Amani Al‐Othman - Concepedia

Concepedia

Author

Amani Al‐Othman

Kuwait Institute for Scientific Research

Also Known As

A al-Othman, A. Al-Othman, AMANI AL‐OTHMAN, Amani Al-Othman, Amani Al‐Othman, Amani R.A. Al-Othman, Amani Rashed Al-Othman

25

Publications

9.1K

Citations

14

H-Index

45

Concepts

All Affiliations

Kuwait Institute for Scientific Research Kuwait University Institut Pasteur de Lille Imperial College London University of Ottawa

AA

About

Amani Al‐Othman is an author at Kuwait Institute for Scientific Research specializing in health sciences, nutrition, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	589
2	Public Health	4	4	457
3	Biochemistry	3	3	208
4	Engineering	2	2	142
5	Medicine	1	1	13

Amani Al‐Othman

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17

Publications

9.1K

Citations

14

H-Index

	Year	Citations
Worldwide trends in body-mass index, underweight, overweight, and obesity from 1975 to 2016: a pooled analysis of 2416 population-based measurement studies in 128·9 million children, adolescents, and adults Leandra Abarca-Gómez, Ziad Abdeen, Zargar Abdul Hamid, The Lancet	2017	7.4K
Rising rural body-mass index is the main driver of the global obesity epidemic in adults Honor Bixby, James Bentham, Bin Zhou, Nature	2019	718
Height and body-mass index trajectories of school-aged children and adolescents from 1985 to 2019 in 200 countries and territories: a pooled analysis of 2181 population-based studies with 65 million participants Andrea Rodriguez‐Martinez, Bin Zhou, Marisa K. Sophiea, The Lancet Physical ActivityAnthropometric IndicatorSchool-aged ChildrenObesityBody Composition	2020	405
Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, Food Chemistry Food ChemistryPectinase/cellulase Enzyme TreatmentShelf LifeEngineeringBiochemistry	2002	123
Evidence for nutrition transition in Kuwait: over-consumption of macronutrients and obesity Sahar Zaghloul, Suad Al-Hooti, Nawal Al‐Hamad, Public Health Nutrition	2012	81
Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols Jamila M. Al-Saqer, Jiwan S. Sidhu, Suad Al-Hooti, Food Chemistry Food ChemistryNutritionFood FunctionFood Bioactive CompoundBiochemistry	2003	70
Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns Mohammad M. H. Abdullah, Ahmed Aldughpassi, Jiwan S. Sidhu, Annals of Agricultural Sciences	2021	35
Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread Tasleem A. Zafar, Ahmed Aldughpassi, Abdulwahab Al‐Mussallam, International Journal of Food Science	2020	31
STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM Jiwan S. Sidhu, Suad Al-Hooti, J. M. Al-Saqer, Journal of Food Quality Food ChemistryNutritionPan Bread FormulationsFood CompositionIn Vitro Fermentation	2001	29
Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread) Suad Al-Hooti, Jiwan S. Sidhu, J. M. Al-Saqer, Food / Nahrung Food ChemistryNutritionVital Wheat GlutenHealth SciencesFood Analysis	2002	27

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