Writdhama Prasad

541 total citations
29 papers, 387 citations indexed

About

Writdhama Prasad is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Writdhama Prasad has authored 29 papers receiving a total of 387 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 15 papers in Nutrition and Dietetics and 6 papers in Animal Science and Zoology. Recurrent topics in Writdhama Prasad's work include Proteins in Food Systems (9 papers), Food Science and Nutritional Studies (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). Writdhama Prasad is often cited by papers focused on Proteins in Food Systems (9 papers), Food Science and Nutritional Studies (8 papers) and Phytochemicals and Antioxidant Activities (6 papers). Writdhama Prasad collaborates with scholars based in India, United States and Germany. Writdhama Prasad's co-authors include Kaushik Khamrui, Shaik Abdul Hussain, Yogesh Khetra, Surajit Mandal, Sunil Kumar Meena, Suchismita Roy, Ashish Kumar Singh, Narender Raju Panjagari, Basavaprabhu Haranahalli Nataraj and Pradip V. Behare and has published in prestigious journals such as SHILAP Revista de lepidopterología, LWT and International Dairy Journal.

In The Last Decade

Writdhama Prasad

27 papers receiving 378 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Writdhama Prasad India 13 211 135 69 66 57 29 387
Kaushik Khamrui India 13 238 1.1× 172 1.3× 75 1.1× 76 1.2× 65 1.1× 41 428
Anna Florowska Poland 12 224 1.1× 145 1.1× 75 1.1× 68 1.0× 66 1.2× 40 475
Rajnibhas Sukeaw Samakradhamrongthai Thailand 10 193 0.9× 69 0.5× 62 0.9× 55 0.8× 34 0.6× 32 299
Federica Flamminii Italy 12 337 1.6× 76 0.6× 80 1.2× 101 1.5× 41 0.7× 26 477
Ayhan Baştürk Türkiye 9 209 1.0× 145 1.1× 76 1.1× 85 1.3× 38 0.7× 24 358
Claudia Yuritzi Figueroa-Hernández Mexico 10 352 1.7× 129 1.0× 93 1.3× 38 0.6× 45 0.8× 17 554
Amir Hossein Elhamirad Iran 16 349 1.7× 169 1.3× 86 1.2× 140 2.1× 51 0.9× 44 551
Ruşen Metin Yıldırım Türkiye 10 260 1.2× 154 1.1× 75 1.1× 47 0.7× 36 0.6× 29 431
Enas Mekawi Egypt 8 96 0.5× 60 0.4× 115 1.7× 81 1.2× 37 0.6× 14 342
Komal Kushwaha India 6 295 1.4× 105 0.8× 83 1.2× 87 1.3× 23 0.4× 7 440

Countries citing papers authored by Writdhama Prasad

Since Specialization
Citations

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

Fields of papers citing papers by Writdhama Prasad

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Writdhama Prasad

This figure shows the co-authorship network connecting the top 25 collaborators of Writdhama Prasad. A scholar is included among the top collaborators of Writdhama Prasad 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 Writdhama Prasad. Writdhama Prasad 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.
Roy, Suchismita, Shaik Abdul Hussain, Writdhama Prasad, & Yogesh Khetra. (2024). Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream. International Dairy Journal. 159. 106052–106052. 1 indexed citations
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Prasad, Writdhama, et al.. (2022). A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product. Future Foods. 5. 100131–100131. 13 indexed citations
5.
Prasad, Writdhama, et al.. (2022). Evaluation of physicochemical and functional attributes of whey powder incorporated with pomegranate peel extract. SHILAP Revista de lepidopterología. 1. 100088–100088. 7 indexed citations
6.
Prasad, Writdhama, et al.. (2022). Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension. Journal of Food Science and Technology. 60(4). 1209–1221. 9 indexed citations
7.
Khamrui, Kaushik, et al.. (2022). Preparation of whey based savory beverage with enhanced bio-accessible zinc. Journal of Food Science and Technology. 59(11). 4288–4296. 4 indexed citations
8.
Prasad, Writdhama, et al.. (2022). Effect of glucan addition on complexed zinc concentration and physico-chemical attributes of buffalo milk paneer whey. Food Bioscience. 49. 101912–101912. 3 indexed citations
9.
Prasad, Writdhama, et al.. (2022). Green solvents, potential alternatives for petroleum based products in food processing industries. SHILAP Revista de lepidopterología. 3. 100052–100052. 48 indexed citations
10.
Prasad, Writdhama, et al.. (2021). Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat. Journal of Food Science and Technology. 60(1). 11–23. 21 indexed citations
11.
Roy, Suchismita, Shaik Abdul Hussain, Writdhama Prasad, & Yogesh Khetra. (2021). Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream. LWT. 150. 111903–111903. 14 indexed citations
12.
Kumar, Ajay, Shaik Abdul Hussain, Writdhama Prasad, & Ashish Kumar Singh. (2021). Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi. Future Foods. 3. 100021–100021. 6 indexed citations
13.
Khamrui, Kaushik, et al.. (2020). Preparation and stability evaluation of curcumin fortified Lassi, a fermented dairy beverage. 9(1). 19–30. 1 indexed citations
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Panjagari, Narender Raju, et al.. (2018). Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection. Journal of Food Science and Technology. 55(12). 4802–4810. 19 indexed citations
17.
Khamrui, Kaushik, et al.. (2018). Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design. Journal of Food Science and Technology. 55(5). 1832–1839. 13 indexed citations
18.
Prasad, Writdhama, et al.. (2018). Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA. International Journal of Dairy Technology. 71(3). 810–819. 15 indexed citations
19.
Prasad, Writdhama, et al.. (2017). Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). Journal of Food Science and Technology. 54(12). 3802–3809. 14 indexed citations
20.
Prasad, Writdhama, et al.. (2017). Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert. 1(3). 181–192. 8 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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