Lorena S. Sciarini

1.2k total citations
23 papers, 977 citations indexed

About

Lorena S. Sciarini is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Lorena S. Sciarini has authored 23 papers receiving a total of 977 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 16 papers in Food Science and 8 papers in Plant Science. Recurrent topics in Lorena S. Sciarini's work include Food composition and properties (21 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Polysaccharides Composition and Applications (8 papers). Lorena S. Sciarini is often cited by papers focused on Food composition and properties (21 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Polysaccharides Composition and Applications (8 papers). Lorena S. Sciarini collaborates with scholars based in Argentina, Brazil and France. Lorena S. Sciarini's co-authors include Gabriela Pérez, Pablo D. Ribotta, Alberto E. León, Candela Paesani, Emiliano Salvucci, Malena Moiraghi, Mariela C. Bustos, Agnès Rolland‐Sabaté, Sophie Guilois and Paul G. DeCaen and has published in prestigious journals such as Carbohydrate Polymers, Green Chemistry and Food Hydrocolloids.

In The Last Decade

Lorena S. Sciarini

23 papers receiving 934 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Lorena S. Sciarini Argentina 14 702 656 291 101 64 23 977
Esther de la Hera Spain 16 997 1.4× 726 1.1× 248 0.9× 138 1.4× 39 0.6× 16 1.1k
Carlos Osella Argentina 14 576 0.8× 467 0.7× 141 0.5× 85 0.8× 71 1.1× 32 732
Meera Kweon South Korea 16 871 1.2× 554 0.8× 355 1.2× 52 0.5× 71 1.1× 83 1.1k
Eva Santos Sánchez-Guzmán Spain 12 777 1.1× 670 1.0× 365 1.3× 36 0.4× 50 0.8× 22 1.1k
J. A. Rojas Spain 6 1.1k 1.5× 926 1.4× 325 1.1× 45 0.4× 60 0.9× 8 1.2k
Arzu Başman Türkiye 17 670 1.0× 566 0.9× 247 0.8× 63 0.6× 34 0.5× 27 855
Seeratpreet Kaur India 14 560 0.8× 438 0.7× 362 1.2× 47 0.5× 45 0.7× 19 910
Sami Hemdane Belgium 15 703 1.0× 438 0.7× 284 1.0× 28 0.3× 54 0.8× 15 872
Halina Gambuś Poland 16 581 0.8× 392 0.6× 236 0.8× 46 0.5× 26 0.4× 93 742
Malshick Shin South Korea 21 1.1k 1.6× 1.1k 1.6× 333 1.1× 39 0.4× 82 1.3× 100 1.4k

Countries citing papers authored by Lorena S. Sciarini

Since Specialization
Citations

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

Fields of papers citing papers by Lorena S. Sciarini

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Lorena S. Sciarini. 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 Lorena S. Sciarini. The network helps show where Lorena S. Sciarini may publish in the future.

Co-authorship network of co-authors of Lorena S. Sciarini

This figure shows the co-authorship network connecting the top 25 collaborators of Lorena S. Sciarini. A scholar is included among the top collaborators of Lorena S. Sciarini 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 Lorena S. Sciarini. Lorena S. Sciarini 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.
Sciarini, Lorena S., et al.. (2025). Enhancing the technological quality of breads with gluten-free sourdough: application of lactic acid bacteria and yeast as lyophilized starters. Food Bioscience. 71. 107328–107328. 1 indexed citations
2.
Sciarini, Lorena S., et al.. (2024). Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads. International Journal of Gastronomy and Food Science. 37. 100970–100970. 7 indexed citations
3.
Sciarini, Lorena S., Pablo Martín Palavecino, Pablo D. Ribotta, & Gabriela N. Barrera. (2023). Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality. Foods. 12(4). 756–756. 12 indexed citations
4.
5.
Salvucci, Emiliano, et al.. (2022). Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties. International Journal of Food Science & Technology. 57(8). 4804–4815. 12 indexed citations
6.
Barrera, Gabriela N., et al.. (2021). Pasting, gelatinization, and rheological properties of wheat starch in the presence of sucrose and gluten. European Food Research and Technology. 247(5). 1083–1093. 8 indexed citations
7.
Sciarini, Lorena S., et al.. (2020). Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough. Current Microbiology. 78(1). 255–264. 20 indexed citations
8.
Paesani, Candela, Malena Moiraghi, Lorena S. Sciarini, & Gabriela Pérez. (2020). Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use. Journal of Food Science and Technology. 58(4). 1462–1469. 7 indexed citations
9.
Paesani, Candela, Alicia L. Degano, Emiliano Salvucci, et al.. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science. 93. 102956–102956. 27 indexed citations
10.
Paesani, Candela, Lorena S. Sciarini, Malena Moiraghi, et al.. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT. 134. 110253–110253. 21 indexed citations
11.
Moiraghi, Malena, Lorena S. Sciarini, Candela Paesani, Alberto E. León, & Gabriela Pérez. (2019). Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality. Journal of Food Science and Technology. 56(10). 4474–4481. 21 indexed citations
12.
Sciarini, Lorena S., et al.. (2017). A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility. Journal of Food Science and Technology. 54(1). 244–252. 57 indexed citations
13.
Moiraghi, Malena, et al.. (2017). Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans. Cereal Chemistry. 94(4). 670–676. 2 indexed citations
14.
Sciarini, Lorena S., et al.. (2016). El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan. Agriscientia. 33(2). 61–74. 8 indexed citations
15.
Sciarini, Lorena S., et al.. (2013). Properties of sugar-snap cookies as influenced by lauric-based shortenings. Journal of Cereal Science. 58(2). 234–240. 30 indexed citations
16.
Sciarini, Lorena S., Pablo D. Ribotta, Alberto E. León, & Gabriela Pérez. (2012). Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. Journal of Food Engineering. 111(4). 590–597. 155 indexed citations
17.
Sciarini, Lorena S., Pablo D. Ribotta, Alberto E. León, & Gabriela Pérez. (2011). Influence of enzyme active and inactive soy flours on cassava and corn starch properties. Starch - Stärke. 64(2). 126–135. 8 indexed citations
18.
Sciarini, Lorena S., Pablo D. Ribotta, Alberto E. León, & Gabriela Pérez. (2010). Effect of hydrocolloids on gluten‐free batter properties and bread quality. International Journal of Food Science & Technology. 45(11). 2306–2312. 91 indexed citations
19.
Sciarini, Lorena S., et al.. (2008). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids. 23(2). 306–313. 203 indexed citations
20.
Sciarini, Lorena S., Pablo D. Ribotta, Alberto E. León, & Gabriela Pérez. (2008). Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality. Food and Bioprocess Technology. 3(4). 577–585. 165 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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