This map shows the geographic impact of Karin Autio'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 Karin Autio with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Karin Autio more than expected).
This network shows the impact of papers produced by Karin Autio. 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 Karin Autio. The network helps show where Karin Autio may publish in the future.
Co-authorship network of co-authors of Karin Autio
This figure shows the co-authorship network connecting the top 25 collaborators of Karin Autio.
A scholar is included among the top collaborators of Karin Autio 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 Karin Autio. Karin Autio is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
All Works
20 of 20 papers shown
1.
Autio, Karin & Maria Soral‐Śmietana. (2010). Physically modified starch preparations in gels and in dough – rheological properties. Journal of food and nutrition research. 49(4). 221–225.2 indexed citations
Söderling, Eva, S. Karjalainen, Martina Lille, et al.. (2004). Effects of various plant extracts on acid production by plaque and mutans streptococci. Caries Research. 38.1 indexed citations
Poutanen, Kaisa, et al.. (1995). International Rye Symposium : Technology and Products, Helsinki, Finland, 7 - 8 December, 1995.3 indexed citations
10.
Autio, Karin, et al.. (1993). Heat-Induced Structural Changes in Faba Bean Starch Paste: The Effect of Steaming Faba Bean Seeds. Digital Commons - USU (Utah State University). 12(2). 217–224.6 indexed citations
Autio, Karin, et al.. (1992). Heat-induced structural changes in acid-modified barley starch dispersions. Digital Commons - USU (Utah State University). 11(4). 3.6 indexed citations
14.
Autio, Karin, et al.. (1992). Effects of processing on the microstructure of oat (Avena sativa) bran concentrate and the physicochemical properties of isolated beta-glucans. Food structure. 11(1). 47–54.9 indexed citations
15.
Mälkki, Yrjö, Olavi Myllymäki, Karin Autio, & Tapani Suortti. (1992). Preparation and properties of oat bran concentrates. Cereal Foods World. 37(9). 693–700.8 indexed citations
Autio, Karin. (1990). Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling. Food structure. 9(4). 297–304.27 indexed citations
18.
Autio, Karin. (1990). Rheological and Microstructural Changes of Oat and Barley Starches During Heating and Cooling. Digital Commons - USU (Utah State University). 9(4). 5.26 indexed citations
19.
Kuusi, Taina, Heikki Pyysalo, & Karin Autio. (1985). Bitterness properties of dandelion: II. Chemical investigations. LWT. 18(6). 339–346.13 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.