N. Sabbag

663 total citations
25 papers, 528 citations indexed

About

N. Sabbag is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, N. Sabbag has authored 25 papers receiving a total of 528 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 12 papers in Nutrition and Dietetics and 10 papers in Molecular Biology. Recurrent topics in N. Sabbag's work include Probiotics and Fermented Foods (12 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Microbial Metabolites in Food Biotechnology (7 papers). N. Sabbag is often cited by papers focused on Probiotics and Fermented Foods (12 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Microbial Metabolites in Food Biotechnology (7 papers). N. Sabbag collaborates with scholars based in Argentina, Brazil and Italy. N. Sabbag's co-authors include Erica Hynes, C.A. Zalazar, Carlos Alberto Meinardi, Gabriel Vinderola, Carina V. Bergamini, Silvina R. Drago, Guillermo A. Sihufe, Susana E. Zorrilla, María M. Milesi and M. C. Candioti and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Food Research International.

In The Last Decade

N. Sabbag

23 papers receiving 509 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
N. Sabbag Argentina 13 456 235 192 138 49 25 528
Marianthi Sidira Greece 13 491 1.1× 353 1.5× 184 1.0× 252 1.8× 38 0.8× 15 617
Izildinha Moreno Brazil 14 391 0.9× 194 0.8× 172 0.9× 103 0.7× 19 0.4× 23 445
Juliana S. Graça Brazil 9 345 0.8× 212 0.9× 184 1.0× 80 0.6× 49 1.0× 18 487
Patti C. Coggins United States 12 341 0.7× 88 0.4× 132 0.7× 312 2.3× 64 1.3× 19 540
A. Kemal Seçkin Türkiye 11 197 0.4× 96 0.4× 139 0.7× 138 1.0× 20 0.4× 27 333
Patrizia Buldo Denmark 11 448 1.0× 143 0.6× 206 1.1× 81 0.6× 100 2.0× 15 558
Hüseyin Avni Kırmacı Türkiye 10 571 1.3× 229 1.0× 237 1.2× 148 1.1× 29 0.6× 19 654
M. Egounlety Benin 10 310 0.7× 120 0.5× 250 1.3× 47 0.3× 241 4.9× 11 566
Analy Machado de Oliveira Leite Brazil 3 268 0.6× 218 0.9× 75 0.4× 64 0.5× 27 0.6× 8 386
S. K. Kanawjia India 13 356 0.8× 145 0.6× 201 1.0× 128 0.9× 40 0.8× 45 466

Countries citing papers authored by N. Sabbag

Since Specialization
Citations

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

Fields of papers citing papers by N. Sabbag

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of N. Sabbag

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

All Works

20 of 20 papers shown
1.
Ale, Elisa C., Guillermo H. Peralta, N. Sabbag, et al.. (2016). Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. Food Research International. 90. 259–267. 58 indexed citations
2.
Sabbag, N., et al.. (2014). Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts. International Journal of Food Science & Technology. 49(10). 2245–2251. 11 indexed citations
3.
Zorrilla, Susana E., et al.. (2014). Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics. Dairy Science and Technology. 95(2). 231–243. 3 indexed citations
4.
Zorrilla, Susana E., et al.. (2014). Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese. International Journal of Dairy Technology. 67(4). 539–546. 3 indexed citations
5.
Signorini, Marcelo, et al.. (2014). Honey produced in a dairy farming system based on alfalfa (physicochemical, palynologic and sensorial analyses).. 22(1). 15–20. 1 indexed citations
6.
7.
Drago, Silvina R., et al.. (2013). Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin. International Journal of Food Science & Technology. 48(9). 1808–1814. 1 indexed citations
8.
Burns, Patricia, Facundo Cuffia, Gabriel Vinderola, et al.. (2011). Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses. Food Microbiology. 30(1). 45–50. 50 indexed citations
9.
Sihufe, Guillermo A., et al.. (2009). THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE. Journal of Sensory Studies. 25(1). 94–107. 13 indexed citations
10.
11.
Sabbag, N., et al.. (2008). [Inactivated pea flour (Pisum sativum) in bread making].. PubMed. 58(4). 397–402. 10 indexed citations
12.
Pensel, N.A., et al.. (2006). Changes in free fatty acid composition during storage of whole milk powder. International Journal of Dairy Technology. 59(4). 236–241. 13 indexed citations
13.
Drago, Silvina R., et al.. (2006). Formulation and Sensory Evaluation of Prosopis alba (Algarrobo) Pulp Cookies with Increased Iron and Calcium Dialyzabilities. Plant Foods for Human Nutrition. 61(1). 37–42. 13 indexed citations
14.
Sabbag, N., et al.. (2005). QUALITY EVALUATION OF COMMERCIAL FRANKFURTER BY DETERIORATION INDEX METHOD. Journal of Food Quality. 28(5-6). 467–478. 2 indexed citations
15.
Pauletti, M.S., et al.. (2004). Fabricación de yogur con bacterias inmovilizadas. Ciencia y Tecnologia Alimentaria. 4(3). 190–196.
16.
17.
Pirovani, María Élida, et al.. (2002). Microbiological Quality and Safety of Ready-To-Eat Cooked Foods from a Centralized School Kitchen in Argentina. Journal of Food Protection. 65(4). 636–642. 34 indexed citations
18.
Candioti, M. C., et al.. (2002). Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes. International Dairy Journal. 12(11). 923–931. 47 indexed citations
19.
Hynes, Erica, Carlos Alberto Meinardi, N. Sabbag, et al.. (2001). Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening. Journal of Dairy Science. 84(6). 1335–1340. 21 indexed citations
20.
Pauletti, M.S., et al.. (1995). Note: Color development rate in dulce de leche. Food Science and Technology International. 1(2-3). 137–140. 8 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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