This map shows the geographic impact of M. El‐Soda'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 M. El‐Soda with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites M. El‐Soda more than expected).
This network shows the impact of papers produced by M. El‐Soda. 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 M. El‐Soda. The network helps show where M. El‐Soda may publish in the future.
Co-authorship network of co-authors of M. El‐Soda
This figure shows the co-authorship network connecting the top 25 collaborators of M. El‐Soda.
A scholar is included among the top collaborators of M. El‐Soda 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 M. El‐Soda. M. El‐Soda is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Awad, Sameh, et al.. (2000). Autolysis and proteolysis of Lactobacillus strains in pseudo-curd and casein hydrolysate.. 28(2). 139–150.3 indexed citations
8.
El‐Soda, M., S. A. Madkor, & P. S. Tong. (2000). Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli. Milk science international/Milchwissenschaft. 55(5). 260–263.28 indexed citations
9.
El‐Soda, M., S. A. Madkor, & P. S. Tong. (1999). Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems. Milk science international/Milchwissenschaft. 54(5). 262–265.7 indexed citations
10.
El‐Soda, M., S. A. Madkor, & P. S. Tong. (1999). Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system. Milk science international/Milchwissenschaft. 54(2). 85–89.11 indexed citations
El‐Soda, M., et al.. (1993). Esterolytic activity of Propionibacterium strains. 11(4). 377–382.1 indexed citations
13.
El‐Soda, M., et al.. (1992). Characteristics of ras cheese made with freeze-shocked Pediococcus halophilus. LWT. 25(5). 438–441.5 indexed citations
14.
El‐Soda, M., et al.. (1990). Detection of L. casei aminopeptidase in Cheddar cheese..2 indexed citations
15.
El‐Soda, M., et al.. (1990). Acceleration of Ras cheese ripening. III. Evaluation of commercial enzyme mixtures.. 18(2). 273–279.2 indexed citations
16.
El‐Soda, M., et al.. (1990). The peptide hydrolase system of bitter and non bitter strains of L. casei..1 indexed citations
17.
El‐Soda, M., et al.. (1990). Acceleration of Ras cheese ripening. II. Combination of gross proteolytic agent with the cell free extract of some lactobacilli.. 18(1). 183–193.7 indexed citations
El‐Soda, M., et al.. (1990). Acceleration of Ras cheese ripening. I. Addition of commercial enzymes preparation.. 18(1). 171–182.3 indexed citations
20.
El‐Soda, M., et al.. (1990). Acceleration of low-fat cheddar cheese ripening using lyophilized extracts from several cheese-related microorganisms..3 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.