Saber Amiri
About
In The Last Decade
Saber Amiri
73 papers receiving 1.8k citations
Hit Papers
Peers
Comparison fields: 5 of 114
- Food Science 1.1k
- Biomaterials 541
- Nutrition and Dietetics 412
- Molecular Biology 404
- Plant Science 302
Countries citing papers authored by Saber Amiri
This map shows the geographic impact of Saber Amiri'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 Saber Amiri with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Saber Amiri more than expected).
Fields of papers citing papers by Saber Amiri
This network shows the impact of papers produced by Saber Amiri. 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 Saber Amiri. The network helps show where Saber Amiri may publish in the future.
Co-authorship network of co-authors of Saber Amiri
This figure shows the co-authorship network connecting the top 25 collaborators of Saber Amiri. A scholar is included among the top collaborators of Saber Amiri 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 Saber Amiri. Saber Amiri 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 | 1 | |
| 3 | 7 | |
| 4 | 9 | |
| 5 | 20 | |
| 6 | 4 | |
| 7 | 10 | |
| 8 | 49 | |
| 9 | 8 | |
| 10 | 2 | |
| 11 | 10 | |
| 12 | 10 | |
| 13 | Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys | 1 |
| 14 | 16 | |
| 15 | 18 | |
| 16 | 1 | |
| 17 | Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate | 2 |
| 18 | Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 | 3 |
| 19 | Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design | 2 |
| 20 | 64 |
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.