| A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species. PSR Snigdha Guha, Heena Sharma, Gaurav Deshwal Food Production, Processing and Nutrition 3 (2), 2021 | 79 | 2021 |
| Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend PS Rao, RK Bajaj, B Mann, S Arora, SK Tomar Journal of food science and technology 53, 3834-3843, 2016 | 57 | 2016 |
| Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee) P Bhatia, V Sharma, S Arora, PS Rao International Journal of Food Properties 22 (1), 1-8, 2019 | 29 | 2019 |
| Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysate PS Rao, R Bajaj, B Mann Journal of Food Science and Technology, 2020 | 28 | 2020 |
| Direct estimation of sialic acid in milk and milk products by fluorimetry and its application in detection of sweet whey adulteration in milk PS Rao, R Sharma, YS Rajput Journal of dairy research 79 (4), 495-501, 2012 | 28 | 2012 |
| Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes P Chand, MD Kumar, AK Singh, GK Deshwal, PS Rao, SK Tomar, ... Journal of Food Processing and Preservation 45 (4), e15322, 2021 | 27 | 2021 |
| Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and … H Sharma, AK Singh, GK Deshwal, PS Rao, MD Kumar Food Bioscience 42, 101101, 2021 | 23 | 2021 |
| A novel approach to detect highly manipulated fat adulterant as Reichert–Meissl value-adjuster in ghee (clarified butter) through signature peaks by gas chromatography of … P Pathania, V Sharma, S Arora, PS Rao Journal of food science and technology 57, 191-199, 2020 | 22 | 2020 |
| Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products P Singh, PS Rao, V Sharma, S Arora Trends in Food Science & Technology 107, 57-67, 2021 | 20 | 2021 |
| Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods H Sharma, PS Rao, AK Singh Trends in Food Science & Technology 118, 189-206, 2021 | 19 | 2021 |
| Effect of pH and heat treatment on the antioxidant activity of egg white protein-derived peptides after simulated in-vitro gastrointestinal digestion PS Rao, E Nolasco, A Handa, MJ Naldrett, S Alvarez, K Majumder Antioxidants 9 (11), 1114, 2020 | 19 | 2020 |
| Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review PS Rao, P Singh, V Sharma, S Arora LWT 151, 112069, 2021 | 17 | 2021 |
| Effect of process parameters on the β-galactosidase hydrolysis of lactose and galactooligosaccharide formation in concentrated skim milk P Singh, S Arora, PS Rao, D Kathuria, V Sharma, AK Singh Food Chemistry 393, 133355, 2022 | 14 | 2022 |
| A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition P Pathania, V Sharma, PS Rao, S Arora, NR Panjagari International Journal of Dairy Technology, 2021 | 14 | 2021 |
| Comparison of OPA and pH stat methods for measurement of degree of hydrolysis of alcalase and flavourzyme digested casein PS Rao, A Mayur, NB Harisha, R Bajaj, B Mann Indian J. Dairy Sci 71 (1), 107-109, 2018 | 9 | 2018 |
| Development and validation of an analytical method for determination of bronopol and kathon preservative in milk A Chilbule, R Singh, B Mann, S Arora, R Sharma, PS Rao Journal of food science and technology 56 (6), 3170-3176, 2019 | 8 | 2019 |
| Chitosan and its Application in Dairy Industry PS Rao Agro-Food Science and Technology, 123-136, 2019 | 6 | 2019 |
| Waste to nutrition: The evolution of whey, a byproduct to galactooligosaccharides production N Deshmukh, PS Rao, H Sharma, ... Food Chemistry Advances 4, 100642, 2024 | 3 | 2024 |
| Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage P Chand, MD Kumar, AK Singh, GK Deshwal, PS Rao, H Sharma Journal of Dairy Research 89 (1), 94-99, 2022 | 3 | 2022 |
| A Comparative study on the S-values of cow and buffalo ghee calculated using equations specified in ISO (17678) method of determining the milk fat purity by gas chromatographic … V Sharma, PS Rao, S Arora, L Naik, M Sihag, K Meghwal, K Kumar Indian Journal of Dairy Science 74 (2), 2021 | 3 | 2021 |
sumit aroraPrincipal scientist在 ndri.res.in 的电子邮件经过验证
