Alabama A&M University is a
prestigious public university
established in 1875 in United States. It is represented
by 63 scientists in the AD Scientific Index. The
university’s scientists are particularly concentrated in
Engineering & Technology (13 scientists), Social Sciences and Humanities (13 scientists), and Natural Sciences (12 scientists).
* Total H Index Rankings
Ranking Based
On Selection :1
Biochemistry
Molecular Biology and Biotechnology of Microbial Lipids
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
22
19
0.864
* Total H Index Rankings
Ranking Based
On Selection :2
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
14
10
0.714
* Total H Index Rankings
Ranking Based
On Selection :3
Extrusion cooking
product development
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
6
5
0.833
* Total H Index Rankings
Ranking Based
On Selection :4
Food Safety and Processing
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
4
4
1.000
* Total H Index Rankings
Ranking Based
On Selection :5
food chemistry
food biochemistry
non-thermal processing
high pressure processing
behaviour of products of lipid peroxidation
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
3
3
1.000
Stylianos Fakas
Alabama A&M University
Huntsville, United States
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
22
19
0.864
Biochemistry
Molecular Biology and Biotechnology of Microbial Lipids
Lamin Kassama
Alabama A&M University
Huntsville, United States
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
14
10
0.714
Elvis A Baidoo|Elvis Alfred Baidoo, Elvis Baidoo
Alabama A&M University
Huntsville, United States
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
6
5
0.833
Extrusion cooking
product development
Jawadul Misir
Alabama A&M University
Huntsville, United States
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
4
4
1.000
Food Safety and Processing
Mariam Yakubu
Alabama A&M University
Huntsville, United States
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
3
3
1.000
food chemistry
food biochemistry
non-thermal processing
high pressure processing
behaviour of products of lipid peroxidation