Resistant starch–a review MG Sajilata, RS Singhal, PR Kulkarni Comprehensive reviews in food science and food safety 5 (1), 1-17, 2006 | 2241 | 2006 |
Glucose oxidase—an overview SB Bankar, MV Bule, RS Singhal, L Ananthanarayan Biotechnology advances 27 (4), 489-501, 2009 | 1511 | 2009 |
Microbial cellulose: fermentative production and applications. PR Chawla, IB Bajaj, SA Survase, RS Singhal Food Technology & Biotechnology 47 (2), 2009 | 941 | 2009 |
Comparison of artificial neural network (ANN) and response surface methodology (RSM) in fermentation media optimization: case study of fermentative production of scleroglucan KM Desai, SA Survase, PS Saudagar, SS Lele, RS Singhal Biochemical Engineering Journal 41 (3), 266-273, 2008 | 634 | 2008 |
Biosynthesis of silver nanoparticles using aqueous extract from the compactin producing fungal strain NS Shaligram, M Bule, R Bhambure, RS Singhal, SK Singh, G Szakacs, ... Process biochemistry 44 (8), 939-943, 2009 | 487 | 2009 |
Poly (glutamic acid)–an emerging biopolymer of commercial interest I Bajaj, R Singhal Bioresource technology 102 (10), 5551-5561, 2011 | 433 | 2011 |
Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials S Krishnan, R Bhosale, RS Singhal Carbohydrate polymers 61 (1), 95-102, 2005 | 421 | 2005 |
The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent S Krishnan, AC Kshirsagar, RS Singhal Carbohydrate polymers 62 (4), 309-315, 2005 | 343 | 2005 |
Gellan gum: fermentative production, downstream processing and applications IB Bajaj, SA Survase, PS Saudagar, RS Singhal Food Technology and Biotechnology 45 (4), 341-354, 2007 | 330 | 2007 |
Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch D Kanakdande, R Bhosale, RS Singhal Carbohydrate polymers 67 (4), 536-541, 2007 | 326 | 2007 |
Basmati rice: a review P Bhattacharjee, RS Singhal, PR Kulkarni International journal of food science & technology 37 (1), 1-12, 2002 | 324 | 2002 |
Gymnema sylvestre: a memoir P Kanetkar, R Singhal, M Kamat Journal of clinical biochemistry and nutrition 41 (2), 77-81, 2007 | 320 | 2007 |
The carotenoid pigment zeaxanthin—a review MG Sajilata, RS Singhal, MY Kamat Comprehensive reviews in food science and food safety 7 (1), 29-49, 2008 | 311 | 2008 |
Microencapsulation of black pepper oleoresin J Shaikh, R Bhosale, R Singhal Food chemistry 94 (1), 105-110, 2006 | 310 | 2006 |
Industrial production, processing, and utilization of sago palm-derived products RS Singhal, JF Kennedy, SM Gopalakrishnan, A Kaczmarek, CJ Knill, ... Carbohydrate polymers 72 (1), 1-20, 2008 | 304 | 2008 |
Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches R Bhosale, R Singhal Carbohydrate polymers 66 (4), 521-527, 2006 | 299 | 2006 |
Is there a common water-activity limit for the three domains of life? A Stevenson, JA Cray, JP Williams, R Santos, R Sahay, N Neuenkirchen, ... The ISME journal 9 (6), 1333-1351, 2015 | 291 | 2015 |
Handbook of indices of food quality and authenticity RS Singhal, PK Kulkarni, DV Reg Elsevier, 1997 | 272 | 1997 |
Surfactin–a review on biosynthesis, fermentation, purification and applications NS Shaligram, RS Singhal Food technology and biotechnology 48 (2), 119-134, 2010 | 255 | 2010 |
Protein‐polysaccharide interactions: a new approach in food formulations SK Samant, RS Singhal, PR Kulkarni, DV Rege International journal of food science & technology 28 (6), 547-562, 1993 | 208 | 1993 |