| Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour H Pandey, P Awasthi Journal of food science and technology 52, 1054-1060, 2015 | 129 | 2015 |
| Effect of incorporation of liquid dairy by-products on chemical characteristics of soy-fortified biscuits P Awasthi, MC Yadav Journal of food science and technology (Mysore) 37 (2), 158-161, 2000 | 72 | 2000 |
| Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology B Rana, P Awasthi, BK Kumbhar Journal of food science and technology 49, 103-109, 2012 | 32 | 2012 |
| Nutrient composition and physico-chemical characteristics of Aloe vera (Aloe barbadensis) powder S Gautam, P Awasthi Journal of Food Science and Technology-Mysore 44 (2), 224-225, 2007 | 32 | 2007 |
| sensory and nutritional evaluation of value added cakes formulated by incorporating beetroot powder pinki and pratima Awasthi international journal of Food and Nutritional Sciences 3 (6), 145-148, 2014 | 22 | 2014 |
| Optimization of levels of ingredients and drying air temperature in development of dehydrated carrot halwa using response surface methodology. D Basantpure, BK Kumbhar, PA Pratima Awasthi | 20 | 2003 |
| Quality analysis of composite flour and its effectiveness for Chapatti formulation P Tangariya, A Sahoo, P Awasthi, A Pandey Journal of Pharmacognosy and Phytochemistry 7 (4), 1013-1019, 2018 | 19 | 2018 |
| Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes N Tiwari, P Awasthi Journal of Food Science and Technology 51, 2256-2259, 2014 | 19 | 2014 |
| Reducing hydrocyanic acid content, nutritional and sensory quality evaluation of edible bamboo shoot based food products P Pokhariya, P Tangariya, A Sahoo, P Awasthi, A Pandey International Journal of Chemical Studies 6 (4), 1079-1084, 2018 | 10 | 2018 |
| Formulation of beetroot candy using simple processing techniques and quality evaluation A Dobhal, P Awasthi Journal of Pharmacognosy and Phytochemistry 8 (4), 913-916, 2019 | 9 | 2019 |
| Development and evaluation of cereal-legume based ladoo supplemented with Ashwagandha (Withania somnifera) PC Indu, P Awasthi Pharma Innov. J 7, 358-362, 2018 | 9 | 2018 |
| Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles A Dobhal, P Awasthi, NC Shahi, A Kumar, B Bisht, S Joshi, V Kumar, ... Journal of Food Measurement and Characterization 18 (3), 1759-1775, 2024 | 7 | 2024 |
| A spectrum of leprosy reactions triggered by Covid‐19 vaccination: a series of four cases N Saraswat, DM Tripathy, S Kumar, P Awasthi, MM Gopal Journal of the European Academy of Dermatology and Venereology, 2022 | 7 | 2022 |
| Evaluation of physical properties and sensory attributes of biscuits developed from whole wheat flour supplemented with horse gram flour H Joshi, P Awasthi Journal of Pharmacognosy and Phytochemistry 9 (5), 1652-1656, 2020 | 7 | 2020 |
| Physical properties and nutritional composition of tamarind kernel powder and quality evaluation of instant chutney mix prepared incorporating tamarind kernel powder BR Sarkar, P Awasthi, H Joshi Journal of Pharmacognosy and Phytochemistry 7 (6), 1342-1346, 2018 | 7 | 2018 |
| Comparison of nutritional profile of barley flour and refined wheat flour A Dobhal, P Awasthi The Pharma Innovation Journal 10 (8), 1615-1621, 2021 | 6 | 2021 |
| Effect of incorporation of defatted soy flour on physical and sensory quality of biscuits P Awasthi, MC Yadav, A Misra Beverage and Food World 26 (6), 14-16, 1999 | 6 | 1999 |
| Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits H Joshi, P Awasthi, NC Shahi Journal of Food Processing and Preservation 46 (12), e17170, 2022 | 5 | 2022 |
| Physical properties of green gram and tamarind kernel and analysis of functional properties of composite flours incorporating tamarind kernel powder S Shukla, P Awasthi International Journal of Science and Research 6 (9), 632-637, 2017 | 5 | 2017 |
| Quality evaluation of biscuits containing parboiled rice bran A Chaudhary, P Awasthi Journal of Food Science and Technology 46 (1), 83-84, 2009 | 5 | 2009 |
