V. А. Sarkisyan

558 total citations
63 papers, 409 citations indexed

About

V. А. Sarkisyan is a scholar working on Food Science, Nutrition and Dietetics and Materials Chemistry. According to data from OpenAlex, V. А. Sarkisyan has authored 63 papers receiving a total of 409 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 11 papers in Nutrition and Dietetics and 10 papers in Materials Chemistry. Recurrent topics in V. А. Sarkisyan's work include Food Chemistry and Fat Analysis (11 papers), Proteins in Food Systems (7 papers) and Biochemical effects in animals (7 papers). V. А. Sarkisyan is often cited by papers focused on Food Chemistry and Fat Analysis (11 papers), Proteins in Food Systems (7 papers) and Biochemical effects in animals (7 papers). V. А. Sarkisyan collaborates with scholars based in Russia, Germany and France. V. А. Sarkisyan's co-authors include А А Кочеткова, I. S. Lyubutin, A. G. Gavrilyuk, I. A. Troyan, Alexander Gavriliuk, Ivan Trojan, M. I. Eremets, С. Г. Овчинников, Andreas Zerr and Isakov Va and has published in prestigious journals such as SHILAP Revista de lepidopterología, International Journal of Molecular Sciences and Journal of Physics Condensed Matter.

In The Last Decade

V. А. Sarkisyan

50 papers receiving 387 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
V. А. Sarkisyan Russia	12	191	129	91	85	56	63	409
Zhiyun Wu Germany	12	120 0.6×	108 0.8×	42 0.5×	56 0.7×	25 0.4×	22	550
L. Bohlin Sweden	14	285 1.5×	17 0.1×	118 1.3×	24 0.3×	210 3.8×	30	630
J. Langen Germany	12	78 0.4×	198 1.5×	27 0.3×	153 1.8×	19 0.3×	20	368
Dongmin Liu China	12	64 0.3×	143 1.1×	55 0.6×	63 0.7×	39 0.7×	26	517
A. Winiarska Poland	11	33 0.2×	147 1.1×	87 1.0×	192 2.3×	15 0.3×	33	372
Otto Mustonen Finland	11	27 0.1×	258 2.0×	98 1.1×	267 3.1×	9 0.2×	23	424
Marcel B. J. Meinders Netherlands	6	141 0.7×	117 0.9×	114 1.3×	58 0.7×	25 0.4×	6	355
Kapil Kumar India	11	63 0.3×	91 0.7×	166 1.8×	108 1.3×	13 0.2×	37	472
Changjian Ji China	11	102 0.5×	30 0.2×	240 2.6×	27 0.3×	40 0.7×	33	386
Daan W. de Kort Netherlands	10	83 0.4×	15 0.1×	111 1.2×	7 0.1×	34 0.6×	16	327

Countries citing papers authored by V. А. Sarkisyan

Since Specialization

Citations

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

Fields of papers citing papers by V. А. Sarkisyan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by V. А. Sarkisyan. 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 V. А. Sarkisyan. The network helps show where V. А. Sarkisyan may publish in the future.

Co-authorship network of co-authors of V. А. Sarkisyan

This figure shows the co-authorship network connecting the top 25 collaborators of V. А. Sarkisyan. A scholar is included among the top collaborators of V. А. Sarkisyan 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 V. А. Sarkisyan. V. А. Sarkisyan 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

Sarkisyan, V. А., et al.. (2025). Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method. Foods. 14(1). 116–116. 1 indexed citations

Sarkisyan, V. А., et al.. (2025). Methods of extraction, separation and identification of cyclic peptides from flaxseed (Linum usitatissimum L.): A review. Food systems. 7(4). 535–542.

Sarkisyan, V. А., et al.. (2024). Estimation of gamma-aminobutyric acid intake from the human diet. Problems of Nutrition. 93(1). 120–124. 1 indexed citations

Sarkisyan, V. А., et al.. (2023). Waxy Oleogels for Partial Substitution of Solid Fat in Margarines. Gels. 9(9). 683–683. 11 indexed citations

Sarkisyan, V. А., et al.. (2023). Basic Properties of Steel 15NiCuMoNb5 (WB36) Steel Workpiece. Power Technology and Engineering. 57(3). 424–430.

Sarkisyan, V. А., et al.. (2023). Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins. Fermentation. 9(6). 552–552. 12 indexed citations

Vm, Kodentsova, et al.. (2023). Coenzyme Q: food sources, adequate and clinically effective doses. Meditsinskiy sovet = Medical Council. 264–272.

Sarkisyan, V. А., et al.. (2023). Determination and Comparison of Soybean Lecithin and Bovine Brain Plasmalogens Effects in Healthy Male Wistar Rats. International Journal of Molecular Sciences. 24(8). 7643–7643. 2 indexed citations

Sarkisyan, V. А., et al.. (2022). Formation of the organoleptic profile of sugar cookies with a modified fat component. Problems of Nutrition. 91(2). 93–98. 1 indexed citations

10.

Sarkisyan, V. А., et al.. (2022). On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties. Food Biophysics. 18(2). 262–272. 13 indexed citations

11.

Vm, Kodentsova, et al.. (2022). Adequate and clinically effective levels of curcumin consumption. Problems of Nutrition. 91(5). 6–15. 5 indexed citations

12.

Sarkisyan, V. А., et al.. (2022). The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels. Gels. 8(1). 48–48. 58 indexed citations

13.

Sarkisyan, V. А., et al.. (2021). Investigation of the physiological and biochemical effectiveness of plasmalogens and astaxanthin in microencapsulated form. Problems of Nutrition. 90(5). 38–48.

14.

Кочеткова, А А, et al.. (2021). Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation. SHILAP Revista de lepidopterología. 6(3). 269–278. 1 indexed citations

15.

Sarkisyan, V. А., et al.. (2020). Beeswax Fractions Used as Potential Oil Gelling Agents. Journal of the American Oil Chemists Society. 98(3). 281–296. 25 indexed citations

16.

Sarkisyan, V. А., et al.. (2018). The interaction between polyphenols and food proteins: prospects for diet therapy of metabolic syndrome and type 2 diabetes mellitus. Problems of Endocrinology. 64(4). 252–257. 4 indexed citations

17.

Sarkisyan, V. А., et al.. (2018). Development of a marmalade for patients with type 2 diabetes: Sensory characteristics and acceptability. Food Science and Technology International. 24(7). 617–626. 5 indexed citations

18.

Lyubutin, I. S., et al.. (2003). Hyperfine interactions and electronic structure of FeBO 3 at high pressure. 67(7). 1018–1024. 1 indexed citations

19.

Sarkisyan, V. А., et al.. (1969). Diphezyl treatment of trichuriasis.. 38(5). 614–615. 1 indexed citations

20.

Sarkisyan, V. А., et al.. (1969). Results of treatment of taeniasis with phenasal and dichlosal.. 38(2). 244–245. 1 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