C.R. Lerici

2.9k total citations · 1 hit paper
37 papers, 2.4k citations indexed

About

C.R. Lerici is a scholar working on Biochemistry, Animal Science and Zoology and Clinical Biochemistry. According to data from OpenAlex, C.R. Lerici has authored 37 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Biochemistry, 9 papers in Animal Science and Zoology and 9 papers in Clinical Biochemistry. Recurrent topics in C.R. Lerici's work include Phytochemicals and Antioxidant Activities (10 papers), Meat and Animal Product Quality (9 papers) and Advanced Glycation End Products research (9 papers). C.R. Lerici is often cited by papers focused on Phytochemicals and Antioxidant Activities (10 papers), Meat and Animal Product Quality (9 papers) and Advanced Glycation End Products research (9 papers). C.R. Lerici collaborates with scholars based in Italy, Argentina and Romania. C.R. Lerici's co-authors include Maria Cristina Nicoli, Lara Manzocco, Monica Anese, Dino Mastrocola, Marco Dalla Rosa, Sonia Calligaris, G.G. Pinnavaia, Silvia Franceschi, Maria Parpinel and Beatriz Elizalde and has published in prestigious journals such as Trends in Food Science & Technology, Food Research International and Cancer Letters.

In The Last Decade

C.R. Lerici

37 papers receiving 2.2k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Review of non-enzymatic browning and antioxidant capacity in processed foods

2000 686 citations Lara Manzocco, Sonia Calligaris et al. Trends in Food Science & Technology profile →

Peers

C.R. Lerici

FS

BIOCH

PS

ND

PHARM

Marie‐Noëlle Maillard France

Ewa Nebesny Poland

Koan Sik Woo South Korea

Hans Lingnert Sweden

Biagio Fallico Italy

Ingegerd Sjöholm Sweden

George P. Rizzi United States

Anna Michalska Poland

Yadahally N. Sreerama India

Hae-Ik Rhee South Korea

Marie‐Noëlle Maillard France

C.R. Lerici

1.0k ×0.9

FS

644 ×0.7

BIOCH

347 ×0.5

PS

363 ×1.0

ND

77 ×0.3

PHARM

Citations per year, relative to C.R. Lerici C.R. Lerici (= 1×) peers Marie‐Noëlle Maillard

Countries citing papers authored by C.R. Lerici

Since Specialization

Citations

This map shows the geographic impact of C.R. Lerici'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 C.R. Lerici with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C.R. Lerici more than expected).

Fields of papers citing papers by C.R. Lerici

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by C.R. Lerici. 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 C.R. Lerici. The network helps show where C.R. Lerici may publish in the future.

Co-authorship network of co-authors of C.R. Lerici

This figure shows the co-authorship network connecting the top 25 collaborators of C.R. Lerici. A scholar is included among the top collaborators of C.R. Lerici 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 C.R. Lerici. C.R. Lerici 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

1.

Pittia, Paola, Marco Dalla Rosa, & C.R. Lerici. (2001). Textural Changes of Coffee Beans as Affected by Roasting Conditions. LWT. 34(3). 168–175. 105 indexed citations

2.

Anese, Monica, C.R. Lerici, Teresa De Pilli, & Roberto Massini. (2000). Oxidative stability of the lipid fraction in roasted coffee. Italian Journal of Food Science. 12(4). 457–462. 14 indexed citations

3.

Mastrocola, Dino, et al.. (2000). Interaction between Maillard reaction products and lipid oxidation in starch-based model systems. Journal of the Science of Food and Agriculture. 80(6). 684–690. 36 indexed citations

4.

Manzocco, Lara, Sonia Calligaris, Dino Mastrocola, Maria Cristina Nicoli, & C.R. Lerici. (2000). Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology. 11(9-10). 340–346. 686 indexed citations breakdown →

5.

Anese, Monica, Maria Cristina Nicoli, Roberto Massini, & C.R. Lerici. (1999). Effects of drying processing on the Maillard reaction in pasta. Food Research International. 32(3). 193–199. 87 indexed citations

6.

Manzocco, Lara, Enrico Maltini, & C.R. Lerici. (1998). CHANGES OF SOME THERMAL AND PHYSICAL PROPERTIES IN MODEL SYSTEMS SIMULATING AN ALCOHOLIC FERMENTATION. Journal of Food Processing and Preservation. 22(1). 1–12. 10 indexed citations

7.

Mastrocola, Dino, Marco Dalla Rosa, & C.R. Lerici. (1997). Hygrometric evaluation of permeability of plum cuticle after pretreatments to drying. UniTERAMO Research Catalog (University of Teramo). 1 indexed citations

8.

Severini, C., et al.. (1997). High pressure effects on lipid oxidation of extra virgin olive oils and seed oils. Italian Journal of Food Science. 9(3). 183–191. 7 indexed citations

9.

Nicoli, Maria Cristina, Monica Anese, Maria Parpinel, Silvia Franceschi, & C.R. Lerici. (1997). Loss and/or formation of antioxidants during food processing and storage. Cancer Letters. 114(1-2). 71–74. 248 indexed citations

10.

Lerici, C.R., Maria Cristina Nicoli, & Lara Manzocco. (1996). Influence of water activity on ethanol vapour pressure in food model systems.. 35(1). 13–16. 1 indexed citations

11.

Guerzoni, Maria Elisabetta, Rosalba Lanciotti, Milena Sinigaglia, Monica Anese, & C.R. Lerici. (1994). Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae. Canadian Journal of Microbiology. 40(12). 1051–1056. 25 indexed citations

12.

Nicoli, Maria Cristina, Matteo Casadei, M. Guerzoni, & C.R. Lerici. (1994). Non-enzymatic browning reactions in irradiated glucose-glycine aqueous model systems. Applied Radiation and Isotopes. 45(3). 389–389. 5 indexed citations

13.

Anese, Monica, et al.. (1993). Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems. Institutional Research Information System (University of Udine). 6 indexed citations

14.

Stecchini, Mara Lucia, et al.. (1993). Antimicrobial activity of Maillard reaction products against Aeromonas hydrophila. Italian Journal of Food Science. 5(2). 147–150. 7 indexed citations

15.

Mastrocola, Dino & C.R. Lerici. (1991). Colorimetric measurements of enzymatic and non enzymatic browning in apple purees. Italian Journal of Food Science. 3(3). 219–230. 38 indexed citations

16.

Stecchini, Mara Lucia, et al.. (1991). Effect of Maillard reaction products on the growth of selected food-poisoning micro-organisms. Letters in Applied Microbiology. 13(2). 93–96. 26 indexed citations

17.

Lerici, C.R., et al.. (1990). Influence of some processing conditions on solid liquid extraction of coffee. LWT. 23(5). 386–389. 4 indexed citations

18.

Mastrocola, Dino, et al.. (1988). Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli. UniTERAMO Research Catalog (University of Teramo). 2 indexed citations

19.

Pinnavaia, G.G., et al.. (1988). Dehydrofreezing of fruit using direct osmosis as concentration process. 13 indexed citations

20.

Lerici, C.R., et al.. (1988). Osmotic concentration in food processing. 14 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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