M.A. Ayadi

473 total citations
11 papers, 390 citations indexed

About

M.A. Ayadi is a scholar working on Animal Science and Zoology, Nutrition and Dietetics and Organic Chemistry. According to data from OpenAlex, M.A. Ayadi has authored 11 papers receiving a total of 390 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Animal Science and Zoology, 4 papers in Nutrition and Dietetics and 3 papers in Organic Chemistry. Recurrent topics in M.A. Ayadi's work include Meat and Animal Product Quality (6 papers), Animal Nutrition and Physiology (3 papers) and Edible Oils Quality and Analysis (3 papers). M.A. Ayadi is often cited by papers focused on Meat and Animal Product Quality (6 papers), Animal Nutrition and Physiology (3 papers) and Edible Oils Quality and Analysis (3 papers). M.A. Ayadi collaborates with scholars based in Tunisia and France. M.A. Ayadi's co-authors include Hamadi Attia, Imen Fendri, Hammadi Attia, Catherine M.G.C. Renard, Aude A. Watrelot, Lamia Khannous, Radhouane Gdoura, Slim Abdelkafi, Brahim Marzouk and Amor Bellila and has published in prestigious journals such as Journal of Food Engineering, International Journal of Biological Macromolecules and LWT.

In The Last Decade

M.A. Ayadi

11 papers receiving 370 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
M.A. Ayadi Tunisia	9	215	188	104	84	83	11	390
Saadet Gökdoğan Türkiye	10	145 0.7×	143 0.8×	56 0.5×	148 1.8×	37 0.4×	10	359
Xinli Ran China	9	302 1.4×	114 0.6×	85 0.8×	53 0.6×	69 0.8×	10	420
Osman Kadir Topuz Türkiye	13	205 1.0×	190 1.0×	86 0.8×	131 1.6×	80 1.0×	32	489
Jiarun Han China	16	405 1.9×	114 0.6×	90 0.9×	199 2.4×	67 0.8×	32	600
Sorada Wanlapa Thailand	8	183 0.9×	90 0.5×	150 1.4×	64 0.8×	103 1.2×	9	426
Pedro Marquina Spain	11	151 0.7×	103 0.5×	60 0.6×	67 0.8×	97 1.2×	17	330
Nicola Secchi Italy	10	164 0.8×	71 0.4×	99 1.0×	66 0.8×	66 0.8×	14	326
Vasco Lima Portugal	6	121 0.6×	88 0.5×	71 0.7×	66 0.8×	61 0.7×	10	321
Antonietta Maoloni Italy	11	262 1.2×	75 0.4×	102 1.0×	137 1.6×	71 0.9×	21	387
Wan Zunairah Wan Ibadullah Malaysia	15	290 1.3×	95 0.5×	116 1.1×	155 1.8×	113 1.4×	51	501

Countries citing papers authored by M.A. Ayadi

Since Specialization

Citations

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

Fields of papers citing papers by M.A. Ayadi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M.A. Ayadi. 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.A. Ayadi. The network helps show where M.A. Ayadi may publish in the future.

Co-authorship network of co-authors of M.A. Ayadi

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

All Works

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11 of 11 papers shown

Hentati, Faiez, Mouna Dammak, Bilel Hadrich, et al.. (2019). Effect of Microalgae Incorporation on Quality Characteristics and Functional and Antioxidant Capacities of Ready-to-Eat Fish Burgers Made from Common Carp (Cyprinus carpio). Applied Sciences. 9(9). 1830–1830. 21 indexed citations

Renard, Catherine M.G.C., et al.. (2016). Yield and composition of pectin extracted from Tunisian pomegranate peel. International Journal of Biological Macromolecules. 93. 186–194. 48 indexed citations

Jridi, Mourad, Rayda Siala, Nahed Fakhfakh, et al.. (2015). Effect of rosemary leaves and essential oil on turkey sausage quality. Acta Alimentaria. 44(4). 534–541. 15 indexed citations

Halima, Nihed Ben, Imen Fendri, Bassem Khemakhem, et al.. (2014). Optimised amylases extraction from oat seeds and its impact on bread properties. International Journal of Biological Macromolecules. 72. 1213–1221. 21 indexed citations

Fendri, Imen, et al.. (2012). Effect of zeolite (clinoptilolite) as feed additive in Tunisian broilers on the total flora, meat texture and the production of omega 3 polyunsaturated fatty acid. Lipids in Health and Disease. 11(1). 35–35. 43 indexed citations

Zouari, Nacim, et al.. (2011). Whey Powder, ι-Carrageenan, and Fat Interactions and Their Influence on Instrumental Texture and Sensory Properties of Turkey Meat Sausage Using a Mixture Design Approach. International Journal of Food Properties. 15(6). 1233–1246. 8 indexed citations

Ghrab, Mohamed, et al.. (2010). Lipid characterization of local pistachio germoplasm in central and southern Tunisia. Journal of Food Composition and Analysis. 23(6). 605–612. 12 indexed citations

Bellila, Amor, et al.. (2009). A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia. International Journal of Dairy Technology. 63(1). 98–104. 19 indexed citations

Ayadi, M.A., et al.. (2009). Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering. 93(3). 278–283. 156 indexed citations

10.

Ayadi, M.A., et al.. (2008). Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT. 42(4). 899–905. 45 indexed citations

11.

Ayadi, M.A., et al.. (1999). Evolution des caracteristiques chimiques de l'huile au cours de la maturation des olives. 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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