| Functional properties of rice bran protein concentrates GK Chandi, DS Sogi Journal of food Engineering 79 (2), 592-597, 2007 | 408 | 2007 |
| Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods DS Sogi, M Siddiq, I Greiby, KD Dolan Food chemistry 141 (3), 2649-2655, 2013 | 349 | 2013 |
| Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology D Kaur, AA Wani, DPS Oberoi, DS Sogi Food chemistry 108 (2), 711-718, 2008 | 240 | 2008 |
| Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates IA Wani, DS Sogi, US Shivhare, BS Gill Food research international 76, 11-18, 2015 | 199 | 2015 |
| Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques DS Sogi, M Siddiq, KD Dolan LWT-Food Science and Technology 62 (1), 564-568, 2015 | 192 | 2015 |
| Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources M Kaur, DPS Oberoi, DS Sogi, BS Gill Journal of food science and technology 48, 460-465, 2011 | 163 | 2011 |
| Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder DPS Oberoi, DS Sogi Journal of food engineering 165, 172-178, 2015 | 159 | 2015 |
| Water sorption isotherm and drying characteristics of tomato seeds DS Sogi, US Shivhare, SK Garg, AS Bawa Biosystems Engineering 84 (3), 297-301, 2003 | 159 | 2003 |
| Physico‐chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars IA Wani, DS Sogi, AA Wani, BS Gill, US Shivhare International journal of food science & technology 45 (10), 2176-2185, 2010 | 157 | 2010 |
| Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars IA Wani, DS Sogi, AA Wani, BS Gill LWT-Food Science and Technology 53 (1), 278-284, 2013 | 155 | 2013 |
| Extraction optimization of watermelon seed protein using response surface methodology AA Wani, D Kaur, I Ahmed, DS Sogi LWT-Food Science and Technology 41 (8), 1514-1520, 2008 | 153 | 2008 |
| Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars IA Wani, DS Sogi, AA Wani, BS Gill Journal of the Saudi Society of Agricultural Sciences 16 (1), 7-15, 2017 | 147 | 2017 |
| Isolation, composition, and physicochemical properties of starch from legumes: A review IA Wani, DS Sogi, AM Hamdani, A Gani, NA Bhat, A Shah Starch‐Stärke 68 (9-10), 834-845, 2016 | 145 | 2016 |
| Extraction and Characterization of Pectin from Apple (Malus Pumila. Cv Amri) Peel Waste BS Virk, DS Sogi International journal of food properties 7 (3), 693-703, 2004 | 144 | 2004 |
| Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins—a response surface approach AA Wani, DS Sogi, L Grover, DC Saxena Biosystems engineering 94 (1), 67-73, 2006 | 123 | 2006 |
| Diversity in grain, flour, amino acid composition, protein profiling, and proportion of total flour proteins of different wheat cultivars of North India RA Siddiqi, TP Singh, M Rani, DS Sogi, MA Bhat Frontiers in Nutrition 7, 141, 2020 | 122 | 2020 |
| Characterisation and functional properties of watermelon (Citrullus lanatus) seed proteins AA Wani, DS Sogi, P Singh, IA Wani, US Shivhare Journal of the Science of Food and Agriculture 91 (1), 113-121, 2011 | 116 | 2011 |
| Studies on bitterness development in Kinnow juice, ready-to-serve beverage, squash, jam and candy DS Sogi, S Singh Journal of food science and technology (Mysore) 38 (5), 433-438, 2001 | 112 | 2001 |
| Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat M Siddiq, S Roidoung, DS Sogi, KD Dolan Food chemistry 136 (2), 803-806, 2013 | 111 | 2013 |
| Effect of extraction parameters on curcumin yield from turmeric DS Sogi, S Sharma, DPS Oberoi, IA Wani Journal of food science and technology 47, 300-304, 2010 | 102 | 2010 |
