Maria Piochi

1.1k total citations
39 papers, 725 citations indexed

About

Maria Piochi is a scholar working on Food Science, Nutrition and Dietetics and Sensory Systems. According to data from OpenAlex, Maria Piochi has authored 39 papers receiving a total of 725 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 19 papers in Nutrition and Dietetics and 16 papers in Sensory Systems. Recurrent topics in Maria Piochi's work include Biochemical Analysis and Sensing Techniques (16 papers), Olfactory and Sensory Function Studies (16 papers) and Sensory Analysis and Statistical Methods (15 papers). Maria Piochi is often cited by papers focused on Biochemical Analysis and Sensing Techniques (16 papers), Olfactory and Sensory Function Studies (16 papers) and Sensory Analysis and Statistical Methods (15 papers). Maria Piochi collaborates with scholars based in Italy, Norway and Estonia. Maria Piochi's co-authors include Luisa Torri, Erminio Monteleone, Caterina Dinnella, Gabriella Morini, Giuseppe Zeppa, Giuseppe Zeppa, Barbara Dal Bello, Marta Bertolino, Simona Belviso and Manuela Giordano and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Nutrients.

In The Last Decade

Maria Piochi

37 papers receiving 711 citations

Peers

Maria Piochi
Isabelle Andriot France
Mina K. Kim South Korea
Marina Peparaio Italy
Mara V. Galmarini Argentina
N Baryłko-Pikielna Poland
Mechthild Busch‐Stockfisch Germany
Maria Dermiki Ireland
Cécile Rannou France
E. Guichard France
Federica Tesini Italy
Isabelle Andriot France
Maria Piochi
Citations per year, relative to Maria Piochi Maria Piochi (= 1×) peers Isabelle Andriot

Countries citing papers authored by Maria Piochi

Since Specialization
Citations

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

Fields of papers citing papers by Maria Piochi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Maria Piochi

This figure shows the co-authorship network connecting the top 25 collaborators of Maria Piochi. A scholar is included among the top collaborators of Maria Piochi 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 Piochi. Maria Piochi 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
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Cela, Nazarena, et al.. (2025). Thermal taster status: An exploratory taste-specific stratification. Food Quality and Preference. 136. 105778–105778. 1 indexed citations
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Piochi, Maria, et al.. (2024). Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat. Food Research International. 192. 114719–114719. 1 indexed citations
5.
Pieroni, Andréa, Gabriella Morini, Maria Piochi, et al.. (2023). Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece. Nutrients. 15(14). 3242–3242. 21 indexed citations
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Piochi, Maria, et al.. (2022). Effects of different woods in barbecuing: Consumers’ sensory perception and liking of grilled chicken meat. Food Research International. 163. 112295–112295. 8 indexed citations
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Piochi, Maria, et al.. (2021). Effect of informative claims on the attitude of Italian consumers towards cultured meat and relationship among variables used in an explicit approach. Food Research International. 151. 110881–110881. 31 indexed citations
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Cichelli, Angelo, Lorenzo Cerretani, Giuseppe Di Lecce, & Maria Piochi. (2020). Exploring harmony in extra virgin olive oils and vegetables pairings. Grasas y Aceites. 71(2). e353–e353. 4 indexed citations
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Zocchi, Dauro Mattia, et al.. (2020). Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey. Food Research International. 137. 109417–109417. 11 indexed citations
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Piochi, Maria, et al.. (2019). Individual differences in the perception of orthonasal irritation induced by food. Appetite. 144. 104460–104460. 8 indexed citations
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Piochi, Maria, Lapo Pierguidi, Luisa Torri, et al.. (2019). Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Quality and Preference. 78. 103729–103729. 17 indexed citations
15.
Bello, Barbara Dal, Luisa Torri, Maria Piochi, Marta Bertolino, & Giuseppe Zeppa. (2017). Fresh cheese as a vehicle for polyunsaturated fatty acids integration: effect on physico-chemical, microbiological and sensory characteristics. International Journal of Food Sciences and Nutrition. 68(7). 800–810. 19 indexed citations
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Torri, Luisa, et al.. (2016). Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy. Food Research International. 91. 148–160. 37 indexed citations
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Torri, Luisa & Maria Piochi. (2016). Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags. Food Research International. 85. 235–243. 15 indexed citations
18.
Bertolino, Marta, Simona Belviso, Manuela Giordano, et al.. (2015). Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. Journal of Food Quality. 39(2). 77–89. 88 indexed citations
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Bello, Barbara Dal, Luisa Torri, Maria Piochi, & Giuseppe Zeppa. (2015). Healthy yogurt fortified with n-3 fatty acids from vegetable sources. Journal of Dairy Science. 98(12). 8375–8385. 46 indexed citations
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Torri, Luisa, et al.. (2015). A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. Journal of Dairy Science. 99(1). 194–204. 39 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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