B. D. Sharma
About
In The Last Decade
B. D. Sharma
43 papers receiving 772 citations
Peers
Comparison fields: 5 of 105
- Animal Science and Zoology 262
- Molecular Biology 254
- Food Science 227
- Organic Chemistry 160
- Materials Chemistry 142
Countries citing papers authored by B. D. Sharma
This map shows the geographic impact of B. D. Sharma'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 B. D. Sharma with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites B. D. Sharma more than expected).
Fields of papers citing papers by B. D. Sharma
This network shows the impact of papers produced by B. D. Sharma. 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 B. D. Sharma. The network helps show where B. D. Sharma may publish in the future.
Co-authorship network of co-authors of B. D. Sharma
This figure shows the co-authorship network connecting the top 25 collaborators of B. D. Sharma. A scholar is included among the top collaborators of B. D. Sharma 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 B. D. Sharma. B. D. Sharma is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Improving the functional characteristics of low salt restructured buffalo meat fillets with the use of maize flour as an extender | 3 |
| 2 | Development and quality assessment of value added chicken fingers | 4 |
| 3 | Effect of processing conditions on the quality of restructured spent hen meat blocks | 1 |
| 4 | Shelf life evaluation of functional restructured buffalo meat steaks fortified with mousambi peel powder and amla powder at refrigerated storage (4±1°C). | 2 |
| 5 | Development of low fat functional restructured chicken meat blocks extended with lentil flour | 1 |
| 6 | Utilization of green plantain and soy chunk for the development of restructured chicken meat blocks | 1 |
| 7 | Shelf life evaluation of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (4±1°C). | 15 |
| 8 | 5 | |
| 9 | 96 | |
| 10 | Functional Meat and Meat Products: An Overview | 4 |
| 11 | Quality characteristics and textural attributes of restructured chicken meat blocks extended with potato | 2 |
| 12 | Optimization of the level of wheat gluten in analogue meat nuggets | 16 |
| 13 | Detection of pork in admixed meat and meat products by species-specific PCR technique | 10 |
| 14 | Development of Ghee Residue Sweet Cubes | 2 |
| 15 | Storage stability of analogue meat nuggets under refrigeration (4±1°C). | 3 |
| 16 | Evaluation of the efficacy of pressed rice flour as extender in chicken patties | 11 |
| 17 | Storage quality and shelf life of aerobically packaged extended chicken patties. | 9 |
| 18 | Studies on the development and storage stability of chicken chips | 17 |
| 19 | Prediction of body weight from linear body measurements in pigs | 1 |
| 20 | Application of hurdle technology for extending the shelf life of chicken meat | 1 |
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.