This map shows the geographic impact of M. Lucisano'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. Lucisano with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites M. Lucisano more than expected).
This network shows the impact of papers produced by M. Lucisano. 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. Lucisano. The network helps show where M. Lucisano may publish in the future.
Co-authorship network of co-authors of M. Lucisano
This figure shows the co-authorship network connecting the top 25 collaborators of M. Lucisano.
A scholar is included among the top collaborators of M. Lucisano 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. Lucisano. M. Lucisano is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Cappa, Carola, M. Lucisano, & M. Mariotti. (2011). Rheological properties of gels obtained from gluten-free raw materials during a short term ageing.1 indexed citations
Pompei, C., E. Casiraghi, & M. Lucisano. (1994). A METHOD FOR THE EVALUATION OF CURD SYNERESIS. Milk science international/Milchwissenschaft. 49(10). 562–564.3 indexed citations
13.
Lucisano, M., C. Pompei, E. Casiraghi, & Angela Maria Rizzo. (1994). Milk pasteurization. Evaluation of thermal damage. Italian Journal of Food Science. 6(2). 185–197.13 indexed citations
14.
Casiraghi, E. & M. Lucisano. (1991). Rennet coagulation of milk retentates. Effect of the addition of sodium chloride and citrate before ultrafiltration.. Milk science international/Milchwissenschaft. 46(12). 775–778.8 indexed citations
15.
Lucisano, M., et al.. (1991). Characterization of provolone cheese ii. proposal for a quality control procedure. Italian Journal of Food Science. 3(2). 113–126.2 indexed citations
16.
Pompei, C., et al.. (1991). Characterization of Provolone cheese. I.Selection of variables. Italian Journal of Food Science. 3(2). 101–112.1 indexed citations
17.
Lucisano, M., et al.. (1991). Comparative microbial lethality and thermal damage during microwave and conventional heating in mussels (Mytilus edulis). 41(2). 147–160.2 indexed citations
18.
Pompei, C., M. Lucisano, & E. Casiraghi. (1987). Texture evaluation of Provolone cheeses with two different ripening times. LWT. 20(5). 251–258.3 indexed citations
19.
Peri, Claudio, et al.. (1985). Studies on coagulation of milk ultrafiltration retentates. II. Kinetics of whey syneresis. Milk science international/Milchwissenschaft. 40(11). 650–652.23 indexed citations
20.
Lucisano, M., et al.. (1985). Studies on coagulation of milk ultrafiltration retentates. I. Coagulation kinetics. Milk science international/Milchwissenschaft. 40(10). 600–604.20 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.