D. Indrani

3.0k total citations
75 papers, 2.4k citations indexed

About

D. Indrani is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, D. Indrani has authored 75 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Food Science, 47 papers in Nutrition and Dietetics and 25 papers in Plant Science. Recurrent topics in D. Indrani's work include Food composition and properties (41 papers), Polysaccharides Composition and Applications (36 papers) and Microbial Metabolites in Food Biotechnology (15 papers). D. Indrani is often cited by papers focused on Food composition and properties (41 papers), Polysaccharides Composition and Applications (36 papers) and Microbial Metabolites in Food Biotechnology (15 papers). D. Indrani collaborates with scholars based in India, United States and Bulgaria. D. Indrani's 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 and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

D. Indrani

74 papers receiving 2.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
D. Indrani India 30 1.6k 1.4k 639 260 132 75 2.4k
Rafał Ziobro Poland 29 1.6k 1.1× 2.1k 1.5× 621 1.0× 183 0.7× 122 0.9× 94 2.7k
M. L. Sudha India 22 1.3k 0.9× 1.5k 1.1× 581 0.9× 379 1.5× 139 1.1× 66 2.2k
Şenol İbanoğlu Türkiye 26 1.4k 0.9× 1.4k 1.0× 562 0.9× 277 1.1× 253 1.9× 57 2.3k
Marcela Gaytán‐Martínez Mexico 26 1.2k 0.8× 1.2k 0.8× 595 0.9× 251 1.0× 112 0.8× 115 2.2k
Caroline Joy Steel Brazil 27 1.4k 0.9× 1.5k 1.0× 555 0.9× 163 0.6× 139 1.1× 97 2.2k
Yoon Kil Chang Brazil 29 1.5k 1.0× 1.7k 1.2× 786 1.2× 170 0.7× 140 1.1× 96 2.6k
P. Prabhasankar India 29 1.3k 0.8× 1.5k 1.1× 672 1.1× 243 0.9× 209 1.6× 82 2.6k
Yukiharu Ogawa Japan 27 1.3k 0.8× 1.2k 0.9× 823 1.3× 323 1.2× 101 0.8× 103 2.3k
Renata Różyło Poland 25 1.1k 0.7× 1.1k 0.8× 458 0.7× 459 1.8× 58 0.4× 110 2.0k
Pedro A. Caballero Spain 22 1.3k 0.8× 1.7k 1.2× 515 0.8× 113 0.4× 98 0.7× 40 2.1k

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-authorship network of co-authors of D. Indrani

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

All Works

20 of 20 papers shown
1.
Indrani, D., et al.. (2022). Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts. Journal of Food Science and Technology. 59(8). 2992–3001. 2 indexed citations
2.
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
3.
Indrani, D., et al.. (2021). Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives. Journal of Food Science and Technology. 59(5). 1889–1900. 1 indexed citations
4.
Kumar, Suman, et al.. (2020). Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility. Journal of Food Science and Technology. 57(9). 3400–3408. 4 indexed citations
5.
Indrani, D., et al.. (2019). Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. Journal of Food Science and Technology. 57(1). 253–262. 11 indexed citations
6.
Ramalakshmi, K., et al.. (2018). Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of Food Science and Technology. 55(8). 3144–3153. 25 indexed citations
7.
Indrani, D., et al.. (2014). Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology. 52(6). 3763–72. 37 indexed citations
8.
Sakhare, Suresh D., et al.. (2013). Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams. Journal of Food Science and Technology. 51(12). 3854–3861. 26 indexed citations
9.
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.
Tank, Albert Klein, N. Chhanwal, D. Indrani, & C. Anandharamakrishnan. (2012). Computational fluid dynamics modeling of bun baking process under different oven load conditions. Journal of Food Science and Technology. 51(9). 2030–2037. 15 indexed citations
11.
Sowbhagya, H.B., S. Mahadevamma, D. Indrani, & P. Srinivas. (2011). PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS. Journal of Texture Studies. 42(5). 369–376. 13 indexed citations
12.
Rajiv, Jyotsna, D. Indrani, P. Prabhasankar, & G. Venkateswara Rao. (2011). Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum). Journal of Food Science and Technology. 49(5). 587–593. 55 indexed citations
13.
Lakshmi, A. Jyothi, et al.. (2011). EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA. Journal of Texture Studies. 43(3). 246–256. 8 indexed citations
14.
Chhanwal, N., et al.. (2010). An Investigation of Bread‐Baking Process in a Pilot‐Scale Electrical Heating Oven Using Computational Fluid Dynamics. Journal of Food Science. 75(9). E605–11. 15 indexed citations
15.
Chhanwal, N., et al.. (2010). Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process. Journal of Food Engineering. 100(3). 452–460. 56 indexed citations
16.
17.
Indrani, D., et al.. (1997). Effect of defatted soy flour on the quality of buns.. CFTRI Institutional Repository. 34(5). 440–442. 14 indexed citations
18.
Indrani, D. & G. Venkateswara Rao. (1992). Effect of Ingredients on the Quality of Whole Wheat Flour Bread. CFTRI Institutional Repository. 4 indexed citations
19.
Indrani, D. & G. Venkateswara Rao. (1992). Effect of processing methods on the quality of whole wheat flour bread. CFTRI Institutional Repository. 29(5). 293–295. 6 indexed citations
20.
Leelavathi, K., D. Indrani, & Jiwan S. Sidhu. (1987). Amylograph Pasting Behaviour of Cereal and Tuber Starches. Starch - Stärke. 39(11). 378–381. 49 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Rafał Ziobro Breakdown of academic impact, for papers by M. L. Sudha Breakdown of academic impact, for papers by Şenol İbanoğlu Breakdown of academic impact, for papers by Marcela Gaytán‐Martínez Breakdown of academic impact, for papers by Caroline Joy Steel Breakdown of academic impact, for papers by Yoon Kil Chang Breakdown of academic impact, for papers by P. Prabhasankar Breakdown of academic impact, for papers by Yukiharu Ogawa Breakdown of academic impact, for papers by Renata Różyło Breakdown of academic impact, for papers by Pedro A. Caballero
Rankless by CCL
2026