| Baking quality, sensory properties and shelf life of bread with polyols S Bhise, A Kaur Journal of food science and technology 51, 2054-2061, 2014 | 45 | 2014 |
| Development of protein enriched noodles using texturized defatted meal from sunflower, flaxseed and soybean S Bhise, A Kaur, P Aggarwal Journal of Food Science and Technology 52, 5882-5889, 2015 | 44 | 2015 |
| Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta A Kaur, R Kaur, S Bhise Journal of the Saudi Society of Agricultural Sciences 19 (1), 109-120, 2020 | 25 | 2020 |
| Mositure dependent physical properties of wheat grain (PBW 621) SR Bhise, A Kaur, MR Manikantan International Journal of Engineering Practical Research 3 (2), 40-45, 2014 | 25 | 2014 |
| Moisture dependent physical properties of maize (PMH-1) S Bhise, A Kaur, M Manikantan Acta alimentaria 43 (3), 394-401, 2014 | 24 | 2014 |
| Development of functional chapatti from texturized deoiled cake of sunflower, soybean and flaxseed S Bhise, A Kaur parameters 1 (1), 0, 2013 | 23 | 2013 |
| Polyols to improve quality and shelf life of baked products: A review S Bhise, A Kaur International Journal of Advanced Scientific and Technical Research 1 (3 …, 2013 | 20 | 2013 |
| Value‐added processing and utilization of mango by‐products P Aggarwal, A Kaur, S Bhise Handbook of mango fruit: Production, postharvest science, processing …, 2017 | 18 | 2017 |
| Effect of hydro distillation process on extraction time and oil recovery at various moisture contents from Mentha leaves K Gill, R Gupta, S Bhise, M Bansal, G Gill Int J Eng Sci 4, 08-12, 2014 | 18 | 2014 |
| Antioxidant property and health benefits of grape byproducts S Bhise, A Kaur, N Gandhi, R Gupta J Post Harvest Technol 2 (1), 1-11, 2014 | 17 | 2014 |
| FORTIFYING MUFFINS WITH PSYLLIUM HUSK FIBRE, OAT FIBER AND BARLEY FIBRE TO IMPROVE QUALITY AND SHELF LIFE. S Bhise Carpathian Journal of Food Science & Technology 7 (2), 2015 | 16 | 2015 |
| Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies S Bhise, A Kaur, P Ahluwali, SS Thind Nutrition & Food Science 44 (6), 576-585, 2014 | 13 | 2014 |
| Moisture dependant physical properties of sunflower seed (PSH 569) S Bhise, A Kaur, MR Manikantan International Journal of Engineering and Science 2 (8), 23-27, 2013 | 13 | 2013 |
| Replacement of bakery shortening with rice bran oil in the preparation of muffins A Kaur, J Vishaldeep, R Bhise African journal of biochemistry research 8 (7), 141-146, 2014 | 12 | 2014 |
| Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice KAKSM Simarjit Kaur, Suresh Bhise Nutrition & Food Science 49 (4), 528-547, 2019 | 11* | 2019 |
| Optimization of extrusion process for production of texturized flaxseed defatted meal by response surface methodology S Bhise International Journal of Research in Engineering and Technology 2 (10), 302-310, 2013 | 11 | 2013 |
| Role of edible films and coatings in food industry S Preeti, B Suresh, T S S Acta Scientific Nutritional Health 3 (5), 138-147, 2019 | 9* | 2019 |
| Development of textured defatted sunflower meal by extrusion using response surface methodology SR Bhise, A Kaur, MR Manikantan, B Singh Acta Alimentaria 44 (2), 251-258, 2015 | 9 | 2015 |
| The effect of extrusion conditions on the functional properties of defatted cake of sunflower-maize based expanded snacks S Bhise, A Kaur International Journal of Food and Fermentation Technology 5 (2), 247-252, 2015 | 7 | 2015 |
| Incorporation of oat, psyllium and barley fibers: Effect on baking quality, sensoryproperties and shelf life of bread SR Bhise, A Kaur International Journal of Engineering Practical Research 3 (3), 52-58, 2014 | 7 | 2014 |
