D. Indrani

3.0k citations

75 papers · 2.4k indexed · h-index 30

Impact in

Nutrition and Dietetics top 0.5%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Food Science top 0.5%
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Seed and Plant Biochemistry

Papers in ⓘ

Food Science 56
- Polysaccharides Composition and Applications 36
- Proteins in Food Systems 10
- Food Chemistry and Fat Analysis 8
Nutrition and Dietetics 47
- Food composition and properties 41
- Microbial Metabolites in Food Biotechnology 15

Co-authors: Jyotsna Rajiv (20 shared papers)G. Venkateswara Rao (26 shared papers)C. Anandharamakrishnan (8 shared papers)P. N. Ezhilarasi (4 shared papers)P. Prabhasankar (10 shared papers)C. Soumya (7 shared papers)Jamuna Prakash (3 shared papers)Divij Pasrija (1 shared paper)
Journals: Journal of Food Science and Technology (20 papers)Journal of Texture Studies (11 papers)Food Research International (5 papers)Journal of Food Engineering (5 papers)International Journal of Food Science & Technology (3 papers)
Partner nations: India United States Bulgaria

In The Last Decade

D. Indrani

74 papers receiving 2.2k citations

Peers

Countries citing papers authored by D. Indrani

Since Specialization

Citations

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

Fields of papers citing papers by D. Indrani

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside D. Indrani, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with D. Indrani Line = papers co-authored together D. Indrani links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 75 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Microencapsulation of green tea polyphenols and its effect on incorporated bread quality LWT ·Divij Pasrija, P. N. Ezhilarasi, D. Indrani, C. Anandharamakrishnan	2015	168
2	Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality Journal of Food Engineering ·P. N. Ezhilarasi, D. Indrani, B.S. Jena, C. Anandharamakrishnan	2013	139
3	Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake Food Hydrocolloids ·A. Ashwini, Jyotsna Rajiv, D. Indrani	2008	109
4	EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES Journal of Food Quality ·K. B. Dachana, Jyotsna Rajiv, D. Indrani, Jamuna Prakash	2010	100
5	Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes Food Hydrocolloids ·M. Sowmya, T. Jeyarani, Jyotsna Rajiv, D. Indrani	2009	89
6	Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality Journal of the Science of Food and Agriculture ·P. N. Ezhilarasi, D. Indrani, Bhabani Sankar Jena, C. Anandharamakrishnan	2013	74
7	Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment Food and Bioprocess Technology ·Neeraj Kumar, Crassina A. Shimray, D. Indrani, H. K. Manonmani	2013	74
8	Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes Food Hydrocolloids ·Manisha Gahlot, C. Soumya, D. Indrani	2012	70
9	Quality characteristics of bread and cookies enriched with debitteredMoringa oleiferaseed flour International Journal of Food Sciences and Nutrition ·B. S. Ogunsina, C. Radha, D. Indrani	2010	65
10	MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS Journal of Texture Studies ·D. Indrani, C. Soumya, Jyotsna Rajiv, G. Venkateswara Rao	2010	65
11	Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta Journal of Food Science and Technology ·Suresh D. Sakhare, Aashitosh A. Inamdar, C. Soumya, D. Indrani, G. Venkateswara Rao	2013	58
12	Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread Food and Bioprocess Technology ·Farheen Dhinda, A. Jyothi Lakshmi, Jamuna Prakash, D. Indrani	2011	57
13	Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes Journal of Food Science ·D. Indrani, P. Prabhasankar, Jyotsna Rajiv, G. Venkateswara Rao	2003	57
14	Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process Journal of Food Engineering ·N. Chhanwal, A. Anishaparvin, D. Indrani, K.S.M.S. Raghavarao, C. Anandharamakrishnan	2010	56
15	Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum) Journal of Food Science and Technology ·Jyotsna Rajiv, D. Indrani, P. Prabhasankar, G. Venkateswara Rao	2011	55
16	Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety Journal of Food Engineering ·P. Prabhasankar, Jyotsna Rajiv, D. Indrani, G. Venkateswara Rao	2006	53
17	Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta) Food Research International ·D. Indrani, P. Prabhasankar, Jyotsna Rajiv, G. Venkateswara Rao	2007	52
18	Amylograph Pasting Behaviour of Cereal and Tuber Starches Starch - Stärke ·K. Leelavathi, D. Indrani, Jiwan S. Sidhu	1987	49
19	Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits International Journal of Food Sciences and Nutrition ·Prateeti Srivastava, D. Indrani, Ravendra Pratap Singh	2014	43
20	Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies Food Research International ·Pankaj Sharma, V. Velu, D. Indrani, Ravindra Pal Singh	2012	43

About D. Indrani

D. Indrani is a scholar working on Food Science, Nutrition and Dietetics, Biochemistry, Plant Science and Biomaterials, having authored 75 papers that have together received 2.4k indexed citations. Recurring topics across this work include Food composition and properties (41 papers), Polysaccharides Composition and Applications (36 papers), Microbial Metabolites in Food Biotechnology (15 papers), Proteins in Food Systems (10 papers), Phytase and its Applications (8 papers), Food Chemistry and Fat Analysis (8 papers), Postharvest Quality and Shelf Life Management (7 papers) and Phytochemicals and Antioxidant Activities (7 papers). The work is most often cited by research in Nutrition and Dietetics (1.4k citations), Food Science (1.6k citations), Biochemistry (260 citations), Plant Science (639 citations) and Animal Science and Zoology (132 citations). D. Indrani has collaborated with scholars based in India, United States and Bulgaria. Frequent co-authors include Jyotsna Rajiv, G. Venkateswara Rao, C. Anandharamakrishnan, P. N. Ezhilarasi, P. Prabhasankar, C. Soumya, Jamuna Prakash, Divij Pasrija, B.S. Jena and T. Jeyarani. Their work appears in journals such as Journal of Food Science and Technology, Journal of Texture Studies, Food Research International, Journal of Food Engineering and International Journal of Food Science & Technology.

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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