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Researcher · National University of Rosario · Argentina

Nadia Lingiardi

Nadia Lingiardi publishes mostly in Food Science, Nutrition and Dietetics and Public Health, Environmental and Occupational Health, on topics such as Food composition and properties, Proteins in Food Systems and Seed and Plant Biochemistry.

ORCID 0000-0003-1968-8637 OpenAlex
World rank
#4,037,782
of 7,710,434 ranked researchers
Rank in Argentina
#10,761
of 38,473
Works
18
Citations
145
Citations per work
8.1
h-index
5
i10-index 2Top 79% in Food Science
Nadia Lingiardi

What does Nadia Lingiardi research?

Nadia Lingiardi's work is mostly in Agricultural and Biological Sciences (44%), Nursing (17%), Medicine (14%).

Life Sciences: 9 works · 50.0% of their workAgricultural and Biological Sciences: 8 works · 44.2% of their workFood Science: 8 works · 44.2% of their workBiochemistry, Genetics and Molecular Biology: 1 works · 5.8% of their workCell Biology: 1 works · 5.8% of their workHealth Sciences: 7 works · 36.6% of their workNursing: 3 works · 17.3% of their workNutrition and Dietetics: 3 works · 17.3% of their workMedicine: 2 works · 13.5% of their workPublic Health, Environmental and Occupational Health: 2 works · 13.5% of their workHealth Professions: 1 works · 5.8% of their workGeneral Health Professions: 1 works · 5.8% of their workEverything else: 1 works · 7.6% of their workPhysical Sciences: 1 works · 5.8% of their workEnvironmental Science: 1 works · 5.8% of their workEcology: 1 works · 5.8% of their workTHEIR WORKNadia Lingiardi18works
Life Sciences50%Physical Sciences6%Health Sciences37%

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 Sciences844.2%
    2. Biochemistry, Genetics and Molecular Biology15.8%
    1. Nursing317.3%
    2. Medicine213.5%
    3. Health Professions15.8%
  3. Everything else17.6%
    1. Environmental Science15.8%
  1. 1Food Science44% of their works
  2. 2Nutrition and Dietetics17% of their works
  3. 3Public Health, Environmental and Occupational Health14% of their works
  4. 4Cell Biology6% of their works
  5. 5Ecology6% of their works
  6. 6General Health Professions6% of their works

Research topics

Which keywords describe Nadia Lingiardi's research?

The keywords of their largest research topics: Rheological Properties, Dietary Fiber, Glycemic Index, Hydrocolloids, Antioxidant Activity, Polyphenols, Nanoemulsions and Proteins.

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 20 words, with their numbers
  1. Rheological Properties112 topics
  2. Dietary Fiber81 topic
  3. Glycemic Index81 topic
  4. Hydrocolloids82 topics
  5. Antioxidant Activity62 topics
  6. Polyphenols62 topics
  7. Nanoemulsions51 topic
  8. Proteins51 topic
  9. Buckwheat31 topic
  10. Chocolate31 topic
  11. Cocoa31 topic
  12. Encapsulation Techniques31 topic
  13. Environmental Impact31 topic
  14. Gelling Agents31 topic
  15. Metabolism31 topic
  16. Protein31 topic
  17. Quinoa31 topic
  18. Spray Drying31 topic
  19. Sustainable Diets31 topic
  20. Thickening Agents31 topic

Where does Nadia Lingiardi work?

Nadia Lingiardi's main affiliation in the publication record is National University of Rosario, Argentina.

How many publications and citations does Nadia Lingiardi have?

OpenAlex counts 18 works and 145 citations for Nadia Lingiardi, an h-index of 5, ranking #4,037,782 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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