Jyotsna Rajiv

1.3k total citations
32 papers, 1.1k citations indexed

About

Jyotsna Rajiv is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Jyotsna Rajiv has authored 32 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 25 papers in Nutrition and Dietetics and 7 papers in Plant Science. Recurrent topics in Jyotsna Rajiv's work include Food composition and properties (24 papers), Polysaccharides Composition and Applications (22 papers) and Microbial Metabolites in Food Biotechnology (14 papers). Jyotsna Rajiv is often cited by papers focused on Food composition and properties (24 papers), Polysaccharides Composition and Applications (22 papers) and Microbial Metabolites in Food Biotechnology (14 papers). Jyotsna Rajiv collaborates with scholars based in India. Jyotsna Rajiv's co-authors include D. Indrani, G. Venkateswara Rao, P. Prabhasankar, C. Soumya, T. Jeyarani, Jamuna Prakash, R. Sai Manohar, A. Jyothi Lakshmi, S. Smitha and Khyrunnisa Begum and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Journal of Food Engineering.

In The Last Decade

Jyotsna Rajiv

31 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jyotsna Rajiv India 19 813 721 301 73 71 32 1.1k
Carmen M. Tudorica United Kingdom 9 1.1k 1.3× 806 1.1× 295 1.0× 75 1.0× 78 1.1× 9 1.3k
Alex A. Anton Canada 8 564 0.7× 450 0.6× 209 0.7× 74 1.0× 74 1.0× 10 764
Bojana Filipčev Serbia 17 538 0.7× 530 0.7× 272 0.9× 61 0.8× 114 1.6× 75 923
Aldona Sobota Poland 16 595 0.7× 481 0.7× 255 0.8× 53 0.7× 128 1.8× 53 973
Małgorzata Wronkowska Poland 19 757 0.9× 698 1.0× 165 0.5× 66 0.9× 82 1.2× 61 1.0k
M. M. Chiu United States 16 562 0.7× 345 0.5× 260 0.9× 46 0.6× 45 0.6× 29 763
R. Sai Manohar India 18 550 0.7× 498 0.7× 193 0.6× 86 1.2× 64 0.9× 28 778
Olivera Šimurina Serbia 16 532 0.7× 520 0.7× 181 0.6× 56 0.8× 103 1.5× 66 805
P.I. Akubor Nigeria 18 632 0.8× 736 1.0× 489 1.6× 45 0.6× 86 1.2× 54 1.2k
S. Mahadevamma India 12 573 0.7× 490 0.7× 443 1.5× 53 0.7× 77 1.1× 15 981

Countries citing papers authored by Jyotsna Rajiv

Since Specialization
Citations

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

Fields of papers citing papers by Jyotsna Rajiv

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jyotsna Rajiv

This figure shows the co-authorship network connecting the top 25 collaborators of Jyotsna Rajiv. A scholar is included among the top collaborators of Jyotsna Rajiv 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 Jyotsna Rajiv. Jyotsna Rajiv 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.
Rajiv, Jyotsna, et al.. (2016). Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins. Journal of Food Measurement & Characterization. 10(4). 762–772. 8 indexed citations
2.
Rajiv, Jyotsna, et al.. (2015). Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of Food Science and Technology. 53(1). 531–540. 12 indexed citations
3.
Jeyarani, T., et al.. (2014). Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base. Journal of Food Science and Technology. 52(5). 2926–2933. 13 indexed citations
4.
Rajiv, Jyotsna, et al.. (2014). Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies. Food Science and Technology International. 21(7). 492–502. 4 indexed citations
5.
Rajiv, Jyotsna, et al.. (2013). Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta. Journal of Food Science and Technology. 52(4). 2464–2468. 8 indexed citations
6.
Rajiv, Jyotsna, et al.. (2012). Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins. Food and Nutrition Sciences. 3(11). 1473–1479. 22 indexed citations
7.
Rajiv, Jyotsna, et al.. (2012). INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES. Journal of Texture Studies. 43(5). 350–360. 30 indexed citations
8.
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
9.
Rajiv, Jyotsna, et al.. (2011). Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies. International Journal of Food Sciences and Nutrition. 62(4). 336–344. 20 indexed citations
10.
Rajiv, Jyotsna, C. Soumya, D. Indrani, & G. Venkateswara Rao. (2011). EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS. Journal of Texture Studies. 42(6). 478–489. 42 indexed citations
11.
12.
Indrani, D., Jyotsna Rajiv, & G. Venkateswara Rao. (2010). INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD. Journal of Texture Studies. 41(2). 208–223. 11 indexed citations
13.
Rajiv, Jyotsna, et al.. (2010). EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS. Journal of Food Processing and Preservation. 35(2). 179–200. 54 indexed citations
14.
Rajiv, Jyotsna, D. Indrani, R. Sai Manohar, & G. Venkateswara Rao. (2010). EFFECT OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.) ON THE TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF VERMICELLI FROM TRITICUM DURUM WHEAT SEMOLINA. Journal of Food Processing and Preservation. 35(3). 320–326. 11 indexed citations
15.
16.
Rajiv, Jyotsna, R. Sai Manohar, D. Indrani, & G. Venkateswara Rao. (2007). Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake. International Journal of Food Properties. 10(3). 599–606. 35 indexed citations
17.
Indrani, D., R. Sai Manohar, Jyotsna Rajiv, & G. Venkateswara Rao. (2006). Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering. 78(4). 1202–1206. 37 indexed citations
18.
Rajiv, Jyotsna, P. Prabhasankar, D. Indrani, & G. Venkateswara Rao. (2004). Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels. Journal of Food Science. 69(1). 35 indexed citations
19.
Indrani, D., Jyotsna Rajiv, P. Prabhasankar, & G. Venkateswara Rao. (2003). Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology. 217(3). 219–223. 10 indexed citations
20.
Indrani, D., et al.. (2002). Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough. European Food Research and Technology. 215(6). 484–488. 4 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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