| Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste VKR Surasani, A Singh, A Gupta, S Sharma Lwt 111, 443-448, 2019 | 60 | 2019 |
| Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates P Sahni, S Sharma, VKR Surasani Food Chemistry 333, 127503, 2020 | 57 | 2020 |
| Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization A Gupta, S Sharma, VKR Surasani Lwt 135, 110045, 2021 | 53 | 2021 |
| Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products VKR Surasani Environmental Science and Pollution Research 25 (19), 18345-18363, 2018 | 45 | 2018 |
| Medicinal value of seaweeds and its applications-a review. PS Shelar, SVK Reddy, GS Shelar, M Kavitha, GP Kumar, GVS Reddy | 42 | 2012 |
| Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages VKR Surasani, CV Raju, U Shafiq, MV Chandra, IP Lakshmisha Lwt 117, 108662, 2020 | 39 | 2020 |
| Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics … VKR Surasani, SK Khatkar, S Singh Food and bioproducts processing 106, 137-146, 2017 | 34 | 2017 |
| Recovery of proteins from rohu processing waste using pH shift method: characterization of isolates VKR Surasani, A Tyagi, T Kudre Journal of aquatic food product technology 26 (3), 356-365, 2017 | 34 | 2017 |
| Medicinal value of mangroves and its antimicrobial properties-a review. PS Shelar, SVK Reddy, GS Shelar, GVS Reddy | 30 | 2012 |
| Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing VKR Surasani, T Kudre, RV Ballari Environmental Science and Pollution Research 25, 11987-11998, 2018 | 28 | 2018 |
| Growth, biochemical indices and carcass quality of red tilapia reared in zero water discharge based biofloc system in various salinities using inland saline ground water S Kumari, V Harikrishna, VKR Surasani, AK Balange, AMB Rani Aquaculture 540, 736730, 2021 | 24 | 2021 |
| Studies on zooplakton diversity of Dimbhe reservoir, Maharashtra, India K Sehgal, GG Phadke, SK Chakraborty, SVK Reddy Advances in Applied Science Research 4 (1), 417-420, 2013 | 24 | 2013 |
| Application of food extrusion process to develop fish meat-based extruded products VKR Surasani Food engineering reviews 8 (4), 448-456, 2016 | 21 | 2016 |
| Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta A Singh, A Gupta, VKR Surasani, S Sharma Journal of Food Measurement and Characterization 15, 1317-1326, 2021 | 19 | 2021 |
| Fish processing waste: a novel source of non‐conventional functional proteins S Rana, A Singh, VKR Surasani, S Kapoor, A Desai, S Kumar International Journal of Food Science & Technology 58 (5), 2637-2644, 2023 | 17 | 2023 |
| Utilization of freshwater mussel (Lamellidens marginalis) for the isolation of proteins through pH shift processing: characterization of isolates VKR Surasani, A Mandal, A Pandey Environmental Science and Pollution Research 25, 31497-31507, 2018 | 16 | 2018 |
| Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar GK Lubana, BK Randhawa, VKR Surasani, A Singh Nutrition & Food Science 46 (4), 571-582, 2016 | 15 | 2016 |
| Influence of rohu (Labeo rohita) deboning by-product on composition, physical properties and sensorial acceptability of rohu cutlets VKR Surasani Nutrition & Food Science 47 (3), 398-408, 2017 | 12 | 2017 |
| Effects of formulation and processing methods on the quality and acceptability of cutlets made from minced meat of pangas (Pangasius pangasius). SVK Reddy | 12 | 2016 |
| Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end … VKR Surasani, CV Raju, FR Sofi, U Shafiq Journal of the Science of Food and Agriculture 102 (3), 1263-1270, 2022 | 11 | 2022 |
Arashdeep SinghDepartment of Food science and Technology, Punjab Agricultural Univrersity, LudhianaVerified email at pau.edu
