Khaled Yousfi

687 total citations
14 papers, 565 citations indexed

About

Khaled Yousfi is a scholar working on Organic Chemistry, Food Science and Plant Science. According to data from OpenAlex, Khaled Yousfi has authored 14 papers receiving a total of 565 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Organic Chemistry, 9 papers in Food Science and 7 papers in Plant Science. Recurrent topics in Khaled Yousfi's work include Edible Oils Quality and Analysis (14 papers), Spectroscopy and Chemometric Analyses (7 papers) and Essential Oils and Antimicrobial Activity (6 papers). Khaled Yousfi is often cited by papers focused on Edible Oils Quality and Analysis (14 papers), Spectroscopy and Chemometric Analyses (7 papers) and Essential Oils and Antimicrobial Activity (6 papers). Khaled Yousfi collaborates with scholars based in Spain and Argentina. Khaled Yousfi's co-authors include José M. Garcı́a, Rosa Cert, Pedro Garcı́a, Manuel Brenes, Aránzazu García, Concepción Romero, António Garrido, José Antonio Cayuela, Arturo Cert and Raquel Mateos and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of the American Oil Chemists Society and European Food Research and Technology.

In The Last Decade

Khaled Yousfi

14 papers receiving 547 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Khaled Yousfi Spain 11 467 311 201 157 135 14 565
Arnaldo Serraiocco Italy 12 431 0.9× 301 1.0× 162 0.8× 100 0.6× 134 1.0× 15 542
Francisca Gutiérrez Spain 9 470 1.0× 294 0.9× 241 1.2× 212 1.4× 126 0.9× 10 642
Dhouha Krichène Tunisia 11 504 1.1× 305 1.0× 224 1.1× 93 0.6× 146 1.1× 14 577
Luciano Di Giovacchino Italy 11 591 1.3× 331 1.1× 215 1.1× 111 0.7× 225 1.7× 20 662
Karolina Brkić Bubola Croatia 16 447 1.0× 282 0.9× 158 0.8× 124 0.8× 187 1.4× 38 569
Abdelhakim Bakhouche Spain 9 310 0.7× 177 0.6× 188 0.9× 66 0.4× 109 0.8× 10 409
Carla Basti Italy 8 547 1.2× 377 1.2× 154 0.8× 97 0.6× 226 1.7× 11 608
Chiara Cherubini Italy 11 285 0.6× 164 0.5× 106 0.5× 87 0.6× 142 1.1× 14 355
A. Koutsaftakis Greece 9 354 0.8× 197 0.6× 96 0.5× 86 0.5× 135 1.0× 14 413
A. Garrido Fernández Spain 12 252 0.5× 340 1.1× 60 0.3× 139 0.9× 93 0.7× 24 471

Countries citing papers authored by Khaled Yousfi

Since Specialization
Citations

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

Fields of papers citing papers by Khaled Yousfi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Khaled Yousfi

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

All Works

14 of 14 papers shown
1.
Cayuela, José Antonio, et al.. (2014). Rapid Determination of Olive Oil Chlorophylls and Carotenoids by Using Visible Spectroscopy. Journal of the American Oil Chemists Society. 91(10). 1677–1684. 32 indexed citations
2.
Yousfi, Khaled, et al.. (2012). Effect of Harvesting System and Fruit Cold Storage on Virgin Olive Oil Chemical Composition and Quality of Superintensive Cultivated ‘Arbequina’ Olives. Journal of Agricultural and Food Chemistry. 60(18). 4743–4750. 43 indexed citations
3.
Yousfi, Khaled, Marı́a José Moyano, Fernando Martı́nez, José Antonio Cayuela, & José M. Garcı́a. (2010). Postharvest Heat Treatment for Olive Oil Debittering at the Industrial Scale. Journal of the American Oil Chemists Society. 87(9). 1053–1061. 10 indexed citations
4.
Yousfi, Khaled, José Antonio Cayuela, & José M. Garcı́a. (2009). Effect of Temperature, Modified Atmosphere and Ethylene During Olive Storage on Quality and Bitterness Level of the Oil. Journal of the American Oil Chemists Society. 86(3). 291–296. 10 indexed citations
5.
Pérez, Ana G., et al.. (2008). Modulation of Olive Oil Quality Using NaCl as Extraction Coadjuvant. Journal of the American Oil Chemists Society. 85(7). 685–691. 17 indexed citations
6.
Yousfi, Khaled, José Antonio Cayuela, & José M. Garcı́a. (2008). Reduction of Virgin Olive Oil Bitterness by Fruit Cold Storage. Journal of Agricultural and Food Chemistry. 56(21). 10085–10091. 22 indexed citations
7.
Yousfi, Khaled, et al.. (2007). Heat Treatment Improves Olive Oil Extraction. Journal of the American Oil Chemists Society. 84(11). 9 indexed citations
8.
Yousfi, Khaled, et al.. (2006). Salt improves physical extraction of olive oil. European Food Research and Technology. 225(3-4). 359–365. 32 indexed citations
9.
Garcı́a, José M. & Khaled Yousfi. (2006). The postharvest of mill olives. Grasas y Aceites. 57(1). 16–24. 45 indexed citations
10.
Garcı́a, José M. & Khaled Yousfi. (2005). Non-destructive and objective methods for the evaluation of the maturation level of olive fruit. European Food Research and Technology. 221(3-4). 538–541. 41 indexed citations
11.
Yousfi, Khaled, Rosa Cert, & José M. Garcı́a. (2005). Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology. 223(1). 117–124. 82 indexed citations
12.
Garcı́a, José M., et al.. (2005). Hot Water Dipping of Olives (Olea europaea) for Virgin Oil Debittering. Journal of Agricultural and Food Chemistry. 53(21). 8248–8252. 21 indexed citations
13.
Romero, Concepción, Manuel Brenes, Khaled Yousfi, et al.. (2004). Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives. Journal of Agricultural and Food Chemistry. 52(3). 479–484. 137 indexed citations
14.
Garcı́a, José M., et al.. (2001). Reduction of Oil Bitterness by Heating of Olive (Olea europaea) Fruits. Journal of Agricultural and Food Chemistry. 49(9). 4231–4235. 64 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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