H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Animal Science and Veterinary D-index 23 Citations 2,011 108 World Ranking 1219 National Ranking 3

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Internal medicine

His scientific interests lie mostly in Food science, Biochemistry, Fatty acid, Meat tenderness and Animal feed. Awis Qurni Sazili is studying Food products, which is a component of Food science. His research on Biochemistry frequently links to adjacent areas such as Chromatography.

His research in Fatty acid intersects with topics in Canola, Rumen, Dry matter and Propionate. His biological study spans a wide range of topics, including TBARS and Antioxidant, Vitamin E. His work on Stocking as part of general Animal science study is frequently linked to Humid subtropical climate, bridging the gap between disciplines.

His most cited work include:

  • Halal authenticity issues in meat and meat products (128 citations)
  • Crating and heat stress influence blood parameters and heat shock protein 70 expression in broiler chickens showing short or long tonic immobility reactions (89 citations)
  • Halal and kosher slaughter methods and meat quality: a review. (77 citations)

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

Awis Qurni Sazili spends much of his time researching Food science, Animal science, Broiler, Biochemistry and Fatty acid. A large part of his Food science studies is devoted to Tenderness. His studies in Animal science integrate themes in fields like Rumen and Lipid oxidation.

His work in Broiler tackles topics such as Soybean oil which are related to areas like Linseed oil. He regularly ties together related areas like Chromatography in his Biochemistry studies. His Polyunsaturated fatty acid study, which is part of a larger body of work in Fatty acid, is frequently linked to Composition, bridging the gap between disciplines.

He most often published in these fields:

  • Food science (34.15%)
  • Animal science (31.71%)
  • Broiler (19.51%)

What were the highlights of his more recent work (between 2017-2021)?

  • Animal science (31.71%)
  • Food science (34.15%)
  • Broiler (19.51%)

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

Awis Qurni Sazili focuses on Animal science, Food science, Broiler, Gelatin and Rumen. His study in the fields of Dry matter and Live weight under the domain of Animal science overlaps with other disciplines such as Palm kernel, Energy source and Median frequency. His work on TBARS expands to the thematically related Food science.

His Broiler research incorporates elements of Microbiological quality, Hormone, Corticosterone and Selenium. His Gelatin research incorporates themes from Chromatography and Enzyme. His Rumen study integrates concerns from other disciplines, such as Feed conversion ratio, Digestion, Tannic acid and Lovastatin.

Between 2017 and 2021, his most popular works were:

  • Effects of vitamin E, inorganic selenium, bacterial organic selenium, and their combinations on immunity response in broiler chickens. (19 citations)
  • Rapid Green Synthesis and Characterization of Silver Nanoparticles Arbitrated by Curcumin in an Alkaline Medium. (18 citations)
  • Characterization of gelatin from bovine skin extracted using ultrasound subsequent to bromelain pretreatment (12 citations)

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

  • Enzyme
  • Internal medicine
  • Biochemistry

Awis Qurni Sazili mainly investigates Animal science, Food science, Yield, Chromatography and Gelatin. Awis Qurni Sazili combines subjects such as Rumen, Lipid oxidation and Lovastatin with his study of Animal science. His Rumen research is multidisciplinary, relying on both Dry matter, Propionate and Aspergillus terreus.

Food science and TBARS are frequently intertwined in his study. His work deals with themes such as Bromelain, Enzyme and Extraction, which intersect with Yield. Awis Qurni Sazili works mostly in the field of Urea, limiting it down to topics relating to Antioxidant and, in certain cases, Metallothionein, Internal medicine, Immune system and Immunity.

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

Halal authenticity issues in meat and meat products

Khadijah Nakyinsige;Yaakob Bin Che Man;Awis Qurni Sazili.
Meat Science (2012)

318 Citations

Halal and kosher slaughter methods and meat quality: a review.

Mustafa M. Farouk;Hani M. Al-Mazeedi;Azad Behnan Sabow;Alaa El-Din Ahmed Bekhit.
Meat Science (2014)

167 Citations

Crating and heat stress influence blood parameters and heat shock protein 70 expression in broiler chickens showing short or long tonic immobility reactions

I. Zulkifli;A. Al-Aqil;A. R. Omar;A. Q. Sazili.
Poultry Science (2009)

130 Citations

The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles

A.Q. Sazili;T. Parr;P.L. Sensky;S.W. Jones.
Meat Science (2005)

126 Citations

Stunning and animal welfare from Islamic and scientific perspectives.

K. Nakyinsige;Y.B. Che Man;Y.B. Che Man;Zeiad A. Aghwan;Zeiad A. Aghwan;I. Zulkifli.
Meat Science (2013)

105 Citations

Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time

Morteza Karami;Abdul Razak Alimon;Awis Qurni Sazili;Yong Meng Goh.
Meat Science (2011)

90 Citations

Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review

Tanbir Ahmad;Amin Ismail;Siti Aqlima Ahmad;Khalilah Abdul Khalil.
Food Hydrocolloids (2017)

75 Citations

LC-QTOF-MS identification of porcine-specific peptide in heat treated pork identifies candidate markers for meat species determination.

S.A. Sarah;W.N. Faradalila;M.S. Salwani;I. Amin.
Food Chemistry (2016)

73 Citations

Effects of feeding different postbiotic metabolite combinations produced by Lactobacillus plantarum strains on egg quality and production performance, faecal parameters and plasma cholesterol in laying hens

Teck Chwen Loh;Di Wai Choe;Hooi Ling Foo;Awis Qurni Sazili.
BMC Veterinary Research (2014)

69 Citations

Impact of different inclusion levels of oil palm (Elaeis guineensis Jacq.) fronds on fatty acid profiles of goat muscles.

M. Ebrahimi;M. A. Rajion;Y. M. Goh;A. Q. Sazili.
Journal of Animal Physiology and Animal Nutrition (2012)

69 Citations

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