| Fermentation of Legumes with Rhizopus Oligosporus: Effect on Physicochemical, Functional and Microstructural properties BS Toor, A Kaur, J Kaur International Journal of Food Science and Technology, 2022 | 18 | 2022 |
| Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus BS Toor, A Kaur, PP Sahota, J Kaur Food Technology and Biotechnology 59 (4), 530-542, 2021 | 15 | 2021 |
| Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris) H Gandhi, BS Toor, A Kaur, J Kaur Journal of Food Measurement and Characterization 16 (6), 4603-4614, 2022 | 10 | 2022 |
| Characterization and evaluation of yellow pea flour for use in ‘Missi Roti’ a traditional Indian flat bread in comparison with Desi chickpea flour NK Dhillon, BS Toor, A Kaur, J Kaur The Pharma Innovation 11 (5), 58-64, 2022 | 5 | 2022 |
| Nutritional and Bioactive Potential of Wheat Grass Juice Powder BS Toor, R Singh, A Kaur Chemical Science Review and Letters 9 (35), 821-828, 2020 | 3 | 2020 |
| Advances in Osmotic Dehydration BS Toor, HK Bhullar, A Kaur Handbook of Research on Food Processing and Preservation Technologies, 245-276, 2021 | 1 | 2021 |
| Applications of Electrospinning Technology in Foods: An Overview HK Bhullar, BS Toor, A Kaur Advanced Research Methods in Food Processing Technologies, 287-315, 2024 | | 2024 |
| Need for Standards of Millets – An Opinion HS Oberoi, K Chauhan, A Kataria, BS Toor Need for Standards of Millets – An Opinion, 319-324, 2024 | | 2024 |
| Millets – Introduction to the Super Grains A Kataria, BS Toor Millet Marvels: A Sustainable Food Renaissance, 1-13, 2024 | | 2024 |
| Lactic acid PK Dikkala, BS Toor, P Roberts, B Sagar, K Narsaiah, S Dhanavath, ... Valorization of Biomass to Bioproducts, 79-100, 2023 | | 2023 |
| Advances in Food Fermentation BS Toor, A Kataria, A Kaur, S Sharma Food Processing and Preservation Technology, 203-244, 2022 | | 2022 |
| Preparation, characterization and utilization of fermented legume flour in food products BS Toor Punjab Agricultural University, Ludhiana, 2022 | | 2022 |
