S. G. Walde

616 total citations
16 papers, 489 citations indexed

About

S. G. Walde is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, S. G. Walde has authored 16 papers receiving a total of 489 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 8 papers in Nutrition and Dietetics and 6 papers in Plant Science. Recurrent topics in S. G. Walde's work include Food composition and properties (6 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Polysaccharides Composition and Applications (4 papers). S. G. Walde is often cited by papers focused on Food composition and properties (6 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Polysaccharides Composition and Applications (4 papers). S. G. Walde collaborates with scholars based in India and Nigeria. S. G. Walde's co-authors include V. Velu, T. Jyothirmayi, Dubasi Govardhana Rao, K. Balaswamy, Ramalingam Chidambaram, P. G. Prabhakara Rao, P. Srinivas, A. Chakkaravarthi, A.I. Sanni and H. B. Patil and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Journal of Food Engineering.

In The Last Decade

S. G. Walde

15 papers receiving 449 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
S. G. Walde India	11	346	161	150	66	61	16	489
Pablo García‐Pascual Spain	8	454 1.3×	269 1.7×	124 0.8×	24 0.4×	69 1.1×	8	667
G.G. Pinnavaia Italy	14	526 1.5×	379 2.4×	327 2.2×	65 1.0×	44 0.7×	18	863
Teppei Imaizumi Japan	13	329 1.0×	234 1.5×	144 1.0×	34 0.5×	68 1.1×	35	562
Md Zohurul Islam Bangladesh	15	398 1.2×	163 1.0×	168 1.1×	39 0.6×	113 1.9×	32	618
R. S. Ramteke India	14	387 1.1×	239 1.5×	251 1.7×	13 0.2×	110 1.8×	25	719
Yongkang Xie China	14	319 0.9×	128 0.8×	46 0.3×	50 0.8×	61 1.0×	40	491
D. Yuksel Netherlands	12	472 1.4×	279 1.7×	87 0.6×	24 0.4×	150 2.5×	16	613
Jade Varaschim Link Brazil	12	330 1.0×	107 0.7×	49 0.3×	134 2.0×	67 1.1×	14	589
Sabah Mounir Egypt	17	680 2.0×	203 1.3×	138 0.9×	18 0.3×	90 1.5×	40	866
Mário Eduardo Rangel Moreira Cavalcanti Mata Brazil	13	359 1.0×	132 0.8×	120 0.8×	13 0.2×	60 1.0×	56	528

Countries citing papers authored by S. G. Walde

Since Specialization

Citations

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

Fields of papers citing papers by S. G. Walde

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by S. G. Walde. 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 S. G. Walde. The network helps show where S. G. Walde may publish in the future.

Co-authorship network of co-authors of S. G. Walde

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

All Works

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16 of 16 papers shown

Walde, S. G., et al.. (2020). Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study. Journal of Food Science and Technology. 58(3). 1132–1142. 6 indexed citations

Walde, S. G., et al.. (2018). Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydrate Polymers. 202. 497–503. 73 indexed citations

Anu‐Appaiah, K. A., S. V. N. Vijayendra, S. G. Walde, et al.. (2017). Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT. 82. 326–334. 36 indexed citations

Walde, S. G. & Archan Misra. (2016). Studies on physicochemical properties and effect of pretreatment on drying characteristics of water chestnut.. International Food Research Journal. 23(1). 102–108. 3 indexed citations

Walde, S. G., T. Jyothirmayi, P. G. Prabhakara Rao, & P. Srinivas. (2006). Flavour volatiles of flowers and stalks ofMurraya koenigii L.. Flavour and Fragrance Journal. 21(4). 581–584. 15 indexed citations

Walde, S. G., et al.. (2005). The effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batter. International Journal of Food Science & Technology. 40(9). 935–942. 10 indexed citations

Walde, S. G., et al.. (2005). Flavour volatiles of leaves, fruits and seed cotyledons ofMurraya koenigii L.. Flavour and Fragrance Journal. 20(2). 169–172. 18 indexed citations

Walde, S. G., et al.. (2005). Effects of pretreatments and drying methods on dehydration of mushroom. Journal of Food Engineering. 74(1). 108–115. 145 indexed citations

Jyothirmayi, T., P. G. Prabhakara Rao, & S. G. Walde. (2005). Nitrogen extractability and functional properties of defatted Erythrina variegata flour. Food Chemistry. 96(2). 242–247. 15 indexed citations

10.

Walde, S. G., et al.. (2002). Proximate and Mineral Composition of some Indian Cultivars of Oats(Avena Species). CFTRI Institutional Repository.

11.

Walde, S. G., K. Balaswamy, V. Velu, & Dubasi Govardhana Rao. (2002). Microwave drying and grinding characteristics of wheat (Triticum aestivum). Journal of Food Engineering. 55(3). 271–276. 102 indexed citations

12.

Walde, S. G., et al.. (1997). Microwave drying and grinding characteristics of gum karaya (Sterculia urens). Journal of Food Engineering. 31(3). 305–313. 21 indexed citations

13.

Chakkaravarthi, A., et al.. (1993). Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering. 20(4). 381–389. 11 indexed citations

14.

Patil, H. B., et al.. (1990). Studies on isolation and characterization of starch from pearl millet (Pennisetum americanum (L.) Leeke) grains. Carbohydrate Polymers. 13(1). 17–28. 15 indexed citations

15.

Patil, H. B., et al.. (1989). Studies on Physicochemical, Pasting Characteristics and Amylolytic Susceptibility of Starch from Sorghum (Sorghum bicolor L. Moench) Grains. Starch - Stärke. 41(4). 123–127. 13 indexed citations

16.

Patil, H. B., et al.. (1989). Studies on Isolation and Characterization of Starch from Rajgeera Grains (Amaranthus paniculatus Lin.). Starch - Stärke. 41(5). 167–171. 6 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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