| Advanced glycation End-products (AGEs): an emerging concern for processed food industries C Sharma, A Kaur, SS Thind, B Singh, S Raina Journal of food science and technology 52, 7561-7576, 2015 | 251 | 2015 |
| In vitro meat production system: why and how? S Sharma, SS Thind, A Kaur Journal of food science and technology 52, 7599-7607, 2015 | 146 | 2015 |
| Rice bran oil an alternate bakery shortening A Kaur, V Jassal, SS Thind, P Aggarwal Journal of food science and technology 49, 110-114, 2012 | 41 | 2012 |
| Effect of pre-harvest spray of ethephon on size, quality and ripening of ber (Ziziphus mauritiana Lamk.) cv. Umran. SS Sandhu, SS Thind, JS Bal | 24 | 1989 |
| Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (ham.) SGKTSS Sehgal HS, Shah M Int. J of Food Science and Nutrition. 59 (3), 192-210, 2007 | 18* | 2007 |
| Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups HS Sehgal, M Shahi, GK Sehgal, SS Thind Journal of food science and technology 48, 242-245, 2011 | 16 | 2011 |
| DEVELOPMENT OF “FISH MINCE PAKORA” FROM A CULTURED CARP SPECIES, LABEO ROHITA (HAM.) R SEHGAL, SEHGAL, THIND, KAUR Journal of Food Processing and Preservation 34, 15–23, 2010 | 15 | 2010 |
| Effect of packaging and storage on the quality of chicken sausages containing soy flour AS Bawa, V Jindal, SS Thind Indian J. Meat Sci. Technol 1, 79-83, 1988 | 15 | 1988 |
| Bakery industry in India—Present quality control and future scenario: A review FC Shukla, M Shilpa, SS Thind Beverage Food World 27, 11-15, 2000 | 14 | 2000 |
| Texturization of deoiled cake of sunflower, soybean and flaxseed into food grade meal and its utilization in preparation of cookies S Bhise, A Kaur, P Ahluwali, SS Thind Nutrition & Food Science 44 (6), 576-585, 2014 | 13 | 2014 |
| Development of chicken meat patties incorporating natural antioxidants. TSSKA Kashyap A Int. J. Food Science and Technology 2, 27-40., 2012 | 13 | 2012 |
| PCR- RFLP of 12S rRNA gene for meat speciation. SD Sharma N, Thind SS, Girish PS J Food Science Technol. 45 (4), 353-355., 2008 | 12* | 2008 |
| Role of biodegradable edible films and coatings in food industry P Shukla, S Bhise, SS Thind Acta Scientific Nutritional Health 3 (5), 138-147, 2019 | 9 | 2019 |
| Present status and a strategic action plan for the Development of meat and poultry sector GS Padda, SS Thind Indian food industry 21 (5), 2002 | 7 | 2002 |
| Tracheostomy in children NK Soni, P Chatterji, SS Thind The Indian Journal of Pediatrics 51, 45-47, 1984 | 7 | 1984 |
| Effect of meat processing on genomic DNA quality and specific gene amplification N Sharma, SS Thind, D Sharma Journal of Applied Animal Research 28 (1), 69-72, 2005 | 4 | 2005 |
| Evaluation of the effect of incorporation of functional ingredients on the shelf life of chicken patties using different packaging conditions during frozen storage S Sharma, H Prabhakar, SS Thind, M Chatli, A Kaur Int J Curr Microbiol Appl Sci 6 (11), 2797-2809, 2017 | 3 | 2017 |
| A Comparison of Physico-Chemical Properties, Total Phenolic Content and Antioxidant Activity of Whole Grain Flours J Kaur, A Kaur, SS Thind, P Aggarwal The International Journal of Science and Technoledge 2 (11), 82, 2014 | 3 | 2014 |
| Effect of different climatic conditions, storage methods and treatments of shell eggs on the foaming qualities of eggs for muffin making. RJTSS Singh J, Kaur A 1. Singh J, Kaur A, Rehal J and Thind SS (2012) Effect of different climatic …, 2012 | 3* | 2012 |
| Incorporation of wheat and corn germs as extenders in chicken meat patties SS Thind, P Gupta, GS Padda Beverage Food World 33, 54-55, 2006 | 3 | 2006 |
