| Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa) S Sharma, A Kataria, B Singh LWT 160, 113256, 2022 | 81 | 2022 |
| Changes in Phenolic Compounds, Antioxidant Potential and Antinutritional Factors of Teff (Eragrostis tef) during Different Thermal Processing Methods A Kataria, S Sharma, BN Dar International Journal of Food Science & Technology, 0 | 44 | |
| Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream A Kataria, SC Achi, PM Halami Indian journal of microbiology 58 (2), 248-251, 2018 | 32 | 2018 |
| Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica A Kataria, S Sharma, A Singh, B Singh Journal of Food Measurement and Characterization, 1-12, 2021 | 19 | 2021 |
| Structural characterization, biological activities and pharmacological potential of glycosaminoglycans and oligosaccharides: a review R Sharma, A Kataria, S Sharma, B Singh International Journal of Food Science & Technology, 0 | 18 | |
| Recent applications OF BIO-ENGINEERING principles to modulate the functionality of proteins in food systems A Kataria, R Sharma, S Sharma, B Singh, G Kaur, CM Yakubu Trends in Food Science & Technology, 2021 | 12 | 2021 |
| Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate A Kataria, S Sharma, SK Khatkar International Journal of Food Science & Technology 57 (9), 5663-5672, 2022 | 6 | 2022 |
| Envisioning Utilization of Super Grains for Healthcare A Kataria, S Sharma Phytochemicals and Medicinal Plants in Food Design, 237-281, 2022 | 2 | 2022 |
| Millets–Introduction to the Super Grains A Kataria, BS Toor Millet Marvels: A Sustainable Food Renaissance, 2024 | | 2024 |
| Need for Standards of Millets – An Opinion H Oberoi, K Chauhan, A Kataria, BS Toor Millet Marvels: A Sustainable Food Renaissance, Chapter 15, 1-6, 2024 | | 2024 |
| Advances in Food Fermentation BS Toor, A Kataria, A Kaur, S Sharma Food Processing and Preservation Technology, 2021 | | 2021 |
| Preparation of Ice Cream using native isolate of Bifidobacterium longum 815J. K Ankita University of Mysuru, 2016 | | 2016 |
| Bifidobacterium: Functionality and Vibility. K Ankita University of Mysuru, 2015 | | 2015 |
| Screening of dahi starters for compatibility with Lactobacillus gasseri strains to select a co-culture for probiotic dahi P Jha, A Kataria, L Sabikhi Indian J. Dairy Sci 68, 2, 2015 | | 2015 |
