| Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review K Kumar, S Srivastav, VS Sharanagat Ultrasonics Sonochemistry 70, 105325, 2021 | 685 | 2021 |
| Advances in application of ultrasound in food processing: A review N Bhargava, RS Mor, K Kumar, VS Sharanagat Ultrasonics Sonochemistry 70, 105293, 2021 | 497 | 2021 |
| Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review N Bhargava, VS Sharanagat, RS Mor, K Kumar Trends in Food Science & Technology 105, 385-401, 2020 | 376 | 2020 |
| Bio-sourced polymers as alternatives to conventional food packaging materials: A review S Sid, RS Mor, A Kishore, VS Sharanagat Trends in Food Science & Technology 115, 87-104, 2021 | 191 | 2021 |
| Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum) P Jogihalli, L Singh, VS Sharanagat LWT-Food Science and Technology 79, 223-233, 2017 | 125 | 2017 |
| Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench] VS Sharanagat, R Suhag, P Anand, G Deswal, R Kumar, A Chaudhary, ... Journal of Cereal Science, 2019 | 111 | 2019 |
| Effect of microwave treatment (low power and varying time) on potato starch: Microstructure, thermo-functional, pasting and rheological properties Y Kumar, L Singh, VS Sharanagat, A Patel, K Kumar International journal of biological macromolecules 155, 27-35, 2020 | 83 | 2020 |
| Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum) P Jogihalli, L Singh, K Kumar, VS Sharanagat Food chemistry 237, 1124-1132, 2017 | 68 | 2017 |
| Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius) KS Srikanth, VS Sharanagat, Y Kumar, R Bhadra, L Singh, PK Nema, ... LWT 99, 8-16, 2019 | 65 | 2019 |
| Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains R Suhag, A Dhiman, G Deswal, D Thakur, VS Sharanagat, K Kumar, ... LWT 150, 111960, 2021 | 60 | 2021 |
| Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics P Jogihalli, L Singh, K Kumar, VS Sharanagat LWT 86, 456-464, 2017 | 58 | 2017 |
| Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum) Y Kumar, VS Sharanagat, L Singh, S Mani Legume Science, e20, 2019 | 46 | 2019 |
| Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties M Nagar, VS Sharanagat, Y Kumar, L Singh Journal of Food Science and Technology, 1-11, 2019 | 44 | 2019 |
| Composition, characteristics and health promising prospects of black wheat: A review VSS Subhamoy Dhua, Kshitiz Kumar, Yogesh Kumar, Lochan Singh Trends in Food Science & Technology 112, 780-794, 2021 | 43 | 2021 |
| Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch M Nagar, VS Sharanagat, Y Kumar, L Singh, S Mani International journal of biological macromolecules 136, 831-838, 2019 | 41 | 2019 |
| Artificial neural network (ANNs) and mathematical modelling of hydration of green chickpea Y Kumar, L Singh, VS Sharanagat, A Tarafdar Information Processing in Agriculture 8 (1), 75-86, 2021 | 37 | 2021 |
| Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch R Singh, VS Sharanagat International Journal of Biological Macromolecules 164, 1061-1069, 2020 | 37 | 2020 |
| Modeling the effect of temperature on the hydration kinetic whole moong grain VS Sharanagat, V Kansal, K Kumar Journal of the Saudi Society of Agricultural Sciences 17 (3), 268-274, 2018 | 35 | 2018 |
| Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum) S Dhua, A Kheto, VS Sharanagat, L Singh, K Kumar, PK Nema Food Chemistry 365, 130372, 2021 | 32 | 2021 |
| Quality attributes of convective hot air dried Spine Gourd (Momordica dioica Roxb. ex Willd) slices Y Kumar, L Singh, VS Sharanagat, S Mani, S Kumar, A Kumar Food Chemistry, 2021 | 28 | 2021 |
Dr. Kshitiz KumarAssistant Professor, A D Patel Institute of Technology, The CVM University在 adit.ac.in 的电子邮件经过验证
