B.S. Roopa

510 total citations
18 papers, 394 citations indexed

About

B.S. Roopa is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, B.S. Roopa has authored 18 papers receiving a total of 394 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 6 papers in Nutrition and Dietetics and 4 papers in Plant Science. Recurrent topics in B.S. Roopa's work include Polysaccharides Composition and Applications (7 papers), Food composition and properties (4 papers) and Coconut Research and Applications (4 papers). B.S. Roopa is often cited by papers focused on Polysaccharides Composition and Applications (7 papers), Food composition and properties (4 papers) and Coconut Research and Applications (4 papers). B.S. Roopa collaborates with scholars based in India and United States. B.S. Roopa's co-authors include Suvendu Bhattacharya, P. Prabhasankar, R. Ravi, Navin K. Rastogi, Pradeep Singh Negi, Peethambaran Divya, G. Suresh Kumar, S. V. N. Vijayendra, M. C. Varadaraj and R. Chetana and has published in prestigious journals such as Food Chemistry, Journal of Food Engineering and LWT.

In The Last Decade

B.S. Roopa

17 papers receiving 381 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
B.S. Roopa India	12	250	140	72	52	43	18	394
Laura Patricia Martínez‐Padilla Mexico	15	318 1.3×	64 0.5×	91 1.3×	23 0.4×	19 0.4×	29	476
Niall W.G. Young United Kingdom	11	319 1.3×	106 0.8×	68 0.9×	71 1.4×	49 1.1×	15	488
Irina Potoroko Russia	11	221 0.9×	122 0.9×	70 1.0×	51 1.0×	29 0.7×	34	465
P. Barey France	13	401 1.6×	161 1.1×	53 0.7×	58 1.1×	35 0.8×	19	523
Gopinath Mummaleti India	8	110 0.4×	67 0.5×	60 0.8×	22 0.4×	41 1.0×	20	264
Yashaswini Premjit India	9	209 0.8×	93 0.7×	75 1.0×	20 0.4×	28 0.7×	12	362
Maria Benlloch‐Tinoco Spain	13	218 0.9×	57 0.4×	123 1.7×	34 0.7×	36 0.8×	19	446
Valentyn Maidannyk Ireland	16	493 2.0×	96 0.7×	33 0.5×	41 0.8×	55 1.3×	28	587
Ranjitha Gracy T. Kalaivendan India	12	242 1.0×	133 0.9×	106 1.5×	48 0.9×	66 1.5×	20	463
Sourav Kumar India	6	196 0.8×	170 1.2×	77 1.1×	16 0.3×	25 0.6×	19	358

Countries citing papers authored by B.S. Roopa

Since Specialization

Citations

This map shows the geographic impact of B.S. Roopa'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.S. Roopa with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites B.S. Roopa more than expected).

Fields of papers citing papers by B.S. Roopa

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by B.S. Roopa. 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.S. Roopa. The network helps show where B.S. Roopa may publish in the future.

Co-authorship network of co-authors of B.S. Roopa

This figure shows the co-authorship network connecting the top 25 collaborators of B.S. Roopa. A scholar is included among the top collaborators of B.S. Roopa 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.S. Roopa. B.S. Roopa is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

18 of 18 papers shown

Roopa, B.S., et al.. (2025). Cryoconcentration: an integrated agro food processing technique for concentration. Journal of Food Science and Technology. 62(6). 1021–1031.

Madhusudan, Srinivasan, et al.. (2024). Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants. Journal of Food Science and Technology. 62(8). 1449–1459. 1 indexed citations

Divya, Peethambaran, et al.. (2022). A concise review on oil extraction methods, nutritional and therapeutic role of coconut products. Journal of Food Science and Technology. 60(2). 441–452. 18 indexed citations

Chetana, R., et al.. (2021). Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates. LWT. 142. 111005–111005. 6 indexed citations

Roopa, B.S., et al.. (2019). Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water. Journal of Food Processing and Preservation. 44(3). 37 indexed citations

Roopa, B.S., et al.. (2016). Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour. Food Chemistry. 211. 715–725. 49 indexed citations

Roopa, B.S., et al.. (2015). Optimization of a novel coconut milk supplemented dahi - a fermented milk product of Indian subcontinent. Journal of Food Science and Technology. 52(11). 7486–7492. 11 indexed citations

Roopa, B.S. & Suvendu Bhattacharya. (2014). Mango gels: Characterization by small-deformation stress relaxation method. Journal of Food Engineering. 131. 38–43. 12 indexed citations

Roopa, B.S., et al.. (2013). Effect of frying media and packaging materials on shelflife of tengolalu-a deep fat fried snack. 1 indexed citations

10.

Roopa, B.S. & Suvendu Bhattacharya. (2010). Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT. 43(9). 1403–1408. 14 indexed citations

11.

Roopa, B.S. & Suvendu Bhattacharya. (2009). Characterisation and modelling of time‐independent and time‐dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science & Technology. 44(12). 2583–2589. 25 indexed citations

12.

Roopa, B.S. & Suvendu Bhattacharya. (2009). ALGINATE GELS: II. STABILITY AT DIFFERENT PROCESSING CONDITIONS. Journal of Food Process Engineering. 33(3). 466–480. 15 indexed citations

13.

Roopa, B.S., et al.. (2009). FRACTURE BEHAVIOR AND MECHANISM OF PUFFED CEREAL DURING COMPRESSION. Journal of Texture Studies. 40(2). 157–171. 8 indexed citations

14.

Roopa, B.S. & Suvendu Bhattacharya. (2008). Alginate gels: Rupture characteristics as a function of the conditions of gel formation. Journal of Food Engineering. 91(3). 448–454. 10 indexed citations

15.

Roopa, B.S. & Suvendu Bhattacharya. (2007). Alginate gels: I. Characterization of textural attributes. Journal of Food Engineering. 85(1). 123–131. 62 indexed citations

16.

Ravi, R., B.S. Roopa, & Suvendu Bhattacharya. (2007). TEXTURE EVALUATION BY UNIAXIAL COMPRESSION OF SOME SNACK FOODS. Journal of Texture Studies. 38(1). 135–152. 34 indexed citations

17.

Roopa, B.S., et al.. (2006). VISCOELASTICITY OF A SIMULATED POLYMER AND COMPARISON WITH CHICKPEA FLOUR DOUGHS. Journal of Food Process Engineering. 29(3). 234–252. 22 indexed citations

18.

Roopa, B.S., et al.. (2006). Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering. 79(2). 511–516. 69 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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