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Journal of Food Science and Technology|April 11, 2013
Preparation and evaluation of sauces from lactic acid fermented vegetablesV K Joshi, Sharma SomeshIndian Journal of Experimental Biology|December 1, 1994
Comparative fermentation behaviour and chemical characteristics of Saccharomyces and Zymomonas fermented culled apple juiceD K Sandhu, V K JoshiThe Journal of Biological Chemistry|November 15, 1987
Cross-linking study of the quaternary fine structure of mitochondrial F1-ATPaseV K Joshi, J H WangJournal of Food Science and Technology|June 2, 2015
Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powderRakesh Sharma, V K Joshi, M KaushalJournal of Food Science and Technology|August 6, 2015
Application of response surface methodology in optimization of lactic acid fermentation of radish: effect of addition of salt, additives and growth stimulatorsV K Joshi, Arjun Chauhan, Sarita Devi, et al.Ancient Science of Life|May 5, 2012
Anti-inflammatory activity of some traditional medicinal plantsR K Singh, V K Joshi, S S GambhirThe Cleft Palate-Craniofacial Journal : Official Publication of the American Cleft Palate-Craniofacial Association|February 12, 2011
Cyclic neutropenia in a cleft lip and palate patient: a case reportAnil Desai, K Gopalkrishnan, V K Joshi, et al.Journal of Food Science and Technology|September 24, 2015
Value addition of wild apricot fruits grown in North-West Himalayan regions-a reviewRakesh Sharma, Anil Gupta, G S Abrol, et al.Journal of Ethnopharmacology|April 1, 1989
Anti-inflammatory activity of Echinops echinatusB Singh, S S Gambhir, V B Pandey, et al.Pageof 2