A.G. Mohamed

455 total citations
31 papers, 305 citations indexed

About

A.G. Mohamed is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, A.G. Mohamed has authored 31 papers receiving a total of 305 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 9 papers in Nutrition and Dietetics and 8 papers in Molecular Biology. Recurrent topics in A.G. Mohamed's work include Probiotics and Fermented Foods (9 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Food Quality and Safety Studies (5 papers). A.G. Mohamed is often cited by papers focused on Probiotics and Fermented Foods (9 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Food Quality and Safety Studies (5 papers). A.G. Mohamed collaborates with scholars based in Egypt and United States. A.G. Mohamed's co-authors include Samah M. Shalaby, Tarek A. Morsy, Ahmed E. Kholif, O.H. Matloup, Uchenna Y. Anele, Abo El-Khair B. El-Sayed, Tamer M. El‐Messery, Osama Ibrahim, Nayra Sh. Mehanna and Jihan M. Kassem and has published in prestigious journals such as The Journal of Agricultural Science, Food Bioscience and Journal of Animal Physiology and Animal Nutrition.

In The Last Decade

A.G. Mohamed

29 papers receiving 298 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
A.G. Mohamed Egypt 10 150 66 65 58 56 31 305
Saulius Bliznikas Lithuania 12 93 0.6× 65 1.0× 31 0.5× 119 2.1× 13 0.2× 35 332
Tony Ruyssen Belgium 6 200 1.3× 75 1.1× 105 1.6× 72 1.2× 78 1.4× 10 314
Isabel Guerrero Legarreta Mexico 8 129 0.9× 38 0.6× 72 1.1× 157 2.7× 106 1.9× 19 418
Imène Felfoul Tunisia 13 365 2.4× 94 1.4× 82 1.3× 57 1.0× 15 0.3× 27 450
Haoxin Lv China 13 142 0.9× 52 0.8× 116 1.8× 27 0.5× 17 0.3× 35 353
C. Brothersen United States 9 215 1.4× 135 2.0× 111 1.7× 106 1.8× 22 0.4× 9 395
Vinícius de Souza Cantarelli Brazil 12 76 0.5× 22 0.3× 42 0.6× 290 5.0× 32 0.6× 48 396
Tim Plozza Australia 12 50 0.3× 88 1.3× 87 1.3× 231 4.0× 10 0.2× 23 421
Vincenzo Galli Italy 8 195 1.3× 251 3.8× 39 0.6× 30 0.5× 21 0.4× 12 454
Christina Mitsiopoulou Greece 12 63 0.4× 75 1.1× 41 0.6× 111 1.9× 7 0.1× 25 320

Countries citing papers authored by A.G. Mohamed

Since Specialization
Citations

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

Fields of papers citing papers by A.G. Mohamed

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A.G. Mohamed. 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.G. Mohamed. The network helps show where A.G. Mohamed may publish in the future.

Co-authorship network of co-authors of A.G. Mohamed

This figure shows the co-authorship network connecting the top 25 collaborators of A.G. Mohamed. A scholar is included among the top collaborators of A.G. Mohamed 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.G. Mohamed. A.G. Mohamed 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.
2.
Mohamed, A.G., et al.. (2024). Nutritional and functional evaluation of innovative processed cheese using papaya pulp. Clinical Nutrition Open Science. 57. 218–230.
3.
Mohamed, A.G., et al.. (2022). Innovative vegetables-processed cheese: II. high nutritional and functional attributes. 5(1). 13–13. 6 indexed citations
4.
Mohamed, A.G., et al.. (2021). Novel Approach for Producing Processed Cheese Fortified with Date Syrup. ACS Food Science & Technology. 1(5). 737–744. 9 indexed citations
5.
Mohamed, A.G., et al.. (2021). Innovative vegetables-processed cheese: I. Physicochemical, rheological and sensory characteristics. Food Bioscience. 42. 101128–101128. 17 indexed citations
6.
7.
Kholif, Ahmed E., H. Hamdon, A. Kassab, et al.. (2020). Chlorellavulgaris microalgae and/or copper supplementation enhanced feed intake, nutrient digestibility, ruminal fermentation, blood metabolites and lactational performance of Boer goat. Journal of Animal Physiology and Animal Nutrition. 104(6). 1595–1605. 20 indexed citations
8.
Ibrahim, Osama, et al.. (2019). Natural peppermint-flavored cheese. Acta Scientiarum Polonorum Technologia Alimentaria. 18(1). 75–85. 9 indexed citations
9.
Mohamed, A.G., et al.. (2019). Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue. Journal of Biological Sciences. 19(3). 231–236. 3 indexed citations
10.
Ibrahim, Osama, et al.. (2019). Natural peppermint-flavored cheese [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria. 18(1). 75–85. 2 indexed citations
11.
Kassem, Jihan M., et al.. (2017). Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product. International Journal of Dairy Science. 12(5). 331–338. 8 indexed citations
12.
Kholif, Ahmed E., Tarek A. Morsy, O.H. Matloup, et al.. (2016). DietaryChlorella vulgarismicroalgae improves feed utilization, milk production and concentrations of conjugated linoleic acids in the milk of Damascus goats. The Journal of Agricultural Science. 155(3). 508–518. 58 indexed citations
13.
Mohamed, A.G., et al.. (2016). Impact of Myrrh Essential Oil as a Highly Effective Antimicrobial Agent in Processed Cheese Spreads. International Journal of Dairy Science. 11(2). 41–51. 11 indexed citations
14.
Mohamed, A.G., et al.. (2016). Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.). International Journal of Dairy Science. 11(3). 91–99. 20 indexed citations
15.
Mohamed, A.G. & Samah M. Shalaby. (2016). Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.). International Journal of Dairy Science. 11(2). 61–68. 20 indexed citations
16.
Morsy, Tarek A., et al.. (2014). Nutritional Properties of the Processed Cheese Produced by Milk from Goats Supplemented with Flaxseeds or Flaxseeds Oil. International Journal of Dairy Science. 9(3). 74–81. 6 indexed citations
17.
Mohamed, A.G., et al.. (2013). Biogenic amines and chemical composition of different formulations used for manufacture of processed cheese. 3 indexed citations
18.
El-Farrash, Rania A., et al.. (2012). In Vivo Effect of Recombinant Human Granulocyte Colony-Stimulating Factor on Neutrophilic Expression of CD11b in Septic Neonates: A Randomized Controlled Trial. Pediatric Hematology and Oncology. 29(3). 272–284. 7 indexed citations
19.
Mohamed, A.G., et al.. (2011). Utilization of goats milk in manufacture of processed cheese.. 7(7). 616–621. 1 indexed citations
20.
Mohamed, A.G., et al.. (2007). Genetic Construction of Potentially Probiotic Saccharomyces boulardii Yeast Strains Using Intraspecific Protoplast Fusion. 3(3). 209–217. 4 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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