Márcio Schmiele

2.3k total citations
106 papers, 1.3k citations indexed

About

Márcio Schmiele is a scholar working on Food Science, Nutrition and Dietetics and Forestry. According to data from OpenAlex, Márcio Schmiele has authored 106 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 58 papers in Food Science, 54 papers in Nutrition and Dietetics and 28 papers in Forestry. Recurrent topics in Márcio Schmiele's work include Food composition and properties (49 papers), Agricultural and Food Sciences (27 papers) and Microbial Metabolites in Food Biotechnology (22 papers). Márcio Schmiele is often cited by papers focused on Food composition and properties (49 papers), Agricultural and Food Sciences (27 papers) and Microbial Metabolites in Food Biotechnology (22 papers). Márcio Schmiele collaborates with scholars based in Brazil, Peru and Ecuador. Márcio Schmiele's co-authors include Yoon Kil Chang, Caroline Joy Steel, María Teresa Pedrosa Silva Clerici, Leandra Zafalon Jaekel, Ludmilla de Carvalho Oliveira, Andrea Carla da Silva Barretto, Marise Aparecida Rodrigues Pollonio, Elizabeth Harumi Nabeshima, Mária Hermínia Ferrari Felisberto and Alline Artigiani Lima Tribst and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Research International.

In The Last Decade

Márcio Schmiele

96 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Márcio Schmiele Brazil	17	766	751	274	152	132	106	1.3k
Oluwatooyin F. Osundahunsi Nigeria	16	622 0.8×	568 0.8×	356 1.3×	153 1.0×	55 0.4×	51	1.1k
Rossana Maria Feitosa de Figueirêdo Brazil	17	954 1.2×	273 0.4×	366 1.3×	111 0.7×	192 1.5×	183	1.3k
Roberto Gutiérrez‐Dorado Mexico	23	726 0.9×	657 0.9×	496 1.8×	223 1.5×	50 0.4×	87	1.3k
Erasmo Herman‐Lara Mexico	20	716 0.9×	320 0.4×	227 0.8×	136 0.9×	47 0.4×	61	1.1k
Myriam de las Mercedes Salas‐Mellado Brazil	18	854 1.1×	520 0.7×	326 1.2×	362 2.4×	67 0.5×	44	1.3k
Oladipupo Q. Adiamo Saudi Arabia	21	729 1.0×	327 0.4×	647 2.4×	162 1.1×	96 0.7×	61	1.3k
Eric O. Amonsou South Africa	21	789 1.0×	658 0.9×	492 1.8×	145 1.0×	56 0.4×	74	1.3k
Olivier Roiseux Belgium	9	1.1k 1.5×	1.1k 1.4×	793 2.9×	169 1.1×	104 0.8×	10	2.0k
Pedro A. Caballero Spain	22	1.3k 1.7×	1.7k 2.2×	515 1.9×	89 0.6×	63 0.5×	40	2.1k
Maria Elieidy Gomes de Oliveira Brazil	18	859 1.1×	377 0.5×	202 0.7×	332 2.2×	63 0.5×	69	1.2k

Countries citing papers authored by Márcio Schmiele

Since Specialization

Citations

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

Fields of papers citing papers by Márcio Schmiele

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Márcio Schmiele

This figure shows the co-authorship network connecting the top 25 collaborators of Márcio Schmiele. A scholar is included among the top collaborators of Márcio Schmiele 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 Márcio Schmiele. Márcio Schmiele is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Neves, Nathália de Andrade, Raquel Guidetti Vendruscolo, Márcio Schmiele, et al.. (2025). Impact of ultrasound-assisted intermittent hydration during pumpkin seed germination on the structure, nutritional, bioactive, physical and techno-functional properties of flours. LWT. 222. 117654–117654. 3 indexed citations

Barcia, Milene Teixeira, et al.. (2025). Underexploited fruits from the Brazilian Cerrado: Biodiversity, phenolic composition and biological activities. Food Bioscience. 66. 106269–106269. 2 indexed citations

Araújo, Marco Aurélio de, et al.. (2025). Green Chemistry and Multivariate Optimization in the Extraction of Phenolic Compounds: The Potential of NaDES in Alternative Raw Materials for Expanded Extrudates. Methods and Protocols. 8(4). 82–82. 1 indexed citations

Schmiele, Márcio, et al.. (2025). Changes in Chlorophyll a Fluorescence in Ipomoea batatas (Convolvulaceae) Genotypes Under Attack by Bedellia somnulentella (Lepidoptera: Bedelliidae). Plants. 14(22). 3529–3529.

Schmiele, Márcio, et al.. (2025). Potential of Andean Grains as Substitutes for Animal Proteins in Vegetarian and Vegan Diets: A Nutritional and Functional Analysis. Foods. 14(17). 2987–2987.

Paucar‐Menacho, Luz María, et al.. (2024). Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains. Foods. 13(2). 353–353. 2 indexed citations

Neves, Nathália de Andrade, et al.. (2024). Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance. Foods. 13(17). 2683–2683.

Neves, Nathália de Andrade, Raquel Guidetti Vendruscolo, Márcio Schmiele, et al.. (2024). Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed. Food Bioscience. 61. 104763–104763. 8 indexed citations

Souza, Sérgio Michielon de, et al.. (2024). Cocoyam is an Unconventional, Innovative, and Sustainable Source of Starch with Potential use in Sleek and Functional Biodegradable Films. Starch - Stärke. 77(3). 2 indexed citations

10.

Massaretto, Isabel Louro, Sílvia Letícia Rivero Meza, Márcio Schmiele, Úrsula Maria Lanfer Marquez, & Patrícia Sinnecker. (2023). Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.). Biocatalysis and Agricultural Biotechnology. 50. 102705–102705. 4 indexed citations

11.

Neves, Nathália de Andrade, et al.. (2023). New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters. Foods. 12(21). 3902–3902. 3 indexed citations

12.

Massaretto, Isabel Louro, Sílvia Letícia Rivero Meza, Patrícia Sinnecker, et al.. (2022). Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking process. Research Society and Development. 11(9). e24411931799–e24411931799. 7 indexed citations

13.

Alves, Armindo Antônio, Acácio A. Pigoso, Yoon Kil Chang, et al.. (2021). Alterações induzidas pela dieta com diferentes concentrações de amido resistente no metabolismo de carboidratos e de lipídeos, em ratos Wistar. Research Society and Development. 10(7). e18110716448–e18110716448. 2 indexed citations

14.

Chang, Yoon Kil, et al.. (2021). Root and tuber flours to improve nutritional quality in instant noodles. Research Society and Development. 10(4). e23610414086–e23610414086. 1 indexed citations

15.

Schmiele, Márcio, et al.. (2021). Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties. International Journal of Food Science & Technology. 56(8). 4182–4190. 11 indexed citations

16.

Clerici, María Teresa Pedrosa Silva, et al.. (2021). Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.. Research Society and Development. 10(3). e44510313556–e44510313556. 9 indexed citations

17.

Meza, Sílvia Letícia Rivero, Isabel Louro Massaretto, Patrícia Sinnecker, et al.. (2020). Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. International Journal of Food Science & Technology. 56(7). 3218–3226. 22 indexed citations

18.

Pinto, Nísia Andrade Villela Dessimoni, et al.. (2020). Desempenho antimicrobiano em bolores isolados de muffins e capacidade antioxidante de óleos de café (Coffea arabica L.) cru e torrado. Research Society and Development. 9(10). e9289109285–e9289109285. 2 indexed citations

19.

Veeck, Ana Paula de Lima, et al.. (2015). Sensory Properties Evaluation of Pine Nut (araucaria Angustifolia) Cereal Bars Using Response Surface Methodology. SHILAP Revista de lepidopterología. 44. 115–120. 3 indexed citations

20.

Schmiele, Márcio, et al.. (2013). Meat Analogue Produced With Soy Protein Isolate And Vital Gluten By Thermoplastic Extrusion: Technological, Physicochemical And Nutritional Characteristics. Scopus. 3 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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