Prabin Lamichhane

557 total citations
19 papers, 389 citations indexed

About

Prabin Lamichhane is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Prabin Lamichhane has authored 19 papers receiving a total of 389 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 6 papers in Molecular Biology and 5 papers in Animal Science and Zoology. Recurrent topics in Prabin Lamichhane's work include Probiotics and Fermented Foods (10 papers), Proteins in Food Systems (9 papers) and Meat and Animal Product Quality (5 papers). Prabin Lamichhane is often cited by papers focused on Probiotics and Fermented Foods (10 papers), Proteins in Food Systems (9 papers) and Meat and Animal Product Quality (5 papers). Prabin Lamichhane collaborates with scholars based in Ireland, United States and Netherlands. Prabin Lamichhane's co-authors include Jeremiah J. Sheehan, Alan L. Kelly, Emma L. Feeney, Norbert De Kimpe, Bruno De Meulenaer, Tatiana Cucu, Prateek Sharma, Deirdre Kennedy, Keith R. Cadwallader and Frank Devlieghere and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Prabin Lamichhane

17 papers receiving 385 citations

Peers

Prabin Lamichhane

ASZ

ACS

Saima Rafiq Pakistan

Rahmat Attaie United States

Fabrícia França Bezerril Brazil

David T. Mannion Ireland

Márcio Vargas‐Ramella Brazil

Fengen Wang China

Valentin Rauh Denmark

Shuyun Liu China

Débora Parra Baptista Brazil

Gabriela Naranjo Argentina

Saima Rafiq Pakistan

Prabin Lamichhane

210 ×0.8

76 ×0.7

ASZ

183 ×1.8

84 ×1.0

25 ×0.7

ACS

Citations per year, relative to Prabin Lamichhane Prabin Lamichhane (= 1×) peers Saima Rafiq

Countries citing papers authored by Prabin Lamichhane

Since Specialization

Citations

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

Fields of papers citing papers by Prabin Lamichhane

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Prabin Lamichhane

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

All Works

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19 of 19 papers shown

Tobin, John T., Kieran N. Kilcawley, David T. Mannion, et al.. (2025). The impacts of a typical dairy cow crossbreeding strategy on Cheddar cheesemaking efficiency, nutrition and quality. International Journal of Dairy Technology. 78(2). 1 indexed citations

Huppertz, Thom, et al.. (2025). Understanding freezing-induced changes in the protein and fat phases of aged Gouda cheese using Fourier transform infrared and Raman spectroscopy. Food Research International. 214. 116654–116654.

Horan, B., John T. Tobin, David T. Mannion, et al.. (2025). The impacts of a multispecies sward grazing system and stage of lactation on the processing-efficiency and compositional characteristics of milk and Cheddar cheese. International Dairy Journal. 169. 106342–106342.

Daniloski, Davor, Prabin Lamichhane, Todor Vasiljevic, et al.. (2024). Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype. Food Research International. 196. 115008–115008. 5 indexed citations

Mannion, David T., Kieran N. Kilcawley, J.P. Murphy, et al.. (2024). The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese. International Journal of Dairy Technology. 77(3). 630–644. 5 indexed citations

Huppertz, Thom, et al.. (2024). Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology. Food Hydrocolloids. 162. 110980–110980. 2 indexed citations

Lamichhane, Prabin, et al.. (2023). A predictive decision analytics approach for primary care operations management: A case study of double-booking strategy design and evaluation. Computers & Industrial Engineering. 177. 109069–109069. 2 indexed citations

Kelly, Alan L., et al.. (2023). Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. Critical Reviews in Food Science and Nutrition. 65(3). 527–550. 11 indexed citations

Gupta, Aman, et al.. (2022). Automatic speech recognition for the Nepali language using CNN, bidirectional LSTM and ResNet. arXiv (Cornell University). 515–521. 4 indexed citations

10.

Lamichhane, Prabin, Prateek Sharma, Alan L. Kelly, & Jeremiah J. Sheehan. (2022). Effect of chymosin‐induced hydrolysis of α_S1‐casein on the tribological behaviour of brine‐salted semihard cheeses. International Journal of Dairy Technology. 75(3). 717–722. 3 indexed citations

11.

Feeney, Emma L., Prabin Lamichhane, & Jeremiah J. Sheehan. (2021). The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective. International Journal of Dairy Technology. 74(4). 656–670. 91 indexed citations

12.

Lamichhane, Prabin, et al.. (2020). Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products. Food Research International. 132. 109089–109089. 32 indexed citations

13.

Lamichhane, Prabin, Prateek Sharma, Alan L. Kelly, et al.. (2020). Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. Food Chemistry. 336. 127625–127625. 10 indexed citations

14.

Lamichhane, Prabin, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, & Jeremiah J. Sheehan. (2019). Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Research International. 125. 108525–108525. 35 indexed citations

15.

Lamichhane, Prabin, Mark A.E. Auty, Alan L. Kelly, & Jeremiah J. Sheehan. (2019). Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships. International Dairy Journal. 103. 104626–104626. 9 indexed citations

16.

Lamichhane, Prabin, et al.. (2018). Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems. Food Chemistry. 278. 533–544. 54 indexed citations

17.

Lamichhane, Prabin, Conor Feehily, Paul D. Cotter, et al.. (2018). Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. Journal of Dairy Science. 101(7). 5738–5750. 14 indexed citations

18.

Lamichhane, Prabin, Alan L. Kelly, & Jeremiah J. Sheehan. (2018). Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. Journal of Dairy Science. 101(7). 5724–5737. 23 indexed citations

19.

Lamichhane, Prabin, Alan L. Kelly, & Jeremiah J. Sheehan. (2017). Symposium review: Structure-function relationships in cheese. Journal of Dairy Science. 101(3). 2692–2709. 88 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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