C. C. Seow

1.8k total citations
31 papers, 1.5k citations indexed

About

C. C. Seow is a scholar working on Food Science, Nutrition and Dietetics and Biomaterials. According to data from OpenAlex, C. C. Seow has authored 31 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 15 papers in Nutrition and Dietetics and 10 papers in Biomaterials. Recurrent topics in C. C. Seow's work include Food composition and properties (13 papers), Polysaccharides Composition and Applications (11 papers) and Nanocomposite Films for Food Packaging (8 papers). C. C. Seow is often cited by papers focused on Food composition and properties (13 papers), Polysaccharides Composition and Applications (11 papers) and Nanocomposite Films for Food Packaging (8 papers). C. C. Seow collaborates with scholars based in Malaysia. C. C. Seow's co-authors include A.A. Karim, Ying Ping Chang, P.B. Cheah, Lai‐Hoong Cheng, Chee How Teo, M.H. Norziah, Tjoon Tow Teng and Siew-Keah Lee and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

C. C. Seow

31 papers receiving 1.4k citations

Peers

C. C. Seow

FS

BIOMA

ND

PS

BE

Ramazan Kizil United States

Syahariza Zainul Abidin Malaysia

T. P. LABUZA United States

Isabelle Alric France

Santanu Basu India

H. Tournois Netherlands

Shuang Qiu China

Herbert Kunzek Germany

M. L. Herrera Argentina

Cheng‐yi Lii Taiwan

Ramazan Kizil United States

C. C. Seow

430 ×0.5

FS

308 ×0.5

BIOMA

496 ×0.9

ND

183 ×0.6

PS

142 ×1.1

BE

Citations per year, relative to C. C. Seow C. C. Seow (= 1×) peers Ramazan Kizil

Countries citing papers authored by C. C. Seow

Since Specialization

Citations

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

Fields of papers citing papers by C. C. Seow

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of C. C. Seow

This figure shows the co-authorship network connecting the top 25 collaborators of C. C. Seow. A scholar is included among the top collaborators of C. C. Seow 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 C. C. Seow. C. C. Seow 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:

20 of 20 papers shown

1.

Cheng, Lai‐Hoong, A.A. Karim, & C. C. Seow. (2006). Effects of Water‐Glycerol and Water‐Sorbitol Interactions on the Physical Properties of Konjac Glucomannan Films. Journal of Food Science. 71(2). 87 indexed citations

2.

Karim, A.A., et al.. (2006). Pulsed NMR measurements of freeze/thaw-induced retrogradation of corn and wheat starch gels: Correlation with rheological measurements. Food Hydrocolloids. 21(7). 1041–1045. 9 indexed citations

3.

Karim, A.A., et al.. (2005). Exothermic events on heating of semi-dilute konjac glucomannan-water systems. Carbohydrate Polymers. 61(3). 368–373. 6 indexed citations

4.

Karim, A.A., et al.. (2004). Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic Resonance. Journal of Food Science. 69(4). FCT287–FCT296. 3 indexed citations

5.

Karim, A.A., et al.. (2002). Effects of Na2CO3 and NaOH on DSC thermal profiles of selected native cereal starches. Food Chemistry. 78(3). 355–362. 58 indexed citations

6.

Karim, A.A., et al.. (2001). Preparation of Granular Cold Water-Soluble Sago Starch: A Preliminary Study. 9(2). 60. 1 indexed citations

7.

Chang, Ying Ping, P.B. Cheah, & C. C. Seow. (2000). Plasticizing—Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State. Journal of Food Science. 65(3). 445–451. 169 indexed citations

8.

Chang, Ying Ping, P.B. Cheah, & C. C. Seow. (2000). VARIATIONS IN FLEXURAL AND COMPRESSIVE FRACTURE BEHAVIOR OF A BRITTLE CELLULAR FOOD (DRIED BREAD) IN RESPONSE TO MOISTURE SORPTION. Journal of Texture Studies. 31(5). 525–540. 21 indexed citations

9.

Seow, C. C. & Siew-Keah Lee. (1997). FIRMNESS AND COLOR RETENTION IN BLANCHED GREEN BEANS AND GREEN BELL PEPPER. Journal of Food Quality. 20(4). 329–336. 5 indexed citations

10.

Seow, C. C., et al.. (1996). A DSC study of the effects of sugars on thermal properties of rice starch gels before and after aging. Journal of thermal analysis. 47(5). 1201–1212. 14 indexed citations

11.

Seow, C. C. & Chee How Teo. (1996). Staling of Starch‐based Products: A Comparative Study by Firmness and Pulsed NMR Measurements. Starch - Stärke. 48(3). 90–93. 43 indexed citations

12.

Seow, C. C., et al.. (1996). Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. International Journal of Food Science & Technology. 31(3). 249–256. 19 indexed citations

13.

Seow, C. C., et al.. (1994). Sub-Tg annealing of granular rice starch: effects on enthalpy relaxation and starch-sucrose interactions. Carbohydrate Research. 261(2). 307–316. 7 indexed citations

14.

Seow, C. C. & Chee How Teo. (1993). Annealing of Granular Rice Starches — Interpretation of the Effect on Phase Transitions Associated with Gelatinization. Starch - Stärke. 45(10). 345–351. 32 indexed citations

15.

Teo, Chee How & C. C. Seow. (1992). A Pulsed NMR Method for the Study of Starch Retrogradation. Starch - Stärke. 44(8). 288–292. 53 indexed citations

16.

Seow, C. C., et al.. (1988). Food preservation by moisture control. Elsevier eBooks. 142 indexed citations

17.

Seow, C. C. & P.B. Cheah. (1985). Reactivity of sorbic acid and glycerol in non-enzymatic browning in liquid intermediate moisture model systems. Food Chemistry. 18(1). 71–80. 14 indexed citations

18.

Seow, C. C. & P.B. Cheah. (1985). Kinetics of degradation of sorbic acid in aqueous glycerol solutions. Food Chemistry. 17(2). 95–103. 12 indexed citations

19.

Seow, C. C., et al.. (1984). Iron and tin content of canned fruit juices and nectars. Food Chemistry. 14(2). 125–134. 5 indexed citations

20.

Teng, Tjoon Tow & C. C. Seow. (1981). A comparative study of methods for prediction of water activity of multicomponent aqueous solutions. International Journal of Food Science & Technology. 16(4). 409–419. 17 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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