Surekha Attri
About
In The Last Decade
Surekha Attri
33 papers receiving 709 citations
Hit Papers
Peers
Comparison fields: 5 of 88
- Food Science 354
- Plant Science 219
- Biochemistry 202
- Nutrition and Dietetics 177
- Animal Science and Zoology 84
Countries citing papers authored by Surekha Attri
This map shows the geographic impact of Surekha Attri'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 Surekha Attri with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Surekha Attri more than expected).
Fields of papers citing papers by Surekha Attri
This network shows the impact of papers produced by Surekha Attri. 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 Surekha Attri. The network helps show where Surekha Attri may publish in the future.
Co-authorship network of co-authors of Surekha Attri
This figure shows the co-authorship network connecting the top 25 collaborators of Surekha Attri. A scholar is included among the top collaborators of Surekha Attri 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 Surekha Attri. Surekha Attri is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 56 | |
| 2 | 3 | |
| 3 | 1 | |
| 4 | 9 | |
| 5 | 1 | |
| 6 | 5 | |
| 7 | Preparation of pumpkin pulp and effect of different preservation methods on chemical and sensory properties during storage | 10 |
| 8 | Comparative evaluation of physico-chemical attributes of different portions of C. moschata and C. maxima species of pumpkin | 3 |
| 9 | Preparation of pumpkin powder and pumpkin seed kernel powder for supplementation in weaning mix and cookies | 21 |
| 10 | 4 | |
| 11 | 18 | |
| 12 | Standardization of recipes for preparation of sweet pickle from peach, Prunus persica (L) Batsch fruit | 1 |
| 13 | 2 | |
| 14 | 2 | |
| 15 | Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities | 11 |
| 16 | Instant value added products from dehydrated peach, plum and apricot fruits | 6 |
| 17 | Chemical composition, functional properties and processing of carrot—a review breakdown → | 483 |
| 18 | Functional constituents and processing of pumpkin: a review. | 60 |
| 19 | Quality evaluation of functional drinks prepared from hill lemon (Citrus pseudolimon) and basil (Ocimum sanctum). | 1 |
| 20 | Effect of bioextracts on growth and yield of bell pepper under water-stressed condition | 1 |
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.