Raphael D. Ayivi

1.3k total citations · 2 hit papers
18 papers, 825 citations indexed

About

Raphael D. Ayivi is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Raphael D. Ayivi has authored 18 papers receiving a total of 825 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 6 papers in Molecular Biology and 6 papers in Nutrition and Dietetics. Recurrent topics in Raphael D. Ayivi's work include Probiotics and Fermented Foods (8 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Meat and Animal Product Quality (3 papers). Raphael D. Ayivi is often cited by papers focused on Probiotics and Fermented Foods (8 papers), Microbial Metabolites in Food Biotechnology (4 papers) and Meat and Animal Product Quality (3 papers). Raphael D. Ayivi collaborates with scholars based in United States, Bulgaria and Germany. Raphael D. Ayivi's co-authors include Salam A. Ibrahim, Sulaiman O. Aljaloud, Albert Krastanov, Rabin Gyawali, Shahida Anusha Siddiqui, Roberta Claro da Silva, Reza Tahergorabi, Hafize Fidan, Mulumebet Worku and Tuba Esatbeyoglu and has published in prestigious journals such as TrAC Trends in Analytical Chemistry, Nutrition and Environmental Chemistry Letters.

In The Last Decade

Raphael D. Ayivi

16 papers receiving 799 citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Lactic Acid Bacteria: Food Safety and Human Health Applications

2020 228 citations Raphael D. Ayivi, Rabin Gyawali et al. Dairy profile →
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

2021 211 citations Salam A. Ibrahim, Raphael D. Ayivi et al. Foods profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Raphael D. Ayivi United States	12	525	332	213	137	72	18	825
Wentong Xue China	20	695 1.3×	321 1.0×	337 1.6×	270 2.0×	113 1.6×	64	1.4k
Muhammad Farhan Jahangir Chughtai Pakistan	12	349 0.7×	236 0.7×	159 0.7×	165 1.2×	44 0.6×	46	692
Magdalena Polak‐Berecka Poland	19	586 1.1×	426 1.3×	320 1.5×	191 1.4×	54 0.8×	48	1.1k
Paolo D’Incecco Italy	20	526 1.0×	299 0.9×	156 0.7×	99 0.7×	156 2.2×	46	905
Anandu Chandra Khanashyam Thailand	16	426 0.8×	234 0.7×	115 0.5×	158 1.2×	121 1.7×	33	942
Aarón F. González-Córdova Mexico	13	319 0.6×	285 0.9×	122 0.6×	70 0.5×	109 1.5×	30	650
Pablo Mobili Argentina	15	525 1.0×	356 1.1×	298 1.4×	57 0.4×	48 0.7×	21	871
Ahmed Gomaa Canada	19	554 1.1×	354 1.1×	195 0.9×	151 1.1×	90 1.3×	27	1.1k
Angelo Vittorio Zambrini Italy	19	386 0.7×	274 0.8×	163 0.8×	125 0.9×	129 1.8×	32	812
Blanca Rosa Aguilar‐Uscanga Mexico	16	302 0.6×	364 1.1×	192 0.9×	223 1.6×	61 0.8×	52	916

Countries citing papers authored by Raphael D. Ayivi

Since Specialization

Citations

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

Fields of papers citing papers by Raphael D. Ayivi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Raphael D. Ayivi. 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 Raphael D. Ayivi. The network helps show where Raphael D. Ayivi may publish in the future.

Co-authorship network of co-authors of Raphael D. Ayivi

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

All Works

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18 of 18 papers shown

Siddiqui, Shahida Anusha, et al.. (2025). A Comparative Assessment of the Economic, Technological, Sustainability and Ethical Aspects of Lab-Grown Beef and Traditional Beef. Food Reviews International. 42(2). 566–604.

Ayivi, Raphael D., et al.. (2024). Gold nanoparticles antibacterial activity: Does the surface matter?. Colloids and Interface Science Communications. 62. 100804–100804. 17 indexed citations

Ayivi, Raphael D., et al.. (2024). Adsorptive removal of organophosphate pesticides from aqueous solution using electrospun carbon nanofibers. Frontiers in Chemistry. 12. 1454367–1454367. 4 indexed citations

Ayivi, Raphael D., Sherine O. Obare, & Jianjun Wei. (2023). Molecularly imprinted polymers as chemosensors for organophosphate pesticide detection and environmental applications. TrAC Trends in Analytical Chemistry. 167. 117231–117231. 48 indexed citations

Ibrahim, Salam A., et al.. (2023). A review and comparative perspective on health benefits of probiotic and fermented foods. International Journal of Food Science & Technology. 58(10). 4948–4964. 59 indexed citations

Siddiqui, Shahida Anusha, Shuva Bhowmik, İlknur Uçak, et al.. (2023). Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review. Nutrition. 119. 112305–112305. 4 indexed citations

Ayivi, Raphael D., et al.. (2023). Molecularly Imprinted Plasmonic Sensors as Nano-Transducers: An Effective Approach for Environmental Monitoring Applications. Chemosensors. 11(3). 203–203. 24 indexed citations

Krastanov, Albert, et al.. (2023). Volatile Aromatic Flavor Compounds in Yogurt: A Review. Contact-less Assessment of In-vivo Body Signals Using Microwave Doppler Radar (InTech). 16 indexed citations

Siddiqui, Shahida Anusha, Yuan Seng Wu, Trideep Saikia, et al.. (2023). Production and growth of microalgae in urine and wastewater: A review. Environmental Chemistry Letters. 21(5). 2789–2823.

10.

Ayivi, Raphael D., et al.. (2022). The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective. Journal of Visualized Experiments. 2 indexed citations

11.

Ayivi, Raphael D., et al.. (2022). Nitrogen source: an effective component for the growth and viability of Lactobacillus delbrueckii subsp. bulgaricus. Journal of Dairy Research. 89(3). 316–322. 2 indexed citations

12.

Ayivi, Raphael D. & Salam A. Ibrahim. (2022). Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt. International Journal of Food Science & Technology. 57(11). 7008–7025. 53 indexed citations

13.

Ayivi, Raphael D., Salam A. Ibrahim, Heather Colleran, et al.. (2021). COVID-19: human immune response and the influence of food ingredients and active compounds. 4(6). 100–100. 27 indexed citations

14.

Ibrahim, Salam A., Raphael D. Ayivi, Tahl Zimmerman, et al.. (2021). Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention. Foods. 10(12). 3131–3131. 211 indexed citations breakdown →

15.

Ibrahim, Salam A., Rabin Gyawali, Saddam S. Awaisheh, et al.. (2021). Fermented foods and probiotics: An approach to lactose intolerance. Journal of Dairy Research. 88(3). 357–365. 45 indexed citations

16.

Ibrahim, Salam A., Leonard Williams, Raphael D. Ayivi, et al.. (2020). Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes. International Journal of Food Science & Technology. 56(4). 1503–1513. 54 indexed citations

17.

Williams, Leonard, et al.. (2020). A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes. Cogent Food & Agriculture. 6(1). 1809309–1809309. 31 indexed citations

18.

Ayivi, Raphael D., Rabin Gyawali, Albert Krastanov, et al.. (2020). Lactic Acid Bacteria: Food Safety and Human Health Applications. Dairy. 1(3). 202–232. 228 indexed citations breakdown →

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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