İssa Javidipour
- Food Science top 2%
- Animal Science and Zoology top 2%
- Nutrition and Dietetics top 5%
- Organic Chemistry top 10%
- Biochemistry top 5%
- Co-authors
- Halil VuralAyhan BaştürkAziz TekinEmre BakkalbaşıYusuf TunçtürkJavad HesariSeyed Hadi Peighambardoustİsmail Hakkı Boyacı
- Topics
- Food Chemistry and Fat Analysis (11 papers)Meat and Animal Product Quality (11 papers)Edible Oils Quality and Analysis (6 papers)
- Partner nations
- TürkiyeUnited StatesIran
In The Last Decade
İssa Javidipour
28 papers receiving 715 citations
Peers
Comparison fields: 5 of 66
- Food Science 444
- Animal Science and Zoology 261
- Nutrition and Dietetics 233
- Organic Chemistry 158
- Biochemistry 154
Countries citing papers authored by İssa Javidipour
This map shows the geographic impact of İssa Javidipour'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 İssa Javidipour with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites İssa Javidipour more than expected).
Fields of papers citing papers by İssa Javidipour
This network shows the impact of papers produced by İssa Javidipour. 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 İssa Javidipour. The network helps show where İssa Javidipour may publish in the future.
Co-authorship network of co-authors of İssa Javidipour
This figure shows the co-authorship network connecting the top 25 collaborators of İssa Javidipour. A scholar is included among the top collaborators of İssa Javidipour 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 İssa Javidipour. İssa Javidipour is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 7 | |
| 2 | 18 | |
| 3 | 6 | |
| 4 | 61 | |
| 5 | 47 | |
| 6 | Effects of different herbs on biogenic amine contents and some characteristics of Herby cheese. | 3 |
| 7 | 32 | |
| 8 | 13 | |
| 9 | 26 | |
| 10 | 23 | |
| 11 | Seed oil profiles of five rose hip species (Rosa spp.) from Hakkâri, Turkey | 8 |
| 12 | 5 | |
| 13 | 22 | |
| 14 | 28 | |
| 15 | 38 | |
| 16 | 35 | |
| 17 | 36 | |
| 18 | 95 | |
| 19 | 18 | |
| 20 | 19 |
About İssa Javidipour
İssa Javidipour is a scholar working on Food Science, Animal Science and Zoology and Biochemistry, having authored 28 papers that have together received 760 indexed citations. Recurring topics across this work include Food Chemistry and Fat Analysis (11 papers), Meat and Animal Product Quality (11 papers) and Edible Oils Quality and Analysis (6 papers). The work is most often cited by research in Biochemistry (154 citations), Animal Science and Zoology (261 citations) and Food Science (444 citations). İssa Javidipour has collaborated with scholars based in Türkiye, United States and Iran. Frequent co-authors include Halil Vural, Ayhan Baştürk, Aziz Tekin, Emre Bakkalbaşı, Yusuf Tunçtürk, Javad Hesari, Seyed Hadi Peighambardoust, İsmail Hakkı Boyacı, Nevzat Artık and Michael C. Qian. Their work appears in journals such as Journal of Dairy Science, Meat Science and LWT.
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.