| Probiotics as potential antioxidants: a systematic review V Mishra, C Shah, N Mokashe, R Chavan, H Yadav, J Prajapati Journal of agricultural and food chemistry 63 (14), 3615-3626, 2015 | 485 | 2015 |
| Functionality of milk powders and milk‐based powders for end use applications—a review A Sharma, AH Jana, RS Chavan Comprehensive reviews in food science and food safety 11 (5), 518-528, 2012 | 436 | 2012 |
| Sourdough technology—a traditional way for wholesome foods: a review RS Chavan, SR Chavan Comprehensive Reviews in Food Science and Food Safety 10 (3), 169-182, 2011 | 405 | 2011 |
| UHT milk processing and effect of plasmin activity on shelf life: A review RS Chavan, SR Chavan, CD Khedkar, AH Jana Comprehensive Reviews in Food Science and Food Safety 10 (5), 251-268, 2011 | 173 | 2011 |
| Whey based beverage: its functionality, formulations, health benefits and applications. RS Chavan, RC Shraddha, A Kumar, T Nalawade | 169 | 2015 |
| Microwave baking in food industry: a review. RS Chavan, SR Chavan | 76 | 2010 |
| Fat replacer RS Chavan, CD Khedkar, S Bhatt Academic Press, 2016 | 58 | 2016 |
| Cheese substitutes: An alternative to natural cheese-A review RS Chavan, A Jana International Journal of Food Science, Technology & Nutrition2, 25-39, 2007 | 52 | 2007 |
| Frozen dough for bread making–a review RS Chavan, A Jana International Journal of Food Science and Technology 2, 9-27, 2008 | 26 | 2008 |
| Studies on the development of whey based mango beverage RS Chavan, T Nalawade, A Kumar Food Dairy Technol.(3), 1-6, 2015 | 25 | 2015 |
| Biscuits, cookies, and crackers: chemistry and manufacture RS Chavan, K Sandeep, S Basu, S Bhatt Academic Press, 2016 | 24 | 2016 |
| Milk: Processing of milk RS Chavan, R Sehrawat, V Mishra, S Bhatt Academic Press, 2016 | 18 | 2016 |
| Whey based tomato soup powder: rheological and color properties R Chavan, A Kumar, S Basu, PK Nema, T Nalawade Int J Agric Sci Res 5 (4), 301-313, 2015 | 14 | 2015 |
| Influence of storage period and temperature on physico-chemical properties and microbial quality of dietetic and diabetic rosogolla. RS Chavan, PS Prajapati, A Jana, M Hingu, SR Chavan, CD Khedkar | 13 | 2010 |
| Effect of microfluidization on mango flavoured yoghurt: rheological properties and pH parameter R Chavan, A Kumar, V Mishra, PK Nema International Journal of Food and Nutritional Sciences 3 (4), 84-90, 2014 | 12 | 2014 |
| Dairy engineering: Advanced technologies and their applications M Meghwal, MR Goyal, RS Chavan CRC Press, 2017 | 11 | 2017 |
| Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality RS Chavan, PS Prajapati, SR Chavan Sensing and Instrumentation for Food Quality and Safety 5, 33-42, 2011 | 7 | 2011 |
| Study of manufacture and shelf-life of Indian dietetic and diabetic Rosogolla. RS Chavan, PS Prajapati, SR Chavan, CD Khedkar | 7 | 2009 |
| Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products RS Chavan, MR Goyal CRC Press, 2018 | 6 | 2018 |
| Technology for the Manufacture of Diabetic Rosogolla RS Chavan, PS Prajapati, SR Chavan, A Jana Critical reviews in food science and nutrition 54 (7), 863-868, 2014 | 6 | 2014 |
