| Enhanced production of amylase by optimization of nutritional constituents using response surface methodology G Dey, A Mitra, R Banerjee, BR Maiti Biochemical Engineering Journal 7 (3), 227-231, 2001 | 210 | 2001 |
| Immobilization of alpha-amylase produced by Bacillus circulans GRS 313 G Dey, S Bhupinder, R Banerjee Brazilian Archives of Biology and Technology 46, 167-176, 2003 | 156 | 2003 |
| Detection of major phenolic acids from dried mesocarpic husk of mature coconut by thin layer chromatography G Dey, A Sachan, S Ghosh, A Mitra Industrial Crops and Products 18 (2), 171-176, 2003 | 67 | 2003 |
| Immobilization of α-amylase from Bacillus circulans GRS 313 on coconut fiber G Dey, V Nagpal, R Banerjee Applied biochemistry and biotechnology 102, 303-313, 2002 | 65 | 2002 |
| Profiling C6–C3 and C6–C1 phenolic metabolites in Cocos nucifera G Dey, M Chakraborty, A Mitra Journal of Plant Physiology 162 (4), 375-381, 2005 | 64 | 2005 |
| Purification and characterization of maltooligosaccharide-forming amylase from Bacillus circulans GRS 313 G Dey, S Palit, R Banerjee, BR Maiti Journal of industrial microbiology and biotechnology 28, 193-200, 2002 | 63 | 2002 |
| Non-dairy probiotic foods: innovations and market trends G Dey Innovations in technologies for fermented food and beverage industries, 159-173, 2018 | 49 | 2018 |
| Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia B Negi, R Kaur, G Dey Food & function 4 (2), 240-248, 2013 | 42 | 2013 |
| A validated HPLC method for simultaneous determination of 2-hydroxy-4-methoxybenzaldehyde and 2-hydroxy-4-methoxybenzoic acid in root organs of Hemidesmus indicus D Sircar, G Dey, A Mitra Chromatographia 65, 349-353, 2007 | 41 | 2007 |
| Design of probiotic-fortified food matrices influence their antipathogenic potential S Sireswar, G Dey, TK Sreesoundarya, D Sarkar Food bioscience 20, 28-35, 2017 | 35 | 2017 |
| Comparative analysis of total phenolic content in sea buckthorn wine and other selected fruit wines B Negi, G Dey Jaypee University of Information Technology, Solan, HP, 2009 | 33 | 2009 |
| Unusually high quantity of 4-hydroxybenzoic acid accumulation in cell wall of palm mesocarps M Chakraborty, K Das, G Dey, A Mitra Biochemical systematics and ecology 34 (6), 509-513, 2006 | 31 | 2006 |
| Can fruit wines be considered as functional food?—An overview G Dey, B Negi, A Gandhi CSIR, 2009 | 26 | 2009 |
| Perspectives on global fermented foods S Soni, G Dey British Food Journal 116 (11), 1767-1787, 2014 | 25 | 2014 |
| Influence of fruit-based beverages on efficacy of Lacticaseibacillus rhamnosus GG (Lactobacillus rhamnosus GG) against DSS-induced intestinal inflammation S Sireswar, G Dey, S Biswas Food Research International 149, 110661, 2021 | 24 | 2021 |
| Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet? G Dey, S Sireswar Critical Reviews in Food Science and Nutrition 61 (12), 2034-2046, 2021 | 23 | 2021 |
| Metal‐Organic Framework Derived Nanostructured Bifunctional Electrocatalysts for Water Splitting G Dey, Shadab, A Aijaz ChemElectroChem 8 (20), 3782-3803, 2021 | 18 | 2021 |
| History of food traceability D Montet, G Dey Food traceability and authenticity, 1-30, 2017 | 18 | 2017 |
| Adhesion and anti-inflammatory potential of Lactobacillus rhamnosus GG in a sea buckthorn based beverage matrix S Sireswar, S Biswas, G Dey Food & function 11 (3), 2555-2572, 2020 | 17 | 2020 |
| An overview of drug repurposing G Dey J. Med. Sci. Clin. Res. 7, 55-56, 2019 | 16 | 2019 |
