K. A. Anu‐Appaiah

505 total citations
18 papers, 363 citations indexed

About

K. A. Anu‐Appaiah is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, K. A. Anu‐Appaiah has authored 18 papers receiving a total of 363 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 6 papers in Nutrition and Dietetics and 5 papers in Biochemistry. Recurrent topics in K. A. Anu‐Appaiah's work include Fermentation and Sensory Analysis (8 papers), Probiotics and Fermented Foods (7 papers) and Microbial Metabolites in Food Biotechnology (6 papers). K. A. Anu‐Appaiah is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Probiotics and Fermented Foods (7 papers) and Microbial Metabolites in Food Biotechnology (6 papers). K. A. Anu‐Appaiah collaborates with scholars based in India, United States and Taiwan. K. A. Anu‐Appaiah's co-authors include Reeta P. Rao, Apramita Devi, Nawneet K. Kurrey, R. Ravi, A.I. Sanni, P. Prabhasankar, S. V. N. Vijayendra, S. G. Walde, Tsair–Fuh Lin and Kolawole Banwo and has published in prestigious journals such as Food Chemistry, Critical Reviews in Food Science and Nutrition and Journal of Applied Microbiology.

In The Last Decade

K. A. Anu‐Appaiah

18 papers receiving 357 citations

Peers

K. A. Anu‐Appaiah

Angela J. Henderson United States

Manoj Kumar Yadav India

Ae‐Jin Choi South Korea

Anton I. Terekhov United States

Mousumi Ray India

M. J. Almeida Portugal

Amarila Malik Indonesia

Gur-Yoo Kim South Korea

Marina Papadelli Greece

Nam-Soo Paek South Korea

Angela J. Henderson United States

K. A. Anu‐Appaiah

134 ×0.6

149 ×1.3

77 ×0.8

107 ×1.4

25 ×0.4

Citations per year, relative to K. A. Anu‐Appaiah K. A. Anu‐Appaiah (= 1×) peers Angela J. Henderson

Countries citing papers authored by K. A. Anu‐Appaiah

Since Specialization

Citations

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

Fields of papers citing papers by K. A. Anu‐Appaiah

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by K. A. Anu‐Appaiah. 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 K. A. Anu‐Appaiah. The network helps show where K. A. Anu‐Appaiah may publish in the future.

Co-authorship network of co-authors of K. A. Anu‐Appaiah

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

All Works

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18 of 18 papers shown

Weintraub, Sarah R., Nilesh Kumar Sharma, C. A. White, et al.. (2023). Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing. G3 Genes Genomes Genetics. 13(8). 3 indexed citations

Rao, Reeta P., et al.. (2023). Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Critical Reviews in Food Science and Nutrition. 64(19). 6660–6671. 19 indexed citations

Devi, Apramita, K. A. Anu‐Appaiah, & Tsair–Fuh Lin. (2022). Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. LWT. 158. 113130–113130. 16 indexed citations

Kurrey, Nawneet K., et al.. (2021). Secondary Metabolites from Food-Derived Yeasts Inhibit Virulence of Candida albicans. mBio. 12(4). e0189121–e0189121. 10 indexed citations

Kumar, Sunil, et al.. (2020). Identification and characterization of novel transglycosylating α‐glucosidase from Aspergillus neoniger. Journal of Applied Microbiology. 129(6). 1644–1656. 16 indexed citations

Devi, Apramita & K. A. Anu‐Appaiah. (2020). Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. LWT. 135. 110246–110246. 18 indexed citations

Anu‐Appaiah, K. A., et al.. (2020). Application of Probiotic Yeasts on Candida Species Associated Infection. Journal of Fungi. 6(4). 189–189. 29 indexed citations

Kurrey, Nawneet K., et al.. (2019). Probiotic Yeasts Inhibit Virulence of Non -albicans Candida Species. mBio. 10(5). 56 indexed citations

Anu‐Appaiah, K. A., et al.. (2019). Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying. LWT. 107. 243–248. 34 indexed citations

10.

Devi, Apramita & K. A. Anu‐Appaiah. (2018). Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation. Food Chemistry. 268. 101–109. 32 indexed citations

11.

Anu‐Appaiah, K. A., et al.. (2017). Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine. Food Chemistry. 237. 693–700. 15 indexed citations

12.

Anu‐Appaiah, K. A., et al.. (2017). Antagonistic effect of Saccharomyces cerevisiae KTP and Issatchenkia occidentalis ApC on hyphal development and adhesion of Candida albicans. Medical Mycology. 56(8). 1023–1032. 12 indexed citations

13.

Anu‐Appaiah, K. A., et al.. (2017). Detection system for Saccharomyces cerevisiae with phenyl acrylic acid decarboxylase gene (PAD1) and sulphur efflux gene (SSU1) by multiplex PCR. Archives of Microbiology. 200(2). 275–279. 2 indexed citations

14.

Anu‐Appaiah, K. A., et al.. (2017). Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry. 242. 98–105. 14 indexed citations

15.

Anu‐Appaiah, K. A., S. V. N. Vijayendra, S. G. Walde, et al.. (2017). Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT. 82. 326–334. 36 indexed citations

16.

Ali, Ali Muhammed Moula, et al.. (2016). Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact. Journal of the American Oil Chemists Society. 93(6). 823–836. 11 indexed citations

17.

Ravi, R., et al.. (2015). Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques. Journal of Food Science and Technology. 52(10). 6770–6776. 36 indexed citations

18.

Anu‐Appaiah, K. A., et al.. (2015). Aflatoxin Binding and Detoxification by Non-Saccharomyces Yeast A New Vista for Decontamination. 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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