| Whey and its utilization SR Macwan, BK Dabhi, SC Parmar, KD Aparnathi International Journal of Current Microbiology and Applied Sciences 5 (8 …, 2016 | 182 | 2016 |
| Whey and its utilization RM Silviya, K Bhumika, SC Dabhi Parmar, KD Aparnathi Int. J. Curr. Microbiol. App. Sci 5 (8), 134-155, 2016 | 17 | 2016 |
| Suitability of type of herb and its form as flavoring in herbal ice cream DAPS Raushan Kumar, Jana Atanu International Journal of Chemical Studies 6 (5), 1562-1567, 2018 | 7 | 2018 |
| Evaluation of Cheddar Cheese Whey and Paneer Whey as a Growth Medium for Lactic Acid Bacteria. SR Macwan, SC Parmar, JB Prajapati, KD Aparnathi Journal of Pure & Applied Microbiology 10 (2), 2016 | 5 | 2016 |
| Detection of Adulteration of Ghee with Coconut Oil or Palm Oil SC Zachariah, Sofia, Parmar, MK Bhavadasan, S Nath Indian Journal of Dairy Science 63 (4), 278, 2010 | 5* | 2010 |
| Development of a strip‐based test for detection of urea adulteration in milk RR Savaliya, AI Shaikh, MP Chauhan, SC Parmar, RB Modi Journal of Food Processing and Preservation 46 (7), e16722, 2022 | 2 | 2022 |
| Assessing the Baking Characteristics of Mozzarella and Pizza Cheeses SP Bhargav Rajani, Atanu Jana Research & Reviews: Journal of Dairy Science & Technology 10 (1), 22-43, 2021 | 2* | 2021 |
| Development of fermented dairy products from lactic acid bacterial biomass grown in whey based medium SR Macwan, BK Dabhi, SC Parmar, S Hati, S Prajapatiw, KD Aparnathi International Journal of Fermented Foods 7 (1), 45-54, 2018 | 2 | 2018 |
| Development of Cheddar Cheese Whey based Growth Medium for Lactobacillus helveticus MTCC 5463 SR Macwan, BK Dabhi, SC Parmar, S Hati, JB Prajapati, KD Aparnathi International Journal of Fermented Foods 7 (2), 73-83, 2018 | 2 | 2018 |
| Utilization of paneer whey in ice candy type frozen dessert SC Parmar, AK Jain, AI Shaikh, AJ Gokhale, DH Patel, KD Aparnathi Indian Journal of Dairy Science 70 (1), 11-16, 2017 | 2 | 2017 |
| Validation of methods for detection of adulterants, neutralisers and preservatives in khoa and burfi AI Shaikh, SC Parmar, D Raj Indian Journal of Dairy Science 64 (5), 400, 2011 | 2 | 2011 |
| Traditional applications of enzymes in dairy science and technology A Shaikh, AK Jain, S Parmar Enzymes Beyond Traditional Applications in Dairy Science and Technology, 77-115, 2023 | 1 | 2023 |
| Effect of Cheddar cheese whey on composition, characteristics and shelf life of bun SC Parmar, AK Jain Indian Journal of Dairy Science 71 (2), 2018 | 1 | 2018 |
| Compositional Analysis of Butter SC Parmar, A Kumari, AK Jain, A Shaikh, S Patel Analytical Methods for Milk and Milk Products, 287-307, 2024 | | 2024 |
| Physicochemical Analysis of Paneer and Channa AK Jain, PP Debnath, SC Parmar, A Shaikh, S Patel Analytical Methods for Milk and Milk Products, 187-201, 2024 | | 2024 |
| Chemical Analysis of Milk N Veena, A Kumari, A Shaikh, S Patel, SC Parmar, AK Jain Analytical Methods for Milk and Milk Products, 85-155, 2024 | | 2024 |
| Activity of indigenous enzymes in Surti buffalo milk AA Hirapara, AK Jain, SC Parmar, AI Shaikh Indian Journal of Animal Health 62 (1), 177-186, 2023 | | 2023 |
| Level and status of selected minerals in Surti buffalo milk and its alcohol stability ND Chaudhary, SC Parmar, AK Jain, AI Shaikh Indian J Anim Health 62 (2), 262-272, 2023 | | 2023 |
| Development of a strip-based test for detection of urea adulteration in milk RBM Ravi R. Savaliya,Ahesanvarish Ismailbhai Shaikh,Mahipal P. Chauhan ... Journal of Food Processing and Preservation, 1-10, 2022 | | 2022 |
| Influence of stabilizers on quality of frozen yoghurt containing Moringa SCPVBD Dudhrejiya PT, SV Pinto Agricultural Research Journal 56 (3), 503-509, 2019 | | 2019 |
Shaikh AhesanvarishAssociate Professor, SMC College of Dairy Science, Kamdhenu University, Anand在 kamdhenuuni.edu.in 的电子邮件经过验证
