| Juice blends—a way of utilization of under-utilized fruits, vegetables, and spices: a review RL Bhardwaj, S Pandey Critical reviews in food science and nutrition 51 (6), 563-570, 2011 | 225 | 2011 |
| 3. Effect of Hydrothermal treatment on the Nutritional and functional properties of husked and dehusked buckwheat. Shruti Pandey*, Amudha Senthil, Kahkasha Fatema Journal food processing Technology 6 (7), 461-467, 2015 | 30 | 2015 |
| Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi) S Pandey, A Mr Journal of food science and technology 53, 1014-1024, 2016 | 20 | 2016 |
| Curcumin loaded core-shell biopolymers colloid and its incorporation in Indian Basmati rice: An enhanced stability, anti-oxidant activity and sensory attributes of fortified rice S Pandey, HA Vindya, A Kumar, PJ Rao Food Chemistry 387, 132860, 2022 | 13 | 2022 |
| Food Fortification to Combat Iron Deficiency anaemia VS Shruti Pandey International Journal of Advanced Nutritional and Health Science 1 (1), 39-47, 2013 | 9 | 2013 |
| Fruit bars with Jack fruit bulbs PM Ukkuru, S Pandey Beverage and Food world 34 (9), 71-72, 2007 | 8 | 2007 |
| Medicinal and health benefits of brown rice S Pandey, KR Lijini, A Jayadeep Brown Rice, 111-122, 2017 | 6 | 2017 |
| Quality Aspects of Rice Based Fermented Beverage M Khan, K Singh, S Pandey Biomedical Journal of Scientific & Technical Research 34 (5), 27096-27104, 2021 | 5 | 2021 |
| Standardization and quality profile of sattu mix M Shakeb, EK Dharanya, S Pandey Journal of Food Science and Technology, 1-15, 2022 | 4 | 2022 |
| Development of low phenylalanine flour for phenylketonuric patient S Pandey, A Sunny, K Govindaraju, RP Singh Journal of Food Processing and Preservation 44 (11), e14894, 2020 | 3 | 2020 |
| Nutrional needs of Athletes VS Shruti Pandey Pedagogics, psychology, medical-biological problems of physical training and …, 2013 | 2 | 2013 |
| Effect on Crystallinity of Rice After Iron Fortification S Pandey, AM Ramaswamy Current Nutrition & Food Science 16 (3), 410-421, 2020 | | 2020 |
| Fortification of Paddy and Rice Cereals S Pandey, A Jayadeep Developing Technologies in Food Science, 325-348, 2017 | | 2017 |
| Potential Use of Pseudocereals: Buckwheat, Quinoa and Amaranth S Pandey, BVS Rao Food Process Engineering, 261-290, 2016 | | 2016 |
| Potential use of pseudocereals: buckwheat, quinoa, amaranth. P Shruti, BV Sathyendra Rao CRC Press, 2016 | | 2016 |
| Nutritional Needs of Athletes. P Shruti, S Vasudeva Pedagogics, 2013 | | 2013 |
| Nutritional properties of buckwheat grains. P Shruti Commodity India, 23-24, 2013 | | 2013 |
| Developing suitable technology for Product development utilizing jackfruit S Pandey Beverage and Food world 39 (2), 67-68, 2012 | | 2012 |
| Nutritional Significance, Recent developments in India on Processing and Value addition of jackfruit S Pandey | | 2011 |
| Utilization of Jackfruit seed flour for Product development. S PANDEY Beverage and Food world 38 (2), 42-44, 2011 | | 2011 |
