| Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application DK Verma, M Thakur, S Singh, S Tripathy, AK Gupta, D Baranwal, ... Food Bioscience 46, 101594, 2022 | 70 | 2022 |
| Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments NK Mahanti, SK Chakraborty, A Sudhakar, DK Verma, S Shankar, ... Future Foods 3, 100024, 2021 | 34 | 2021 |
| Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect AK Niamah, STG Al-Sahlany, SA Ibrahim, DK Verma, M Thakur, S Singh, ... Food Bioscience 44, 101458, 2021 | 26 | 2021 |
| Encapsulated food products as a strategy to strengthen immunity against COVID-19 S Tripathy, DK Verma, M Thakur, AR Patel, PP Srivastav, S Singh, ... Frontiers in Nutrition 8, 673174, 2021 | 23 | 2021 |
| Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage S Kumar, V Krishali, P Purohit, I Saini, V Kumar, S Singh, S Upadhyay, ... Journal of Food Processing and Preservation 46 (2), e16280, 2022 | 13 | 2022 |
| Physico-chemical and sensory analysis of carrot supplemented paneer kheer A Kumar, RK Pandey, S Singh, S Kumar, P Gautam, KK Joshi Int. J. Cur. Res. Rev 12, 140-4, 2020 | 5 | 2020 |
