| Functional significance of bioactive peptides derived from soybean BP Singh, S Vij, S Hati Peptides 54, 171-179, 2014 | 673 | 2014 |
| Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation X Xing, B Chitrakar, S Hati, S Xie, H Li, C Li, Z Liu, H Mo Food Hydrocolloids 123, 107173, 2022 | 160 | 2022 |
| Novel starters for value added fermented dairy products S Hati, S Mandal, JB Prajapati Current Research in Nutrition and Food Science Journal 1 (1), 83-91, 2013 | 125 | 2013 |
| β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk S Hati, S Vij, BP Singh, S Mandal Journal of the Science of Food and Agriculture 95 (1), 216-220, 2015 | 118 | 2015 |
| Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives BP Singh, RE Aluko, S Hati, D Solanki Critical reviews in food science and nutrition 62 (17), 4593-4606, 2022 | 104 | 2022 |
| Fermented beverages and their health benefits M Makwana, S Hati Fermented beverages, 1-29, 2019 | 95 | 2019 |
| Electrolyzed oxidized water (EOW): non-thermal approach for decontamination of food borne microorganisms in food industry S Hati, S Mandal, PS Minz, S Vij, Y Khetra, BP Singh, D Yadav Food and Nutrition Sciences 3 (6), 760-768, 2012 | 88 | 2012 |
| Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet Z Liu, X Chen, Q Dai, D Xu, L Hu, H Li, S Hati, B Chitrakar, L Yao, H Mo Food Hydrocolloids 139, 108497, 2023 | 87 | 2023 |
| Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India S Hati, M Patel, BK Mishra, S Das Annals of microbiology 69, 1191-1199, 2019 | 79 | 2019 |
| Comparative growth behaviour and biofunctionality of lactic acid bacteria during fermentation of soy milk and bovine milk S Hati, N Patel, S Mandal Probiotics and antimicrobial proteins 10, 277-283, 2018 | 67 | 2018 |
| Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli H Subrota, V Shilpa, S Brij, K Vandna, M Surajit International Food Research Journal 20 (5), 2125, 2013 | 66 | 2013 |
| Biofunctionality of probiotic soy yoghurt V Shilpa, H Subrota, Y Deepika Food and Nutrition Sciences 2011, 2011 | 66 | 2011 |
| In silico and in vitro analysis of novel angiotensin I-converting enzyme (ACE) inhibitory bioactive peptides derived from fermented camel milk (Camelus dromedarius) D Solanki, S Hati, A Sakure International Journal of Peptide Research and Therapeutics 23, 441-459, 2017 | 65 | 2017 |
| Characterization and production of novel antioxidative peptides derived from fermented goat milk by L. fermentum G Panchal, S Hati, A Sakure LWT 119, 108887, 2020 | 64 | 2020 |
| α‐Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk S Hati, S Vij, S Mandal, RK Malik, V Kumari, Y Khetra Journal of Food Processing and Preservation 38 (3), 1065-1071, 2014 | 63 | 2014 |
| DEVELOPMENT OF SYNBIOTIC MILK CHOCOLATE USING ENCAPSULATED LACTOBACILLUS CASEI NCDC 298 S Mandal, S Hati, AK Puniya, R Singh, K Singh Journal of Food Processing and Preservation 37 (5), 1031-1037, 2013 | 61 | 2013 |
| Food Bioprocessing by Non-Thermal Plasma Technology DY S Hati, M Patel Current Opinion in Food Science, 2018 | 57 | 2018 |
| Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism Z Liu, X Xing, D Xu, B Chitrakar, L Hu, S Hati, H Mo, H Li Food Hydrocolloids 131, 107813, 2022 | 55 | 2022 |
| Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum D Xu, Z Liu, Z An, L Hu, H Li, H Mo, S Hati Food Chemistry 409, 135289, 2023 | 54 | 2023 |
| In vitro and in silico analysis of novel ACE-inhibitory bioactive peptides derived from fermented goat milk H Parmar, S Hati, A Sakure International Journal of Peptide Research and Therapeutics 24, 441-453, 2018 | 53 | 2018 |
Brij Pal SinghUniversity Centre for Research and Development, Chandigarh University, Mohali, IndiaVerified email at cuh.ac.in