| Enhanced extraction of oleoresin from ginger (Zingiber officinale) rhizome powder using enzyme-assisted three phase partitioning S Varakumar, KV Umesh, RS Singhal Food Chemistry 216, 27-36, 2017 | 82 | 2017 |
| Explaining the atypical reaction profiles of heme enzymes with a novel mechanistic hypothesis and kinetic treatment KM Manoj, A Baburaj, B Ephraim, F Pappachan, PP Maviliparambathu, ... PloS one 5 (5), e10601, 2010 | 59 | 2010 |
| Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake NN Shah, KV Umesh, RS Singhal Journal of Food Engineering 255, 15-23, 2019 | 54 | 2019 |
| Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein UK Vijayan, NN Shah, AB Muley, RS Singhal Journal of Food Engineering 292, 110258, 2021 | 48 | 2021 |
| A comparative account of extraction of oleoresin from Curcuma aromatica Salisb by solvent and supercritical carbon dioxide: Characterization and bioactivities UK Vijayan, S Varakumar, RS Singhal Lwt 116, 108564, 2019 | 19 | 2019 |
| Enhancement of loading and oral bioavailability of curcumin loaded self-microemulsifying lipid carriers using Curcuma oleoresins UK Vijayan, S Varakumar, S Sole, RS Singhal Drug development and industrial pharmacy 46 (6), 889-898, 2020 | 13 | 2020 |
Rekha S. SinghalProfessor of Food Technology, Institute of Chemical TechnologyVerified email at ictmumbai.edu.in
