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Emma Chiavaro

Emma Chiavaro

University of Parma
Italy

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 42 17565 15888 705 645 123 6101

Emma Chiavaro publications per year

The chart shows the history of publications by Emma Chiavaro between 1998 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Emma Chiavaro published across 29 years, from 1998 to 2026, averaging 5.8 papers a year. Output peaked at 13 publications in 2014. 14 of the 167 publications appeared in the last two years.

No. of publications
5 10
Bar chart. Horizontal axis: year, 1998 to 2026. Vertical axis: number of publications, 0 to 13. Peak 13 publications in 2014. 1998: 2 publications 1999: 1 publication 2000: 2 publications 2001: 2 publications 2002: 2 publications 2003: 0 publications 2004: 1 publication 2005: 4 publications 2006: 3 publications 2007: 3 publications 2008: 11 publications 2009: 10 publications 2010: 8 publications 2011: 8 publications 2012: 7 publications 2013: 9 publications 2014: 13 publications 2015: 5 publications 2016: 7 publications 2017: 9 publications 2018: 8 publications 2019: 6 publications 2020: 10 publications 2021: 8 publications 2022: 4 publications 2023: 2 publications 2024: 8 publications 2025: 10 publications 2026: 4 publications
1998 2026

167 publications in total across all disciplines

View publications per year as a table
Emma Chiavaro: publications per year, 1998 to 2026
Year Publications
1998 2
1999 1
2000 2
2001 2
2002 2
2003 0
2004 1
2005 4
2006 3
2007 3
2008 11
2009 10
2010 8
2011 8
2012 7
2013 9
2014 13
2015 5
2016 7
2017 9
2018 8
2019 6
2020 10
2021 8
2022 4
2023 2
2024 8
2025 10
2026 4
Total 167
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Emma Chiavaro publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Emma Chiavaro sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 121–140 publications, is where this scientist sits. 61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61–80 publications 1,295+

This scientist: 123 publications — 6th percentile

6% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918 123
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Emma Chiavaro D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Emma Chiavaro sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 42–43 D-Index, is where this scientist sits. 40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40–41 D-Index 159+

This scientist: 42 D-Index — 3rd percentile

3% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612 42
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051
58–59 930
60–61 882
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
Download as CSV

Overview

Emma Chiavaro is affiliated with the University of Parma in Italy and specializes in the Agricultural and Biological Sciences field, with a focus on Food Science, Nutrition and Dietetics, and Plant Science. Their research also encompasses subfields such as Biotechnology and Animal Science and Zoology.

Their scholarly work concentrates on various aspects of food properties and quality, including topics like Food Composition and Properties, Microbial Inactivation Methods, Meat and Animal Product Quality, Microencapsulation and Drying Processes, Proteins in Food Systems, Postharvest Quality and Shelf Life Management, and Polysaccharides Composition and Applications.

Chiavaro has contributed to multiple papers published in several notable academic journals. Some recent publications include:

  • Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage (2020, LWT)
  • Quality evaluation of chestnut flour addition on fresh pasta (2020, LWT)
  • Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization (2021, Current Research in Food Science)
  • Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods (2020, Journal of the Science of Food and Agriculture)
  • Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread (2020, Foods)

Frequent publication venues for Chiavaro include Foods, LWT, European Food Research and Technology, Italian Journal of Food Science, and Food Research International, where they have published multiple articles.

Collaborations have been an important aspect of Chiavaro's research, with frequent co-authors including:

  • Massimiliano Rinaldi
  • Maria Paciulli
  • Paola Littardi
  • Marcello Alinovi
  • Tommaso Ganino

Their extensive publication record and cooperation with multiple researchers reflect an active engagement with advancing knowledge in food sciences and related disciplines. Their work spans applied and experimental approaches in food quality assessment, formulation, and preservation.

Best Publications

  • Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

    Cristiana Miglio;Emma Chiavaro;Attilio Visconti;Vincenzo Fogliano

  • Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

    Nicoletta Pellegrini;Emma Chiavaro;Claudio Gardana;Teresa Mazzeo

  • Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

    Teresa Mazzeo;Denis N’Dri;Emma Chiavaro;Attilio Visconti

  • Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.

    Rosalia Ferracane;Nicoletta Pellegrini;Attilio Visconti;Giulia Graziani

  • A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

    Ruben Mariano Maggio;Lorenzo Cerretani;Emma Chiavaro;Teodoro Saul Kaufman

  • Physical characterization of whole and skim dried milk powders

    Unknown

  • Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

    Maria Paciulli;Ilce Gabriela Medina-Meza;Emma Chiavaro;Gustavo Victor Barbosa-Cánovas

  • Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

    Emma Chiavaro;Elena Vittadini;Maria Teresa Rodriguez-Estrada;Lorenzo Cerretani

  • Physicochemical characterization and stability of inulin gels

    Emma Chiavaro;Elena Vittadini;Claudio Corradini

  • New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent.

    E Chiavaro;C Dall’Asta;G Galaverna;A Biancardi

  • Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

    Lorenzo Cerretani;Alessandra Bendini;Maria Teresa Rodriguez-Estrada;Elena Vittadini

  • Gas chromatographic-mass spectrometric characterisation of the Italian Protected Designation of Origin Altamura bread volatile profile

    F. Bianchi;M. Careri;E. Chiavaro;M. Musci

  • Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits.

    Antonella Castagna;Emma Chiavaro;Chiara Dall’Asta;Massimiliano Rinaldi

  • Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

    Chiara Dall'Asta;Martina Cirlini;Elisa Morini;Massimiliano Rinaldi

  • Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method.

    E. Chiavaro;A. Lepiani;F. Colla;P. Bettoni

  • Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

    Massimiliano Rinaldi;Maria Paciulli;Augusta Caligiani;Francesca Scazzina

  • Cooking of pork longissimus dorsi at different temperature and relative humidity values: effects on selected physico-chemical properties.

    Emma Chiavaro;Massimiliano Rinaldi;Elena Vittadini;Davide Barbanti

  • Effect of Post-harvest UV-B Irradiation on Polyphenol Profile and Antioxidant Activity in Flesh and Peel of Tomato Fruits

    Antonella Castagna;Chiara Dall’Asta;Emma Chiavaro;Gianni Galaverna

  • Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)

    Elke Anklam;Markus Lipp;Branka Radovic;Emma Chiavaro

  • Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories

    Emma Chiavaro;Maria Teresa Rodriguez-Estrada;Carlo Barnaba;Elena Vittadini

  • Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

    Maria Paciulli;Tommaso Ganino;Nicoletta Pellegrini;Massimiliano Rinaldi

  • The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.

    Elena Vittadini;Massimiliano Rinaldi;Emma Chiavaro;Davide Barbanti

Frequent Co-Authors

Lorenzo Cerretani
Lorenzo Cerretani University of Bologna
Alessandra Bendini
Alessandra Bendini University of Bologna
Nicoletta Pellegrini
Nicoletta Pellegrini University of Udine
Chiara Dall’Asta
Chiara Dall’Asta University of Parma
Vincenzo Fogliano
Vincenzo Fogliano Wageningen University & Research
Gianni Galaverna
Gianni Galaverna University of Parma
Francesco Caponio
Francesco Caponio University of Bari Aldo Moro
Rosangela Marchelli
Rosangela Marchelli University of Parma
Annamaria Ranieri
Annamaria Ranieri University of Pisa
Antonella Castagna
Antonella Castagna University of Pisa

External Links

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Related Online Degrees & Career Pathways

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Graduate-level options like an online master's in forensic psychology allow students to deepen their understanding of the criminal mind, supporting careers that bridge science and law enforcement.

Professionals can explore numerous careers in forensic science, from toxicology to crime scene analysis, where strong chemistry skills are highly valued. These roles often involve collaboration with law enforcement and legal experts to ensure scientific accuracy in investigations.

When considering such paths, it’s important to understand the financial aspect. Insights into how much does it cost to get a criminal justice degree provide valuable guidance on budgeting for education, especially when looking at online programs that may offer flexible and affordable options.

Best Scientists Citing Emma Chiavaro

Alessandra Bendini

Alessandra Bendini

University of Bologna

Publications: 18

Chiara Dall’Asta

Chiara Dall’Asta

University of Parma

Publications: 15

Alberto Fernández-Gutiérrez

Alberto Fernández-Gutiérrez

University of Granada

Publications: 14

Annamaria Ranieri

Annamaria Ranieri

University of Pisa

Publications: 13

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 13

Lorenzo Cerretani

Lorenzo Cerretani

University of Bologna

Publications: 13

Antonio Segura-Carretero

Antonio Segura-Carretero

University of Granada

Publications: 13

Antonella Castagna

Antonella Castagna

University of Pisa

Publications: 12

Yong He

Yong He

Zhejiang University

Publications: 12

Gianni Galaverna

Gianni Galaverna

University of Parma

Publications: 12

Rosangela Marchelli

Rosangela Marchelli

University of Parma

Publications: 11

Dharini Sivakumar

Dharini Sivakumar

University of Queensland

Publications: 10

Alessandro de Oliveira Rios

Alessandro de Oliveira Rios

Federal University of Rio Grande do Sul

Publications: 10

Li Wang

Li Wang

Zhejiang University

Publications: 9

Vincenzo Fogliano

Vincenzo Fogliano

Wageningen University & Research

Publications: 9

Simone Hickmann Flôres

Simone Hickmann Flôres

Federal University of Rio Grande do Sul

Publications: 9

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