| Co-encapsulation of vitamins B12 and D3 using spray drying: Wall material optimization, product characterization, and release kinetics SR Bajaj, SJ Marathe, RS Singhal Food Chemistry 335, 127642, 2021 | 57 | 2021 |
| Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates SR Bajaj, RS Singhal Lwt 101, 32-39, 2019 | 37 | 2019 |
| Degradation kinetics of vitamin B12 in model systems of different pH and extrapolation to carrot and lime juices SR Bajaj, RS Singhal Journal of Food Engineering 272, 109800, 2020 | 24 | 2020 |
| Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage SR Bajaj, RS Singhal Journal of Food Composition and Analysis 96, 103703, 2021 | 19 | 2021 |
| Esterification of anthocyanins isolated from floral waste: Characterization of the esters and their application in various food systems SJ Marathe, NN Shah, SR Bajaj, RS Singhal Food Bioscience 40, 100852, 2021 | 18 | 2021 |
| Enhancement of stability of vitamin B12 by co-crystallization: A convenient and palatable form of fortification SR Bajaj, RS Singhal Journal of Food Engineering 291, 110231, 2021 | 15 | 2021 |
| First report of European truffle ectomycorrhiza in the semi-arid climate of Saudi Arabia SR Bajaj, SJ Marathe, T Grebenc, A Zambonelli, S Shamekh 3 Biotech 11, 1-9, 2021 | 3 | 2021 |
| Investigation on the growth parameters for Libyan wild truffles Z Elfalla, HB Mirwan, HN El Waer, SR Bajaj, S Shamekh | | |
Rekha S. SinghalProfessor of Food Technology, Institute of Chemical Technology在 ictmumbai.edu.in 的电子邮件经过验证
Rekha S. SinghalProfessor of Food Technology, Institute of Chemical Technology在 ictmumbai.edu.in 的电子邮件经过验证