| Bioactive compounds of beetroot and utilization in food processing industry: A critical review N Chhikara, K Kushwaha, P Sharma, Y Gat, A Panghal Food chemistry 272, 192-200, 2019 | 457 | 2019 |
| Potential non-dairy probiotic products–A healthy approach A Panghal, S Janghu, K Virkar, Y Gat, V Kumar, N Chhikara Food bioscience 21, 80-89, 2018 | 296 | 2018 |
| A review on bioactive peptides: Physiological functions, bioavailability and safety D Bhandari, S Rafiq, Y Gat, P Gat, R Waghmare, V Kumar International Journal of Peptide Research and Therapeutics 26 (1), 139-150, 2020 | 213 | 2020 |
| Health effects, sources, utilization and safety of tannins: A critical review K Sharma, V Kumar, J Kaur, B Tanwar, A Goyal, R Sharma, Y Gat, ... Toxin Reviews 40 (4), 432-444, 2021 | 194 | 2021 |
| Citrus medica: nutritional, phytochemical composition and health benefits–a review N Chhikara, R Kour, S Jaglan, P Gupta, Y Gat, A Panghal Food & function 9 (4), 1978-1992, 2018 | 163 | 2018 |
| Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review N Chhikara, R Kaur, S Jaglan, P Sharma, Y Gat, A Panghal Food & function 9 (12), 6096-6115, 2018 | 148 | 2018 |
| Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume M Chavan, Y Gat, M Harmalkar, R Waghmare Lwt 91, 339-344, 2018 | 143 | 2018 |
| A review on microbial alkaline protease: an essential tool for various industrial approaches M Sharma, Y Gat, S Arya, V Kumar, A Panghal, A Kumar Industrial Biotechnology 15 (2), 69-78, 2019 | 124 | 2019 |
| Considerations for development of lactose-free food S Suri, V Kumar, R Prasad, B Tanwar, A Goyal, S Kaur, Y Gat, A Kumar, ... Journal of Nutrition & Intermediary Metabolism 15, 27-34, 2019 | 116 | 2019 |
| Development of probiotic beetroot drink A PAnghAl, KA VirKAr, VKA KumAr, SB Dhull, Y Gat, N Chhikara Current research in nutrition and food science journal 5 (3), 2017 | 109 | 2017 |
| Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies P Kaur, P Sharma, V Kumar, A Panghal, J Kaur, Y Gat Journal of the Saudi Society of Agricultural Sciences 18 (4), 372-377, 2019 | 102 | 2019 |
| Whey valorization: current options and future scenario–a critical review A Panghal, R Patidar, S Jaglan, N Chhikara, SK Khatkar, Y Gat, N Sindhu Nutrition & Food Science 48 (3), 520-535, 2018 | 100 | 2018 |
| Antioxidant and antimicrobial potential of selected varieties of Piper betle L.(Betel leaf) C Sarma, P Rasane, S Kaur, J Singh, J Singh, Y Gat, U Garba, D Kaur, ... Anais da Academia Brasileira de Ciências 90, 3871-3878, 2018 | 84 | 2018 |
| Recent advances in utilization of flaxseed as potential source for value addition P Kaur, R Waghmare, V Kumar, P Rasane, S Kaur, Y Gat OCL 25 (3), A304, 2018 | 83 | 2018 |
| Jackfruit seed: an accompaniment to functional foods R Waghmare, N Memon, Y Gat, S Gandhi, V Kumar, A Panghal Brazilian Journal of Food Technology 22, e2018207, 2019 | 69 | 2019 |
| Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks Y Gat, L Ananthanarayan Journal of food science and technology 52, 2634-2645, 2015 | 68 | 2015 |
| Bioactive compounds, health benefits and utilization of Rhododendron: a comprehensive review V Kumar, S Suri, R Prasad, Y Gat, C Sangma, H Jakhu, M Sharma Agriculture & Food Security 8, 1-7, 2019 | 61 | 2019 |
| Bioactive compounds, health benefits and utilisation of Morus spp.– a comprehensive review S Dhiman, V Kumar, CM Mehta, Y Gat, S Kaur The Journal of Horticultural Science and Biotechnology 95 (1), 8-18, 2020 | 49 | 2020 |
| Utilization of dairy industry waste-whey in formulation of papaya RTS beverage A Panghal, V Kumar, SB Dhull, Y Gat, N Chhikara Current Research in Nutrition and Food Science Journal 5 (2), 168-174, 2017 | 49 | 2017 |
| Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (Citrus reticulata) peel S Rafiq, B Singh, Y Gat Journal of food science and technology 56, 2458-2466, 2019 | 48 | 2019 |
Vikas KumarFood TechnologistVerified email at pau.edu
