Amani Al‐Othman

9.2k total citations
18 papers, 435 citations indexed

About

Amani Al‐Othman is a scholar working on Nutrition and Dietetics, Food Science and Organic Chemistry. According to data from OpenAlex, Amani Al‐Othman has authored 18 papers receiving a total of 435 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Nutrition and Dietetics, 6 papers in Food Science and 4 papers in Organic Chemistry. Recurrent topics in Amani Al‐Othman's work include Food composition and properties (8 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Phytochemicals and Antioxidant Activities (4 papers). Amani Al‐Othman is often cited by papers focused on Food composition and properties (8 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Phytochemicals and Antioxidant Activities (4 papers). Amani Al‐Othman collaborates with scholars based in Kuwait, Malaysia and United States. Amani Al‐Othman's co-authors include Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer, Tasleem A. Zafar, Mohammad M. H. Abdullah, Nawal Al‐Hamad, Sameer Al‐Zenki, Sahar Zaghloul, Husam Alomirah and Robert T. Jackson and has published in prestigious journals such as The Science of The Total Environment, Food Chemistry and Public Health Nutrition.

In The Last Decade

Amani Al‐Othman

18 papers receiving 402 citations

Peers

Countries citing papers authored by Amani Al‐Othman

Since Specialization

Citations

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

Fields of papers citing papers by Amani Al‐Othman

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Amani Al‐Othman. 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 Amani Al‐Othman. The network helps show where Amani Al‐Othman may publish in the future.

Co-authorship network of co-authors of Amani Al‐Othman

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

All Works

Sort: Min cites: Since: Top N: Style:

18 of 18 papers shown

#	Work	Indexed citations
1	Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads 2023 ·Foods and raw materials ·(unknown), (unknown), (unknown), Amani Al‐Othman, Jiwan S. Sidhu	1
2	Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics 2023 ·Arab Gulf Journal of Scientific Research ·Jiwan S. Sidhu, Tasleem A. Zafar, Abdulwahab S. Almusallam, Muslim Ali, Amani Al‐Othman	4
3	Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage 2021 ·Saudi Journal of Biological Sciences ·(unknown), (unknown), (unknown), Jiwan S. Sidhu, (unknown), Amani Al‐Othman, (unknown), Anwar Ahmad	6
4	Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns 2021 ·Annals of Agricultural Sciences ·Mohammad M. H. Abdullah, (unknown), Jiwan S. Sidhu, (unknown), Amani Al‐Othman	32
5	Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread 2020 ·International Journal of Food Science ·Tasleem A. Zafar, (unknown), (unknown), Amani Al‐Othman	24
6	Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough 2020 ·International Journal of Food Science ·(unknown), Tasleem A. Zafar, Jiwan S. Sidhu, (unknown), Mohammad M. H. Abdullah, Amani Al‐Othman	11
7	Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread 2020 ·Food Science and Technology International ·Tasleem A. Zafar, (unknown), Dina Alkandari, Amani Al‐Othman	15
8	Exposure and risk characterization for dietary methylmercury from seafood consumption in Kuwait 2017 ·The Science of The Total Environment ·Brian Laird, Hing Man Chan, Kurunthachalam Kannan, (unknown), (unknown), Basma Dashti, (unknown), Amani Al‐Othman, (unknown)	20
9	A Comparative Assessment of Arsenic Risks and the Nutritional Benefits of Fish Consumption in Kuwait: Arsenic Versus Omega 3-Fatty Acids 2016 ·Archives of Environmental Contamination and Toxicology ·(unknown), Kurunthachalam Kannan, Hing Man Chan, Brian Laird, (unknown), Basma Dashti, (unknown), Amani Al‐Othman, (unknown)	11
10	Total body water measurement using the ²H dilution technique for the assessment of body composition of Kuwaiti children 2014 ·Public Health Nutrition ·(unknown), Tom Preston, Suad Al-Hooti, Nawal Al‐Hamad, (unknown), (unknown), Badreya Al‐Lahou, Amani Al‐Othman, Lena Davidsson	7
11	Evidence for nutrition transition in Kuwait: over-consumption of macronutrients and obesity 2012 ·Public Health Nutrition ·Sahar Zaghloul, Suad Al-Hooti, Nawal Al‐Hamad, Sameer Al‐Zenki, Husam Alomirah, (unknown), (unknown), Amani Al‐Othman, (unknown), (unknown), Robert T. Jackson	71
12	Developing Functional Foods Using Red Palm Olein: Objective Color and Instrumental Texture 2004 ·International Journal of Food Properties ·Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, (unknown), Amani Al‐Othman, (unknown), (unknown)	8
13	Developing Functional Foods Using Red Palm Olein: Pilot-Scale Studies 2004 ·International Journal of Food Properties ·Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer, (unknown), (unknown), Amani Al‐Othman, Anees Ahmad, (unknown), (unknown), (unknown), (unknown)	14
14	Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols 2003 ·Food Chemistry ·(unknown), Jiwan S. Sidhu, Suad Al-Hooti, (unknown), Amani Al‐Othman, (unknown), (unknown), (unknown), (unknown)	57
15	Quality of pan bread made by replacing sucrose with date syrup produced by using pectinase/cellulase enzymes 2003 ·Plant Foods for Human Nutrition ·Jiwan S. Sidhu, J. M. Al-Saqer, Suad Al-Hooti, Amani Al‐Othman	14
16	Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread) 2002 ·Food / Nahrung ·Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, Amani Al‐Othman	22
17	Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment 2002 ·Food Chemistry ·Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, Amani Al‐Othman	97
18	STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM 2001 ·Journal of Food Quality ·Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer, Amani Al‐Othman	21

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.

Explore authors with similar magnitude of impact