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Prof Nandhini Malaiyappan |  Crop Protections |  Best Researcher Award

Professor at Pondicherry University, India

M. Nandhini is a distinguished academician and researcher specializing in Computer Science, currently serving as a Professor in the Department of Computer Science at Pondicherry University, located in Puducherry, India. With over 26 years of teaching experience, she holds a BSc in Mathematics and an MCA from Bharathidasan University, along with an MPhil and PhD in Computer Science from Alagappa University and Bharathiar University respectively.

Publication Profile:🌟👨‍🎓

Educational Qualification:

📚 BSc (Mathematics), Bharathidasan University, Tamilnadu. 📚 MCA, Bharathidasan University, Tamilnadu. 📚 UGC (NET)-Lecturership Computer Applications. 📚 MPHIL(CS), Alagappa University, Karaikudi, Tamilnadu. 📚 PhD(CS), Bharathiar University, Coimbatore, Tamilnadu


🏆 Best Presenter Award at International Conference on Emerging Smart Computing and Informatics (ICESCI 2020). 🏆 Best Paper Award at International Conference on Computer, Communication and Power Engineering (ICCCPE2019). 🏆 PG – MCA – University Rank Holder, Bharathidasan University, Trichirappalli (1997). 🏆 UG – MATHEMATICS – University Rank Holder, Bharathidasan University, Trichirappalli (1994)

🔬 Research Focus: Crop Protection

Dr. M. Nandhini’s research in Crop Protection focuses on leveraging advanced technologies such as Deep Learning and Image Analysis to develop innovative solutions for detecting and predicting diseases, weeds, and pests in crops. This research aims to contribute to agricultural sustainability and enhance crop yield by providing timely and accurate methods for crop health monitoring and management.



  • Citations: 504
  • h-index: 11
  • i10-index: 12

Since 2019:

  • Citations: 416
  • h-index: 9
  • i10-index: 8

These metrics reflect Dr. M. Nandhini’s impact in the academic community, indicating the number of times their work has been cited by other researchers.


Publications Top Notes:

  1. Association between homocysteine and coronary artery disease—trend over time and across the regions: a systematic review and meta-analysis
    • Authors: Unadkat, S.V., Padhi, B.K., Bhongir, A.V., Sah, R., Serhan, H.A.
    • Journal: Egyptian Heart Journal
    • Year: 2024
    • Abstract: This article explores the association between homocysteine levels and coronary artery disease, analyzing trends over time and across different regions.
  2. State-of-the-art non-destructive approaches for maturity index determination in fruits and vegetables: principles, applications, and future directions
    • Authors: Anjali, Jena, A., Bamola, A., Preet, M.S., Akhtar, S.
    • Journal: Food Production, Processing and Nutrition
    • Year: 2024
    • Abstract: This review discusses advanced non-destructive methods for determining the maturity index in fruits and vegetables, along with their principles, applications, and future prospects.
  3. Reaction kinetics involved in esterification between the fatty acids in castor oil and furfuryl alcohol
    • Authors: Mukherjee, S., Sarkar, D., Bhattacharya, T., Ulaganathan, V., Rustagi, S.
    • Journal: Industrial Crops and Products
    • Year: 2024
    • Abstract: This article investigates the reaction kinetics involved in the esterification process between the fatty acids in castor oil and furfuryl alcohol.
  4. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
    • Authors: Jeevarathinam, G., Ramniwas, S., Singh, P., Mohammed Basheeruddin Asdaq, S., Pandiselvam, R.
    • Journal: Food Chemistry
    • Year: 2024
    • Abstract: This review explores various macromolecular, thermal, and nonthermal technologies aimed at reducing the glycemic index in food products.
  5. Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits
    • Authors: Sodhi, N.S., Dhillon, B., Pandey, V.K., Sandhu, R.S., Singh, A.
    • Journal: Journal of Agriculture and Food Research
    • Year: 2024
    • Abstract: This article assesses the potential of electromyography (EMG) as a method for evaluating the texture of various types of biscuits.


Nandhini Malaiyappan | Crop Protections | Best Researcher Award

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