| Bioactive peptides of animal origin: a review ZF Bhat, S Kumar, HF Bhat Journal of food science and technology 52, 5377-5392, 2015 | 341 | 2015 |
| In vitro meat production: Challenges and benefits over conventional meat production ZF Bhat, S Kumar, H Fayaz Journal of integrative agriculture 14 (2), 241-248, 2015 | 326 | 2015 |
| Perspective of membrane technology in dairy industry: A review P Kumar, N Sharma, R Ranjan, S Kumar, ZF Bhat, DK Jeong Asian-Australasian journal of animal sciences 26 (9), 1347, 2013 | 312 | 2013 |
| In vitro meat: A future animal-free harvest ZF Bhat, S Kumar, HF Bhat Critical reviews in food science and nutrition 57 (4), 782-789, 2017 | 183 | 2017 |
| Paneer- An Indian soft cheese variant: a review ZFB Sunil Kumar, D.C. Rai, K. Niranjan Journal of Food Science and Technology 51 (5), 821-831, 2014 | 117* | 2014 |
| Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products S Noor, ZF Bhat, S Kumar, RJ Mudiyanselage Meat science 139, 207-212, 2018 | 97 | 2018 |
| Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages ZFBPK F.A. Zargar, Sunil Kumar Springer Plus 3, 39, 2014 | 94* | 2014 |
| Antihypertensive peptides of animal origin: A review ZF Bhat, S Kumar, HF Bhat Critical reviews in food science and nutrition 57 (3), 566-578, 2017 | 91 | 2017 |
| Thermal processing implications on the digestibility of meat, fish and seafood proteins ZF Bhat, JD Morton, AEDA Bekhit, S Kumar, HF Bhat Comprehensive Reviews in Food Science and Food Safety 20 (5), 4511-4548, 2021 | 85 | 2021 |
| Pomegranate (Punica granatum) rind extract as a novel preservative in cheese D Mahajan, ZF Bhat, S Kumar Food Bioscience 12, 47-53, 2015 | 85 | 2015 |
| Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours WH Raja, S Kumar, ZF Bhat, P Kumar SpringerPlus 3, 1-10, 2014 | 74 | 2014 |
| Bioactive peptides from egg: a review ZF Bhat, S Kumar, HF Bhat Nutrition & Food Science 45 (2), 190-212, 2015 | 73 | 2015 |
| The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages IK Kalem, ZF Bhat, S Kumar, S Noor, A Desai Meat Science 140, 38-43, 2018 | 69 | 2018 |
| Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets ZF Bhat, S Kumar, P Kumar Nutrition & Food Science 45 (1), 54-67, 2015 | 67 | 2015 |
| Flavonoids in the development of functional meat products: A review ZFBPKS P. Kumar, Sunil Kumar, M.K. Tripathi, N. Mehta, R Veterinary World 6 (8), 573-578, 2013 | 63 | 2013 |
| Emerging processing technologies for improved digestibility of muscle proteins ZF Bhat, JD Morton, AEDA Bekhit, S Kumar, HF Bhat Trends in Food Science & Technology 110, 226-239, 2021 | 62 | 2021 |
| Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods IK Kalem, ZF Bhat, S Kumar, A Desai Food Science and Human Wellness 6 (4), 167-175, 2017 | 62 | 2017 |
| Pine needles (Cedrus deodara (Roxb.) Loud.) extract as a novel preservative in cheese D Mahajan, ZF Bhat, S Kumar Food Packaging and Shelf Life 7, 20-25, 2016 | 60 | 2016 |
| Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls PKSK Z.F. Bhat Journal of Food Science and Technology 50 (5), 890-899, 2011 | 59 | 2011 |
| Effect of Sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets PK Singh, S Kumar, ZF Bhat, P Kumar Nutrition & Food Science 45 (1), 145-163, 2015 | 58 | 2015 |
