R. I. Dave

2.5k total citations
30 papers, 1.9k citations indexed

About

R. I. Dave is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, R. I. Dave has authored 30 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 16 papers in Molecular Biology and 6 papers in Animal Science and Zoology. Recurrent topics in R. I. Dave's work include Probiotics and Fermented Foods (28 papers), Proteins in Food Systems (11 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). R. I. Dave is often cited by papers focused on Probiotics and Fermented Foods (28 papers), Proteins in Food Systems (11 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). R. I. Dave collaborates with scholars based in United States, Australia and Switzerland. R. I. Dave's co-authors include Nagendra P. Shah, Kasiviswanathan Muthukumarappan, Donald J. McMahon, C. J. Oberg, Jeffery R. Broadbent, A.N. Hassan, R.J. Baer, D. R. Henning, Bent Larsen Petersen and A. J. Pastorino and has published in prestigious journals such as Journal of Dairy Science, Journal of Food Science and LWT.

In The Last Decade

R. I. Dave

28 papers receiving 1.7k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
R. I. Dave United States 18 1.7k 955 792 304 137 30 1.9k
Barbaros Özer Türkiye 23 1.5k 0.9× 649 0.7× 601 0.8× 450 1.5× 138 1.0× 67 1.8k
T Mattila-Sandholm Finland 8 1.4k 0.8× 831 0.9× 878 1.1× 182 0.6× 98 0.7× 9 1.6k
V.V. Mistry United States 24 1.4k 0.8× 555 0.6× 443 0.6× 321 1.1× 121 0.9× 59 1.6k
I. Sodini France 15 1.2k 0.7× 543 0.6× 500 0.6× 308 1.0× 89 0.6× 19 1.4k
Flávia Carolina Alonso Buriti Brazil 21 1.4k 0.8× 880 0.9× 537 0.7× 243 0.8× 122 0.9× 49 1.7k
George Kalantzopoulos Greece 19 1.7k 1.0× 776 0.8× 1.0k 1.3× 302 1.0× 258 1.9× 23 2.0k
M.C. Adams Australia 11 1.0k 0.6× 681 0.7× 452 0.6× 155 0.5× 69 0.5× 16 1.2k
L.P. Voutsinas Greece 24 1.4k 0.8× 454 0.5× 590 0.7× 623 2.0× 102 0.7× 45 1.7k
M.C. Silva Brazil 16 944 0.6× 549 0.6× 375 0.5× 318 1.0× 101 0.7× 19 1.3k
Francisco C. Ibáñez Spain 20 1.1k 0.7× 408 0.4× 554 0.7× 440 1.4× 88 0.6× 53 1.6k

Countries citing papers authored by R. I. Dave

Since Specialization
Citations

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

Fields of papers citing papers by R. I. Dave

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by R. I. Dave. 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 R. I. Dave. The network helps show where R. I. Dave may publish in the future.

Co-authorship network of co-authors of R. I. Dave

This figure shows the co-authorship network connecting the top 25 collaborators of R. I. Dave. A scholar is included among the top collaborators of R. I. Dave 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 R. I. Dave. R. I. Dave 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.
Henning, D. R., R.J. Baer, A.N. Hassan, & R. I. Dave. (2006). Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads. Journal of Dairy Science. 89(4). 1179–1188. 70 indexed citations
2.
Muthukumarappan, K., et al.. (2004). Effects of reduced-calcium, test temperature and storage on stretchability of part-skim mozzarella cheese. Australian Journal of Dairy Technology. 59(1). 60–64. 11 indexed citations
3.
Muthukumarappan, Kasiviswanathan, et al.. (2004). Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese. Journal of Dairy Science. 87(7). 1975–1985. 78 indexed citations
4.
Muthukumarappan, Kasiviswanathan, et al.. (2004). Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese. Journal of Food Science. 69(3). 6 indexed citations
5.
Muthukumarappan, Kasiviswanathan, et al.. (2003). Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese. Journal of Dairy Science. 86(6). 1918–1926. 44 indexed citations
6.
Dave, R. I., Donald J. McMahon, C. J. Oberg, & Jeffery R. Broadbent. (2003). Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheeses Made Using Direct Acidification. Journal of Dairy Science. 86(1). 114–126. 57 indexed citations
7.
Dave, R. I., et al.. (2003). Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese. Journal of Food Science. 68(4). 1404–1410. 17 indexed citations
8.
Dave, R. I., et al.. (2003). Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes. Le Lait. 83(1). 61–77. 29 indexed citations
9.
Pastorino, A. J., R. I. Dave, C. J. Oberg, & Donald J. McMahon. (2002). Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese. Journal of Dairy Science. 85(9). 2106–2113. 42 indexed citations
10.
Muthukumarappan, Kasiviswanathan, et al.. (2002). Synergistic Effect of Ozone and Microgard® 300 for Controlling Listeria Monocytogenes in Ready-to-Eat Cooked and Cured Ham. 2002 Chicago, IL July 28-31, 2002. 1 indexed citations
11.
Dave, R. I., Donald J. McMahon, Jeffery R. Broadbent, & C. J. Oberg. (2001). Reversibility of the Temperature-Dependent Opacity of Nonfat Mozzarella Cheese. Journal of Dairy Science. 84(11). 2364–2371. 17 indexed citations
12.
Petersen, Bent Larsen, R. I. Dave, Donald J. McMahon, C. J. Oberg, & Jeffery R. Broadbent. (2000). Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey. Journal of Dairy Science. 83(9). 1952–1956. 62 indexed citations
13.
Dave, R. I. & Nagendra P. Shah. (1999). Antimicrobial substance produced by Lactobacillus helveticus 2700. Australian Journal of Dairy Technology. 54(1). 9–13. 1 indexed citations
14.
Dave, R. I., Donald J. McMahon, C. J. Oberg, & Jeffery R. Broadbent. (1999). Factors and Mechanism Involved in Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese. Journal of Dairy Science. 1(82). 1 indexed citations
15.
Dave, R. I., Donald J. McMahon, C. J. Oberg, & Jeffery R. Broadbent. (1999). Influence of Coagulant Concentration on Proteolysis, Meltability and Rheology of 0, 10 and 20% Fat Containing Mozzarella Cheese Made Using Direct Acidification. Journal of Dairy Science. 1(82). 2 indexed citations
16.
Dave, R. I., et al.. (1998). The influence of ingredient supplementation on the textural characteristics of yogurt.. Australian Journal of Dairy Technology. 53(3). 180–184. 26 indexed citations
17.
Dave, R. I. & Nagendra P. Shah. (1998). Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt. Journal of Dairy Science. 81(11). 2804–2816. 269 indexed citations
18.
Dave, R. I. & Nagendra P. Shah. (1997). Characteristics of bacteriocin produced by Lactobacillus acidophilus LA-1. International Dairy Journal. 7(11). 707–715. 30 indexed citations
19.
Dave, R. I. & Nagendra P. Shah. (1996). Evaluation of Media for Selective Enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria. Journal of Dairy Science. 79(9). 1529–1536. 369 indexed citations
20.
Patel, Jitendra, et al.. (1991). Use of bifidobacteria in fermented dairy products. 43(4). 181–185. 4 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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