M. Malacarne

748 total citations
41 papers, 549 citations indexed

About

M. Malacarne is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, M. Malacarne has authored 41 papers receiving a total of 549 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 20 papers in Plant Science and 12 papers in Biochemistry. Recurrent topics in M. Malacarne's work include Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (20 papers) and Phytochemicals and Antioxidant Activities (12 papers). M. Malacarne is often cited by papers focused on Fermentation and Sensory Analysis (26 papers), Horticultural and Viticultural Research (20 papers) and Phytochemicals and Antioxidant Activities (12 papers). M. Malacarne collaborates with scholars based in Italy, United Kingdom and New Zealand. M. Malacarne's co-authors include Roberto Larcher, Tiziana Nardin, Giorgio Nicolini, Raffaele Guzzon, I. H. Hutchinson, P. Noonan, P.A. Duperrex, Tomás Román, Eduardo Dellacassa and Daniela Bertoldi and has published in prestigious journals such as Food Chemistry, Journal of Chromatography A and Food Hydrocolloids.

In The Last Decade

M. Malacarne

39 papers receiving 529 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. Malacarne Italy 14 314 181 131 123 101 41 549
Ai‐Jun Dong China 13 188 0.6× 73 0.4× 74 0.6× 29 0.2× 204 2.0× 63 735
Elisa Maria Bittencourt Dutra de Sousa Brazil 12 140 0.4× 90 0.5× 41 0.3× 79 0.6× 23 0.2× 22 466
Noël Durand France 23 555 1.8× 609 3.4× 24 0.2× 49 0.4× 178 1.8× 83 1.4k
Constantino Ferro Fontán Argentina 14 170 0.5× 76 0.4× 29 0.2× 27 0.2× 70 0.7× 27 466
Anders Hauer Møller Denmark 15 246 0.8× 86 0.5× 44 0.3× 30 0.2× 24 0.2× 33 563
Yuzong Zhang China 12 88 0.3× 82 0.5× 8 0.1× 25 0.2× 220 2.2× 29 407
Daniela Manzini Italy 14 295 0.9× 109 0.6× 4 0.0× 77 0.6× 8 0.1× 22 657
B. Milić Serbia 8 80 0.3× 61 0.3× 22 0.2× 100 0.8× 22 0.2× 18 324
Teiji Uchida Japan 10 186 0.6× 376 2.1× 19 0.1× 99 0.8× 27 0.3× 15 886
Xinxin Zhao China 16 402 1.3× 84 0.5× 62 0.5× 73 0.6× 2 0.0× 37 810

Countries citing papers authored by M. Malacarne

Since Specialization
Citations

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

Fields of papers citing papers by M. Malacarne

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of M. Malacarne. A scholar is included among the top collaborators of M. Malacarne 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. Malacarne. M. Malacarne 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
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Malacarne, M., P. Formaggioni, P. Franceschi, & Andrea Summer. (2020). Influenza dei fattori genetici sulla resa in formaggio Parmigiano Reggiano e Grana Padano: una minireview. 70(2). 18–18.
4.
Román, Tomás, Laura Barp, M. Malacarne, et al.. (2019). Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties. European Food Research and Technology. 245(11). 2373–2383. 11 indexed citations
5.
Nicolini, Giorgio, Tomás Román, Silvia Carlin, et al.. (2018). Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps. Journal of the Institute of Brewing. 124(4). 457–466. 17 indexed citations
6.
Malacarne, M., et al.. (2017). Botanical origin characterisation of tannins using infrared spectroscopy. Food Chemistry. 267. 204–209. 13 indexed citations
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Dellacassa, Eduardo, et al.. (2016). Free and glycosylated simple phenol profiling in Apulian Italian wines. Food Chemistry. 206. 260–266. 16 indexed citations
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Malacarne, M., Tiziana Nardin, Daniela Bertoldi, Giorgio Nicolini, & Roberto Larcher. (2016). Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles. Food Chemistry. 206. 274–283. 18 indexed citations
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Bertoldi, Daniela, Tomás Román, Raffaele Guzzon, et al.. (2016). Vitality and detoxification ability of yeasts in naturally As-rich musts. European Food Research and Technology. 242(10). 1655–1662. 3 indexed citations
12.
Nicolini, Giorgio, et al.. (2015). Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 1 indexed citations
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Guzzon, Raffaele, M. Malacarne, Sergio Moser, & Roberto Larcher. (2015). Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines. CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach). 4(1). 4 indexed citations
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Malacarne, M., et al.. (2013). Use of Fourier transform infrared spectroscopy to create models forecasting the tartaric stability of wines. Talanta. 117. 505–510. 5 indexed citations
16.
Larcher, Roberto, et al.. (2011). 4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose. Food Chemistry. 132(4). 2126–2130. 23 indexed citations
17.
Guzzon, Raffaele, Giorgio Nicolini, Tiziana Nardin, Roberto Larcher, & M. Malacarne. (2010). Qualità microbiologica e presentazioni enologiche di starter per la fermentatione alcolica. 46(1). 87–92. 1 indexed citations
18.
Pauciullo, Alfredo, et al.. (2007). Influenza del polimorfismo genetico delle caseine calcio-sensibili su caratteristiche strutturali, nutrizionali, attitudine casearia e proprietà ipoallergeniche del latte di capra. Institutional Research Information System University of Turin (University of Turin). 58(4). 257–271. 5 indexed citations
19.
Malacarne, M., P.A. Duperrex, A. W. Edwards, et al.. (1987). Fluctuations during JET discharges with H-mode. Plasma Physics and Controlled Fusion. 29(12). 1675–1686. 10 indexed citations
20.
Malacarne, M. & I. H. Hutchinson. (1986). Soft X-ray emission fluctuations in the HBTX1A reversed field pinch. Plasma Physics and Controlled Fusion. 28(5). 823–837. 4 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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