| Riboflavin and health: A review of recent human research K Thakur, SK Tomar, AK Singh, S Mandal, S Arora Critical reviews in food science and nutrition 57 (17), 3650-3660, 2017 | 276 | 2017 |
| Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification A Goyal, V Sharma, MK Sihag, SK Tomar, S Arora, L Sabikhi, AK Singh Powder Technology 286, 527-537, 2015 | 185 | 2015 |
| Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method–Milk fortification AKS C Gupta, P Chawla, S Arora, SK Tomar Food Hydrocolloids 43, 622-628, 2015 | 150 | 2015 |
| Handbook of pesticides: methods of pesticide residues analysis LML Nollet, HS Rathore CRC press, 2016 | 136 | 2016 |
| Effect of succinylation on physicochemical and functional properties of milk protein concentrate BG Shilpashree, S Arora, P Chawla, SK Tomar Food Research International 72, 223-230, 2015 | 117 | 2015 |
| Heat stability and calcium bioavailability of calcium-fortified milk G Singh, S Arora, GS Sharma, JS Sindhu, VK Kansal, RB Sangwan LWT-Food Science and Technology 40 (4), 625-631, 2007 | 116 | 2007 |
| Milk protein concentrates: opportunities and challenges GS Meena, AK Singh, NR Panjagari, S Arora Journal of food science and technology 54, 3010-3024, 2017 | 103 | 2017 |
| Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids DLLS Ankit Goyal, Vivek Sharma, Neelam Upadhyay, A. K. Singh, Sumit Arora Journal of Food Science and Technology 52 (7), 4256-4265, 2015 | 103 | 2015 |
| Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition N Pawar, K Gandhi, A Purohit, S Arora, RRB Singh Journal of food science and technology 51, 2727-2733, 2014 | 93 | 2014 |
| Technological and functional applications of low‐calorie sweeteners from lactic acid bacteria F Patra, SK Tomar, S Arora Journal of food science 74 (1), R16-R23, 2009 | 82 | 2009 |
| Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules A Goyal, V Sharma, MK Sihag, AK Singh, S Arora, L Sabikhi Journal of food science and technology 53, 2422-2433, 2016 | 75 | 2016 |
| Bioavailability of vitamin D2 and calcium from fortified milk R Kaushik, B Sachdeva, S Arora, S Kapila, BK Wadhwa Food chemistry 147, 307-311, 2014 | 69 | 2014 |
| Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch M Sharma, AK Singh, DN Yadav, S Arora, RK Vishwakarma LWT 73, 52-59, 2016 | 64 | 2016 |
| The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants N Pawar, S Arora, RR Bijoy, BK Wadhwa International journal of dairy technology 65 (2), 293-299, 2012 | 61 | 2012 |
| A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams M Kumar, V Sharma, D Lal, A Kumar, R Seth International journal of dairy technology 63 (2), 252-255, 2010 | 61 | 2010 |
| Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein S B.G., S arora, P Chawla, RVA Sharma LWT - Food Science & Technology 64, 1270-1277, 2015 | 60 | 2015 |
| Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties S Tiwari, N Upadhyay, AK Singh, GS Meena, S Arora Journal of food science and technology 56, 4678-4687, 2019 | 56 | 2019 |
| Analysis of multiple sweeteners and their degradation products in lassi by HPLC and HPTLC plates V George, S Arora, BK Wadhwa, AK Singh Journal of food science and technology 47, 408-413, 2010 | 56 | 2010 |
| A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils DLAK Anupama Rani, Vivek Sharma, Sumit Arora Journal of Food Science and Technology 52 (4), 2434-2439, 2015 | 54 | 2015 |
| 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 | 52 | 2016 |
Dr. Ashish Kumar SinghPrincipal Scientist (Food Science & Technology), National Dairy Research Institute, KarnalVerified email at icar.gov.in
