| Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya D Agrahar-Murugkar, G Subbulakshmi Food chemistry 89 (4), 599-603, 2005 | 501 | 2005 |
| Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients D Agrahar-Murugkar, P Gulati, N Kotwaliwale, C Gupta Journal of Food Science and Technology 52, 5129-5137, 2015 | 98 | 2015 |
| Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu DA Murugkar Journal of Food Science and Technology 51 (5), 915-921, 2014 | 95 | 2014 |
| Nutritive values of wild edible fruits, berries, nuts, roots and spices consumed by the Khasi tribes of India D Agrahar-Murugkar, G Subbulakshmi Ecology of food and nutrition 44 (3), 207-223, 2005 | 79 | 2005 |
| Intake of nutrients and food sources of nutrients among the Khasi tribal women of India D Agrahar-Murugkar, PP Pal Nutrition 20 (3), 268-273, 2004 | 75 | 2004 |
| Preparation techniques and nutritive value of fermented foods from the Khasi tribes of Meghalaya D Agrahar-Murugkar, G Subbulakshmi Ecology of food and nutrition 45 (1), 27-38, 2006 | 74 | 2006 |
| Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max) D Agrahar-Murugkar, K Jha Journal of food science and technology 47, 482-487, 2010 | 62 | 2010 |
| Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean D Agrahar-Murugkar, K Jha Journal of food science and technology 48, 325-328, 2011 | 52 | 2011 |
| Effect of sprouting on nutritional and functional characteristics of soybean (Glycine max L) D Agrahar-Murugkar, K Jha J Food Sci Technol 46 (3), 240-243, 2009 | 51 | 2009 |
| Effect of sprouting on physical properties and functional and nutritional components of multi-grain mixes D Agrahar-Murugkar, P Gulati, C Gupta International Journal of Food and Nutritional Sciences (IJFANS) 2 (2), 8-15, 2013 | 49* | 2013 |
| Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics D Agrahar-Murugkar Lwt 130, 109703, 2020 | 46 | 2020 |
| Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean DA Murugkar Journal of Food Science and technology 52 (5), 2886-2893, 2015 | 46 | 2015 |
| Effect of egg‐replacer and composite flour on physical properties, color, texture and rheology, nutritional and sensory profile of cakes D Agrahar‐Murugkar, A Zaidi, N Kotwaliwale, C Gupta Journal of Food Quality 39 (5), 425-435, 2016 | 38 | 2016 |
| Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and … D Agrahar-Murugkar, A Zaidi, S Dwivedi Journal of Food Science and Technology, 1-10, 2018 | 34 | 2018 |
| Nutritional status of Khasi schoolgirls in Meghalaya D Agrahar-Murugkar Nutrition 21 (4), 425-431, 2005 | 34 | 2005 |
| Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies D Agrahar-Murugkar, S Dwivedi, P Dixit-Bajpai, M Kumar Nutrition & Food Science 48 (5), 807-818, 2018 | 30 | 2018 |
| Interventions using wild edibles to improve the nutritional status of Khasi tribal women D Agrahar-Murugkar Human Ecology Special Issue 14, 83-88, 2006 | 24 | 2006 |
| Development of millet based ready-to-drink beverage for geriatric population K Bembem, D Agrahar-Murugkar Journal of Food Science and Technology 57 (9), 3278-3283, 2020 | 19 | 2020 |
| Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages DAM P Bajpai-Dixit, N Kotwaliwale Journal of Food Science and Technology, 2019 | 16* | 2019 |
| Nutritional status of school going children (6-9 years) in rural area of Bhopal district (Madhya Pradesh), India D Agrahar-Murugkar, P Gulati, C Gupta International Journal of Food and Nutritional Sciences (IJFANS) 2 (4), 61-67, 2013 | 16* | 2013 |
Nachiket KotwaliwaleCentral Institute of Post Harvest Engineering & Technology, Ludhiana IndiaVerified email at icar.gov.in
