| The hazardous threat of Bisphenol A: Toxicity, detection and remediation A Tarafdar, R Sirohi, PA Balakumaran, R Reshmy, A Madhavan, R Sindhu, ... Journal of Hazardous Materials 423, 127097, 2022 | 139 | 2022 |
| Effect of Indian brown seaweed Sargassum wightii as a functional ingredient on the phytochemical content and antioxidant activity of coffee beverage Y Kumar, A Tarafdar, D Kumar, PC Badgujar Journal of food science and technology 56, 4516-4525, 2019 | 41 | 2019 |
| Using a combined neural network─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice A Tarafdar, BP Kaur, PK Nema, OA Babar, D Kumar Lwt 123, 109058, 2020 | 35 | 2020 |
| Intelligent modeling and detailed analysis of drying, hydration, thermal, and spectral characteristics for convective drying of chicken breast slices D Kumar, A Tarafdar, Y Kumar, PC Badgujar Journal of Food Process Engineering 42 (5), e13087, 2019 | 31 | 2019 |
| Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework M Madhu, D Kumar, R Sirohi, A Tarafdar, T Dhewa, RE Aluko, ... Chemosphere 307, 135650, 2022 | 27 | 2022 |
| In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques D Kumar, A Mishra, A Tarafdar, Y Kumar, K Verma, R Aluko, B Trajkovska, ... Process Biochemistry 105, 128-136, 2021 | 24 | 2021 |
| Evaluation of chemical, functional, spectral, and thermal characteristics of Sargassum wightii and Ulva rigida from Indian coast Y Kumar, A Tarafdar, D Kumar, K Verma, M Aggarwal, PC Badgujar Journal of Food Quality 2021, 1-9, 2021 | 17 | 2021 |
| Comparative functional and spectroscopic analysis of spent hen meat hydrolysate by individual and combined treatment of microbial proteases D Kumar, A Jyoti, A Tarafdar, A Kumar, PC Badgujar Preparative Biochemistry & Biotechnology 51 (6), 618-627, 2021 | 16 | 2021 |
| Onion waste based-biorefinery for sustainable generation of value-added products NA Sagar, Y Kumar, R Singh, C Nickhil, D Kumar, P Sharma, HO Pandey, ... Bioresource Technology 362, 127870, 2022 | 14 | 2022 |
| Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying K Verma, A Tarafdar, D Kumar, Y Kumar, JS Rana, PC Badgujar Food Research International 160, 111705, 2022 | 13 | 2022 |
| Critical overview of biorefinery approaches for valorization of protein rich tree nut oil industry by-product TP Sari, R Sirohi, M Krishania, S Bhoj, M Samtiya, M Duggal, D Kumar, ... Bioresource Technology 362, 127775, 2022 | 11 | 2022 |
| Polyphenols of edible macroalgae: Estimation of in vitro bio-accessibility and cytotoxicity, quantification by LC-MS/MS and potential utilization as an antimicrobial and … Y Kumar, A Tarafdar, D Kumar, C Saravanan, PC Badgujar, A Pharande, ... Antioxidants 11 (5), 993, 2022 | 7 | 2022 |
| Protease catalyzed production of spent hen meat hydrolysate powder for health food applications D Kumar, A Mishra, A Tarafdar, A Anwar, A Salagram, S Alam, AK Sahoo, ... Journal of Food Quality 2021, 1-9, 2021 | 6 | 2021 |
| Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate D Kumar, A Tarafdar, SL Dass, S Pareek, PC Badgujar Journal of Food Science and Technology 60 (3), 1195-1201, 2023 | 4 | 2023 |
| Production of functional spent hen protein hydrolysate powder and its fortification in food supplements: A waste to health strategy D Kumar, A Tarafdar, Y Kumar, SL Dass, S Pareek, PC Badgujar Food Bioscience 50, 102193, 2022 | 2 | 2022 |
| Characterization, cytotoxicity, and stability evaluation of novel nanocurcumin functionalized cream powder under accelerated storage conditions K Verma, A Tarafdar, R Maurya, D Kumar, PC Badgujar, KK Kondepudi, ... Powder Technology 428, 118809, 2023 | 1 | 2023 |
Prarabdh C BadgujarAssistant Professor, National Institute of Food Technology Entrepreneurship and ManagementVerified email at niftem.ac.in
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