C. Radha

1.5k total citations
18 papers, 1.1k citations indexed

About

C. Radha is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, C. Radha has authored 18 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 10 papers in Plant Science and 9 papers in Molecular Biology. Recurrent topics in C. Radha's work include Proteins in Food Systems (9 papers), Moringa oleifera research and applications (8 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). C. Radha is often cited by papers focused on Proteins in Food Systems (9 papers), Moringa oleifera research and applications (8 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). C. Radha collaborates with scholars based in India, Nigeria and United States. C. Radha's co-authors include N. Bhaskar, Pradeep Singh Negi, Jamuna Prakash, Pushkar N. Kaul, R.C. Sinha, B. S. Ogunsina, V. Prakash, D. Indrani, K. Govindaraju and V.K. Modi and has published in prestigious journals such as Bioresource Technology, Food Chemistry and Journal of Functional Foods.

In The Last Decade

C. Radha

18 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
C. Radha India 13 538 450 388 205 172 18 1.1k
Natta Laohakunjit Thailand 24 417 0.8× 471 1.0× 450 1.2× 134 0.7× 68 0.4× 48 1.2k
Qingqing Yu China 12 283 0.5× 315 0.7× 221 0.6× 136 0.7× 114 0.7× 27 788
Sittiwat Lertsiri Thailand 17 504 0.9× 505 1.1× 200 0.5× 167 0.8× 129 0.8× 35 1.1k
Victor N. Enujiugha Nigeria 20 433 0.8× 729 1.6× 490 1.3× 85 0.4× 60 0.3× 88 1.4k
Rubén Agregán Spain 19 444 0.8× 507 1.1× 199 0.5× 473 2.3× 401 2.3× 31 1.3k
Shimelis Admassu Emire Ethiopia 18 269 0.5× 570 1.3× 259 0.7× 111 0.5× 53 0.3× 71 1.0k
Hüseyin Gençcelep Türkiye 18 359 0.7× 432 1.0× 214 0.6× 337 1.6× 30 0.2× 42 1.1k
Ezequiel R. Coscueta Portugal 17 416 0.8× 224 0.5× 129 0.3× 92 0.4× 80 0.5× 36 728
T. Jyothirmayi India 16 1.0k 1.9× 483 1.1× 169 0.4× 439 2.1× 543 3.2× 28 1.5k
Mükerrem Kaya Türkiye 21 383 0.7× 588 1.3× 115 0.3× 829 4.0× 74 0.4× 45 1.3k

Countries citing papers authored by C. Radha

Since Specialization
Citations

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

Fields of papers citing papers by C. Radha

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by C. Radha. 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 C. Radha. The network helps show where C. Radha may publish in the future.

Co-authorship network of co-authors of C. Radha

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

All Works

18 of 18 papers shown
1.
Indrani, D., et al.. (2022). Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies. Journal of Food Science and Technology. 59(12). 4731–4739. 7 indexed citations
2.
Radha, C., et al.. (2019). Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization. Journal of Food Science and Technology. 56(8). 3721–3731. 44 indexed citations
3.
Jain, Ankit, R. Subramanian, B. Manohar, & C. Radha. (2019). Preparation, characterization and functional properties of Moringa oleifera seed protein isolate. Journal of Food Science and Technology. 56(4). 2093–2104. 46 indexed citations
4.
Radha, C., et al.. (2018). Bioaccessibility and bioavailability of Moringa oleifera seed flour polyphenols. Journal of Food Measurement & Characterization. 12(3). 1917–1926. 20 indexed citations
5.
Radha, C., et al.. (2015). Some Quality and Micro-structural Characteristics of Soup Enriched with Debittered Moringa Oleifera Seeds Flour. American journal of food science and technology. 3(6). 145–149. 11 indexed citations
6.
Indira, T. N., et al.. (2015). Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients. Journal of Food Science and Technology. 52(12). 8252–8259. 22 indexed citations
7.
Negi, Pradeep Singh, et al.. (2013). Phenolic composition, antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour. Journal of Functional Foods. 5(4). 1883–1891. 210 indexed citations
8.
Ogunsina, B. S., T. N. Indira, A. S. Bhatnagar, et al.. (2011). Quality characteristics and stability of Moringa oleifera seed oil of Indian origin. Journal of Food Science and Technology. 51(3). 503–510. 75 indexed citations
9.
Ogunsina, B. S., C. Radha, & D. Indrani. (2010). Quality characteristics of bread and cookies enriched with debitteredMoringa oleiferaseed flour. International Journal of Food Sciences and Nutrition. 62(2). 185–194. 65 indexed citations
10.
Ogunsina, B. S. & C. Radha. (2010). Comparative Study Of The Functional And Physico-Chemical Properties Of Debittered Moringa Seeds And Soybeans Flours. 19(1). 85–92. 2 indexed citations
11.
Lakshmi, A. Jyothi, et al.. (2009). Effect of soya protein on the dialysability of exogenous iron and zinc. Food Chemistry. 117(4). 577–581. 8 indexed citations
12.
Radha, C. & V. Prakash. (2009). Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification. Food Science and Technology International. 15(5). 453–463. 24 indexed citations
13.
14.
Radha, C., Parigi Ramesh Kumar, & V. Prakash. (2007). Preparation and characterization of a protein hydrolysate from an oilseed flour mixture. Food Chemistry. 106(3). 1166–1174. 50 indexed citations
15.
Bhaskar, N., et al.. (2006). Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass. Bioresource Technology. 98(2). 388–394. 117 indexed citations
16.
Sinha, R.C., C. Radha, Jamuna Prakash, & Pushkar N. Kaul. (2006). Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry. 101(4). 1484–1491. 182 indexed citations
17.
Radha, C., et al.. (1998). Thermal stabilization of multimeric proteins: a case study with alpha-globulin.. PubMed. 35(2). 76–85. 6 indexed citations
18.
Santhosh, R., C. Radha, & V. Prakash. (1995). Mechanism of solvent‐induced thermal stabilization of α‐amylase from Bacillus amyloliquefaciens. International journal of peptide & protein research. 45(2). 122–128. 22 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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2026