Venkateshwarlu Gudipati

1.3k total citations
32 papers, 985 citations indexed

About

Venkateshwarlu Gudipati is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Venkateshwarlu Gudipati has authored 32 papers receiving a total of 985 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Animal Science and Zoology, 17 papers in Food Science and 13 papers in Molecular Biology. Recurrent topics in Venkateshwarlu Gudipati's work include Meat and Animal Product Quality (19 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Food composition and properties (5 papers). Venkateshwarlu Gudipati is often cited by papers focused on Meat and Animal Product Quality (19 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Food composition and properties (5 papers). Venkateshwarlu Gudipati collaborates with scholars based in India, Denmark and China. Venkateshwarlu Gudipati's co-authors include Nagalakshmi Kannuchamy, Anne S. Meyer, Charlotte Jacobsen, Mithlesh Kumar Chouksey, Mette B. Let, Binaya Bhusan Nayak, Amjad Khansaheb Balange, K.A. Martin Xavier, Eric A. Decker and David Julian McClements and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Carbohydrate Polymers and Journal of Food Science.

In The Last Decade

Venkateshwarlu Gudipati

31 papers receiving 957 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Venkateshwarlu Gudipati India 17 485 322 305 213 198 32 985
Irene Albertos Spain 13 274 0.6× 257 0.8× 195 0.6× 158 0.7× 86 0.4× 29 765
Jia‐Nan Yan China 22 734 1.5× 179 0.6× 302 1.0× 155 0.7× 148 0.7× 90 1.2k
Monjurul Haq Bangladesh 17 169 0.3× 219 0.7× 402 1.3× 207 1.0× 121 0.6× 49 968
Parastoo Pourashouri Iran 17 426 0.9× 222 0.7× 216 0.7× 159 0.7× 106 0.5× 41 862
Shuai Zhuang China 18 276 0.6× 638 2.0× 590 1.9× 136 0.6× 96 0.5× 33 1.3k
Changrong Ou China 20 350 0.7× 422 1.3× 319 1.0× 156 0.7× 74 0.4× 43 1.0k
N. S. Mahendrakar India 17 352 0.7× 464 1.4× 452 1.5× 72 0.3× 153 0.8× 46 1.2k
Gülsün Özyurt Türkiye 19 448 0.9× 787 2.4× 519 1.7× 81 0.4× 230 1.2× 64 1.5k
Sadettin Turhan Türkiye 24 758 1.6× 812 2.5× 245 0.8× 275 1.3× 285 1.4× 61 1.6k
S.F. Mexis Greece 17 470 1.0× 334 1.0× 92 0.3× 241 1.1× 342 1.7× 17 990

Countries citing papers authored by Venkateshwarlu Gudipati

Since Specialization
Citations

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

Fields of papers citing papers by Venkateshwarlu Gudipati

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Venkateshwarlu Gudipati

This figure shows the co-authorship network connecting the top 25 collaborators of Venkateshwarlu Gudipati. A scholar is included among the top collaborators of Venkateshwarlu Gudipati 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 Venkateshwarlu Gudipati. Venkateshwarlu Gudipati 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.
Xavier, K.A. Martin, Binaya Bhusan Nayak, Sanath Kumar, et al.. (2022). Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage. Journal of Food Processing and Preservation. 46(7). 5 indexed citations
2.
Nayak, Binaya Bhusan, et al.. (2020). Suitability of Pangasius hypophthalmus as a raw material for ngari-like product- a fermented product. Journal of Krishi Vigyan. 9(si). 287–292.
3.
Bindu, J., et al.. (2020). Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels. Food Science and Technology International. 27(7). 608–618. 2 indexed citations
4.
Xavier, K.A. Martin, et al.. (2019). Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers. Journal of Food Process Engineering. 42(3). 14 indexed citations
5.
Xavier, K.A. Martin, et al.. (2018). Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality. Carbohydrate Polymers. 194. 267–273. 51 indexed citations
6.
Kumar, Raushan, et al.. (2017). Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation. Journal of the Science of Food and Agriculture. 98(6). 2393–2401. 20 indexed citations
7.
Xavier, K.A. Martin, et al.. (2017). Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality. Carbohydrate Polymers. 169. 433–440. 38 indexed citations
8.
Kumar, Raushan, et al.. (2016). Development of Pangasius steaks by improved sous-vide technology and its process optimization. Journal of Food Science and Technology. 53(11). 4007–4013. 6 indexed citations
9.
Kannaiyan, Sathish Kumar, et al.. (2015). Antioxidant and antibacterial activities of dill extracts and their preservative effect on mackerel fillets during refrigerated storage. Indian Journal of Natural Products and Resources. 6(2). 106–113. 7 indexed citations
10.
Jeyakumari, A., et al.. (2015). Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage. Journal of Food Processing and Preservation. 39(6). 1944–1955. 34 indexed citations
11.
Panda, Satyen Kumar, et al.. (2015). Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage. High Pressure Research. 35(4). 419–429. 6 indexed citations
12.
Kannaiyan, Sathish Kumar, A. Jeyakumari, Nagalakshmi Kannuchamy, & Venkateshwarlu Gudipati. (2014). Shelf Life Extension of Tuna Fillets using Natural Preservatives Isolated from Garlic. Fishery Technology. 51(3). 6 indexed citations
13.
Pal, Asim K., et al.. (2013). Variation in total lipid content and fatty acid composition in the muscle of Bombayduck Harpodon nehereus (Hamilton, 1922) with respect to size and season. Indian Journal of Fisheries. 60(1). 2 indexed citations
14.
Kannuchamy, Nagalakshmi, et al.. (2013). Effect of pH and Ionic Strength on Functional Properties of Fish Gelatin in Comparison to Mammalian Gelatin. Fishery Technology. 50(2). 13 indexed citations
15.
Kannaiyan, Sathish Kumar, et al.. (2013). Optimisation of gelatin extraction from Unicorn leatherjacket (Aluterus monoceros) skin waste: response surface approach. Journal of Food Science and Technology. 52(2). 976–983. 13 indexed citations
16.
Lekshmi, Manjusha, et al.. (2013). Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase. Journal of Food Science and Technology. 52(1). 351–358. 20 indexed citations
17.
Chouksey, Mithlesh Kumar, et al.. (2012). Optimization of process parameters for gelatin extraction from the skin of Blackspotted croaker using response surface methodology. Journal of Food Science and Technology. 51(11). 3235–3243. 15 indexed citations
18.
Debbarma, Jesmi, Pankaj Kishore, Binaya Bhusan Nayak, Nagalakshmi Kannuchamy, & Venkateshwarlu Gudipati. (2012). ANTIBACTERIAL ACTIVITY OF GINGER, EUCALYPTUS AND SWEET ORANGE PEEL ESSENTIAL OILS ON FISH-BORNE BACTERIA. Journal of Food Processing and Preservation. 37(5). 1022–1030. 38 indexed citations
19.
Gudipati, Venkateshwarlu, et al.. (2010). Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes. Journal of Agricultural and Food Chemistry. 58(13). 8093–8099. 100 indexed citations
20.
Gudipati, Venkateshwarlu, Mette B. Let, Anne S. Meyer, & Charlotte Jacobsen. (2004). Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors. Journal of Agricultural and Food Chemistry. 52(6). 1635–1641. 100 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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