H.B. Sowbhagya

1.6k total citations
30 papers, 1.2k citations indexed

About

H.B. Sowbhagya is a scholar working on Food Science, Biochemistry and Pharmacology. According to data from OpenAlex, H.B. Sowbhagya has authored 30 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 9 papers in Biochemistry and 7 papers in Pharmacology. Recurrent topics in H.B. Sowbhagya's work include Phytochemicals and Antioxidant Activities (8 papers), Essential Oils and Antimicrobial Activity (6 papers) and Ginger and Zingiberaceae research (4 papers). H.B. Sowbhagya is often cited by papers focused on Phytochemicals and Antioxidant Activities (8 papers), Essential Oils and Antimicrobial Activity (6 papers) and Ginger and Zingiberaceae research (4 papers). H.B. Sowbhagya collaborates with scholars based in India and Russia. H.B. Sowbhagya's co-authors include N. Krishnamurthy, P. Srinivas, S. R. Sampathu, Navin K. Rastogi, D.J. Manasa, S. Mahadevamma, Rudrapatnam N. Tharanathan, B. V. S. K. Rao, A. G. Appu Rao and Suvendu Bhattacharya and has published in prestigious journals such as Food Chemistry, Critical Reviews in Food Science and Nutrition and Journal of Food Engineering.

In The Last Decade

H.B. Sowbhagya

30 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
H.B. Sowbhagya India 19 566 372 281 236 181 30 1.2k
Paulo Riceli Vasconcelos Ribeiro Brazil 23 499 0.9× 452 1.2× 345 1.2× 298 1.3× 128 0.7× 103 1.3k
K.D.P.P. Gunathilake Sri Lanka 20 474 0.8× 333 0.9× 346 1.2× 154 0.7× 223 1.2× 56 1.2k
Patrick Boivin France 14 786 1.4× 485 1.3× 503 1.8× 282 1.2× 255 1.4× 29 1.5k
Hae-Ik Rhee South Korea 19 337 0.6× 371 1.0× 397 1.4× 532 2.3× 177 1.0× 54 1.7k
Marie Carene Nancy Picot-Allain Mauritius 20 578 1.0× 591 1.6× 393 1.4× 307 1.3× 140 0.8× 45 1.3k
Adna Prado Massarioli Brazil 22 548 1.0× 392 1.1× 504 1.8× 204 0.9× 158 0.9× 42 1.4k
Stanislava Gorjanović Serbia 23 588 1.0× 293 0.8× 510 1.8× 229 1.0× 190 1.0× 52 1.2k
Diego Morales Spain 21 348 0.6× 423 1.1× 214 0.8× 233 1.0× 147 0.8× 48 1.1k
Jianjun Dong China 18 809 1.4× 500 1.3× 496 1.8× 376 1.6× 274 1.5× 50 1.5k
Bin Shan Hong Kong 3 682 1.2× 474 1.3× 638 2.3× 230 1.0× 125 0.7× 5 1.5k

Countries citing papers authored by H.B. Sowbhagya

Since Specialization
Citations

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

Fields of papers citing papers by H.B. Sowbhagya

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by H.B. Sowbhagya. 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 H.B. Sowbhagya. The network helps show where H.B. Sowbhagya may publish in the future.

Co-authorship network of co-authors of H.B. Sowbhagya

This figure shows the co-authorship network connecting the top 25 collaborators of H.B. Sowbhagya. A scholar is included among the top collaborators of H.B. Sowbhagya 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 H.B. Sowbhagya. H.B. Sowbhagya 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.
Sowbhagya, H.B.. (2019). Value-added processing of by-products from spice industry. Food Quality and Safety. 3(2). 73–80. 24 indexed citations
2.
Sowbhagya, H.B., et al.. (2017). Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger. Drying Technology. 36(9). 1107–1116. 26 indexed citations
3.
Jeevitha, G., H.B. Sowbhagya, & H. Umesh Hebbar. (2016). Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.). Journal of the Science of Food and Agriculture. 96(12). 4243–4249. 16 indexed citations
4.
Rao, L. Jaganmohan, et al.. (2015). Microwave Impact on the Flavour Compounds of Cinnamon Bark (Cinnamomum Cassia) Volatile Oil and Polyphenol Extraction. Current Microwave Chemistry. 4(2). 115–121. 5 indexed citations
5.
Sowbhagya, H.B., et al.. (2015). Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering. 175. 24–32. 18 indexed citations
6.
Manasa, D.J., et al.. (2013). Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe). Food Chemistry. 139(1-4). 509–514. 119 indexed citations
7.
Sowbhagya, H.B.. (2012). Chemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolensL.): An Overview. Critical Reviews in Food Science and Nutrition. 54(3). 389–398. 112 indexed citations
8.
Naidu, M. Madhava & H.B. Sowbhagya. (2012). Technological Advances in Food Colours. 1 indexed citations
9.
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
10.
Sowbhagya, H.B., et al.. (2011). Effect of pretreatments on extraction of pigment from marigold flower. Journal of Food Science and Technology. 50(1). 122–128. 25 indexed citations
11.
Sowbhagya, H.B., et al.. (2011). Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds. Food Chemistry. 127(4). 1856–1861. 60 indexed citations
12.
Sowbhagya, H.B.. (2011). Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview. Critical Reviews in Food Science and Nutrition. 53(1). 1–10. 81 indexed citations
13.
Sowbhagya, H.B., et al.. (2010). Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials. Critical Reviews in Food Science and Nutrition. 50(2). 146–161. 148 indexed citations
14.
Sowbhagya, H.B., P. Srinivas, & N. Krishnamurthy. (2009). Effect of enzymes on extraction of volatiles from celery seeds. Food Chemistry. 120(1). 230–234. 75 indexed citations
15.
Sowbhagya, H.B., et al.. (2008). Evaluation of enzyme-assisted extraction on quality of garlic volatile oil. Food Chemistry. 113(4). 1234–1238. 72 indexed citations
16.
Sowbhagya, H.B., B. V. S. K. Rao, & N. Krishnamurthy. (2007). Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil. Journal of Food Engineering. 84(4). 595–600. 44 indexed citations
17.
Sowbhagya, H.B., et al.. (2007). Spent residue from cumin – a potential source of dietary fiber. Food Chemistry. 104(3). 1220–1225. 90 indexed citations
18.
Sowbhagya, H.B., S. R. Sampathu, & N. Krishnamurthy. (2004). Natural Colorant from Marigold-Chemistry and Technology. Food Reviews International. 20(1). 33–50. 53 indexed citations
19.
Sowbhagya, H.B., et al.. (1998). Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread.. CFTRI Institutional Repository. 6 indexed citations
20.
Sampathu, S. R., N. Krishnamurthy, H.B. Sowbhagya, & M. L. Shankaranarayana. (1988). Studies on quality of turmeric (Curcuma longa) in relation to curing methods. Journal of Food Science and Technology-mysore. 25(3). 152–155. 13 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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