| n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits NN Shah, C Vishwasrao, RS Singhal, L Ananthanarayan Food Hydrocolloids 55, 179-188, 2016 | 75 | 2016 |
| An investigation on the effect of polyphenolic extracts of Nigella sativa seedcake on physicochemical properties of chitosan-based films D Kadam, N Shah, S Palamthodi, SS Lele Carbohydrate polymers 192, 347-355, 2018 | 71 | 2018 |
| Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake NN Shah, KV Umesh, RS Singhal Journal of food engineering 255, 15-23, 2019 | 57 | 2019 |
| Complexation of curcumin using proteins to enhance aqueous solubility and bioaccessibility: Pea protein vis-à-vis whey protein UK Vijayan, NN Shah, AB Muley, RS Singhal Journal of Food Engineering 292, 110258, 2021 | 56 | 2021 |
| Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations N Dedhia, SJ Marathe, RS Singhal Carbohydrate Polymers 287, 119355, 2022 | 55 | 2022 |
| Modification of proteins and polysaccharides using dodecenyl succinic anhydride: Synthesis, properties and applications—A review NN Shah, N Soni, RS Singhal International journal of biological macromolecules 107, 2224-2233, 2018 | 44 | 2018 |
| An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum) N Shah, A Usvalampi, S Chaudhary, T Seppänen-Laakso, S Marathe, ... European Food Research and Technology 246, 723-731, 2020 | 23 | 2020 |
| Enzymatic synthesis of fatty acid esters of trehalose: process optimization, characterization of the esters and evaluation of their bioactivities SJ Marathe, NN Shah, RS Singhal Bioorganic chemistry 94, 103460, 2020 | 21 | 2020 |
| Fermented Fruits and Vegetables N Shah, R Singhal Current Developments in Biotechnology and Bioengineering: Food and Beverages …, 2017 | 21 | 2017 |
| 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 | 19 | 2021 |
| A two-tier modified starch-oxidation followed by n-octenyl succinylation as gum Arabic substitute: Process details and characterization NN Shah, RS Singhal Journal of Food Engineering 226, 96-104, 2018 | 14 | 2018 |
| Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation N Soni, NN Shah, RS Singhal Journal of Food Engineering 242, 133-140, 2019 | 13 | 2019 |
| Esterification of sugars and polyphenols with fatty acids: Techniques, bioactivities, and applications SJ Marathe, N Dedhia, RS Singhal Current Opinion in Food Science, 2021 | 11 | 2021 |
| Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability K Rai, N Chhanwal, NN Shah, RS Singhal Food & Function 12 (17), 7964-7974, 2021 | 11 | 2021 |
| A study on the fatty acid composition of lipids in truffles selected from Europe and Africa NN Shah, S Hokkanen, O Pastinen, A Eljamil, S Shamekh 3 Biotech 10, 1-7, 2020 | 11 | 2020 |
| Synthesis and evaluation of n-octenyl succinylated guar gum as an anti-staling agent in bread NN Shah, A Raut, SL Yedage, BM Bhanage, RS Singhal LWT 93, 368-375, 2018 | 8 | 2018 |
| An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation N Shah, SJ Marathe, D Croce, M Ciardi, V Longo, A Juilus, S Shamekh Archives of Microbiology 204 (1), 64, 2022 | 6 | 2022 |
| Polyphenols, phytosterols, aromatics, and essential oils N Dedhia, N Shah Engineering Plant-Based Food Systems, 255-275, 2023 | 1 | 2023 |
| Three phase partitioning (TPP) as an extraction technique for oleaginous materials SJ Marathe, NN Shah, RS Singhal Three Phase Partitioning, 267-284, 2021 | 1 | 2021 |
| Food Processing and Nutrition Delivery N Dedhia, NG Shah Sustainable Health Through Food, Nutrition, and Lifestyle, 97-112, 2023 | | 2023 |
Rekha S. SinghalProfessor of Food Technology, Institute of Chemical Technology在 ictmumbai.edu.in 的电子邮件经过验证
