Yacine Hémar
About
In The Last Decade
Yacine Hémar
206 papers receiving 7.9k citations
Hit Papers
Peers
Comparison fields: 5 of 154
- Food Science 4.9k
- Nutrition and Dietetics 1.9k
- Molecular Biology 1.3k
- Plant Science 1.1k
- Materials Chemistry 966
Countries citing papers authored by Yacine Hémar
This map shows the geographic impact of Yacine Hémar'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 Yacine Hémar with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yacine Hémar more than expected).
Fields of papers citing papers by Yacine Hémar
This network shows the impact of papers produced by Yacine Hémar. 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 Yacine Hémar. The network helps show where Yacine Hémar may publish in the future.
Co-authorship network of co-authors of Yacine Hémar
This figure shows the co-authorship network connecting the top 25 collaborators of Yacine Hémar. A scholar is included among the top collaborators of Yacine Hémar 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 Yacine Hémar. Yacine Hémar is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 5 | |
| 2 | 6 | |
| 3 | 60 | |
| 4 | 1 | |
| 5 | 11 | |
| 6 | 7 | |
| 7 | 16 | |
| 8 | 27 | |
| 9 | 20 | |
| 10 | 164 | |
| 11 | 14 | |
| 12 | 14 | |
| 13 | 9 | |
| 14 | 13 | |
| 15 | 16 | |
| 16 | 5 | |
| 17 | 10 | |
| 18 | The effect of starch addition on the rheological and microstructural properties of model proceed cheese | 13 |
| 19 | 156 | |
| 20 | Effect of xanthan on the stability of sodium caseinate oil-in-water emulsions. | 1 |
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.