Soheila Zarringhalami

409 total citations
18 papers, 320 citations indexed

About

Soheila Zarringhalami is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Soheila Zarringhalami has authored 18 papers receiving a total of 320 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 7 papers in Nutrition and Dietetics and 5 papers in Biochemistry. Recurrent topics in Soheila Zarringhalami's work include Phytochemicals and Antioxidant Activities (5 papers), Food composition and properties (4 papers) and Proteins in Food Systems (4 papers). Soheila Zarringhalami is often cited by papers focused on Phytochemicals and Antioxidant Activities (5 papers), Food composition and properties (4 papers) and Proteins in Food Systems (4 papers). Soheila Zarringhalami collaborates with scholars based in Iran. Soheila Zarringhalami's co-authors include Ali Ganjloo, Mohammad Ali Sahari, Mandana Bimakr, Mohsen Barzegar, Narjes Malekjani, Behvar Asghari, Malihe Moazeni, Kiandokht Ghanati and Mandana Sattari and has published in prestigious journals such as Meat Science, Foods and International Journal of Food Science & Technology.

In The Last Decade

Soheila Zarringhalami

18 papers receiving 309 citations

Peers

Soheila Zarringhalami

BIOCH

ASZ

Nydia E. Buitimea‐Cantúa Mexico

Marina Rigling Germany

Hafiz Rehan Nadeem Pakistan

Gökhan Akarca Türkiye

N. I. Krikunova Russia

M. B. Terenina Russia

Živan Mrkonjić Serbia

Laura Acquaticci Italy

Aleksandra Vojvodić Croatia

Fanny C Padilla Venezuela

Nydia E. Buitimea‐Cantúa Mexico

Soheila Zarringhalami

178 ×1.0

81 ×1.1

111 ×1.7

82 ×1.3

BIOCH

29 ×0.5

ASZ

Citations per year, relative to Soheila Zarringhalami Soheila Zarringhalami (= 1×) peers Nydia E. Buitimea‐Cantúa

Countries citing papers authored by Soheila Zarringhalami

Since Specialization

Citations

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

Fields of papers citing papers by Soheila Zarringhalami

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Soheila Zarringhalami

This figure shows the co-authorship network connecting the top 25 collaborators of Soheila Zarringhalami. A scholar is included among the top collaborators of Soheila Zarringhalami 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 Soheila Zarringhalami. Soheila Zarringhalami 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

Zarringhalami, Soheila, et al.. (2023). Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties. Journal of Food Processing and Preservation. 2023. 1–8. 5 indexed citations

Zarringhalami, Soheila, et al.. (2023). Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt. Food Bioscience. 53. 102437–102437. 13 indexed citations

Zarringhalami, Soheila, et al.. (2023). Optimization of Microwave-Assisted Extraction of Mucilage from Ocimum basilicum var. album (L.) Seed. Journal of Food Processing and Preservation. 2023. 1–15. 15 indexed citations

Zarringhalami, Soheila, et al.. (2022). Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology. Journal of Food Processing and Preservation. 46(8). 4 indexed citations

Zarringhalami, Soheila, et al.. (2020). Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread. Journal of Food Science and Technology. 58(3). 1124–1131. 7 indexed citations

Zarringhalami, Soheila, et al.. (2018). Evaluation of Chemical, Nutritional and Antioxidant Characteristics of Roselle (Hibiscus sabdariffa L.) Seed. 5(1). 41–46. 14 indexed citations

Moazeni, Malihe, Soheila Zarringhalami, & Ali Ganjloo. (2018). Effect of barbari dough enrichment with quinoa whole flour on farinograph characteristics and bread quality. 28(4). 103–112. 2 indexed citations

Bimakr, Mandana, et al.. (2017). Ultrasound-assisted extraction of bioactive compounds from Malva sylvestris leaves and its comparison with agitated bed extraction technique. Food Science and Biotechnology. 26(6). 1481–1490. 50 indexed citations

Zarringhalami, Soheila, et al.. (2017). Response surface optimization of conditions for debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins. Food Science and Biotechnology. 26(6). 1555–1562. 4 indexed citations

10.

Bimakr, Mandana, et al.. (2017). Intensification of bioactive compounds extraction from Feijoa ( Feijoa sellowiana Berg.) leaves using ultrasonic waves. Food and Bioproducts Processing. 108. 37–50. 41 indexed citations

11.

Ganjloo, Ali, et al.. (2016). Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods. Foods. 5(4). 78–78. 38 indexed citations

12.

Zarringhalami, Soheila, et al.. (2012). Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil. Food and Nutrition Sciences. 3(2). 184–189. 6 indexed citations

13.

Zarringhalami, Soheila, et al.. (2012). EVALUATION OF ANTIBACTERIAL EFFECT OF ANNATTO (NORBIXIN) AGAINST SEVERAL PATHOGENIC BACTERIA. 9(35). 17–23. 1 indexed citations

14.

Zarringhalami, Soheila, et al.. (2012). Comparison of Chemical and Enzymatic Interesterification of Tea Seed Oil for the Production of Cocoa Butter Replacer. Current Nutrition & Food Science. 8(2). 86–90. 3 indexed citations

15.

Zarringhalami, Soheila, et al.. (2011). CHANGES IN OIL CONTENT, CHEMICAL PROPERTIES, FATTY ACID COMPOSITION AND TRIACYLGLYCEROL SPECIES OF TEA SEED OIL DURING MATURITY PERIOD. Journal of Food Biochemistry. 35(4). 1161–1169. 12 indexed citations

16.

Zarringhalami, Soheila, et al.. (2011). POSSIBILITY OF THE FUNCTIONAL OIL PRODUCTION FROM FLAX (ω-3) AND SAFFLOWER (ω-6) SEEDS AND EVALUATION OF ITS PHYSICO-CHEMICAL PROPERTIES DURING 4 MONTHS STORAGE. 10(40). 144–159. 2 indexed citations

17.

Zarringhalami, Soheila, et al.. (2010). Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate. International Journal of Food Science & Technology. 45(3). 540–545. 33 indexed citations

18.

Zarringhalami, Soheila, et al.. (2008). Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Science. 81(1). 281–284. 70 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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