Hamid B. Ghoddusi

1.1k total citations
30 papers, 787 citations indexed

About

Hamid B. Ghoddusi is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Hamid B. Ghoddusi has authored 30 papers receiving a total of 787 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 12 papers in Molecular Biology and 9 papers in Nutrition and Dietetics. Recurrent topics in Hamid B. Ghoddusi's work include Probiotics and Fermented Foods (15 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Gut microbiota and health (6 papers). Hamid B. Ghoddusi is often cited by papers focused on Probiotics and Fermented Foods (15 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Gut microbiota and health (6 papers). Hamid B. Ghoddusi collaborates with scholars based in United Kingdom, Iran and Denmark. Hamid B. Ghoddusi's co-authors include Terri D. Boylston, Jorge Reinheimer, C.G. Vinderola, L.I.I. Ouoba, Jane P. Sutherland, Milad Fathi, Richard K. Robinson, Kieran Tuohy, Alistair S. Grandison and Shahram Naghizadeh Raeisi and has published in prestigious journals such as International Journal of Food Microbiology, International Journal of Biological Macromolecules and Food Control.

In The Last Decade

Hamid B. Ghoddusi

29 papers receiving 753 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Hamid B. Ghoddusi United Kingdom 14 601 356 337 99 77 30 787
Cal Flynn Ireland 10 604 1.0× 234 0.7× 236 0.7× 188 1.9× 83 1.1× 11 931
Rupesh S. Chavan India 6 629 1.0× 268 0.8× 340 1.0× 108 1.1× 65 0.8× 12 945
Marie‐Noëlle Madec France 20 780 1.3× 465 1.3× 348 1.0× 127 1.3× 92 1.2× 28 1.1k
Baidya Nath P. Sah Australia 12 625 1.0× 475 1.3× 368 1.1× 116 1.2× 40 0.5× 17 950
Israel García‐Cano United States 15 552 0.9× 380 1.1× 261 0.8× 148 1.5× 116 1.5× 35 803
Aslan Azizi Iran 14 557 0.9× 200 0.6× 334 1.0× 75 0.8× 33 0.4× 23 737
Elena Bancalari Italy 15 457 0.8× 383 1.1× 201 0.6× 96 1.0× 69 0.9× 36 777
Ruixia Gu China 15 453 0.8× 369 1.0× 231 0.7× 54 0.5× 51 0.7× 70 726
Дора Бешкова Bulgaria 10 571 1.0× 431 1.2× 261 0.8× 130 1.3× 109 1.4× 22 790
Il‐Byeong Kang South Korea 12 451 0.8× 403 1.1× 151 0.4× 64 0.6× 67 0.9× 22 716

Countries citing papers authored by Hamid B. Ghoddusi

Since Specialization
Citations

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

Fields of papers citing papers by Hamid B. Ghoddusi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hamid B. Ghoddusi. 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 Hamid B. Ghoddusi. The network helps show where Hamid B. Ghoddusi may publish in the future.

Co-authorship network of co-authors of Hamid B. Ghoddusi

This figure shows the co-authorship network connecting the top 25 collaborators of Hamid B. Ghoddusi. A scholar is included among the top collaborators of Hamid B. Ghoddusi 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 Hamid B. Ghoddusi. Hamid B. Ghoddusi 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.
Fathi, Milad, et al.. (2023). Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions. International Journal of Biological Macromolecules. 258(Pt 2). 128982–128982. 23 indexed citations
2.
Fathi, Milad, et al.. (2023). Nanoencapsulation of oregano essential oil using cellulose nanocrystals extracted from hazelnut shell to enhance shelf life of fruits: Case study: Pears. International Journal of Biological Macromolecules. 242(Pt 1). 124704–124704. 23 indexed citations
3.
Anyogu, Amarachukwu, et al.. (2023). Antimicrobial Resistance of Lactic Acid Bacteria from Nono, a Naturally Fermented Milk Product. Antibiotics. 12(5). 843–843. 10 indexed citations
4.
Ouoba, L.I.I., et al.. (2021). Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product. Brazilian Journal of Microbiology. 52(2). 869–881. 19 indexed citations
5.
Sedaghat, Nasser, et al.. (2019). Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging. Journal of Food Science and Technology. 56(2). 663–673. 9 indexed citations
6.
Ouoba, L.I.I., Amarachukwu Anyogu, Hagrétou Sawadogo‐Lingani, et al.. (2019). Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements. International Journal of Food Microbiology. 311. 108356–108356. 24 indexed citations
7.
Ghoddusi, Hamid B., et al.. (2018). Fermented milk kefir: Probiotic content and potential health benefits. 6. 1 indexed citations
8.
9.
Ghoddusi, Hamid B., et al.. (2016). PRODUCTION AND PHYSICOCHEMICAL, RHEOLOGICAL, SENSORY ANALYSIS OF “LOUR” CHEESE. 12(49). 41–49. 1 indexed citations
10.
Shahidi, Fakhri, et al.. (2015). OXIDATIVE STABILITY OF ENRICHED YOGHURTS WITH DIFFERENT OMEGA 3 SOURCES DURING STORAGE. 13(1). 165–173. 2 indexed citations
11.
Milani, Elnaz, et al.. (2014). Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese. Journal of Food Safety. 34(2). 168–175. 7 indexed citations
12.
Ouoba, L.I.I., et al.. (2014). Assessing the effects of exposure to environmental stress on some functional properties of Bifidobacterium animalis ssp. lactis. Beneficial Microbes. 5(4). 461–470. 17 indexed citations
13.
Ghoddusi, Hamid B., et al.. (2013). Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum. PubMed. 2013. 1–6. 7 indexed citations
14.
Barouei, Javad, et al.. (2011). Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese. International Journal of Dairy Technology. 64(4). 526–535. 6 indexed citations
15.
Ghoddusi, Hamid B.. (2011). Biotechnology of Lactic Acid Bacteria: Novel Applications. International Journal of Dairy Technology. 64(3). 456–458. 151 indexed citations
16.
Ghoddusi, Hamid B., et al.. (2010). Preliminary study on the isolation of Clostridium butyricum strains from natural sources in the UK and screening the isolates for presence of the type E botulinal toxin gene. International Journal of Food Microbiology. 142(1-2). 202–206. 15 indexed citations
17.
Mohebbi, Mohebbat & Hamid B. Ghoddusi. (2008). Rheological and Sensory Evaluation of Yoghurts Containing Probiotic Cultures. Journal of Agricultural Science and Technology. 10(2). 145–155. 9 indexed citations
18.
Ghoddusi, Hamid B.. (2008). Handbook of Microbiological Media for the Examination of Food– by Ronald M. Atlas. International Journal of Dairy Technology. 61(2). 206–206. 2 indexed citations
19.
Ghoddusi, Hamid B., et al.. (2007). In vitro study on gas generation and prebiotic effects of some carbohydrates and their mixtures. Anaerobe. 13(5-6). 193–199. 51 indexed citations
20.
Boylston, Terri D., C.G. Vinderola, Hamid B. Ghoddusi, & Jorge Reinheimer. (2003). Incorporation of bifidobacteria into cheeses: challenges and rewards. International Dairy Journal. 14(5). 375–387. 271 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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