| Recent advances in conventional drying of foods D Maisnam, P Rasane, A Dey, S Kaur, C Sarma Journal of Food Technology and Preservation 1 (1), 25-34, 2017 | 148 | 2017 |
| Nutritional interventions for elderly and considerations for the development of geriatric foods D Kaur, P Rasane, J Singh, S Kaur, V Kumar, DK Mahato, A Dey, ... Current aging science 12 (1), 15-27, 2019 | 143 | 2019 |
| Considerations for development of lactose-free food S Suri, V Kumar, R Prasad, B Tanwar, A Goyal, S Kaur, Y Gat, A Kumar, ... Journal of Nutrition & Intermediary Metabolism 15, 27-34, 2019 | 137 | 2019 |
| Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology S Kaur, BC Sarkar, HK Sharma, C Singh Food and Bioprocess Technology 2, 96-100, 2009 | 134 | 2009 |
| Recent advances in utilization of flaxseed as potential source for value addition P Kaur, R Waghmare, V Kumar, P Rasane, S Kaur, Y Gat OCL 25 (3), A304, 2018 | 105 | 2018 |
| Antioxidant and antimicrobial potential of selected varieties of Piper betle L. (Betel leaf) C Sarma, P Rasane, S Kaur, J Singh, J Singh, Y Gat, U Garba, D Kaur, ... Anais da Academia Brasileira de Ciências 90, 3871-3878, 2018 | 93 | 2018 |
| Recently isolated food-derived antihypertensive hydrolysates and peptides: A review A Kaur, BA Kehinde, P Sharma, D Sharma, S Kaur Food Chemistry 346, 128719, 2021 | 79 | 2021 |
| Bioactives from mushroom: health attributes and food industry applications A Bains, P Chawla, S Kaur, A Najda, M Fogarasi, S Fogarasi Materials 14 (24), 7640, 2021 | 78 | 2021 |
| Effect of hot water blanching time and drying temperature on the thin layer drying kinetics of and anthocyanin degradation in black carrot (Daucus carota L.) shreds U Garba, S Kaur, S Gurumayum, P Rasane Food Technology and Biotechnology 53 (3), 324-330, 2015 | 73 | 2015 |
| Phytochemical Analysis and Characterization of Corn Silk (Zea mays, G5417) J Singh, BS Inbaraj, S Kaur, P Rasane, V Nanda Agronomy 12 (4), 777, 2022 | 64 | 2022 |
| Response surface optimization of conditions for the clarification of guava fruit juice using commercial enzyme S Kaur, BC Sarkar, HK Sharma, C Singh Journal of Food Process Engineering 34 (4), 1298-1318, 2011 | 61 | 2011 |
| Protein isolates: Production, functional properties and application U Garba, S Kaur International journal of current research and review 6 (3), 35, 2014 | 59 | 2014 |
| Bioactive compounds, health benefits and utilisation of Morus spp.– a comprehensive review S Dhiman, V Kumar, CM Mehta, Y Gat, S Kaur The Journal of Horticultural Science and Biotechnology 95 (1), 8-18, 2020 | 57 | 2020 |
| Opioid peptides: an overview of functional significance J Kaur, V Kumar, K Sharma, S Kaur, Y Gat, A Goyal, B Tanwar International Journal of Peptide Research and Therapeutics 26, 33-41, 2020 | 52 | 2020 |
| Caffeine: a boon or bane V Kumar, J Kaur, A Panghal, S Kaur, V Handa Nutrition & Food Science 48 (1), 61-75, 2018 | 52 | 2018 |
| Pomegranate peel phytochemistry, pharmacological properties, methods of extraction, and its application: A comprehensive review J Singh, HP Kaur, A Verma, AS Chahal, K Jajoria, P Rasane, S Kaur, ... ACS omega 8 (39), 35452-35469, 2023 | 51 | 2023 |
| A comprehensive review on unethical honey: Validation by emerging techniques DS Brar, K Pant, R Krishnan, S Kaur, P Rasane, V Nanda, S Saxena, ... Food Control 145, 109482, 2023 | 47 | 2023 |
| 3D food printing: paving way towards novel foods S Singhal, P Rasane, S Kaur, U Garba, A Bankar, J Singh, N Gupta Anais da Academia Brasileira de Ciências 92 (3), e20180737, 2020 | 42 | 2020 |
| Evaluation of the nutritional and quality characteristics of black carrot fortified instant noodles J Singh, S Kaur, P Rasane Current Nutrition & Food Science 14 (5), 442-449, 2018 | 40 | 2018 |
| Effect of drying and pretreatment on anthocyanins, flavenoids and ascorbic acid content of black carrot (Daucus carrota L.) U Garba, S Kaur Journal of Global Biosciences 3 (4), 772-777, 2014 | 39 | 2014 |