Mehak Katyal

742 total citations
30 papers, 603 citations indexed

About

Mehak Katyal is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Mehak Katyal has authored 30 papers receiving a total of 603 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Nutrition and Dietetics, 19 papers in Plant Science and 13 papers in Food Science. Recurrent topics in Mehak Katyal's work include Food composition and properties (25 papers), Wheat and Barley Genetics and Pathology (14 papers) and Phytase and its Applications (11 papers). Mehak Katyal is often cited by papers focused on Food composition and properties (25 papers), Wheat and Barley Genetics and Pathology (14 papers) and Phytase and its Applications (11 papers). Mehak Katyal collaborates with scholars based in India, Czechia and Iraq. Mehak Katyal's co-authors include Narpinder Singh, Amritpal Kaur, Anju Mahendru Singh, Arvind Kumar Ahlawat, Amardeep Singh Virdi, Khetan Shevkani, Seeratpreet Kaur, Davinder Kaur, Seerat Bhinder and Hardeep Singh Gujral and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Research International.

In The Last Decade

Mehak Katyal

28 papers receiving 595 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Mehak Katyal India	13	459	338	275	64	46	30	603
Iva Burešová Czechia	13	322 0.7×	214 0.6×	261 0.9×	68 1.1×	17 0.4×	45	541
Ken Quail Australia	13	290 0.6×	292 0.9×	192 0.7×	45 0.7×	25 0.5×	28	505
N. M. Edwards Canada	15	763 1.7×	410 1.2×	493 1.8×	61 1.0×	62 1.3×	20	934
Arvind Kumar Ahlawat India	14	570 1.2×	679 2.0×	303 1.1×	125 2.0×	76 1.7×	54	989
Halina Gambuś Poland	16	581 1.3×	236 0.7×	392 1.4×	19 0.3×	46 1.0×	93	742
E.M. Magnus Norway	9	258 0.6×	215 0.6×	141 0.5×	58 0.9×	23 0.5×	10	402
O. Faměra Czechia	10	190 0.4×	235 0.7×	124 0.5×	73 1.1×	15 0.3×	24	403
Mehmet Murat Karaoğlu Türkiye	14	298 0.6×	168 0.5×	255 0.9×	42 0.7×	9 0.2×	47	482
D. Sgrulletta Italy	16	328 0.7×	335 1.0×	165 0.6×	107 1.7×	45 1.0×	31	613
M. Hrušková Czechia	15	322 0.7×	256 0.8×	207 0.8×	77 1.2×	8 0.2×	35	525

Countries citing papers authored by Mehak Katyal

Since Specialization

Citations

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

Fields of papers citing papers by Mehak Katyal

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Mehak Katyal. 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 Mehak Katyal. The network helps show where Mehak Katyal may publish in the future.

Co-authorship network of co-authors of Mehak Katyal

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

All Works

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20 of 20 papers shown

Singh, Narpinder, et al.. (2025). Diversity in physicochemical, pasting, and rheological properties of various old and new wheat lines for the preparation of chapati and deep fried puffs. International Journal of Food Science & Technology. 60(1).

Yadav, Pooja, Ramesh Sharma, Sarvesh Rustagi, et al.. (2025). Recent advances in plant protein-based sustainable edible film and coatings for applications in the food-pharma industry – Opportunities and challenges: A review. International Journal of Biological Macromolecules. 296. 139698–139698. 5 indexed citations

Katyal, Mehak, Narpinder Singh, & Deepika Kathuria. (2024). Protein Characterization and Amino Acid Profiles of Various Wheat Varieties and Their Effect on Pasting Properties of Starch. Starch - Stärke. 77(1).

Altemimi, Ammar B., Pinku Chandra Nath, Mehak Katyal, et al.. (2024). Recent advances on artificial intelligence-based approaches for food adulteration and fraud detection in the food industry: Challenges and opportunities. Food Chemistry. 468. 142439–142439. 14 indexed citations

Singh, Narpinder, et al.. (2023). Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude. International Journal of Food Science & Technology. 58(7). 3850–3864. 3 indexed citations

Katyal, Mehak, et al.. (2021). Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie. Journal of Food Science and Technology. 59(7). 2545–2561. 9 indexed citations

Singh, Narpinder, Amardeep Singh Virdi, Mehak Katyal, et al.. (2020). Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat. Food Chemistry. 344. 128725–128725. 25 indexed citations

Katyal, Mehak, Amritpal Kaur, & Narpinder Singh. (2019). Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength. Journal of Food Science and Technology. 56(5). 2700–2711. 12 indexed citations

Katyal, Mehak, Narpinder Singh, & Harmeet Singh. (2019). Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties. Journal of Food Science and Technology. 56(2). 1056–1065. 8 indexed citations

10.

Katyal, Mehak, et al.. (2019). Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties. Food Research International. 123. 327–339. 7 indexed citations

11.

Singh, Narpinder, Hardeep Singh Gujral, Mehak Katyal, & Bharati Sharma. (2019). Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness. Journal of Food Science and Technology. 56(5). 2679–2686. 17 indexed citations

12.

Katyal, Mehak, et al.. (2018). Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties. International Journal of Biological Macromolecules. 123. 1143–1149. 29 indexed citations

13.

Katyal, Mehak, Amardeep Singh Virdi, Narpinder Singh, et al.. (2018). Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions. Journal of Food Science and Technology. 55(4). 1256–1269. 9 indexed citations

14.

Katyal, Mehak, Amardeep Singh Virdi, Narpinder Singh, et al.. (2018). Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties. Journal of Food Science and Technology. 55(11). 4661–4674. 16 indexed citations

15.

Katyal, Mehak, Narpinder Singh, Amardeep Singh Virdi, et al.. (2017). Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties. Food Research International. 100(Pt 2). 306–317. 40 indexed citations

16.

Singh, Narpinder, et al.. (2016). Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles. Journal of Food Science and Technology. 53(5). 2482–2491. 31 indexed citations

17.

Kaur, Amritpal, Khetan Shevkani, Mehak Katyal, et al.. (2016). Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. Journal of Food Science and Technology. 53(4). 2127–2138. 111 indexed citations

18.

Kaur, Amritpal, Narpinder Singh, Seeratpreet Kaur, et al.. (2015). Relationship of various flour properties with noodle making characteristics among durum wheat varieties. Food Chemistry. 188. 517–526. 71 indexed citations

19.

Singh, Narpinder, Amritpal Kaur, Mehak Katyal, et al.. (2015). Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. Food Chemistry. 197(Pt A). 316–324. 55 indexed citations

20.

Katyal, Mehak, Amardeep Singh Virdi, Amritpal Kaur, et al.. (2015). Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics. Food Chemistry. 194. 337–344. 68 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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