| Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat K Jayathilakan, GK Sharma, K Radhakrishna, AS Bawa Food Chemistry 105 (3), 908-916, 2007 | 259 | 2007 |
| Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants A Padmashree, N Roopa, AD Semwal, GK Sharma, G Agathian, AS Bawa Food chemistry 104 (1), 59-66, 2007 | 188 | 2007 |
| Development of shelf stable protein rich composite cereal bar A Padmashree, GK Sharma, KA Srihari, AS Bawa Journal of food science and technology 49, 335-341, 2012 | 85 | 2012 |
| Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) Y Srivastava, AD Semwal, VA Sajeevkumar, GK Sharma Journal of food science and technology 54, 45-54, 2017 | 55 | 2017 |
| Graft copolymerization of methyl methacrylate onto wool initiated by ceric ammonium nitrate–thioglycolic acid redox couple in presence of air. IV JS Shukla, GK Sharma Journal of Polymer Science Part A: Polymer Chemistry 25 (2), 595-605, 1987 | 55 | 1987 |
| Effect of fiber incorporation on rheological and chapati making quality of wheat flour DN Yadav, A Rajan, GK Sharma, AS Bawa Journal of food science and technology 47, 166-173, 2010 | 54 | 2010 |
| Development and evaluation of long shelf life ambient stable chapaties without the use of chemical preservatives BAS Khan MA, Semwal AD, Sharma GK, Mahesh C, Nataraj S, Srihari KA J Food Processing Technol 2, 1, 2011 | 53* | 2011 |
| Effect of virgin coconut meal (VCM) on the textural, thermal and physico chemical properties of biscuits S Yashi Food and Nutrition Sciences 2010, 2010 | 53 | 2010 |
| Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis DN Yadav, PE Patki, GK Sharma, AS Bawa International journal of food science & technology 43 (7), 1217-1225, 2008 | 51 | 2008 |
| Leaching of aluminium from utensils during cooking of food AD Semwal, A Padmashree, MA Khan, GK Sharma, AS Bawa Journal of the Science of Food and Agriculture 86 (14), 2425-2430, 2006 | 51 | 2006 |
| Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starch C Goel, AD Semwal, A Khan, S Kumar, GK Sharma Journal of Food Science and Technology 57, 2941-2948, 2020 | 48 | 2020 |
| Studies on the antioxygenic activity of bitter gourd (Momordica charantia) and its fractions using various in vitro models A Padmashree, GK Sharma, AD Semwal, AS Bawa Journal of the Science of Food and Agriculture 91 (4), 776-782, 2011 | 48 | 2011 |
| Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes MA Khan, C Mahesh, AD Semwal, GK Sharma Journal of food science and technology 52, 2359-2365, 2015 | 46 | 2015 |
| Antioxygenic activity of turmeric (Curcuma longa) and its fractions in sunflower oil and ghee SGKASS Semwal AD J Food Sci Technol 34, 67, 1997 | 44* | 1997 |
| Effect of processing treatments on the carotenoids composition of dehydrated carrots. GK Sharma, AD Semwal, SS Arya Journal of Food Science and Technology (Mysore) 37 (2), 196-200, 2000 | 42 | 2000 |
| Effect of freeze–thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties DN Yadav, PE Patki, MA Khan, GK Sharma, AS Bawa International journal of food science & technology 43 (9), 1714-1720, 2008 | 40 | 2008 |
| Antioxygenic Activity of Solanum nigrum L. Leaves in Sunflower Oil Model System and Its Thermal Stability A Padmashree, GK Sharma, AD Semwal, C Mahesh Food and Nutrition Sciences 2014, 2014 | 37 | 2014 |
| Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits KA Kumar, GK Sharma, MA Khan, T Govindaraj, AD Semwal Journal of food science and technology 52, 7759-7770, 2015 | 36 | 2015 |
| Interaction of plastic films with foods. II. Effect of Polyethylene and Polypropylene Films on the Stability of Vegetable Oil GK Sharma J. Food Sci. Technol. 27, 328-331, 1990 | 36 | 1990 |
| Pro‐ or antioxygenic activity of tejpat (Cinnamomum tamala) and red chilli (Capsicum annum) in sunflower oil AD Semwal, GK Sharma, SS Arya Journal of the Science of Food and Agriculture 79 (12), 1733-1736, 1999 | 34 | 1999 |
D N YadavICAR NDRI and ICAR CIPHETVerified email at icar.gov.in
