Barbara Rega
Barbara Rega publishes mostly in Food Science, Biochemistry and Plant Science, on topics such as Meat and Animal Product Quality, Fermentation and Sensory Analysis and Proteins in Food Systems.
- World rank
- #907,964 of 1,633,909 ranked researchers
- Rank in France
- #56,337 of 96,116
- Works
- 16
- Citations
- 27
- Citations per work
- 1.7
What does Barbara Rega research?
Shares of their own output, by the field each of their topics belongs to. The grey slice is everything not listed.
- 1Food Science50% of their works
- 2Biochemistry12% of their works
- 3Plant Science12% of their works
- 4Clinical Biochemistry12% of their works
- 5Animal Science and Zoology12% of their works
Research topics
Which keywords describe Barbara Rega's research?
The keywords of their largest research topics: Antioxidants, Biomedical Applications, Consumer Perception, Hydrocolloids, Molecular Structure, Oxidative Stress, Polyphenols and Advanced Glycation End Products.
- Thickening Agents
- Proteins
- Pectin
- Microbial Modulation
- Hemicelluloses
- Gelling Agents
- Food Choice
- Advanced Glycation End Products
- Oxidative Stress
- Hydrocolloids
- Biomedical Applications
- Antioxidants
- Consumer Perception
- Molecular Structure
- Polyphenols
- Flavonoids
- Free Radicals
- HMGB1
- Meat Quality
- Nanoemulsions
- Protein Oxidation
- Sensory Analysis
- Wine Yeasts
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 23 words, with their numbers
- Antioxidants22 topics
- Biomedical Applications22 topics
- Consumer Perception22 topics
- Hydrocolloids22 topics
- Molecular Structure22 topics
- Oxidative Stress22 topics
- Polyphenols22 topics
- Advanced Glycation End Products11 topic
- Flavonoids11 topic
- Food Choice11 topic
- Free Radicals11 topic
- Gelling Agents11 topic
- HMGB111 topic
- Hemicelluloses11 topic
- Meat Quality11 topic
- Microbial Modulation11 topic
- Nanoemulsions11 topic
- Pectin11 topic
- Protein Oxidation11 topic
- Proteins11 topic
- Sensory Analysis11 topic
- Thickening Agents11 topic
- Wine Yeasts11 topic
Where does Barbara Rega work?
Barbara Rega's main affiliation in the publication record is Laboratoire Ingénierie, Procédés, Aliments, France.
How many publications and citations does Barbara Rega have?
Science Explorer counts 16 works and 27 citations for Barbara Rega, ranking #907,964 of 1,633,909 researchers worldwide on the composite 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 are in the interactive view on the map. Is this your page? Request a correction or removal.