| The 2018 Lake Louise acute mountain sickness score RC Roach, PH Hackett, O Oelz, P Bärtsch, AM Luks, MJ MacInnis, ... High altitude medicine & biology 19 (1), 4-6, 2018 | 1469 | 2018 |
| Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour A Chauhan, DC Saxena, S Singh LWT-Food Science and Technology 63 (2), 939-945, 2015 | 277 | 2015 |
| Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies S Singh, CS Riar, DC Saxena African journal of food science 2 (6), 65-72, 2008 | 233 | 2008 |
| Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies A Chauhan, DC Saxena, S Singh Cogent Food & Agriculture 2 (1), 1125773, 2016 | 189 | 2016 |
| Nutritional constituents of pseudo cereals and their potential use in food systems: A review NA Mir, CS Riar, S Singh Trends in Food Science & Technology 75, 170-180, 2018 | 178 | 2018 |
| Some characteristics of acetylated, cross-linked and dual modified Indian rice starches CS Raina, S Singh, AS Bawa, DC Saxena European Food Research and Technology 223, 561-570, 2006 | 176 | 2006 |
| Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam … S Sukhija, S Singh, CS Riar Food Hydrocolloids 55, 56-64, 2016 | 173 | 2016 |
| Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour R Jan, DC Saxena, S Singh LWT-Food Science and Technology 71, 281-287, 2016 | 160 | 2016 |
| Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed NA Mir, CS Riar, S Singh Food Hydrocolloids 96, 433-441, 2019 | 151 | 2019 |
| Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties KN Jan, PS Panesar, JC Rana, S Singh International Journal of Biological Macromolecules 102, 315-322, 2017 | 141 | 2017 |
| Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring NA Mir, CS Riar, S Singh Food Chemistry 272, 165-173, 2019 | 138 | 2019 |
| Effect of acetylation and dual modification on physico-chemical, rheological and morphological characteristics of sweet potato (Ipomoea batatas) starch AB Das, G Singh, S Singh, CS Riar Carbohydrate Polymers 80 (3), 725-732, 2010 | 137 | 2010 |
| Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices S Singh, CS Raina, AS Bawa, DC Saxena Drying Technology 24 (11), 1487-1494, 2006 | 132 | 2006 |
| Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch. S Sukhija, S Singh, CS Riar Food Hydrocolloids 60, 128-137, 2016 | 117 | 2016 |
| 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 | 114 | 2001 |
| Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics NA Mir, CS Riar, S Singh Ultrasonics Sonochemistry 58, 104700, 2019 | 112 | 2019 |
| Effect of heat‐moisture treatment and acid modification on rheological, textural, and differential scanning calorimetry characteristics of sweetpotato starch S Singh, CS Raina, AS Bawa, DC Saxena Journal of Food Science 70 (6), e373-e378, 2005 | 111 | 2005 |
| Isolation of starches from different tubers and study of their physicochemical, thermal, rheological and morphological characteristics S Sukhija, S Singh, CS Riar Starch‐Stärke 68 (1-2), 160-168, 2016 | 110 | 2016 |
| Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential KN Jan, K Zarafshan, S Singh Journal of food measurement and Characterization 11, 423-433, 2017 | 107 | 2017 |
| Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology S Singh, CS Raina, AS Bawa, DC Saxena International Journal of Food Science and Technology 39 (2), 191-200, 2004 | 103 | 2004 |
Dharmesh Chandra SaxenaProfessorAdresă de e-mail confirmată pe sliet.ac.in