| Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd S Sandhya, K Khamrui, W Prasad, MCT Kumar Lwt 92, 416-421, 2018 | 70 | 2018 |
| The effects of alcoholic extract of Arjuna (Terminalia arjuna Wight & Arn.) bark on stability of clarified butterfat P Pankaj, K Khamrui, HC Devaraja, RRB Singh J. Med. Plants Res 4 (35), 2545-2550, 2013 | 54 | 2013 |
| Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham R Puri, K Khamrui, Y Khetra, R Malhotra, HC Devraja Journal of food science and technology 53, 1238-1246, 2016 | 49 | 2016 |
| Making profits from whey K Khamrui Indian Dairyman 50, 13-18, 1998 | 46 | 1998 |
| Enhancement of survival of alginate‐encapsulated Lactobacillus casei NCDC 298 S Mandal, S Hati, AK Puniya, K Khamrui, K Singh Journal of the Science of Food and Agriculture 94 (10), 1994-2001, 2014 | 41 | 2014 |
| Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation S Meena, W Prasad, K Khamrui, S Mandal, S Bhat Food Bioscience 41, 100990, 2021 | 36 | 2021 |
| Technological advancement on traditional Indian desiccated and heat-acid coagulated dairy products P Bandyopadhyay, K Khamrui Bulletin-International Dairy Federation 415, 4, 2007 | 34 | 2007 |
| Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA) W Prasad, K Khamrui, S Mandal, R Badola Journal of food science and technology 54, 3802-3809, 2017 | 26 | 2017 |
| Formulation of ready-to-serve whey based kinnow juice beverage K Khamrui, GS Rajorhia Indian journal of dairy science 51 (6), 413-419, 1998 | 26 | 1998 |
| Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat S Kumbhare, W Prasad, K Khamrui, AD Wani, J Sahu Journal of Food Science and Technology, 1-13, 2021 | 24 | 2021 |
| Green solvents, potential alternatives for petroleum based products in food processing industries W Prasad, AD Wani, K Khamrui, SA Hussain, Y Khetra Cleaner Chemical Engineering 3, 100052, 2022 | 21 | 2022 |
| Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design J Lodh, K Khamrui, WG Prasad Journal of food science and technology 55, 1832-1839, 2018 | 21 | 2018 |
| Instrumental texture profile of reduced‐calorie Peda as a function of ingredients using response surface methodology GI Rathod, K Khamrui International journal of dairy technology 68 (4), 543-549, 2015 | 19 | 2015 |
| Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA W Prasad, K Khamrui, S Mandal, R Badola International Journal of Dairy Technology 71 (3), 810-819, 2018 | 18 | 2018 |
| Development of process for the production of arjuna herbal ghee from buffalo milk P Parmar, K Khamrui Indian J Anim Sci 87 (2), 203-7, 2017 | 18 | 2017 |
| Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert W Prasad, K Khamrui, S Sheshgiri Journal of Packaging Technology and Research 1, 181-192, 2017 | 17 | 2017 |
| The relationship of textural characteristics with composition of sandesh produced from various market milk classes K Khamrui, DC Solanki International journal of dairy technology 63 (3), 451-456, 2010 | 17 | 2010 |
| Stabilizing the primary emulsion with hydrophobic emulsifiers and salt for encapsulating herbal extracts in a double emulsion U Choudhary, L Sabikhi, S Abdul Hussain, K Khamrui, V Sharma, S Vij Journal of food processing and preservation 42 (8), e13699, 2018 | 16 | 2018 |
| A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product AD Wani, W Prasad, K Khamrui, S Jamb Future Foods 5, 100131, 2022 | 14 | 2022 |
| Effect of frying, freezing and rehydration on texture profile of Paneer and relationships between its instrumental and sensory textural attributes K Khamrui, S Dutta, K Dave Milchwissenschaft-Milk Science International 59 (11-12), 640-645, 2004 | 13 | 2004 |
