K. Kalpana
- Nutrition and Dietetics top 5%
- Food Science top 5%
- Plant Science
- Physiology
- Control and Systems Engineering
- Co-authors
- J. V. PatilB. Dayakar RaoN. Lakshmi DeviGanesh ThiruchitrambalamKappat Valiyapeediyekkal SunoojAparna KunaG. BhargaviK. N. Ganapathy
- Topics
- Food composition and properties (6 papers)Muscle metabolism and nutrition (5 papers)GABA and Rice Research (4 papers)
- Journals
- SHILAP Revista de lepidopterologíaNutrientsJournal of the Science of Food and Agriculture
- Partner nations
- IndiaRussiaUnited States
In The Last Decade
K. Kalpana
23 papers receiving 304 citations
Peers
Comparison fields: 5 of 75
- Nutrition and Dietetics 187
- Food Science 153
- Plant Science 72
- Physiology 23
- Control and Systems Engineering 21
Countries citing papers authored by K. Kalpana
This map shows the geographic impact of K. Kalpana'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. Kalpana with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites K. Kalpana more than expected).
Fields of papers citing papers by K. Kalpana
This network shows the impact of papers produced by K. Kalpana. 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. Kalpana. The network helps show where K. Kalpana may publish in the future.
Co-authorship network of co-authors of K. Kalpana
This figure shows the co-authorship network connecting the top 25 collaborators of K. Kalpana. A scholar is included among the top collaborators of K. Kalpana 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. Kalpana. K. Kalpana is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 0 | |
| 3 | 0 | |
| 4 | 0 | |
| 5 | 2 | |
| 6 | 1 | |
| 7 | 6 | |
| 8 | 2 | |
| 9 | 0 | |
| 10 | 1 | |
| 11 | 53 | |
| 12 | 14 | |
| 13 | 2 | |
| 14 | 38 | |
| 15 | 6 | |
| 16 | 23 | |
| 17 | Utilization of fish mince in formulation and development of pasta products. | 24 |
| 18 | Utilization of Fish Powder in Ready-to-Eat Extruded Snacks | 9 |
| 19 | 20 | |
| 20 | 18 |
About K. Kalpana
K. Kalpana is a scholar working on Nutrition and Dietetics, Cell Biology and General Materials Science, having authored 28 papers that have together received 318 indexed citations. Recurring topics across this work include Food composition and properties (6 papers), Muscle metabolism and nutrition (5 papers) and GABA and Rice Research (4 papers). The work is most often cited by research in Nutrition and Dietetics (187 citations), Food Science (153 citations) and Biochemistry (16 citations). K. Kalpana has collaborated with scholars based in India, Russia and United States. Frequent co-authors include J. V. Patil, B. Dayakar Rao, N. Lakshmi Devi, Ganesh Thiruchitrambalam, Kappat Valiyapeediyekkal Sunooj, Aparna Kuna, G. Bhargavi, K. N. Ganapathy, Gulshan Lal Khanna and Sajid Alavi. Their work appears in journals such as SHILAP Revista de lepidopterología, Nutrients and Journal of the Science of Food and Agriculture.
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.