Amritpal Kaur

12.7k total citations · 6 hit papers
179 papers, 9.8k citations indexed

About

Amritpal Kaur is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Amritpal Kaur has authored 179 papers receiving a total of 9.8k indexed citations (citations by other indexed papers that have themselves been cited), including 89 papers in Nutrition and Dietetics, 86 papers in Food Science and 67 papers in Plant Science. Recurrent topics in Amritpal Kaur's work include Food composition and properties (81 papers), Polysaccharides Composition and Applications (29 papers) and Phytochemicals and Antioxidant Activities (26 papers). Amritpal Kaur is often cited by papers focused on Food composition and properties (81 papers), Polysaccharides Composition and Applications (29 papers) and Phytochemicals and Antioxidant Activities (26 papers). Amritpal Kaur collaborates with scholars based in India, United States and Japan. Amritpal Kaur's co-authors include Narpinder Singh, Balwinder Singh, Jatinder Pal Singh, Khetan Shevkani, Jai Chand Rana, Madhav P. Yadav, Kanchan Suri, Rajarathnam Ezekiel, Seeratpreet Kaur and Ritika Bajaj and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Amritpal Kaur

169 papers receiving 9.5k citations

Hit Papers

Structural and functional characterization of kidney bean... 2014 2026 2018 2022 2014 2020 2018 2016 2017 100 200 300 400 500
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
    2014 574 citations Narpinder Singh, Amritpal Kaur et al. Food Hydrocolloids profile →
  2. Phenolic composition, antioxidant potential and health benefits of citrus peel
    2020 472 citations Balwinder Singh, Jatinder Pal Singh et al. Food Research International profile →
  3. Phenolic compounds as beneficial phytochemicals in pomegranate ( Punica granatum L.) peel: A review
    2018 375 citations Balwinder Singh, Jatinder Pal Singh et al. Food Chemistry profile →
  4. Bioactive compounds in banana and their associated health benefits – A review
    2016 363 citations Balwinder Singh, Jatinder Pal Singh et al. Food Chemistry profile →
  5. Phenolic composition and antioxidant potential of grain legume seeds: A review
    2017 341 citations Balwinder Singh, Jatinder Pal Singh et al. Food Research International profile →
  6. Pulse proteins: secondary structure, functionality and applications
    2019 273 citations Narpinder Singh, Amritpal Kaur et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Amritpal Kaur India 56 5.0k 4.6k 3.5k 1.4k 1.2k 179 9.8k
Hamadi Attia Tunisia 51 5.6k 1.1× 2.6k 0.6× 3.7k 1.0× 990 0.7× 1.5k 1.3× 179 9.6k
Souhail Besbes Tunisia 44 4.4k 0.9× 2.2k 0.5× 3.6k 1.0× 854 0.6× 1.2k 1.0× 175 8.6k
Sergio O. Serna‐Saldívar Mexico 48 4.4k 0.9× 3.8k 0.8× 2.8k 0.8× 1.9k 1.3× 1.7k 1.4× 276 9.2k
Adil Gani India 55 4.6k 0.9× 3.8k 0.8× 2.2k 0.6× 986 0.7× 937 0.8× 192 8.4k
Isabel Goñi Spain 45 3.9k 0.8× 4.4k 1.0× 2.4k 0.7× 2.5k 1.8× 936 0.8× 136 9.4k
F.A. Masoodi India 52 4.4k 0.9× 3.6k 0.8× 2.4k 0.7× 948 0.7× 678 0.6× 184 7.6k
Charles S. Brennan New Zealand 63 7.4k 1.5× 7.6k 1.7× 4.0k 1.1× 1.7k 1.2× 1.9k 1.6× 440 14.7k
Faqir Muhammad Anjum Pakistan 47 3.0k 0.6× 2.6k 0.6× 2.8k 0.8× 937 0.6× 1.3k 1.1× 230 7.8k
Octavio Paredes‐López Mexico 43 4.5k 0.9× 3.1k 0.7× 3.3k 0.9× 1.7k 1.2× 1.8k 1.5× 229 8.9k
Elfadıl E. Babiker Saudi Arabia 45 3.2k 0.6× 1.8k 0.4× 2.8k 0.8× 1.1k 0.7× 886 0.8× 248 6.3k

Countries citing papers authored by Amritpal Kaur

Since Specialization
Citations

This map shows the geographic impact of Amritpal Kaur's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Amritpal Kaur with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Amritpal Kaur more than expected).

Fields of papers citing papers by Amritpal Kaur

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Amritpal Kaur. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Amritpal Kaur. The network helps show where Amritpal Kaur may publish in the future.

Co-authorship network of co-authors of Amritpal Kaur

This figure shows the co-authorship network connecting the top 25 collaborators of Amritpal Kaur. A scholar is included among the top collaborators of Amritpal Kaur based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Amritpal Kaur. Amritpal Kaur is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Kaur, Manpreet, Balwinder Singh, & Amritpal Kaur. (2024). Microwave processing effects on physico-chemical, functional properties, phenolic profile, and Maillard products of flaxseed flour and flaxseed press cake flour. Industrial Crops and Products. 218. 118900–118900. 8 indexed citations
3.
Sundar, Shyam, Balwinder Singh, & Amritpal Kaur. (2024). Microwave pre-treatment of niger (Guizotia abyssinica) seeds: Impact on stability, physicochemical characteristics, bioactive and fatty acid profiles of extracted oil. Journal of Food Composition and Analysis. 135. 106678–106678. 2 indexed citations
4.
Sundar, Shyam, Balwinder Singh, & Amritpal Kaur. (2023). Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil. Journal of Food Composition and Analysis. 123. 105556–105556. 15 indexed citations
5.
Bajaj, Ritika, et al.. (2023). Properties of Iron Fortified Starches and Their Chapatti Making Potential. Starch - Stärke. 75(11-12). 1 indexed citations
6.
Kumar, Arun, et al.. (2023). Impact of pink rock salt and Lactobacillus spp. on physico‐chemical, microbiological properties, phenolic profile and sugar level of apple peel. International Journal of Food Science & Technology. 58(3). 1487–1496. 8 indexed citations
7.
Kumar, Arun, Narpinder Singh, Amritpal Kaur, & Robin Joshi. (2023). Sneak-peek into the chlorophyll content, antioxidant activity, targeted and non-targeted UHPLC-QTOF LC/MS metabolomic fingerprints of pulse microgreens grown under different photoperiod regimes. Food Bioscience. 52. 102506–102506. 18 indexed citations
8.
Singh, Jatinder Pal, Balwinder Singh, & Amritpal Kaur. (2022). Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits. International Journal of Food Science & Technology. 57(6). 3333–3342. 10 indexed citations
9.
Singh, Balwinder, et al.. (2022). Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins. International Journal of Food Science & Technology. 57(5). 3012–3020. 13 indexed citations
10.
Kaur, Manpreet, Balwinder Singh, & Amritpal Kaur. (2022). Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins. International Journal of Food Science & Technology. 57(11). 7107–7115. 23 indexed citations
11.
Kaur, Parmeet, Narpinder Singh, Priyanka Pal, & Amritpal Kaur. (2022). Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour. International Journal of Food Science & Technology. 57(5). 2932–2943. 1 indexed citations
12.
Kaur, Manpreet, Balwinder Singh, Amritpal Kaur, & Narpinder Singh. (2021). Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes. International Journal of Food Science & Technology. 56(12). 6732–6741. 20 indexed citations
13.
Bhinder, Seerat, Narpinder Singh, & Amritpal Kaur. (2021). Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). Food Hydrocolloids. 124. 107268–107268. 40 indexed citations
14.
Kaur, Amritpal. (2021). Effect of trisodium citrate as an intermediate at metal nanoparticle/aminoglycoside antibiotic interface. 1(1).
15.
Kaur, Amritpal, et al.. (2019). Design of Hybrid Fractal Boundary Antenna for RF Energy Harvesting Applications. International Journal of Innovative Technology and Exploring Engineering. 8(9S). 411–413. 1 indexed citations
16.
Singh, Balwinder, et al.. (2019). Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics. Journal of Food Processing and Preservation. 43(7). 44 indexed citations
17.
Kaur, Amritpal, et al.. (2018). Drying characteristics and antioxidant properties of Java plum seed and skin waste. 9(4). 36–43. 4 indexed citations
18.
Kaur, Amritpal, et al.. (2016). インゲンマメ,エンドウおよびヒヨコマメからの粒子の色,蛋白質とフェノールプロファイルに及ぼす缶詰の影響【Powered by NICT】. Food Research International. 89. 532. 1 indexed citations
19.
Kaur, Amritpal & Anita Kochhar. (2012). Impact of nutrient intake and physical activity on the reduction of symptoms in females suffering from arthritis.. FOOD SCIENCE RESEARCH JOURNAL. 3(2). 161–166.
20.
Sidhu, Jiwan S., et al.. (1990). Functional and chapati making properties of hull-less barley supplemented wheat flour. Journal of Food Science and Technology-mysore. 27(5). 311–313. 9 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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