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.
This map shows the geographic impact of A. Y. Tamime'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 A. Y. Tamime with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Y. Tamime more than expected).
This network shows the impact of papers produced by A. Y. Tamime. 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 A. Y. Tamime. The network helps show where A. Y. Tamime may publish in the future.
Co-authorship network of co-authors of A. Y. Tamime
This figure shows the co-authorship network connecting the top 25 collaborators of A. Y. Tamime.
A scholar is included among the top collaborators of A. Y. Tamime 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 A. Y. Tamime. A. Y. Tamime is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Law, B. A. & A. Y. Tamime. (2010). Technology of cheesemaking.. Wiley-Blackwell eBooks.42 indexed citations
3.
Tamime, A. Y.. (2009). Dairy powders and concentrated milk products.4 indexed citations
4.
Tamime, A. Y.. (2008). Cleaning-in place : dairy, food and beverage operations. Andalas University Repository (Andalas University).56 indexed citations
5.
Tamime, A. Y. & R. K. Robinson. (2007). Tamime and Robinson's Yoghurt. Woodhead Publishing Limited eBooks.148 indexed citations
6.
Tamime, A. Y., Rajka Božanić, & Irena Rogelj. (2003). Probiotic fermented dairy products. SHILAP Revista de lepidopterología.1 indexed citations
7.
Tamime, A. Y., D. D. Muir, & Monika Wszołek. (1999). Kefir, koumiss and kishk. 64(5). 32–33.22 indexed citations
8.
Tamime, A. Y., et al.. (1994). Production of low-calorie yoghurt using skim milk and fat-substitutes: 3. Microbiological and organoleptic qualities. Milk science international/Milchwissenschaft. 49(4). 205–208.17 indexed citations
9.
Tamime, A. Y., et al.. (1994). Production of low-calorie yogurt using skim milk powder and fat substitute. 1. A review. Milk science international/Milchwissenschaft. 49(2). 85–88.15 indexed citations
10.
Tamime, A. Y., et al.. (1994). Production of low-calorie yoghurt using skim milk and fat-substitutes: 2. Compositional quality. Milk science international/Milchwissenschaft. 49(3). 135–139.19 indexed citations
11.
Tamime, A. Y., et al.. (1991). Production of processed cheese using Cheddar cheese and cheese base. I, Aspects of processing. Milk science international/Milchwissenschaft. 46(7). 423–427.3 indexed citations
12.
Tamime, A. Y., M. Kaláb, & G.J. Davies. (1991). The Effect of Processing Temperatures on the Microstructure and Firmness of Labneh Made from Cow's Milk by the Traditional Method or by Ultrafiltration. Digital Commons - USU (Utah State University). 10(4). 345–352.18 indexed citations
13.
Tamime, A. Y., et al.. (1991). Production of processed cheese using Cheddar cheese and cheese base. V: Rheological properties. Milk science international/Milchwissenschaft. 46(11). 701–705.6 indexed citations
14.
Tamime, A. Y., et al.. (1991). Microstructure and firmness of Labneh (high solids yoghurt) made from cow's, goat's and sheep's milks by a traditional method or by ultrafiltration.. Digital Commons - USU (Utah State University). 10(1). 4.22 indexed citations
15.
Tamime, A. Y., et al.. (1990). The quality of processed cheese made from reconstituted skim milk powder cheese base.. 18(1). 115–131.9 indexed citations
16.
Tamime, A. Y., et al.. (1990). Some aspects of the production of "Labneh" by ultrafiltration using cow's, sheep's and goat's milk.. 18(2). 345–367.9 indexed citations
17.
Tamime, A. Y., et al.. (1990). Microstructure and firmness of processed cheese manufactured from cheddar cheese and skim milk powder cheese base. Digital Commons - USU (Utah State University). 9(1). 23–37.40 indexed citations
18.
Tamime, A. Y., et al.. (1990). The effect of temperature on the accelerated oxidation of anhydrous milk fat, with and without antioxidants.. 18(1). 133–142.2 indexed citations
19.
Tamime, A. Y., M. Kaláb, & G.J. Davies. (1989). Rheology and Microstructure of Strained Yoghurt (Labneh) Made From Cow's Milk by Three Different Methods. Digital Commons - USU (Utah State University). 8(1). 15.31 indexed citations
20.
Tamime, A. Y., M. Kaláb, & G.J. Davies. (1984). Microstructure of set-style yoghurt manufactured from cow's milk fortified by various methods. Digital Commons - USU (Utah State University). 3(1). 11.51 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.