Prashant Sahni

624 total citations
23 papers, 446 citations indexed

About

Prashant Sahni is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Prashant Sahni has authored 23 papers receiving a total of 446 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 12 papers in Nutrition and Dietetics and 9 papers in Plant Science. Recurrent topics in Prashant Sahni's work include Food composition and properties (9 papers), Proteins in Food Systems (8 papers) and Phytase and its Applications (6 papers). Prashant Sahni is often cited by papers focused on Food composition and properties (9 papers), Proteins in Food Systems (8 papers) and Phytase and its Applications (6 papers). Prashant Sahni collaborates with scholars based in India, Türkiye and Australia. Prashant Sahni's co-authors include Savita Sharma, Vijay Kumar Reddy Surasani, R. Pandiselvam, Anjineyulu Kothakota, Naciye Kutlu, Baljit Singh, İrem Saka, Aybike Kamiloğlu, Manoj Kumar and Swati Mitharwal and has published in prestigious journals such as Food Chemistry, Ultrasonics Sonochemistry and LWT.

In The Last Decade

Prashant Sahni

22 papers receiving 437 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Prashant Sahni India 11 283 159 110 56 53 23 446
Mahmut Kılıçlı Türkiye 14 469 1.7× 93 0.6× 106 1.0× 102 1.8× 39 0.7× 19 615
Kinza Mukhtar Pakistan 7 227 0.8× 60 0.4× 122 1.1× 92 1.6× 52 1.0× 10 452
Maria Ivone Martins Jacintho Barbosa Brazil 10 327 1.2× 90 0.6× 81 0.7× 20 0.4× 59 1.1× 45 487
Sania Zia Pakistan 11 187 0.7× 93 0.6× 101 0.9× 69 1.2× 50 0.9× 16 410
Shafi Ahmed Bangladesh 12 163 0.6× 88 0.6× 110 1.0× 38 0.7× 49 0.9× 27 378
Gisandro Reis Carvalho Brazil 12 284 1.0× 79 0.5× 90 0.8× 84 1.5× 37 0.7× 19 412
Jelena Čakarević Serbia 11 246 0.9× 114 0.7× 86 0.8× 28 0.5× 51 1.0× 15 408
Maria Benlloch‐Tinoco Spain 13 218 0.8× 57 0.4× 123 1.1× 164 2.9× 36 0.7× 19 446
K. Balaswamy India 11 214 0.8× 112 0.7× 87 0.8× 33 0.6× 65 1.2× 32 422
Brera Ghulam Nabi Pakistan 7 184 0.7× 43 0.3× 115 1.0× 92 1.6× 49 0.9× 9 400

Countries citing papers authored by Prashant Sahni

Since Specialization
Citations

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

Fields of papers citing papers by Prashant Sahni

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Prashant Sahni

This figure shows the co-authorship network connecting the top 25 collaborators of Prashant Sahni. A scholar is included among the top collaborators of Prashant Sahni 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 Prashant Sahni. Prashant Sahni 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.
2.
Pandiselvam, R., Prashant Sahni, Anandu Chandra Khanashyam, et al.. (2024). High pressure homogenization for preservation of liquid foods- Mechanisms, molecular modifications and recent developments. Future Foods. 10. 100488–100488. 1 indexed citations
3.
Sahni, Prashant & Savita Sharma. (2023). Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates. Quality Assurance and Safety of Crops & Foods. 15(2). 1–10. 13 indexed citations
4.
Mishra, Gayatri, Prashant Sahni, R. Pandiselvam, et al.. (2023). Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review. Journal of Texture Studies. 54(2). 173–205. 15 indexed citations
5.
Pandiselvam, R., Alev Yüksel Aydar, Naciye Kutlu, et al.. (2022). Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review. Ultrasonics Sonochemistry. 92. 106261–106261. 86 indexed citations
6.
7.
Sahni, Prashant, et al.. (2022). Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity. Journal of Food Science and Technology. 59(10). 3827–3835. 3 indexed citations
8.
Sahni, Prashant, et al.. (2021). EFFECT OF DIFFERENT TYPES AND CONCENTRATIONS OFHYDROCOLLOIDS ON PASTING, HYDRATION AND SURFACE ACTIVEPROPERTIES OF PIGEON PEA FLOUR. Carpathian Journal of Food Science and Technology. 202–211. 1 indexed citations
9.
Kutlu, Naciye, R. Pandiselvam, İrem Saka, et al.. (2021). Impact of different microwave treatments on food texture. Journal of Texture Studies. 53(6). 709–736. 72 indexed citations
10.
Sharma, Savita & Prashant Sahni. (2021). Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha. Food Technology and Biotechnology. 59(2). 238–250. 8 indexed citations
11.
Sharma, Savita & Prashant Sahni. (2021). Germination behaviour, techno-functional characteristics, antinutrients, antioxidant activity and mineral profile of lucerne as influenced by germination regimes. Journal of Food Measurement & Characterization. 15(2). 1796–1809. 20 indexed citations
12.
Sahni, Prashant, et al.. (2020). Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles. Nutrition & Food Science. 50(6). 1267–1277. 10 indexed citations
13.
Sahni, Prashant, Savita Sharma, & Vijay Kumar Reddy Surasani. (2020). Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chemistry. 333. 127503–127503. 79 indexed citations
14.
Sahni, Prashant, Savita Sharma, & Baljit Singh. (2020). Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate). Food Science and Technology International. 27(3). 251–263. 9 indexed citations
15.
Sahni, Prashant, Savita Sharma, & Baljit Singh. (2018). Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies. Nutrition & Food Science. 49(2). 221–231. 24 indexed citations
16.
Sahni, Prashant, et al.. (2018). Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review. 37(3). 202–211. 23 indexed citations
17.
Sahni, Prashant, et al.. (2018). Physico-chemical, sensory and textural attributes of apple pomace powder supplemented fibre rich cookies. Journal of Hill Agriculture. 9(2). 225–225. 3 indexed citations
18.
Sahni, Prashant. (2017). Effect of Different Packaging Materials on Sensory Attributes of Fibre Rich Cookies during Storage. International Journal of Pure & Applied Bioscience. 5(6). 265–272. 6 indexed citations
19.
Sahni, Prashant, et al.. (2017). Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies. Asian Journal of Dairy and Food Research. 36(4). 12 indexed citations
20.
Sahni, Prashant, et al.. (2016). Physico-chemical and sensory characteristics of beet root pomace powder incorporated fibre rich cookies. International Journal of Food and Fermentation Technology. 6(2). 309–309. 16 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Mahmut Kılıçlı Breakdown of academic impact, for papers by Kinza Mukhtar Breakdown of academic impact, for papers by Maria Ivone Martins Jacintho Barbosa Breakdown of academic impact, for papers by Sania Zia Breakdown of academic impact, for papers by Shafi Ahmed Breakdown of academic impact, for papers by Gisandro Reis Carvalho Breakdown of academic impact, for papers by Jelena Čakarević Breakdown of academic impact, for papers by Maria Benlloch‐Tinoco Breakdown of academic impact, for papers by K. Balaswamy Breakdown of academic impact, for papers by Brera Ghulam Nabi
Rankless by CCL
2026