| Antioxidant activity of Cheddar cheeses at different stages of ripening A Gupta, B Mann, R Kumar, RB Sangwan International Journal of Dairy Technology 62 (3), 339-347, 2009 | 227 | 2009 |
| Production of polyhydroxyalkanoates using dairy processing waste–a review AD Tripathi, V Paul, A Agarwal, R Sharma, F Hashempour-Baltork, ... Bioresource Technology 326, 124735, 2021 | 56 | 2021 |
| Effect of cryopreservation on sperm chromatin integrity and fertilizing potential in bovine semen CS Mukhopadhyay, AK Gupta, BR Yadav, IS Chauhan, A Gupta, ... Livestock Science 136 (2-3), 114-121, 2011 | 46 | 2011 |
| Identification of antioxidant peptides in cheddar cheese made with adjunct culture Lactobacillus casei ssp. casei 300. G Aparna, M Bimlesh, K Rajesh, RB Sangwan Milchwissenschaft 65 (4), 396-399, 2010 | 45 | 2010 |
| Nanoemulsions based edible coatings with potential food applications AD Tripathi, R Sharma, A Agarwal, DR Haleem International Journal of Biobased Plastics 3 (1), 112-125, 2021 | 43 | 2021 |
| ACE-inhibitory activity of cheddar cheeses made with adjunct cultures at different stages of ripening A Gupta, B Mann, R Kumar, RB Sangwan Advances in Dairy Research, 1-6, 2013 | 42 | 2013 |
| Hydrothermal treatment of lignocellulose waste for the production of polyhydroxyalkanoates copolymer with potential application in food packaging AD Tripathi, PK Mishra, KK Darani, A Agarwal, V Paul Trends in Food Science & Technology, 2022 | 26 | 2022 |
| Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia N Kaur, A Agarwal, M Sabharwal Current Research in Food Science, 2022 | 22 | 2022 |
| Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds A Agarwal, Rizwana, AD Tripathi, T Kumar, KP Sharma, SKS Patel Antioxidants 12 (7), 1413, 2023 | 18 | 2023 |
| Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus … D Keshari, AD Tripathi, A Agarwal, S Rai, SK Srivastava, P Kumar Future Foods 5, 100116, 2022 | 16 | 2022 |
| Tribology–Novel oral processing tool for sensory evaluation of food V Paul, AD Tripathi, A Agarwal, P Kumar, DC Rai LWT 160, 113270, 2022 | 10 | 2022 |
| Analysis of Bisphenol A migration from microwaveable Polycarbonate cups into coffee during microwave heating A Agarwal, S Gandhi, AD Tripathi, M Iammarino, S Homroy International Journal of Food Science & Technology, 2022 | 7 | 2022 |
| Valorization of essential oils from citrus peel powder using hydro-distillation D Shaw, AD Tripathi, V Paul, A Agarwal, PK Mishra, M Kumar Sustainable Chemistry and Pharmacy 32, 101036, 2023 | 6 | 2023 |
| Utilisation of Diospyros kaki L.(persimmon) as a functional ingredient to produce functional foods: a review N Kaur, A Kumari, A Agarwal, M Sabharwal, S Dipti Nutrition & Food Science, 2022 | 5 | 2022 |
| Impact of fermentation types on enzymes used for biofuels production V Paul, S Rai, AD Tripathi, DC Rai, A Agarwal Bioprocessing for Biofuel Production: Strategies to Improve Process …, 2021 | 5 | 2021 |
| Scope, nutritional aspects, technology, and consumer preferences toward seafood alternatives AD Tripathi, A Agarwal Food Research International 168, 112777, 2023 | 4 | 2023 |
| Developments and Scope of Space Food Y Grover, J Bhasin, B Dhingra, S Nandi, M Hansda, R Sharma, V Paul, ... Current Nutrition & Food Science 18 (3), 248-258, 2022 | 4 | 2022 |
| Downstream processing; applications and recent updates A Agarwal, N Jaiswal, AD Tripathi, V Paul Bioprocessing for Biofuel Production: Strategies to Improve Process …, 2021 | 4 | 2021 |
| Bioprocessing for Biofuel Production N Srivastava, M Srivastava, P Mishra, V Gupta Springer, 2020 | 4 | 2020 |
| Valorization of lignin for the production of vanillin by Bacillus aryabhattai NCIM 5503 V Paul, A Agarwal, AD Tripathi, R Sirohi Bioresource Technology, 129420, 2023 | 3 | 2023 |
Abhishek Dutt TripathiAssistant Professor Centre of Food Science and Tech BHUVerified email at bhu.ac.in
