| Fat and fatty acids of Indian edible mushrooms S Kavishree, J Hemavathy, BR Lokesh, MN Shashirekha, S Rajarathnam Food Chemistry 106 (2), 597-602, 2008 | 192 | 2008 |
| Mineral composition of four edible mushrooms SE Mallikarjuna, A Ranjini, DJ Haware, MR Vijayalakshmi, ... Journal of Chemistry 2013, 2013 | 163 | 2013 |
| Status of bioactive compounds in foods, with focus on fruits and vegetables MN Shashirekha, SE Mallikarjuna, S Rajarathnam Critical reviews in food science and nutrition 55 (10), 1324-1339, 2015 | 152 | 2015 |
| Biodegradative and biosynthetic capacities of mushrooms: present and future strategies S Rajarathnam, MNU Shashirekha, Z Bano Critical Reviews in Biotechnology 18 (2-3), 91-236, 1998 | 134 | 1998 |
| Effects of supplementing rice straw growth substrate with cotton seeds on the analytical characteristics of the mushroom, Pleurotus florida (Block & Tsao) MN Shashirekha, S Rajarathnam, Z Bano Food Chemistry 92 (2), 255-259, 2005 | 103 | 2005 |
| Biopotentialities of the basidiomacromycetes S Rajarathnam, MN Shashireka, Z Bano Advances in Applied Microbiology 37, 233-361, 1992 | 91 | 1992 |
| Enhancement of bioconversion efficiency and chemistry of the mushroom, Pleurotus sajor-caju (Berk and Br.) Sacc. produced on spent rice straw substrate, supplemented with oil … MN Shashirekha, S Rajarathnam, Z Bano Food chemistry 76 (1), 27-31, 2002 | 87 | 2002 |
| Improvement of the bioconversion and biotransformation efficiencies of the oyster mushroom (Pleurotus sajor-caju) by supplementation of its rice straw substrate with oil seed cakes Z Bano, MN Shashirekha, S Rajarathnam Enzyme and Microbial Technology 15 (11), 985-989, 1993 | 83 | 1993 |
| Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments SK Reshmi, ML Sudha, MN Shashirekha Food chemistry 237, 957-965, 2017 | 67 | 2017 |
| Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.) MN Shashirekha, R Baskaran, LJ Rao, MR Vijayalakshmi, S Rajarathnam LWT-Food Science and Technology 41 (2), 236-243, 2008 | 54 | 2008 |
| Mushrooms-unconventional single cell protein for a conventional consumption. B Zakia, S Rajarathnam, MN Shashirekha Indian Food Packer 46 (5), 20-31, 1992 | 47 | 1992 |
| Mango pulp fibre waste: characterization and utilization as a bakery product ingredient ML Sudha, K Indumathi, MS Sumanth, S Rajarathnam, MN Shashirekha Journal of Food Measurement and Characterization 9, 382-388, 2015 | 42 | 2015 |
| Biodegradation of gossypol by the white oyster mushroom, Pleurotus florida, during culturing on rice straw growth substrate, supplemented with cottonseed powder S Rajarathnam, MN Shashirekha, Z Bano World Journal of Microbiology and Biotechnology 17, 221-227, 2001 | 41 | 2001 |
| Bioconversion and biotransformation of coir pith for economic production of Pleurotus florida: chemical and biochemical changes in coir pith during the mushroom … MN Shashirekha, S Rajarathnam World journal of Microbiology and biotechnology 23, 1107-1114, 2007 | 40 | 2007 |
| Biochemical changes associated with mushroom browning in Agaricus bisporus (Lange) Imbach and Pleurotus florida (Block & Tsao): commercial implications S Rajarathnam, MN Shashirekha, S Rashmi Journal of the Science of Food and Agriculture 83 (14), 1531-1537, 2003 | 40 | 2003 |
| Mushrooms and truffles| Use of wild mushrooms S Rajarathnam, MN Shashirekha Academic Press, 2003 | 23 | 2003 |
| Opuntia dillenii (Ker‐gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior P Kalegowda, A Singh Chauhan, S Mysore NanjarajUrs Journal of food processing and preservation 41 (5), e13165, 2017 | 20 | 2017 |
| Noodles fortified with Citrus maxima (pomelo) fruit segments suiting the diabetic population SK Reshmi, ML Sudha, MN Shashirekha Bioactive carbohydrates and dietary fibre 22, 100213, 2020 | 17 | 2020 |
| Minerals of cactus (Opuntia dillenii): cladode and fruit P Kalegowda, DJ Haware, S Rajarathnam, MN Shashirekha Current Science, 2295-2298, 2015 | 17 | 2015 |
| Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation ML Sudha, P Viswanath, V Siddappa, S Rajarathnam, MN Shashirekha Quality assurance and safety of crops & foods 8 (4), 555-564, 2016 | 12 | 2016 |
