| Development of chitosan based edible films: process optimization using response surface methodology TP Singh, MK Chatli, J Sahoo Journal of Food Science and Technology 52 (5), 2530-2543, 2015 | 167 | 2015 |
| Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions H Sharma, SK Mendiratta, RK Agrawal, K Gurunathan, S Kumar, TP Singh LWT-Food Science and Technology 81, 118-127, 2017 | 117 | 2017 |
| Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review P Singh, T Singh, N Gandhi Food reviews international 34 (3), 226-247, 2018 | 24 | 2018 |
| Drumstick (Moringa Oleifera) as a food additive in livestock products TP Singh, P Singh, P Kumar Nutrition & Food Science 45 (3), 423-432, 2015 | 22 | 2015 |
| In vitro study on antimicrobial, antioxidant, FT-IR and GC–MS/MS analysis of Piper betle L. leaves extracts TP Singh, G Chauhan, RK Agrawal, SK Mendiratta Journal of Food Measurement and Characterization 13 (1), 466-475, 2019 | 21 | 2019 |
| Yak milk and milk products: functional, bioactive constituents and therapeutic potential TP Singh, S Arora, M Sarkar International Dairy Journal, 105637, 2023 | 17 | 2023 |
| Response surface modeling and optimization of tomato puree–casein bio-composite films TP Singh, G Chauhan, RK Agrawal, SK Mendiratta Iranian Polymer Journal 27 (11), 861-879, 2018 | 17 | 2018 |
| Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology A Arya, SK Mendiratta, TP Singh, R Agarwal, SK Bharti Journal of food science and technology 54 (13), 4220-4228, 2017 | 16 | 2017 |
| Non thermal preservation of meat by irradiation: A review PK Singh, AK Verma, R Ranjan, TP Singh, D Kumar, P Kumar J Food Res Technol 3 (1), 07-13, 2015 | 16 | 2015 |
| A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (Arunachali Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive … TP Singh, GK Deshwal, J Bam, V Paul European Journal of Lipid Science and Technology 124 (3), 2100101, 2022 | 11 | 2022 |
| Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk paneer under various storage temperatures TP Singh, RK Raigar, J Bam, V Paul Journal of Food Processing and Preservation 46 (1), e16114, 2022 | 11 | 2022 |
| Development of plant extracts based indicator for monitoring quality of fresh chicken meat during storage at room temperature (25±1 C) S Talukder, SK Mendiratta, RR Kumar, RK Agarwal, A Soni, S Chand, ... Journal of Animal Research 7 (4), 751-755, 2017 | 9 | 2017 |
| Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product TP Singh, G Chauhan, SK Mendiratta, RK Agrawal, S Arora Journal of food science and technology 56 (6), 3043-3054, 2019 | 8 | 2019 |
| Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage PSST Deepshikha Deuri, Pragati Hazarika, Tarun Pal Singh, Lalchamliani Chhangte Veterinary World 9 (6), 587-594, 2016 | 8 | 2016 |
| Development and quality characterization of mutton snack S Talukder, SK Mendiratta, A Soni, TP Singh, L Chhangte, RR Kumar, ... Nutrition & Food Science, 2015 | 8 | 2015 |
| Advances in computer vision technology for foods of animal and aquatic origin (a) TP Singh, MK Chatli, P Singh, P Kumar J Meat Sci Technol 1, 40-49, 2013 | 8 | 2013 |
| In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio‐composite film on storage stability of goat meat balls TP Singh, G Chauhan, SK Mendiratta, RK Agrawal, S Arora, AK Verma, ... Journal of Food Science 87 (5), 2083-2095, 2022 | 6 | 2022 |
| Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product) L Lalchamliani, P Hazarika, TP Singh, S Talukder Nutrition & Food Science, 2015 | 6 | 2015 |
| Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening TP Singh, S Arora, SG Borad, J Bam, V Paul, R Thomas, M Sarkar Food Bioscience 51, 102213, 2023 | 5 | 2023 |
| Evaluation of physico-chemical and organoleptic characteristics of sweetened stirred plum (Prunes domestica) yoghurt during storage S Arora, G Chaudhary, U Yadav, TP Singh, S Bathla Indian Journal of Dairy Science 74 (3), 294-300, 2021 | 4 | 2021 |
Pavan KumarGuru Angad Dev Veterinary and Animal Sciences University Ludhiana, India & Universiti Putra Malaysia在 gadvasu.in 的电子邮件经过验证
