Lidia Motoi

456 total citations
16 papers, 316 citations indexed

About

Lidia Motoi is a scholar working on Nutrition and Dietetics, Food Science and Complementary and Manual Therapy. According to data from OpenAlex, Lidia Motoi has authored 16 papers receiving a total of 316 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Nutrition and Dietetics, 9 papers in Food Science and 2 papers in Complementary and Manual Therapy. Recurrent topics in Lidia Motoi's work include Food composition and properties (6 papers), Sensory Analysis and Statistical Methods (5 papers) and Microbial Metabolites in Food Biotechnology (3 papers). Lidia Motoi is often cited by papers focused on Food composition and properties (6 papers), Sensory Analysis and Statistical Methods (5 papers) and Microbial Metabolites in Food Biotechnology (3 papers). Lidia Motoi collaborates with scholars based in New Zealand, United States and Australia. Lidia Motoi's co-authors include Marco P. Morgenstern, Duncan Hedderley, Arran Wilson, Esther H.‐J. Kim, Kevin H. Sutton, L. D. Simmons, Suman Mishra, Virginia K. Corrigan, Weiwen Qiu and Wei Hu and has published in prestigious journals such as Food Research International, Journal of the Science of Food and Agriculture and Journal of Cereal Science.

In The Last Decade

Lidia Motoi

16 papers receiving 311 citations

Peers

Lidia Motoi

ASZ

PHYSI

Yukari Kazami Japan

Rituja Upadhyay China

Ty B. Wagoner United States

Jack J. Burger Netherlands

S. Lagarrigue France

Sophie Miquel United Kingdom

Marine Devezeaux de Lavergne Netherlands

Carolin Schmidt Germany

Caroline A. Withers United Kingdom

Arantxa Rizo Spain

Yukari Kazami Japan

Lidia Motoi

183 ×0.9

112 ×0.6

64 ×1.5

42 ×1.4

ASZ

14 ×0.5

PHYSI

Citations per year, relative to Lidia Motoi Lidia Motoi (= 1×) peers Yukari Kazami

Countries citing papers authored by Lidia Motoi

Since Specialization

Citations

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

Fields of papers citing papers by Lidia Motoi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Lidia Motoi. 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 Lidia Motoi. The network helps show where Lidia Motoi may publish in the future.

Co-authorship network of co-authors of Lidia Motoi

This figure shows the co-authorship network connecting the top 25 collaborators of Lidia Motoi. A scholar is included among the top collaborators of Lidia Motoi 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 Lidia Motoi. Lidia Motoi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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16 of 16 papers shown

Kim, Esther H.‐J., Arran Wilson, Lidia Motoi, et al.. (2022). Chewing differences in consumers affect the digestion and colonic fermentation outcomes: in vitro studies. Food & Function. 13(18). 9355–9371. 7 indexed citations

Kim, Esther H.‐J., et al.. (2020). Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy. Food Research International. 140. 109883–109883. 3 indexed citations

Qiu, Weiwen, Wei Hu, D. Curtin, & Lidia Motoi. (2020). Soil particle size range correction for improved calibration relationship between the laser-diffraction method and sieve-pipette method. Pedosphere. 31(1). 134–144. 21 indexed citations

Kim, Esther H.‐J., et al.. (2019). Dynamic flavor perception of encapsulated flavors in a soft chewable matrix. Food Research International. 123. 241–250. 15 indexed citations

Motoi, Lidia, et al.. (2019). The effect of flavour modulators on chewing gum flavour duration. International Journal of Food Science & Technology. 54(12). 3119–3127. 3 indexed citations

Wilson, Arran, et al.. (2018). Comparison of physical chewing measures to consumer typed Mouth Behavior. Journal of Texture Studies. 49(3). 262–273. 16 indexed citations

Selway, Nichola, et al.. (2016). Lubrication of chocolate during oral processing. Food & Function. 8(2). 533–544. 26 indexed citations

Kim, Esther H.‐J., et al.. (2015). Oral Processing of Mixtures of Food Particles. Journal of Texture Studies. 46(6). 487–498. 22 indexed citations

Motoi, Lidia, et al.. (2013). Bolus Moisture Content of Solid Foods during Mastication. Journal of Texture Studies. 44(6). 468–479. 47 indexed citations

10.

Razzaq, Hussam, Kevin H. Sutton, & Lidia Motoi. (2013). Altering the rate of glucose release from starch‐based foods by spray‐drying with an extract from barley. Journal of the Science of Food and Agriculture. 93(11). 2654–2659. 3 indexed citations

11.

Hanning, Sara M., et al.. (2012). A device for the collection of submandibular saliva.. PubMed. 108(1). 4–8. 5 indexed citations

12.

Razzaq, Hussam, Kevin H. Sutton, & Lidia Motoi. (2011). Modifying glucose release from high carbohydrate foods with natural polymers extracted from cereals. Journal of the Science of Food and Agriculture. 91(14). 2621–2627. 5 indexed citations

13.

Mishra, Suman, et al.. (2009). Starch fractions in a population of wholegrain oats ( Avena sativa ). New Zealand Journal of Crop and Horticultural Science. 37(3). 219–226. 2 indexed citations

14.

Corrigan, Virginia K., et al.. (2009). PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS. Journal of Texture Studies. 40(4). 457–481. 48 indexed citations

15.

Kim, Esther H.‐J., Lidia Motoi, Marco P. Morgenstern, et al.. (2008). Effect of Structural and Physicochemical Characteristics of the Protein Matrix in Pasta on In Vitro Starch Digestibility. Food Biophysics. 3(2). 229–234. 89 indexed citations

16.

Every, D., et al.. (2007). Predicting wheat quality – consequences of the ascorbic acid improver effect. Journal of Cereal Science. 48(2). 339–348. 4 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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