Rezvan Pourahmad

767 total citations
54 papers, 583 citations indexed

About

Rezvan Pourahmad is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Rezvan Pourahmad has authored 54 papers receiving a total of 583 indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 21 papers in Nutrition and Dietetics and 15 papers in Molecular Biology. Recurrent topics in Rezvan Pourahmad's work include Probiotics and Fermented Foods (24 papers), Protein Hydrolysis and Bioactive Peptides (13 papers) and Microbial Metabolites in Food Biotechnology (13 papers). Rezvan Pourahmad is often cited by papers focused on Probiotics and Fermented Foods (24 papers), Protein Hydrolysis and Bioactive Peptides (13 papers) and Microbial Metabolites in Food Biotechnology (13 papers). Rezvan Pourahmad collaborates with scholars based in Iran, Brazil and Thailand. Rezvan Pourahmad's co-authors include Mahnaz Mazaheri Assadi, Faramarz Khodaiyan, Iman Shahabi‐Ghahfarrokhi, Nader Moazami, Behrouz Akbari‐adergani, Reza Azizinezhad, Daryoush Davoodi, Seyed Ali Mortazavi, Seyed Amir Ali Anvar and Zahra Emam‐Djomeh and has published in prestigious journals such as SHILAP Revista de lepidopterología, Scientific Reports and International Journal of Biological Macromolecules.

In The Last Decade

Rezvan Pourahmad

49 papers receiving 554 citations

Peers

Rezvan Pourahmad
Emilia Drozłowska Poland
A.M. López de Lacey Spain
Bertrand Muhoza China
Wen‐Chieh Sung Taiwan
Qingguan Liu China
Fei-Ping Chen China
Žužana Vaštag Serbia
Fenglian Chen China
Rayees Ul Islam India
Rehana Akhter India
Emilia Drozłowska Poland
Rezvan Pourahmad
Citations per year, relative to Rezvan Pourahmad Rezvan Pourahmad (= 1×) peers Emilia Drozłowska

Countries citing papers authored by Rezvan Pourahmad

Since Specialization
Citations

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

Fields of papers citing papers by Rezvan Pourahmad

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Rezvan Pourahmad

This figure shows the co-authorship network connecting the top 25 collaborators of Rezvan Pourahmad. A scholar is included among the top collaborators of Rezvan Pourahmad 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 Rezvan Pourahmad. Rezvan Pourahmad 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
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Anvar, Seyed Amir Ali, et al.. (2024). Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei. Scientific Reports. 14(1). 15471–15471. 4 indexed citations
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Pourahmad, Rezvan, et al.. (2021). Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality. 11(1). 11–20. 2 indexed citations
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Mohammadi, Reza, et al.. (2020). Qualitative aspects of Probiotic Flavored Soymilk-based Yogurt. SHILAP Revista de lepidopterología. 1 indexed citations
7.
Pourahmad, Rezvan, et al.. (2019). Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk. Food Science of Animal Resources. 39(2). 309–323. 28 indexed citations
8.
Pourahmad, Rezvan, et al.. (2019). Investigation of the Effect of Hop (Hyssoupus officinalis L.) and Hyssop (Humulus lupulus L.) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh. 16(363). 45–58. 1 indexed citations
9.
Pourahmad, Rezvan, et al.. (2019). Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt. Food Science of Animal Resources. 39(1). 73–83. 13 indexed citations
10.
Pourahmad, Rezvan, et al.. (2018). Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria. 17(2). 141–148. 2 indexed citations
11.
Pourahmad, Rezvan, et al.. (2018). Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan. Acta Scientiarum Polonorum Technologia Alimentaria. 17(2). 141–148. 6 indexed citations
12.
Sadeghi, Ali, Rezvan Pourahmad, & Marjan Mokhtare. (2017). Enrichment of Probiotic Yogurt with Broccoli Sprout Extract and its Effect on Helicobacter pylori. SHILAP Revista de lepidopterología. 10 indexed citations
13.
Pourahmad, Rezvan, et al.. (2016). Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream. Journal of Food Processing and Preservation. 41(2). e12839–e12839. 13 indexed citations
14.
Pourahmad, Rezvan, et al.. (2016). The Effect of Inulin on the Viability of Probiotic Bacteria and the Physical, Chemical and Sensory Characteristics of Fermented and Non-Fermented Synbiotic Ice Cream. 13(351). 25–32. 1 indexed citations
15.
Pourahmad, Rezvan, et al.. (2016). The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese. 14(1). 35–46. 3 indexed citations
16.
Khodaiyan, Faramarz, et al.. (2016). Development of ecofriendly bionanocomposite: Whey protein isolate/pullulan films with nano-SiO 2. International Journal of Biological Macromolecules. 86. 139–144. 121 indexed citations
17.
Moghimi, Ali, Mahdi Alijanianzadeh, & Rezvan Pourahmad. (2013). Extraction and separation of Ni(II) from by functionalized graphene oxide with covalently linked porphyrin (GOH2NP) adsorbed on surfactant coated C18. African Journal of Pure and Applied Chemistry. 7(11). 360–369. 2 indexed citations
18.
Pourahmad, Rezvan, et al.. (2011). Kefir production from soymilk. Annals of biological research. 2(6). 293–299. 11 indexed citations
19.
Fahmi, Ronak, Faramarz Khodaiyan, Rezvan Pourahmad, & Zahra Emam‐Djomeh. (2011). Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk. Advance Journal of Food Science and Technology. 13 indexed citations
20.
Mortazavi, Hamed, et al.. (2011). Effect of Different Ratios of DL-type Starter Culture: Mould Geotrichum candidum on the Viscosity and Sensory Properties of Fermented Milk. Journal of Food Science and Engineering. 1(5). 75–79. 1 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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