| Recent trends in the use of natural antioxidants for meat and meat products Y Kumar, DN Yadav, T Ahmad, K Narsaiah Comprehensive Reviews in Food Science and Food Safety 14 (6), 796-812, 2015 | 633 | 2015 |
| Quality characteristics of vegetable-blended wheat–pearl millet composite pasta DN Yadav, M Sharma, N Chikara, T Anand, S Bansal Agricultural Research 3, 263-270, 2014 | 112 | 2014 |
| Improved storage stability of pearl millet flour through microwave treatment DN Yadav, T Anand, J Kaur, AK Singh Agricultural Research 1, 399-404, 2012 | 108 | 2012 |
| Rheological and functional properties of heat moisture treated pearl millet starch M Sharma, DN Yadav, AK Singh, SK Tomar Journal of Food Science and Technology 52, 6502-6510, 2015 | 92 | 2015 |
| Microwave technology for disinfestation of cereals and pulses: An overview DN Yadav, T Anand, M Sharma, RK Gupta Journal of food science and technology 51, 3568-3576, 2014 | 90 | 2014 |
| Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India A Panghal, DN Yadav, BS Khatkar, H Sharma, V Kumar, N Chhikara Nutrition & Food Science 48 (4), 561-578, 2018 | 77 | 2018 |
| Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch M Sharma, AK Singh, DN Yadav, S Arora, RK Vishwakarma Lwt 73, 52-59, 2016 | 74 | 2016 |
| Co-extrusion of pearl millet-whey protein concentrate for expanded snacks DN Yadav, T Anand, Navnidhi, AK Singh International Journal of Food Science and Technology 49 (3), 840-846, 2014 | 71 | 2014 |
| Effect of fiber incorporation on rheological and chapati making quality of wheat flour DN Yadav, A Rajan, GK Sharma, AS Bawa Journal of Food Science and Technology 47 (2), 166-173, 2010 | 62 | 2010 |
| Optimization of process conditions for developing yoghurt like probiotic product from peanut S Bansal, M Mangal, SK Sharma, DN Yadav, RK Gupta Lwt 73, 6-12, 2016 | 61 | 2016 |
| Storage stability and pasting properties of hydrothermally treated pearl millet flour DN Yadav, J Kaur, T Anand, AK Singh International Journal of Food Science & Technology, 2012 | 60 | 2012 |
| Optimization of spray drying process parameters for production of groundnut milk powder D Saha, SK Nanda, DN Yadav Powder Technology 355, 417-424, 2019 | 59 | 2019 |
| Development and shelf-life evaluation of pearl millet based upma dry mix S Balasubramanian, DN Yadav, J Kaur, T Anand Journal of Food Science and Technology, 1-8, 2012 | 59 | 2012 |
| Status of pulse milling processes and technologies: A review RK Vishwakarma, US Shivhare, RK Gupta, DN Yadav, A Jaiswal, ... Critical reviews in food science and nutrition 58 (10), 1615-1628, 2018 | 56 | 2018 |
| Effect of heat-moisture treatment on resistant starch content as well as heat and shear stability of pearl millet starch M Sharma, DN Yadav, AK Singh, SK Tomar Agricultural Research 4, 411-419, 2015 | 55 | 2015 |
| Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis DN Yadav, PE Patki, GK Sharma, AS Bawa International Journal of Food Science and Technology 43 (7), 1217-1225, 2008 | 53 | 2008 |
| Studies on fortification of wheat flour with defatted rice bran for chapati making DN Yadav, KK Singh, J Rehal Journal of Food Science and Technology 49 (1), 96-102, 2012 | 52 | 2012 |
| Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti) A Panghal, BS Khatkar, DN Yadav, N Chhikara Cereal Chemistry 96 (1), 86-94, 2019 | 50 | 2019 |
| Effect of partially de-oiled peanut meal flour (DPMF) on the nutritional, textural, organoleptic and physico chemical properties of biscuits Y Deep Narayan, T Neharika, S Kappat Valiyapeediyekkal Food and Nutrition Sciences 2012, 2012 | 50 | 2012 |
| Fibres as an additive for oil reduction in deep fat fried poori DN Yadav, A Rajan Journal of Food Science and Technology, 1-7, 2011 | 47 | 2011 |
Monika SharmaSothern Regional Station, ICAR-National Dairy Research Institute, Bangaloreยืนยันอีเมลแล้วที่ icar.gov.in