T. Jyothirmayi

1.9k total citations · 1 hit paper
28 papers, 1.5k citations indexed

About

T. Jyothirmayi is a scholar working on Molecular Biology, Food Science and Aquatic Science. According to data from OpenAlex, T. Jyothirmayi has authored 28 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Molecular Biology, 12 papers in Food Science and 8 papers in Aquatic Science. Recurrent topics in T. Jyothirmayi's work include Protein Hydrolysis and Bioactive Peptides (11 papers), Aquaculture Nutrition and Growth (8 papers) and Meat and Animal Product Quality (6 papers). T. Jyothirmayi is often cited by papers focused on Protein Hydrolysis and Bioactive Peptides (11 papers), Aquaculture Nutrition and Growth (8 papers) and Meat and Animal Product Quality (6 papers). T. Jyothirmayi collaborates with scholars based in India and Vietnam. T. Jyothirmayi's co-authors include Meram Chalamaiah, B. Dinesh Kumar, R. Hemalatha, Dubasi Govardhana Rao, Galla Narsing Rao, S. G. Walde, Prakash V. Diwan, P. G. Prabhakara Rao, V. Velu and K. Balaswamy and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Engineering.

In The Last Decade

T. Jyothirmayi

28 papers receiving 1.4k 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.

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

2012 705 citations Meram Chalamaiah, B. Dinesh Kumar et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
T. Jyothirmayi India	16	1.0k	543	483	439	341	28	1.5k
Sivakumar Raghavan United States	14	637 0.6×	501 0.9×	194 0.4×	395 0.9×	256 0.8×	20	1.1k
Raúl E. Cian Argentina	20	769 0.7×	615 1.1×	394 0.8×	149 0.3×	178 0.5×	56	1.4k
Sarah K. Beamer United States	22	499 0.5×	331 0.6×	581 1.2×	764 1.7×	94 0.3×	40	1.4k
Francisco Millán Spain	25	1.5k 1.4×	133 0.2×	838 1.7×	400 0.9×	440 1.3×	38	2.0k
N. S. Mahendrakar India	17	452 0.4×	316 0.6×	352 0.7×	464 1.1×	130 0.4×	46	1.2k
C. Radha India	13	538 0.5×	172 0.3×	450 0.9×	205 0.5×	135 0.4×	18	1.1k
José E. Zapata Colombia	16	553 0.5×	185 0.3×	264 0.5×	242 0.6×	182 0.5×	95	935
Rubén Agregán Spain	19	444 0.4×	401 0.7×	507 1.0×	473 1.1×	108 0.3×	31	1.3k
Xianqing Yang China	19	536 0.5×	209 0.4×	264 0.5×	202 0.5×	89 0.3×	43	1.1k
Yumiko Yoshie-Stark Japan	17	432 0.4×	252 0.5×	354 0.7×	145 0.3×	79 0.2×	33	1.0k

Countries citing papers authored by T. Jyothirmayi

Since Specialization

Citations

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

Fields of papers citing papers by T. Jyothirmayi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

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

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

Chalamaiah, Meram, et al.. (2016). Nutritional composition, ACE-inhibitory, and metal chelating properties ofrohu (Labeo rohita) egg protein hydrolysate produced by Alcalase.. International Food Research Journal. 23(3). 1017–1026. 1 indexed citations

Chalamaiah, Meram, T. Jyothirmayi, Prakash V. Diwan, & B. Dinesh Kumar. (2015). Antiproliferative, ACE-inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases. Journal of Food Science and Technology. 52(12). 8300–8307. 26 indexed citations

Chalamaiah, Meram, T. Jyothirmayi, Prakash V. Diwan, & B. Dinesh Kumar. (2015). Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology. 52(9). 5817–5825. 94 indexed citations

Rao, Galla Narsing, et al.. (2015). Characterisation of Seed Lipids from Bixa orellana and Trachyspermum copticum. Journal of the American Oil Chemists Society. 92(10). 1483–1490. 10 indexed citations

Chalamaiah, Meram, R. Hemalatha, T. Jyothirmayi, et al.. (2014). Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg. Nutrition. 31(2). 388–398. 61 indexed citations

Balaswamy, K., et al.. (2013). Development of smoothies from selected fruit pulps/juices.. International Food Research Journal. 20(3). 1181–1185. 10 indexed citations

Rao, P. G. Prabhakara, K. Balaswamy, Galla Narsing Rao, et al.. (2013). Lipid classes, fatty acid and phospholipid composition of roe lipids from Catla catla and Cirrhinus mrigala.. International Food Research Journal. 20(1). 275–279. 16 indexed citations

Chalamaiah, Meram, T. Jyothirmayi, K. Bhaskarachary, et al.. (2013). Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases. Food Research International. 52(1). 221–229. 53 indexed citations

Chalamaiah, Meram, B. Dinesh Kumar, R. Hemalatha, & T. Jyothirmayi. (2012). Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry. 135(4). 3020–3038. 705 indexed citations breakdown →

10.

Chalamaiah, Meram, K. Balaswamy, Galla Narsing Rao, P. G. Prabhakara Rao, & T. Jyothirmayi. (2011). Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. Journal of Food Science and Technology. 50(3). 514–520. 22 indexed citations

11.

Rao, P. G. Prabhakara, T. Jyothirmayi, M. S. L. Karuna, & R. B. N. Prasad. (2010). Studies on Lipid Profiles and Fatty Acid Composition of Roe from Rohu (Labeo rohita) and Murrel (Channa striatus). Journal of Oleo Science. 59(10). 515–519. 27 indexed citations

12.

Balaswamy, K., P. G. Prabhakara Rao, Dubasi Govardhana Rao, & T. Jyothirmayi. (2010). Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. Journal of Food Science and Technology. 47(2). 219–223. 5 indexed citations

13.

Balaswamy, K., P. G. Prabhakara Rao, Galla Narsing Rao, Dubasi Govardhana Rao, & T. Jyothirmayi. (2009). Physico-chemical composition and functional properties of roes from some fresh water fish species and their application in some foods.. Electronic journal of environmental, agricultural and food chemistry. 8(8). 704–710. 15 indexed citations

14.

Chalamaiah, Meram, Galla Narsing Rao, Dubasi Govardhana Rao, & T. Jyothirmayi. (2009). Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry. 120(3). 652–657. 133 indexed citations

15.

Jyothirmayi, T., et al.. (2007). Chemical Composition and some Functional Properties of Fish Egg (roes) Protein Concentrate of Rohu (Labep rohita).. CFTRI Institutional Repository. 1 indexed citations

16.

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

17.

Jyothirmayi, T., Galla Narsing Rao, & Dubasi Govardhana Rao. (2006). Studies on instant raw tamarind chutney powder. 17(3). 119–123. 10 indexed citations

18.

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

19.

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

20.

Balaswamy, K., T. Jyothirmayi, & Dubasi Govardhana Rao. (2004). STUDIES ON PREPARATION OF CURRY LEAF (MURRAYA KOENIGII L.) CHUTNEY POWDER. Foodservice Research International. 14(3). 175–187. 12 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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