| Technological, processing and nutritional aspects of chickpea (Cicer arietinum)-A review R Kaur, K Prasad Trends in Food Science & Technology 109, 448-463, 2021 | 198 | 2021 |
| Nutritional characteristics and value-added products of Chickpea (Cicer arietinum)—A review R Kaur, K Prasad Journal of Postharvest Technology 9 (2), 1-13, 2021 | 36 | 2021 |
| Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour R Kaur, K Prasad Journal of Food Science 87 (5), 2197-2210, 2022 | 16 | 2022 |
| Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions R Kaur, K Prasad International Journal of Food Science & Technology 57 (7), 3990-4000, 2022 | 15 | 2022 |
| Effect of hydrothermal exposure on physical properties of Cicer Arietinum seeds R Kaur, K Prasad AIP Conference Proceedings 2352 (1), 020086, 2021 | 9 | 2021 |
| Secondary Metabolites of Fruits and Vegetables with Antioxidant Potential R Kaur, S Shekhar, K Prasad Secondary Metabolites-Trends and Reviews, 2022 | 7 | 2022 |
| Process optimization for the development of traditionally roasted chickpea flour for meal replacement beverages R Kaur, K Prasad Food Chemistry Advances 3, 100452, 2023 | 5 | 2023 |
| Characterization and classification of selective Indian chickpea cultivars based on physical and hydration properties, using image and multivariate analysis R Kaur, K Prasad Legume Science, e168, 2022 | 4 | 2022 |
| Image analysis as a non-destructive approach in selective characterization of promising Indian chickpea cultivars R Kaur, S Shekhar, P Kumar, K Prasad Biology and Life Sciences Forum 6 (1), 112, 2021 | 4 | 2021 |
| Dehydration kinetics of green banana slices, characterization of optimized product based on physicochemical, nutritional, optical, and sensory attributes RK Gadhave, R Kaur, R Das, K Prasad Journal of Applied Biology and Biotechnology 11 (Issue), 82-93, 2023 | 3 | 2023 |
| Non-thermal Food Preservation Technologies R Kaur, S Shekhar, S Chaudhary, B Singh, K Prasad Smart and Sustainable Food Technologies, 157-195, 2022 | 3 | 2022 |
| Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Plant (Vegetable) Sources P Prakash, R Kaur, S Shekhar, K Prasad Bioactive Compounds and Nutraceuticals from Plant Sources, 3-41, 2024 | 1 | 2024 |
| Emerging protein sources and novel extraction techniques: a systematic review on sustainable approaches I Jain, R Kaur, A Kumar, M Paul, N Singh International Journal of Food Science & Technology, 2024 | 1 | 2024 |
| Functional beverages: recent trends and prospects as potential meal replacers R Kaur, S Shekhar, K Prasad Food Materials Research 4 (1), 2024 | 1 | 2024 |
| Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear. R Das, Y Kumar, R Kaur, S Shekhar, K Prasad International Food Research Journal 30 (5), 2023 | 1 | 2023 |
| Exploring the impact of processing and compositional factors on the improvement of quality of milk paneer: A comprehensive review M Alam, M Rawat, R Das, D Das, R Kaur, P Sharma International Dairy Journal, 106038, 2024 | | 2024 |
| Development and characterization of chickpea based ready to use replacement beverage mix R Kaur, K Prasad Journal of Food Measurement and Characterization, 1-24, 2024 | | 2024 |
| Human Olfactory System: Part A RK Tamanna Awasthi Sensory Science Applications for Food Production, 60-84, 2024 | | 2024 |
| Effect of Acid Pretreatment on PhysicoChemical, Optical, Functional, Thermal, and Morphological Characteristics of Unripe Plantain and Banana Flour RK Gadhave, R Kaur, K Prasad J Food Chem Nanotechnol 9 (1), 27-35, 2023 | | 2023 |
| Technological, Processing and Nutritional Aspects of Banana and Plantain: A Review K Prasad, R K Gadhave, R Kaur, Divyanshi, R Das, S Shekhar Food Science and Nutrition Technology 7 (2), 1-18, 2022 | | 2022 |
