| Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd S Sandhya, K Khamrui, W Prasad, MCT Kumar Lwt 92, 416-421, 2018 | 88 | 2018 |
| Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation S Meena, W Prasad, K Khamrui, S Mandal, S Bhat Food Bioscience 41, 100990, 2021 | 51 | 2021 |
| Green solvents, potential alternatives for petroleum based products in food processing industries W Prasad, AD Wani, K Khamrui, SA Hussain, Y Khetra Cleaner Chemical Engineering 3, 100052, 2022 | 37 | 2022 |
| Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat S Kumbhare, W Prasad, K Khamrui, AD Wani, J Sahu Journal of food science and technology, 1-13, 2021 | 32 | 2021 |
| Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection R Badola, NR Panjagari, RRB Singh, AK Singh, WG Prasad Journal of Food Science and Technology 55, 4802-4810, 2018 | 32 | 2018 |
| Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate S Roy, SA Hussain, WG Prasad, Y Khetra Applied Food Research 2 (1), 100029, 2022 | 31 | 2022 |
| Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA) W Prasad, K Khamrui, S Mandal, R Badola Journal of food science and technology 54, 3802-3809, 2017 | 30 | 2017 |
| Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design J Lodh, K Khamrui, WG Prasad Journal of food science and technology 55, 1832-1839, 2018 | 24 | 2018 |
| A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product AD Wani, W Prasad, K Khamrui, S Jamb Future Foods 5, 100131, 2022 | 23 | 2022 |
| Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA W Prasad, K Khamrui, S Mandal, R Badola International Journal of Dairy Technology 71 (3), 810-819, 2018 | 20 | 2018 |
| Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert W Prasad, K Khamrui, S Sheshgiri Journal of Packaging Technology and Research 1, 181-192, 2017 | 18 | 2017 |
| Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension R Badola, W Prasad, NR Panjagari, RRB Singh, AK Singh, SA Hussain Journal of Food Science and Technology 60 (4), 1209-1221, 2023 | 14 | 2023 |
| Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream S Roy, SA Hussain, WG Prasad, Y Khetra LWT 150, 111903, 2021 | 14 | 2021 |
| Comparative evaluation of in situ and ex-situ iron-complexing ability of exopolysaccharides producing lactic acid bacteria in whey medium M Patel, W Prasad, H Naithani, BH Nataraj, S Arora, PV Behare LWT 147, 111598, 2021 | 13 | 2021 |
| Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal A Malik, K Khamrui, W Prasad Future Foods 3, 100027, 2021 | 11 | 2021 |
| Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi A Kumar, SA Hussain, W Prasad, AK Singh, RRB Singh Future Foods 3, 100021, 2021 | 10 | 2021 |
| Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic S Meena, S Gote, W Prasad, K Khamrui Journal of Food Processing and Preservation 45 (5), e15472, 2021 | 9 | 2021 |
| Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli A Pahwa, K Khamrui, W Prasad The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2020 | 9 | 2020 |
| Evaluation of physicochemical and functional attributes of whey powder incorporated with pomegranate peel extract CTM Kumar, S Mondal, WG Prasad, GS Rathod, HV Raghu, ... Food Chemistry Advances 1, 100088, 2022 | 7 | 2022 |
| Multi-Faceted Bioactivity Assessment of an Exopolysaccharide from Limosilactobacillus fermentum NCDC400: Antioxidant, Antibacterial, and Immunomodulatory … M Kumari, B Haranahalli Nataraj, WG Prasad, SA Ali, PV Behare Foods 12 (19), 3595, 2023 | 6 | 2023 |
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