| Physico-chemical and sensory changes during the storage of lal peda A Jha, A Kumar, P Jain, H Om, R Singh, DS Bunkar Journal of food science and technology 51, 1173-1178, 2014 | 72 | 2014 |
| Vanilla flavor evaluation by sensory and electronic nose techniques O Hari, BN Shyamala, M Prakash, KK Bhat Journal of Sensory Studies 21 (2), 228-239, 2006 | 39 | 2006 |
| Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii SR Shankar, HP Sneha, I Prakash, M Khan, PK HN, H Om, K Basavaraj, ... Food Microbiology 105, 104012, 2022 | 29 | 2022 |
| Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee I Prakash, P Kumar, H Om, K Basavaraj, PS Murthy LWT 154, 112717, 2022 | 27 | 2022 |
| Antacid properties of milk and milk products in comparison to other foods and commonly available antacid pharmacological preparations R Malik, BS Beniwal, O Hari Indian J. Dairy Sci 67, 4, 2014 | 1 | 2014 |
| Status of Retail Meat Units In Hisar City BS Beniwal, H Om, C Prakash Journal of Meat Science 9 (1), 13-17, 2014 | | 2014 |
| Heat acid coagulated indigenous dairy products. A Jha, P Jain, T Alam, H Om Processed Food Industry, 17-24, 2010 | | 2010 |
