| Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice DK Verma, PP Srivastav Rice Science 24 (1), 21-31, 2017 | 223 | 2017 |
| A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations PK Prabhakar, S Vatsa, PP Srivastav, SS Pathak Food research international 133, 109157, 2020 | 184 | 2020 |
| Processing and technology for millet based food products: a review RV Jaybhaye, IL Pardeshi, PC Vengaiah, PP Srivastav Journal of ready to eat food 1 (2), 32-48, 2014 | 152 | 2014 |
| Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp SK Bag, PP Srivastav, HN Mishra Food and bioprocess technology 4, 1450-1458, 2011 | 132 | 2011 |
| Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health DK Verma, PP Srivastav Trends in Food Science & Technology 97, 355-365, 2020 | 126 | 2020 |
| Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus) M Bhattacharya, PP Srivastav, HN Mishra Journal of food science and technology 52, 2013-2022, 2015 | 102 | 2015 |
| Parboiling of dehusked rice N Kar, RK Jain, PP Srivastav Journal of food Engineering 39 (1), 17-22, 1999 | 99 | 1999 |
| Physico-chemical and cooking characteristics of Azad basmati DK Verma, M Mohan, PK Prabhakar, PP Srivastav International Food Research Journal 22 (4), 1380, 2015 | 81 | 2015 |
| A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review DK Verma, PP Srivastav Food Research International 130, 108924, 2020 | 71 | 2020 |
| Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties R Geetha, HN Mishra, PP Srivastav Journal of food science and technology 51, 3144-3153, 2014 | 68 | 2014 |
| Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends GA Martinez-Medina, ML Chávez-González, DK Verma, ... Journal of Functional Foods 77, 104326, 2021 | 65 | 2021 |
| Modified atmosphere packaging and active packaging of banana (Musa spp.): a review on control of ripening and extension of shelf life. C Sen, HN Mishra, PP Srivastav Journal of Stored Products and Postharvest Research 3 (9), 122-132, 2012 | 52 | 2012 |
| A novel technology for production of instant tea powder from the existing black tea manufacturing process C Someswararao, PP Srivastav Innovative Food Science & Emerging Technologies 16, 143-147, 2012 | 46 | 2012 |
| Chironji nut (Buchanania lanzan) processing, present practices and scope J Kumar, PC Vengaiah, PP Srivastav, PK Bhowmick NISCAIR-CSIR, India, 2012 | 42 | 2012 |
| Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application DK Verma, M Thakur, S Singh, S Tripathy, AK Gupta, D Baranwal, ... Food Bioscience 46, 101594, 2022 | 38 | 2022 |
| Recent trends in the application of essential oils: The next generation of food preservation and food packaging S Rout, S Tambe, RK Deshmukh, S Mali, J Cruz, PP Srivastav, PD Amin, ... Trends in Food Science & Technology, 2022 | 37 | 2022 |
| Microalgae (Spirulina platensis) and its bioactive molecules: review SK Pyne, P Bhattacharjee, PP Srivastav Indian J. Nutr 4, 1-6, 2017 | 35 | 2017 |
| Extraction, identification and quantification methods of rice aroma compounds with emphasis on 2-acetyl-1-pyrroline (2-AP) and its relationship with rice quality: A … DK Verma, PP Srivastav Food Reviews International 38 (2), 111-162, 2022 | 34 | 2022 |
| Trends in edible packaging films and its prospective future in food: a review A Kumar, M Hasan, S Mangaraj, M Pravitha, DK Verma, PP Srivastav Applied Food Research 2 (1), 100118, 2022 | 33 | 2022 |
| Effect of roasting process variables on in-vitro protein digestibility of bengalgram, maize and soybean PP Srivastav, H Das, S Prasad Food chemistry 35 (1), 31-37, 1990 | 33 | 1990 |
