| A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations Pramod K Prabhakar, Siddhartha Vatsa, Prem P Srivastav, Sant S Pathak Food Research International, 109157, 2020 | 264 | 2020 |
| Nutritional Composition, Anti-Nutritional Factors, Pre-treatments-cum-Processing Impact and Food Formulation Potential of Faba Bean (Vicia Faba L.): A Comprehensive Review KA Rahate, M Madhumita, PK Prabhakar LWT- Food Science and Technology, 110796, 2021 | 161 | 2021 |
| Physico-chemical and cooking characteristics of Azad basmati A Deepak Kumar Verma, Mukesh Mohan, Pramod K Prabhakar, Prem Prakash Srivastav International Food Research Journal 22 (4), 1380-1389, 2015 | 93 | 2015 |
| Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food material Atul Dhiman, Pramod K Prabhakar Journal of Food Engineering, 2020 | 84* | 2020 |
| Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health Rachna Gopta, Murlidhar Meghwal, Pramod K Prabhakar Trends in Food Science & Technology, 2021 | 68 | 2021 |
| Ultrasonication of mayonnaise formulated with xanthan and guar gums: rheological modeling, effects on optical properties and emulsion stability Y Kumar, S Roy, A Devra, A Dhiman, PK Prabhakar LWT-Food Science and Technology, 111632, 2021 | 53 | 2021 |
| Status of beetroot processing and processed products: Thermal and emerging technologies intervention A Dhiman, R Suhag, DS Chauhan, D Thakur, S Chhikara, PK Prabhakar Trends in Food Science & Technology 114, 443-458, 2021 | 45 | 2021 |
| Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products A Dhiman, R Suhag, D Thakur, V Gupta, PK Prabhakar Food Reviews International 38 (sup1), 286-316, 2022 | 44 | 2022 |
| Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review N Ghanghas, MT Mukilan, S Sharma, Prabhakar, Pramod K Food Reviews International, 1-30, 2020 | 43 | 2020 |
| Optimization and characterization of soybean oil-carnauba wax oleogel D Thakur, A Singh, PK Prabhakar, M Meghwal, A Upadhyay LWT 157, 113108, 2022 | 42 | 2022 |
| Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior HA Makroo, PK Prabhakar, NK Rastogi, B Srivastava LWT food science and Technology 103, 316-324, 2019 | 38 | 2019 |
| Effect of Moisture Content on the Engineering Properties of Jamun (Syzygium cumini) Seed Ayushi Bajpai, Yogesh Kumar, Himani Singh, Pramod K Prabhakar, Murlidhar Meghwal Journal of Food Process Engineering, 2020 | 33 | 2020 |
| Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish PK Prabhakar, PP Srivastav, SS Pathak Journal of Aquatic Food Product Technology 28 (5), 452-464, 2019 | 33 | 2019 |
| Microwave drying of banana blossom (Musa acuminata): Mathematical modeling and drying energetics P Jha, M Meghwal, PK Prabhakar Journal of Food Processing and Preservation, e15717, 2021 | 32 | 2021 |
| Moisture Dependent Physical Properties of Chironji (Buchanania lanzan) Nut Jitendra Kumar, Pramod K Prabhakar, Prem P Srivastav, Pradeep K Bhowmick Journal of Agricultural Engineering 53 (2), 45-54, 2016 | 30 | 2016 |
| Influence of temperature on vacuum drying characteristics, functional properties, and micro structure of Aloe vera (Aloe barbadensis Miller) gel Jha R.K., Prabhakar P.K., Srivastav P.P., Rao V.V. Research in Agricultural Engineering 61 (4), 141-149, 2015 | 24* | 2015 |
| Fruit peel bioactives, valorisation into nanoparticles and potential applications: A review Rajat Suhag, Rohit Kumar, Atul Dhiman, Arun Sharma, Pramod K. Prabhakar ... Critical Reviews in Food Science and Nutrition, 2022 | 23* | 2022 |
| Physical characterization of Chironji (Buchanania lanzan) nut and kernels Jitendra Kumar, Pramod K Prabhakar, Prem P Srivastav, Pradeep K Bhowmick Food Sci. Res. J 5 (2), 148-153, 2014 | 21 | 2014 |
| Energy consumption during manufacturing of different dairy products in a commercial dairy plant: A case study PK Prabhakar, PP Srivastav, K Murari Asian Journal of Dairy and Food Research 34 (2), 98-103, 2015 | 20 | 2015 |
| Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties N Ghanghas, PK Prabhakar, S Sharma, TM Mukilan LWT-Food Science and Technology, 111830, 2021 | 16 | 2021 |
Prem Prakash SrivastavProfessor of Food Technology, Indian Institute of Technology, Kharagpur, India在 agfe.iitkgp.ac.in 的电子邮件经过验证
