D. D. Wadikar

409 total citations
44 papers, 279 citations indexed

About

D. D. Wadikar is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, D. D. Wadikar has authored 44 papers receiving a total of 279 indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Nutrition and Dietetics, 20 papers in Plant Science and 14 papers in Food Science. Recurrent topics in D. D. Wadikar's work include Food composition and properties (16 papers), Food Science and Nutritional Studies (10 papers) and Phytochemicals and Antioxidant Activities (5 papers). D. D. Wadikar is often cited by papers focused on Food composition and properties (16 papers), Food Science and Nutritional Studies (10 papers) and Phytochemicals and Antioxidant Activities (5 papers). D. D. Wadikar collaborates with scholars based in India. D. D. Wadikar's co-authors include K. S. Premavalli, A. S. Bawa, C. Nanjappa, Anil Dutt Semwal, G. K. Sharma, Santosh K. Pal, Atul Kumar, Srihari Pabbaraja and Johnsy George and has published in prestigious journals such as Critical Reviews in Food Science and Nutrition, Appetite and LWT.

In The Last Decade

D. D. Wadikar

39 papers receiving 253 citations

Peers

D. D. Wadikar

BIOCH

PHARM

K. S. Premavalli India

Rasha S. Mohamed Egypt

Sathyasurya Daniel Robert Malaysia

Anderson Assaid Simão Brazil

Ena Gupta India

Maria Inês de Souza Dantas Brazil

Natalia N. Rosa France

Zahra S. Ahmed Egypt

Yuraporn Sahasakul Thailand

Richard Aba Ejoh Cameroon

K. S. Premavalli India

D. D. Wadikar

225 ×1.9

180 ×1.6

122 ×1.2

56 ×1.4

BIOCH

41 ×1.1

PHARM

Citations per year, relative to D. D. Wadikar D. D. Wadikar (= 1×) peers K. S. Premavalli

Countries citing papers authored by D. D. Wadikar

Since Specialization

Citations

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

Fields of papers citing papers by D. D. Wadikar

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of D. D. Wadikar

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

All Works

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20 of 20 papers shown

Wadikar, D. D., et al.. (2025). Evaluating the synergistic effect of emulsifiers as antistaling agents in the improvement of quality characteristics of ready-to-eat chapati (Indian flatbread). 8(1). 24–24.

Semwal, Anil Dutt, et al.. (2024). Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties. Journal of Food Science and Technology. 61(9). 1662–1674. 1 indexed citations

Wadikar, D. D., et al.. (2024). Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization. Journal of Food Science and Technology. 62(8). 1491–1502.

Wadikar, D. D., et al.. (2023). Effect of thermal preservative methods on legume based protein tikkis (patty). 6(1). 1–1. 1 indexed citations

Wadikar, D. D., et al.. (2023). Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors. 204–215. 4 indexed citations

Wadikar, D. D., et al.. (2022). Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry. Journal of Food Science and Technology. 59(11). 4390–4404. 3 indexed citations

Wadikar, D. D., et al.. (2021). Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability. Journal of Food Science and Technology. 58(12). 4478–4485. 3 indexed citations

Wadikar, D. D., et al.. (2019). HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India. Journal of Food Science and Technology. 56(3). 1655–1662. 6 indexed citations

Wadikar, D. D., et al.. (2018). Engineering Properties of Rice-bean Varieties from North-East India. Journal of Agricultural Engineering (India). 55(3). 1 indexed citations

10.

Wadikar, D. D., et al.. (2016). Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks - Chana Nibble.. International Food Research Journal. 23(1). 77–84. 2 indexed citations

11.

Wadikar, D. D., et al.. (2016). Coleus aromaticus: a therapeutic herb with multiple potentials. Journal of Food Science and Technology. 53(7). 2895–2901. 33 indexed citations

12.

Wadikar, D. D., et al.. (2014). A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleusaromaticus: Its Development and Shelf Life Evaluation. 2014. 1–7. 1 indexed citations

13.

Wadikar, D. D. & K. S. Premavalli. (2013). Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology.. International Food Research Journal. 20(6). 3041–3046. 6 indexed citations

14.

Wadikar, D. D., et al.. (2012). Development and storage stability of aseptically processed ashgourd-mint leaves juice.. International Food Research Journal. 19(3). 823–828. 3 indexed citations

15.

Wadikar, D. D. & K. S. Premavalli. (2012). Ajowan (Trachyspermum ammi) munch: a shelf stable ready-to-eat appetizer, its development and storage.. International Food Research Journal. 19(1). 321–325. 3 indexed citations

16.

Wadikar, D. D. & K. S. Premavalli. (2012). Appetite Control and Obesity. Critical Reviews in Food Science and Nutrition. 52(10). 949–956. 10 indexed citations

17.

Wadikar, D. D. & K. S. Premavalli. (2011). Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats. Appetite. 57(1). 131–133. 17 indexed citations

18.

Wadikar, D. D. & K. S. Premavalli. (2010). Effect of appetizer administration on plasma leptin level in human volunteers. International Journal of Food Sciences and Nutrition. 62(2). 148–151. 6 indexed citations

19.

Wadikar, D. D., et al.. (2010). Development of ready-to-eat appetisers based on pepper and their quality evaluation. Journal of Food Science and Technology. 47(6). 638–643. 7 indexed citations

20.

Premavalli, K. S., D. D. Wadikar, & C. Nanjappa. (2009). Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions. Appetite. 53(1). 127–130. 14 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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