| Double emulsions: emerging delivery system for plant bioactives H Lamba, K Sathish, L Sabikhi Food and Bioprocess Technology 8, 709-728, 2015 | 187 | 2015 |
| Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach D Aggarwal, L Sabikhi, MHS Kumar NFS Journal 2, 1-7, 2016 | 112 | 2016 |
| Fatty acid profile of unconventional oilseeds L Sabikhi, MHS Kumar Advances in food and nutrition research 67, 141-184, 2012 | 41 | 2012 |
| A comparative study of the antioxidant and ACE inhibitory activities of selected herbal extracts N Chaudhary, L Sabikhi, SA Hussain, SK MH Journal of Herbal Medicine 22, 100343, 2020 | 25 | 2020 |
| Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening L Sabikhi, MHS Kumar, BN Mathur Journal of food science and technology 51, 3902-3909, 2014 | 25 | 2014 |
| Process optimisation for a ready‐to‐serve breakfast smoothie from a composite milk–sorghum base R Rani, MHS Kumar, L Sabikhi International Journal of Dairy Technology 69 (3), 372-379, 2016 | 23 | 2016 |
| Effect of fermentation by probiotic Lactobacillus acidophilus NCDC 13 on nutritional profile of a dairy-cereal based composite substrate S Ganguly, MHK Sathish, AK Singh, L Sabikhi J Food Nutr Disor S1-002. doi: 10.4172/2324-9323. S1 2, 2, 2014 | 13 | 2014 |
| Encapsulation of dipeptidyl peptidase-IV inhibitory peptides from alpha-lactalbumin extracted from milk of Gir cows – A Bos indicus species S Patange, S.R., Sabikhi, L., Shelke, P.A., Rathod, N., Shaik, A.H., Khetra ... International Journal of Dairy Technology, 2022 | 11 | 2022 |
| Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using … D Aggarwal, L Sabikhi, MHS Kumar, NR Panjagari Journal of Food Measurement and Characterization 12, 1167-1176, 2018 | 10 | 2018 |
| Sensory attributes, fatty acid profile and oxidative stability of low fat buffalo milk supplemented with omega 3 fatty acids and dietary fiber KB Divya, S Kumar, V Mittal, L Sabikhi Indian Journal of Dairy Science 66 (6), 2013 | 10 | 2013 |
| Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology D Mehta, MHS Kumar, L Sabikhi Journal of food science and technology 54, 3859-3866, 2017 | 9 | 2017 |
| Dipeptidyl peptidase-IV inhibitory potential of alpha-lactalbumin extracted from milk of Gir cows: A Bos indicus species. LNLN Kumar, A., Kumar M H, S., Rajani, C S., Sabikhi International Journal of Dairy Technology, 2022 | 8 | 2022 |
| Emulsification properties of sodium caseinate‐based conjugates with selected polysaccharides SMH Kumar, L Sabikhi, H Lamba International Journal of Dairy Technology 74 (1), 44-51, 2021 | 8 | 2021 |
| Waste to nutrition: The evolution of whey, a byproduct to galactooligosaccharides production N Deshmukh, PS Rao, H Sharma, M Kumar Food Chemistry Advances 4, 100642, 2024 | 7 | 2024 |
| Encapsulation and Assessment of Antidiabetic Potential of α-Lactalbumin-Derived Hydrolysates B Puri, S Meena, S Kumar MH, PA Shelke, L Sabikhi, Ashutosh Journal of Agricultural and Food Chemistry 71 (14), 5547-5553, 2023 | 7 | 2023 |
| Selection of levels of maltodextrin to improve the sensory and textural properties of omega-3 and fiber-enriched low fat buffalo milk KB Divya, MHS Kumar, DK Thompkinson, L Sabikhi Indian Journal of Dairy Science 65 (3), 2012 | 6 | 2012 |
| Immunosuppressive Potential of Low Fat Buffalo Milk Supplemented with Omega-3 Fatty Acids KB Divya, MHK Sathish, S Kapila, L Sabikhi Food and agricultural immunology 26 (4), 558-565, 2015 | 4 | 2015 |
| Selection of optimum levels of ingredients for preparation of breakfast smoothie R Rekha, S Kumar, MHK Sathish, L Sabikhi Indian Journal of Dairy Science 68, 99-104, 2015 | 4 | 2015 |
| Prebiotics in the microencapsulating matrix enhance the viability of probiotic Lactobacillus acidophilus LA1 A Salaria, DK Thompkinson, SMH Kumar, L Sabikhi International Journal of Fermented Foods 2 (1), 33, 2013 | 3 | 2013 |
| Determination of stabilizer levels for a whey-based fermented beverage. MHS Kumar, LS Latha Sabikhi, DK Thompkinson, AK Singh | 3 | 2005 |
Abdul Hussain ShaikICAR-National Dairy Research Instituteכתובת אימייל מאומתת בדומיין ndri.res.in
