| A comprehensive review on impact of non-thermal processing on the structural changes of food components RI Barbhuiya, P Singha, SK Singh Food Research International 149, 110647, 2021 | 152 | 2021 |
| Hydrodynamic cavitation and its application in food and beverage industry: A review N Asaithambi, P Singha, M Dwivedi, SK Singh Journal of Food Process Engineering, e13144, 2019 | 101 | 2019 |
| Current status of non-thermal processing of probiotic foods: A review N Asaithambi, SK Singh, P Singha Journal of Food Engineering 303, 110567, 2021 | 79 | 2021 |
| Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits P Singha, SK Singh, K Muthukumarappan, P Krishnan Food Science & Nutrition 6 (7), 1914-1926, 2018 | 78 | 2018 |
| Ultrasound-assisted rapid biological synthesis and characterization of silver nanoparticles using pomelo peel waste RI Barbhuiya, P Singha, N Asaithambi, SK Singh Food Chemistry 385, 132602, 2022 | 71 | 2022 |
| Reactive extrusion: A review of the physicochemical changes in food systems B Arora, A Yoon, M Sriram, P Singha, SSH Rizvi Innovative Food Science & Emerging Technologies 64, 102429, 2020 | 68 | 2020 |
| Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions P Singha, K Muthukumarappan Food Science and Technology International 24 (5), 447-462, 2018 | 55 | 2018 |
| Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace P Singha, K Muthukumarappan Journal of Food Process Engineering 40 (4), e12513, 2017 | 47 | 2017 |
| Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks P Singha, K Muthukumarappan, P Krishnan Food Science & Nutrition 6 (1), 101-110, 2018 | 45 | 2018 |
| Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts H Rostamabadi, D Bajer, I Demirkesen, Y Kumar, C Su, Y Wang, ... Carbohydrate Polymers 314, 120905, 2023 | 43 | 2023 |
| Recent application of protein hydrolysates in food texture modification N Asaithambi, P Singha, SK Singh Critical reviews in food science and nutrition 63 (30), 10412-10443, 2023 | 39 | 2023 |
| Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review DR Dash, SK Singh, P Singha Critical Reviews in Food Science and Nutrition, 1-16, 2022 | 37 | 2022 |
| Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects R Goyal, P Singha, SK Singh Trends in Food Science & Technology 146, 104377, 2024 | 36 | 2024 |
| Quality changes and freezing time prediction during freezing and thawing of ginger P Singha, K Muthukumarappan Food Science & Nutrition 4 (4), 521-533, 2016 | 36 | 2016 |
| Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid H Rostamabadi, M Nowacka, R Colussi, SF Frasson, I Demirkesen, ... Trends in Food Science & Technology 141, 104208, 2023 | 34 | 2023 |
| Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits P Singha, SK Singh, K Muthukumarappan Journal of Food Process Engineering, e13046, 2019 | 33 | 2019 |
| Novel encapsulation approaches for phytosterols and their importance in food products: A review M Pavani, P Singha, DR Dash, N Asaithambi, SK Singh Journal of Food Process Engineering, e14041, 2022 | 32 | 2022 |
| Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Allium sativum Leaves Using Response Surface Methodology and … S Shekhar, P Prakash, P Singha, K Prasad, SK Singh Foods 12 (9), 1925, 2023 | 31 | 2023 |
| Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology SK Singh, P Singha, K Muthukumarappan Animal Feed Science and Technology 254, 114197, 2019 | 24 | 2019 |
| Emulsifying properties of milk protein concentrate functionalized by supercritical fluid extrusion R Gopirajah, P Singha, S Javad, SSH Rizvi Journal of Food Processing and Preservation 44 (10), e14754, 2020 | 23 | 2020 |
Sushil K SinghNIT Rourkela (Asstt. Prof.) | South Dakota State University, USA (PhD) | IIT Kharagpur (M.Tech)Preverjeni e-poštni naslov na nitrkl.ac.in
