| Preparation of bakery products by incorporating pea flour as a functional ingredient K Kamaljit, S Baljeet, K Amarjeet American Journal of Food Technology 5 (2), 130-135, 2010 | 78 | 2010 |
| Optimizing microencapsulation of α-tocopherol with pectin and sodium alginate J Singh, K Kaur, P Kumar Journal of food science and technology 55 (9), 3625-3631, 2018 | 71 | 2018 |
| Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper P Kaur, R., Kaur, K., & Ahluwalia LWT - Food Science and Technology, 2019 | 59* | 2019 |
| Analysis of ingredients, functionality, formulation optimization and shelf life evaluation of high fiber bread. K Kamaljit, K Amarjeet, ST Pal | 45 | 2011 |
| Oat starch-How physical and chemical modifications affect the physicochemical attributes and digestibility? H Rostamabadi, AC Karaca, L Deng, R Colussi, IMP Narita, K Kaur, ... Carbohydrate Polymers 296, 119931, 2022 | 37 | 2022 |
| Cassava: Extraction of starch and utilization of flour in bakery products K Kaur, P Ahluwalia, H Singh International journal of food and fermentation technology 6 (2), 351-355, 2016 | 37 | 2016 |
| Current trends in the preparation, characterization and applications of oat starch—A review P Kaur, K Kaur, SJ Basha, JF Kennedy International Journal of Biological Macromolecules 212, 172-181, 2022 | 35 | 2022 |
| Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin S Kaul, K Kaur, N Mehta, SS Dhaliwal, JF Kennedy Carbohydrate Polymers 282, 119107, 2022 | 32 | 2022 |
| Effect of processing on color, rheology and bioactive compounds of different sweet pepper purees R Kaur, K Kaur Plant Foods for Human Nutrition 75 (3), 369-375, 2020 | 31 | 2020 |
| Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread R Kaur, K Kaur, RV Wagh, A Kaur, P Aggarwal Journal of Food Science 85 (8), 2340-2349, 2020 | 30 | 2020 |
| Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments S Kaul, K Kaur, J Kaur, N Mehta, JF Kennedy International Journal of Biological Macromolecules 226, 1341-1351, 2023 | 27 | 2023 |
| Development and evaluation of gluten free muffins utilizing green banana flour K Kaur, G Singh, N Singh Bioved 28 (2), 359-365, 2017 | 21 | 2017 |
| Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits J Kaur, K Kaur, B Singh, A Singh, S Sharma Journal of Food Measurement and Characterization, 1-14, 2021 | 20 | 2021 |
| Cassava as potential crop for the food and fermentation industry: a review K Kaur, P Ahluwalia International Journal of Food and Fermentation Technology 7 (1), 1-12, 2017 | 19 | 2017 |
| Optimization of parameters for citric acid production from cheddar cheese whey using Metschnikowia pulcherrima NCIM 3108. RS Singh, BS Sooch, KK Kamaljit Kaur, JF Kennedy | 19 | 2004 |
| Enzymes as analytical tools for the assessment of food quality and food safety K Kaur, P Kaushal Advances in Enzyme Technology, 273-292, 2019 | 15 | 2019 |
| Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products V Singh, K Kaur Journal of Food Science and Technology -Mysore, 2019 | 14 | 2019 |
| Effect of rose syrup and marigold powder on the physicochemical, phytochemical, sensorial and storage properties of nutricereals and milk-based functional beverage A Kumar, A Kaur, V Tomer, K Gupta, K Kaur Journal of the American College of Nutrition 40 (2), 133-140, 2021 | 13 | 2021 |
| Preservation of sweet pepper purees: Effect on chemical, bioactive and microbial quality R Kaur, K Kaur Journal of Food Science and Technology 58, 3655-3660, 2021 | 12 | 2021 |
| Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size D Bassi, K Kaur, TP Singh, J Kaur Journal of Food Science and Technology 58, 1156-1164, 2021 | 11 | 2021 |
Ramandeep KaurFood TechnologyVerified email at pau.edu
