| Effect of degree of milling (Dom) on overall quality of rice—A review S Puri, B Dhillon, NS Sodhi International Journal of Advanced Biotechnology and Research 5 (3), 474-489, 2014 | 59 | 2014 |
| Development and evaluation of an ozonated water system for antimicrobial treatment of durum wheat B Dhillon, D Wiesenborn, C Wolf‐Hall, F Manthey Journal of food science 74 (7), E396-E403, 2009 | 48 | 2009 |
| Formulation of buckwheat cookies and their nutritional, physical, sensory and microbiological analysis N Chopra, B Dhillon, S Puri IJABR 5 (3), 381-387, 2014 | 35 | 2014 |
| Physico-nutritional and sensory properties of cookies formulated with quinoa, sweet potato and wheat flour blends N Chopra, R Rani, A Singh Current Research in Nutrition and Food Science Journal 6 (3), 798-806, 2018 | 34 | 2018 |
| A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads B Dhillon, G Choudhary, NS Sodhi Journal of Food Science and Technology 57, 2800-2808, 2020 | 27 | 2020 |
| Development and evaluation of a fluidized bed system for wheat grain disinfection B Dhillon, D Wiesenborn, H Dhillon, C Wolf‐Hall Journal of food science 75 (6), E372-E378, 2010 | 22 | 2010 |
| Bioactive constituents of saffron plant: Extraction, encapsulation and their food and pharmaceutical applications RA Bakshi, NS Sodhi, IA Wani, ZS Khan, B Dhillon, A Gani Applied Food Research 2 (1), 100076, 2022 | 21 | 2022 |
| Application of electromyography (EMG) in food texture evaluation of different Indian sweets NS Sodhi, B Singh, B Dhillon, T Kaur Asian Journal of Dairy and Food Research 38 (1), 41-48, 2019 | 18 | 2019 |
| Pulsed light, pulsed electric field and cold plasma modification of starches: Technological advancements & effects on functional properties H Singh, A Blennow, AD Gupta, P Kaur, B Dhillon, NS Sodhi, PK Dubey Journal of Food Measurement and Characterization 16 (5), 4092-4109, 2022 | 16 | 2022 |
| Association between electromyography (EMG) variables during mastication by human subjects and food texture perceptions: a study on different snacks (gajaks, biscuits and … Pratiksha, NS Sodhi, B Dhillon, T Kaur International Archive of Applied Sciences and Technology 9 (1), 33-42, 2018 | 12 | 2018 |
| Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour B Dhillon, NS Sodhi, E Aneja, A Kumar, S Jaiswal Journal of Food Measurement and Characterization 15, 219-227, 2021 | 11 | 2021 |
| A comparison between chlorinated water and ozonated water as an antimicrobial treatment during tempering of wheat B Dhillon, H Sandhu, D Wiesenborn, F Manthey, C Wolf-Hall 2007 ASAE Annual Meeting, 1, 2007 | 11 | 2007 |
| Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and … ZS Khan, NS Sodhi, B Dhillon, B Dar, RA Bakshi, SF Shah Journal of Food Measurement and Characterization 15 (5), 4371-4379, 2021 | 10 | 2021 |
| Analysis of masseter muscle activities acquired by surface electromyography for different textured Indian food products. S Rustagi, NS Sodhi, B Dhillon International Archive of Applied Sciences and Technology 9 (2), 51-57, 2018 | 10 | 2018 |
| Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7 B Dhillon, NS Sodhi, D Singh, A Kaur Journal of Food Measurement and Characterization 16 (5), 3537-3546, 2022 | 9 | 2022 |
| Physico-chemical and textural (sensorial and electromyographic) evaluation of idlis formulated with brown rice and pearl millet flours B Dhillon, NS Sodhi, S Gandotra, S Kaur, S Jaiswal Journal of Food Measurement and Characterization 14, 2898-2906, 2020 | 9 | 2020 |
| Improved microbial quality of buckwheat using antimicrobial solutions in a fluidized bed B Dhillon, D Wiesenborn, H Sidhu, C Wolf‐Hall Journal of food science 77 (4), E98-E103, 2012 | 9 | 2012 |
| A Study on the Effect of Degree of Milling (DOM) on color and physicochemical properties of different rice cultivars grown in Punjab S Puri, B Dhillon, NS Sodhi International Journal of Advanced Biotechnology and Research (IJBR) 6 (3 …, 2015 | 8 | 2015 |
| Development of health based functional whey drink incorporating carrot, beetroot, mint and ginger K Jaspreet, B Dhillon, S Puri Beverage and Food World 42 (4), 41-44, 2015 | 6 | 2015 |
| To formulate and analyze brown rice puddings for its physico-chemical and sensory attributes S Puri, B Dhillon, S Banura Basic and Applied Sciences 10, 1-12, 2014 | 6 | 2014 |
Navdeep Singh SodhiProfessor of Food Science and Technology, Guru Nanak Dev University, Amirtsar, Punjab, India.Verified email at gndu.ac.in
