| Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food L Singh, JG Varshney, T Agarwal Food chemistry 199, 768-781, 2016 | 458 | 2016 |
| Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum) P Jogihalli, L Singh, VS Sharanagat LWT-Food Science and Technology 79, 223-233, 2017 | 144 | 2017 |
| Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench] VS Sharanagat, R Suhag, P Anand, G Deswal, R Kumar, A Chaudhary, ... Journal of Cereal Science 85, 111-119, 2019 | 136 | 2019 |
| Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties Y Kumar, L Singh, VS Sharanagat, A Patel, K Kumar International Journal of Biological Macromolecules 155, 27-35, 2020 | 117 | 2020 |
| Polycyclic Aromatic Hydrocarbons in diet: Concern for public health L Singh, T Agarwal Trends in Food Science & Technology 79 (September 2018), 160-170, 2018 | 79 | 2018 |
| Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius) KS Srikanth, VS Sharanagat, Y Kumar, R Bhadra, L Singh, PK Nema, ... LWT 99 (January), 8-16, 2019 | 77 | 2019 |
| Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum) P Jogihalli, L Singh, K Kumar, VS Sharanagat Food Chemistry 237, 1124-1132, 2017 | 75 | 2017 |
| Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum) Y Kumar, VS Sharanagat, L Singh, S Mani Legume Science 2 (1), e20, 2020 | 69 | 2020 |
| PAHs in Indian diet: Assessing the cancer risk L Singh, T Agarwal Chemosphere 202, 366-376, 2018 | 69 | 2018 |
| Composition, characteristics and health promising prospects of black wheat: A review S Dhua, K Kumar, Y Kumar, L Singh, VS Sharanagat Trends in Food Science & Technology, 2021 | 68 | 2021 |
| PAHs, diet and cancer prevention: Cooking process driven-strategies L Singh, T Agarwal, J Simal-Gandara Trends in food science & technology 99, 487-506, 2020 | 65 | 2020 |
| Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics P Jogihalli, L Singh, K Kumar, VS Sharanagat Lwt 86, 456-464, 2017 | 61 | 2017 |
| Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties M Nagar, VS Sharanagat, Y Kumar, L Singh Journal of Food Science and Technology 57, 1331-1341, 2020 | 51 | 2020 |
| Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch M Nagar, VS Sharanagat, Y Kumar, L Singh, S Mani International Journal of Biological Macromolecules 136, 831-838, 2019 | 44 | 2019 |
| Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum) S Dhua, A Kheto, VS Sharanagat, L Singh, K Kumar, PK Nema Food Chemistry 365, 130372, 2021 | 39 | 2021 |
| Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea Y Kumar, L Singh, VS Sharanagat, A Tarafdar Information Processing in Agriculture 8 (1), 75-86, 2021 | 39 | 2021 |
| Quality attributes of convective hot air dried spine gourd (Momordica dioica Roxb. Ex Willd) slices Y Kumar, L Singh, VS Sharanagat, S Mani, S Kumar, A Kumar Food Chemistry 347, 129041, 2021 | 35 | 2021 |
| Convective drying of spine gourd (Momordica dioica): Effect of ultrasound pre‐treatment on drying characteristics, color, and texture attributes Y Kumar, VS Sharanagat, L Singh, PK Nema Journal of Food Processing and Preservation 44 (9), e14639, 2020 | 31 | 2020 |
| Gluten-free grains: Importance, processing and its effect on quality of gluten-free products S Kaur, K Kumar, L Singh, VS Sharanagat, PK Nema, V Mishra, ... Critical reviews in food science and nutrition 64 (7), 1988-2015, 2024 | 22 | 2024 |
| Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies L Singh, T Agarwal, J Simal-Gandara Food Control 146, 109514, 2023 | 21 | 2023 |
Vijay Singh SharanagatDepartment of Food Engineering, Assistant Professor, NIFTEM, IndiaΗ διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα niftem.ac.in