| Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics R Sharadanant, K Khan Cereal Chemistry 80 (6), 773-780, 2003 | 220 | 2003 |
| Effect of temperature on properties of extrudates from high starch fractions of navy, pinto and garbanzo beans E GUJSKA, K Khan Journal of Food Science 55 (2), 466-469, 1990 | 191 | 1990 |
| Physicochemical properties of field pea, pinto and navy bean starches E GUJSKA, W D.‐REINHARD, K KHAN Journal of Food Science 59 (3), 634-636, 1994 | 187 | 1994 |
| Effects of genotype and environment on glutenin polymers and breadmaking quality J Zhu, K Khan Cereal Chemistry 78 (2), 125-130, 2001 | 182 | 2001 |
| Developing future human-centered smart cities: Critical analysis of smart city security, Data management, and Ethical challenges K Ahmad, M Maabreh, M Ghaly, K Khan, J Qadir, A Al-Fuqaha Computer Science Review 43, 100452, 2022 | 156 | 2022 |
| Wheat: chemistry and technology K Khan Elsevier, 2016 | 151 | 2016 |
| The effect of wheat flour proteins on mixing and baking-correlations with protein fractions and high molecular weight glutenin subunit composition by gel electrophoresis. K Khan, G Tamminga, O Lukow | 146 | 1989 |
| Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality J Zhu, S Huang, K Khan Journal of Cereal Science 33 (2), 205-212, 2001 | 136 | 2001 |
| Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies Y Bahnassey, K Khan Cereal Chem 63 (3), 216-219, 1986 | 136 | 1986 |
| Effect of hydrophilic gums on frozen dough. I. Dough quality R Sharadanant, K Khan Cereal chemistry 80 (6), 764-772, 2003 | 131 | 2003 |
| Functional properties of extrudates from high starch fractions of navy and pinto beans and corn meal blended with legume high protein fractions E Gujska, K KHAN Journal of Food Science 56 (2), 431-435, 1991 | 118 | 1991 |
| Fortification of spaghetti with edible legumes. 1. Physicochemical, antinutritional, amino acid, and mineral composition. Y Bahnassey, K Khan, R Harrold | 117 | 1986 |
| Polyacrylamide gel electrophoresis for wheat variety identification: Effect of variables on gel properties. K Khan, AS Hamada, J Patek | 103 | 1985 |
| Reduction of flatulence‐causing sugars by high temperature extrusion of pinto bean high starch fractions ZB BOREJSZO, KH KHAN Journal of Food Science 57 (3), 771-777, 1992 | 89 | 1992 |
| Chromosomal location of genes for gliadin polypeptides in durum wheat Triticum turgidum L. LR Joppa, K Khan, ND Williams Theoretical and applied genetics 64, 289-293, 1983 | 89 | 1983 |
| Development, structure, and mechanical properties of the wheat grain PR Shewry, AD Evers, DB Bechtel, J Abecassis, K Khan, P Shewry Wheat Chemistry and Technology, 4th ed.; Khan, K., Shewry, P., Eds, 51-96, 2009 | 83 | 2009 |
| Feed moisture effects on functional properties, trypsin inhibitor and hemagglutinating activities of extruded bean high starch fractions E GUJSKA, K KHAN Journal of Food Science 56 (2), 443-447, 1991 | 82 | 1991 |
| Intelligent fusion of deep features for improved waste classification K Ahmad, K Khan, A Al-Fuqaha IEEE access 8, 96495-96504, 2020 | 81 | 2020 |
| Image‐Based Detection of Plant Diseases: From Classical Machine Learning to Deep Learning Journey RU Khan, K Khan, W Albattah, AM Qamar Wireless Communications and Mobile Computing 2021 (1), 5541859, 2021 | 79 | 2021 |
| STUDIES OF GLUTENIN. XIII: GEL FILTRATION, ISOELECTRIC FOCUSING, AND AMINO ACID COMPOSITION STUDIES K Khan, W Bushuk | 79 | 1979 |
