Faten Kotti

418 total citations
12 papers, 358 citations indexed

About

Faten Kotti is a scholar working on Organic Chemistry, Biochemistry and Food Science. According to data from OpenAlex, Faten Kotti has authored 12 papers receiving a total of 358 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Organic Chemistry, 8 papers in Biochemistry and 5 papers in Food Science. Recurrent topics in Faten Kotti's work include Edible Oils Quality and Analysis (12 papers), Phytochemicals and Antioxidant Activities (7 papers) and Essential Oils and Antimicrobial Activity (5 papers). Faten Kotti is often cited by papers focused on Edible Oils Quality and Analysis (12 papers), Phytochemicals and Antioxidant Activities (7 papers) and Essential Oils and Antimicrobial Activity (5 papers). Faten Kotti collaborates with scholars based in Tunisia, Italy and Spain. Faten Kotti's co-authors include Mohamed Gargouri, Rim Hachicha Hbaieb, Giacomo Scarascia Mugnozza, Maria Lisa Clodoveo, Stefania Vichi, Alessandra Bendini, Ana G. Pérez, Carlos Sanz, Rosa Virginia García-Rodríguez and M. Msallem and has published in prestigious journals such as Food Chemistry, Comprehensive Reviews in Food Science and Food Safety and Journal of the American Oil Chemists Society.

In The Last Decade

Faten Kotti

11 papers receiving 351 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Faten Kotti Tunisia	9	317	184	140	121	63	12	358
Rim Hachicha Hbaieb Tunisia	8	306 1.0×	168 0.9×	137 1.0×	125 1.0×	65 1.0×	10	356
Chiara Cherubini Italy	11	285 0.9×	164 0.9×	106 0.8×	142 1.2×	87 1.4×	14	355
Abdelhakim Bakhouche Spain	9	310 1.0×	177 1.0×	188 1.3×	109 0.9×	66 1.0×	10	409
Antonia de Torres Spain	10	243 0.8×	197 1.1×	147 1.1×	62 0.5×	63 1.0×	13	329
Vanessa Mancebo‐Campos Spain	9	381 1.2×	217 1.2×	193 1.4×	155 1.3×	53 0.8×	10	489
Jamila Gagour Morocco	13	175 0.6×	131 0.7×	172 1.2×	67 0.6×	63 1.0×	22	341
Nicola Simone Italy	9	237 0.7×	158 0.9×	66 0.5×	146 1.2×	44 0.7×	16	336
M. Benito Spain	9	185 0.6×	113 0.6×	65 0.5×	73 0.6×	73 1.2×	16	303
Faouzia Mahjoub Haddada Tunisia	10	323 1.0×	247 1.3×	159 1.1×	100 0.8×	65 1.0×	17	405
Carla Santos Portugal	10	182 0.6×	159 0.9×	73 0.5×	69 0.6×	79 1.3×	12	343

Countries citing papers authored by Faten Kotti

Since Specialization

Citations

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

Fields of papers citing papers by Faten Kotti

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Faten Kotti

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

All Works

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12 of 12 papers shown

Hbaieb, Rim Hachicha, Faten Kotti, & Mohamed Gargouri. (2024). Contribution of olive endogenous enzymes activities on virgin olive oil phenolic profile. European Journal of Lipid Science and Technology. 126(7).

Hbaieb, Rim Hachicha, Faten Kotti, Antonello Paduano, et al.. (2022). Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil. Journal of the American Oil Chemists Society. 99(6). 457–468. 1 indexed citations

Hbaieb, Rim Hachicha, Faten Kotti, Enrico Valli, et al.. (2017). Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition. Journal of Food Composition and Analysis. 62. 43–50. 19 indexed citations

Hbaieb, Rim Hachicha, Faten Kotti, Mohamed Gargouri, M. Msallem, & Stefania Vichi. (2016). Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile. Food Chemistry. 203. 548–558. 49 indexed citations

Hbaieb, Rim Hachicha, Faten Kotti, Núria Cortés-Francisco, et al.. (2016). Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. Food Chemistry. 210. 631–639. 24 indexed citations

Hbaieb, Rim Hachicha, Faten Kotti, Stefania Vichi, & Mohamed Gargouri. (2016). Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening. European Journal of Lipid Science and Technology. 119(5). 9 indexed citations

Hbaieb, Rim Hachicha, Faten Kotti, Rosa Virginia García-Rodríguez, et al.. (2014). Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles. Food Chemistry. 174. 240–247. 67 indexed citations

Clodoveo, Maria Lisa, Rim Hachicha Hbaieb, Faten Kotti, Giacomo Scarascia Mugnozza, & Mohamed Gargouri. (2014). Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Comprehensive Reviews in Food Science and Food Safety. 13(2). 135–154. 115 indexed citations

Kotti, Faten, Lorenzo Cerretani, Mohamed Gargouri, Emma Chiavaro, & Alessandra Bendini. (2010). EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES. Journal of Food Biochemistry. 35(3). 681–698. 11 indexed citations

10.

Kotti, Faten, et al.. (2010). Lipoxygenase: Optimization of Extraction and Evaluation of its Contribution to Virgin Olive Oil Aroma. Food Biotechnology. 24(1). 95–105. 4 indexed citations

11.

Kotti, Faten, Emma Chiavaro, Lorenzo Cerretani, et al.. (2008). Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin. European Food Research and Technology. 228(5). 735–742. 36 indexed citations

12.

Ranalli, Alfonso, et al.. (2008). Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil. Food and Bioprocess Technology. 2(3). 322–327. 23 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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