K.D. Aparnathi

828 total citations
33 papers, 592 citations indexed

About

K.D. Aparnathi is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, K.D. Aparnathi has authored 33 papers receiving a total of 592 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 10 papers in Nutrition and Dietetics and 9 papers in Molecular Biology. Recurrent topics in K.D. Aparnathi's work include Food Science and Nutritional Studies (9 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (7 papers). K.D. Aparnathi is often cited by papers focused on Food Science and Nutritional Studies (9 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (7 papers). K.D. Aparnathi collaborates with scholars based in India and United States. K.D. Aparnathi's co-authors include Bhavbhuti M. Mehta, Jashbhai B. Prajapati, Atanu Jana, Saurabh Kumar Sharma, Subrota Hati, Rahul Shah, V. Sreeja and Anil Kumar Chauhan and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Food Science and Technology.

In The Last Decade

K.D. Aparnathi

33 papers receiving 564 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
K.D. Aparnathi India 13 357 146 104 92 83 33 592
Ali Tekin Türkiye 14 409 1.1× 141 1.0× 122 1.2× 144 1.6× 130 1.6× 41 613
Aarón F. González-Córdova Mexico 13 319 0.9× 285 2.0× 122 1.2× 109 1.2× 70 0.8× 30 650
Nunziatina Russo Italy 17 360 1.0× 222 1.5× 105 1.0× 88 1.0× 86 1.0× 39 728
Mauro Fontana Italy 13 268 0.8× 180 1.2× 106 1.0× 48 0.5× 80 1.0× 24 481
Anum Ishaq Pakistan 12 241 0.7× 105 0.7× 68 0.7× 156 1.7× 51 0.6× 16 455
Camelia Vizireanu Romania 14 232 0.6× 142 1.0× 128 1.2× 91 1.0× 68 0.8× 49 550
Erdoğan Küçüköner Türkiye 13 301 0.8× 98 0.7× 102 1.0× 159 1.7× 132 1.6× 52 565
Oğuz Gürsoy Türkiye 15 291 0.8× 119 0.8× 186 1.8× 162 1.8× 58 0.7× 58 556
Adnan Khaliq Pakistan 15 348 1.0× 206 1.4× 170 1.6× 70 0.8× 141 1.7× 53 665
Kang Liu China 11 301 0.8× 103 0.7× 110 1.1× 56 0.6× 145 1.7× 30 587

Countries citing papers authored by K.D. Aparnathi

Since Specialization
Citations

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

Fields of papers citing papers by K.D. Aparnathi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by K.D. Aparnathi. 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.D. Aparnathi. The network helps show where K.D. Aparnathi may publish in the future.

Co-authorship network of co-authors of K.D. Aparnathi

This figure shows the co-authorship network connecting the top 25 collaborators of K.D. Aparnathi. A scholar is included among the top collaborators of K.D. Aparnathi 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.D. Aparnathi. K.D. Aparnathi 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.
Jana, Atanu, et al.. (2019). Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage. Journal of Food Science and Technology. 56(12). 5243–5252. 12 indexed citations
2.
Sharma, Saurabh Kumar, et al.. (2018). Comparative appraisal of FT MIR spectra of ghee (heat clarified milk fat) with that of the mutton tallow and vegetable fat.. Indian Journal of Dairy Science. 71(3). 240–245. 2 indexed citations
3.
Aparnathi, K.D., et al.. (2018). Tagatose: A Low Calorie Multifunctional Sweetener. 5(3). 29–35. 4 indexed citations
4.
Mehta, Bhavbhuti M., et al.. (2018). Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy. Journal of Food Science and Technology. 55(9). 3632–3639. 11 indexed citations
5.
Mehta, Bhavbhuti M., et al.. (2018). Evaluation of different methods to monitor primary stage of oxidation of heat clarified milk fat (ghee). Journal of Food Processing and Preservation. 42(8). e13688–e13688. 4 indexed citations
6.
Jana, Atanu, et al.. (2017). Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue. Journal of Food Science and Technology. 54(3). 822–831. 16 indexed citations
7.
Aparnathi, K.D., et al.. (2017). Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species. International Journal of Trend in Scientific Research and Development. Volume-1(Issue-6). 1231–1236. 1 indexed citations
8.
Mehta, Bhavbhuti M., et al.. (2017). Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa. International Journal of Current Microbiology and Applied Sciences. 6(6). 1168–1175. 2 indexed citations
9.
Hati, Subrota, et al.. (2017). Biofunctional Properties of Cultured Buttermilk Prepared by Incorporation of Fermented Paneer Whey. International Journal of Current Microbiology and Applied Sciences. 6(2). 933–945. 8 indexed citations
10.
Hati, Subrota, et al.. (2017). Process Optimization for the Production of β-Galactosidase Using Potential Lactobacillus Cultures. International Journal of Current Microbiology and Applied Sciences. 6(8). 1454–1469. 2 indexed citations
11.
Aparnathi, K.D., et al.. (2016). Storage Stability and Chemical Constituents of Cultured Buttermilk Prepared by Incorporation of Paneer Whey. Journal of Pure and Applied Microbiology. 10(4). 3221–3230. 1 indexed citations
12.
Hati, Subrota, et al.. (2016). Lactulose: Significance in Milk and Milk Products. International Journal of Current Microbiology and Applied Sciences. 5(11). 721–732. 4 indexed citations
13.
Mehta, Bhavbhuti M., et al.. (2015). Comparison of five analytical methods for the determination of peroxide value in oxidized ghee. Food Chemistry. 185. 449–453. 71 indexed citations
14.
Aparnathi, K.D., et al.. (2014). Standardization of the method for utilization of paneer whey in cultured buttermilk. Journal of Food Science and Technology. 52(5). 2788–2796. 7 indexed citations
15.
Mehta, Bhavbhuti M., et al.. (2014). Evaluation and comparison of camel milk with cow milk and buffalo milk for gross composition. Journal of Camel Practice and Research. 21(2). 259–259. 32 indexed citations
16.
Mehta, Bhavbhuti M., et al.. (2014). Comparative studies on selected enzymes activities of camel, cow and buffalo milk. Journal of Camel Practice and Research. 21(2). 249–249. 1 indexed citations
17.
Aparnathi, K.D., et al.. (2013). Concise and informative title: evaluation of selected spices in extending shelf life of paneer. Journal of Food Science and Technology. 52(4). 2043–2052. 12 indexed citations
18.
Aparnathi, K.D., et al.. (2012). Evaluation of efficacy of turmeric as a preservative in paneer. Journal of Food Science and Technology. 51(11). 3226–3234. 26 indexed citations
19.
Shah, Rahul, et al.. (2010). Process standardization for rennet casein based Mozzarella cheese analogue. Journal of Food Science and Technology. 47(5). 574–578. 10 indexed citations
20.
Aparnathi, K.D., et al.. (1990). Annatto (Bixa orellana L.) - its cultivation, preparation and usage.. International journal of tropical agriculture. 8(1). 80–88. 21 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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