Doaa Abouelenein
- Food Science top 5%
- Plant Science top 10%
- Biochemistry top 5%
- Pharmacology top 10%
- Molecular Biology
- Co-authors
- Giovanni CaprioliAhmed M. MustafaSauro VittoriGianni SagratiniSimone AngeloniLaura AcquaticciFilippo MaggiFranks Kamgang Nzekoue
- Topics
- Phytochemicals and Antioxidant Activities (12 papers)Fermentation and Sensory Analysis (6 papers)Postharvest Quality and Shelf Life Management (4 papers)
- Cited by
- BiochemistryFood SciencePharmacology
- Journals
- Food ChemistryMoleculesAntioxidants
In The Last Decade
Doaa Abouelenein
19 papers receiving 625 citations
Peers
Comparison fields: 5 of 88
- Food Science 236
- Plant Science 197
- Biochemistry 171
- Pharmacology 128
- Molecular Biology 120
Countries citing papers authored by Doaa Abouelenein
This map shows the geographic impact of Doaa Abouelenein'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 Doaa Abouelenein with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Doaa Abouelenein more than expected).
Fields of papers citing papers by Doaa Abouelenein
This network shows the impact of papers produced by Doaa Abouelenein. 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 Doaa Abouelenein. The network helps show where Doaa Abouelenein may publish in the future.
Co-authorship network of co-authors of Doaa Abouelenein
This figure shows the co-authorship network connecting the top 25 collaborators of Doaa Abouelenein. A scholar is included among the top collaborators of Doaa Abouelenein 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 Doaa Abouelenein. Doaa Abouelenein is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 0 | |
| 4 | 0 | |
| 5 | 1 | |
| 6 | 10 | |
| 7 | 24 | |
| 8 | 27 | |
| 9 | 47 | |
| 10 | 37 | |
| 11 | 16 | |
| 12 | 22 | |
| 13 | 26 | |
| 14 | 4 | |
| 15 | 33 | |
| 16 | 74 | |
| 17 | 8 | |
| 18 | 64 | |
| 19 | 22 | |
| 20 | Chemical composition and biological activities of the essential oil of Tanacetum sinaicum Del. grown in Egypt | 2 |
About Doaa Abouelenein
Doaa Abouelenein is a scholar working on Biochemistry, Applied Microbiology and Biotechnology and Biotechnology, having authored 23 papers that have together received 636 indexed citations. Recurring topics across this work include Phytochemicals and Antioxidant Activities (12 papers), Fermentation and Sensory Analysis (6 papers) and Postharvest Quality and Shelf Life Management (4 papers). The work is most often cited by research in Biochemistry (171 citations), Food Science (236 citations) and Pharmacology (128 citations). Doaa Abouelenein has collaborated with scholars based in Italy, Egypt and Spain. Frequent co-authors include Giovanni Caprioli, Ahmed M. Mustafa, Sauro Vittori, Gianni Sagratini, Simone Angeloni, Laura Acquaticci, Filippo Maggi, Franks Kamgang Nzekoue, Jianbo Xiao and Elisabetta Torregiani. Their work appears in journals such as Food Chemistry, Molecules and Antioxidants.
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.