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Researcher · University of Bologna · Italy

Alberta Carnacini

Alberta Carnacini publishes mostly in Food Science, Plant Science and Molecular Biology, on topics such as Fermentation and Sensory Analysis, Horticultural and Viticultural Research and Plant biochemistry and biosynthesis.

OpenAlex
World rank
#5,845,048
of 7,710,434 ranked researchers
Rank in Italy
#194,541
of 242,206
Works
37
Citations
609
Citations per work
16.5
h-index
9
i10-index 9Top 54% in Food Science
Alberta Carnacini

What does Alberta Carnacini research?

Alberta Carnacini's work is mostly in Agricultural and Biological Sciences (63%), Biochemistry, Genetics and Molecular Biology (6%), Engineering (5%).

Life Sciences: 25 works · 68.9% of their workAgricultural and Biological Sciences: 23 works · 63.2% of their workFood Science: 17 works · 44.8% of their workPlant Science: 7 works · 18.4% of their workBiochemistry, Genetics and Molecular Biology: 2 works · 5.7% of their workMolecular Biology: 2 works · 5.7% of their workEverything else: 7 works · 18.5% of their workPhysical Sciences: 2 works · 4.6% of their workEngineering: 2 works · 4.6% of their workBiomedical Engineering: 2 works · 4.6% of their workSocial Sciences: 2 works · 4.6% of their workBusiness, Management and Accounting: 2 works · 4.6% of their workTourism, Leisure and Hospitality Management: 2 works · 4.6% of their workHealth Sciences: 1 works · 3.4% of their workMedicine: 1 works · 3.4% of their workPharmacology: 1 works · 3.4% of their workTHEIR WORKAlberta Carnacini37works
Life Sciences69%Physical Sciences5%Health Sciences3%Social Sciences5%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences2363.2%
    2. Biochemistry, Genetics and Molecular Biology25.7%
  2. Everything else718.5%
    1. Engineering24.6%
    1. Business, Management and Accounting24.6%
    1. Medicine13.4%
  1. 1Food Science45% of their works
  2. 2Plant Science18% of their works
  3. 3Molecular Biology6% of their works
  4. 4Tourism, Leisure and Hospitality Management5% of their works
  5. 5Biomedical Engineering5% of their works
  6. 6Pharmacology3% of their works

Research topics

Which keywords describe Alberta Carnacini's research?

The keywords of their largest research topics: Fermentation, Microbial Modulation, Wine Yeasts, Genetics, Grapevine, Antioxidant Activity, Medicinal Plants and Isoprenoid Pathway.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 19 words, with their numbers
  1. Fermentation342 topics
  2. Microbial Modulation301 topic
  3. Wine Yeasts301 topic
  4. Genetics141 topic
  5. Grapevine141 topic
  6. Antioxidant Activity103 topics
  7. Medicinal Plants72 topics
  8. Isoprenoid Pathway51 topic
  9. Terpenoid Biosynthesis51 topic
  10. Consumer Behavior41 topic
  11. Korean Traditional Food41 topic
  12. Quality Characteristics41 topic
  13. Wine Tourism41 topic
  14. Antimicrobial Activity31 topic
  15. Essential Oils31 topic
  16. Medicinal Mushrooms31 topic
  17. Polysaccharides31 topic
  18. Meat Quality21 topic
  19. Protein Oxidation21 topic

Where does Alberta Carnacini work?

Alberta Carnacini's main affiliation in the publication record is University of Bologna, Italy.

How many publications and citations does Alberta Carnacini have?

OpenAlex counts 37 works and 609 citations for Alberta Carnacini, an h-index of 9, ranking #5,845,048 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

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