| Enhancement of oxidative stability of perilla seed oil by blending it with other vegetable oils A Dhyani, PK Singh, R Chopra, M Garg Journal of Oleo Science 71 (8), 1135-1144, 2022 | 14 | 2022 |
| Enzymatic interesterification of vegetable oil: A review on physicochemical and functional properties, and its health effects PK Singh, R Chopra, M Garg, A Dhiman, A Dhyani Journal of Oleo Science 71 (12), 1697-1709, 2022 | 13 | 2022 |
| Adaptogenic property of Asparagus racemosus: Future trends and prospects N Singh, M Garg, P Prajapati, PK Singh, R Chopra, A Kumari, A Mittal Heliyon 9 (4), 2023 | 12 | 2023 |
| Role of encapsulation on the bioavailability of omega‐3 fatty acids S Homroy, R Chopra, PK Singh, A Dhiman, M Chand, B Talwar Comprehensive Reviews in Food Science and Food Safety 23 (1), e13272, 2024 | 7 | 2024 |
| Physicochemical characteristics and thermal stability of perilla seed oil of Indian origin A Dhyani, P Prajapati, R Chopra, M Garg, P Singh Journal of Pharmaceutical Research International 33 (60A), 501-511, 2021 | 7 | 2021 |
| Development of omega-3-rich structured lipids using perilla seed oil and palm olein: Optimization and characterization PK Singh, R Chopra, A Dhiman, K Chuahan, M Garg Biomass Conversion and Biorefinery, 1-15, 2023 | 6 | 2023 |
| Comparative study on the use of rosemary bioactive for enhancing the oxidative stability of blended perilla seed oil: A multivariant kinetic approach PK Singh, R Chopra, M Garg Food Chemistry Advances 3, 100447, 2023 | 4 | 2023 |
| Stability of perilla seed oil based PUFA-rich structured lipids using enzymatic interesterification: A thermo-oxidative kinetic study PK Singh, R Chopra, M Garg, K Chauhan, A Agarwal Industrial Crops and Products 209, 118029, 2024 | 2 | 2024 |
| Amelioration of nutritional properties of bakery fat using omega‐3 fatty acid‐rich edible oils: a review A Dhiman, R Chopra, PK Singh, S Homroy, M Chand, B Talwar Journal of the Science of Food and Agriculture 104 (6), 3175-3184, 2024 | 1 | 2024 |
| Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability A Dhyani, R Chopra, PK Singh, M Garg Grasas y Aceites 74 (3), e511-e511, 2023 | 1 | 2023 |
Dr Rajni chopraPofessor, NIFTEM Kundli在 niftem.ac.in 的电子邮件经过验证
Dr Rajni chopraPofessor, NIFTEM Kundli在 niftem.ac.in 的电子邮件经过验证
Dr.Meenakshi GargDepartment of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi在 bcas.du.ac.in 的电子邮件经过验证