Maria Dermiki

812 total citations
33 papers, 601 citations indexed

About

Maria Dermiki is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Maria Dermiki has authored 33 papers receiving a total of 601 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 10 papers in Nutrition and Dietetics and 7 papers in Sensory Systems. Recurrent topics in Maria Dermiki's work include Olfactory and Sensory Function Studies (7 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Animal and Plant Science Education (5 papers). Maria Dermiki is often cited by papers focused on Olfactory and Sensory Function Studies (7 papers), Biochemical Analysis and Sensing Techniques (6 papers) and Animal and Plant Science Education (5 papers). Maria Dermiki collaborates with scholars based in Ireland, United Kingdom and Greece. Maria Dermiki's co-authors include Lisa Methven, Donald S. Mottram, Paula Jauregi, Ioannis N. Savvaidis, Anastasia V. Badeka, Athina Ntzimani, Michael G. Kontominas, Richard J. Fitzgerald, Giorgia Spigno and Margot Gosney and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Research International.

In The Last Decade

Maria Dermiki

31 papers receiving 581 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Maria Dermiki Ireland 13 260 163 150 127 92 33 601
Heikki Aisala Finland 14 284 1.1× 99 0.6× 179 1.2× 101 0.8× 92 1.0× 29 575
Juan D. Rios‐Mera Peru 12 346 1.3× 301 1.8× 167 1.1× 61 0.5× 61 0.7× 28 588
Charfedinne Ayed United Kingdom 18 345 1.3× 198 1.2× 332 2.2× 139 1.1× 80 0.9× 40 891
Thais Cardoso Merlo Brazil 11 196 0.8× 216 1.3× 69 0.5× 77 0.6× 47 0.5× 14 431
Arkadiusz Szpicer Poland 16 439 1.7× 261 1.6× 131 0.9× 109 0.9× 112 1.2× 49 800
Shuqi Wang China 10 360 1.4× 235 1.4× 118 0.8× 154 1.2× 109 1.2× 31 913
Ana Carolina Conti‐Silva Brazil 19 571 2.2× 163 1.0× 436 2.9× 80 0.6× 84 0.9× 60 904
A. Andrés-Bello Spain 13 435 1.7× 341 2.1× 124 0.8× 134 1.1× 104 1.1× 14 819
Dorota Majchrzak Austria 16 311 1.2× 76 0.5× 268 1.8× 104 0.8× 118 1.3× 38 806
Nattira On‐Nom Thailand 12 246 0.9× 72 0.4× 91 0.6× 129 1.0× 103 1.1× 50 540

Countries citing papers authored by Maria Dermiki

Since Specialization
Citations

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

Fields of papers citing papers by Maria Dermiki

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Maria Dermiki

This figure shows the co-authorship network connecting the top 25 collaborators of Maria Dermiki. A scholar is included among the top collaborators of Maria Dermiki 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 Maria Dermiki. Maria Dermiki 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.
Dermiki, Maria, et al.. (2025). Model‐Enabled Food Design: The Effect of Protein Addition on the Physicochemical Properties of Protein‐Fortified Soups Using Mixtures of Milk and Pea Protein. Journal of Food Processing and Preservation. 2025(1). 1 indexed citations
2.
3.
Noci, F., et al.. (2025). Cross-Cultural Perspectives on Insect-Based Foods: Insights from Consumers in Greece and Ireland. Foods. 14(3). 490–490. 3 indexed citations
4.
Fitzgerald, Richard J., et al.. (2024). An exploratory study on the perception of Irish adults older than 55 years towards protein-fortified foods. Clinical Nutrition Open Science. 57. 133–149. 1 indexed citations
5.
Dermiki, Maria, et al.. (2024). Willingness to consume insects among students in France and Ireland. Irish Journal of Agricultural and Food Research. 62(1). 9 indexed citations
6.
Noci, F., et al.. (2024). Insect-Based Foods: A Preliminary Qualitative Study Exploring Factors Affecting Acceptance and New Product Development Ideas through Focus Groups. SHILAP Revista de lepidopterología. 15(4). 40–40. 3 indexed citations
7.
Fitzgerald, Richard J., et al.. (2024). Sensory evaluation of pea and milk protein hydrolysates used to develop protein-fortified tomato soup. Proceedings of The Nutrition Society. 83(OCE4). 1 indexed citations
8.
Noci, F., et al.. (2023). Current Perceptions of Sustainable Diets in Ireland and the Outlook of Circular Eating Practices. Foods. 12(21). 4003–4003. 4 indexed citations
9.
Noci, F., et al.. (2023). Insect-Based Feed Acceptance amongst Consumers and Farmers in Ireland: A Pilot Study. Sustainability. 15(14). 11006–11006. 8 indexed citations
10.
Dermiki, Maria, et al.. (2020). Exploring which foods can be used as high protein carriers for adults older than 50 years. Proceedings of The Nutrition Society. 79(OCE3). 1 indexed citations
11.
Dermiki, Maria, et al.. (2020). The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. Food Research International. 139. 109976–109976. 27 indexed citations
12.
Sioriki, Eleni, et al.. (2017). Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk. Heliyon. 3(1). e00227–e00227. 39 indexed citations
13.
Dermiki, Maria, et al.. (2015). Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite. 90. 108–113. 20 indexed citations
14.
Dermiki, Maria, et al.. (2014). Preference and consumption of a taste enhanced meat meal by older hospital patients: A pilot study. CentAUR (University of Reading). 2(1). 69–75. 7 indexed citations
15.
Dermiki, Maria, O Kennedy, Donald S. Mottram, et al.. (2013). Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture. 93(13). 3312–3321. 49 indexed citations
16.
17.
Mottram, Donald S., et al.. (2011). Can natural umami ingredients enhance the flavour of a minced meat meal formulation, used in recipes for older adults?. Proceedings of The Nutrition Society. 70(OCE4). 1 indexed citations
18.
Dermiki, Maria, et al.. (2009). Separation of astaxanthin from cells of Phaffia rhodozyma using colloidal gas aphrons in a flotation column. Biotechnology Progress. 26(2). 477–487. 5 indexed citations
19.
Dermiki, Maria, et al.. (2008). Recovery of astaxanthin using colloidal gas aphrons (CGA): A mechanistic study. Separation and Purification Technology. 65(1). 54–64. 28 indexed citations
20.
Dermiki, Maria, Athina Ntzimani, Anastasia V. Badeka, Ioannis N. Savvaidis, & Michael G. Kontominas. (2007). Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging. LWT. 41(2). 284–294. 78 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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2026