| Functional properties of pasta enriched with variable cereal brans G Kaur, S Sharma, HPS Nagi, BN Dar Journal of food science and technology 49, 467-474, 2012 | 242 | 2012 |
| Effect of storage period and packaging on the shelf life of cereal bran incorporated biscuits HPS Nagi, J Kaur, BN Dar, S Sharma American Journal of Food Technology 7 (5), 301-310, 2012 | 143 | 2012 |
| Effect of germination time and temperature on the functionality and protein solubility of sorghum flour A Singh, S Sharma, B Singh Journal of Cereal Science 76, 131-139, 2017 | 134 | 2017 |
| Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review A Singh, S Sharma Critical Reviews in Food Science and Nutrition 57 (14), 3051-3071, 2017 | 127 | 2017 |
| Studies on the development of high-protein biscuits from composite flours B Singh, M Bajaj, A Kaur, S Sharma, JS Sidhu Plant Foods for Human Nutrition 43, 181-189, 1993 | 108 | 1993 |
| Enrichment of pasta with different plant proteins G Kaur, S Sharma, HPS Nagi, PS Ranote Journal of food science and technology 50, 1000-1005, 2013 | 102 | 2013 |
| Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans S Kaur, S Sharma, B Singh, BN Dar Journal of food science and technology 52, 1670-1676, 2015 | 95 | 2015 |
| Effect of processing on chemical composition and antinutritional factors in chickpea flour R Mittal, HPS Nagi, P Sharma, S Sharma Journal of Food Science and Engineering 2 (3), 180, 2012 | 94 | 2012 |
| Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks C Sharma, B Singh, SZ Hussain, S Sharma Journal of food science and technology 54, 1711-1720, 2017 | 86 | 2017 |
| Response surface analysis and process optimization of twin screw extrusion cooking of potato‐based snacks B Singh, Rachna, SZ Hussain, S Sharma Journal of Food Processing and Preservation 39 (3), 270-281, 2015 | 85 | 2015 |
| Functional properties and anti-nutritional factors in cereal bran S Kaur, S Sharma, HPS Nagi Asian Journal of Food and Agro-Industry 4 (2), 122-131, 2011 | 84 | 2011 |
| Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties HM Mandge, S Sharma, BN Dar Journal of Food Science and Technology 51, 97-103, 2014 | 80 | 2014 |
| Protein engineering and its applications in food industry S Kapoor, A Rafiq, S Sharma Critical reviews in food science and nutrition 57 (11), 2321-2329, 2017 | 75 | 2017 |
| Cereal starch nanoparticles—A prospective food additive: A review J Kaur, G Kaur, S Sharma, K Jeet Critical reviews in food science and nutrition 58 (7), 1097-1107, 2018 | 69 | 2018 |
| 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 | 59 | 2019 |
| Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality R Sharma, S Sharma, BN Dar, B Singh International Journal of Food Science & Technology 56 (8), 3703-3718, 2021 | 56 | 2021 |
| Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa) S Sharma, A Kataria, B Singh Lwt 160, 113256, 2022 | 54 | 2022 |
| 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 | 54 | 2020 |
| Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and … S Sharma, A Singh, B Singh Journal of food biochemistry 43 (2), e12706, 2019 | 54 | 2019 |
| Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization. A Gupta, S Sharma, R V K S LWT - Food Science Technology, 2021 | 53 | 2021 |
Baljit SinghSenior Baking Technologist, Punjab Agricultural University, LudhianaVerified email at pau.edu
