Dr. Abdo Hassoun

Trích dẫn bởi

	Tất cả	Từ 2020
Trích dẫn	4586	4398
h-index	36	36
i10-index	68	68

2200

1100

550

1650

201620172018201920202021202220232024202517 24 54 72 113 225 391 1167 2101 348

Truy cập công khai

Xem tất cả

15 bài viết

1 bài viết*

có sẵn

không có sẵn

Dựa trên yêu cầu tài trợ

Đồng tác giả

Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanEmail được xác minh tại uaf.edu.pk
Zuhaib F. BhatSKUAST-JammuEmail được xác minh tại skuastj.org
Sandeep JagtapCranfield University & Lunds UniversitetEmail được xác minh tại tlog.lth.se
Guillermo Garcia-GarciaPostdoctoral research fellow, Department of Chemical Engineering, University of GranadaEmail được xác minh tại ugr.es
Jose Manuel Lorenzo RodriguezCentro Tecnologico de la CarneEmail được xác minh tại ceteca.net
Fatih OZOGULÇukurova University, Faculty of Fisheries, Dept. of Seafood Processing TechnologyEmail được xác minh tại cu.edu.tr
Hana TrollmanUniversity of LeicesterEmail được xác minh tại leicester.ac.uk
CropotovaNorwegian University of Science and Technology (NTNU)Email được xác minh tại ntnu.no
Carlos Parra-LópezResearcher, Institute of Agricultural Research and Training (IFAPA), Andalusian GovernmentEmail được xác minh tại juntadeandalucia.es
Francisco J. Barba (ORCID: 0000-000...University of Valencia (https://ror.org/043nxc105)Email được xác minh tại uv.es
Joe RegensteinProfessor Emeritus of Food Science, Cornell UniversityEmail được xác minh tại cornell.edu
Roshina RabailUniversity of Agriculture, FaisalabadEmail được xác minh tại uaf.edu.pk
Miguel Ángel Prieto Lage (ORCID:000...University of VigoEmail được xác minh tại uvigo.es
Alaa BekhitProfessor of Food Science, University of OtagoEmail được xác minh tại otago.ac.nz
Gioacchino BonoTechnologist - National Research Council (Italy)Email được xác minh tại cnr.it
Anet Režek JambrakProfessor, Faculty of Food Technology and Biotechnology, University of ZagrebEmail được xác minh tại pbf.hr
Nikheel Bhojraj RathodDr. BS Konkan Krishi Vidyapeeth (PGI of Post Harvest Technology & Management)Email được xác minh tại dbskkv.ac.in
José Sousa CâmaraUniversidade da Madeira; CQM - Centro de Química da Madeira;Email được xác minh tại uma.pt
María Carpena RodríguezUniversity of Vigo, Faculty of Food Science and TechnologyEmail được xác minh tại uvigo.es
Vida ŠimatUniversity of Split, University Department of Marine StudiesEmail được xác minh tại unist.hr

Theo dõi

Dr. Abdo Hassoun

Safir: Sustainable AgriFoodtech Innovation & Research

Email được xác minh tại saf-ir.com - Trang chủ

Food Industry 4.0 Food 5.0 Smart food factory Food sustainability Food science and technology


Tiêu đề Sắp xếp theo số lượt trích dẫn Sắp xếp theo năm Sắp xếp theo tiêu đề	Trích dẫn bởi Trích dẫn bởi	Năm
The Russia-Ukraine conflict: Its implications for the global food supply chains S Jagtap, H Trollman, F Trollman, G Garcia-Garcia, C Parra-López, ... Foods 11 (14), 2098, 2022	384	2022
Human Gut Microbiota in Health and Disease: Unveiling the Relationship M Afzaal, F Saeed, YA Shah, M Hussain, R Rabail, CT Socol, A Hassoun, ... Frontiers in Microbiology, 3687, 2022	336	2022
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ... Critical Reviews in Food Science and Nutrition 63 (23), 6547-6563, 2023	275	2023
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products A Hassoun, ÖE Çoban Trends in Food Science & Technology 68, 26-36, 2017	257	2017
Anti-inflammatory and anti-allergic potential of dietary flavonoids: A review A Rakha, N Umar, R Rabail, MS Butt, M Kieliszek, A Hassoun, RM Aadil Biomedicine & Pharmacotherapy 156, 113945, 2022	162	2022
Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations A Hassoun, R Karoui Critical Reviews in Food Science and Nutrition 57 (9), 1976-1998, 2017	159	2017
Food quality 4.0: From traditional approaches to digitalized automated analysis A Hassoun, S Jagtap, G Garcia-Garcia, H Trollman, M Pateiro, ... Journal of Food Engineering, 111216, 2023	145	2023
Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors A Hassoun, MA Prieto, M Carpena, Y Bouzembrak, HJP Marvin, ... Food Research International 162, 112068, 2022	145	2022
Fraud in animal origin food products: Advances in emerging spectroscopic detection methods over the past five years A Hassoun, I Måge, WF Schmidt, HT Temiz, L Li, HY Kim, H Nilsen, ... Foods 9 (8), 1069, 2020	136	2020
Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions A Hassoun, A Sahar, L Lakhal, A Aït-Kaddour Lwt 103, 279-292, 2019	136	2019
The fourth industrial revolution in the food industry—part II: Emerging food trends A Hassoun, AED Bekhit, AR Jambrak, JM Regenstein, F Chemat, ... Critical Reviews in Food Science and Nutrition 64 (2), 407-437, 2024	133	2024
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products F Ozogul, M Cagalj, V Šimat, Y Ozogul, J Tkaczewska, A Hassoun, ... Trends in Food Science & Technology 116, 559-582, 2021	127	2021
Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging N Echegaray, N Guzel, M Kumar, M Guzel, A Hassoun, JM Lorenzo Food Chemistry 404, 134453, 2023	112	2023
Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C R Karoui, A Hassoun Journal of AOAC International 100 (2), 335-344, 2017	98	2017
Food processing 4.0: Current and future developments spurred by the fourth industrial revolution A Hassoun, S Jagtap, H Trollman, G Garcia-Garcia, NA Abdullah, ... Food Control, 109507, 2023	88	2023
Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions A Hassoun, R Karoui Food Control 54, 240-249, 2015	87	2015
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives A Hassoun, J Cropotova, M Trif, AV Rusu, O Bobiş, GA Nayik, YD Jagdale, ... Frontiers in nutrition 9, 972154, 2022	78	2022
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets A Hassoun, F Boukid, A Pasqualone, CJ Bryant, GG García, ... Current Research in Food Science 5, 2261-2269, 2022	75	2022
Replacement of refined sugar by natural sweeteners: focus on potential health benefits S Arshad, T Rehman, S Saif, MSR Rajoka, MMAN Ranjha, A Hassoun, ... Heliyon 8 (9), 2022	70	2022
Meat 4.0: principles and applications of industry 4.0 technologies in the meat industry N Echegaray, A Hassoun, S Jagtap, M Tetteh-Caesar, M Kumar, ... Applied Sciences 12 (14), 6986, 2022	70	2022

Hệ thống không thể thực hiện thao tác ngay bây giờ. Hãy thử lại sau.

Bài viết 1–20

Trích dẫn mỗi năm

Trích dẫn trùng lặp

Trích dẫn được hợp nhất

Thêm đồng tác giảĐồng tác giả

Theo dõi

Trích dẫn bởi

Đồng tác giả