V.K. Modi

1.3k total citations
34 papers, 947 citations indexed

About

V.K. Modi is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, V.K. Modi has authored 34 papers receiving a total of 947 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Animal Science and Zoology, 20 papers in Food Science and 8 papers in Molecular Biology. Recurrent topics in V.K. Modi's work include Meat and Animal Product Quality (24 papers), Protein Hydrolysis and Bioactive Peptides (8 papers) and Proteins in Food Systems (5 papers). V.K. Modi is often cited by papers focused on Meat and Animal Product Quality (24 papers), Protein Hydrolysis and Bioactive Peptides (8 papers) and Proteins in Food Systems (5 papers). V.K. Modi collaborates with scholars based in India. V.K. Modi's co-authors include N. S. Mahendrakar, N.M. Sachindra, Bhaskar Narayan, D. Narasimha Rao, N. Bhaskar, Mohammad Hassan Kamani, M.S. Meera, K Yashoda, Amit Kumar and K. Govindaraju and has published in prestigious journals such as Bioresource Technology, Critical Reviews in Food Science and Nutrition and Meat Science.

In The Last Decade

V.K. Modi

33 papers receiving 870 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
V.K. Modi India 18 536 514 262 226 106 34 947
Andrea Carla da Silva Barretto Brazil 23 844 1.6× 726 1.4× 308 1.2× 320 1.4× 85 0.8× 46 1.2k
Subhasish Biswas India 15 462 0.9× 397 0.8× 192 0.7× 139 0.6× 158 1.5× 49 864
Rosane Teresinha Heck Brazil 12 599 1.1× 557 1.1× 147 0.6× 224 1.0× 72 0.7× 15 849
Silvina Cecilia Andrés Argentina 18 481 0.9× 508 1.0× 187 0.7× 234 1.0× 133 1.3× 43 943
Gülen Turp Türkiye 13 584 1.1× 454 0.9× 171 0.7× 141 0.6× 103 1.0× 35 830
Nelcindo Nascimento Terra Brazil 19 646 1.2× 507 1.0× 248 0.9× 236 1.0× 145 1.4× 60 1.1k
Alfonso Totosaus Mexico 20 533 1.0× 991 1.9× 256 1.0× 379 1.7× 140 1.3× 61 1.4k
Luis Martı́nez Spain 15 603 1.1× 469 0.9× 183 0.7× 155 0.7× 77 0.7× 18 1000
Kathrine H. Bak Austria 17 679 1.3× 466 0.9× 372 1.4× 207 0.9× 93 0.9× 31 1.2k
Danuta Jaworska Poland 16 668 1.2× 418 0.8× 253 1.0× 196 0.9× 66 0.6× 82 1.1k

Countries citing papers authored by V.K. Modi

Since Specialization
Citations

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

Fields of papers citing papers by V.K. Modi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by V.K. Modi. 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 V.K. Modi. The network helps show where V.K. Modi may publish in the future.

Co-authorship network of co-authors of V.K. Modi

This figure shows the co-authorship network connecting the top 25 collaborators of V.K. Modi. A scholar is included among the top collaborators of V.K. Modi 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 V.K. Modi. V.K. Modi 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.
2.
Kaur, Mandeep, V.K. Modi, & Harish Sharma. (2022). Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel. Journal of Food Science and Technology. 59(11). 4542–4552. 8 indexed citations
3.
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Kumar, Mukul, Prince Chawla, Azhar U. Khan, et al.. (2020). Anti-obesity efficacy of the selected high altitude Himalayan herbs: in vitro studies. Journal of Food Science and Technology. 57(8). 3081–3090. 20 indexed citations
5.
Modi, V.K., et al.. (2020). Sustainable Food Waste Management. 18 indexed citations
6.
Kamani, Mohammad Hassan, M.S. Meera, Bhaskar Narayan, & V.K. Modi. (2019). Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology. 56(5). 2660–2669. 127 indexed citations
7.
Modi, V.K., et al.. (2011). Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology. 50(2). 284–292. 30 indexed citations
8.
Modi, V.K., et al.. (2011). Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology. 49(4). 475–481. 1 indexed citations
9.
Kumar, Amit, et al.. (2011). Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology. 49(6). 653–664. 83 indexed citations
10.
Prasad, Birendra, et al.. (2010). EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA. Journal of Food Processing and Preservation. 35(3). 359–368. 15 indexed citations
11.
Modi, V.K., K Yashoda, & N. S. Mahendrakar. (2009). Low-fat mutton kofta prepared by using carrageenan as fat replacer: quality changes in cooked product during storage.. CFTRI Institutional Repository. 46(4). 316–319. 8 indexed citations
12.
Modi, V.K., et al.. (2009). Effect of Carrageenan and Oat Flour on Quality Characteristics of MeatKofta. International Journal of Food Properties. 12(1). 228–242. 44 indexed citations
13.
Modi, V.K., P. Z. Sakhare, N.M. Sachindra, & N. S. Mahendrakar. (2008). CHANGES IN QUALITY OF MINCED MEAT FROM GOAT DUE TO GAMMA IRRADIATION. Journal of Muscle Foods. 19(4). 430–442. 16 indexed citations
14.
Yashoda, K, et al.. (2007). Eggs chips prepared by using different millet flours as binders and changes in product quality during storage. Food Control. 19(2). 170–177. 12 indexed citations
15.
Bhaskar, N., et al.. (2006). Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass. Bioresource Technology. 98(2). 388–394. 117 indexed citations
16.
Modi, V.K., et al.. (2006). CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE. Journal of Muscle Foods. 17(2). 141–154. 20 indexed citations
17.
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Yashoda, K, V.K. Modi, N. S. Mahendrakar, N.M. Sachindra, & D. Narasimha Rao. (2004). QUALITY CHARACTERISTICS OF FRIED BROILER CHICKEN PREPARED BY TWO PROCESSING METHODS. Foodservice Research International. 14(3). 163–173. 9 indexed citations
19.
Modi, V.K., N. S. Mahendrakar, D. Narasimha Rao, & N.M. Sachindra. (2003). Quality of buffalo meat burger containing legume flours as binders. Meat Science. 66(1). 143–149. 121 indexed citations
20.
Modi, V.K., D. Narasimha Rao, & N. S. Mahendrakar. (2001). Improvement of textural quality of layer chicken muscles by calcium chloride and lactic acid.. CFTRI Institutional Repository. 38(6). 561–564. 2 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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