World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
46
Citations
6792
World Ranking
16152
National Ranking
4023

Hamed Mirhosseini publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Hamed Mirhosseini sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 119 publications — 5th percentile

5% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Hamed Mirhosseini D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Hamed Mirhosseini sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 46 D-Index — 12th percentile

12% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Hamed Mirhosseini is affiliated with Archer Daniels Midland in the United States. Their research primarily focuses on Agricultural and Biological Sciences, with a specialization in Food Science, Biotechnology, and Nutrition and Dietetics.

Their work covers several interconnected topics, including:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Essential Oils and Antimicrobial Activity
  • Botanical Research and Applications
  • Enzyme Production and Characterization
  • Microbial Metabolites in Food Biotechnology

Hamed Mirhosseini has published research in venues such as Food Bioscience and Foods and raw materials. Some of their recent papers include:

  • Formulation and functionalization of linalool nanoemulsion to boost its antibacterial properties against major foodborne pathogens, 2021, Food Bioscience
  • α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design, 2021, Foods and raw materials

Frequent coauthors collaborating with Hamed Mirhosseini are:

  • Elham Taghavi
  • Chin Ping Tan
  • Tai Boon Tan
  • Andrew A. Ngadin
  • Mohd Nizam Lani

Best Publications

  • Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed.

    Hamed Mirhosseini;Bahareh Tabatabaee Amid

  • A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

    Hamed Mirhosseini;Bahareh Tabatabaee Amid

  • Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

    Hamed Mirhosseini;Chin Ping Tan;Nazimah S.A. Hamid;Salmah Yusof

  • Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability.

    Shadi Samaram;Hamed Mirhosseini;Chin Ping Tan;Hasanah Mohd Ghazali

  • Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids

    Milad Kazemi;Roselina Karim;Hamed Mirhosseini;Azizah Abdul Hamid

  • Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

    Hamed Mirhosseini;Chin Ping Tan;Nazimah S.A. Hamid;Salmah Yusof

  • Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid.

    Bahareh Tabatabaee Amid;Hamed Mirhosseini

  • Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

    Alireza Serjouie;Chin Ping Tan;Hamed Mirhosseini;Yaakob Che Man

  • Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

    Sahar Tamnak;Hamed Mirhosseini;Chin Ping Tan;Hasanah Mohd Ghazali

  • Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction.

    Farahnaz Fathordoobady;Hamed Mirhosseini;Jinap Selamat;Mohd Yazid Abd Manap

  • Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability

    Shadi Samaram;Hamed Mirhosseini;Chin Ping Tan;Hasanah Mohd Ghazali

  • Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

    Hamed Mirhosseini;Chin Ping Tan;Arezou Aghlara;Nazimah S.A. Hamid

  • Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

    Hamed Mirhosseini;Nur Farhana Abdul Rashid;Bahareh Tabatabaee Amid;Kok Whye Cheong;Kok Whye Cheong

  • Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil : yield, fatty acid composition and triacylglycerol profile.

    Shadi Samaram;Hamed Mirhosseini;Chin Ping Tan;Hasanah Mohd Ghazali

  • Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.

    Alireza Serjouie;Tan ChinPing;Hamed Mirhosseini;C. M. Yaakob

  • Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

    Hamed Mirhosseini;Chin Ping Tan;Nazimah S.A. Hamid;Salmah Yusof

  • Effect of processing conditions on physicochemical properties of astaxanthin nanodispersions.

    Navideh Anarjan;Hamed Mirhosseini;Badlishah Sham Baharin;Chin Ping Tan

  • Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats

    Shahin Roohinejad;Alireza Omidizadeh;Hamed Mirhosseini;Nazamid Saari

  • Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

    Sahar Tamnak;Hamed Mirhosseini;Chin Ping Tan;Bahareh Tabatabaee Amid

  • Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology.

    Hamed Mirhosseini;Chin Ping Tan;Ali Reza Taherian;Huey Chern Boo

  • Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

    Hamed Mirhosseini;Chin Ping Tan;Nazimah S.A. Hamid;Salmah Yusof

Frequent Co-Authors

Chin Ping Tan
Chin Ping Tan Universiti Putra Malaysia
Hasanah Mohd Ghazali
Hasanah Mohd Ghazali Universiti Putra Malaysia
Faridah Abas
Faridah Abas Universiti Putra Malaysia
Tau Chuan Ling
Tau Chuan Ling University of Malaya
Mahiran Basri
Mahiran Basri Universiti Putra Malaysia
Nazamid Saari
Nazamid Saari Universiti Putra Malaysia
Alfi Khatib
Alfi Khatib International Islamic University Malaysia
Peter Winterhalter
Peter Winterhalter Technische Universität Braunschweig

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