| Resistant starch: physiological roles and food applications A Sharma, BS Yadav, Ritika Food reviews international 24 (2), 193-234, 2008 | 365 | 2008 |
| Studies on functional properties and incorporation of buckwheat flour for biscuit making. SY Baljeet, BY Ritika, LY Roshan International Food Research Journal 17 (4), 2010 | 290 | 2010 |
| Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics BS Yadav, P Guleria, RB Yadav LWT-Food Science and Technology 53 (1), 211-217, 2013 | 177 | 2013 |
| Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making BS Yadav, RB Yadav, M Kumari, BS Khatkar LWT-Food Science and Technology 57 (1), 352-358, 2014 | 176 | 2014 |
| Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits RB Yadav, BS Yadav, N Dhull Journal of food science and technology 49, 207-213, 2012 | 139 | 2012 |
| Morphological, physicochemical and cooking properties of some Indian rice (Oryza sativa L.) cultivars RB Yadav, BS Khatkar, BS Yadav Journal of Agricultural Technology 3 (2), 203-210, 2007 | 135 | 2007 |
| Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review S Kumari, BS Yadav, RB Yadav Food Research International 128, 108765, 2020 | 131 | 2020 |
| Development and storage studies on whey-based banana herbal (Mentha arvensis) beverage RB Yadav, BS Yadav, N Kalia Am J Food Technol 5 (2), 121-129, 2010 | 128 | 2010 |
| Suitability of pigeon pea and rice starches and their blends for noodle making BS Yadav, RB Yadav, M Kumar LWT-Food Science and Technology 44 (6), 1415-1421, 2011 | 109 | 2011 |
| Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology BS Yadav, RB Yadav, M Jatain Journal of Food Science and Technology 49, 547-555, 2012 | 103 | 2012 |
| Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers BS Yadav, A Sharma, RB Yadav International journal of food sciences and nutrition 60 (sup4), 258-272, 2009 | 95 | 2009 |
| Extraction, characterization and utilization of rice bran protein concentrate for biscuit making RB Yadav, BS Yadav, D Chaudhary British Food Journal 113 (9), 1173-1182, 2011 | 92 | 2011 |
| Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits. B SY International Food Research Journal 21 (1), 2014 | 89 | 2014 |
| Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. SY Baljeet, BY Ritika, R Sarita International Food Research Journal 20 (2), 2013 | 87 | 2013 |
| Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers BS Yadav, A Sharma, RB Yadav Journal of Food Science and Technology 47, 84-88, 2010 | 79 | 2010 |
| Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate N Dangi, BS Yadav, RB Yadav International Journal of Biological Macromolecules 139, 387-396, 2019 | 74 | 2019 |
| Antioxidant activity of various extracts of selected gourd vegetables BS Yadav, R Yadav, RB Yadav, M Garg Journal of food science and technology 53, 1823-1833, 2016 | 54 | 2016 |
| Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum K Yadav, BS Yadav, RB Yadav, N Dangi Journal of Food Measurement and Characterization 12, 2666-2676, 2018 | 45 | 2018 |
| Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties RB Yadav, N Kumar, BS Yadav Cogent Food & Agriculture 2 (1), 1127873, 2016 | 44 | 2016 |
| Physicochemical, morphological, thermal and pasting properties of starches isolated from rice cultivars grown in India BY Ritika, BS Khatkar, BS Yadav International Journal of Food Properties 13 (6), 1339-1354, 2010 | 43 | 2010 |
