M. Raccach

771 total citations
42 papers, 593 citations indexed

About

M. Raccach is a scholar working on Food Science, Animal Science and Zoology and Biotechnology. According to data from OpenAlex, M. Raccach has authored 42 papers receiving a total of 593 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 19 papers in Animal Science and Zoology and 15 papers in Biotechnology. Recurrent topics in M. Raccach's work include Probiotics and Fermented Foods (18 papers), Meat and Animal Product Quality (18 papers) and Listeria monocytogenes in Food Safety (13 papers). M. Raccach is often cited by papers focused on Probiotics and Fermented Foods (18 papers), Meat and Animal Product Quality (18 papers) and Listeria monocytogenes in Food Safety (13 papers). M. Raccach collaborates with scholars based in United States and Israel. M. Raccach's co-authors include R.C. Baker, Shmuel Razin, Shlomo Rottem, R. L. HENRICKSON, Joe M. Regenstein, B.J. Juven, Jacqui Clinch, Gerald F. Combs, Yoav I. Henis and G. E. Combs and has published in prestigious journals such as International Journal of Food Microbiology, Journal of Food Science and Meat Science.

In The Last Decade

M. Raccach

42 papers receiving 541 citations

Peers

M. Raccach
C. Pennacchia Italy
M.C. Robach United States
Alida Sorrentino Italy
John A. Troller United States
Birgitte Bjørn Budde United Kingdom
Kamuran Ayhan Türkiye
Ana M. Diez Spain
Lothar Kröckel Germany
Igor Hernández Spain
Maria Luisa Scatassa Italy
C. Pennacchia Italy
M. Raccach
Citations per year, relative to M. Raccach M. Raccach (= 1×) peers C. Pennacchia

Countries citing papers authored by M. Raccach

Since Specialization
Citations

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

Fields of papers citing papers by M. Raccach

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

This figure shows the co-authorship network connecting the top 25 collaborators of M. Raccach. A scholar is included among the top collaborators of M. Raccach 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. Raccach. M. Raccach 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.
Raccach, M., et al.. (2005). Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model system. Meat Science. 72(4). 751–756. 4 indexed citations
2.
Raccach, M., et al.. (1999). The fermentation of whole wheat flour by Pediococcus pentosaceus. 5(3). 243–249. 2 indexed citations
3.
Raccach, M., et al.. (1997). The effect of temperature on the lactic acid fermentation of rye flour. Food Microbiology. 14(3). 213–220. 6 indexed citations
4.
Raccach, M., et al.. (1996). The effects of temperature and manganese on the natural fermentation of whole wheatflour.. Food Microbiology. 13(2). 149–157. 8 indexed citations
5.
Raccach, M., et al.. (1995). The inhibition of Listeria monocytogenes in milk by dehydrated pediococcal spent medium. Food Microbiology. 12. 229–235. 2 indexed citations
6.
Raccach, M., et al.. (1989). Antibiosis of some lactic acid bacteria including Lactobacillus acidophilus toward Listeria monocytogenes. International Journal of Food Microbiology. 9(1). 25–32. 28 indexed citations
7.
Raccach, M.. (1987). Pediococci and Biotechnology. PubMed. 14(4). 291–309. 34 indexed citations
8.
Raccach, M.. (1985). Manganese and Lactic Acid Bacteria. Journal of Food Protection. 48(10). 895–898. 34 indexed citations
9.
Raccach, M., et al.. (1984). Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria. Journal of Food Protection. 47(8). 591–597. 6 indexed citations
10.
Raccach, M., et al.. (1984). Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica. Journal of Food Protection. 47(5). 354–358. 18 indexed citations
11.
Raccach, M.. (1984). Method for Selection of Lactic Acid Bacteria and Determination of Minimum Temperature for Meat Fermentations. Journal of Food Protection. 47(9). 670–671. 7 indexed citations
12.
Raccach, M.. (1984). THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW1. Journal of Food Safety. 6(3). 141–170. 99 indexed citations
13.
Raccach, M.. (1981). Control of Staphylococcus aureus in Dry Sausage by a Newly Developed Meat Starter Culture and Phenolic-Type Antioxidants. Journal of Food Protection. 44(9). 665–669. 21 indexed citations
14.
Raccach, M. & R. L. HENRICKSON. (1979). Microbial Aspects of Mechanical Tenderization of Beef. Journal of Food Protection. 42(12). 971–973. 7 indexed citations
15.
Raccach, M. & R.C. Baker. (1979). Fermented Mechanically Deboned Poultry Meat and Survival of Staphylococcus aureus. Journal of Food Protection. 42(3). 214–217. 9 indexed citations
16.
Raccach, M. & R. L. HENRICKSON. (1978). Storage Stability and Bacteriological Profile of Refrigerated Ground Beef from Electrically-Stimulated Hot-Boned Carcasses. Journal of Food Protection. 41(12). 957–960. 15 indexed citations
17.
Raccach, M. & R.C. Baker. (1978). Lactic Acid Bacteria as an Antispoilage and Safety Factor in Cooked, Mechanically Deboned Poultry Meat. Journal of Food Protection. 41(9). 703–705. 26 indexed citations
18.
Raccach, M. & R.C. Baker. (1978). Formation of Hydrogen Peroxide by Meat Starter Cultures. Journal of Food Protection. 41(10). 798–799. 14 indexed citations
19.
Raccach, M. & B.J. Juven. (1976). Effect of suspending and plating media on the recovery of Salmonella gallinarum following freezing and thawing*. International Journal of Food Science & Technology. 11(3). 221–228. 8 indexed citations
20.
Raccach, M., Shlomo Rottem, & Shmuel Razin. (1975). Survival of Frozen Mycoplasmas. Applied Microbiology. 30(2). 167–171. 19 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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