| 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 | 52 | 2019 |
| Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization A Gupta, S Sharma, VKR Surasani LWT 135, 110045, 2020 | 38 | 2020 |
| Oilseed as Potential Functional Food Ingredient A Gupta, R Sharma, S Sharma, B Singh Trends and Prospects in Food Technology, Processing and Preservation, 191-215, 2018 | 19 | 2018 |
| Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta A Singh, A Gupta, VKR Surasani, S Sharma Journal of Food Measurement and Characterization 15, 1317-1326, 2021 | 17 | 2021 |
| Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks H Bobade, A Singh, S Sharma, A Gupta, B Singh Journal of Food Processing and Preservation 46 (1), e16132, 2022 | 11 | 2022 |
| Optimization of process parameters for extraction of protein isolates from Khesari dhal (Lathyrus sativus L) S Sethi, DN Yadav, S Snigdha, A Gupta LWT 137, 110368, 2021 | 10 | 2021 |
| Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination A Singh, H Bobade, S Sharma, B Singh, A Gupta Plant Foods for Human Nutrition 76, 118-124, 2021 | 9 | 2021 |
| Wheatgrass powder enriched functional pasta: Techno‐functional, phytochemical, textural, sensory and structural characterization K Bawa, JK Brar, A Singh, A Gupta, H Kaur, K Bains Journal of Texture Studies, 2022 | 8 | 2022 |
| Properties, preparation methods, and application of sour starches in the food SP Bangar, WS Whiteside, A Singh, F Özogul, A Gupta, SK Gahlawat Trends in Food Science & Technology 121, 44-58, 2022 | 7 | 2022 |
| Beta-glucan H Bobade, A Gupta, S Sharma Nutraceuticals and Health Care, 343-358, 2022 | 5 | 2022 |
| Almond A Gupta, R Sharma, S Sharma Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 423-452, 2020 | 5 | 2020 |
| Cold Plasma for Food Processing A Gupta, V Nanda, B Singh Novel Food Processing Technologies 1, 623-660, 2017 | 5 | 2017 |
| Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey H Bobade, A Singh, S Sharma, A Gupta, B Singh Journal of Texture Studies 53 (5), 672-683, 2022 | 4 | 2022 |
| Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation S Raina, A Gupta, A Singh, VKR Surasani, S Sharma International Journal of Food Science & Technology 58 (5), 2735-2743, 2023 | 3 | 2023 |
| Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour A Singh, S Sharma, A Gupta, B Singh Acta Alimentaria 50 (2), 259-268, 2021 | 3 | 2021 |
| Influence of Germination Conditions on the Techno-functional Properties of Amaranth flour A Gupta, S Sharma, B Singh Proceedings of the 2018 International Conference on Food Properties …, 2018 | 3 | 2018 |
| Rheological profile and quality assessment of cereal Brans enriched buns, pizza base and flatbread BJ Kaur, A Gupta, H Bobade, B Singh, S Sharma International Journal of Chemical Studies 5 (6), 1144-1152, 2017 | 3 | 2017 |
| New Insight in Active Packaging of Fruits A Gupta, P Sahni, S Sharma, B Singh Emerging Technologies for Shelf-life Enhancement of Fruits, 129-160, 2020 | 2 | 2020 |
| Processing Effect on the Bioactive Compounds of Cereals A Gupta, S Sharma, B Singh | 2 | 2018 |
| Cleanroom Technology and Its Application in Food Processing A Gupta, M Kaur, A Kaur Novel Food Processing Technologies 1, 323-357, 2017 | 2 | 2017 |
