| Glucose oxidase—an overview SB Bankar, MV Bule, RS Singhal, L Ananthanarayan Biotechnology advances 27 (4), 489-501, 2009 | 1459 | 2009 |
| Enzyme stability and stabilization—aqueous and non-aqueous environment PV Iyer, L Ananthanarayan Process biochemistry 43 (10), 1019-1032, 2008 | 1298 | 2008 |
| Enzyme aided extraction of lycopene from tomato tissues SM Choudhari, L Ananthanarayan Food chemistry 102 (1), 77-81, 2007 | 257 | 2007 |
| Use of metabolic stimulators and inhibitors for enhanced production of β-carotene and lycopene by Blakeslea trispora NRRL 2895 and 2896 SM Choudhari, L Ananthanarayan, RS Singhal Bioresource technology 99 (8), 3166-3173, 2008 | 144 | 2008 |
| Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality SK Ghodke, L Ananthanarayan, L Rodrigues Food Chemistry 112 (4), 1010-1015, 2009 | 111 | 2009 |
| Antioxidant activity of selected foodstuffs NS Kelawala, L Ananthanarayan International journal of food sciences and nutrition 55 (6), 511-516, 2004 | 100 | 2004 |
| Optimization of Aspergillus niger Fermentation for the Production of Glucose Oxidase SB Bankar, MV Bule, RS Singhal, L Ananthanarayan Food and Bioprocess Technology 2, 344-352, 2009 | 98 | 2009 |
| Three phase partitioning as a novel method for purification of ragi (Eleusine coracana) bifunctional amylase/protease inhibitor L Saxena, BK Iyer, L Ananthanarayan Process Biochemistry 42 (3), 491-495, 2007 | 73 | 2007 |
| Staling of chapatti (Indian unleavened flat bread) IM Shaikh, SK Ghodke, L Ananthanarayan Food Chemistry 101 (1), 113-119, 2007 | 73 | 2007 |
| Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter BK Iyer, RS Singhal, L Ananthanarayan Journal of food science and technology 50, 1114-1121, 2013 | 71 | 2013 |
| n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan Food Hydrocolloids 55, 179-188, 2016 | 69 | 2016 |
| 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 | 67 | 2015 |
| Purification, identification, and characterization of novel angiotensin I-converting enzyme (ACE) inhibitory peptides from alcalase digested horse gram flour B Bhaskar, L Ananthanarayan, S Jamdar Lwt 103, 155-161, 2019 | 66 | 2019 |
| Green synthesis of silver nanoparticles using sapota fruit waste and evaluation of their antimicrobial activity C Vishwasrao, B Momin, L Ananthanarayan Waste and Biomass Valorization 10, 2353-2363, 2019 | 63 | 2019 |
| Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings C Vishwasrao, L Ananthanarayan Journal of food science and technology 53, 1966-1974, 2016 | 54 | 2016 |
| Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage P Nisha, L Ananthanarayan, RS Singhal Food Hydrocolloids 19 (2), 179-186, 2005 | 53 | 2005 |
| Use of the backslopping method for accelerated and nutritionally enriched idli fermentation N Shrivastava, L Ananthanarayan Journal of the Science of Food and Agriculture 95 (10), 2081-2087, 2015 | 45 | 2015 |
| Effect of α-amylase addition on fermentation of idli—a popular south Indian cereal—Legume-based snack food BK Iyer, L Ananthanarayan LWT-Food Science and Technology 41 (6), 1053-1059, 2008 | 42 | 2008 |
| Effect of transglutaminase treatment on properties of coconut protein-guar gum composite film KL Sorde, L Ananthanarayan Lwt 115, 108422, 2019 | 41 | 2019 |
| Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments AV Karangutkar, L Ananthanarayan Journal of Food Engineering 271, 109776, 2020 | 39 | 2020 |
