Azhar Mat Easa

4.4k total citations
123 papers, 3.4k citations indexed

About

Azhar Mat Easa is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Azhar Mat Easa has authored 123 papers receiving a total of 3.4k indexed citations (citations by other indexed papers that have themselves been cited), including 82 papers in Food Science, 55 papers in Nutrition and Dietetics and 25 papers in Molecular Biology. Recurrent topics in Azhar Mat Easa's work include Food composition and properties (50 papers), Proteins in Food Systems (45 papers) and Polysaccharides Composition and Applications (20 papers). Azhar Mat Easa is often cited by papers focused on Food composition and properties (50 papers), Proteins in Food Systems (45 papers) and Polysaccharides Composition and Applications (20 papers). Azhar Mat Easa collaborates with scholars based in Malaysia, Jordan and Saudi Arabia. Azhar Mat Easa's co-authors include Abbas F.M. Alkarkhi, Thuan‐Chew Tan, Lai‐Hoong Cheng, Rajeev Bhat, Shin‐Yong Yeoh, Chee‐Yuen Gan, Norli Ismail, Min‐Tze Liong, Muhammad H. Alu’datt and Sana Gammoh and has published in prestigious journals such as Renewable and Sustainable Energy Reviews, Journal of Hazardous Materials and Food Chemistry.

In The Last Decade

Azhar Mat Easa

118 papers receiving 3.2k citations

Peers

Azhar Mat Easa

BIOMA

Lígia Damasceno Ferreira Marczak Brazil

Mohamed Ali Ayadi Tunisia

Qiuhui Hu China

Zhenzhou Zhu China

Hongnan Sun China

Seyed Mohammad Taghi Gharibzahedi Iran

Hassan Ahmadi Gavlighi Iran

Constantina Tzia Greece

Tung-Ching Lee United States

Chee‐Yuen Gan Malaysia

Lígia Damasceno Ferreira Marczak Brazil

Azhar Mat Easa

2.4k ×1.4

1.2k ×1.2

829 ×0.9

455 ×0.9

BIOMA

475 ×1.1

Citations per year, relative to Azhar Mat Easa Azhar Mat Easa (= 1×) peers Lígia Damasceno Ferreira Marczak

Countries citing papers authored by Azhar Mat Easa

Since Specialization

Citations

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

Fields of papers citing papers by Azhar Mat Easa

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Azhar Mat Easa. 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 Azhar Mat Easa. The network helps show where Azhar Mat Easa may publish in the future.

Co-authorship network of co-authors of Azhar Mat Easa

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

All Works

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20 of 20 papers shown

Nafchi, Abdorreza Mohammadi, et al.. (2024). Development and evaluation of Bauhinia Kockiana extract-incorporated sago starch intelligent film strips for real-time freshness monitoring of coconut milk. International Journal of Biological Macromolecules. 260(Pt 2). 129589–129589. 15 indexed citations

Tan, Choon Hui, Wan Rosli Wan Ishak, Azhar Mat Easa, et al.. (2023). From waste to wealth: a review on valorisation of durian waste as functional food ingredient. Journal of Food Measurement & Characterization. 17(6). 6222–6235. 6 indexed citations

Alrosan, Mohammad, Thuan‐Chew Tan, Azhar Mat Easa, et al.. (2023). Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation. Fermentation. 9(2). 194–194. 25 indexed citations

Tan, Thuan‐Chew, et al.. (2022). The use of salt substitutes to replace sodium chloride in food products: a review. International Journal of Food Science & Technology. 57(11). 6997–7007. 24 indexed citations

Easa, Azhar Mat, et al.. (2022). Thermal inactivation kinetics parameters of browning enzymes in starfruit ( Averrhoa carambola L.) juice. International Journal of Food Science & Technology. 57(8). 5114–5122. 4 indexed citations

Alrosan, Mohammad, Thuan‐Chew Tan, Azhar Mat Easa, et al.. (2021). Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling. International Journal of Food Science & Technology. 57(4). 2039–2050. 17 indexed citations

Easa, Azhar Mat, et al.. (2021). Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone. International Journal of Food Science & Technology. 57(2). 1186–1196. 4 indexed citations

Hossain, Md. Sohrab, et al.. (2021). Influence of Fresh Palm Fruit Sterilization in the Production of Carotenoid-Rich Virgin Palm Oil. Foods. 10(11). 2838–2838. 8 indexed citations

Yeoh, Shin‐Yong, et al.. (2020). Effect of pre‐gelatinised high‐amylose maize starch combined with Ca ²⁺ ‐induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. International Journal of Food Science & Technology. 56(2). 1021–1029. 15 indexed citations

10.

Zzaman, Wahidu, et al.. (2017). Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish ( Clarias batrachus ) Fillets. Turkish Journal of Fisheries and Aquatic Sciences. 17(5). 935–943. 4 indexed citations

11.

Yang, Tajul A., et al.. (2017). Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread. International Journal of Food Sciences and Nutrition. 2(6). 91–94. 1 indexed citations

12.

Tan, Thuan‐Chew, Lai‐Hoong Cheng, Rajeev Bhat, Gulam Rusul, & Azhar Mat Easa. (2015). Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing.. International Food Research Journal. 22(2). 631–637. 20 indexed citations

13.

Easa, Azhar Mat, et al.. (2015). An investigation of potential fraud in commercial orange juice products in Malaysian market by cluster analysis and principal component analysis.. 19(2). 377–387. 5 indexed citations

14.

Huda, Nurul, et al.. (2013). Effect of duck feet collagen addition on physicochemical properties of surimi.. International Food Research Journal. 20(2). 537–544. 34 indexed citations

15.

Nopianti, Rodiana, et al.. (2012). Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterus spp.) during frozen storage.. International Food Research Journal. 19(3). 1011–1021. 15 indexed citations

16.

Huda, Nurul, et al.. (2012). The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage.. International Food Research Journal. 19(4). 1415–1421. 3 indexed citations

17.

Alkarkhi, Abbas F.M., et al.. (2010). Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis.. Asian Journal of Food and Agro-Industry. 3(3). 349–362. 21 indexed citations

18.

Fung, Wai-Yee, et al.. (2009). Benefits of probiotics: beyond gastrointestinal health.. Milk science international/Milchwissenschaft. 130(21). 17–21. 6 indexed citations

19.

Min-Tze, Liong, et al.. (2009). Using soy protein isolate/glucose edible films to protect fish oil from lipid oxidation. Asian Journal of Food and Agro-Industry. 2(3). 342–350. 4 indexed citations

20.

Alkarkhi, Abbas F.M., et al.. (2009). Utilization of banana peel as a functional ingredient in yellow noodle.. Asian Journal of Food and Agro-Industry. 2(3). 321–329. 14 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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