| Opportunities and challenges in high pressure processing of foods NK Rastogi, K Raghavarao, VM Balasubramaniam, K Niranjan, D Knorr Critical reviews in food science and nutrition 47 (1), 69-112, 2007 | 1033 | 2007 |
| Recent developments in osmotic dehydration: methods to enhance mass transfer NK Rastogi, K Raghavarao, K Niranjan, D Knorr Trends in Food Science & Technology 13 (2), 48-59, 2002 | 553 | 2002 |
| Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber SN Raghavendra, SRR Swamy, NK Rastogi, K Raghavarao, S Kumar, ... Journal of Food Engineering 72 (3), 281-286, 2006 | 461 | 2006 |
| Advances in membrane technologies for water treatment: materials, processes and applications A Basile, A Cassano, NK Rastogi Elsevier, 2015 | 320* | 2015 |
| Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots NK Rastogi, MN Eshtiaghi, D Knorr Journal of food science 64 (6), 1020-1023, 1999 | 313 | 1999 |
| Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties SN Raghavendra, NK Rastogi, K Raghavarao, RN Tharanathan European Food Research and Technology 218, 563-567, 2004 | 310 | 2004 |
| Opportunities and challenges in application of ultrasound in food processing NK Rastogi Critical reviews in food science and nutrition 51 (8), 705-722, 2011 | 301 | 2011 |
| Enhanced mass transfer during osmotic dehydration of high pressure treated pineapple NK Rastogi, K Niranjan Journal of Food Science 63 (3), 508-511, 1998 | 299 | 1998 |
| Processing of honey: a review R Subramanian, H Umesh Hebbar, NK Rastogi International Journal of Food Properties 10 (1), 127-143, 2007 | 295 | 2007 |
| Liquid–liquid extraction of bromelain and polyphenol oxidase using aqueous two-phase system BR Babu, NK Rastogi, K Raghavarao Chemical Engineering and Processing: process intensification 47 (1), 83-89, 2008 | 287 | 2008 |
| Sensors and biosensors for analysis of bisphenol-A KV Ragavan, NK Rastogi, MS Thakur TrAC Trends in Analytical Chemistry 52, 248-260, 2013 | 238 | 2013 |
| Water and solute diffusion coefficients of carrot as a function of temperature and concentration during osmotic dehydration NK Rastogi, K Raghavarao Journal of Food Engineering 34 (4), 429-440, 1997 | 234 | 1997 |
| Mass transfer during osmotic dehydration of pineapple: considering Fickian diffusion in cubical configuration NK Rastogi, K Raghavarao LWT-Food Science and Technology 37 (1), 43-47, 2004 | 218 | 2004 |
| Recent trends and developments in infrared heating in food processing NK Rastogi Critical reviews in food science and nutrition 52 (9), 737-760, 2012 | 207 | 2012 |
| Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food S Debnath, KK Bhat, NK Rastogi LWT-Food Science and Technology 36 (1), 91-98, 2003 | 196 | 2003 |
| Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper BIO Ade-Omowaye, NK Rastogi, A Angersbach, D Knorr Journal of Food Engineering 60 (1), 89-98, 2003 | 186 | 2003 |
| Mass transfer during infrared drying of cashew kernel HU Hebbar, NK Rastogi Journal of Food Engineering 47 (1), 1-5, 2001 | 178 | 2001 |
| Effect of selected additives on microencapsulation of anthocyanin by spray drying CA Nayak, NK Rastogi Drying Technology 28 (12), 1396-1404, 2010 | 177 | 2010 |
| Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter R Triveni, TR Shamala, NK Rastogi Process Biochemistry 36 (8-9), 787-795, 2001 | 166 | 2001 |
| Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food S Debnath, NK Rastogi, AGG Krishna, BR Lokesh Food and bioproducts processing 90 (2), 249-256, 2012 | 163 | 2012 |