| Riboflavin and health: A review of recent human research K Thakur, SK Tomar, AK Singh, S Mandal, S Arora Critical reviews in food science and nutrition 57 (17), 3650-3660, 2017 | 310 | 2017 |
| Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification A Goyal, V Sharma, MK Sihag, SK Tomar, S Arora, L Sabikhi, AK Singh Powder Technology 286, 527-537, 2015 | 201 | 2015 |
| Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method–Milk fortification AKS C Gupta, P Chawla, S Arora, SK Tomar Food Hydrocolloids 43, 622-628, 2015 | 155 | 2015 |
| Handbook of pesticides: methods of pesticide residues analysis LML Nollet, HS Rathore CRC press, 2016 | 139 | 2016 |
| Effect of succinylation on physicochemical and functional properties of milk protein concentrate BG Shilpashree, S Arora, P Chawla, SK Tomar Food Research International 72, 223-230, 2015 | 124 | 2015 |
| Heat stability and calcium bioavailability of calcium-fortified milk G Singh, S Arora, GS Sharma, JS Sindhu, VK Kansal, RB Sangwan LWT-Food Science and Technology 40 (4), 625-631, 2007 | 120 | 2007 |
| Milk protein concentrates: opportunities and challenges GS Meena, AK Singh, NR Panjagari, S Arora Journal of food science and technology 54, 3010-3024, 2017 | 112 | 2017 |
| Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids DLLS Ankit Goyal, Vivek Sharma, Neelam Upadhyay, A. K. Singh, Sumit Arora Journal of Food Science and Technology 52 (7), 4256-4265, 2015 | 108 | 2015 |
| Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition N Pawar, K Gandhi, A Purohit, S Arora, RRB Singh Journal of food science and technology 51, 2727-2733, 2014 | 97 | 2014 |
| Technological and functional applications of low‐calorie sweeteners from lactic acid bacteria F Patra, SK Tomar, S Arora Journal of food science 74 (1), R16-R23, 2009 | 86 | 2009 |
| Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules A Goyal, V Sharma, MK Sihag, AK Singh, S Arora, L Sabikhi Journal of food science and technology 53, 2422-2433, 2016 | 84 | 2016 |
| Bioavailability of vitamin D2 and calcium from fortified milk R Kaushik, B Sachdeva, S Arora, S Kapila, BK Wadhwa Food chemistry 147, 307-311, 2014 | 73 | 2014 |
| Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch M Sharma, AK Singh, DN Yadav, S Arora, RK Vishwakarma LWT 73, 52-59, 2016 | 72 | 2016 |
| The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants N Pawar, S Arora, RR Bijoy, BK Wadhwa International journal of dairy technology 65 (2), 293-299, 2012 | 69 | 2012 |
| Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties S Tiwari, N Upadhyay, AK Singh, GS Meena, S Arora Journal of food science and technology 56, 4678-4687, 2019 | 67 | 2019 |
| Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein S B.G., S arora, P Chawla, RVA Sharma LWT - Food Science & Technology 64, 1270-1277, 2015 | 66 | 2015 |
| A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams M Kumar, V Sharma, D Lal, A Kumar, R Seth International journal of dairy technology 63 (2), 252-255, 2010 | 62 | 2010 |
| Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend PS Rao, RK Bajaj, B Mann, S Arora, SK Tomar Journal of food science and technology 53, 3834-3843, 2016 | 58 | 2016 |
| Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules A Gowda, V Sharma, A Goyal, AK Singh, S Arora Journal of food science and technology 55, 1705-1715, 2018 | 55 | 2018 |
| Analysis of multiple sweeteners and their degradation products in lassi by HPLC and HPTLC plates V George, S Arora, BK Wadhwa, AK Singh Journal of food science and technology 47, 408-413, 2010 | 55 | 2010 |
Dr. Ashish Kumar SinghPrincipal Scientist (Food Science & Technology), National Dairy Research Institute, KarnalVerified email at icar.gov.in
