T. Jeyarani

613 total citations
21 papers, 468 citations indexed

About

T. Jeyarani is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, T. Jeyarani has authored 21 papers receiving a total of 468 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 12 papers in Nutrition and Dietetics and 9 papers in Animal Science and Zoology. Recurrent topics in T. Jeyarani's work include Food Chemistry and Fat Analysis (18 papers), Meat and Animal Product Quality (9 papers) and Fatty Acid Research and Health (7 papers). T. Jeyarani is often cited by papers focused on Food Chemistry and Fat Analysis (18 papers), Meat and Animal Product Quality (9 papers) and Fatty Acid Research and Health (7 papers). T. Jeyarani collaborates with scholars based in India and Russia. T. Jeyarani's co-authors include S. Yella Reddy, D. Indrani, Jyotsna Rajiv, A. G. Gopala Krishna, Mohammad Imtiyaj Khan, Sakina Khatoon, P. K. Prasanth Kumar, R. Ravi, T. Banerjee and G. Venkateswara Rao and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Environmental Science and Pollution Research.

In The Last Decade

T. Jeyarani

20 papers receiving 436 citations

Peers

T. Jeyarani

ASZ

Musfirah Zulkurnain Malaysia

Mehmet Demirci Türkiye

Arifin Dwi Saputro Indonesia

M. A. M. Zeitoun Egypt

Elżbieta Dłużewska Poland

Idris Nor Aini Malaysia

Cecilia G. Riveros Argentina

Ruşen Metin Yıldırım Türkiye

Marta G. Mestrallet Argentina

Gabriel D. Fernandes Brazil

Musfirah Zulkurnain Malaysia

T. Jeyarani

213 ×0.6

106 ×0.5

50 ×0.6

ASZ

48 ×0.9

39 ×0.8

Citations per year, relative to T. Jeyarani T. Jeyarani (= 1×) peers Musfirah Zulkurnain

Countries citing papers authored by T. Jeyarani

Since Specialization

Citations

This map shows the geographic impact of T. Jeyarani'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 T. Jeyarani with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites T. Jeyarani more than expected).

Fields of papers citing papers by T. Jeyarani

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of T. Jeyarani

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

Jeyarani, T., et al.. (2024). Alternate solvent for soybean oil extraction based on extractability and membrane solvent recovery. Environmental Science and Pollution Research. 32(52). 29592–29606. 1 indexed citations

Jeyarani, T., et al.. (2024). Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits. Journal of Food Science and Technology. 61(9). 1767–1777.

Jeyarani, T., et al.. (2019). Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk. International Journal of Food Science & Technology. 54(5). 1769–1776. 10 indexed citations

Jeyarani, T., et al.. (2018). Lipase‐catalysed acidolysis of mango kernel fat with capric acid to obtain medium‐ and long‐chain triacylglycerols. International Journal of Food Science & Technology. 53(6). 1527–1534. 18 indexed citations

Rao, U.J.S. Prasada, et al.. (2017). Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake. Journal of Texture Studies. 48(5). 439–449. 7 indexed citations

Kumar, P. K. Prasanth, T. Jeyarani, & A. G. Gopala Krishna. (2016). Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. Journal of Food Science and Technology. 53(7). 3060–3072. 25 indexed citations

Jeyarani, T., et al.. (2014). Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base. Journal of Food Science and Technology. 52(5). 2926–2933. 13 indexed citations

Jeyarani, T., T. Banerjee, R. Ravi, & A. G. Gopala Krishna. (2013). Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology. 52(2). 1082–1088. 22 indexed citations

Jeyarani, T., et al.. (2013). Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta. Journal of the American Oil Chemists Society. 90(10). 1523–1531. 3 indexed citations

10.

Khatoon, Sakina, Mohammad Imtiyaj Khan, & T. Jeyarani. (2012). Enzymatic interesterification of palm and coconut stearin blends. International Journal of Food Science & Technology. 47(11). 2259–2265. 14 indexed citations

11.

Rajiv, Jyotsna, et al.. (2011). Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies. International Journal of Food Sciences and Nutrition. 62(4). 336–344. 20 indexed citations

12.

Jeyarani, T., et al.. (2011). USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE. Journal of Texture Studies. 42(5). 377–386. 18 indexed citations

13.

Jeyarani, T. & S. Yella Reddy. (2010). Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend. Food Chemistry. 123(2). 249–253. 35 indexed citations

14.

Jeyarani, T., et al.. (2009). Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids. 23(7). 1827–1836. 89 indexed citations

15.

Jeyarani, T., Mohammad Imtiyaj Khan, & Sakina Khatoon. (2008). Trans-free plastic shortenings from coconut stearin and palm stearin blends. Food Chemistry. 114(1). 270–275. 23 indexed citations

16.

Jeyarani, T. & S. Yella Reddy. (2005). PHYSICOCHEMICAL EVALUATION OF VANASPATI MARKETED IN INDIA. Journal of Food Lipids. 12(3). 232–242. 27 indexed citations

17.

Jeyarani, T. & S. Yella Reddy. (2003). Preparation of plastic fats with zero trans FA from palm oil. Journal of the American Oil Chemists Society. 80(11). 1107–1113. 32 indexed citations

18.

Jeyarani, T., et al.. (2002). A COMPARISON OF ARTIFICIAL SWEETENERS' STABILITY IN A LIME‐LEMON FLAVORED CARBONATED BEVERAGE. Journal of Food Quality. 25(1). 75–82. 10 indexed citations

19.

Reddy, S. Yella & T. Jeyarani. (2001). Trans‐free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists Society. 78(6). 635–640. 61 indexed citations

20.

Jeyarani, T. & S. Yella Reddy. (1999). Heat‐resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists Society. 76(12). 1431–1436. 29 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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