3.5k total citations 101 papers, 2.7k citations indexed
About
Soleiman Abbasi is a scholar working on Food Science, Plant Science and Nutrition and Dietetics.
According to data from OpenAlex, Soleiman Abbasi has authored 101 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 73 papers in Food Science, 27 papers in Plant Science and 18 papers in Nutrition and Dietetics. Recurrent topics in Soleiman Abbasi's work include Proteins in Food Systems (43 papers), Polysaccharides Composition and Applications (27 papers) and Microencapsulation and Drying Processes (21 papers). Soleiman Abbasi is often cited by papers focused on Proteins in Food Systems (43 papers), Polysaccharides Composition and Applications (27 papers) and Microencapsulation and Drying Processes (21 papers). Soleiman Abbasi collaborates with scholars based in Iran, Canada and United Kingdom. Soleiman Abbasi's co-authors include Fatemeh Azarikia, Atefeh Amiri, Mohsen Barzegar, Martin G. Scanlon, Mohammad Nejatian, Mohsen Radi, Sara Azari, Mohammad Hossein Azizi, Eric Dickinson and Mohammad Ali Sahari and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Langmuir.
Citations per year, relative to Soleiman Abbasi Soleiman Abbasi (= 1×)
peers
Xiaoyan Zhao
Countries citing papers authored by Soleiman Abbasi
Since
Specialization
Citations
This map shows the geographic impact of Soleiman Abbasi'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 Soleiman Abbasi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soleiman Abbasi more than expected).
This network shows the impact of papers produced by Soleiman Abbasi. 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 Soleiman Abbasi. The network helps show where Soleiman Abbasi may publish in the future.
Co-authorship network of co-authors of Soleiman Abbasi
This figure shows the co-authorship network connecting the top 25 collaborators of Soleiman Abbasi.
A scholar is included among the top collaborators of Soleiman Abbasi 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 Soleiman Abbasi. Soleiman Abbasi is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Abbasi, Soleiman, et al.. (2018). Fractionation and Determination of Some Structural Properties of Persian Gum. 8(1). 81–90.4 indexed citations
5.
Abbasi, Soleiman, et al.. (2016). Effects of Microwave-Treated Drinking Water on Growth and some Physiological Characteristics of Japanese Quail (Coturnixcoturnix japonica). Iranian journal of applied animal science. 6(2). 447–451.3 indexed citations
6.
Abbasi, Soleiman, et al.. (2015). Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice. SHILAP Revista de lepidopterología.16 indexed citations
Samani, Bahram Hosseinzadeh, et al.. (2015). Modeling the Simultaneous Effects of Microwave and Ultrasound Treatments on Sour Cherry Juice Using Response Surface Methodology. Journal of Agricultural Science and Technology. 17(4). 837–846.23 indexed citations
9.
Abbasi, Soleiman, et al.. (2014). OPTIMIZATION OF EXTRACTION YIELD OF QUINCE SEED GUM AND RHEOLOGICAL CHARACTERISTICS UNDER THE OPTIMUM EXTRACTION CONDITIONS. Iranian Journal of Nutrition Sciences and Food Technology. 9(2). 29–38.5 indexed citations
10.
Ezzatpanah, Hamid, et al.. (2014). EVALUATION OF SOME PHYSICOCHEMICAL, RHEOLOGICAL AND TEXTURAL PROPERTIES OF WHITE-BRINED CHEESE (GOLPAYEGAN CHEESE) DURING RIPENING. 11(343). 5–20.1 indexed citations
11.
Abbasi, Soleiman, et al.. (2013). PRODUCTION OF LOW-ENERGY PREBIOTIC DARK CHOCOLATE USING INULIN, POLYDEXTROSE, AND MALTODEXTRIN. Iranian Journal of Nutrition Sciences and Food Technology. 8(1). 49–62.3 indexed citations
Barzegar, Mohsen, et al.. (2013). Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices.. International Food Research Journal. 20(4). 1703–1709.44 indexed citations
14.
Abbasi, Soleiman, et al.. (2011). Statistical optimization of arachidonic acid production by Mortierella alpina CBS 754.68 in submerged fermentation. Iranian Journal of Biotechnology. 9(2). 87–93.13 indexed citations
Mohammadi, Saeed, et al.. (2011). EFFECTS OF HYDROCOLLOIDS ON PHYSICAL STABILITY, RHEOLOGICAL AND SENSORY PROPERTIES OF MILK–ORANGE JUICE MIXTURE. Iranian Journal of Nutrition Sciences and Food Technology. 5(4). 1–12.6 indexed citations
Abbasi, Soleiman, et al.. (2009). Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties. SHILAP Revista de lepidopterología.30 indexed citations
19.
Abbasi, Soleiman, et al.. (2009). Effect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onion. 6(3). 57–70.25 indexed citations
20.
Abbasi, Soleiman, M. Mehranian, & Farzaneh Vahabzadeh. (2007). Profiles of Phenolics and Antioxidant Activity of Pistachio Hulls During Solid-State Fermentation by Phanerochaete chrysosporium- Involvement of Lignin Peroxidase and Manganese Peroxidase. Scientia Iranica. 14(4). 373–378.4 indexed citations
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