M. D’Arrigo

1.5k total citations
26 papers, 1.1k citations indexed

About

M. D’Arrigo is a scholar working on Animal Science and Zoology, Biochemistry and Molecular Biology. According to data from OpenAlex, M. D’Arrigo has authored 26 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Animal Science and Zoology, 9 papers in Biochemistry and 6 papers in Molecular Biology. Recurrent topics in M. D’Arrigo's work include Meat and Animal Product Quality (9 papers), Phytochemicals and Antioxidant Activities (7 papers) and Animal Nutrition and Physiology (5 papers). M. D’Arrigo is often cited by papers focused on Meat and Animal Product Quality (9 papers), Phytochemicals and Antioxidant Activities (7 papers) and Animal Nutrition and Physiology (5 papers). M. D’Arrigo collaborates with scholars based in Spain, Cuba and United Kingdom. M. D’Arrigo's co-authors include J. Alfredo Martínéz, Ana García–Lafuente, Eva Guillamón, Ana Villares, Maurı́cio A. Rostagno, Irene Palacios, Miguel Lozano, Marı́a Isabel Cambero Rodríguez, Juan Antonio Ordóñez Pereda and Lorenzo de la Hoz and has published in prestigious journals such as Applied and Environmental Microbiology, Food Chemistry and Analytica Chimica Acta.

In The Last Decade

M. D’Arrigo

26 papers receiving 1.1k 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. D’Arrigo Spain 15 467 312 295 241 230 26 1.1k
Guang Xin China 19 435 0.9× 375 1.2× 231 0.8× 410 1.7× 73 0.3× 73 1.2k
Oktay Yıldız Türkiye 24 273 0.6× 673 2.2× 264 0.9× 701 2.9× 68 0.3× 50 1.8k
Diego Morales Spain 21 448 1.0× 214 0.7× 233 0.8× 348 1.4× 33 0.1× 48 1.1k
Jovana Petrović Serbia 22 277 0.6× 299 1.0× 303 1.0× 378 1.6× 33 0.1× 53 1.2k
Norhaniza Aminudin Malaysia 20 465 1.0× 256 0.8× 411 1.4× 119 0.5× 38 0.2× 48 1.1k
Zhi‐Zhi Du China 20 195 0.4× 86 0.3× 467 1.6× 317 1.3× 124 0.5× 53 1.3k
Amira R. Khattab Egypt 18 100 0.2× 121 0.4× 295 1.0× 305 1.3× 99 0.4× 34 934
Amílcar L. António Portugal 28 505 1.1× 753 2.4× 260 0.9× 918 3.8× 125 0.5× 72 1.9k
Jorge Sá Morais Portugal 11 195 0.4× 354 1.1× 156 0.5× 278 1.2× 44 0.2× 15 798
Simon Vlad Luca Germany 18 117 0.3× 149 0.5× 273 0.9× 604 2.5× 76 0.3× 62 1.2k

Countries citing papers authored by M. D’Arrigo

Since Specialization
Citations

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

Fields of papers citing papers by M. D’Arrigo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. D’Arrigo

This figure shows the co-authorship network connecting the top 25 collaborators of M. D’Arrigo. A scholar is included among the top collaborators of M. D’Arrigo 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. D’Arrigo. M. D’Arrigo 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.
D’Arrigo, M., Jonathan Delgado, Jesús García‐Parra, et al.. (2025). Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure. Foods. 14(4). 594–594. 1 indexed citations
2.
Carrapiso, Ana I., María Jesús Martín, M. D’Arrigo, et al.. (2024). High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”). Foods. 13(5). 687–687. 4 indexed citations
3.
D’Arrigo, M., M.J. Petrón, Jonathan Delgado, et al.. (2024). Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo). Foods. 13(19). 3133–3133. 1 indexed citations
4.
D’Arrigo, M., Jonathan Delgado, Javier Rocha-Pimienta, Marı́a Valdés, & Rosario Ramírez. (2024). Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment. Foods. 13(1). 149–149. 5 indexed citations
5.
D’Arrigo, M., Ana García–Lafuente, Daniel Bravo, et al.. (2023). Staphylococcus aureus in the Processing Environment of Cured Meat Products. Foods. 12(11). 2161–2161. 19 indexed citations
6.
D’Arrigo, M., Laura Mateo‐Vivaracho, Eva Guillamón, et al.. (2020). Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities. Food Microbiology. 92. 103581–103581. 23 indexed citations
7.
Villares, Ana, Eva Guillamón, Laura Mateo‐Vivaracho, M. D’Arrigo, & Ana García–Lafuente. (2012). Strategies for the Preparation and Concentration of Mushroom Aromatic Products. Recent Patents on Food Nutrition & Agriculture. 4(2). 107–113. 2 indexed citations
8.
D’Arrigo, M., Maurı́cio A. Rostagno, Ana Villares, et al.. (2012). Development of Meat and Poultry Products Enriched with n-3 PUFAs and their Functional Role. Current Nutrition & Food Science. 7(4). 253–270. 2 indexed citations
9.
D’Arrigo, M., Ana García–Lafuente, Eva Guillamón, et al.. (2011). Comparison of different types of stationary phases for the analysis of soy isoflavones by HPLC. Analytical and Bioanalytical Chemistry. 400(5). 1251–1261. 9 indexed citations
10.
Palacios, Irene, Carlos Moro, Miguel Ángel Lozano, et al.. (2011). Use of Modified Atmosphere Packaging to Preserve Mushroom Quality during Storage. Recent Patents on Food Nutrition & Agriculture. 3(3). 196–203. 10 indexed citations
11.
Moro, Carlos, Irene Palacios, Miguel Lozano, et al.. (2011). Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages. Food Chemistry. 130(2). 350–355. 162 indexed citations
12.
Palacios, Irene, Miguel Lozano, C. Moro, et al.. (2011). Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food Chemistry. 128(3). 674–678. 368 indexed citations
13.
Rostagno, Maurı́cio A., M. D’Arrigo, Eva Guillamón, et al.. (2010). Fast and simultaneous determination of phenolic compounds and caffeine in teas, mate, instant coffee, soft drink and energetic drink by high-performance liquid chromatography using a fused-core column. Analytica Chimica Acta. 685(2). 204–211. 133 indexed citations
14.
D’Arrigo, M., Ana García–Lafuente, Eva Guillamón, et al.. (2010). Fast analysis of isoflavones by high-performance liquid chromatography using a column packed with fused-core particles. Talanta. 82(5). 1986–1994. 31 indexed citations
15.
García–Lafuente, Ana, Carlos Moro, Ana Villares, et al.. (2010). Mushrooms as a Source of Anti-Inflammatory Agents. Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry. 9(2). 125–141. 33 indexed citations
16.
Rostagno, Maurı́cio A., M. D’Arrigo, & J. Alfredo Martínéz. (2010). Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods. TrAC Trends in Analytical Chemistry. 29(6). 553–561. 52 indexed citations
17.
Hoz, Lorenzo de la, M. D’Arrigo, Marı́a Isabel Cambero Rodríguez, & Juan Antonio Ordóñez Pereda. (2004). Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage. Meat Science. 67(3). 485–495. 85 indexed citations
18.
D’Arrigo, M., Lorenzo de la Hoz, Marı́a Isabel Cambero Rodríguez, et al.. (2004). Production of n-3 fatty acid enriched pork liver pâté. LWT. 37(6). 585–591. 21 indexed citations
19.
Hoz, Lorenzo de la, C.J. López-Bote, Marı́a Isabel Cambero Rodríguez, et al.. (2003). Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle. Meat Science. 65(3). 1039–1044. 48 indexed citations
20.
D’Arrigo, M., Lorenzo de la Hoz, C.J. López-Bote, et al.. (2002). Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation. Nutrition Research. 22(10). 1189–1196. 16 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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