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Ioannis N. Savvaidis

D-Index & Metrics

Biology and Biochemistry

D-Index
51
Citations
9035
World Ranking
17205
National Ranking
5

Ioannis N. Savvaidis publication distribution in Biology and Biochemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Biology and Biochemistry in 2026. The highlighted bar marks where Ioannis N. Savvaidis sits on this spectrum.

47–56 publications: 8 scientists 57–66 publications: 35 scientists 67–76 publications: 106 scientists 77–86 publications: 231 scientists 87–96 publications: 414 scientists 97–106 publications: 546 scientists 107–116 publications: 704 scientists 117–126 publications: 849 scientists 127–136 publications: 980 scientists 137–146 publications: 942 scientists 147–156 publications: 969 scientists 157–166 publications: 950 scientists 167–176 publications: 951 scientists 177–186 publications: 915 scientists 187–196 publications: 787 scientists 197–206 publications: 841 scientists 207–216 publications: 735 scientists 217–226 publications: 709 scientists 227–236 publications: 651 scientists 237–246 publications: 605 scientists 247–256 publications: 510 scientists 257–266 publications: 524 scientists 267–276 publications: 434 scientists 277–286 publications: 418 scientists 287–296 publications: 350 scientists 297–306 publications: 363 scientists 307–316 publications: 315 scientists 317–326 publications: 296 scientists 327–336 publications: 261 scientists 337–346 publications: 240 scientists 347–356 publications: 219 scientists 357–366 publications: 197 scientists 367–376 publications: 154 scientists 377–386 publications: 161 scientists 387–396 publications: 155 scientists 397–406 publications: 145 scientists 407–416 publications: 124 scientists 417–426 publications: 112 scientists 427–436 publications: 132 scientists 437–446 publications: 116 scientists 447–456 publications: 99 scientists 457–466 publications: 81 scientists 467–476 publications: 91 scientists 477–486 publications: 80 scientists 487–496 publications: 80 scientists 497–506 publications: 60 scientists 507–516 publications: 36 scientists 517–526 publications: 46 scientists 527–536 publications: 54 scientists 537–546 publications: 44 scientists 547–556 publications: 43 scientists 557–566 publications: 43 scientists 567–576 publications: 42 scientists 577–586 publications: 25 scientists 587–596 publications: 34 scientists 597–606 publications: 23 scientists 607–616 publications: 33 scientists 617–626 publications: 31 scientists 627–636 publications: 27 scientists 637–646 publications: 25 scientists 647–656 publications: 28 scientists 657–666 publications: 34 scientists 667–676 publications: 18 scientists 677–686 publications: 16 scientists 687–696 publications: 10 scientists 697–706 publications: 12 scientists 707–716 publications: 21 scientists 717–726 publications: 12 scientists 727–736 publications: 12 scientists 737–746 publications: 10 scientists 747–756 publications: 7 scientists 757–766 publications: 13 scientists 767–776 publications: 15 scientists 777–786 publications: 13 scientists 787–796 publications: 9 scientists 797–806 publications: 9 scientists 807–816 publications: 7 scientists 817–826 publications: 4 scientists 827–836 publications: 9 scientists 837–846 publications: 7 scientists 847–856 publications: 3 scientists 857–866 publications: 5 scientists 867–876 publications: 5 scientists 877–886 publications: 11 scientists 887–896 publications: 3 scientists 897–906 publications: 4 scientists 907–916 publications: 7 scientists 917–926 publications: 5 scientists 927–936 publications: 6 scientists 937–946 publications: 6 scientists 947–956 publications: 3 scientists 957–966 publications: 7 scientists 967–976 publications: 2 scientists 977–986 publications: 2 scientists 987–996 publications: 1 scientists 997–1,006 publications: 5 scientists 1,007–1,016 publications: 2 scientists 1,017–1,026 publications: 2 scientists 1,027 publications: 1 scientists 1,028+ publications: 100 scientists
47 publications 1,028+

This scientist: 93 publications — 3rd percentile

3% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,028 publications or more.

Ioannis N. Savvaidis D-index placement in Biology and Biochemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Biology and Biochemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Ioannis N. Savvaidis sits on this spectrum.

40–41 D-Index: 80 scientists 42–43 D-Index: 183 scientists 44–45 D-Index: 317 scientists 46–47 D-Index: 504 scientists 48–49 D-Index: 718 scientists 50–51 D-Index: 900 scientists 52–53 D-Index: 1,026 scientists 54–55 D-Index: 1,150 scientists 56–57 D-Index: 1,236 scientists 58–59 D-Index: 1,253 scientists 60–61 D-Index: 1,163 scientists 62–63 D-Index: 1,131 scientists 64–65 D-Index: 1,032 scientists 66–67 D-Index: 897 scientists 68–69 D-Index: 814 scientists 70–71 D-Index: 715 scientists 72–73 D-Index: 709 scientists 74–75 D-Index: 596 scientists 76–77 D-Index: 512 scientists 78–79 D-Index: 473 scientists 80–81 D-Index: 412 scientists 82–83 D-Index: 373 scientists 84–85 D-Index: 358 scientists 86–87 D-Index: 285 scientists 88–89 D-Index: 273 scientists 90–91 D-Index: 227 scientists 92–93 D-Index: 208 scientists 94–95 D-Index: 193 scientists 96–97 D-Index: 153 scientists 98–99 D-Index: 157 scientists 100–101 D-Index: 148 scientists 102–103 D-Index: 120 scientists 104–105 D-Index: 113 scientists 106–107 D-Index: 100 scientists 108–109 D-Index: 86 scientists 110–111 D-Index: 67 scientists 112–113 D-Index: 72 scientists 114–115 D-Index: 73 scientists 116–117 D-Index: 64 scientists 118–119 D-Index: 53 scientists 120–121 D-Index: 60 scientists 122–123 D-Index: 54 scientists 124–125 D-Index: 43 scientists 126–127 D-Index: 38 scientists 128–129 D-Index: 49 scientists 130–131 D-Index: 26 scientists 132–133 D-Index: 18 scientists 134–135 D-Index: 23 scientists 136–137 D-Index: 32 scientists 138–139 D-Index: 32 scientists 140–141 D-Index: 27 scientists 142–143 D-Index: 19 scientists 144–145 D-Index: 22 scientists 146–147 D-Index: 12 scientists 148–149 D-Index: 16 scientists 150–151 D-Index: 14 scientists 152–153 D-Index: 10 scientists 154–155 D-Index: 13 scientists 156–157 D-Index: 10 scientists 158–159 D-Index: 7 scientists 160–161 D-Index: 9 scientists 162–163 D-Index: 13 scientists 164–165 D-Index: 4 scientists 166 D-Index: 4 scientists 167+ D-Index: 98 scientists
40 D-Index 167+

This scientist: 51 D-Index — 14th percentile

14% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 167 D-Index or more.

Overview

Ioannis N. Savvaidis is affiliated with the University of Sharjah in the United Arab Emirates and conducts research primarily in the field of Agricultural and Biological Sciences. Their work is focused on several subfields including Food Science, Plant Science, Animal Science and Zoology, Biotechnology, and Molecular Biology.

The scientist's research addresses a range of topics related to food safety, quality, and preservation. Key topics of study include:

  • Essential Oils and Antimicrobial Activity
  • Meat and Animal Product Quality
  • Listeria monocytogenes in Food Safety
  • Food Safety and Hygiene
  • Probiotics and Fermented Foods
  • Advanced Chemical Sensor Technologies
  • Food Waste Reduction and Sustainability

Frequent publication venues for Ioannis N. Savvaidis include Foods, International Journal of Food Microbiology, PLoS ONE, Journal of Food Science, and the International Journal of Food Contamination. The distribution of their publications shows a concentration in Foods and International Journal of Food Microbiology.

The scientist has collaborated extensively with several coauthors, with the most frequent collaborators being:

  • Tareq M. Osaili
  • Anas A. Al-Nabulsi
  • Leila Cheikh Ismail
  • Fayeza Hasan
  • Dinesh Kumar Dhanasekaran

Some representative recent papers authored or coauthored by Ioannis N. Savvaidis include:

  • Detoxification approaches of mycotoxins: by microorganisms, biofilms and enzymes, 2022, International Journal of Food Contamination
  • Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging, 2020, International Journal of Food Microbiology
  • Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage, 2020, International Journal of Food Microbiology
  • Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage, 2021, Foods
  • Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage, 2021, International Journal of Food Microbiology

Best Publications

  • Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C

    E. Chouliara;A. Karatapanis;I.N. Savvaidis;M.G. Kontominas

  • Levels of biogenic amines in retail market fermented meat products

    Ekaterini J. Papavergou;Ioannis N. Savvaidis;Ioannis A. Ambrosiadis

  • Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout

    S Chytiri;I Chouliara;I.N Savvaidis;M.G Kontominas

  • Metal-Microbe Interactions: Contemporary Approaches

    Beveridge Tj;Hughes Mn;Lee H;Leung Kt

  • Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat.

    S. Petrou;M. Tsiraki;V. Giatrakou;I.N. Savvaidis

  • Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.

    Maria Kostaki;Vasiliki Giatrakou;Ioannis N. Savvaidis;Michael G. Kontominas

  • Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

    V Papadopoulos;I Chouliara;A Badeka;I.N Savvaidis

  • Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life

    T. Economou;N. Pournis;A. Ntzimani;I.N. Savvaidis

  • Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C

    S. Kykkidou;V. Giatrakou;A. Papavergou;M.G. Kontominas

  • Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.

    L. Frangos;N. Pyrgotou;V. Giatrakou;A. Ntzimani

  • Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes

    Christiana C. Balamatsia;Apostolos Patsias;Michael G. Kontominas;Ioannis N. Savvaidis

  • Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.

    A. Patsias;I. Chouliara;A. Badeka;I.N. Savvaidis

  • Effect of ozone on microbial, chemical and sensory attributes of shucked mussels

    G. Manousaridis;A. Nerantzaki;E.K. Paleologos;A. Tsiotsias

  • Recovery of gold from thiourea solutions using microorganisms

    I. Savvaidis

  • Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)

    E.K. Paleologos;I.N. Savvaidis;M.G. Kontominas

  • Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes

    I Chouliara;I.N Savvaidis;N Panagiotakis;M.G Kontominas

  • Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.

    C.C. Balamatsia;E.K. Paleologos;M.G. Kontominas;I.N. Savvaidis

  • Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

    A. Patsias;A.V. Badeka;I.N. Savvaidis;M.G. Kontominas

  • Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes

    Eirini Chouliara;Anastasia Badeka;Ioannis Savvaidis;Michael G. Kontominas

  • Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes

    D. Pantazi;A. Papavergou;N. Pournis;M.G. Kontominas

Frequent Co-Authors

Michael G. Kontominas
Michael G. Kontominas University of Ioannina
Robert K. Poole
Robert K. Poole University of Sheffield
Hung Lee
Hung Lee University of Guelph
Jack T. Trevors
Jack T. Trevors University of Guelph
Panagiotis N. Skandamis
Panagiotis N. Skandamis Agricultural University of Athens
Simon Silver
Simon Silver University of Illinois at Chicago

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