| Prevalence and approaches to manage iron deficiency anemia (IDA) S Bathla, S Arora Critical Reviews in Food Science and Nutrition 62 (32), 8815-8828, 2022 | 58 | 2022 |
| Heavy metals toxicity S Bathla, T Jain International Journal of Health Sciences and Research 6 (5), 361-368, 2016 | 29 | 2016 |
| Nutritive value S Bathla, M Jaidka, R Kaur Maize-production and use, 2019 | 21 | 2019 |
| Improved technologies for higher maize production M Jaidka, S Bathla, R Kaur Maize-production and use, 2019 | 16 | 2019 |
| Plant sterols for human health-A review T Jain, S Bathla Journal of Applied and Natural Science 7 (2), 1081-1087, 2015 | 8 | 2015 |
| Assessment of food habits and dietary intake of rural women S Bathla, M Sharma, R Bala Journal of Krishi Vigyan 7 (1), 25-29, 2018 | 6 | 2018 |
| Impact of double fortified salt (DFS) supplementation on the nutritional profile: anaemic adolescent girls S Bathla, K Grover Chem Sci Rev Lett 6, 1630-7, 2017 | 5 | 2017 |
| 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 (4), 2021 | 4 | 2021 |
| DIETARY DIVERSITY IN RELATION TO NUTRIENT ADEQUACY AND ANTHROPOMETRIC STATUS OF RURAL PRE SCHOOL CHILDREN S Bathla Punjab Agricultural University, Ludhiana, 2011 | 4 | 2011 |
| Development of mung bean (Vigna radiate L.)‐based next‐generation vegan milk: Processing, nutritional composition and quality attributes S Joshi, S Bathla, A Singh, M Sharma, B Stephen Inbaraj, K Sridhar International Journal of Food Science & Technology 58 (2), 785-794, 2023 | 3 | 2023 |
| Effect of vocational training programme on preservation of fruits and vegetables for self help group members S Bathla, M Sharma, R Bala Journal of Krishi Vigyan 7 (special), 44-47, 2018 | 3 | 2018 |
| Effect of supplementation of double fortified salt in mid day meal programme on the nutritional status of anaemic children S Bathla, K Grover Indian Journal of Agricultural Biochemistry 29 (2), 189-194, 2016 | 3 | 2016 |
| Availability of iron and iodine from commonly consumed recipes using double fortified salt S Bathla, K Grover Asian Journal of Dairy and Food Research 35 (3), 251-254, 2016 | 3 | 2016 |
| Storage stability of double fortified salt S Bathla, K Grover International Journal of Science and Research 4 (5), 1421-1424, 2015 | 3 | 2015 |
| Factors responsible for contributing anxiety among the working women in Punjab S Bathla, S Sharma Journal of Krishi Vigyan 8 (1), 128-132, 2019 | 2 | 2019 |
| Physio and organoleptic characteristics of tomatoes and ketchup prepared from different varieties of tomato S Bathla, M Sharma, R Bala Journal of Krishi Vigyan 7 (2), 190-193, 2019 | 2 | 2019 |
| Packaging for convenience and maintaining nutritional value of foods T Jain, S Bathla International Journal of Wellness 2 (1), 115-118, 2016 | 2 | 2016 |
| Role of nanotechnology in food era S Bathla, T Jain, K Bains International journal of health sciences and research 5 (6), 581-591, 2015 | 2 | 2015 |
| Impact and storage stability of double fortified salt S Bathla, K Grover Advances in Plants and Agriculture Research 8 (3), 299-302, 2018 | 1 | 2018 |
| Edible Salt Enriched with Ferrous Sulphate Along with Low Cost Benefit Ratio (C: B) Helps in Curbing Iron Deficiency Anaemia (IDA) S Bathla, K Grover Chemical Science Review and Letters 6 (21), 88-93, 2017 | 1 | 2017 |
