Shereen N. Lotfy

496 total citations
19 papers, 365 citations indexed

About

Shereen N. Lotfy is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Shereen N. Lotfy has authored 19 papers receiving a total of 365 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 7 papers in Molecular Biology and 5 papers in Animal Science and Zoology. Recurrent topics in Shereen N. Lotfy's work include Protein Hydrolysis and Bioactive Peptides (6 papers), Phytochemicals and Antioxidant Activities (5 papers) and Meat and Animal Product Quality (5 papers). Shereen N. Lotfy is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (6 papers), Phytochemicals and Antioxidant Activities (5 papers) and Meat and Animal Product Quality (5 papers). Shereen N. Lotfy collaborates with scholars based in Egypt and Saudi Arabia. Shereen N. Lotfy's co-authors include Hoda H. M. Fadel, Manal G. Mahmoud, Mohsen S. Asker, Ahmed H. El‐Ghorab, Mohamed S. Shaheen, Sahar Y. Al‐Okbi, Ahmed Hussein, Khaled F. El‐Massry, Khaled F. Mahmoud and Fathy M. Mehaya and has published in prestigious journals such as Food Chemistry, LWT and Amino Acids.

In The Last Decade

Shereen N. Lotfy

19 papers receiving 357 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Shereen N. Lotfy Egypt 10 201 108 85 71 66 19 365
Laurianne Paravisini United States 13 269 1.3× 60 0.6× 92 1.1× 125 1.8× 123 1.9× 13 464
Jinyuan Sun China 10 250 1.2× 85 0.8× 42 0.5× 53 0.7× 68 1.0× 17 369
Carmen Díez-Simón Netherlands 6 230 1.1× 131 1.2× 113 1.3× 66 0.9× 109 1.7× 9 428
Congcong He China 6 230 1.1× 98 0.9× 140 1.6× 65 0.9× 140 2.1× 8 429
Eda Demirok Soncu Türkiye 11 193 1.0× 51 0.5× 177 2.1× 58 0.8× 37 0.6× 22 362
Mohammad Javad Varidi Iran 13 383 1.9× 84 0.8× 70 0.8× 96 1.4× 135 2.0× 33 538
Cíntia Ladeira Handa Brazil 9 219 1.1× 152 1.4× 69 0.8× 75 1.1× 136 2.1× 12 471
Christian Milo Switzerland 7 156 0.8× 65 0.6× 200 2.4× 40 0.6× 115 1.7× 10 447
Michele Utpott Brazil 7 171 0.9× 118 1.1× 43 0.5× 50 0.7× 53 0.8× 9 315
Chuanhai Tu China 11 365 1.8× 163 1.5× 67 0.8× 89 1.3× 128 1.9× 15 538

Countries citing papers authored by Shereen N. Lotfy

Since Specialization
Citations

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

Fields of papers citing papers by Shereen N. Lotfy

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shereen N. Lotfy

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

All Works

19 of 19 papers shown
1.
Fadel, Hoda H. M., et al.. (2024). Bioproduction of novel proteases and process flavours from agro-industrial wastes. 14. 100160–100160. 2 indexed citations
2.
Fadel, Hoda H. M., et al.. (2023). Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves. Applied Food Research. 3(2). 100327–100327. 4 indexed citations
3.
Fadel, Hoda H. M., et al.. (2023). Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β-cyclodextrin derivatives. Journal of Essential Oil Bearing Plants. 26(3). 677–694. 5 indexed citations
4.
Fadel, Hoda H. M., et al.. (2022). Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality. Journal of Genetic Engineering and Biotechnology. 20(1). 159–159. 2 indexed citations
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Lotfy, Shereen N., et al.. (2021). Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality. Journal of Food Science and Technology. 59(5). 1958–1967. 3 indexed citations
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Fadel, Hoda H. M., Ahmed H. El‐Ghorab, Ahmed Hussein, et al.. (2020). Correlation between chemical composition and radical scavenging activity of 10 commercial essential oils: Impact of microencapsulation on functional properties of essential oils. Arabian Journal of Chemistry. 13(8). 6815–6827. 23 indexed citations
10.
Fadel, Hoda H. M., et al.. (2019). Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria. 18(3). 279–292. 3 indexed citations
11.
Fadel, Hoda H. M., et al.. (2019). Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate. Acta Scientiarum Polonorum Technologia Alimentaria. 18(3). 279–292. 7 indexed citations
12.
Fadel, Hoda H. M., Shereen N. Lotfy, Mohsen S. Asker, Manal G. Mahmoud, & Sahar Y. Al‐Okbi. (2018). Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality. Journal of Advanced Research. 10. 31–38. 39 indexed citations
13.
Hussein, Ahmed, et al.. (2017). Influence of Nano-encapsulation on Chemical Composition, Antioxidant Activity and Thermal Stability of Rosemary Essential Oil. American Journal of Food Technology. 12(3). 170–177. 21 indexed citations
14.
Lotfy, Shereen N., et al.. (2017). Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup. International Journal of Food Properties. 20(sup1). S1182–S1194. 16 indexed citations
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Lotfy, Shereen N., Hoda H. M. Fadel, Ahmed H. El‐Ghorab, & Mohamed S. Shaheen. (2015). Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating. Food Chemistry. 187. 7–13. 68 indexed citations
17.
Fadel, Hoda H. M., Manal G. Mahmoud, Mohsen S. Asker, & Shereen N. Lotfy. (2014). Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse. Electronic Journal of Biotechnology. 18(1). 5–9. 57 indexed citations
18.
Fadel, Hoda H. M., et al.. (2006). Cocoa substitute: Evaluation of sensory qualities and flavour stability. European Food Research and Technology. 223(1). 125–131. 42 indexed citations
19.
Fadel, Hoda H. M., et al.. (2006). Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots. Amino Acids. 34(2). 307–314. 23 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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