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Journal of Food Science and Technology|October 14, 2024
Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditionsAyon Tarafdar, Barjinder Pal KaurFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 21, 2016
Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface methodologyBarjinder Pal Kaur, P Srinivasa RaoUltrasonics Sonochemistry|August 28, 2019
Emergence and era of ultrasonic's in fruit juice preservation: A reviewRupali Dolas, Chakkaravarthi Saravanan, Barjinder Pal KaurFood Science and Biotechnology|January 15, 2024
Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriersManonmani Thiruvalluvan, Barjinder Pal Kaur, Anupama Singh, et al.Journal of Food Science|March 11, 2024
Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet-based beverageShivangi Mishra, Rakhi Singh, Ashutosh Upadhyay, et al.Food Research International (Ottawa, Ont.)|April 6, 2026
Enhancing the applicability of Spirulina platensis in food systems: the role of double coated encapsulationShreya Chaudhary, Rakhi Singh, Ashutosh Upadhyay, et al.Food Science and Biotechnology|February 8, 2021
Microbial inactivation by high pressure processing: principle, mechanism and factors responsibleRachna Sehrawat, Barjinder Pal Kaur, Prabhat K Nema, et al.Journal of Food Science and Technology|March 8, 2021
Evaluation of structural, chemical and digestibility properties of multigrain pastaDinkar B Kamble, Rakhi Singh, Savita Rani, et al.Pageof 1