H-Index & Metrics Top Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry H-index 60 Citations 11,952 141 World Ranking 5543 National Ranking 2632

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Food science

Shridhar K. Sathe spends much of his time researching Food science, Allergen, Chromatography, Biochemistry and Botany. The study incorporates disciplines such as Chymotrypsin and Trypsin in addition to Food science. His research integrates issues of Food allergy and Tree nut allergy in his study of Allergen.

His Chromatography research is multidisciplinary, incorporating elements of Storage protein, Plant protein and Emulsion. His research in Biochemistry tackles topics such as Skeletal muscle which are related to areas like Actin, Myofibril, Proteolysis and Cathepsin. Specifically, his work in Botany is concerned with the study of Phaseolus.

His most cited work include:

  • Phytates in Legumes and Cereals (755 citations)
  • CHEMICAL COMPOSITION OF SELECTED EDIBLE NUT SEEDS (422 citations)
  • Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties (368 citations)

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

Shridhar K. Sathe focuses on Food science, Chromatography, Biochemistry, Phaseolus and Botany. His Food science research is multidisciplinary, relying on both Agronomy and Chymotrypsin. The Chromatography study combines topics in areas such as Plant protein, Storage protein, Globulin, Polyacrylamide gel electrophoresis and Solubility.

His study in Biochemistry is interdisciplinary in nature, drawing from both Epitope and Allergen. His Phaseolus research incorporates elements of Human nutrition, Cultivar and Trypsin, Enzyme. In general Botany study, his work on Juglans often relates to the realm of Phaseolus mungo, thereby connecting several areas of interest.

He most often published in these fields:

  • Food science (32.39%)
  • Chromatography (27.84%)
  • Biochemistry (25.00%)

What were the highlights of his more recent work (between 2011-2020)?

  • Food science (32.39%)
  • Monoclonal antibody (5.11%)
  • Epitope (9.09%)

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

Shridhar K. Sathe mainly focuses on Food science, Monoclonal antibody, Epitope, Chromatography and Prunus dulcis. The study of Food science is intertwined with the study of Agronomy in a number of ways. He interconnects Dot blot, Biochemistry and Western blot in the investigation of issues within Monoclonal antibody.

His Epitope study which covers Recombinant DNA that intersects with Brazil nut, Food processing, Tree nut allergy and Complementary DNA. His Chromatography study integrates concerns from other disciplines, such as Glycoprotein and Globulin. His Prunus dulcis study incorporates themes from Immunoassay, Enzyme, Polyclonal antibodies and Prunus.

Between 2011 and 2020, his most popular works were:

  • Effect of high pressure processing on the immunoreactivity of almond milk (49 citations)
  • Functional properties of select seed flours (45 citations)
  • Conformational epitope mapping of Pru du 6, a major allergen from almond nut. (43 citations)

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

  • Enzyme
  • Biochemistry
  • Amino acid

Shridhar K. Sathe spends much of his time researching Food science, Antibody, Molecular biology, Monoclonal antibody and Epitope. His work in the fields of Food science, such as Defatting, intersects with other areas such as Tree. His Antibody research integrates issues from Prunus and Enzyme.

His work carried out in the field of Molecular biology brings together such families of science as Dot blot, Western blot, Prunus dulcis and Protein solubility. His Monoclonal antibody research incorporates themes from Legumin, Immunoglobulin E and Allergen. The various areas that Shridhar K. Sathe examines in his Biochemistry study include Globulin, Ionic strength and Solubility.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Top Publications

Phytates in Legumes and Cereals

N R Reddy;S K Sathe;D K Salunkhe.
Advances in food research (1982)

1184 Citations

CHEMICAL COMPOSITION OF SELECTED EDIBLE NUT SEEDS

Mahesh Venkatachalam;Shridhar K Sathe.
Journal of Agricultural and Food Chemistry (2006)

648 Citations

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

S. K. Sathe;D. K. Salunkhe.
Journal of Food Science (1981)

560 Citations

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

S. K. Sathe;S. S. Deshpande;D. K. Salunkhe.
Journal of Food Science (1982)

439 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.
Journal of Food Science (1982)

322 Citations

Dry bean tannins: A review of nutritional implications

N. R. Reddy;M. D. Pierson;S. K. Sathe;D. K. Salunkhe.
Journal of the American Oil Chemists' Society (1985)

304 Citations

ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASS

Darrel E. Goll;Y. Otsuka;Peter A. Nagainis;John D. Shannon.
Journal of Food Biochemistry (1983)

298 Citations

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

S. K. Sathe;S. S. Deshpande;D. K. Salunkhe.
Journal of Food Science (1982)

291 Citations

Effects of food processing on the stability of food allergens

Shridhar K. Sathe;Suzanne S. Teuber;Kenneth H. Roux.
Biotechnology Advances (2005)

261 Citations

Chemical, nutritional and physiological aspects of dry bean carbohydrates—A review

N.R. Reddy;M.D. Pierson;S.K. Sathe;D.K. Salunkhe.
Food Chemistry (1984)

250 Citations

Profile was last updated on December 6th, 2021.
Research.com Ranking is based on data retrieved from the Microsoft Academic Graph (MAG).
The ranking h-index is inferred from publications deemed to belong to the considered discipline.

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