Akram A. Abdo Qasem
- Food Science top 2%
- Nutrition and Dietetics top 2%
- Biomaterials top 10%
- Plant Science
- Materials Chemistry
- Co-authors
- Shahzad HussainAbdellatif A. MohamedMohamed A. IbraheemMohammed AlamriGhalia ShamlanMohamed S. AlamriHesham A. S. AlqahSyed Ali Shahzad
- Topics
- Food composition and properties (30 papers)Polysaccharides Composition and Applications (28 papers)Proteins in Food Systems (8 papers)
- Partner nations
- Saudi ArabiaChinaTürkiye
In The Last Decade
Akram A. Abdo Qasem
47 papers receiving 878 citations
Peers
Comparison fields: 5 of 92
- Food Science 509
- Nutrition and Dietetics 383
- Biomaterials 168
- Plant Science 159
- Materials Chemistry 70
Countries citing papers authored by Akram A. Abdo Qasem
This map shows the geographic impact of Akram A. Abdo Qasem'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 Akram A. Abdo Qasem with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Akram A. Abdo Qasem more than expected).
Fields of papers citing papers by Akram A. Abdo Qasem
This network shows the impact of papers produced by Akram A. Abdo Qasem. 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 Akram A. Abdo Qasem. The network helps show where Akram A. Abdo Qasem may publish in the future.
Co-authorship network of co-authors of Akram A. Abdo Qasem
This figure shows the co-authorship network connecting the top 25 collaborators of Akram A. Abdo Qasem. A scholar is included among the top collaborators of Akram A. Abdo Qasem 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 Akram A. Abdo Qasem. Akram A. Abdo Qasem is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 1 | |
| 3 | 28 | |
| 4 | 12 | |
| 5 | 8 | |
| 6 | 10 | |
| 7 | 10 | |
| 8 | 13 | |
| 9 | 37 | |
| 10 | 1 | |
| 11 | 21 | |
| 12 | 2 | |
| 13 | 8 | |
| 14 | 30 | |
| 15 | 14 | |
| 16 | 8 | |
| 17 | Pasting, thermal, textural and rheological properties of rice starch blended with 6 different hydrocolloid gums. | 5 |
| 18 | 13 | |
| 19 | 18 | |
| 20 | 2 |
About Akram A. Abdo Qasem
Akram A. Abdo Qasem is a scholar working on Nutrition and Dietetics, Food Science and Biomaterials, having authored 48 papers that have together received 902 indexed citations. Recurring topics across this work include Food composition and properties (30 papers), Polysaccharides Composition and Applications (28 papers) and Proteins in Food Systems (8 papers). The work is most often cited by research in Food Science (509 citations), Nutrition and Dietetics (383 citations) and Biomaterials (168 citations). Akram A. Abdo Qasem has collaborated with scholars based in Saudi Arabia, China and Türkiye. Frequent co-authors include Shahzad Hussain, Abdellatif A. Mohamed, Mohamed A. Ibraheem, Mohammed Alamri, Ghalia Shamlan, Mohamed S. Alamri, Hesham A. S. Alqah, Syed Ali Shahzad, Ali Saleh and Kaiser Mahmood. Their work appears in journals such as Food Chemistry, Molecules and Environmental Research.
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.