| Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese B Sameer, S Ganguly, Y Khetra, L Sabikhi LWT 121, 108944, 2020 | 45 | 2020 |
| Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model S Ganguly, L Sabikhi, AK Singh Journal of Functional Foods 54, 498-505, 2019 | 35 | 2019 |
| Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat NR Panjagari, AK Singh, S Ganguly, KP Indumati Journal of food science and technology 52, 5497-5509, 2015 | 31 | 2015 |
| Characterization of biopolymer-based UV-activated intelligent oxygen indicator for food-packaging applications GK Deshwal, NR Panjagari, R Badola, AK Singh, PS Minz, S Ganguly, ... Journal of Packaging Technology and Research 2, 29-43, 2018 | 27 | 2018 |
| Probiotic foods for human health: A review BS Kisan, R Kumar, SP Ashok, G Sangita Journal of Pharmacognosy and Phytochemistry 8 (3), 967-971, 2019 | 17 | 2019 |
| Sodium caseinate-starch-modified montmorillonite based biodegradable film: Laboratory food extruder assisted exfoliation and characterization M Kumar, NR Panjagari, PP Kanade, AK Singh, R Badola, S Ganguly, ... Food Packaging and Shelf Life 15, 17-27, 2018 | 17 | 2018 |
| Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey PA Shelke, L Sabikhi, Y Khetra, S Ganguly, D Baig LWT 162, 113405, 2022 | 12 | 2022 |
| Effect of fermentation by probiotic Lactobacillus acidophilus NCDC 13 on nutritional profile of a dairy cereal based composite substrate S Ganguly, MHS Kumar, AK Singh, L Sabikhi J. Food Nutr. Disor.(http://dx. doi. org/10.4172/2324-9323. S1-002), 2014 | 12 | 2014 |
| Fermentation dynamics of probiotic Lactobacillus acidophilus NCDC-13 in a composite dairy-cereal substrate S Ganguly, L Sabikhi International Journal of Fermented Foods 1 (1), 33-46, 2012 | 12 | 2012 |
| Flaxseed (Linum usitatissimum) S Ganguly, NR Panjagari, RK Raman Oilseeds: Health Attributes and Food Applications, 253-283, 2021 | 9 | 2021 |
| Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese S Hossain, Y Khetra, S Ganguly, R Kumar, L Sabikhi LWT 120, 108924, 2020 | 9 | 2020 |
| Phytochemical properties of spray dried jamun juice powder as affected by encapsulating agents RK Raman, S Santhalakshmy, SJD Bosco, S Ganguly Journal of Pharmacognosy and Phytochemistry 9 (3), 599-602, 2020 | 7 | 2020 |
| Cereal-based fermented foods for enhanced nutritional attributes and better gut health S Ganguly, L Sabikhi, AK Singh New Delhi Publishers 10 (1), 1-12, 2021 | 6 | 2021 |
| Evaluation of nutritional attributes of whey-cereal based probiotic beverage S Ganguly, L Sabikhi, AK Singh LWT 152, 112292, 2021 | 5 | 2021 |
| Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate S Ganguly, L Sabikhi, AK Singh Journal of Food Science and Technology 59 (8), 3073-3085, 2022 | 4 | 2022 |
| Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion BS Kisan, S Ganguly, Y Khetra, PN Raju, SP Ashok, S Sakhala LWT 151, 112099, 2021 | 4 | 2021 |
| Starch-chitosan based composite edible antimicrobial film: modelling the growth of selected food spoilage microbiota. PSG P Narender Raju Indian Journal of Dairy Science. 68 (4), 316-320., 2015 | 4* | 2015 |
| Technology of a whey-cereal based probiotic beverage S Ganguly NDRI, 2013 | 3 | 2013 |
| Bioactivity of cheddar cheese during ripening S Hossain, Y Khetra, S Khade, S Ganguly International Journal of Chemical Studies 6 (6), 1583-7, 2018 | 2 | 2018 |
| Development of spiced and smoked sausage from buffalo skim milk A Das, MK Sanyal, A Debnath, S Ganguly Journal of Pharmacognosy and Phytochemistry 7 (6), 121-125, 2018 | 2 | 2018 |
Narender Raju PanjagariSenior Scientist, ICAR-National Dairy Research Institute (Deemed University), Karnal, HaryanaDirección de correo verificada de icar.gov.in
