C. Soumya

486 total citations
14 papers, 374 citations indexed

About

C. Soumya is a scholar working on Nutrition and Dietetics, Food Science and Endocrinology, Diabetes and Metabolism. According to data from OpenAlex, C. Soumya has authored 14 papers receiving a total of 374 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Nutrition and Dietetics, 11 papers in Food Science and 2 papers in Endocrinology, Diabetes and Metabolism. Recurrent topics in C. Soumya's work include Food composition and properties (11 papers), Polysaccharides Composition and Applications (8 papers) and Microbial Metabolites in Food Biotechnology (7 papers). C. Soumya is often cited by papers focused on Food composition and properties (11 papers), Polysaccharides Composition and Applications (8 papers) and Microbial Metabolites in Food Biotechnology (7 papers). C. Soumya collaborates with scholars based in India. C. Soumya's co-authors include D. Indrani, G. Venkateswara Rao, Jyotsna Rajiv, Aashitosh A. Inamdar, Suresh D. Sakhare, M. L. Sudha, P. Prabhasankar, T. Jeyarani, P. Prabhasankar and S. Roy and has published in prestigious journals such as Food Hydrocolloids, LWT and Journal of Cereal Science.

In The Last Decade

C. Soumya

14 papers receiving 357 citations

Peers

C. Soumya

BIOCH

EDM

Babatunde Olawoye Nigeria

Amir Gull India

Karoliny Brito Sampaio Brazil

Shalini Hooda India

Timilehin David Oluwajuyitan Nigeria

Ayoyinka O. Olojede Nigeria

Cheickna Daou Mali

Mohammad Mainuddin Molla Bangladesh

Sangeeta Goomer India

Rateesh Krishnan India

Babatunde Olawoye Nigeria

C. Soumya

257 ×0.9

253 ×1.1

149 ×1.9

39 ×1.1

BIOCH

31 ×1.1

EDM

Citations per year, relative to C. Soumya C. Soumya (= 1×) peers Babatunde Olawoye

Countries citing papers authored by C. Soumya

Since Specialization

Citations

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

Fields of papers citing papers by C. Soumya

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

All Works

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14 of 14 papers shown

Sudha, M. L., et al.. (2022). Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage. LWT. 158. 113102–113102. 16 indexed citations

Soumya, C., et al.. (2017). Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation. 41(6). e13242–e13242. 10 indexed citations

Rajiv, Jyotsna, et al.. (2016). Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Journal of Food Measurement & Characterization. 10(4). 762–772. 8 indexed citations

Sudha, M. L., C. Soumya, & P. Prabhasankar. (2016). Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making. Journal of Cereal Science. 69. 313–320. 15 indexed citations

Sowbhagya, H.B., C. Soumya, D. Indrani, & P. Srinivas. (2015). Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. Journal of Food Science and Technology. 52(11). 7218–7226. 7 indexed citations

Rajiv, Jyotsna & C. Soumya. (2014). Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement & Characterization. 9(2). 135–142. 10 indexed citations

Soumya, C., et al.. (2014). Original Research Paper PHYTOCHEMICAL PROFILE, ANTIBACTERIAL AND ANTIDIABETIC EFFECTS OF CRUDE AQUEOUS LEAF EXTRACT OF DATURA STRAMONIUM. 2 indexed citations

Soumya, C., et al.. (2013). Phytochemical studies on Leucas aspera. Journal of chemical and pharmaceutical research. 5(4). 222–228. 15 indexed citations

Sakhare, Suresh D., Aashitosh A. Inamdar, C. Soumya, D. Indrani, & G. Venkateswara Rao. (2013). Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology. 51(12). 4108–4113. 58 indexed citations

10.

Soumya, C., et al.. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids. 29(2). 363–373. 70 indexed citations

11.

Rajiv, Jyotsna, C. Soumya, D. Indrani, & G. Venkateswara Rao. (2011). EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS. Journal of Texture Studies. 42(6). 478–489. 42 indexed citations

12.

Jeyarani, T., et al.. (2011). USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE. Journal of Texture Studies. 42(5). 377–386. 18 indexed citations

13.

Indrani, D., et al.. (2010). Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread. LWT. 44(3). 719–724. 38 indexed citations

14.

Indrani, D., C. Soumya, Jyotsna Rajiv, & G. Venkateswara Rao. (2010). MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS. Journal of Texture Studies. 41(3). 302–319. 65 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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