| Coleus aromaticus: a therapeutic herb with multiple potentials DD Wadikar, PE Patki Journal of food science and technology 53, 2895-2901, 2016 | 67 | 2016 |
| Effect of storage on physico-chemical, microbiological and sensory quality of bottlegourd-basil leaves juice. TK Majumdar, DD Wadikar, CR Vasudish, KS Premavalli, AS Bawa | 61 | 2011 |
| Development of ginger based ready-to-eat appetizers by response surface methodology DD Wadikar, C Nanjappa, KS Premavalli, AS Bawa Appetite 55 (1), 76-83, 2010 | 48 | 2010 |
| Lipid profile of finger millet (Eleusine coracana) varieties. DD Wadikar, KS Premavalli, YS Satyanarayanaswamy, AS Bawa | 47 | 2007 |
| Effect of variety and processing on antinutrients in finger millet. DD Wadikar, CR Vasudish, KS Premavalli, AS Bawa | 39 | 2006 |
| Development of shelf stable pepper based appetizers by response surface methodology (RSM) DD Wadikar, TK Majumdar, C Nanjappa, KS Premavalli, AS Bawa LWT-Food Science and Technology 41 (8), 1400-1411, 2008 | 33 | 2008 |
| Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India RH Bepary, DD Wadikar, SB Neog, PE Patki Journal of food science and technology 54, 973-986, 2017 | 28 | 2017 |
| Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats DD Wadikar, KS Premavalli Appetite 57 (1), 131-133, 2011 | 26 | 2011 |
| Rice bean: nutritional vibrant bean of Himalayan belt (North East India) RH Bepary, DD Wadikar, PE Patki Nutrition & Food Science 46 (3), 412-431, 2016 | 18 | 2016 |
| Optimisation of a Multi-Millet Ready-to-Eat Extruded Snack with Digestibility and Nutritional Perspective PPEPV Wadikar DD, Kangane SS Indian Journal of Nutrition 1 (1), 104-110, 2014 | 18 | 2014 |
| Ajowan (Trachyspermum ammi) munch: A shelf stable ready-to-eat appetizer, its development and storage DD Wadikar, KS Premavalli International Food Research Journal 19 (1), 321, 2012 | 17 | 2012 |
| Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions KS Premavalli, DD Wadikar, C Nanjappa Appetite 53 (1), 127-130, 2009 | 17 | 2009 |
| Appetite control and obesity DD Wadikar, KS Premavalli Critical reviews in food science and nutrition 52 (10), 949-956, 2012 | 15 | 2012 |
| Development and storage stability of aseptically processed ashgourd-mint leaves juice TK Majumdar, DD Wadikar, AS Bawa International Food Research Journal 19 (3), 823-828, 2012 | 13 | 2012 |
| HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India RH Bepary, DD Wadikar Journal of food science and technology 56, 1655-1662, 2019 | 11 | 2019 |
| Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology DD Wadikar, KS Premavalli International Food Research Journal 20 (6), 3041, 2013 | 11 | 2013 |
| Effect of appetizer administration on plasma leptin level in human volunteers DD Wadikar, KS Premavalli International Journal of Food Sciences and Nutrition 62 (2), 148-151, 2011 | 11 | 2011 |
| Development of ready-to-eat appetisers based on pepper and their quality evaluation DD Wadikar, C Nanjappa, KS Premavalli, AS Bawa Journal of food science and technology 47, 638-643, 2010 | 11 | 2010 |
| Engineering properties of rice-bean varieties from north-east India RH Bepary, DD Wadikar, PE Patki Journal of Agricultural Engineering 55 (3), 32-42, 2018 | 10 | 2018 |
| Optimization of ginger‐based ready‐to‐drink appetizer by response surface methodology and its shelf stability DD Wadikar, KS Premavalli Journal of Food Processing and Preservation 36 (6), 489-496, 2012 | 10 | 2012 |
Dr. Rejaul Hoque Bepary, PhD (Food...Jr. Scientist (Food Technology)Verified email at aau.ac.in
