D-Index & Metrics Best Publications

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 56 Citations 10,984 130 World Ranking 8059 National Ranking 21

Overview

What is he best known for?

The fields of study he is best known for:

  • Biochemistry
  • Enzyme
  • Food science

His primary scientific interests are in Starch, Food science, Biotechnology, Antioxidant and Polysaccharide. His Starch study introduces a deeper knowledge of Biochemistry. He integrates several fields in his works, including Food science and Food irradiation.

His Biotechnology study combines topics in areas such as Ingredient, Gelatin and Biofortification. His Antioxidant study combines topics from a wide range of disciplines, such as Phenols and Botany. His Polysaccharide research is multidisciplinary, incorporating elements of Amylose, Thermal, Sodium hydroxide and Polymer chemistry.

His most cited work include:

  • Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins (710 citations)
  • Methods for the study of starch retrogradation (600 citations)
  • Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents (488 citations)

What are the main themes of his work throughout his whole career to date?

The scientist’s investigation covers issues in Food science, Starch, Biochemistry, Polysaccharide and Chromatography. The various areas that Alias A. Karim examines in his Food science study include Polyphenol, Antioxidant, Botany, Phenols and Hydrolysis. When carried out as part of a general Hydrolysis research project, his work on Enzymatic hydrolysis is frequently linked to work in Dextrose equivalent, therefore connecting diverse disciplines of study.

While the research belongs to areas of Starch, Alias A. Karim spends his time largely on the problem of Swelling, intersecting his research to questions surrounding Solubility. His Polysaccharide study also includes

  • Differential scanning calorimetry that intertwine with fields like Chemical engineering,
  • Modified starch which is related to area like Ozone and Viscosity. Alias A. Karim focuses mostly in the field of Retrogradation, narrowing it down to topics relating to Rheology and, in certain cases, Gelatin.

He most often published in these fields:

  • Food science (47.86%)
  • Starch (34.29%)
  • Biochemistry (20.00%)

What were the highlights of his more recent work (between 2014-2020)?

  • Food science (47.86%)
  • Gelatin (10.71%)
  • Chemical engineering (10.00%)

In recent papers he was focusing on the following fields of study:

Alias A. Karim focuses on Food science, Gelatin, Chemical engineering, Starch and Hydrolysis. The Food science study combines topics in areas such as Extraction and Polyphenol, Antioxidant. His Gelatin study incorporates themes from Emulsion, Creaming, Rheology and Acetic acid.

His research investigates the connection between Chemical engineering and topics such as Differential scanning calorimetry that intersect with issues in Microstructure, Organic chemistry, Glycerol and Oxygen. His Starch research incorporates elements of Viscosity, Carrageenan, Composite number, Alkali metal and Enzymatic hydrolysis. His biological study deals with issues like Enzyme, which deal with fields such as Hydrolysate and Ingredient.

Between 2014 and 2020, his most popular works were:

  • Effects of sugars on the gelation kinetics and texture of duck feet gelatin (37 citations)
  • Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules. (31 citations)
  • Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum. (29 citations)

In his most recent research, the most cited papers focused on:

  • Biochemistry
  • Enzyme
  • Organic chemistry

Alias A. Karim spends much of his time researching Gelatin, Solubility, Starch, Carrageenan and Composite number. His studies deal with areas such as Cellulose, Rheology, Shelf life, Fruits and vegetables and Protein solubility as well as Gelatin. His Rheology research includes elements of Chromatography and Biochemistry.

In his research, Chemical engineering is intimately related to Polymer chemistry, which falls under the overarching field of Solubility. Alias A. Karim interconnects Organic chemistry, Oxygen, Glycerol and Microstructure in the investigation of issues within Chemical engineering. Alias A. Karim works in the field of Starch, focusing on Modified starch in particular.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

A.A. Karim;Rajeev Bhat.
Food Hydrocolloids (2009)

1202 Citations

Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

M. Alothman;Rajeev Bhat;A.A. Karim.
Food Chemistry (2009)

988 Citations

Methods for the study of starch retrogradation

A. A. Karim.
Food Chemistry (2000)

973 Citations

Application of supercritical CO2 in lipid extraction – A review

F. Sahena;I.S.M. Zaidul;S. Jinap;A.A. Karim.
Journal of Food Engineering (2009)

634 Citations

Mycotoxins in Food and Feed: Present Status and Future Concerns

Rajeev Bhat;Ravishankar V. Rai;A.A. Karim.
Comprehensive Reviews in Food Science and Food Safety (2010)

624 Citations

Progress in starch modification in the last decade

Bhupinder Kaur;Fazilah Ariffin;Rajeev Bhat;Alias A. Karim.
Food Hydrocolloids (2012)

424 Citations

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

M.A. Asgar;A. Fazilah;Nurul Huda;Rajeev Bhat.
Comprehensive Reviews in Food Science and Food Safety (2010)

367 Citations

Gelatin alternatives for the food industry: recent developments, challenges and prospects

A.A. Karim;Rajeev Bhat.
Trends in Food Science and Technology (2008)

350 Citations

Sonication improves kasturi lime (Citrus microcarpa) juice quality.

Rajeev Bhat;Nor Shuaidda Bt Che Kamaruddin;Liong Min-Tze;A.A. Karim.
Ultrasonics Sonochemistry (2011)

326 Citations

Effects of radiation processing on phytochemicals and antioxidants in plant produce

Mohammad Alothman;Rajeev Bhat;A.A. Karim.
Trends in Food Science and Technology (2009)

319 Citations

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