Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies
if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the
same subfield and year (this is the minimum needed to enter the top 1%, not the average
within it), or reaches the top citation threshold in at least one of its specific research
topics.
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
2006512 citationsM. L. Sudha, V. Baskaran et al.Food Chemistryprofile →
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late)
cites ·
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This map shows the geographic impact of K. Leelavathi'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. Leelavathi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites K. Leelavathi more than expected).
This network shows the impact of papers produced by K. Leelavathi. 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. Leelavathi. The network helps show where K. Leelavathi may publish in the future.
Co-authorship network of co-authors of K. Leelavathi
This figure shows the co-authorship network connecting the top 25 collaborators of K. Leelavathi.
A scholar is included among the top collaborators of K. Leelavathi 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. Leelavathi. K. Leelavathi is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Leelavathi, K. & P. Haridas Rao. (1993). Development of High Fibre Biscuits Using Wheat Bran. Journal of Food Science and Technology-mysore. 30(3). 187–191.28 indexed citations
13.
Leelavathi, K., R. Vetrimani, & P. Haridas Rao. (1990). Changes in the functional characteristics of wheat during soaking and subsequent germination. CFTRI Institutional Repository. 27(6). 349–354.7 indexed citations
14.
Rao, P. Haridas, et al.. (1989). Effect of damaged starch on the chapati-making quality of whole wheat flour.. Europe PMC (PubMed Central). 66(4). 329–333.33 indexed citations
15.
Leelavathi, K. & P. Haridas Rao. (1988). Chapati from germinated wheat. Journal of Food Science and Technology-mysore. 25(3). 162–164.8 indexed citations
Leelavathi, K., et al.. (1986). Studies on the functional characteristics of differently milled whole wheat flour (atta). CFTRI Institutional Repository. 23(1). 10–14.5 indexed citations
18.
Leelavathi, K., et al.. (1986). On improving the bread making quality of flour from field sprouted wheat.. CFTRI Institutional Repository. 23(1). 24–29.3 indexed citations
19.
Rao, P. Haridas, et al.. (1986). Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour.. Journal of Food Science and Technology-mysore. 23(1). 29–32.5 indexed citations
20.
Leelavathi, K., et al.. (1984). Physico-chemical changes in whole wheat flour (atta) and resultant atta during storage.. CFTRI Institutional Repository. 21(2). 68–71.9 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.