Micaela Pescuma

1.7k total citations · 1 hit paper
31 papers, 1.3k citations indexed

About

Micaela Pescuma is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, Micaela Pescuma has authored 31 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Nutrition and Dietetics, 17 papers in Food Science and 10 papers in Molecular Biology. Recurrent topics in Micaela Pescuma's work include Probiotics and Fermented Foods (15 papers), Selenium in Biological Systems (13 papers) and Protein Hydrolysis and Bioactive Peptides (9 papers). Micaela Pescuma is often cited by papers focused on Probiotics and Fermented Foods (15 papers), Selenium in Biological Systems (13 papers) and Protein Hydrolysis and Bioactive Peptides (9 papers). Micaela Pescuma collaborates with scholars based in Argentina, Spain and France. Micaela Pescuma's co-authors include Fernanda Mozzi, Graciela Font de Valdez, Elvira M. Hébert, Víctor Manuel Zamora-Gasga, Jorge Alberto Sánchez-Burgos, Luciana G. Ruiz Rodríguez, Carina Van Nieuwenhove, Gustavo Moreno-Martín, Juliana Bleckwedel and Luc De Vuyst and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Applied Microbiology and Biotechnology.

In The Last Decade

Micaela Pescuma

29 papers receiving 1.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

2020 215 citations Luciana G. Ruiz Rodríguez, Víctor Manuel Zamora-Gasga et al. Food Research International profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Micaela Pescuma Argentina	19	745	560	502	177	112	31	1.3k
Wade Yang United States	21	582 0.8×	295 0.5×	159 0.3×	339 1.9×	194 1.7×	53	1.3k
Mahesh Venkatachalam United States	20	678 0.9×	1.1k 1.9×	326 0.6×	559 3.2×	383 3.4×	30	1.9k
Waqas N. Baba India	23	841 1.1×	462 0.8×	379 0.8×	264 1.5×	14 0.1×	44	1.5k
Neda Mollakhalili‐Meybodi Iran	21	1.0k 1.4×	565 1.0×	352 0.7×	296 1.7×	10 0.1×	62	1.6k
Hamadi Attia Tunisia	23	1.0k 1.4×	349 0.6×	222 0.4×	428 2.4×	21 0.2×	77	1.8k
Myriam M.-L. Grundy United Kingdom	21	909 1.2×	1.0k 1.8×	277 0.6×	371 2.1×	16 0.1×	33	1.8k
Carmela Lamacchia Italy	20	449 0.6×	449 0.8×	199 0.4×	300 1.7×	21 0.2×	44	1.0k
Lisa L. Dean United States	21	366 0.5×	327 0.6×	211 0.4×	451 2.5×	38 0.3×	63	1.2k
P. Prabhasankar India	29	1.3k 1.7×	1.5k 2.7×	344 0.7×	672 3.8×	29 0.3×	82	2.6k
Jorge Milán‐Carrillo Mexico	26	1.1k 1.5×	1.0k 1.9×	390 0.8×	719 4.1×	15 0.1×	84	2.0k

Countries citing papers authored by Micaela Pescuma

Since Specialization

Citations

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

Fields of papers citing papers by Micaela Pescuma

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Micaela Pescuma

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

All Works

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20 of 20 papers shown

Goldner, María Cristina, et al.. (2025). Microbial Selenization as a Strategy to Deliver Selenium and Selenium Nanoparticles in Mango-Passion Fruit Juice Fermented by Indigenous Lactic Acid Bacteria. Current Microbiology. 82(7). 318–318.

Mozzi, Fernanda, et al.. (2024). Selenium bioactive compounds produced by beneficial microbes. Advances in applied microbiology. 126. 63–92. 3 indexed citations

Moreno-Martín, Gustavo, et al.. (2024). Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria. Journal of Food Science and Technology. 61(11). 2133–2144. 4 indexed citations

Moreno-Martín, Gustavo, et al.. (2023). Selenium stress response of the fruit origin strain Fructobacillus tropaeoli CRL 2034. Applied Microbiology and Biotechnology. 107(4). 1329–1339. 4 indexed citations

Farı́as, Marı́a Eugenia, et al.. (2023). Exiguobacterium sp. as a bioinoculant for plant-growth promotion and Selenium biofortification strategies in horticultural plants. World Journal of Microbiology and Biotechnology. 39(5). 134–134. 14 indexed citations

Dallagnol, Andrea Micaela, et al.. (2021). Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish. Biotechnology Reports. 29. e00589–e00589. 9 indexed citations

Gaglio, Raimondo, Micaela Pescuma, Yolanda Madrid-Albarrán, et al.. (2021). Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. International Journal of Food Microbiology. 354. 109248–109248. 15 indexed citations

Rodríguez, Luciana G. Ruiz, Víctor Manuel Zamora-Gasga, Micaela Pescuma, et al.. (2020). Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Research International. 140. 109854–109854. 215 indexed citations breakdown →

Mozzi, Fernanda, et al.. (2019). Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion. Food Research International. 123. 115–124. 39 indexed citations

10.

Gómez-Gómez, Beatriz, Teresa Pérez-Corona, Fernanda Mozzi, Micaela Pescuma, & Yolanda Madrid. (2018). Silac-based quantitative proteomic analysis of Lactobacillus reuteri CRL 1101 response to the presence of selenite and selenium nanoparticles. Journal of Proteomics. 195. 53–65. 21 indexed citations

11.

Moreno-Martín, Gustavo, Micaela Pescuma, Teresa Pérez-Corona, Fernanda Mozzi, & Yolanda Madrid. (2017). Determination of size and mass-and number-based concentration of biogenic SeNPs synthesized by lactic acid bacteria by using a multimethod approach. Analytica Chimica Acta. 992. 34–41. 42 indexed citations

12.

Dallagnol, Andrea Micaela, Micaela Pescuma, G. Rollán, María Inés Torino, & Graciela Font de Valdez. (2015). Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread. Applied Microbiology and Biotechnology. 99(9). 3839–3849. 15 indexed citations

13.

Pescuma, Micaela, Graciela Font de Valdez, & Fernanda Mozzi. (2015). Whey-derived valuable products obtained by microbial fermentation. Applied Microbiology and Biotechnology. 99(15). 6183–6196. 82 indexed citations

14.

Pescuma, Micaela, Elvira M. Hébert, Thomas Haertlé, et al.. (2014). Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin. Food Chemistry. 170. 407–414. 43 indexed citations

15.

Pescuma, Micaela, et al.. (2013). Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins. Applied Microbiology and Biotechnology. 97(17). 7831–7844. 19 indexed citations

16.

Dallagnol, Andrea Micaela, Micaela Pescuma, Graciela Font de Valdez, & G. Rollán. (2012). Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity. Applied Microbiology and Biotechnology. 97(7). 3129–3140. 67 indexed citations

17.

Pescuma, Micaela, Elvira M. Hébert, Elena Bru, Graciela Font de Valdez, & Fernanda Mozzi. (2012). Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey. Journal of Dairy Research. 79(2). 201–208. 34 indexed citations

18.

Pescuma, Micaela, Elvira M. Hébert, Fernanda Mozzi, & Graciela Font de Valdez. (2010). Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology. 141(1-2). 73–81. 126 indexed citations

19.

Pescuma, Micaela, Elvira M. Hébert, Fernanda Mozzi, & Graciela Font de Valdez. (2008). Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content. Food Microbiology. 25(3). 442–451. 95 indexed citations

20.

Pescuma, Micaela, Elvira M. Hébert, Fernanda Mozzi, & Graciela Font de Valdez. (2007). Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium. Journal of Applied Microbiology. 103(5). 1738–1746. 38 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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