Dipika Agrahar‐Murugkar

954 total citations
20 papers, 719 citations indexed

About

Dipika Agrahar‐Murugkar is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Dipika Agrahar‐Murugkar has authored 20 papers receiving a total of 719 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 9 papers in Food Science and 9 papers in Plant Science. Recurrent topics in Dipika Agrahar‐Murugkar's work include Food composition and properties (10 papers), Phytase and its Applications (4 papers) and Proteins in Food Systems (4 papers). Dipika Agrahar‐Murugkar is often cited by papers focused on Food composition and properties (10 papers), Phytase and its Applications (4 papers) and Proteins in Food Systems (4 papers). Dipika Agrahar‐Murugkar collaborates with scholars based in India. Dipika Agrahar‐Murugkar's co-authors include G. Subbulakshmi, Krishna Jha, Nachiket Kotwaliwale, Paridhi Gulati and Manoj Kumar and has published in prestigious journals such as Food Chemistry, LWT and Nutrition.

In The Last Decade

Dipika Agrahar‐Murugkar

20 papers receiving 637 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Dipika Agrahar‐Murugkar India 15 275 268 259 232 111 20 719
Aldona Sobota Poland 16 255 0.9× 595 2.2× 481 1.9× 130 0.6× 128 1.2× 53 973
Gloria N. Elemo Nigeria 13 231 0.8× 204 0.8× 224 0.9× 50 0.2× 62 0.6× 54 632
Anna Wirkijowska Poland 12 125 0.5× 244 0.9× 210 0.8× 99 0.4× 79 0.7× 27 457
G. Subbulakshmi India 9 196 0.7× 82 0.3× 81 0.3× 203 0.9× 75 0.7× 22 460
Ya‐Fang Shang China 15 187 0.7× 241 0.9× 279 1.1× 49 0.2× 217 2.0× 41 660
Aloísio Henrique Pereira de Souza Brazil 14 125 0.5× 178 0.7× 244 0.9× 44 0.2× 116 1.0× 39 558
Ewa Jabłońska‐Ryś Poland 14 171 0.6× 100 0.4× 223 0.9× 191 0.8× 174 1.6× 39 513
Ngô Văn Tài Vietnam 14 211 0.8× 243 0.9× 315 1.2× 39 0.2× 129 1.2× 102 703
Wojciech Radzki Poland 14 341 1.2× 118 0.4× 220 0.8× 243 1.0× 166 1.5× 38 740
Jian-Rong Han China 14 147 0.5× 105 0.4× 144 0.6× 188 0.8× 61 0.5× 31 447

Countries citing papers authored by Dipika Agrahar‐Murugkar

Since Specialization
Citations

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

Fields of papers citing papers by Dipika Agrahar‐Murugkar

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Dipika Agrahar‐Murugkar. 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 Dipika Agrahar‐Murugkar. The network helps show where Dipika Agrahar‐Murugkar may publish in the future.

Co-authorship network of co-authors of Dipika Agrahar‐Murugkar

This figure shows the co-authorship network connecting the top 25 collaborators of Dipika Agrahar‐Murugkar. A scholar is included among the top collaborators of Dipika Agrahar‐Murugkar 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 Dipika Agrahar‐Murugkar. Dipika Agrahar‐Murugkar 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.
Agrahar‐Murugkar, Dipika, et al.. (2020). Development of millet based ready-to-drink beverage for geriatric population. Journal of Food Science and Technology. 57(9). 3278–3283. 17 indexed citations
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Agrahar‐Murugkar, Dipika, et al.. (2019). Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages. Journal of Food Science and Technology. 57(5). 1671–1679. 18 indexed citations
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Agrahar‐Murugkar, Dipika, et al.. (2018). Quality of nixtamalized, sprouted and baked multigrain chips. Nutrition & Food Science. 48(3). 453–467. 6 indexed citations
7.
Agrahar‐Murugkar, Dipika, et al.. (2018). Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies. Nutrition & Food Science. 48(5). 807–818. 22 indexed citations
8.
Agrahar‐Murugkar, Dipika, et al.. (2016). Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes. Journal of Food Quality. 39(5). 425–435. 32 indexed citations
9.
Agrahar‐Murugkar, Dipika, et al.. (2016). Quality evaluation of composite flour laddoo containing sprouted and malted ingredients. Nutrition & Food Science. 46(4). 476–487. 1 indexed citations
10.
Agrahar‐Murugkar, Dipika, et al.. (2014). Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. Journal of Food Science and Technology. 52(8). 5129–5137. 73 indexed citations
11.
Agrahar‐Murugkar, Dipika, et al.. (2013). Effect of sprouting on rheological properties of soy-butter. LWT. 54(1). 95–100. 8 indexed citations
12.
Agrahar‐Murugkar, Dipika & Krishna Jha. (2011). Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean. Journal of Food Science and Technology. 48(3). 325–328. 24 indexed citations
13.
Agrahar‐Murugkar, Dipika & Krishna Jha. (2010). Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max). Journal of Food Science and Technology. 47(5). 482–487. 45 indexed citations
14.
Agrahar‐Murugkar, Dipika & G. Subbulakshmi. (2006). Preparation Techniques and Nutritive Value of Fermented Foods From the Khasi Tribes of Meghalaya. Ecology of Food and Nutrition. 45(1). 27–38. 33 indexed citations
15.
Agrahar‐Murugkar, Dipika, et al.. (2005). Food Consumption Pattern of the Tribals of Meghalaya and its Relation with Socio-Economic Factors. The Indian Journal of Nutrition and Dietetics. 42(2). 71–80. 7 indexed citations
16.
Agrahar‐Murugkar, Dipika & G. Subbulakshmi. (2005). Nutritive values of wild edible fruits, berries, nuts, roots and spices consumed by the Khasi tribes of India. Ecology of Food and Nutrition. 44(3). 207–223. 46 indexed citations
17.
Agrahar‐Murugkar, Dipika. (2005). Nutritional status of Khasi schoolgirls in Meghalaya. Nutrition. 21(4). 425–431. 16 indexed citations
18.
Agrahar‐Murugkar, Dipika, et al.. (2004). Intake of nutrients and food sources of nutrients among the Khasi tribal women of India. Nutrition. 20(3). 268–273. 33 indexed citations
19.
Agrahar‐Murugkar, Dipika. (2004). Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chemistry. 36 indexed citations
20.
Agrahar‐Murugkar, Dipika & G. Subbulakshmi. (2004). Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chemistry. 89(4). 599–603. 234 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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