| Bioactive compounds of beetroot and utilization in food processing industry: A critical review N Chhikara, K Kushwaha, P Sharma, Y Gat, A Panghal Food chemistry 272, 192-200, 2019 | 451 | 2019 |
| Potential Non-Dairy Probiotic Products–A Healthy Approach A Panghal, S Janghu, K Virkar, Y Gat, V Kumar, N Chhikara Food Bioscience 21, 80-89, 2018 | 296 | 2018 |
| Citrus medica: nutritional, phytochemical composition and health benefits–a review N Chhikara, R Kour, S Jaglan, P Gupta, Y Gat, A Panghal Food & function 9 (4), 1978-1992, 2018 | 161 | 2018 |
| Role of Food Safety Management Systems in safe food production: A review A Panghal, N Chhikara, N Sindhu, S Jaglan Journal of Food Safety, 2018 | 146 | 2018 |
| Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review N Chhikara, R Kaur, S Jaglan, P Sharma, Y Gat, A Panghal Food & function 9 (12), 6096-6115, 2018 | 143 | 2018 |
| Development of Probiotic Beetroot Drink A Panghal, K Virkar, V Kumar, SB Dhull, Y Gat, N Chhikara Current Research in Nutrition and Food Science Journal 5 (3), 257-262, 2017 | 109 | 2017 |
| Whey valorization: current options and future scenario–a critical review A Panghal, R Patidar, S Jaglan, N Chhikara, SK Khatkar, Y Gat, N Sindhu Nutrition & Food Science 48 (3), 520-535, 2018 | 99 | 2018 |
| Quality characteristics of vegetable-blended wheat–pearl millet composite pasta DN Yadav, M Sharma, N Chhikara, T Anand, S Bansal Agricultural Research 3 (3), 263-270, 2014 | 97 | 2014 |
| Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: an updated review N Chhikara, A Kaur, S Mann, MK Garg, SA Sofi, A Panghal Nutrition & Food Science 51 (2), 255-277, 2021 | 94 | 2021 |
| Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review N Chhikara, HR Devi, S Jaglan, P Sharma, P Gupta, A Panghal Agriculture & food security 7 (1), 1-9, 2018 | 87 | 2018 |
| Functional and nutraceutical properties of pumpkin–a review S Kaur, A Panghal, MK Garg, S Mann, SK Khatkar, P Sharma, N Chhikara Nutrition & Food Science 50 (2), 2020 | 81 | 2020 |
| Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta A Panghal, R Kaur, S Janghu, P Sharma, P Sharma, N Chhikara Food chemistry 289, 723-728, 2019 | 70 | 2019 |
| Dietary impact on esophageal cancer in humans: a review RK Sardana, N Chhikara, B Tanwar, A Panghal Food & function 9 (4), 1967-1977, 2018 | 69 | 2018 |
| Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles N Chhikara, K Kushwaha, S Jaglan, P Sharma, A Panghal Cereal Chemistry 96 (1), 154-161, 2019 | 66 | 2019 |
| Co‐extrusion of pearl millet‐whey protein concentrate for expanded snacks DN Yadav, N Chhikara, T Anand, AK Singh International Journal of Food Science & Technology 49 (3), 840-846, 2014 | 66 | 2014 |
| Food-Derived Anticancer Peptides: A Review P Sharma, H Kaur, BA Kehinde, N Chhikara, D Sharma, A Panghal International Journal of Peptide Research and Therapeutics, 1-16, 2020 | 65 | 2020 |
| Bioactive compounds of Aegle marmelos L., medicinal values and its food applications: A critical review A Venthodika, N Chhikara, S Mann, MK Garg, SA Sofi, A Panghal Phytotherapy Research 35 (4), 1887-1907, 2021 | 62 | 2021 |
| Post-harvest malpractices in fresh fruits and vegetables: food safety and health issues in India A Panghal, DN Yadav, BS Khatkar, H Sharma, V Kumar, N Chhikara Nutrition & Food Science 48 (4), 561-578, 2018 | 59 | 2018 |
| Nanobiotechnology in bioformulations R Prasad, V Kumar, M Kumar, DK Choudhary Springer International Publishing, 2019 | 57 | 2019 |
| Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review P Sharma, G Kaur, BA Kehinde, N Chhikara, A Panghal, H Kaur International Journal of Vegetable Science 26 (1), 79-95, 2020 | 52 | 2020 |
Anil PanghalCCS Haryana Agricultural University, HisarVerified email at hau.ac.in
