Fermented milks and milk products as functional foods—A review VK Shiby, HN Mishra Critical reviews in food science and nutrition 53 (5), 482-496, 2013 | 461 | 2013 |
A review on biological control and metabolism of aflatoxin HN Mishra, C Das Taylor & Francis Group 43 (3), 245-264, 2003 | 442 | 2003 |
Scientific and technical aspects of yogurt aroma and taste: a review W Routray, HN Mishra Comprehensive Reviews in Food Science and Food Safety 10 (4), 208-220, 2011 | 388 | 2011 |
High‐pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices S Chakraborty, N Kaushik, PS Rao, HN Mishra Comprehensive Reviews in Food Science and Food Safety 13 (4), 578-596, 2014 | 223 | 2014 |
Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours KP Singh, A Mishra, HN Mishra LWT-Food Science and Technology 48 (2), 276-282, 2012 | 223 | 2012 |
Green tea: Health benefits VR Sinija, HN Mishra Journal of Nutritional & Environmental Medicine 17 (4), 232-242, 2008 | 204 | 2008 |
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review CG Dalbhagat, DK Mahato, HN Mishra Trends in Food Science & Technology 85, 226-240, 2019 | 201 | 2019 |
Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties P Kumar, HN Mishra Food chemistry 87 (4), 501-507, 2004 | 201 | 2004 |
Yoghurt powder—a review of process technology, storage and utilization P Kumar, HN Mishra Food and Bioproducts Processing 82 (2), 133-142, 2004 | 199 | 2004 |
The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava SB Murmu, HN Mishra Food Chemistry 245, 820-828, 2018 | 184 | 2018 |
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review S Misra, P Pandey, HN Mishra Trends in Food Science & Technology 109, 340-351, 2021 | 176 | 2021 |
Non dairy probiotic beverages S Vasudha, HN Mishra International Food Research Journal 20 (1), 7, 2013 | 176 | 2013 |
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali) N Kaushik, BP Kaur, PS Rao, HN Mishra Innovative Food Science & Emerging Technologies 22, 40-50, 2014 | 161 | 2014 |
Preparation of rice analogues using extrusion technology A Mishra, HN Mishra, P Srinivasa Rao International journal of food science & technology 47 (9), 1789-1797, 2012 | 161 | 2012 |
A rapid FT-NIR method for estimation of aflatoxin B1 in red chili powder S Tripathi, HN Mishra Food control 20 (9), 840-846, 2009 | 150 | 2009 |
Moisture-dependent properties of barnyard millet grain and kernel KP Singh, HN Mishra, S Saha Journal of Food Engineering 96 (4), 598-606, 2010 | 146 | 2010 |
Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp SK Bag, PP Srivastav, HN Mishra Food and bioprocess technology 4, 1450-1458, 2011 | 141 | 2011 |
Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules VR Sinija, HN Mishra Journal of food engineering 86 (4), 494-500, 2008 | 140 | 2008 |
FT-NIR spectroscopy for caffeine estimation in instant green tea powder and granules VR Sinija, HN Mishra LWT-Food Science and Technology 42 (5), 998-1002, 2009 | 117 | 2009 |
Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus) M Bhattacharya, PP Srivastav, HN Mishra Journal of food science and technology 52, 2013-2022, 2015 | 116 | 2015 |