Marina Soazo

486 total citations
15 papers, 389 citations indexed

About

Marina Soazo is a scholar working on Food Science, Biomaterials and Nutrition and Dietetics. According to data from OpenAlex, Marina Soazo has authored 15 papers receiving a total of 389 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 9 papers in Biomaterials and 4 papers in Nutrition and Dietetics. Recurrent topics in Marina Soazo's work include Nanocomposite Films for Food Packaging (9 papers), Microencapsulation and Drying Processes (6 papers) and Proteins in Food Systems (5 papers). Marina Soazo is often cited by papers focused on Nanocomposite Films for Food Packaging (9 papers), Microencapsulation and Drying Processes (6 papers) and Proteins in Food Systems (5 papers). Marina Soazo collaborates with scholars based in Argentina and Brazil. Marina Soazo's co-authors include Roxana A. Verdini, Amelia C. Rubiolo, Leonardo Martín Pérez, Graciela García, Gisela N. Piccirilli, Néstor J. Delorenzi, Andréa Quiberoni, Claudia Balagué, Virginia Aquili and Pablo Busti and has published in prestigious journals such as Food Hydrocolloids, Colloids and Surfaces B Biointerfaces and LWT.

In The Last Decade

Marina Soazo

15 papers receiving 378 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Marina Soazo Argentina	12	211	165	74	64	37	15	389
Marysol Aceituno‐Medina Mexico	9	241 1.1×	166 1.0×	59 0.8×	38 0.6×	54 1.5×	20	469
Lin Mei China	12	157 0.7×	209 1.3×	89 1.2×	40 0.6×	105 2.8×	26	448
Ruihao Niu China	11	93 0.4×	148 0.9×	34 0.5×	34 0.5×	78 2.1×	17	354
Ruoran Zhang United States	7	127 0.6×	111 0.7×	135 1.8×	46 0.7×	62 1.7×	8	377
Larissa Canhadas Bertan Brazil	10	475 2.3×	234 1.4×	99 1.3×	103 1.6×	61 1.6×	29	710
Fatemeh Sadat Mostafavi Iran	6	220 1.0×	170 1.0×	68 0.9×	47 0.7×	23 0.6×	7	400
Noushin Eghbal Iran	8	135 0.6×	351 2.1×	57 0.8×	51 0.8×	67 1.8×	8	503
Srinivasan Krishnamoorthy India	8	132 0.6×	57 0.3×	44 0.6×	36 0.6×	129 3.5×	16	354
Parisa Mostashari Iran	10	87 0.4×	143 0.9×	70 0.9×	27 0.4×	46 1.2×	19	344
Aline Bonnotte France	8	133 0.6×	152 0.9×	78 1.1×	91 1.4×	71 1.9×	10	401

Countries citing papers authored by Marina Soazo

Since Specialization

Citations

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

Fields of papers citing papers by Marina Soazo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Marina Soazo

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

All Works

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15 of 15 papers shown

Soazo, Marina, et al.. (2022). Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread. Journal of Food Processing and Preservation. 46(2). 2 indexed citations

Verdini, Roxana A., et al.. (2021). Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough. International Journal of Food Science & Technology. 56(9). 4738–4745. 16 indexed citations

Soazo, Marina, et al.. (2020). Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts. International Journal of Food Science & Technology. 55(10). 3306–3314. 2 indexed citations

Soazo, Marina, et al.. (2019). Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli. LWT. 113. 108316–108316. 35 indexed citations

Piccirilli, Gisela N., Marina Soazo, Leonardo Martín Pérez, Néstor J. Delorenzi, & Roxana A. Verdini. (2018). Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke. Food Hydrocolloids. 87. 221–228. 44 indexed citations

Pellegrino, José M., Marina Soazo, Ana Paula Folmer Corrêa, et al.. (2017). Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool. Colloids and Surfaces B Biointerfaces. 161. 296–301. 8 indexed citations

Galante, Micaela, et al.. (2017). Effect of cholesterol‐reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese. International Journal of Dairy Technology. 70(4). 533–541. 11 indexed citations

Soazo, Marina, Leonardo Martín Pérez, Gisela N. Piccirilli, Néstor J. Delorenzi, & Roxana A. Verdini. (2016). Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. LWT. 72. 285–291. 22 indexed citations

Soazo, Marina, et al.. (2015). Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization. Food Hydrocolloids. 51. 193–199. 33 indexed citations

10.

Soazo, Marina, Leonardo Martín Pérez, Amelia C. Rubiolo, & Roxana A. Verdini. (2014). Prefreezing application of whey protein‐based edible coating to maintain quality attributes of strawberries. International Journal of Food Science & Technology. 50(3). 605–611. 36 indexed citations

11.

Real, Daniel Andrés, M.V. Martı́nez-Huerta, A. Frattini, et al.. (2012). Design, Characterization, and In Vitro Evaluation of Antifungal Polymeric Films. AAPS PharmSciTech. 14(1). 64–73. 20 indexed citations

12.

Soazo, Marina, Leonardo Martín Pérez, Amelia C. Rubiolo, & Roxana A. Verdini. (2012). Effect of freezing on physical properties of whey protein emulsion films. Food Hydrocolloids. 31(2). 256–263. 36 indexed citations

13.

Soazo, Marina, Amelia C. Rubiolo, & Roxana A. Verdini. (2011). Effect of drying temperature and beeswax content on moisture isotherms of whey protein emulsion film. Procedia Food Science. 1. 210–215. 17 indexed citations

14.

Soazo, Marina, Amelia C. Rubiolo, & Roxana A. Verdini. (2010). Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films. Food Hydrocolloids. 25(5). 1251–1255. 61 indexed citations

15.

Soazo, Marina & Graciela García. (2007). Vanadium exposure through lactation produces behavioral alterations and CNS myelin deficit in neonatal rats. Neurotoxicology and Teratology. 29(4). 503–510. 46 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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