Browning reactions in foods P Nath, N Pandey, M Samota, K Sharma, S Kale, P Kannaujia, S Sethi, ... Advances in food chemistry: Food components, processing and preservation …, 2022 | 29 | 2022 |
GGE biplot analysis of vegetable type soybean genotypes under multi-environmental conditions in India V Nataraj, N Pandey, R Ramteke, P Verghese, R Reddy, T Onkarappa, ... Journal of Environmental Biology 42 (2), 247-253, 2021 | 10 | 2021 |
EFFECT OF PROCESSING AND DEHULLING ON COOKING QUALITY OF SELECTED SOYBEAN VARIETY VK 1NEHA PANDEY, 2ANITA RANI International Journal of Advances in Science Engineering and Technology …, 2017 | 2* | 2017 |
Formulation of Fruit Seed-based Bioactive Compounds from Zanthoxylum armatum for Determining their Antioxidant and Antimicrobial Activity. K Sharma, A Gupta, A Thapliyal, N Pandey Journal of Pure & Applied Microbiology 18 (1), 2024 | | 2024 |
Genetic analysis of yield and yield component traits in exotic soybean germplasm (Glycine max (L.) Merrill) for vegetable type under Indian Conditions R VANGALA, S GUPTA, G KUMAWAT, N PANDEY, S CHANDRA, ... Journal of Oilseeds Research 40 (special issue), 2023 | | 2023 |
browning reactions in foods PK Prerna Nath, Neha Pandey, Mahesh Samota, Kalyani Sharma, Sakharam Kale Advances in Food Chemistry (Food Components, Processing and Preservation …, 2022 | | 2022 |
EFFECT OF USING SUGAR SUBSTITUTES AND FAT REPLACERS ON QUALITY OF SOY BASED CAKE JV Lincy Mathew, Neha Pandey, Santosh Kumar, Nita Khandekar Soybean Research 19 (1), 70-79, 2021 | | 2021 |
Formulation and Optimization of Soy based eggless fat reduced mayonnaise LM Jayashree Vasudevan, Neha Pandey, Nita Khandekar, Hradesh Rajput Soybean Research 19 (1), 80-89, 2021 | | 2021 |
STUDY ON SENSORY AND RHEOLOGICAL PROPERTIES OF SOY-AMARKHAND PREPARED USING RESPONSE SURFACE METHODOLOGY NWDD Pandey Souvenir, XXIII Indian Convention of Food Scientists & Technologists, 101, 2014 | | 2014 |