Marco Antônio Trindade
About
In The Last Decade
Marco Antônio Trindade
105 papers receiving 3.1k citations
Peers
Comparison fields: 5 of 112
- Food Science 1.7k
- Animal Science and Zoology 1.7k
- Biochemistry 621
- Molecular Biology 579
- Nutrition and Dietetics 501
Countries citing papers authored by Marco Antônio Trindade
This map shows the geographic impact of Marco Antônio Trindade'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 Marco Antônio Trindade with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Marco Antônio Trindade more than expected).
Fields of papers citing papers by Marco Antônio Trindade
This network shows the impact of papers produced by Marco Antônio Trindade. 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 Marco Antônio Trindade. The network helps show where Marco Antônio Trindade may publish in the future.
Co-authorship network of co-authors of Marco Antônio Trindade
This figure shows the co-authorship network connecting the top 25 collaborators of Marco Antônio Trindade. A scholar is included among the top collaborators of Marco Antônio Trindade 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 Marco Antônio Trindade. Marco Antônio Trindade is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 3 | |
| 2 | 0 | |
| 3 | 13 | |
| 4 | 2 | |
| 5 | 6 | |
| 6 | 5 | |
| 7 | 129 | |
| 8 | 86 | |
| 9 | 12 | |
| 10 | 2 | |
| 11 | 123 | |
| 12 | 61 | |
| 13 | 20 | |
| 14 | ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT | 18 |
| 15 | MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT | 12 |
| 16 | Protein denaturation during the processing of sausage prepared with nile tilapia fillet and minced fish | 3 |
| 17 | Determinação de parâmetros físico-químicos e de aceitação sensorial da carne de cordeiros proveniente de diferentes tipos raciais | 4 |
| 18 | Determinação de parâmetros físico-químicos e de aceitação sensorial da carne de cordeiros proveniente de diferentes tipos raciais Evaluation of physical, chemical and sensory parameters of lamb meat from different breeds | 2 |
| 19 | Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias | 3 |
| 20 | Adição de corantes em salsichas de tilápia do Nilo: efeito sobre a aceitação sensorial | 6 |
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.