Maria Simona Chiș

906 total citations
48 papers, 665 citations indexed

About

Maria Simona Chiș is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Maria Simona Chiș has authored 48 papers receiving a total of 665 indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Food Science, 30 papers in Nutrition and Dietetics and 11 papers in Biochemistry. Recurrent topics in Maria Simona Chiș's work include Food composition and properties (22 papers), Microbial Metabolites in Food Biotechnology (13 papers) and Phytochemicals and Antioxidant Activities (11 papers). Maria Simona Chiș is often cited by papers focused on Food composition and properties (22 papers), Microbial Metabolites in Food Biotechnology (13 papers) and Phytochemicals and Antioxidant Activities (11 papers). Maria Simona Chiș collaborates with scholars based in Romania, Spain and Portugal. Maria Simona Chiș's co-authors include Adriana Păucean, Simona MAN, Sonia Socaci, Sevastița MUSTE, Vlad Mureşan, Anamaria POP, Dan Cristian Vodnar, Carmen Rodica Pop, Anca Corina Fărcaș and Marta Igual and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Maria Simona Chiș

45 papers receiving 642 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 Simona Chiș Romania 19 379 331 143 118 81 48 665
Simona MAN Romania 18 385 1.0× 385 1.2× 184 1.3× 100 0.8× 56 0.7× 67 699
Adriana Dabija Romania 14 478 1.3× 269 0.8× 196 1.4× 90 0.8× 73 0.9× 53 740
Adriana Păucean Romania 21 535 1.4× 468 1.4× 217 1.5× 128 1.1× 102 1.3× 77 948
Mădălina Ungureanu‐Iuga Romania 16 425 1.1× 448 1.4× 162 1.1× 137 1.2× 70 0.9× 55 718
Diego Fernando Roa-Acosta Colombia 12 476 1.3× 345 1.0× 116 0.8× 69 0.6× 57 0.7× 37 719
Marko Jukić Croatia 17 439 1.2× 349 1.1× 235 1.6× 107 0.9× 65 0.8× 81 786
Ana Carolina Conti‐Silva Brazil 19 571 1.5× 436 1.3× 181 1.3× 84 0.7× 163 2.0× 60 904
Lovemore Nkhata Malunga Canada 17 303 0.8× 379 1.1× 241 1.7× 143 1.2× 52 0.6× 37 796
Paola Conte Italy 18 409 1.1× 419 1.3× 226 1.6× 121 1.0× 56 0.7× 35 827
Carlos A. Amaya‐Guerra Mexico 15 372 1.0× 221 0.7× 146 1.0× 91 0.8× 35 0.4× 40 556

Countries citing papers authored by Maria Simona Chiș

Since Specialization
Citations

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

Fields of papers citing papers by Maria Simona Chiș

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Maria Simona Chiș

This figure shows the co-authorship network connecting the top 25 collaborators of Maria Simona Chiș. A scholar is included among the top collaborators of Maria Simona Chiș 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 Simona Chiș. Maria Simona Chiș 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.
Chiș, Maria Simona, et al.. (2025). From Olive Oil to Pomace: Sustainable Valorization Pathways Linking Food Processing and Human Health. Applied Sciences. 15(19). 10717–10717. 1 indexed citations
2.
Melo, Diana, Susana Machado, Anabela S. G. Costa, et al.. (2024). Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study. Fermentation. 10(6). 287–287. 4 indexed citations
3.
Păucean, Adriana, Maria Simona Chiș, Carmen Rodica Pop, et al.. (2023). Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. Foods. 12(5). 1096–1096. 4 indexed citations
4.
Ciont, Călina, Graziana Difonzo, Antonella Pasqualone, et al.. (2023). Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion. Food Chemistry. 428. 136778–136778. 15 indexed citations
5.
Pop, Carmen Rodica, Elena Mudura, Floricuța Ranga, et al.. (2023). Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants. 12(7). 1457–1457. 9 indexed citations
6.
Chiș, Maria Simona, et al.. (2022). Dried orange juice waste as a source of bioactive compounds. British Food Journal. 124(12). 4653–4665. 10 indexed citations
7.
Fărcaș, Anca Corina, Sonia Socaci, Silvia Amalia Nemeș, et al.. (2022). Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview. Foods. 11(16). 2454–2454. 33 indexed citations
8.
Păucean, Adriana, Elemér Simon, Dan Cristian Vodnar, et al.. (2022). Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.—Stage towards a Product with Technological Application. Plants. 11(8). 1080–1080. 4 indexed citations
9.
Marc, Romina Alina, Crina Mureșan, Andruţa Elena Mureşan, et al.. (2021). Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product. Plants. 10(8). 1558–1558. 31 indexed citations
10.
MAN, Simona, Laura Stan, Adriana Păucean, et al.. (2021). Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour. Applied Sciences. 11(11). 4791–4791. 34 indexed citations
11.
Chiș, Maria Simona, Adriana Păucean, Vlad Mureşan, et al.. (2021). Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods. 10(9). 2012–2012. 18 indexed citations
12.
Păucean, Adriana, Vlad Mureşan, Simona MAN, et al.. (2021). Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review. International Journal of Molecular Sciences. 22(16). 8945–8945. 15 indexed citations
13.
Păucean, Adriana, et al.. (2021). Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review. Processes. 9(11). 2008–2008. 24 indexed citations
14.
MUSTE, Sevastița, et al.. (2020). WORMWOOD (ARTEMISIA ABSINTHIUM L.): CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL. 28(1-2). 52–58. 1 indexed citations
15.
Păucean, Adriana, Maria Simona Chiș, Vlad Mureşan, et al.. (2020). Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. Applied Sciences. 10(22). 7969–7969. 25 indexed citations
16.
Chiș, Maria Simona, Adriana Păucean, Simona MAN, et al.. (2020). Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods. 9(3). 363–363. 34 indexed citations
17.
18.
Chiș, Maria Simona, Adriana Păucean, Simona MAN, et al.. (2020). Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins. Foods. 9(6). 822–822. 24 indexed citations
19.
Păucean, Adriana, Simona MAN, Maria Simona Chiș, et al.. (2019). Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality. Foods. 8(10). 443–443. 21 indexed citations
20.
MAN, Simona, Adriana Păucean, Vlad Mureşan, et al.. (2019). Influence of Fenugreek Flour (Trigonella foenum-graecumL.) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality. 2019. 1–8. 19 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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