M. C. Candioti

540 total citations
23 papers, 435 citations indexed

About

M. C. Candioti is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, M. C. Candioti has authored 23 papers receiving a total of 435 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 14 papers in Molecular Biology and 10 papers in Animal Science and Zoology. Recurrent topics in M. C. Candioti's work include Probiotics and Fermented Foods (17 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Meat and Animal Product Quality (9 papers). M. C. Candioti is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Meat and Animal Product Quality (9 papers). M. C. Candioti collaborates with scholars based in Argentina, Italy and Brazil. M. C. Candioti's co-authors include Erica Hynes, Amelia C. Rubiolo, Ana M.R. Pilosof, Carlos R. Carrara, María Julia Spotti, María J. Martinez, Carina V. Bergamini, Jorge Reinheimer, C.A. Zalazar and Andréa Quiberoni and has published in prestigious journals such as Journal of Dairy Science, Food Hydrocolloids and Journal of the Science of Food and Agriculture.

In The Last Decade

M. C. Candioti

23 papers receiving 415 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
M. C. Candioti Argentina 13 388 189 115 108 50 23 435
C. Coker New Zealand 10 315 0.8× 111 0.6× 63 0.5× 86 0.8× 39 0.8× 14 390
Junguo Wang China 9 307 0.8× 216 1.1× 110 1.0× 47 0.4× 32 0.6× 22 368
Masayuki Mikami Japan 8 185 0.5× 104 0.6× 76 0.7× 140 1.3× 24 0.5× 29 355
Mandy Jacob Germany 5 281 0.7× 147 0.8× 51 0.4× 44 0.4× 131 2.6× 9 400
Francesco Locci Italy 13 330 0.9× 206 1.1× 81 0.7× 113 1.0× 39 0.8× 24 409
Irene Comi Norway 8 152 0.4× 125 0.7× 88 0.8× 55 0.5× 23 0.5× 9 306
Mette Bakman Denmark 11 293 0.8× 130 0.7× 58 0.5× 99 0.9× 36 0.7× 12 415
Susann Mende Germany 9 390 1.0× 92 0.5× 222 1.9× 25 0.2× 58 1.2× 12 456
Metin Atamer Türkiye 8 330 0.9× 104 0.6× 161 1.4× 102 0.9× 27 0.5× 26 383
Rodrigo R. Roesch Canada 8 376 1.0× 87 0.5× 137 1.2× 46 0.4× 12 0.2× 8 431

Countries citing papers authored by M. C. Candioti

Since Specialization
Citations

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

Fields of papers citing papers by M. C. Candioti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. C. Candioti

This figure shows the co-authorship network connecting the top 25 collaborators of M. C. Candioti. A scholar is included among the top collaborators of M. C. Candioti 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. C. Candioti. M. C. Candioti 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.
Cuffia, Facundo, Carina V. Bergamini, & M. C. Candioti. (2018). Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics.. International Food Research Journal. 25(1). 399–407. 13 indexed citations
2.
Perotti, María Cristina, et al.. (2016). Plasmin and coagulant activities in a minicurd model system: Study of technological parameters. Journal of Dairy Science. 99(9). 7053–7062. 4 indexed citations
3.
Wolf, Irma Verónica, Guillermo H. Peralta, M. C. Candioti, & María Cristina Perotti. (2016). The role of propionibacteria in the volatile profile of Pategrás cheeses. Dairy Science and Technology. 96(4). 551–567. 7 indexed citations
4.
Bergamini, Carina V., et al.. (2015). Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. Journal of Dairy Research. 82(3). 375–384. 13 indexed citations
5.
Bergamini, Carina V., et al.. (2015). Influence of cheese making technologies on plasmin and coagulant associated proteolysis. LWT. 64(1). 282–288. 19 indexed citations
6.
Cuffia, Facundo, M. C. Candioti, & Carina V. Bergamini. (2015). Effect of brine concentration on the ripening of an Argentinean sheep’s milk cheese. Small Ruminant Research. 132. 60–66. 9 indexed citations
7.
Quiberoni, Andréa, et al.. (2013). Leuconostoc citreumMB1 as biocontrol agent ofListeria monocytogenesin milk. Journal of Dairy Research. 81(2). 137–145. 17 indexed citations
8.
Spotti, María Julia, María J. Martinez, Ana M.R. Pilosof, et al.. (2013). Rheological properties of whey protein and dextran conjugates at different reaction times. Food Hydrocolloids. 38. 76–84. 44 indexed citations
9.
Oliszewski, Rubén, Irma Verónica Wolf, Carina V. Bergamini, M. C. Candioti, & María Cristina Perotti. (2013). Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses. Journal of the Science of Food and Agriculture. 93(11). 2730–2742. 15 indexed citations
10.
Zalazar, C.A., et al.. (2012). Characterisation of Proteolysis Profile of Argentinean Sheep Cheeses Made by Two Different Production Methods. 2(1). 221–234. 1 indexed citations
11.
Bértola, Nora Cristina, et al.. (2010). Impact of primary proteolysis on texture and meltability of soft cheese.. 61(5). 279–294. 1 indexed citations
12.
Bergamini, Carina V., Erica Hynes, M. C. Candioti, & C.A. Zalazar. (2009). Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese. Journal of Dairy Science. 92(6). 2455–2467. 13 indexed citations
13.
Candioti, M. C., et al.. (2009). Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods. Journal of the Science of Food and Agriculture. 90(1). 36–42. 9 indexed citations
14.
Candioti, M. C., et al.. (2007). Influence of residual milk‐clotting enzyme and proteolysis on melting properties of soft cheese. International Journal of Dairy Technology. 60(3). 175–181. 3 indexed citations
15.
Hynes, Erica, et al.. (2004). Influence of Residual Milk-Clotting Enzyme on αs1 Casein Hydrolysis During Ripening of Reggianito Argentino Cheese. Journal of Dairy Science. 87(3). 565–573. 22 indexed citations
16.
Mercanti, Diego Javier, Irma Verónica Wolf, Carlos Alberto Meinardi, M. C. Candioti, & C.A. Zalazar. (2004). Influence of fat content and other variables on the Cremoso Argentino cheese meltability. Grasas y Aceites. 55(3). 296–302. 2 indexed citations
17.
Candioti, M. C., et al.. (2002). Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes. International Dairy Journal. 12(11). 923–931. 47 indexed citations
18.
Hynes, Erica, Carlos Alberto Meinardi, N. Sabbag, et al.. (2001). Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening. Journal of Dairy Science. 84(6). 1335–1340. 21 indexed citations
19.
Reinheimer, Jorge, et al.. (1990). Inhibition of coliform bacteria by lactic cultures. Australian Journal of Dairy Technology. 45(1). 5–9. 52 indexed citations
20.
Reinheimer, Jorge, et al.. (1985). Microflora psicrotrofa de leche cruda. Su naturaleza y niveles de contaminación en la zona de Santa Fe. 19(153). 76–80. 1 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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