Kumaraswamy Jeyaram
- Food Science top 0.5%
- Molecular Biology top 10%
- Nutrition and Dietetics top 2%
- Plant Science top 5%
- Biotechnology top 5%
- Co-authors
- A.T. Adesulu-DahunsiA.I. SanniAmit KumarGiasuddin AhmedWahengbam RomiSantosh KeisamSamurailatpam SanjuktaNarayan Chandra Talukdar
- Topics
- Probiotics and Fermented Foods (18 papers)Microbial Metabolites in Food Biotechnology (9 papers)Gut microbiota and health (7 papers)
In The Last Decade
Kumaraswamy Jeyaram
41 papers receiving 1.5k citations
Peers
Comparison fields: 5 of 102
- Food Science 1.0k
- Molecular Biology 722
- Nutrition and Dietetics 505
- Plant Science 378
- Biotechnology 201
Countries citing papers authored by Kumaraswamy Jeyaram
This map shows the geographic impact of Kumaraswamy Jeyaram'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 Kumaraswamy Jeyaram with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kumaraswamy Jeyaram more than expected).
Fields of papers citing papers by Kumaraswamy Jeyaram
This network shows the impact of papers produced by Kumaraswamy Jeyaram. 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 Kumaraswamy Jeyaram. The network helps show where Kumaraswamy Jeyaram may publish in the future.
Co-authorship network of co-authors of Kumaraswamy Jeyaram
This figure shows the co-authorship network connecting the top 25 collaborators of Kumaraswamy Jeyaram. A scholar is included among the top collaborators of Kumaraswamy Jeyaram 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 Kumaraswamy Jeyaram. Kumaraswamy Jeyaram is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 0 | |
| 3 | 1 | |
| 4 | 4 | |
| 5 | 4 | |
| 6 | 1 | |
| 7 | 31 | |
| 8 | 38 | |
| 9 | 75 | |
| 10 | 14 | |
| 11 | 47 | |
| 12 | 69 | |
| 13 | 37 | |
| 14 | 26 | |
| 15 | 19 | |
| 16 | 46 | |
| 17 | 57 | |
| 18 | Traditional fermented foods of Manipur. | 67 |
| 19 | 94 | |
| 20 | 85 |
About Kumaraswamy Jeyaram
Kumaraswamy Jeyaram is a scholar working on Food Science, Nutrition and Dietetics and Forestry, having authored 43 papers that have together received 1.5k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (18 papers), Microbial Metabolites in Food Biotechnology (9 papers) and Gut microbiota and health (7 papers). The work is most often cited by research in Food Science (1.0k citations), Nutrition and Dietetics (505 citations) and Biotechnology (201 citations). Kumaraswamy Jeyaram has collaborated with scholars based in India, Nigeria and Italy. Frequent co-authors include A.T. Adesulu-Dahunsi, A.I. Sanni, Amit Kumar, Giasuddin Ahmed, Wahengbam Romi, Santosh Keisam, Samurailatpam Sanjukta, Narayan Chandra Talukdar, Thangjam Anand Singh and Jyoti Prakash Tamang. Their work appears in journals such as Nature Communications, Analytical Chemistry and Scientific Reports.
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.