Ramin Khaksar

3.7k total citations
69 papers, 3.1k citations indexed

About

Ramin Khaksar is a scholar working on Food Science, Animal Science and Zoology and Biomaterials. According to data from OpenAlex, Ramin Khaksar has authored 69 papers receiving a total of 3.1k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Food Science, 12 papers in Animal Science and Zoology and 12 papers in Biomaterials. Recurrent topics in Ramin Khaksar's work include Essential Oils and Antimicrobial Activity (14 papers), Meat and Animal Product Quality (12 papers) and Nanocomposite Films for Food Packaging (11 papers). Ramin Khaksar is often cited by papers focused on Essential Oils and Antimicrobial Activity (14 papers), Meat and Animal Product Quality (12 papers) and Nanocomposite Films for Food Packaging (11 papers). Ramin Khaksar collaborates with scholars based in Iran, United States and Brazil. Ramin Khaksar's co-authors include Hedayat Hosseini, Saeedeh Shojaee‐Aliabadi, Mehran Ghasemlou, Abdorreza Mohammadi, Seyede Marzieh Hosseini, Mohammad Amin Mohammadifar, Amir Mohammad Mortazavian, Marlene J. Cran, Nahal Aliheidari and Ronak Fahmi and has published in prestigious journals such as Food Chemistry, International Journal of Molecular Sciences and Carbohydrate Polymers.

In The Last Decade

Ramin Khaksar

67 papers receiving 3.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ramin Khaksar Iran 27 1.4k 1.3k 575 469 418 69 3.1k
Seyede Marzieh Hosseini Iran 29 1.2k 0.8× 1.6k 1.2× 480 0.8× 413 0.9× 283 0.7× 79 3.1k
Joana T. Martins Portugal 29 1.7k 1.2× 1.4k 1.1× 890 1.5× 440 0.9× 281 0.7× 60 3.7k
Ali Ehsani Iran 33 1.2k 0.9× 1.4k 1.1× 477 0.8× 670 1.4× 617 1.5× 118 3.5k
Saeedeh Shojaee‐Aliabadi Iran 29 1.8k 1.3× 2.0k 1.6× 682 1.2× 413 0.9× 380 0.9× 65 3.7k
Pedro Luiz Manique Barreto Brazil 35 958 0.7× 1.3k 1.0× 667 1.2× 380 0.8× 190 0.5× 95 3.1k
Maribel Plascencia‐Jatomea Mexico 24 1.3k 0.9× 741 0.6× 529 0.9× 420 0.9× 324 0.8× 99 2.7k
Piotr Kulawik Poland 28 878 0.6× 754 0.6× 354 0.6× 580 1.2× 514 1.2× 84 2.5k
Xiao Feng China 35 1.1k 0.8× 1.7k 1.3× 593 1.0× 641 1.4× 722 1.7× 100 3.7k
Laura G. Gómez‐Mascaraque Ireland 32 1.1k 0.7× 1.6k 1.2× 343 0.6× 405 0.9× 176 0.4× 94 3.0k
Sweetie R. Kanatt India 22 1.5k 1.0× 1.2k 0.9× 676 1.2× 284 0.6× 633 1.5× 32 3.0k

Countries citing papers authored by Ramin Khaksar

Since Specialization
Citations

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

Fields of papers citing papers by Ramin Khaksar

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ramin Khaksar

This figure shows the co-authorship network connecting the top 25 collaborators of Ramin Khaksar. A scholar is included among the top collaborators of Ramin Khaksar 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 Ramin Khaksar. Ramin Khaksar 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.
Ng, Justin H. J., Andrew Gorzalski, Adam Allred, et al.. (2024). The Next Frontier in Tuberculosis Investigation: Automated Whole Genome Sequencing for Mycobacterium tuberculosis Analysis. International Journal of Molecular Sciences. 25(14). 7909–7909. 4 indexed citations
2.
Imanian, Behzad, John Donaghy, Sanjay Gummalla, et al.. (2022). The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems. npj Science of Food. 6(1). 35–35. 22 indexed citations
3.
4.
Afshari, Roya, Hedayat Hosseini, Amin Mousavi Khaneghah, & Ramin Khaksar. (2017). Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification. WOS.
5.
Shojaee‐Aliabadi, Saeedeh, et al.. (2014). A COMPARATIVE STUDY OF ANTIMICROBIAL ACTIVITY OF NISIN LOADED IN ALGINATE AND ALGINATE-RESISTANT STARCH MICROPARTICLES. Majallah-i bihdāsht-i Īrān. 43(2). 20–20. 1 indexed citations
6.
Hosseini, Seyede Marzieh, Hedayat Hosseini, Mohammad Amin Mohammadifar, et al.. (2014). Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin. Carbohydrate Polymers. 103. 573–580. 102 indexed citations
7.
Khaksar, Ramin, et al.. (2013). Antimicrobial effects and determination of minimum inhibitory concentration (MIC) methods of essential oils against pathogenic bacteria. Iranian Journal of Nutrition Sciences and Food Technology. 7(5). 949–955. 4 indexed citations
8.
Khaksar, Ramin, et al.. (2013). Prevalence of Coagulase-positive Staphylococcus aureus in local Cheese in West Azerbaijan with culture and PCR method. Iranian Journal of Nutrition Sciences and Food Technology. 7(5). 238–242. 1 indexed citations
9.
Ghasemlou, Mehran, et al.. (2013). Preparation and Investigation of Antimicrobial Biodegradable Edible Film Based on Corn Starch. Iranian Journal of Nutrition Sciences and Food Technology. 7(5). 115–123. 2 indexed citations
10.
Hosseini, Hedayat, et al.. (2013). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chemistry. 148. 86–91. 122 indexed citations
11.
12.
Hosseini, Hedayat, et al.. (2013). Isolation, Identification and Virulence Gene Profiling of Escherichia coli O157:H7 in Retail Doner Kebabs, Iran. Journal of Food Safety. 33(4). 489–496. 6 indexed citations
13.
Shahraz, Farzaneh, et al.. (2011). Analysis of antibiotic resistance patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged hamburger. Meat Science. 90(3). 759–763. 35 indexed citations
14.
Hosseini, Hedayat, et al.. (2010). EFFECT OF COOKING AND LENGTH OF STORAGE ON THE FATTY ACID COMPOSITION AND MICROBIAL, CHEMICAL, AND SENSORY PROPERTIES OF 40%-BEEF PRODUCTS PREPARED WITH SOYBEAN. Iranian Journal of Nutrition Sciences and Food Technology. 5(1). 29–38. 1 indexed citations
15.
Mahmoudzadeh, Maryam, A.A. Motallebi, Hedayat Hosseini, et al.. (2010). Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus ) and brushtooth lizardfish (Saurida undosquamis ) during storage at -18ºC. Iranian journal of fisheries science. 9(1). 111–126. 21 indexed citations
16.
Khaksar, Ramin, et al.. (2010). Comparison of lipid changes in chicken frankfurters made by soybean and canola oils during storage. Majallah-i taḥqīqāt-i dāmpizishkī-i īrān. 11(2). 154–163. 10 indexed citations
17.
Aboofazeli, Reza, et al.. (2010). Formulation optimization of nifedipine containing microspheres using factorial design.. African Journal of Pharmacy and Pharmacology. 4(6). 346–354. 19 indexed citations
18.
Izadi, Morteza, et al.. (2008). EVALUATION OF OZONE EFFECTIVITY ON REMOVAL OF GIARDIA CYSTS IN WATER. Majallah-i ṭibb-i niẓāmī. 10(236). 113–117. 3 indexed citations
19.
Khaksar, Ramin, et al.. (2008). Growth patterns of aerobic mesophilic and psychrotrophic microorganisms, moulds and yeasts in four heated red-meat product groups during storage. Iranian Journal of Nutrition Sciences and Food Technology. 3(29). 33–40. 1 indexed citations
20.
Khaksar, Ramin, et al.. (2007). NITRITE RESIDUAL CHANGES IN FOUR TYPES OF HEATED RED MEAT PRODUCTS DURING STORAGE AT 4 DEGREES CENTIGRADE. Iranian Journal of Nutrition Sciences and Food Technology. 2(2). 45–50. 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.

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