| Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali) N Kaushik, BP Kaur, PS Rao, HN Mishra Innovative Food Science & Emerging Technologies 22, 40-50, 2014 | 158 | 2014 |
| Effect of calcination temperature on microstructure, dielectric, magnetic and optical properties of Ba0. 7La0. 3Fe11. 7Co0. 3O19 hexaferrites T Kaur, B Kaur, BH Bhat, S Kumar, AK Srivastava Physica B: Condensed Matter 456, 206-212, 2015 | 140 | 2015 |
| Effect of superheated steam drying on properties of foodstuffs and kinetic modeling R Sehrawat, PK Nema, BP Kaur Innovative food science & emerging technologies 34, 285-301, 2016 | 123 | 2016 |
| Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) High-Pressure … BP Kaur, N Kaushik, PS Rao, OP Chauhan Food and Bioprocess Technology 6, 1390-1400, 2013 | 123 | 2013 |
| Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods R Sehrawat, PK Nema, BP Kaur Lwt 92, 548-555, 2018 | 109 | 2018 |
| Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosailisha) fillets during refrigerated storage A Chouhan, BP Kaur, PS Rao Innovative food science and emerging technologies, 2015 | 98 | 2015 |
| Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible R Sehrawat, BP Kaur, PK Nema, S Tewari, L Kumar Food Science and Biotechnology 30, 19-35, 2021 | 89 | 2021 |
| Pearl millet processing: a review S Rani, R Singh, R Sehrawat, BP Kaur, A Upadhyay Nutrition & Food Science 48 (1), 30-44, 2018 | 80 | 2018 |
| Emergence and era of ultrasonic’s in fruit juice preservation: A review R Dolas, C Saravanan, BP Kaur Ultrasonics Sonochemistry 58, 104609, 2019 | 79 | 2019 |
| Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review S Tewari, R Sehrawat, PK Nema, BP Kaur Journal of Food Biochemistry 41 (1), e12319, 2017 | 72 | 2017 |
| Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage N Kaushik, BP Kaur, PS Rao Food Science and Technology International 20 (7), 527-541, 2014 | 61 | 2014 |
| Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (penaeus monodon) BP Kaur, PS Rao, PK Nema Innovative Food Science & Emerging Technologies 33, 47-55, 2016 | 52 | 2016 |
| Structural and quality evaluation of soy enriched functional noodles S Rani, R Singh, DB Kamble, A Upadhyay, BP Kaur Food Bioscience 32, 100465, 2019 | 45 | 2019 |
| Using a combined neural network─ genetic algorithm approach for predicting the complex rheological characteristics of microfluidized sugarcane juice A Tarafdar, BP Kaur, PK Nema, OA Babar, D Kumar Lwt 123, 109058, 2020 | 36 | 2020 |
| Identification of microfluidization processing conditions for quality retention of sugarcane juice using genetic algorithm A Tarafdar, SG Nair, B Pal Kaur Food and Bioprocess Technology 12, 1874-1886, 2019 | 35 | 2019 |
| Optimization and evaluation of multigrain gluten-enriched instant noodles S Rani, R Singh, BP Kaur, A Upadhyay, DB Kamble Applied Biological Chemistry 61, 531-541, 2018 | 35 | 2018 |
| Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta DB Kamble, R Singh, S Rani, BP Kaur, A Upadhyay, N Kumar Journal of Food Processing and Preservation 43 (10), e14125, 2019 | 34 | 2019 |
| Mathematical and artificial neural network modeling for vacuum drying kinetics of Moringa olifera leaves followed by determination of energy consumption and mass transfer … A Tarafdar, N Jothi, BP Kaur Journal of Applied Research on Medicinal and Aromatic Plants 24, 100306, 2021 | 31 | 2021 |
| Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing S Thangalakshmi, VK Arora, BP Kaur, S Malakar Journal of Food Processing and Preservation 45 (4), e15375, 2021 | 27 | 2021 |
| High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality A Tarafdar, Y Kumar, BP Kaur, PC Badgujar Journal of Food Processing and Preservation 45 (5), e15428, 2021 | 25 | 2021 |
