| Models for sorption isotherms for foods: A review S Basu, US Shivhare, AS Mujumdar Drying technology 24 (8), 917-930, 2006 | 461 | 2006 |
| Rheological, textural, micro-structural and sensory properties of mango jam S Basu, US Shivhare Journal of Food Engineering 100 (2), 357-365, 2010 | 203 | 2010 |
| Rheological, textural and spectral characteristics of sorbitol substituted mango jam S Basu, US Shivhare, TV Singh, VS Beniwal Journal of Food Engineering 105 (3), 503-512, 2011 | 147 | 2011 |
| Advances in food rheology and its applications J Ahmed, S Basu Woodhead Publishing, 2016 | 123 | 2016 |
| Anti‐nutritional compounds in pulses: Implications and alleviation methods Y Kumar, S Basu, D Goswami, M Devi, US Shivhare, RK Vishwakarma Legume Science 4 (2), e111, 2022 | 114 | 2022 |
| Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam S Basu, US Shivhare, TV Singh Journal of Food Engineering 114 (4), 465-476, 2013 | 105 | 2013 |
| Enthalpy entropy compensation during thermal degradation of chlorophyll in mint and coriander puree SG Rudra, H Singh, S Basu, US Shivhare Journal of Food Engineering 86 (3), 379-387, 2008 | 90 | 2008 |
| Optimization of blanching process for carrots US Shivhare, M Gupta, S Basu, GSV Raghavan Journal of food process engineering 32 (4), 587-605, 2009 | 82 | 2009 |
| Thermal inactivation kinetics of peroxidase in mint leaves GR Shalini, US Shivhare, S Basu Journal of Food Engineering 85 (1), 147-153, 2008 | 76 | 2008 |
| Supercritical CO_2 extraction of compounds with antioxidant activity from fruits and vegetables waste-a review A Shilpi, US Shivhare, S Basu Focusing on Modern Food Industry 2 (1), 43-62, 2013 | 64 | 2013 |
| Moisture adsorption isotherms and glass transition temperature of pectin S Basu, US Shivhare, S Muley Journal of food science and technology 50, 585-589, 2013 | 58 | 2013 |
| Steady state and time dependent rheological behaviour of mayonnaise (egg and eggless) N Singla, P Verma, G Ghoshal, S Basu International Food Research Journal 20 (4), 2009, 2013 | 55 | 2013 |
| Rheological, textural, microstructural, and sensory properties of sorbitol-substituted mango jam S Basu, US Shivhare Food and Bioprocess Technology 6, 1401-1413, 2013 | 55 | 2013 |
| Time dependent rheological characteristics of pineapple jam S Basu, US Shivhare, GSV Raghavan International Journal of Food Engineering 3 (3), 2007 | 52 | 2007 |
| Food rheology: Scientific development and importance to food industry J Ahmed, P Ptaszek, S Basu Advances in food rheology and its applications, 1-4, 2017 | 49 | 2017 |
| Brahmi (Bacopa monnieri) as functional food ingredient in food processing industry PS Shankar, B Preeti, B Santanu, D Gajanan, D Rupesh Journal of Pharmacognosy and Phytochemistry 7 (3), 189-194, 2018 | 47 | 2018 |
| Manufacturing of mayonnaise with pea pod powder as a functional ingredient SG Rudra, E Hanan, VR Sagar, R Bhardwaj, S Basu, V Sharma Journal of Food Measurement and Characterization 14, 2402-2413, 2020 | 45 | 2020 |
| Thermal inactivation kinetics of peroxidase in coriander leaves SG Rudra, US Shivhare, S Basu, BC Sarkar Food and Bioprocess Technology 1, 187-195, 2008 | 35 | 2008 |
| Moisture adsorption isotherms and glass transition temperature of xanthan gum S Basu, US Shivhare, AS Mujumdar Drying Technology 25 (9), 1581-1586, 2007 | 35 | 2007 |
| Effect of β-glucan-fatty acid esters on microstructure and physical properties of wheat straw arabinoxylan films U Ali, V Bijalwan, S Basu, AK Kesarwani, K Mazumder Carbohydrate polymers 161, 90-98, 2017 | 34 | 2017 |
Vijaya RaghavanJames McGill Professor, Bioresource Engineering, McGill UniversityEmail verificata su mcgill.ca