| Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review HA Makroo, NK Rastogi, B Srivastava Trends in Food Science & Technology 97, 451-465, 2020 | 131 | 2020 |
| Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice HA Makroo, J Saxena, NK Rastogi, B & Srivastava Journal of Food Processing and Preservation, 2017 | 83 | 2017 |
| Modeling and optimization of parameters of flow rate of paddy rice grains through the horizontal rotating cylindrical drum of drum seeder GVP Kumar, B Srivastava, DS Nagesh Computers and Electronics in Agriculture 65 (1), 2009 | 81 | 2009 |
| Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties D Kalita, B Sarma, B Srivastava Food Chemistry 220, 67-75, 2017 | 75 | 2017 |
| Optimization of time-electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment J Saxena, HA Makroo, B Srivastava LWT-Food Science and Technology 71, 329-338, 2016 | 74 | 2016 |
| Optimization of postharvest ultrasonic treatment of kiwifruit using RSM K Vivek, KV Subbarao, B Srivastava Ultrasonics sonochemistry 32, 328-335, 2016 | 73 | 2016 |
| Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste HA Makroo, NK Rastogi, B Srivastava Journal of Food Process Engineering 40 (3), 2017 | 69 | 2017 |
| Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice. J Saxena, AH Makroo, B Srivastava Journal of Food Process Engineering 40 (3), 2017 | 50 | 2017 |
| Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior HA Makroo, PK Prabhakar, NK Rastogi, B Srivastava Lwt 103, 316-324, 2019 | 47 | 2019 |
| Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp RB Watharkar, S Chakraborty, PP Srivastav, B Srivastava Journal of Food Process Engineering 44 (8), e13726, 2021 | 35 | 2021 |
| Sono-hydro priming process (ultrasound modulated hydration): Modelling hydration kinetic during paddy germination D Kalita, S Jain, B Srivastava, VV Goud Ultrasonics Sonochemistry 70, 105321, 2021 | 33 | 2021 |
| Change in physicochemical characteristics and volatile compounds during different stage of banana (Musa nana Lour vs. Dwarf Cavendish) ripening RB Watharkar, Y Pu, BB Ismail, B Srivastava, PP Srivastav, D Liu Journal of Food Measurement and Characterization 14, 2040-2050, 2020 | 33 | 2020 |
| Biotechnology in Tradition–A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India K Shrivastava, AG Greeshma, B Srivastava IJTK 11 (1), 81-89, 2012 | 32 | 2012 |
| Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice S Kumar, S Pipliya, PP Srivastav Journal of Food Science 88 (4), 1533-1552, 2023 | 31 | 2023 |
| Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes A Kumar, A Begum, M Hoque, S Hussain, B Srivastava Lwt 142, 110988, 2021 | 30 | 2021 |
| Plants used as antimicrobials in the preparation of traditional starter cultures of fermentation by certain tribes of Arunachal Pradesh AG Greeshma, B Srivastava, K Srivastava Bull Arunachal For Res 22 (1&2), 52-7, 2006 | 28 | 2006 |
| Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom B Srivastava, KP Singh, W Zimik International Journal of Food Engineering 5 (4), 2009 | 27 | 2009 |
| Optimization of microwave power and curing time of turmeric rhizome (Curcuma Longa L.) based on textural degradation BZ Hmar, D Kalita, B Srivastava LWT - Food Science and Technology 76, 48-56, 2017 | 25 | 2017 |
| Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating J Saxena, HA Makroo, S Bhattacharya, B Srivastava Journal of food process engineering 41 (3), e12671, 2018 | 16 | 2018 |
| Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis D Kalita, S Bhattacharya, B Srivastava Food chemistry 259, 89-98, 2018 | 15 | 2018 |
