Maha A. Mohamed
About
In The Last Decade
Maha A. Mohamed
11 papers receiving 147 citations
Peers
Comparison fields: 5 of 68
- Food Science 55
- Materials Chemistry 54
- Biomedical Engineering 39
- Organic Chemistry 22
- Water Science and Technology 20
Countries citing papers authored by Maha A. Mohamed
This map shows the geographic impact of Maha A. Mohamed'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 Maha A. Mohamed with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Maha A. Mohamed more than expected).
Fields of papers citing papers by Maha A. Mohamed
This network shows the impact of papers produced by Maha A. Mohamed. 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 Maha A. Mohamed. The network helps show where Maha A. Mohamed may publish in the future.
Co-authorship network of co-authors of Maha A. Mohamed
This figure shows the co-authorship network connecting the top 25 collaborators of Maha A. Mohamed. A scholar is included among the top collaborators of Maha A. Mohamed 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 Maha A. Mohamed. Maha A. Mohamed is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 2 | |
| 3 | 1 | |
| 4 | 17 | |
| 5 | 101 | |
| 6 | 5 | |
| 7 | 8 | |
| 8 | Assessment of chemical composition and yield of queso blanco (white cheese) made with Calotropis procera and lemon juices | 2 |
| 9 | Hard cheese making from camel milk. | 27 |
| 10 | Camel milk: chemical composition, characterization of casein and preliminary trial of cheese-making properties. | 4 |
| 11 | Separation of a camel milk casein fraction and its relation to the coagulation properties of fresh milk | 9 |
| 12 | Indigenous fermented foods involving an acid fermentation: preserving and enhancing organoleptic and nutritional qualities of fresh foods | 6 |
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.