Armin Amanpour

734 total citations
28 papers, 581 citations indexed

About

Armin Amanpour is a scholar working on Food Science, Organic Chemistry and Biochemistry. According to data from OpenAlex, Armin Amanpour has authored 28 papers receiving a total of 581 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 8 papers in Organic Chemistry and 8 papers in Biochemistry. Recurrent topics in Armin Amanpour's work include Fermentation and Sensory Analysis (8 papers), Essential Oils and Antimicrobial Activity (8 papers) and Phytochemicals and Antioxidant Activities (8 papers). Armin Amanpour is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Essential Oils and Antimicrobial Activity (8 papers) and Phytochemicals and Antioxidant Activities (8 papers). Armin Amanpour collaborates with scholars based in Türkiye, Morocco and Iran. Armin Amanpour's co-authors include Serkan Selli, Haşim Kelebek, Ahmet Salih Sönmezdağ, Gamze Güçlü, Songül Kesen, Amina Bouseta, ‪Mohamed Bouaziz, Oscar Zannou, Mariano Pauselli and Bernardo Valenti and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Meat Science.

In The Last Decade

Armin Amanpour

28 papers receiving 570 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Armin Amanpour Türkiye 16 307 122 118 111 109 28 581
Fien Van Lancker Belgium 13 430 1.4× 55 0.5× 121 1.0× 124 1.1× 77 0.7× 15 795
Monika Christlbauer Germany 6 560 1.8× 200 1.6× 167 1.4× 158 1.4× 164 1.5× 6 781
Mingchih Fang Taiwan 12 179 0.6× 50 0.4× 71 0.6× 56 0.5× 66 0.6× 33 421
Xuelian Yang China 12 213 0.7× 66 0.5× 102 0.9× 61 0.5× 63 0.6× 19 538
Laurianne Paravisini United States 13 269 0.9× 104 0.9× 92 0.8× 125 1.1× 85 0.8× 13 464
Xiaohong Yu China 12 156 0.5× 118 1.0× 43 0.4× 205 1.8× 75 0.7× 26 638
Ahmet Salih Sönmezdağ Türkiye 13 268 0.9× 212 1.7× 33 0.3× 190 1.7× 48 0.4× 28 526
Michele Balzano Italy 11 112 0.4× 66 0.5× 83 0.7× 51 0.5× 39 0.4× 15 383
Alexis Marsol‐Vall Finland 16 389 1.3× 233 1.9× 90 0.8× 224 2.0× 67 0.6× 25 756
Paulius Kraujalis Lithuania 15 505 1.6× 243 2.0× 65 0.6× 191 1.7× 84 0.8× 17 798

Countries citing papers authored by Armin Amanpour

Since Specialization
Citations

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

Fields of papers citing papers by Armin Amanpour

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Armin Amanpour. 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 Armin Amanpour. The network helps show where Armin Amanpour may publish in the future.

Co-authorship network of co-authors of Armin Amanpour

This figure shows the co-authorship network connecting the top 25 collaborators of Armin Amanpour. A scholar is included among the top collaborators of Armin Amanpour 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 Armin Amanpour. Armin Amanpour 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.
Amanpour, Armin, Mostafa Soltani, Leontina Lipan, et al.. (2024). Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye. Journal of the Science of Food and Agriculture. 104(12). 7580–7591. 2 indexed citations
2.
Amanpour, Armin, et al.. (2022). Diyet İnflamatuar İndeksi, İnflamasyon ve Beslenme. DergiPark (Istanbul University). 5(3). 59–80. 2 indexed citations
3.
Amanpour, Armin, et al.. (2022). Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content. Flavour and Fragrance Journal. 37(4). 243–253. 7 indexed citations
4.
Amanpour, Armin, et al.. (2022). Kolorektal Kanser, Bağırsak Mikrobiyotası ve Beslenme. DergiPark (Istanbul University). 4(1). 50–59. 1 indexed citations
5.
Amanpour, Armin, et al.. (2021). Mavi Işık Maruziyetinin Sirkadiyen Ritim ve Beslenme Üzerindeki Etkisi. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. 8(3). 566–573. 4 indexed citations
6.
Amanpour, Armin, et al.. (2020). Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry. Journal of Food Composition and Analysis. 96. 103761–103761. 29 indexed citations
7.
Luciano, Giuseppe, Antonio Natalello, Simona Mattioli, et al.. (2019). Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge. Meat Science. 156. 59–67. 36 indexed citations
8.
Sönmezdağ, Ahmet Salih, Songül Kesen, Armin Amanpour, et al.. (2019). LC‐DAD‐ESI‐MS/MS and GC‐MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep‐fat frying. Journal of Food Processing and Preservation. 43(3). e13879–e13879. 6 indexed citations
9.
Sevindik, Onur, et al.. (2019). Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis. European Journal of Lipid Science and Technology. 121(5). 7 indexed citations
10.
Amanpour, Armin, et al.. (2019). Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis. Journal of Food Science and Technology. 56(8). 3836–3845. 15 indexed citations
11.
Amanpour, Armin, Jeroen Vandamme, Süleyman Polat, et al.. (2019). Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil. Innovative Food Science & Emerging Technologies. 54. 123–131. 26 indexed citations
12.
Amanpour, Armin, Oscar Zannou, Haşim Kelebek, & Serkan Selli. (2019). Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea. Journal of Agricultural and Food Chemistry. 67(9). 2607–2616. 19 indexed citations
13.
14.
Amanpour, Armin, Haşim Kelebek, & Serkan Selli. (2018). Characterization of aroma, aroma‐active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives. Journal of the Science of Food and Agriculture. 99(2). 726–740. 25 indexed citations
15.
Amanpour, Armin, Gamze Güçlü, Haşim Kelebek, & Serkan Selli. (2018). Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry. Microchemical Journal. 145. 96–104. 37 indexed citations
16.
Kesen, Songül, Armin Amanpour, & Serkan Selli. (2018). Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils. European Journal of Lipid Science and Technology. 120(10). 19 indexed citations
17.
Kesen, Songül, Armin Amanpour, Onur Sevindik, et al.. (2018). Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis. Foods. 7(7). 98–98. 14 indexed citations
18.
Amanpour, Armin, Haşim Kelebek, & Serkan Selli. (2018). LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. Journal of Mass Spectrometry. 54(3). 227–238. 16 indexed citations
19.
Kesen, Songül, Armin Amanpour, Ahmet Salih Sönmezdağ, Haşim Kelebek, & Serkan Selli. (2017). Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils. DergiPark (Istanbul University). 6 indexed citations
20.
Amanpour, Armin, Ahmet Salih Sönmezdağ, Haşim Kelebek, & Serkan Selli. (2015). GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.). Food Chemistry. 182. 251–256. 70 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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