| Progress in starch modification in the last decade B Kaur, F Ariffin, R Bhat, AA Karim Food hydrocolloids 26 (2), 398-404, 2012 | 660 | 2012 |
| Fermentation of black tea broth (Kombucha): I. Effects of sucrose concentration and fermentation time on the yield of microbial cellulose. WN Goh, A Rosma, B Kaur, A Fazilah, AA Karim, R Bhat International Food Research Journal 19 (1), 2012 | 255 | 2012 |
| Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits M Alothman, B Kaur, A Fazilah, R Bhat, AA Karim Innovative Food Science & Emerging Technologies 11 (4), 666-671, 2010 | 229 | 2010 |
| Soil carbon, microbial activity and nitrogen availability in agroforestry systems on moderately alkaline soils in northern India B Kaur, SR Gupta, G Singh Applied soil ecology 15 (3), 283-294, 2000 | 225 | 2000 |
| Carbon storage and nitrogen cycling in silvopastoral systems on a sodic in northwestern India B Kaur, SR Gupta, G Singh Agroforestry systems 54, 21-29, 2002 | 219 | 2002 |
| The glycemic index of rice and rice products: a review, and table of GI values B Kaur, V Ranawana, J Henry Critical reviews in food science and nutrition 56 (2), 215-236, 2016 | 212 | 2016 |
| Chrononutrition in the management of diabetes CJ Henry, B Kaur, RYC Quek Nutrition & diabetes 10 (1), 6, 2020 | 141 | 2020 |
| Micronutrient status in type 2 diabetes: a review B Kaur, J Henry Advances in food and nutrition research 71, 55-100, 2014 | 138 | 2014 |
| Bioamelioration of a sodic soil by silvopastoral systems in northwestern India B Kaur, SR Gupta, G Singh Agroforestry systems 54, 13-20, 2002 | 128 | 2002 |
| Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II WN Goh, A Rosma, B Kaur, A Fazilah, AA Karim, R Bhat International Food Research Journal 19 (1), 153, 2012 | 120 | 2012 |
| Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties B Kaur, A Fazilah, AA Karim Food and bioproducts processing 89 (4), 463-471, 2011 | 92 | 2011 |
| STUDIES ON the IMPROVEMENT of FUNCTIONAL and BAKING PROPERTIES of WHEAT‐CHICKPEA FLOUR BLENDS1 N SINGH, K Harinder, KS Sekhon, B KAUR Journal of Food Processing and Preservation 15 (6), 391-402, 1991 | 58 | 1991 |
| Studies on the baking properties of wheat: Pigeonpea flour blends K Harinder, B Kaur, S Sharma Plant foods for human nutrition 54, 217-226, 1999 | 55 | 1999 |
| The impact of a low glycaemic index (GI) diet on simultaneous measurements of blood glucose and fat oxidation: A whole body calorimetric study B Kaur, RQY Chin, S Camps, CJ Henry Journal of clinical & translational endocrinology 4, 45-52, 2016 | 40 | 2016 |
| A low glycaemic index diet incorporating isomaltulose is associated with lower glycaemic response and variability, and promotes fat oxidation in Asians CJ Henry, B Kaur, RYC Quek, SG Camps Nutrients 9 (5), 473, 2017 | 39 | 2017 |
| Current developments in digital quantitative volume estimation for the optimisation of dietary assessment W Tay, B Kaur, R Quek, J Lim, CJ Henry Nutrients 12 (4), 1167, 2020 | 32 | 2020 |
| A glycaemic index compendium of non-western foods CJ Henry, RYC Quek, B Kaur, S Shyam, HKG Singh Nutrition & diabetes 11 (1), 2, 2021 | 29 | 2021 |
| The glycemic potential of white and red rice affected by oil type and time of addition B Kaur, V Ranawana, AL Teh, CJK Henry Journal of food science 80 (10), H2316-H2321, 2015 | 29 | 2015 |
| The impact of a low glycemic index (GI) breakfast and snack on daily blood glucose profiles and food intake in young Chinese adult males B Kaur, V Ranawana, AL Teh, CJK Henry Journal of clinical & translational endocrinology 2 (3), 92-98, 2015 | 29 | 2015 |
| Are Asian foods as “fattening” as western-styled fast foods? CJ Henry, B Kaur, RYC Quek European journal of clinical nutrition 74 (2), 348-350, 2020 | 27 | 2020 |