Sheweta Barak

4.4k total citations · 3 hit papers
31 papers, 3.3k citations indexed

About

Sheweta Barak is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Sheweta Barak has authored 31 papers receiving a total of 3.3k indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Nutrition and Dietetics, 22 papers in Food Science and 13 papers in Plant Science. Recurrent topics in Sheweta Barak's work include Food composition and properties (24 papers), Polysaccharides Composition and Applications (20 papers) and Proteins in Food Systems (8 papers). Sheweta Barak is often cited by papers focused on Food composition and properties (24 papers), Polysaccharides Composition and Applications (20 papers) and Proteins in Food Systems (8 papers). Sheweta Barak collaborates with scholars based in India and China. Sheweta Barak's co-authors include Deepak Mudgil, B. S. Khatkar, Nihir Shah, Ami R. Patel, Soumya Ranjan Purohit and Vasudha Sharma and has published in prestigious journals such as Carbohydrate Polymers, Critical Reviews in Food Science and Nutrition and International Journal of Biological Macromolecules.

In The Last Decade

Sheweta Barak

30 papers receiving 3.2k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Guar gum: processing, properties and food applications—A Review

2011 699 citations Deepak Mudgil, Sheweta Barak et al. Journal of Food Science and Technology profile →
Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review

2013 499 citations Deepak Mudgil, Sheweta Barak International Journal of Biological Macromolecules profile →
X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum

2012 344 citations Deepak Mudgil, Sheweta Barak et al. International Journal of Biological Macromolecules profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Sheweta Barak India	24	1.9k	1.4k	1.1k	396	247	31	3.3k
Deepak Mudgil India	25	1.9k 1.0×	1.4k 1.0×	1.1k 1.0×	403 1.0×	250 1.0×	38	3.4k
B. S. Khatkar India	33	2.3k 1.2×	2.4k 1.7×	1.6k 1.5×	365 0.9×	230 0.9×	89	4.3k
Athina Lazaridou Greece	35	3.1k 1.6×	2.7k 2.0×	1.6k 1.5×	547 1.4×	266 1.1×	101	4.9k
Valérie Micard France	37	1.9k 1.0×	1.9k 1.4×	1.3k 1.2×	421 1.1×	385 1.6×	84	4.1k
Sen Ma China	33	1.5k 0.8×	1.9k 1.3×	818 0.8×	330 0.8×	529 2.1×	147	3.3k
Lesław Juszczak Poland	44	2.7k 1.5×	2.3k 1.7×	935 0.9×	1.0k 2.5×	203 0.8×	156	4.9k
Mahsa Majzoobi Iran	33	2.2k 1.2×	1.9k 1.3×	861 0.8×	619 1.6×	198 0.8×	148	3.6k
Ioanna Mandala Greece	35	2.3k 1.2×	1.7k 1.2×	808 0.8×	814 2.1×	351 1.4×	90	3.6k
Mohammad Hossein Azizi Iran	33	1.6k 0.9×	1.4k 1.0×	839 0.8×	551 1.4×	186 0.8×	150	3.2k
Carlos Wanderlei Piler de Carvalho Brazil	36	1.6k 0.8×	1.5k 1.1×	793 0.8×	707 1.8×	172 0.7×	155	3.2k

Countries citing papers authored by Sheweta Barak

Since Specialization

Citations

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

Fields of papers citing papers by Sheweta Barak

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sheweta Barak

This figure shows the co-authorship network connecting the top 25 collaborators of Sheweta Barak. A scholar is included among the top collaborators of Sheweta Barak 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 Sheweta Barak. Sheweta Barak 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

Barak, Sheweta, et al.. (2022). Application of Bioactives from Herbs and Spices for Improving the Functionality and Shelf Life of Dairy Products-A Review. Biointerface Research in Applied Chemistry. 13(2). 141–141. 8 indexed citations

Sharma, Vasudha, et al.. (2020). Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed. Biointerface Research in Applied Chemistry. 10(5). 6565–6576. 24 indexed citations

Mudgil, Deepak, et al.. (2020). Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride. Biointerface Research in Applied Chemistry. 10(5). 6112–6118. 2 indexed citations

Mudgil, Deepak, et al.. (2020). Development and characterization of novel spreadable dairy butter via incorporation of low-melting point fat from ghee. Biointerface Research in Applied Chemistry. 10(4). 5755–5759. 3 indexed citations

Barak, Sheweta, et al.. (2020). Bioactive Lipids: Chemistry & Health Benefits. Biointerface Research in Applied Chemistry. 10(6). 6676–6687. 17 indexed citations

Barak, Sheweta, et al.. (2020). Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt. Biointerface Research in Applied Chemistry. 10(3). 5564–5568. 5 indexed citations

Mudgil, Deepak & Sheweta Barak. (2020). Mesquite gum (Prosopis gum): Structure, properties & applications - A review. International Journal of Biological Macromolecules. 159. 1094–1102. 38 indexed citations

Mudgil, Deepak, Sheweta Barak, Ami R. Patel, & Nihir Shah. (2018). Partially hydrolyzed guar gum as a potential prebiotic source. International Journal of Biological Macromolecules. 112. 207–210. 66 indexed citations

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT. 80. 537–542. 106 indexed citations

10.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2016). Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough. International Journal of Biological Macromolecules. 93(Pt A). 131–135. 38 indexed citations

11.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2016). Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels. Journal of Cereal Science. 69. 104–110. 51 indexed citations

12.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2016). Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels. Journal of Cereal Science. 70. 186–191. 65 indexed citations

13.

Mudgil, Deepak, et al.. (2016). Development and characterization of functional cultured buttermilk utilizing Aloe vera juice. Food Bioscience. 15. 105–109. 30 indexed citations

14.

Barak, Sheweta & Deepak Mudgil. (2014). Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules. 66. 74–80. 278 indexed citations

15.

Barak, Sheweta, Deepak Mudgil, & B. S. Khatkar. (2013). Biochemical and Functional Properties of Wheat Gliadins: A Review. Critical Reviews in Food Science and Nutrition. 55(3). 357–368. 136 indexed citations

16.

Barak, Sheweta, Deepak Mudgil, & B. S. Khatkar. (2012). Effect of flour particle size and damaged starch on the quality of cookies. Journal of Food Science and Technology. 51(7). 1342–1348. 94 indexed citations

17.

Khatkar, B. S., Sheweta Barak, & Deepak Mudgil. (2012). Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten. International Journal of Biological Macromolecules. 53. 38–41. 124 indexed citations

18.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2012). Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum. Carbohydrate Polymers. 90(1). 224–228. 70 indexed citations

19.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2012). Optimization of enzymatic hydrolysis of guar gum using response surface methodology. Journal of Food Science and Technology. 51(8). 1600–1605. 29 indexed citations

20.

Mudgil, Deepak, Sheweta Barak, & B. S. Khatkar. (2012). X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum. International Journal of Biological Macromolecules. 50(4). 1035–1039. 344 indexed citations breakdown →

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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