| Resistant starch: physiological roles and food applications A Sharma, BS Yadav, Ritika Food reviews international 24 (2), 193-234, 2008 | 356 | 2008 |
| Studies on functional properties and incorporation of buckwheat flour for biscuit making. RBYRLY Baljeet S.Yadav International Food Research Journal 17, 1067-1076, 2010 | 265 | 2010 |
| Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics BS Yadav, P Guleria, RB Yadav LWT-Food Science and Technology 53 (1), 211-217, 2013 | 162 | 2013 |
| Studies on suitability of wheat flour blends with sweet potato, colocasia and water chestnut flours for noodle making BS Yadav, RB Yadav, M Kumari, BS Khatkar LWT-Food Science and Technology 57 (1), 352-358, 2014 | 160 | 2014 |
| Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits RB Yadav, BS Yadav, N Dhull Journal of food science and technology 49, 207-213, 2012 | 130 | 2012 |
| Morphological, physicochemical and cooking properties of some Indian rice (Oryza sativa L.) cultivars RB Yadav, BS Khatkar, BS Yadav Journal of Agricultural Technology 3 (2), 203-210, 2007 | 126 | 2007 |
| Development and storage studies on whey-based banana herbal (Mentha arvensis) beverage RB Yadav, BS Yadav, N Kalia Am J Food Technol 5 (2), 121-129, 2010 | 119 | 2010 |
| Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review S Kumari, BS Yadav, RB Yadav Food Research International 128, 108765, 2020 | 108 | 2020 |
| Suitability of pigeon pea and rice starches and their blends for noodle making BS Yadav, RB Yadav, M Kumar LWT-Food Science and Technology 44 (6), 1415-1421, 2011 | 105 | 2011 |
| Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology BS Yadav, RB Yadav, M Jatain Journal of Food Science and Technology 49, 547-555, 2012 | 92 | 2012 |
| Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers BS Yadav, A Sharma, RB Yadav International journal of food sciences and nutrition 60 (sup4), 258-272, 2009 | 88 | 2009 |
| Extraction, characterization and utilization of rice bran protein concentrate for biscuit making RB Yadav, BS Yadav, D Chaudhary British Food Journal 113 (9), 1173-1182, 2011 | 86 | 2011 |
| Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. RBYSR Baljeet S.Y International Food Research Journal 20 (2), 607-612, 2013 | 81 | 2013 |
| Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits. RBYRK Baljeet S.Y. International Food Research Journal 21 (1), 217-222, 2014 | 78 | 2014 |
| Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers BS Yadav, A Sharma, RB Yadav Journal of Food Science and Technology 47, 84-88, 2010 | 77 | 2010 |
| Physicochemical, functional, thermal and pasting properties of starches isolated from pearl millet cultivars SY Bhupender, S. K., Rajneesh, B. and Baljeet International Food Research Journal 20 (4), 1555-1561, 2013 | 69 | 2013 |
| Antimicrobial activity of individual and combined extracts of selected spices against some pathogenic and food spoilage microorganisms. RYRY Baljeet S.Y., Simmy G. International Food Research Journal 22 (6), 2594-2600, 2015 | 66 | 2015 |
| Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate N Dangi, BS Yadav, RB Yadav International Journal of Biological Macromolecules 139, 387-396, 2019 | 60 | 2019 |
| Effect of frying, baking and storage conditions on resistant starch content of foods B Singh Yadav British Food Journal 113 (6), 710-719, 2011 | 56 | 2011 |
| Antioxidant activity of various extracts of selected gourd vegetables BS Yadav, R Yadav, RB Yadav, M Garg Journal of food science and technology 53, 1823-1833, 2016 | 49 | 2016 |
