The AD Scientific Index (Alper-Doger Scientific Index) provides the most comprehensive analysis across 13 main fields and 197 sub-branches at global, national, and regional levels. These analyses are based on indicators such as the H-index, i10-index, and citation count, including their values from the last 6 years. As of Jan 21, 2025, the rankings are determined according to the Total H Index. BETA VERSION: The subject field rankings for the world, regions, countries, and universities are currently in their Beta phase. This is due to the exclusion of (873.696) scientists categorized under ‘Others’, whose profiles have yet to be determined, edited, or classified. As updates are made to these fields, the rankings will be adjusted accordingly. Note: Please keep this in mind while reviewing the rankings. For further details, explore our [University Subject Rankings].
* Total H IndexRankings
Ranking Based On Selection: 1
food formulation
Metrics
H-Index
i10 Index
Citation Counts
15
22
735
* Total H IndexRankings
Ranking Based On Selection: 2
Meat Science and Technology
New Methods of Food Preservation (especially non-thermal technologies)
Functional Foods (especially pro- and prebiotics)
Sensory Evaluation
Food Microbiology
Metrics
H-Index
i10 Index
Citation Counts
6
5
222
* Total H IndexRankings
Ranking Based On Selection: 3
Food Science and Engineering
Food Science and Technology
Nutrition and Dietetics
Metrics
H-Index
i10 Index
Citation Counts
5
1
60
* Total H IndexRankings
Ranking Based On Selection: 4
Food Chemistry
Oil Technology
Food Analysis
Agro-Food Byproducts
Metrics
H-Index
i10 Index
Citation Counts
2
1
37
* Total H IndexRankings
Ranking Based On Selection: 5
food sceince and engineering
Metrics
H-Index
i10 Index
Citation Counts
1
1
15
Akram Sharifi
Islamic Azad University Qazvin
Qazvin, Iran
Metrics
H-Index
i10-Index
Citation Counts
15
22
735
Mojtaba Jafari
Islamic Azad University Qazvin
Qazvin, Iran
Metrics
H-Index
i10-Index
Citation Counts
6
5
222
Meat Science and Technology
New Methods of Food Preservation (especially non-thermal technologies)
Functional Foods (especially pro- and prebiotics)
Sensory Evaluation
Food Microbiology
Mohammad Hossein Maleki
Islamic Azad University Qazvin
Qazvin, Iran
Metrics
H-Index
i10-Index
Citation Counts
5
1
60
Food Science and Engineering
Food Science and Technology
Nutrition and Dietetics
Neda Ahmadi
Islamic Azad University Qazvin
Qazvin, Iran
Metrics
H-Index
i10-Index
Citation Counts
2
1
37
Food Chemistry
Oil Technology
Food Analysis
Agro-Food Byproducts
Mehrzad Sayyad
Islamic Azad University Qazvin
Qazvin, Iran
Metrics
H-Index
i10-Index
Citation Counts
1
1
15
food sceince and engineering