Avinashilingam University for Women is a prestigious public university established in 1957 in India. It is represented by 70 scientists in the AD Scientific Index. The university’s scientists are particularly concentrated in Engineering & Technology (19 scientists), Social Sciences and Humanities (18 scientists), and Natural Sciences (8 scientists).

Total 4 scientist
* Total H Index Rankings
Ranking Based On Selection :1
Pa Raajeswari
Food Science
Nutrition
Food Preservation
processing
communicable disease
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
3
2
0.667
* Total H Index Rankings
Ranking Based On Selection :2
N Deepasathish Fsn
Food Science
Clinical Nutrition
Public Health Nutrition
Experimental Nutrition
Nutritional Science
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
1
1
1.000
* Total H Index Rankings
Ranking Based On Selection :3
Krithika Ravichandran
Food Microbiology
Food Packaging Films and Sensor
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
1
1
1.000
* Total H Index Rankings
Ranking Based On Selection :4
N.Deepa Sathish
Nutrition
Food Science
Food Microbiology
Food Processing and Preservation and Clinical Nutrition
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
1
1
1.000
* Total H Index Rankings
Rankings
Ranking Based On Selection: 1
Pa Raajeswari
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
3
2
0.667
Food Science
Nutrition
Food Preservation
processing
communicable disease
* Total H Index Rankings
Rankings
Ranking Based On Selection: 2
N Deepasathish Fsn
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
1
1
1.000
Food Science
Clinical Nutrition
Public Health Nutrition
Experimental Nutrition
Nutritional Science
* Total H Index Rankings
Rankings
Ranking Based On Selection: 3
Krithika Ravichandran
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
1
1
1.000
* Total H Index Rankings
Rankings
Ranking Based On Selection: 4
N.Deepa Sathish
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
1
1
1.000
Nutrition
Food Science
Food Microbiology
Food Processing and Preservation and Clinical Nutrition