Sukumar Debnath

925 total citations
35 papers, 660 citations indexed

About

Sukumar Debnath is a scholar working on Food Science, Plant Science and Organic Chemistry. According to data from OpenAlex, Sukumar Debnath has authored 35 papers receiving a total of 660 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 12 papers in Plant Science and 8 papers in Organic Chemistry. Recurrent topics in Sukumar Debnath's work include Edible Oils Quality and Analysis (7 papers), Postharvest Quality and Shelf Life Management (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Sukumar Debnath is often cited by papers focused on Edible Oils Quality and Analysis (7 papers), Postharvest Quality and Shelf Life Management (5 papers) and Phytochemicals and Antioxidant Activities (5 papers). Sukumar Debnath collaborates with scholars based in India, Nigeria and Russia. Sukumar Debnath's co-authors include Navin K. Rastogi, Krishnamurthy Bhat, A. G. Gopala Krishna, J. Hemavathy, B.R. Lokesh, Maneesh Kumar Mediboyina, T. N. Indira, B. S. Ogunsina, C. Radha and U. S. Shivhare and has published in prestigious journals such as Journal of Cleaner Production, Food Chemistry and Journal of Food Engineering.

In The Last Decade

Sukumar Debnath

33 papers receiving 617 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Sukumar Debnath India 13 343 238 216 132 85 35 660
Clotilde Zappia Italy 16 278 0.8× 201 0.8× 152 0.7× 139 1.1× 103 1.2× 19 617
Marco Capocasale Italy 17 265 0.8× 213 0.9× 173 0.8× 137 1.0× 113 1.3× 21 663
Kooshan Nayebzadeh Iran 16 481 1.4× 162 0.7× 109 0.5× 137 1.0× 38 0.4× 40 736
Eliza Gruczyńska–Sękowska Poland 14 356 1.0× 154 0.6× 163 0.8× 115 0.9× 92 1.1× 37 752
P. K. Prasanth Kumar India 13 242 0.7× 118 0.5× 162 0.8× 158 1.2× 127 1.5× 14 649
Maryam Gharachorloo Iran 12 216 0.6× 138 0.6× 134 0.6× 87 0.7× 39 0.5× 57 481
E Dimić Serbia 15 305 0.9× 191 0.8× 159 0.7× 240 1.8× 50 0.6× 40 733
Huri İlyasoğlu Türkiye 13 290 0.8× 115 0.5× 117 0.5× 107 0.8× 30 0.4× 37 562
Karl Eichner Germany 13 273 0.8× 128 0.5× 130 0.6× 119 0.9× 68 0.8× 30 636
Magdalena Wirkowska‐Wojdyła Poland 19 505 1.5× 90 0.4× 99 0.5× 181 1.4× 72 0.8× 72 774

Countries citing papers authored by Sukumar Debnath

Since Specialization
Citations

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

Fields of papers citing papers by Sukumar Debnath

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sukumar Debnath

This figure shows the co-authorship network connecting the top 25 collaborators of Sukumar Debnath. A scholar is included among the top collaborators of Sukumar Debnath 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 Sukumar Debnath. Sukumar Debnath 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.
Mudliar, Sandeep N., et al.. (2025). Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder. Journal of Food Engineering. 392. 112494–112494. 4 indexed citations
2.
Debnath, Sukumar, et al.. (2024). Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process. Innovative Food Science & Emerging Technologies. 96. 103782–103782. 6 indexed citations
3.
Debnath, Sukumar, et al.. (2024). Effect of different cooking methods on health-promoting bioactive compounds of purslane (Portulaca oleracea L.). Indian Journal of Agricultural Biochemistry. 37(2). 242–248.
4.
Chakkaravarthi, A., et al.. (2024). Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA. Journal of Food Science and Technology. 61(12). 2275–2286. 2 indexed citations
5.
6.
Mudliar, Sandeep N., et al.. (2022). Effect of furfural, acetic acid and 5-hydroxymethylfurfural on yeast growth and xylitol fermentation using Pichia stipitis NCIM 3497. Biomass Conversion and Biorefinery. 14(4). 4909–4923. 19 indexed citations
7.
Roy, Ananya, et al.. (2021). Variabilities of Sclerotium rolfsii Sacc. Inciting Stem Rot Disease of Groundnut (Arachis hypogea L.) in North Bengal Districts of West Bengal. International Journal of Current Microbiology and Applied Sciences. 10(1). 3094–3103. 1 indexed citations
8.
Debnath, Sukumar, et al.. (2020). Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (Sesamum indicum L.). Grasas y Aceites. 71(1). e346–e346. 8 indexed citations
9.
Debnath, Sukumar, et al.. (2020). Effect of vacuum frying on quality attributes of pear ( Pyrus communis L) chips and blended oil. Journal of Food Processing and Preservation. 44(6). 10 indexed citations
10.
Mediboyina, Maneesh Kumar, et al.. (2019). Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves. Journal of Food Science and Technology. 56(4). 1918–1926. 12 indexed citations
11.
Debnath, Sukumar, et al.. (2019). Impact of Purslane (<i>Portulaca oleracea</i> L.) Leaves Extract to Enhance the Anti-oxidant Potential of Edible Oils during Heating. Journal of Oleo Science. 68(4). 321–328. 8 indexed citations
12.
Mediboyina, Maneesh Kumar, et al.. (2017). Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. Journal of Food Science and Technology. 54(11). 3689–3698. 6 indexed citations
13.
Chakkaravarthi, A., et al.. (2016). Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. Journal of Food Science and Technology. 53(9). 3502–3511. 8 indexed citations
14.
Debnath, Sukumar, et al.. (2015). Impact of dehydration of purslane on retention of bioactive molecules and antioxidant activity. Journal of Food Science and Technology. 52(10). 6631–6638. 16 indexed citations
15.
Debnath, Sukumar, et al.. (2011). Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ. Journal of Food Science and Technology. 51(1). 124–129. 3 indexed citations
16.
Ogunsina, B. S., T. N. Indira, A. S. Bhatnagar, et al.. (2011). Quality characteristics and stability of Moringa oleifera seed oil of Indian origin. Journal of Food Science and Technology. 51(3). 503–510. 75 indexed citations
17.
Debnath, Sukumar, Sriram K. Vidyarthi, & R. Paul Singh. (2009). IMPACT OF BLENDING OF FRYING OILS ON VISCOSITY AND HEAT TRANSFER COEFFICIENT AT ELEVATED TEMPERATURES. Journal of Food Process Engineering. 33(1). 144–161. 24 indexed citations
18.
Debnath, Sukumar, et al.. (2009). Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study. LWT. 42(6). 1054–1058. 33 indexed citations
19.
Debnath, Sukumar, J. Hemavathy, Krishnamurthy Bhat, & Navin K. Rastogi. (2004). Rehydration Characteristics of Osmotic Pretreated and Dried Onion. Food and Bioproducts Processing. 82(4). 304–310. 20 indexed citations
20.
Debnath, Sukumar, Krishnamurthy Bhat, & Navin K. Rastogi. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT. 36(1). 91–98. 108 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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