Tajul A. Yang

1.2k total citations
64 papers, 958 citations indexed

About

Tajul A. Yang is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Tajul A. Yang has authored 64 papers receiving a total of 958 indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 14 papers in Molecular Biology and 14 papers in Animal Science and Zoology. Recurrent topics in Tajul A. Yang's work include Food Chemistry and Fat Analysis (18 papers), Meat and Animal Product Quality (14 papers) and Proteins in Food Systems (9 papers). Tajul A. Yang is often cited by papers focused on Food Chemistry and Fat Analysis (18 papers), Meat and Animal Product Quality (14 papers) and Proteins in Food Systems (9 papers). Tajul A. Yang collaborates with scholars based in Malaysia, Bangladesh and Iraq. Tajul A. Yang's co-authors include Wahidu Zzaman, Wan Nadiah Wan Abdullah, Nurul Huda, Rajeev Bhat, Azhar Mat Easa, Noor Ariefandie Febrianto, Hanisah Kamilah, Kumar Sudesh, Adel Al‐Gheethi and Takeharu Tsuge and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of the Science of Food and Agriculture and Food Control.

In The Last Decade

Tajul A. Yang

63 papers receiving 904 citations

Peers

Tajul A. Yang

ASZ

Wahidu Zzaman Bangladesh

Dzulkifly Mat Hashim Malaysia

Hélène J. Giroux Canada

John Owusu Ghana

Jau‐Shya Lee Malaysia

Yanty Noorzianna Abdul Manaf Malaysia

Eni Harmayani Indonesia

Hafize Fidan Bulgaria

Ali Aberoumand Iran

João de Deus Souza Carneiro Brazil

Wahidu Zzaman Bangladesh

Tajul A. Yang

704 ×1.4

190 ×0.9

186 ×0.9

ASZ

188 ×1.1

225 ×1.9

Citations per year, relative to Tajul A. Yang Tajul A. Yang (= 1×) peers Wahidu Zzaman

Countries citing papers authored by Tajul A. Yang

Since Specialization

Citations

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

Fields of papers citing papers by Tajul A. Yang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Tajul A. Yang. 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 Tajul A. Yang. The network helps show where Tajul A. Yang may publish in the future.

Co-authorship network of co-authors of Tajul A. Yang

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Yang, Tajul A., et al.. (2019). Application of response surface methodology to optimize the drying condition of black tea using superheated steam dryer. SHILAP Revista de lepidopterología. 8(2). 81–92. 3 indexed citations

Yang, Tajul A., et al.. (2018). Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread. Tropical Life Sciences Research. 29(1). 113–126. 24 indexed citations

Zzaman, Wahidu, et al.. (2018). Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils.. International Food Research Journal. 25(6). 2399–2407. 1 indexed citations

Zzaman, Wahidu, et al.. (2017). Influence of Superheated Steam Cooking on Proximate, Fatty Acid Profile, and Amino Acid Composition of Catfish ( Clarias batrachus ) Fillets. Turkish Journal of Fisheries and Aquatic Sciences. 17(5). 935–943. 4 indexed citations

Yang, Tajul A., et al.. (2017). Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread. International Journal of Food Sciences and Nutrition. 2(6). 91–94. 1 indexed citations

Yang, Tajul A., et al.. (2017). Effect of superheated steam and conventional oven baking process on quality attributes of bread. International Journal of Food Sciences and Nutrition. 2(5). 196–202. 1 indexed citations

Zzaman, Wahidu, et al.. (2017). Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil. Food Science and Biotechnology. 26(4). 911–920. 26 indexed citations

Yang, Tajul A., et al.. (2016). Chemical composition and functional properties of wheat bread containing wheat and legumes bran. International Journal of Food Sciences and Nutrition. 1(5). 10–15. 15 indexed citations

Zzaman, Wahidu, et al.. (2015). Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour. Journal of Food Quality. 38(3). 175–183. 37 indexed citations

10.

Yang, Tajul A., et al.. (2014). Changes in fatty acid composition of reconstituted whole milk powder by superheated steam.. 9(2). 250–259. 3 indexed citations

11.

Zzaman, Wahidu, et al.. (2014). Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter.. International Food Research Journal. 21(3). 983–987. 13 indexed citations

12.

Zzaman, Wahidu, et al.. (2014). Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product.. International Food Research Journal. 21(1). 25–31. 30 indexed citations

13.

Febrianto, Noor Ariefandie, et al.. (2013). Optimization of the Aqueous Extraction of Virgin Coconut Oil by Response Surface Methodology. Food Science and Technology Research. 19(5). 729–737. 4 indexed citations

14.

Zzaman, Wahidu, Rajeev Bhat, Md. Zainul Abedin, & Tajul A. Yang. (2013). Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans. Food Science and Technology Research. 19(6). 949–956. 7 indexed citations

15.

Zzaman, Wahidu & Tajul A. Yang. (2013). Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao). Food Science and Technology Research. 19(2). 181–186. 36 indexed citations

16.

Zzaman, Wahidu, et al.. (2013). Effect of Chilled-frozen Storage on the Physico-chemical, Microbial and Sensory Quality of Farmed Bighead Carp (Hypophthalmichthys nobilis). Journal of Fisheries and Aquatic Science. 8(6). 686–696. 18 indexed citations

17.

Yang, Tajul A., et al.. (2012). Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea). Food Science and Technology Research. 18(4). 515–524. 27 indexed citations

18.

Huda, Nurul, et al.. (2012). Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties.. International Food Research Journal. 19(2). 701–707. 32 indexed citations

19.

Huda, Nurul, et al.. (2012). Technology for production of surimi powder and potential of applications.. International Food Research Journal. 19(4). 1313–1323. 22 indexed citations

20.

Suseno, Sugeng Heri, et al.. (2010). Inventory And Characterization Of Selected Deep Sea Fish Species As An Alternative Food Source From Southern Java Ocean And Western Sumatra Ocean, Indonesia. Zenodo (CERN European Organization for Nuclear Research). 5 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.

Explore authors with similar magnitude of impact