| Phytochemicals: Extraction process, safety assessment, toxicological evaluations, and regulatory issues M Thakur, K Singh, R Khedkar Functional and preservative properties of phytochemicals, 341-361, 2020 | 97 | 2020 |
| Finger millet: potential millet for food security and power house of nutrients V Thapliyal, K Singh International or Research in Agriculture and Forestry 2 (2), 2015 | 89 | 2015 |
| Journal of Nutrition & Food Sciences K Singh | 69 | 2016 |
| Food industry waste: A panacea or pollution hazard? R Khedkar, K Singh Paradigms in pollution prevention, 35-47, 2018 | 59 | 2018 |
| Development of healthy ready-to-eat (RTE) breakfast cereal from popped pearl millet R Kumari, K Singh, R Singh, N Bhatia, MS Nain Indian Journal of Agricultural Sciences 89 (5), 877-881, 2019 | 30 | 2019 |
| Formulation, organoleptic and nutritional evaluation of value added baked product incorporating Oyster mushrooms (Pleurotus ostearus) powder K Singh, M Thakur Int. J. Food Sci. Nutr 1 (6), 16-20, 2016 | 18 | 2016 |
| In-vitro evaluation of anti-inflammatory and anti-microbial properties of ethanolic extract of cydonia oblonga seeds B Shaida, NB Singh, K Singh NISCAIR-CSIR, India, 2020 | 15 | 2020 |
| Nutritional composition and popping characteristics of some selected varieties of pearl millet (Pennisetum glaucum) R Kumari, K Singh, SK Jha, R Singh, SK Sarkar, N Bhatia Indian Council of Agricultural Research, 2018 | 15 | 2018 |
| Sustainable food waste management: concepts and innovations M Thakur, VK Modi, R Khedkar, K Singh Springer, 2020 | 14 | 2020 |
| New approaches for food industry waste utilization R Khedkar, K Singh Biologix, ISBN, 15-2, 2014 | 13 | 2014 |
| Prevalence and associated factors of hypertension among adults in rural Uttarakhand: a community based cross sectional study V Thapliyal, K Singh, A Joshi Current Research in Nutrition and Food Science Journal 6 (2), 481-490, 2018 | 11 | 2018 |
| Nutritional evaluation and storage stability of popped pearl millet bar R Singh, K Singh, MS Nain Current Science, 1374-1381, 2021 | 9 | 2021 |
| Nutrition Transition’: A Paradigm Shift in Uttrakhand V Thapliyal, K Singh J Nutr Food Sc 4 (5), 298, 2014 | 9* | 2014 |
| Nanotechnology in the food sector G Kaur, K Singh Emerging Technologies in Food Science: Focus on the Developing World, 15-36, 2020 | 7 | 2020 |
| Studies on nutritional, quality and sensory evaluation of value added baked products with button mushroom (Agaricus bisporus) powder. T Monika, S Karuna International Journal of Agricultural Sciences 14 (1), 173-179, 2018 | 7 | 2018 |
| Anemia and vitamin B12 deficiency in elderly Z Gonmei, S Dwivedi, GS Toteja, K Singh, NK Vikram, PG Bansal Asian J Pharm Clin Res 11 (1), 402-404, 2018 | 6 | 2018 |
| Role of flaxseeds in human health K Singh, SC Jain Food Sci. Res. J 2 (2), 214-218, 2011 | 5 | 2011 |
| Anti-depressive and Anti-anxiety Like Effects of Cydonia oblonga in Mice Exposed to Mild Stress B Shaida, AK Dubey, K Singh, P Sharma Indian Journal of Public Health 10 (10), 2019 | 4 | 2019 |
| High pressure carbon dioxide-a non-thermal food processing technique for inactivation of micro-organisms. T Monika, AJ Blessing, S Karuna Asian Journal of Bio Science 8 (2), 267-275, 2013 | 4 | 2013 |
| Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct R Khedkar, K Singh, V Sharma, M Thakur Bioactive Components: A Sustainable System for Good Health and Well-Being …, 2022 | 3 | 2022 |
Dr. Renu KhedkarAmity Institute of Food Technology, Amity UniversityVerified email at amity.edu
