| Effect of alginate concentrations on survival of microencapsulated Lactobacillus casei NCDC-298 S Mandal, AK Puniya, K Singh International Dairy Journal 16 (10), 1190-1195, 2006 | 426 | 2006 |
| 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 | 282 | 2017 |
| Food protein-derived bioactive peptides in management of type 2 diabetes P Patil, S Mandal, SK Tomar, S Anand European journal of nutrition 54, 863-880, 2015 | 228 | 2015 |
| Novel starters for value added fermented dairy products S Hati, S Mandal, JB Prajapati Current Research in Nutrition and Food Science Journal 1 (1), 83-91, 2013 | 116 | 2013 |
| β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk S Hati, S Vij, BP Singh, S Mandal Journal of the Science of Food and Agriculture 95 (1), 216-220, 2015 | 110 | 2015 |
| Electrolyzed oxidized water (EOW): non-thermal approach for decontamination of food borne microorganisms in food industry H Subrota, M Surajit, M PS, V Shilpa, K Yogesh, S BP, Y Dipika Food and Nutrition Sciences 2012, 2012 | 81 | 2012 |
| Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt K Yadav, RK Bajaj, S Mandal, P Saha, B Mann International Journal of Dairy Technology 71 (1), 96-104, 2018 | 77 | 2018 |
| Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli H Subrota, V Shilpa, S Brij, K Vandna, M Surajit International Food Research Journal 20 (5), 2125, 2013 | 66 | 2013 |
| Comparative growth behaviour and biofunctionality of lactic acid bacteria during fermentation of soy milk and bovine milk S Hati, N Patel, S Mandal Probiotics and antimicrobial proteins 10, 277-283, 2018 | 62 | 2018 |
| α‐Galactosidase activity and oligosaccharides utilization by lactobacilli during fermentation of soy milk S Hati, S Vij, S Mandal, RK Malik, V Kumari, Y Khetra Journal of Food Processing and Preservation 38 (3), 1065-1071, 2014 | 62 | 2014 |
| DEVELOPMENT OF SYNBIOTIC MILK CHOCOLATE USING ENCAPSULATED LACTOBACILLUS CASEI NCDC 298 S Mandal, S Hati, AK Puniya, R Singh, K Singh Journal of Food Processing and Preservation 37 (5), 1031-1037, 2013 | 61 | 2013 |
| Role of probiotics, prebiotics, synbiotics and postbiotics in inhibition of pathogens SK Tomar, S Anand, P Sharma, V Sangwan, S Mandal The Battle against Microbial Pathogens: Basic Science, Technological …, 2015 | 53 | 2015 |
| Fermented products of India and its implication: A review GB Sathe, S Mandal Asian Journal of Dairy and Food Research 35 (1), 1-9, 2016 | 48 | 2016 |
| Influence of whey protein concentrate on the production of antibacterial peptides derived from fermented milk by lactic acid bacteria S Hati, N Patel, A Sakure, S Mandal International Journal of Peptide Research and Therapeutics 24, 87-98, 2018 | 44 | 2018 |
| Enhancement of survival of alginate‐encapsulated Lactobacillus casei NCDC 298 S Mandal, S Hati, AK Puniya, K Khamrui, K Singh Journal of the Science of Food and Agriculture 94 (10), 1994-2001, 2014 | 41 | 2014 |
| Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends K Yadav, RK Bajaj, S Mandal, B Mann Journal of food science and technology 57, 426-434, 2020 | 40 | 2020 |
| Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation S Meena, W Prasad, K Khamrui, S Mandal, S Bhat Food Bioscience 41, 100990, 2021 | 36 | 2021 |
| Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA) W Prasad, K Khamrui, S Mandal, R Badola Journal of food science and technology 54, 3802-3809, 2017 | 27 | 2017 |
| Phenotypic and genotypic screening of human-originated lactobacilli for vitamin B12 production potential: process validation by micro-assay and UFLC B Bhushan, SK Tomar, S Mandal Applied microbiology and biotechnology 100, 6791-6803, 2016 | 26 | 2016 |
| Nonthermal plasma technology and its potential applications against foodborne microorganisms S Hati, S Mandal, S Vij, PS Minz, S Basu, Y Khetra, D Yadav, M Dahiya Journal of Food Processing and Preservation 36 (6), 518-524, 2012 | 26 | 2012 |
Subrota HatiSMC College of Dairy Science, Kamdhenu University, Anand, IndiaVerified email at kamdhenuuni.edu.in
