| Optimization of ingredients for the development of wheatgrass based therapeutical juice using response surface methodology (RSM) H Kashudhan, A Dixit, A Upadhyay Journal of Pharmacognosy and Phytochemistry 6 (2), 338-345, 2017 | 15 | 2017 |
| Development of Wheatgrass‐Pomegranate Blended Therapeutical Juice Using Response Surface Methodology H Kashudhan, A Dixit, K Kumar Journal of Food Processing and Preservation 41 (2), e12869, 2017 | 7 | 2017 |
| PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF LOW FAT FRIED INDIAN TRADITIONAL SNACK USING RESPONSE SURFACE APPROACH. A Dixit, A Upadhyay, A Mishra Carpathian Journal of Food Science & Technology 10 (3), 2018 | 2 | 2018 |
| Green synthesis and characterization of silver nanoparticle using Momordica charantia and Manilkara zapota seeds M Karmakar, K Kumar, VS Sharanagat, A Dixit Eco Env Cons 21, 2015 | 2 | 2015 |
| Betacarotene Rich Noodles: optimization and Development Using Response Surface Methodology ADV Chaudhary Food Science Research Journal 8 (2), 138-145, 2017 | | 2017 |
| Effect of Hydrocolloids Coating on Fat Uptake Reduction of Tapioca Sago Chips A Dixit, N Mishra, A Upadhyay, A Mishra Journal of Agricultural Engineering and Food Technology 3 (1), 35-39, 2016 | | 2016 |
| Gluten Free Buiscuit ADNS Anuradha Mishra Raksha Khadya Vigyan Patrika 24, 80-82, 2015 | | 2015 |
| Development and Evaluation of Gluten Free Biscuits by Incorporation of Mahua Powder as Natural Sugar P Ravat, A Dixit | | |
