| Bioactive compounds of beetroot and utilization in food processing industry: A critical review N Chhikara, K Kushwaha, P Sharma, Y Gat, A Panghal Food Chemistry 272 (30), 192-200, 2019 | 468 | 2019 |
| Potential Non-Dairy Probiotic Products–A Healthy Approach A Panghal, S Janghu, K Virkar, Y Gat, V Kumar, N Chhikara Food Bioscience 21, 80-89, 2018 | 304 | 2018 |
| Novel oil extraction technologies: Process conditions, quality parameters, and optimization PW Mwaurah, S Kumar, N Kumar, AK Attkan, A Panghal, VK Singh, ... Comprehensive Reviews in Food Science and Food Safety 19 (1), 3-20, 2020 | 177 | 2020 |
| Citrus medica: nutritional, phytochemical composition and health benefits–a review N Chhikara, R Kour, S Jaglan, P Gupta, Y Gat, A Panghal Food & function 9 (4), 1978-1992, 2018 | 171 | 2018 |
| Role of Food Safety Management Systems in safe food production: A review A Panghal, N Chhikara, N Sindhu, S Jaglan Journal of Food Safety 38 (4), e12464, 2018 | 155 | 2018 |
| Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review N Chhikara, R Kaur, S Jaglan, P Sharma, Y Gat, A Panghal Food & function 9 (12), 6096-6115, 2018 | 149 | 2018 |
| A review on microbial alkaline protease: an essential tool for various industrial approaches M Sharma, Y Gat, S Arya, V Kumar, A Panghal, A Kumar Industrial Biotechnology 15 (2), 69-78, 2019 | 128 | 2019 |
| Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review PW Mwaurah, S Kumar, N Kumar, A Panghal, AK Attkan, VK Singh, ... Comprehensive Reviews in Food Science and Food Safety 19 (5), 2421-2446, 2020 | 127 | 2020 |
| Development of Probiotic Beetroot Drink A Panghal, K Virkar, V Kumar, SB Dhull, Y Gat, N Chhikara Current Research in Nutrition and Food Science Journal 5 (3), 257-262, 2017 | 112 | 2017 |
| Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: An updated review N Chhikara, A Kaur, S Mann, MK Garg, SA Sofi, A Panghal Nutrition & Food Science 51 (2), 255-277, 2021 | 105 | 2021 |
| Whey valorization: current options and future scenario–a critical review A Panghal, R Patidar, S Jaglan, N Chhikara, SK Khatkar, Y Gat, N Sindhu Nutrition & Food Science 48 (3), 520-535, 2018 | 105 | 2018 |
| Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies P Kaur, P Sharma, V Kumar, A Panghal, J Kaur, Y Gat Journal of the Saudi Society of Agricultural Sciences 18 (4), 372-377, 2019 | 104 | 2019 |
| Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review P Saini, N Kumar, S Kumar, PW Mwaurah, A Panghal, AK Attkan, ... Critical reviews in food science and nutrition 61 (19), 3197-3210, 2021 | 98 | 2021 |
| Effect of soaking and germination on physicochemical and functional attributes of horsegram flour V Handa, V Kumar, A Panghal, S Suri, J Kaur Journal of food science and technology 54, 4229-4239, 2017 | 98 | 2017 |
| Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review N Chhikara, HR Devi, S Jaglan, P Sharma, P Gupta, A Panghal Agriculture & food security 7 (1), 1-9, 2018 | 94 | 2018 |
| Functional and nutraceutical properties of pumpkin–a review S Kaur, A Panghal, MK Garg, S Mann, SK Khatkar, P Sharma, N Chhikara Nutrition & Food Science 50 (2), 384-401, 2020 | 89 | 2020 |
| Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta A Panghal, R Kaur, S Janghu, P Sharma, P Sharma, N Chhikara Food chemistry 289, 723-728, 2019 | 72 | 2019 |
| Jackfruit seed: an accompaniment to functional foods R Waghmare, N Memon, Y Gat, S Gandhi, V Kumar, A Panghal Brazilian Journal of Food Technology 22, e2018207, 2019 | 72 | 2019 |
| Dietary impact on esophageal cancer in humans: a review RK Sardana, N Chhikara, B Tanwar, A Panghal Food & function 9 (4), 1967-1977, 2018 | 72 | 2018 |
| Nutritional, Physicochemical and Functional Quality of Beetroot (Beta vulgaris L.) Incorporated Asian Noodles N Chhikara, K Kushwaha, S Jaglan, P Sharma, A Panghal Cereal Chemistry 96 (1), 154-161, 2019 | 68 | 2019 |
Navnidhi ChhikaraFood Technology, Guru Jambheshwar University of Science & Technology, Hisar, India在 gjust.org 的电子邮件经过验证
