This map shows the geographic impact of Marco Poiana'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 Poiana with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Marco Poiana more than expected).
This network shows the impact of papers produced by Marco Poiana. 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 Poiana. The network helps show where Marco Poiana may publish in the future.
Co-authorship network of co-authors of Marco Poiana
This figure shows the co-authorship network connecting the top 25 collaborators of Marco Poiana.
A scholar is included among the top collaborators of Marco Poiana 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 Poiana. Marco Poiana is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Hărmănescu, Monica, Simona Drăgan, Marco Poiana, et al.. (2007). Metals composition of some functional food components: tomato sauce and decreased soy.. Lucrari Stiintifice - Universitatea de Stiinte Agricole a Banatului Timisoara, Medicina Veterinara. 40. 243–252.2 indexed citations
15.
Poiana, Marco, et al.. (2001). Ricerche sugli oli di oliva monovarietali. Nota XI - Contributo alla caratterizzazione dell'olio estratto dalle olive della cultivar Leccino coltivata nella provincia di Reggio Calabria. 78(11). 93–115.3 indexed citations
16.
Poiana, Marco. (2000). Ricerche sugli oli di oliva monovarietali. 3(10). 42.2 indexed citations
17.
Sawamura, Masayoshi, et al.. (1999). Volatile components of peel oils of italian and Japanese lemon and bergamot. Italian Journal of Food Science. 11(2). 121–130.16 indexed citations
18.
Poiana, Marco, et al.. (1999). L'olio di avocado. Evoluzione dei costituenti della frazione lipidica nel corso della maturazione dei frutti di alcune cultivar coltivate nel mezzoglorno d'Italia. 76(6). 257–275.1 indexed citations
19.
Manzocco, Lara, Dino Mastrocola, & Marco Poiana. (1998). Control of browning in frozen puree of cherimoya (Annona cherimola, Mill.) fruit. Sciences des Aliments. 18(1). 101–107.1 indexed citations
20.
Mastrocola, Dino, Lara Manzocco, & Marco Poiana. (1998). Prevention of enzymatic browning during freezing - storage and thawing of cherimoya (Cherimoya cherimola, Mill) derivatives. Italian Journal of Food Science. 10(3). 207–216.3 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.