| Development of high protein and low calorie cookies AA Kulthe, VD Pawar, PM Kotecha, UD Chavan, VV Bansode Journal of food science and technology 51, 153-157, 2014 | 120 | 2014 |
| Preparation of ready-to-serve beverage, syrup and concentrate from tamarind. PM Kotecha, SS Kadam | 54 | 2003 |
| Science and technology of groundnut: biology, production, processing and utilization BB Desai, PM Kotecha, DK Salunkhe (No Title), 1999 | 43 | 1999 |
| Banana PM Kotecha, BB Desai FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 67-67, 1995 | 41 | 1995 |
| Preparation of wine from pomegranate RN Adsule, PM Kotecha, SS Kadam Beverage and food world 19 (4), 13-14, 1992 | 41 | 1992 |
| Processing of custard apple: Preparation of ready-to-serve beverage and wine PM Kotecha, RN Adsule, SS Kadam Indian Food Packer 49, 5-12, 1995 | 36 | 1995 |
| Carrot PM Kotecha, BB Desai, DL Madhavi Handbook of vegetable science and technology, 137-158, 1998 | 35 | 1998 |
| Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies. M Ingle, SS Thorat, PM Kotecha, CA Nimbalkar Asian Journal of Dairy & Food Research 36 (3), 2017 | 30 | 2017 |
| Composition and nutritional quality BB Desai, PM Kotecha, DK Salunkhe Introduction science and technology of groundnut: biology, production …, 1999 | 28 | 1999 |
| Effect of processing conditions of bakery products on formation of resistant starch. CK Kale, PM Kotecha, JK Chavan, SS Kadam | 27 | 2002 |
| Sweet potato PM Kotecha, SS Kadam FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 71-98, 1998 | 19 | 1998 |
| Effect of different levels of sugar and skim milk powder on the chemical composition and sensory properties of custard apple toffee NS Dhumal, RN Adsule, PM Kotecha Indian Food Packer 50, 19-24, 1996 | 19 | 1996 |
| Changes in physico-chemical characteristics and enzyme activities during ripening of ber (Zizyphus mauritiana Lamk) fruits SS Kadam, PM Kotecha, RN Adsule Indian Food Packer 47, 5-5, 1993 | 17 | 1993 |
| Effect of methods of juice extraction on the quality of pomengranate wine. SC Kumbhar Mahatma Phule Krishi Vidyapeeth, Rahuri, 1998 | 15 | 1998 |
| Studies on nutritional quality of barnyard millet cookies P Salunke, U Chavan, PM Kotecha, SB Lande Int J Chem Sci 7 (4), 651-657, 2019 | 14 | 2019 |
| Studies on preparation of ready-to-serve beverages from wood apple pulp SB Lande, VS Nirmal, PM Kotecha Beverages and Food World 37 (4), 69-70, 2010 | 14 | 2010 |
| Studies on preparation of toffee from aonla pulp JN Domale Mahatma Phule Krishi Vidyapeeth, Rahuri., 2008 | 14 | 2008 |
| Wine making quality of different grave cultivars. NS Patil, PM Kotecha, JK Chavan | 13 | 2007 |
| Studies on extraction of pulp and juice from tamarind fruits PM Kotecha, SS Kadam Indian food packer 56 (6), 148-152, 2002 | 13 | 2002 |
| Studies on nutritional quality of Kodo millet cookies KT Mitkal, PM Kotecha, SN Godase, C UD International Journal of Chemical Studies 9 (1), 1669-1674, 2021 | 12 | 2021 |
