A.G. Marangoni

1.1k total citations
20 papers, 812 citations indexed

About

A.G. Marangoni is a scholar working on Plant Science, Food Science and Molecular Biology. According to data from OpenAlex, A.G. Marangoni has authored 20 papers receiving a total of 812 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Plant Science, 9 papers in Food Science and 2 papers in Molecular Biology. Recurrent topics in A.G. Marangoni's work include Postharvest Quality and Shelf Life Management (11 papers), Plant Physiology and Cultivation Studies (4 papers) and Food Chemistry and Fat Analysis (4 papers). A.G. Marangoni is often cited by papers focused on Postharvest Quality and Shelf Life Management (11 papers), Plant Physiology and Cultivation Studies (4 papers) and Food Chemistry and Fat Analysis (4 papers). A.G. Marangoni collaborates with scholars based in Canada, Argentina and United States. A.G. Marangoni's co-authors include Shai Barbut, Rickey Y. Yada, D.W. Stanley, Robert L. Jackman, Maya Davidovich‐Pinhas, Kirk L. Parkin, Richard W. Hartel, Lía N. Gerschenson, Ana M. Rojas and Leslie J. Copp and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Biochemical and Biophysical Research Communications and Biophysical Journal.

In The Last Decade

A.G. Marangoni

20 papers receiving 775 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
A.G. Marangoni Canada	14	375	364	153	77	76	20	812
Justino Burgos Spain	13	337 0.9×	234 0.6×	99 0.6×	47 0.6×	47 0.6×	21	721
M. J. Gidley Australia	9	459 1.2×	562 1.5×	139 0.9×	134 1.7×	305 4.0×	26	917
Paul Robert France	18	196 0.5×	301 0.8×	120 0.8×	79 1.0×	211 2.8×	28	753
Lijun Yin China	15	532 1.4×	160 0.4×	110 0.7×	90 1.2×	121 1.6×	24	739
E. M. AHMED United States	14	343 0.9×	293 0.8×	119 0.8×	26 0.3×	126 1.7×	49	743
H. Moharram Egypt	2	389 1.0×	93 0.3×	81 0.5×	25 0.3×	86 1.1×	2	760
Dave A. Ledward United Kingdom	14	558 1.5×	106 0.3×	108 0.7×	45 0.6×	128 1.7×	17	817
Ronit Mandal Canada	12	292 0.8×	147 0.4×	125 0.8×	32 0.4×	67 0.9×	20	786
Fabíola Cristina de Oliveira Brazil	8	474 1.3×	88 0.2×	175 1.1×	40 0.5×	159 2.1×	8	742
Sharon Dea United States	9	165 0.4×	296 0.8×	95 0.6×	43 0.6×	117 1.5×	12	745

Countries citing papers authored by A.G. Marangoni

Since Specialization

Citations

This map shows the geographic impact of A.G. Marangoni's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by A.G. Marangoni with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A.G. Marangoni more than expected).

Fields of papers citing papers by A.G. Marangoni

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A.G. Marangoni. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by A.G. Marangoni. The network helps show where A.G. Marangoni may publish in the future.

Co-authorship network of co-authors of A.G. Marangoni

This figure shows the co-authorship network connecting the top 25 collaborators of A.G. Marangoni. A scholar is included among the top collaborators of A.G. Marangoni based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with A.G. Marangoni. A.G. Marangoni is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Davidovich‐Pinhas, Maya, Shai Barbut, & A.G. Marangoni. (2014). The gelation of oil using ethyl cellulose. Carbohydrate Polymers. 117. 869–878. 151 indexed citations

Martini, Silvana, et al.. (2006). Structural factors responsible for the permeability of water vapor through fat barrier films. Food Research International. 39(5). 550–558. 15 indexed citations

Martini, Silvana, et al.. (2006). The Water Vapor Permeability of Polycrystalline Fat Barrier Films. Journal of Agricultural and Food Chemistry. 54(5). 1880–1886. 12 indexed citations

Martini, Silvana, Tarek S. Awad, & A.G. Marangoni. (2006). Structure and Properties of Fat Crystals Networks. Digital Commons - USU (Utah State University). 142–169. 13 indexed citations

Copp, Leslie J., et al.. (2002). Effect of chlorpropham (CIPC) on carbohydrate metabolism of potato tubers during storage. Food Research International. 35(7). 651–655. 36 indexed citations

Rojas, Ana M., et al.. (2002). Contribution of Cellular Structure to the Large and Small Deformation Rheological Behavior of Kiwifruit. Journal of Food Science. 67(6). 2143–2148. 10 indexed citations

Gerschenson, Lía N., Ana M. Rojas, & A.G. Marangoni. (2001). Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure. Food Research International. 34(1). 1–6. 32 indexed citations

Rojas, Ana M., Lía N. Gerschenson, & A.G. Marangoni. (2001). Contributions of cellular components to the rheological behaviour of kiwifruit. Food Research International. 34(2-3). 189–195. 19 indexed citations

Copp, Leslie J., et al.. (2000). The relationship between respiration and chip color during long-term storage of potato tubers. American Journal of Potato Research. 77(5). 279–287. 34 indexed citations

10.

Hongsprabhas, Parichat, Shai Barbut, & A.G. Marangoni. (1999). The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca++. LWT. 32(4). 196–202. 44 indexed citations

11.

Marangoni, A.G. & Richard W. Hartel. (1998). Visualization and fat structural analysis of fat crystal networks. Food technology. 52(9). 46–51. 42 indexed citations

12.

Marangoni, A.G., et al.. (1995). Environmental stresses affect tomato microsomal membrane function differently than natural ripening and senescence. Postharvest Biology and Technology. 6(3-4). 257–273. 34 indexed citations

13.

Marangoni, A.G.. (1994). Enzyme Kinetics of Lipolysis Revisited: The Role of Lipase Interfacial Binding. Biochemical and Biophysical Research Communications. 200(3). 1321–1328. 22 indexed citations

14.

Marangoni, A.G., et al.. (1993). Mechanical properties of vesicles. I. Coordinated analysis of osmotic swelling and lysis. Biophysical Journal. 64(2). 426–434. 78 indexed citations

15.

Marangoni, A.G. & D.W. Stanley. (1991). Studies on the long-term storage of mature, green tomato fruit. Journal of Horticultural Science. 66(1). 81–84. 8 indexed citations

16.

Jackman, Robert L., A.G. Marangoni, & David Stanley. (1990). Measurement of Tomato Fruit Firmness. HortScience. 25(7). 781–783. 48 indexed citations

17.

Marangoni, A.G., Robert L. Jackman, & D.W. Stanley. (1989). 21. Textural and Enzymatic Studies of the Effects of Chilling Temperatures on the Ripening Process in Mature Green Tomato Fruit. Canadian Institute of Food Science and Technology Journal. 22(4). 405–405. 1 indexed citations

18.

Marangoni, A.G., A.K. Smith, & D.W. Stanley. (1989). Microstructual Evaluation of Chilling Injury in Mature Green Tomato Fruit. Canadian Institute of Food Science and Technology Journal. 22(1). 52–55. 4 indexed citations

19.

Parkin, Kirk L., A.G. Marangoni, Robert L. Jackman, Rickey Y. Yada, & D.W. Stanley. (1989). CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS. Journal of Food Biochemistry. 13(2). 127–153. 130 indexed citations

20.

Jackman, Robert L., Rickey Y. Yada, A.G. Marangoni, Kirk L. Parkin, & D.W. Stanley. (1988). CHILLING INJURY. A REVIEW OF QUALITY ASPECTS. Journal of Food Quality. 11(4). 253–278. 79 indexed citations

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