| Medicinal importance of mushroom mycelium: Mechanisms and applications H Rathore, S Prasad, M Kapri, A Tiwari, S Sharma Journal of functional foods 56, 182-193, 2019 | 134 | 2019 |
| Nivalenol mycotoxin concerns in foods: an overview on occurrence, impact on human and animal health and its detection and management strategies P Kumar, DK Mahato, A Gupta, S Pandey, V Paul, V Saurabh, AK Pandey, ... Toxins 14 (8), 527, 2022 | 19 | 2022 |
| Effects of thermal processing on nutritional composition of green leafy vegetables: A review DK Verma, S Billoria, DK Mahato, PP Srivastav Engineering Interventions in Foods and Plants. As part of book series on …, 2017 | 16 | 2017 |
| Nutraceutical augmentation of agro-industrial waste through submerged fermentation using Calocybe indica M Kapri, U Singh, SM Behera, PP Srivastav, S Sharma LWT 134, 110156, 2020 | 11 | 2020 |
| Microbial Spoilage in Milk and Milk products: potential solution, food safety, and health issues DK Verma, D kumar Mahato, S Billoria, M Kapri, PK Prabhakar, A Kumar, ... Microorganisms in Sustainable Agriculture, Food, and the Environment, 171-195, 2017 | 9 | 2017 |
| Modified pearl millet starch: A review on chemical modification, characterization and functional properties M Kapri, DK Verma, A Kumar, S Billoria, DK Mahato, BS Yadav, ... Engineering Interventions in Agricultural Processing, 191-226, 2017 | 6 | 2017 |
| Microbial approaches in fermentations for production and preservation of different foods DK Verma, DK Mahato, S Billoria, M Kapri, PK Prabhakar, A Kumar, ... Microorganisms in Sustainable Agriculture, Food, and the Environment, 105-142, 2017 | 6 | 2017 |
| Potential health benefits of tea polyphenols—a review B Bhushan, DK Mahato, DK Verma, M Kapri, PP Srivastav Engineering Interventions in Agricultural Processing, 229-282, 2017 | 4 | 2017 |
| Edible mushrooms: A sustainable novel ingredient for meat analogs U Singh, P Tiwari, S Kelkar, D Kaul, A Tiwari, M Kapri, S Sharma eFood 4 (6), e122, 2023 | 2 | 2023 |
| Enhancement of bioactives, functional and nutraceutical attributes of banana peels and de-oiled groundnut cake through submerged fermentation employing Calocybe indica M Kapri, U Singh, PP Srivastav, S Sharma Food Bioscience 53, 102530, 2023 | 2 | 2023 |
| Mushroom as a source of fungal based functional foods M Kapri, PP Srivastav, S Sharma Functional Foods, 331-389, 2022 | 2 | 2022 |
| Valorization of Agro-Industrial Wastes Using Fermentation Technology M Kapri, PP Srivastav, S Sharma Novel and Alternative Methods in Food Processing, 205-233, 2023 | | 2023 |
| Microbial Spoilage in Milk and Milk Products: Potential Solution, Food Safety, and Health Issues D Kumar Verma, D Mahato, S Billoria, M Kapri, PK Prabhakar, A Kumar V, ... Microorganisms in Sustainable Agriculture, Food, and the Environment, 171-195, 2016 | | 2016 |
| Microbial Approaches In Fermentations For Production And Preservation Of Different Foods D Kumar Verma, D Kumar Mahato, S Billoria, M Kapri, PK Prabhakar, ... Microorganisms in Sustainable Agriculture, Food, and the Environment, 105-142, 2016 | | 2016 |
| Valorisation of agro-industrial wastes through submerged fermentation using mushroom mycelium M Kapri, S Sharma, PP Srivastav | | |
Satyawati SharmaIndian Institute of Technology DelhiVerified email at iitd.ac.in
