packaging, Antioxidant Activity, Lipid Oxidation and Oxidative Stress.

By volume in 2022–2025: Meat and Animal Product Quality, Dye analysis and toxicity, Listeria monocytogenes in Food Safety and Pesticide Residue Analysis and Safety.

1. 1 Meat and Animal Product Quality Animal Science and Zoology 2 works
2. 2 Dye analysis and toxicity Analytical Chemistry 1 works
3. 3 Listeria monocytogenes in Food Safety Biotechnology 1 works
4. 4 Pesticide Residue Analysis and Safety Food Science 1 works
5. 5 Microbial Inactivation Methods Biotechnology 1 works
6. 6 Culinary Culture and Tourism Food Science 1 works
7. 7 Protein Hydrolysis and Bioactive Peptides Molecular Biology 1 works
8. 8 Phytochemicals and Antioxidant Activities Biochemistry 1 works
9. 9 Consumer Attitudes and Food Labeling Public Health, Environmental and Occupational Health 0 works
10. 10 Plant Stress Responses and Tolerance Plant Science 0 works

Against the world’s own shares — the tick on each track. Both are shares of its output, so they sit on one scale and can be read against each other as well as against the world.

Output in 2018–2022 was 41% higher than in 2013–2017.

• University of Parma
• Ospedale di Parma
• Consorzio Nazionale Interuniversitario per le Telecomunicazioni
• Institute of Materials for Electronics and Magnetism
• European Food Safety Authority
• Chiesi (Italy)
• Azienda Unita' Sanitaria Locale di Parma
• Barilla (Italy)