Margrit Martin

1.5k total citations
8 papers, 1.1k citations indexed

About

Margrit Martin is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Margrit Martin has authored 8 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Nutrition and Dietetics, 4 papers in Plant Science and 2 papers in Food Science. Recurrent topics in Margrit Martin's work include Food composition and properties (8 papers), GABA and Rice Research (3 papers) and Proteins in Food Systems (2 papers). Margrit Martin is often cited by papers focused on Food composition and properties (8 papers), GABA and Rice Research (3 papers) and Proteins in Food Systems (2 papers). Margrit Martin collaborates with scholars based in Australia, Philippines and Hungary. Margrit Martin's co-authors include Melissa Fitzgerald, R. C. Hoseney, Kathleen Zeleznak, R.C. Hoseney, Rachelle Ward, Herbert Chiou, Vito M. Butardo, G. L. Lookhart and A.K. Uhlen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, LWT and Journal of Cereal Science.

In The Last Decade

Margrit Martin

8 papers receiving 977 citations

Peers

Margrit Martin

ND

PS

FS

GENET

BIOTE

Z. Czuchajowska United States

Masako Asaoka Japan

G. B. Crosbie Australia

Andrew S. Ross United States

Gloria B. Cagampang United States

Bernard Laignelet Philippines

C. S. Gaines United States

A. D. Evers United Kingdom

S. Uthayakumaran Australia

G. L. Rubenthaler United States

Z. Czuchajowska United States

Margrit Martin

1.0k ×1.3

ND

604 ×1.0

PS

718 ×1.6

FS

28 ×0.4

GENET

38 ×0.5

BIOTE

Citations per year, relative to Margrit Martin Margrit Martin (= 1×) peers Z. Czuchajowska

Countries citing papers authored by Margrit Martin

Since Specialization

Citations

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

Fields of papers citing papers by Margrit Martin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Margrit Martin

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

All Works

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8 of 8 papers shown

1.

Martin, Margrit, et al.. (2006). Environmental Factors that Affect the Ability of Amylose to Contribute to Retrogradation in Gels Made from Rice Flour. Journal of Agricultural and Food Chemistry. 54(14). 5182–5190. 46 indexed citations

2.

Fitzgerald, Melissa, et al.. (2003). Viscosity of Rice Flour: A Rheological and Biological Study. Journal of Agricultural and Food Chemistry. 51(8). 2295–2299. 143 indexed citations

3.

Chiou, Herbert, Margrit Martin, & Melissa Fitzgerald. (2002). Effect of Purification Methods on Rice Starch Structure. Starch - Stärke. 54(9). 415–420. 35 indexed citations

4.

Martin, Margrit & Melissa Fitzgerald. (2002). Proteins in Rice Grains Influence Cooking Properties!. Journal of Cereal Science. 36(3). 285–294. 296 indexed citations

5.

Martin, Margrit, et al.. (2000). Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties. Cereal Chemistry. 77(5). 627–632. 212 indexed citations

6.

Lookhart, G. L., et al.. (1993). Comparison of High-molecular-weight Subunits of Glutenin and Baking Performance of Flours Varying in Bread-making Quality. LWT. 26(4). 301–306. 8 indexed citations

7.

Martin, Margrit & R. C. Hoseney. (1991). A mechanism of bread firming. II, Role of starch hydrolyzing enzymes. 68(5). 503–507. 144 indexed citations

8.

Martin, Margrit, Kathleen Zeleznak, & R.C. Hoseney. (1991). A mechanism of bread firming. I. Role of starch swelling. Europe PMC (PubMed Central). 68(5). 498–503. 177 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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