Wahidu Zzaman

1.7k total citations · 1 hit paper
83 papers, 1.3k citations indexed

About

Wahidu Zzaman is a scholar working on Food Science, Biochemistry and Animal Science and Zoology. According to data from OpenAlex, Wahidu Zzaman has authored 83 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 49 papers in Food Science, 19 papers in Biochemistry and 16 papers in Animal Science and Zoology. Recurrent topics in Wahidu Zzaman's work include Phytochemicals and Antioxidant Activities (19 papers), Food Chemistry and Fat Analysis (17 papers) and Meat and Animal Product Quality (16 papers). Wahidu Zzaman is often cited by papers focused on Phytochemicals and Antioxidant Activities (19 papers), Food Chemistry and Fat Analysis (17 papers) and Meat and Animal Product Quality (16 papers). Wahidu Zzaman collaborates with scholars based in Bangladesh, Malaysia and Indonesia. Wahidu Zzaman's co-authors include Tajul A. Yang, Mohammad Afzal Hossain, Rahul Biswas, Rajeev Bhat, Azhar Mat Easa, Nurul Huda, Kobun Rovina, Md Mozammel Hoque, Wan Nadiah Wan Abdullah and Mizanur Rahman and has published in prestigious journals such as Journal of the Science of Food and Agriculture, Food Control and Innovative Food Science & Emerging Technologies.

In The Last Decade

Wahidu Zzaman

82 papers receiving 1.2k citations

Hit Papers

Nitrites in Cured Meats, Health Risk Issues, Alternatives... 2022 2026 2023 2024 2022 40 80 120
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
    2022 120 citations Nurul Huda, Wahidu Zzaman et al. Foods profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Wahidu Zzaman Bangladesh 22 704 239 225 190 188 83 1.3k
Tajul A. Yang Malaysia 20 504 0.7× 109 0.5× 116 0.5× 220 1.2× 178 0.9× 64 958
Hafize Fidan Bulgaria 14 606 0.9× 143 0.6× 347 1.5× 140 0.7× 241 1.3× 77 1.0k
Dzulkifly Mat Hashim Malaysia 16 409 0.6× 73 0.3× 140 0.6× 149 0.8× 295 1.6× 41 986
Ali Ganjloo Iran 23 694 1.0× 353 1.5× 439 2.0× 165 0.9× 188 1.0× 87 1.6k
Hüseyin Ayvaz Türkiye 19 395 0.6× 352 1.5× 268 1.2× 119 0.6× 294 1.6× 40 1.1k
Maria Tofană Romania 19 647 0.9× 330 1.4× 365 1.6× 238 1.3× 233 1.2× 115 1.4k
Priscilla Efraim Brazil 22 1.1k 1.5× 94 0.4× 145 0.6× 276 1.5× 108 0.6× 67 1.4k
Oscar Zannou Türkiye 20 591 0.8× 352 1.5× 220 1.0× 106 0.6× 123 0.7× 54 1.1k
Teodora Emilia Coldea Romania 20 814 1.2× 241 1.0× 350 1.6× 299 1.6× 255 1.4× 79 1.3k
Jau‐Shya Lee Malaysia 19 640 0.9× 88 0.4× 238 1.1× 361 1.9× 119 0.6× 59 1.1k

Countries citing papers authored by Wahidu Zzaman

Since Specialization
Citations

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

Fields of papers citing papers by Wahidu Zzaman

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Wahidu Zzaman

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

All Works

20 of 20 papers shown
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Zzaman, Wahidu, et al.. (2023). Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City. Heliyon. 9(11). e21709–e21709. 12 indexed citations
3.
Hossain, Md. Murad, et al.. (2023). Biosynthesis of ZnO Nano-particle and its quality evaluation on the shelf life extension of fruit. 7(1). 30–35. 3 indexed citations
4.
Zzaman, Wahidu, Md Rahmatuzzaman Rana, Shafi Ahmed, et al.. (2022). A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies. Foods. 11(3). 319–319. 52 indexed citations
5.
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Hossain, Mohammad Afzal, et al.. (2020). Response Surface Optimization for Antioxidant Extraction from Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Seed and Pulp. Journal of Scientific Research. 12(3). 397–409. 27 indexed citations
7.
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Hoque, Md Mozammel, et al.. (2019). Study on physicochemical and anti-oxidant properties of coconut cream extracted from two BARI varieties.. International Food Research Journal. 26(1). 153–160. 5 indexed citations
9.
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
10.
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
11.
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
12.
Abedin, Md. Zainul, et al.. (2015). Identification of angiotensin I converting enzyme inhibitory and radical scavenging bioactive peptides from sea cucumber (Stichopus vastus) collagen hydrolysates through optimization.. International Food Research Journal. 22(3). 1074–1082. 9 indexed citations
13.
Rahman, Md. Mustafizur, Rabindra Nath Das, Md Mozammel Hoque, & Wahidu Zzaman. (2015). Effect of freeze drying on antioxidant activity and phenolic contents of mango (Mangifera indica).. International Food Research Journal. 22(2). 613–617. 16 indexed citations
14.
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
15.
Zzaman, Wahidu, et al.. (2015). Embedding Islamic dietary law into an HACCP approach for application to the poultry slaughtering and processing industry. International Food Research Journal. 22(6). 2684–2690. 7 indexed citations
16.
Zzaman, Wahidu, et al.. (2015). Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage.. International Food Research Journal. 22(2). 598–605. 19 indexed citations
17.
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
18.
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
19.
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
20.
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

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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