Marco Arlorio

4.6k total citations
117 papers, 3.6k citations indexed

About

Marco Arlorio is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Marco Arlorio has authored 117 papers receiving a total of 3.6k indexed citations (citations by other indexed papers that have themselves been cited), including 48 papers in Food Science, 45 papers in Molecular Biology and 33 papers in Nutrition and Dietetics. Recurrent topics in Marco Arlorio's work include Phytochemicals and Antioxidant Activities (24 papers), Fermentation and Sensory Analysis (24 papers) and Identification and Quantification in Food (20 papers). Marco Arlorio is often cited by papers focused on Phytochemicals and Antioxidant Activities (24 papers), Fermentation and Sensory Analysis (24 papers) and Identification and Quantification in Food (20 papers). Marco Arlorio collaborates with scholars based in Italy, Portugal and United Kingdom. Marco Arlorio's co-authors include Jean Daniel Coïsson, Fabiano Travaglia, Monica Locatelli, Matteo Bordiga, A. Martelli, Cristiano Garino, Daniela Barile, Elisabetta Cereti, Maurizio Rinaldi and Paolo Cabras and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Marco Arlorio

115 papers receiving 3.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Marco Arlorio Italy 35 1.8k 1.2k 981 977 820 117 3.6k
Jean Daniel Coïsson Italy 33 1.7k 1.0× 1.1k 0.9× 900 0.9× 826 0.8× 842 1.0× 108 3.2k
Fabiano Travaglia Italy 31 1.5k 0.8× 856 0.7× 966 1.0× 569 0.6× 751 0.9× 83 2.8k
Eva Guillamón Spain 29 1.1k 0.6× 1.4k 1.2× 846 0.9× 944 1.0× 673 0.8× 54 3.8k
Ute Schweiggert‐Weisz Germany 38 2.5k 1.4× 1.1k 1.0× 791 0.8× 1.2k 1.2× 1.3k 1.6× 89 4.8k
Nicoleta Stănciuc Romania 32 1.9k 1.1× 586 0.5× 1.0k 1.0× 681 0.7× 619 0.8× 174 3.1k
Hong‐Sun Yook South Korea 27 1.8k 1.0× 734 0.6× 680 0.7× 604 0.6× 537 0.7× 222 2.9k
Avi Shpigelman Israel 31 2.1k 1.2× 1.4k 1.2× 755 0.8× 592 0.6× 608 0.7× 70 3.6k
Hanju Sun China 31 1.3k 0.7× 866 0.7× 333 0.3× 836 0.9× 637 0.8× 96 2.8k
Iuliana Aprodu Romania 29 1.6k 0.9× 984 0.9× 562 0.6× 557 0.6× 826 1.0× 148 2.9k
Elfadıl E. Babiker Saudi Arabia 45 3.2k 1.8× 2.8k 2.4× 1.1k 1.1× 886 0.9× 1.8k 2.2× 248 6.3k

Countries citing papers authored by Marco Arlorio

Since Specialization
Citations

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

Fields of papers citing papers by Marco Arlorio

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Marco Arlorio

This figure shows the co-authorship network connecting the top 25 collaborators of Marco Arlorio. A scholar is included among the top collaborators of Marco Arlorio 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 Arlorio. Marco Arlorio 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.
2.
Arlorio, Marco, et al.. (2025). Treatments of food and food by-products to enhance gut microbiota short-chain fatty acids production. Food Bioscience. 72. 107435–107435. 1 indexed citations
3.
Bordiga, Matteo, et al.. (2025). Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS‐GC‐IMS Versus GC × GC‐MS. International Journal of Food Science. 2025(1). 1302823–1302823.
4.
Bayen, Stéphane, Christopher T. Elliott, Marco Arlorio, et al.. (2024). Towards a harmonized approach for food authenticity marker validation and accreditation. Trends in Food Science & Technology. 149. 104550–104550. 9 indexed citations
5.
6.
Botta, Cristian, Irene Franciosa, Jean Daniel Coïsson, et al.. (2023). Beef carcass microbiota after slaughtering and primary cooling: A metataxonomic assessment to infer contamination drivers. Food Research International. 174(Pt 1). 113466–113466. 4 indexed citations
7.
Musio, Biagia, Stefano Todisco, Cristiano Garino, et al.. (2022). Non-Targeted NMR Method to Assess the Authenticity of Saffron and Trace the Agronomic Practices Applied for Its Production. Applied Sciences. 12(5). 2583–2583. 15 indexed citations
8.
Bordiga, Matteo, Rosa Perestrelo, José S. Câmara, et al.. (2020). Global volatile signature and polyphenols patterns in Vespolina wines according to vintage. International Journal of Food Science & Technology. 56(4). 1551–1561. 5 indexed citations
9.
Bordiga, Matteo, Emmanuelle Meudec, Pascale Williams, et al.. (2019). The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds. Food Chemistry. 285. 423–430. 20 indexed citations
10.
Cecchi, Lorenzo, Marzia Innocenti, Silvia Urciuoli, et al.. (2018). In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties. Food Chemistry. 271. 380–387. 29 indexed citations
11.
Locatelli, Monica, Fabiano Travaglia, Matteo Bordiga, et al.. (2018). Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products. Food Chemistry. 269. 603–609. 66 indexed citations
12.
Locatelli, Monica, Fabiano Travaglia, Matteo Bordiga, et al.. (2018). Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications. Food Research International. 115. 511–518. 58 indexed citations
13.
Tedeschi, Tullia, Andrea Faccini, Cristiano Garino, et al.. (2015). Isolation and full characterization of a potentially allergenic lipid transfer protein (LTP) protein in almond. Food Additives & Contaminants Part A. 32(5). 2525352290–2525352290. 10 indexed citations
14.
Locatelli, Monica, Jean Daniel Coïsson, Fabiano Travaglia, Matteo Bordiga, & Marco Arlorio. (2015). Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach. Journal of Agricultural and Food Chemistry. 63(32). 7294–7303. 29 indexed citations
15.
Garino, Cristiano, Angelo De Paolis, Jean Daniel Coïsson, & Marco Arlorio. (2015). Pru du 2S albumin or Pru du vicilin?. Computational Biology and Chemistry. 56. 30–32. 8 indexed citations
16.
Garino, Cristiano, et al.. (2011). Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via Real-Time PCR. Polish Journal of Food and Nutrition Sciences. 61. 1 indexed citations
17.
Zuidmeer, Laurian, Cristiano Garino, Justin Marsh, et al.. (2009). Isolation, cloning and confirmation as an allergen of the 2S albumin from hazelnut. Rothamsted Repository (Rothamsted Repository). 3 indexed citations
18.
Coïsson, Jean Daniel, et al.. (2009). Development and Validation of a SYBR-Green I Real-Time PCR Protocol To Detect Hazelnut (Corylus avellana L.) in Foods through Calibration via Plasmid Reference Standard. Journal of Agricultural and Food Chemistry. 57(23). 11201–11208. 30 indexed citations
19.
Caligiani, Augusta, et al.. (2007). GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin. Chirality. 19(4). 329–334. 66 indexed citations
20.
Arlorio, Marco, Jean Daniel Coïsson, & A. Martelli. (1999). Extraction methods for biogenic amines in wine and beer.. Italian Journal of Food Science. 11(4). 355–360. 5 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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