2026 D. K. Salunkhe: Plant Science and Agronomy Researcher – H-Index, Publications & Awards

Discipline name	D-Index	World Ranking	National Ranking	Publications	Citations
Plant Science and Agronomy	49	2237	569	161	10195

D. K. Salunkhe publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where D. K. Salunkhe sits on this spectrum.

36 publications 467+

This scientist: 161 publications — 63rd percentile

63% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 467 publications or more.

D. K. Salunkhe D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where D. K. Salunkhe sits on this spectrum.

30 D-Index 109+

This scientist: 49 D-Index — 66th percentile

66% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 109 D-Index or more.

Overview

What is he best known for?

The fields of study he is best known for:

Food science
Enzyme
Biochemistry

His primary areas of investigation include Food science, Phaseolus, Botany, Emulsion and Starch. The concepts of his Food science study are interwoven with issues in Chymotrypsin, Trypsin and Agronomy, Germination. His research in Trypsin tackles topics such as Cultivar which are related to areas like Electrophoresis, Extraction and Lupinus mutabilis.

His Agronomy research includes themes of Zinc and Phosphorus. His work often combines Phaseolus and Oil absorption studies. His Emulsion research focuses on Solubility and how it relates to Biochemistry, Psophocarpus, Gel electrophoresis, Dry weight and Sodium.

His most cited work include:

Phytates in Legumes and Cereals (755 citations)
Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties (368 citations)
Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates (291 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Food science, Phaseolus, Botany, Agronomy and Biochemistry. D. K. Salunkhe has researched Food science in several fields, including Legume, Hydrolysis and Solubility. The study incorporates disciplines such as Chromatography and Human nutrition in addition to Phaseolus.

His Human nutrition research is multidisciplinary, incorporating elements of Fruits and vegetables, Biotechnology and Toxicology. His work in the fields of Botany, such as Phytic acid, Carotene and Tannin, overlaps with other areas such as Phaseolus mungo. His Agronomy research integrates issues from Blanching, Zinc and Leaching.

He most often published in these fields:

Food science (43.42%)
Phaseolus (25.00%)
Botany (22.37%)

What were the highlights of his more recent work (between 1980-1986)?

Food science (43.42%)
Phaseolus (25.00%)
Botany (22.37%)

In recent papers he was focusing on the following fields of study:

His primary scientific interests are in Food science, Phaseolus, Botany, Biochemistry and Phaseolus mungo. His research integrates issues of Legume and Solubility in his study of Food science. His research investigates the connection between Solubility and topics such as Emulsion that intersect with issues in Lupinus mutabilis.

His Phaseolus research incorporates themes from Chromatography and Human nutrition. His work in the fields of Botany, such as Phytic acid, intersects with other areas such as Tropics and Ascorbic acid. His Biochemistry research incorporates elements of Extraction and Psophocarpus.

Between 1980 and 1986, his most popular works were:

Phytates in Legumes and Cereals (755 citations)
Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties (368 citations)
Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates (291 citations)

In his most recent research, the most cited papers focused on:

Enzyme
Biochemistry
Food science

The scientist’s investigation covers issues in Food science, Phaseolus, Botany, Emulsion and Tannin. His study focuses on the intersection of Food science and fields such as Chymotrypsin with connections in the field of Cultivar. D. K. Salunkhe performs integrative study on Phaseolus and Oil absorption.

The Botany study combines topics in areas such as Matrix and Phenols. His study explores the link between Emulsion and topics such as Solubility that cross with problems in Sodium, Dry weight, Gel electrophoresis and Psophocarpus. His Tannin study combines topics in areas such as Enzyme and Dry bean.

Best Publications

Phytates in Legumes and Cereals

N R Reddy;S K Sathe;D K Salunkhe

1329
Citations
Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties

S. K. Sathe;D. K. Salunkhe

636
Citations
Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates

S. K. Sathe;S. S. Deshpande;D. K. Salunkhe

514
Citations
Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)

S. S. Deshpande;S. K. Sathe;D. K. Salunkhe;Daren P. Cornforth

340
Citations
Functional Properties of Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins

S. K. Sathe;S. S. Deshpande;D. K. Salunkhe

336
Citations
Dry bean tannins: A review of nutritional implications

N. R. Reddy;M. D. Pierson;S. K. Sathe;D. K. Salunkhe

329
Citations
Tannin analysis of food products.

S S Deshpande;M Cheryan;D K Salunkhe

319
Citations
Isolation, Partial Characterization and Modification of the Great Northern Bean (Phaseolus vulgaris L.) Starch

S. K. Sathe;D. K. Salunkhe

228
Citations
Legume Based Fermented Foods

N. R. Reddy;Merle D. Pierson;D. K. Salunkhe

161
Citations
Freeze concentration of fruit juices

S S Deshpande;M Cheryan;S K Sathe;D K Salunkhe

154
Citations
Phytate phosphorus and mineral changes during germination and cooking of black gram phaseolus mungo seeds

N. R. Reddy;C. V. Balakrishnan;D. K. Salunkhe

146
Citations
Interactions of Tannic Acid and Catechin with Legume Starches

S. S. Deshpande;D. K. Salunkhe

136
Citations
Quality and nutritional composition of tomato fruit as influenced by certain biochemical and physiological changes

D. K. Salunkhe;S. J. Jadhav;M. H. Yu

120
Citations
Technology of removal of unwanted components of dry beans

S. K. Sathe;D. K. Salunkhe

107
Citations
Solubilization and Electrophoretic Characterization of the Great Northern Bean (Phaseolus vulgaris L.) Proteins

S.K. Sathe;D.K. Salunkhe

102
Citations
Dry beans of Phaseolus. A review. Part 2. Chemical composition: carbohydrates, fiber, minerals, vitamins, and lipids.

S K Sathe;S S Deshpande;D K Salunkhe

98
Citations
Effects of fermentation on phytate phosphorus and mineral content in black gram, rice, and black gram and rice blends.

N. R. Reddy;D. K. Salunkhe

97
Citations
FLATULENCE IN RATS FOLLOWING INGESTION OF COOKED AND GERMINATED BLACK GRAM AND A FERMENTED PRODUCT OF BLACK GRAM AND RICE BLEND

N. R. Reddy;D. K. Salunkhe;R. P. Sharma

97
Citations
Quick-cooking beans (Phaseolus vulgaris L.): II. Phytates, oligosaccharides, and antienzymes

Vishalakshi Iyer;D. K. Salunkhe;S. K. Sathe;Louis B. Rockland

96
Citations
Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening

J. Y. Do;D. K. Salunkhe;L. E. Olson

96
Citations
Effects of dehulling on functional properties of dry bean (Phaseolus vulgaris L.) flours.

S. S. Deshpande;S. K. Sathe;Daren P. Cornforth;D. K. Salunkhe

92
Citations
Studies on Trypsin and Chymotrypsin Inhibitory Activities, Hemagglutinating Activity, and Sugars in the Great Northern Beans (Phaseolus vulgaris L)

S. K. Sathe;D. K. Salunkhe

88
Citations