| Enzyme-assisted extraction of flavorings and colorants from plant materials HB Sowbhagya, VN Chitra Critical reviews in food science and nutrition 50 (2), 146-161, 2010 | 266 | 2010 |
| Chemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolens L.): An Overview HB Sowbhagya Critical reviews in food science and nutrition 54 (3), 389-398, 2014 | 212 | 2014 |
| Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe) D Manasa, P Srinivas, HB Sowbhagya Food Chemistry 139 (1-4), 509-514, 2013 | 170 | 2013 |
| Spent residue from cumin–a potential source of dietary fiber HB Sowbhagya, PF Suma, S Mahadevamma, RN Tharanathan Food chemistry 104 (3), 1220-1225, 2007 | 150 | 2007 |
| Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview HB Sowbhagya Critical reviews in food science and nutrition 53 (1), 1-10, 2013 | 146 | 2013 |
| Effect of enzymes on extraction of volatiles from celery seeds HB Sowbhagya, P Srinivas, N Krishnamurthy Food chemistry 120 (1), 230-234, 2010 | 131 | 2010 |
| Evaluation of enzyme-assisted extraction on quality of garlic volatile oil HB Sowbhagya, KT Purnima, SP Florence, AGA Rao, P Srinivas Food chemistry 113 (4), 1234-1238, 2009 | 123 | 2009 |
| Natural colorant from marigold-chemistry and technology HB Sowbhagya, SR Sampathu, N Krishnamurthy Food Reviews International 20 (1), 33-50, 2004 | 116 | 2004 |
| Stability of water-soluble turmeric colourant in an extruded food product during storage HB Sowbhagya, S Smitha, SR Sampathu, N Krishnamurthy, ... Journal of food Engineering 67 (3), 367-371, 2005 | 94 | 2005 |
| Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds HB Sowbhagya, P Srinivas, KT Purnima, N Krishnamurthy Food chemistry 127 (4), 1856-1861, 2011 | 93 | 2011 |
| Evaluation of size reduction and expansion on yield and quality of cumin (Cuminum cyminum) seed oil HB Sowbhagya, BVS Rao, N Krishnamurthy Journal of food engineering 84 (4), 595-600, 2008 | 73 | 2008 |
| Osmotic dehydration assisted impregnation of curcuminoids in coconut slices AN Bellary, HB Sowbhagya, NK Rastogi Journal of Food Engineering 105 (3), 453-459, 2011 | 65 | 2011 |
| Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens MM Naidu, H Khanum, G Sulochanamma, HB Sowbhagya, UH Hebbar, ... Drying Technology 30 (8), 808-816, 2012 | 49 | 2012 |
| Anti‐hypercholesterolemic influence of the spice cardamom (Elettaria cardamomum) in experimental rats S Nagashree, KK Archana, P Srinivas, K Srinivasan, HB Sowbhagya Journal of the Science of Food and Agriculture 97 (10), 3204-3210, 2017 | 44 | 2017 |
| Evaluation of size reduction on the yield and quality of celery seed oil HB Sowbhagya, SR Sampathu, N Krishnamurthy Journal of food engineering 80 (4), 1255-1260, 2007 | 44 | 2007 |
| Effect of pretreatments on extraction of pigment from marigold flower HB Sowbhagya, SB Sushma, NK Rastogi, MM Naidu Journal of food science and technology 50, 122-128, 2013 | 39 | 2013 |
| Studies on quality of turmeric (Curcuma longa) in relation to curing methods SR Sampathu, N Krishnamurthy, HB Sowbhagya, ML Shankaranarayana Journal of Food Science and Technology 25 (3), 152-155, 1988 | 38 | 1988 |
| Value-added processing of by-products from spice industry HB Sowbhagya Food Quality and Safety 3 (2), 73-80, 2019 | 29 | 2019 |
| Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis) SR Adsare, AN Bellary, HB Sowbhagya, R Baskaran, M Prakash, ... Journal of Food Engineering 175, 24-32, 2016 | 29 | 2016 |
| Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger JM George, HB Sowbhagya, NK Rastogi Drying Technology 36 (9), 1107-1116, 2018 | 28 | 2018 |
