M. Biasutti

770 total citations
20 papers, 622 citations indexed

About

M. Biasutti is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, M. Biasutti has authored 20 papers receiving a total of 622 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 7 papers in Molecular Biology and 5 papers in Animal Science and Zoology. Recurrent topics in M. Biasutti's work include Probiotics and Fermented Foods (9 papers), Proteins in Food Systems (9 papers) and Meat and Animal Product Quality (5 papers). M. Biasutti is often cited by papers focused on Probiotics and Fermented Foods (9 papers), Proteins in Food Systems (9 papers) and Meat and Animal Product Quality (5 papers). M. Biasutti collaborates with scholars based in Italy and Belgium. M. Biasutti's co-authors include Nadia Innocente, Giuseppe Comi, Sabrina Moret, Elena Venir, Luca Cocolin, Marilena Marino, Michela Maifreni, M. Spaziani, Lucilla Iacumin and Ingrid Bartolomeoli and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and International Journal of Food Microbiology.

In The Last Decade

M. Biasutti

20 papers receiving 608 citations

Peers

M. Biasutti

ASZ

BIOTE

Atanu Jana India

Ekaterini Moschopoulou Greece

Cristiana Chiavari Italy

Sophie Jeanson France

Ahmet Küçükçetin Türkiye

Katleen Coudijzer Belgium

Anna Zamora Spain

M.-N. Leclercq-Perlat France

Larissa P. Margalho Brazil

Bernardo Prieto Spain

Atanu Jana India

M. Biasutti

614 ×1.5

187 ×0.6

147 ×1.0

ASZ

64 ×0.6

BIOTE

177 ×2.2

Citations per year, relative to M. Biasutti M. Biasutti (= 1×) peers Atanu Jana

Countries citing papers authored by M. Biasutti

Since Specialization

Citations

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

Fields of papers citing papers by M. Biasutti

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Biasutti

This figure shows the co-authorship network connecting the top 25 collaborators of M. Biasutti. A scholar is included among the top collaborators of M. Biasutti 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 M. Biasutti. M. Biasutti 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

Calligaris, Sonia, et al.. (2015). Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids. International Journal of Food Science & Technology. 50(9). 2129–2134. 9 indexed citations

Innocente, Nadia, et al.. (2015). Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt. LWT. 66. 158–164. 32 indexed citations

Innocente, Nadia, et al.. (2014). Effect of high‐pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions. International Journal of Food Science & Technology. 49(9). 1992–2000. 12 indexed citations

Maifreni, Michela, F. Frigo, Ingrid Bartolomeoli, et al.. (2013). Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. Journal of Dairy Research. 80(1). 122–127. 49 indexed citations

Biasutti, M., Elena Venir, Marilena Marino, Michela Maifreni, & Nadia Innocente. (2013). Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream. International Dairy Journal. 32(1). 40–45. 30 indexed citations

Segat, Annalisa, M. Biasutti, Lucilla Iacumin, et al.. (2013). Use of ozone in production chain of high moisture Mozzarella cheese. LWT. 55(2). 513–520. 44 indexed citations

Innocente, Nadia, Marina Munari, & M. Biasutti. (2012). Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening. Journal of Dairy Science. 96(1). 26–32. 19 indexed citations

Innocente, Nadia & M. Biasutti. (2012). Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality. Journal of Dairy Science. 96(2). 740–751. 16 indexed citations

Venir, Elena, et al.. (2010). Dynamic high pressure–induced gelation in milk protein model systems. Journal of Dairy Science. 93(2). 483–494. 19 indexed citations

10.

Innocente, Nadia, et al.. (2010). Feasibility of the SPME method for the determination of the aroma retention capacity of proteose–peptone milk protein fraction at different pH values. Food Chemistry. 124(3). 1249–1257. 12 indexed citations

11.

Biasutti, M., et al.. (2010). Rheological properties of model dairy emulsions as affected by high pressure homogenization. Innovative Food Science & Emerging Technologies. 11(4). 580–586. 25 indexed citations

12.

Innocente, Nadia, M. Biasutti, & Christophe Blecker. (2010). HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate. International Dairy Journal. 21(4). 222–228. 17 indexed citations

13.

Innocente, Nadia, et al.. (2009). Aroma retention capacity of different whey protein concentrates.. Milk science international/Milchwissenschaft. 64(3). 304–307. 6 indexed citations

14.

Innocente, Nadia, et al.. (2009). Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes. Journal of Dairy Science. 92(5). 1864–1875. 69 indexed citations

15.

Innocente, Nadia, et al.. (2009). Presence of biogenic amines in a traditional salted Italian cheese. International Journal of Dairy Technology. 62(2). 154–160. 16 indexed citations

16.

Innocente, Nadia, M. Biasutti, & Piergiorgio Comuzzo. (2007). Characterization of a traditional semi-hard Italian cheese produced by soaking in wine. Food Chemistry. 105(4). 1452–1456. 10 indexed citations

17.

Biasutti, M. & Nadia Innocente. (2006). Effect of a post-processing phase on the volatile flavour compounds of Asino cheese. Institutional Research Information System (University of Udine). 3 indexed citations

18.

Innocente, Nadia, et al.. (2006). Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract. Food Chemistry. 101(3). 1285–1289. 126 indexed citations

19.

Cocolin, Luca, et al.. (2004). The late blowing in cheese: a new molecular approach to study the microbial ecology of the alteration process. 90. 79–82. 1 indexed citations

20.

Cocolin, Luca, Nadia Innocente, M. Biasutti, & Giuseppe Comi. (2003). The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. International Journal of Food Microbiology. 90(1). 83–91. 107 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.

Explore authors with similar magnitude of impact