Importance of not skipping breakfast: A review R Rani, CN Dharaiya, B Singh International Journal of Food Science & Technology 56 (1), 28-38, 2021 | 35 | 2021 |
Development of herbal milk using tulsi juice, ginger juice and turmeric powder GK Gaur, R Rani, CN Dharaiya, K Solanki International Journal of Chemical Studies 7 (2), 1150-1157, 2019 | 24 | 2019 |
Process optimisation for a ready‐to‐serve breakfast smoothie from a composite milk–sorghum base R Rani, MHS Kumar, L Sabikhi International Journal of Dairy Technology 69 (3), 372-379, 2016 | 21 | 2016 |
Factors affecting syneresis in yoghurt: A review DCNS Rani R, Unnikrishnan V Indian Journal of Dairy and Biosciences 23 (1), 105-111, 2012 | 17* | 2012 |
Nutritional value and physical properties of Eggless muffin PNRRR Bhopal Singh, Ashish Kumar Singh International Journal of Science, Environment and Technology 6 (2), 1309 – 1314, 2017 | 12* | 2017 |
Garden Cress Seeds: chemistry, medicinal properties, application in dairy and food industry: A Review B Lahiri, R Rani Emergent Life Sciences Research 6, 1-4, 2020 | 9 | 2020 |
Edible coatings and films from agricultural and marine food wastes C Naga Deepika, M Meghwal, PK Prabhakar, A Singh, R Rani, ... Biotechnology for Zero Waste: Emerging Waste Management Techniques, 543-556, 2022 | 6 | 2022 |
Studies on carrot and apple blended jam fortified with flaxseed U Bhardwaj, S Peter, BK Bharti, R Rani, J David Int. J. Chem. Stud 7 (4), 2693-2699, 2019 | 5 | 2019 |
Antioxidant and vitamin C enrichment in sauce by admixture of tomato and bottle gourd R Mahmood, S Thakur, R Rani, B Singh, R Chandra The Pharma Innovation 6 (7, Part A), 11, 2017 | 5 | 2017 |
Selection of optimum levels of ingredients for preparation of breakfast smoothie R Rani, S Kumar, SM S H, L Sabikhi Indian Journal of Dairy Science 68 (2), 99-104, 2015 | 5 | 2015 |
Factors Affecting Syneresis from Yoghurt for Preparation of Chakka UVSB Rani R ©, Dharaiya CN Indian Journal of Dairy Science 65 (2), 135-140, 2012 | 4 | 2012 |
Application of Edible Packaging in Dairy and Food Industry BD Meshram, VK Lule, S Vyawahare, R Rani Food Processing and Packaging Technologies-Recent Advances, 2022 | 3 | 2022 |
Valorization of Waste Cooking Oil into Biodiesel, Biolubricants, and Other Products M Meghwal, H Desai, S Baisya, A Das, S Gade, R Rani, K Das, ... Biotechnology for Zero Waste: Emerging Waste Management Techniques, 507-520, 2022 | 3 | 2022 |
A review on Gelato: An Italian delicacy S Shingh, R Rani, S Kanse Emergent Life Sciences Research 6, 74-81, 2020 | 3 | 2020 |
Development of vitamin C and antioxidants enriched artisanal Gelato Ice cream by incorporating gulkand SA Kanse, KD Chopde, S Shingh Multilogic in Science 10, 1168-1173, 2020 | 3 | 2020 |
Resistant Starch and its Health Benefits RRSS Rai, AK. ,Singh, N Trends in Biosciences 12 (12), 905-908, 2019 | 3 | 2019 |
Low fat channa spread from filled milk DKT Shailesh Kumar Yadav, Rani R, Bhopal Singh Indian Journal of Dairy Science 72 (4), 445-448, 2019 | 3* | 2019 |
Development of evaporated milk Shrikhand and vitamin C enrichment by using Malta orange juice JDSK Dravesh Kumar, Rani R, Prachi Wasnik International Journal of Chemical Studies 7 (5), 2331-2338., 2019 | 3* | 2019 |
Development of dietetic sweet spread using soy and peanut milk based Channa M Laso, DK Thompkinson, R Rani The Pharma Innovation Journal 8 (2), 321-328, 2019 | 3 | 2019 |
Importance of professional ethics and value education in teaching RRRH Singh N Agriculture and Food-e-newsletter 1 (1), 47-50, 2019 | 2* | 2019 |