| Bioactive compounds of beetroot and utilization in food processing industry: A critical review N Chhikara, K Kushwaha, P Sharma, Y Gat, A Panghal Food chemistry 272, 192-200, 2019 | 468 | 2019 |
| Effect of sand roasting and microwave cooking on antioxidant activity of barley P Sharma, HS Gujral Food Research International 44 (1), 235-240, 2011 | 288 | 2011 |
| Antioxidant activity of barley as affected by extrusion cooking P Sharma, HS Gujral, B Singh Food Chemistry 131 (4), 1406-1413, 2012 | 282 | 2012 |
| Fatty acid profile of edible oils and fats consumed in India C Dorni, P Sharma, G Saikia, T Longvah Food Chemistry, xxxx, 2017 | 277 | 2017 |
| Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions P Sharma, HS Gujral Food Chemistry 120 (3), 673-678, 2010 | 258 | 2010 |
| Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties P Sharma, HS Gujral LWT-Food Science and Technology 55 (1), 301-307, 2014 | 171 | 2014 |
| Effects of roasting on barley β-glucan, thermal, textural and pasting properties P Sharma, HS Gujral, CM Rosell Journal of Cereal Science 53 (1), 25-30, 2011 | 171 | 2011 |
| Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review N Chhikara, R Kaur, S Jaglan, P Sharma, Y Gat, A Panghal Food & function 9 (12), 6096-6115, 2018 | 149 | 2018 |
| Extrusion of hulled barley affecting β-glucan and properties of extrudates P Sharma, HS Gujral Food and Bioprocess Technology 6, 1374-1389, 2013 | 109 | 2013 |
| Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats HS Gujral, P Sharma, S Rachna LWT-Food Science and Technology 44 (10), 2223-2230, 2011 | 98 | 2011 |
| Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review N Chhikara, HR Devi, S Jaglan, P Sharma, P Gupta, A Panghal Agriculture & food security 7 (1), 1-9, 2018 | 94 | 2018 |
| Phenolic content and antioxidant activity of germinated and cooked pulses HS Gujral, M Angurala, P Sharma, J Singh International Journal of Food Properties 14 (6), 1366-1374, 2011 | 78 | 2011 |
| Total phenolic content and antioxidant activity of extruded brown rice HS Gujral, P Sharma, A Kumar, B Singh International Journal of Food Properties 15 (2), 301-311, 2012 | 73 | 2012 |
| Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta A Panghal, R Kaur, S Janghu, P Sharma, P Sharma, N Chhikara Food chemistry 289, 723-728, 2019 | 72 | 2019 |
| Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour IA Wani, A Gani, A Tariq, P Sharma, FA Masoodi, HM Wani Food Chemistry 197, 345-352, 2016 | 68 | 2016 |
| Milling behavior of hulled barley and its thermal and pasting properties P Sharma, HS Gujral Journal of Food Engineering 97 (3), 329-334, 2010 | 68 | 2010 |
| Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles N Chhikara, K Kushwaha, S Jaglan, P Sharma, A Panghal Cereal Chemistry 96 (1), 154-161, 2019 | 67 | 2019 |
| Anti-staling effects of β-glucan and barley flour in wheat flour chapatti P Sharma, HS Gujral Food Chemistry 145, 102-108, 2014 | 65 | 2014 |
| Physiochemical, pasting, and thermal properties of starch isolated from different barley cultivars HS Gujral, P Sharma, H Kaur, J Singh International Journal of Food Properties 16 (7), 1494-1506, 2013 | 63 | 2013 |
| Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour P Sharma, HS Gujral LWT-Food Science and Technology 56 (1), 118-123, 2014 | 56 | 2014 |
Anil PanghalCCS Haryana Agricultural University, Hisar在 hau.ac.in 的电子邮件经过验证
