H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Chemistry D-index 59 Citations 8,624 219 World Ranking 5252 National Ranking 4

Research.com Recognitions

Awards & Achievements

2020 - Fellow, The World Academy of Sciences

Overview

What is she best known for?

The fields of study she is best known for:

  • Biochemistry
  • Enzyme
  • Food science

Noemi Elisabet Zaritzky spends much of her time researching Starch, Food science, Chemical engineering, Chromatography and Polymer chemistry. Her Starch research includes elements of Syneresis, Plasticizer, Glycerol and Polysaccharide. Her work carried out in the field of Food science brings together such families of science as Apparent viscosity, Differential scanning calorimetry and Partial least squares regression.

Her research in Chemical engineering focuses on subjects like Microstructure, which are connected to Scanning electron microscope. As part of one scientific family, Noemi Elisabet Zaritzky deals mainly with the area of Chromatography, narrowing it down to issues related to the Emulsion, and often Viscoelasticity, Rheology, Polyelectrolyte and Flocculation. Her research investigates the connection with Polymer chemistry and areas like Swelling which intersect with concerns in Maize starch, Crystallinity, Chemical modification and Modified starch.

Her most cited work include:

  • Plasticized starch-based coatings to improve strawberry (Fragaria x ananassa) quality and stability (184 citations)
  • Study on microstructure and physical properties of composite films based on chitosan and methylcellulose (117 citations)
  • Study on microstructure and physical properties of composite films based on chitosan and methylcellulose (117 citations)

What are the main themes of her work throughout her whole career to date?

Her scientific interests lie mostly in Food science, Activated sludge, Starch, Chemical engineering and Chromatography. Her Food science research integrates issues from Differential scanning calorimetry, Rheology and Bacterial growth. Her studies in Activated sludge integrate themes in fields like Environmental chemistry, Chromium, Hexavalent chromium and Biodegradation.

As part of the same scientific family, Noemi Elisabet Zaritzky usually focuses on Chromium, concentrating on Nuclear chemistry and intersecting with Adsorption. Her research integrates issues of Syneresis, Microstructure and Polysaccharide in her study of Starch. Her research investigates the link between Chemical engineering and topics such as Viscoelasticity that cross with problems in Creaming.

She most often published in these fields:

  • Food science (46.11%)
  • Activated sludge (25.55%)
  • Starch (20.56%)

What were the highlights of her more recent work (between 2015-2021)?

  • Food science (46.11%)
  • Environmental chemistry (13.71%)
  • Activated sludge (25.55%)

In recent papers she was focusing on the following fields of study:

Noemi Elisabet Zaritzky focuses on Food science, Environmental chemistry, Activated sludge, Chitosan and Adsorption. Her research in Food science intersects with topics in Listeria monocytogenes and Halophile. Her Activated sludge research incorporates themes from Biodegradation and Respirometry.

Her Chitosan research is multidisciplinary, incorporating perspectives in Composite number, Coating and Chemical stability. Her Adsorption research includes themes of Oxalic acid, Self-healing hydrogels, Chemical engineering and Nuclear chemistry. In most of her Starch studies, her work intersects topics such as Microstructure.

Between 2015 and 2021, her most popular works were:

  • Improvement of the texture and quality of cooked gluten-free pasta (46 citations)
  • Improvement of the texture and quality of cooked gluten-free pasta (46 citations)
  • Starch‐based films and food coatings: An overview (42 citations)

In her most recent research, the most cited papers focused on:

  • Biochemistry
  • Enzyme
  • Organic chemistry

The scientist’s investigation covers issues in Activated sludge, Environmental chemistry, Food science, Wastewater and Biodegradation. Her Activated sludge research is multidisciplinary, relying on both Denitrification, Aerobic denitrification and Nitrification. Her Environmental chemistry research incorporates themes from Aeration, Environmental engineering, Sequencing batch reactor and Nitrogen.

Her biological study spans a wide range of topics, including Modulus, Texture and Absorption of water. Her work in Wastewater tackles topics such as Respirometer which are related to areas like Chemical oxygen demand and Bioreactor. The various areas that Noemi Elisabet Zaritzky examines in her Biodegradation study include Respirometry and Oxygen.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Plasticized starch-based coatings to improve strawberry (Fragaria x ananassa) quality and stability

María A. García;Miriam N. Martino;Noemí E. Zaritzky.
Journal of Agricultural and Food Chemistry (1998)

282 Citations

Study on microstructure and physical properties of composite films based on chitosan and methylcellulose

A. Pinotti;M.A. García;M.N. Martino;M.N. Martino;N.E. Zaritzky;N.E. Zaritzky.
Food Hydrocolloids (2007)

174 Citations

Physicochemical, Water Vapor Barrier and Mechanical Properties of Corn Starch and Chitosan Composite Films

María A. Garcia;Adriana Pinotti;Noemí E. Zaritzky;Noemí E. Zaritzky.
Starch-starke (2006)

159 Citations

Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing

Laura Otero;Miriam Nora Martino;Noemi Elisabet Zaritzky;M. Solas.
Journal of Food Science (2000)

155 Citations

Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity

Olivia V. López;Noemí E. Zaritzky;Noemí E. Zaritzky;María A. García.
Journal of Food Engineering (2010)

154 Citations

HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE

N.C. Bertola;N.C. Bertola;A.E. Bevilacqua;A.E. Bevilacqua;N.E. Zaritzky;N.E. Zaritzky.
Journal of Food Processing and Preservation (1994)

151 Citations

Starch‐based coatings: effect on refrigerated strawberry (Fragaria ananassa) quality

María A García;Miriam N Martino;Noemí E Zaritzky.
Journal of the Science of Food and Agriculture (1998)

145 Citations

Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability

S. Mali;C. Ferrero;V. Redigonda;A.P. Beleia.
Lwt - Food Science and Technology (2003)

142 Citations

Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures

L Giannuzzi;A Pinotti;N Zaritzky.
International Journal of Food Microbiology (1998)

138 Citations

Effect of aluminum sulfate and cationic polyelectrolytes on the destabilization of emulsified wastes

Adriana Noemi Pinotti;Noemi Elisabet Zaritzky.
Waste Management (2001)

132 Citations

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