Frank Sherkat

1.9k total citations
37 papers, 1.5k citations indexed

About

Frank Sherkat is a scholar working on Food Science, Biotechnology and Nutrition and Dietetics. According to data from OpenAlex, Frank Sherkat has authored 37 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 11 papers in Biotechnology and 10 papers in Nutrition and Dietetics. Recurrent topics in Frank Sherkat's work include Probiotics and Fermented Foods (17 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Microbial Inactivation Methods (8 papers). Frank Sherkat is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Microbial Inactivation Methods (8 papers). Frank Sherkat collaborates with scholars based in Australia, Hong Kong and Malaysia. Frank Sherkat's co-authors include Nagendra P. Shah, Tatdao Paseephol, Thanut Amatayakul, Darryl M. Small, Mutamed Ayyash, Lily Stojanovska, A.L. Halmos, Cornelis Versteeg, Jason Wan and Hossein Daryaei and has published in prestigious journals such as Food Chemistry, Journal of Membrane Science and Journal of Dairy Science.

In The Last Decade

Frank Sherkat

37 papers receiving 1.4k citations

Peers

Frank Sherkat
Dongdong Mu China
José de Assis Fonseca Faria Brazil
Barbara Prandi Italy
Stefano D’Amico Austria
Guowei Shu China
Aylin W. Sahin Ireland
Chalat Santivarangkna Thailand
Kamil Piwowarek Poland
Iliada K. Lappa Greece
Dilek Ercili-Cura Finland
Dongdong Mu China
Frank Sherkat
Citations per year, relative to Frank Sherkat Frank Sherkat (= 1×) peers Dongdong Mu

Countries citing papers authored by Frank Sherkat

Since Specialization
Citations

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

Fields of papers citing papers by Frank Sherkat

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Frank Sherkat

This figure shows the co-authorship network connecting the top 25 collaborators of Frank Sherkat. A scholar is included among the top collaborators of Frank Sherkat 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 Frank Sherkat. Frank Sherkat 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.
Pour, Saeideh Ostovar, Oliver A.H. Jones, Peter M. Smooker, et al.. (2019). Extraction of keratin from waste chicken feathers using sodium sulfide and l-cysteine. Process Biochemistry. 82. 205–214. 59 indexed citations
2.
Sherkat, Frank, et al.. (2017). Health promoting effect of synbiotic yogurt containing pomegranate polyphenols: Scientific evidence. Maturitas. 100. 141–141. 4 indexed citations
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Ayyash, Mutamed, Frank Sherkat, & Nagendra P. Shah. (2012). Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. Journal of Dairy Research. 80(1). 7–13. 19 indexed citations
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Sherkat, Frank, et al.. (2012). Influence of Galactooligosaccharides and Modified Waxy Maize Starch on Some Attributes of Yogurt. Journal of Food Science. 78(1). M77–83. 25 indexed citations
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Daryaei, Hossein, John Coventry, Cornelis Versteeg, & Frank Sherkat. (2010). Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage. Food Microbiology. 27(8). 1051–1056. 12 indexed citations
10.
Ayyash, Mutamed, et al.. (2010). The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science. 94(1). 37–42. 40 indexed citations
11.
Kusuma, Gina D., Tatdao Paseephol, & Frank Sherkat. (2009). Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yogurt. Australian Journal of Dairy Technology. 64(2). 159–163. 12 indexed citations
12.
Sherkat, Frank, et al.. (2009). Application of pulsed electric field in non-thermal processing of milk. Asian Journal of Food and Agro-Industry. 2(3). 216–244. 8 indexed citations
13.
Paseephol, Tatdao, Darryl M. Small, & Frank Sherkat. (2008). Lactulose production from milk concentration permeate using calcium carbonate-based catalysts. Food Chemistry. 111(2). 283–290. 38 indexed citations
14.
Paseephol, Tatdao, Darryl M. Small, & Frank Sherkat. (2008). RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION. Journal of Texture Studies. 39(6). 617–634. 195 indexed citations
15.
Daryaei, Hossein, John Coventry, Cornelis Versteeg, & Frank Sherkat. (2006). Effects of high-pressure treatment on shelf life and quality of fresh lactic curd cheese. RMIT Research Repository (RMIT University Library). 11 indexed citations
16.
Amatayakul, Thanut, Frank Sherkat, & Nagendra P. Shah. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology. 59(3). 216–221. 141 indexed citations
17.
Amatayakul, Thanut, Bogdan Zisu, Frank Sherkat, & Nagendra P. Shah. (2005). Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC. Australian Journal of Dairy Technology. 60(3). 238–243. 3 indexed citations
18.
Amatayakul, Thanut, Frank Sherkat, & Nagendra P. Shah. (2005). Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids. 20(2-3). 314–324. 90 indexed citations
19.
Woonton, B.W., Frank Sherkat, & Pankaj Maharjan. (2005). The Influence of Barley Storage on Respiration and Glucose-6-Phosphate Dehydrogenase During Malting. Journal of the Institute of Brewing. 111(4). 388–395. 9 indexed citations
20.
Sherkat, Frank, et al.. (1993). Improved Extraction Process for Protein Recovery from Soy Flour. 471. 2 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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