| Moisture sorption characteristics of chhana podo at 5 C and 35 C KJ Rao, PHA Dhas, FME Emerald, BC Ghosh, BV Balasubramanyam, ... Journal of Food Engineering 76 (3), 453-459, 2006 | 70 | 2006 |
| Khoa jalebi, a unique traditional product of Central India CN Pagote, K Jayaraj Rao NISCAIR-CSIR, India, 2012 | 25 | 2012 |
| Development of ready-to-eat paneer curry by hurdle technology. KJ Rao, GR Patil | 25 | 1999 |
| Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt S Siva Kumar, BV Balasubramanyam, K Jayaraj Rao, ... Journal of food science and technology 54, 368-378, 2017 | 24 | 2017 |
| Modeling the Heat and Mass Transfer during Frying of Gulab Jamun MEE Franklin, HA Pushpadass, R Ravindra Menon, KJ Rao, BS Nath Journal of Food Processing and Preservation 38 (4), 1939-1947, 2014 | 24 | 2014 |
| Physico-chemical changes in retort processed kunda. B Navajeevan, KJ Rao | 23 | 2005 |
| Computer vision system for colour measurement-fundamentals and applications in food industry: a review A Vyawahare, KJ Rao, CN Pagote Research and Reviews: Journal of Food and Dairy Technology 1 (2), 22-31, 2013 | 22 | 2013 |
| Studies on utilization of Indian cottage cheese whey in wheat bread manufacture N Divya, KJ Rao Journal of food processing and preservation 34 (6), 975-992, 2010 | 21 | 2010 |
| Development of mint flavoured yoghurt spread TS Kumar, P Arvindakshan, A Sangeetha, CN Pagote, KJ Rao Asian Journal of Dairying & Foods Research 32 (1), 19-24, 2013 | 20 | 2013 |
| Moisture Sorption Behavior and Thermodynamic Properties of Gulabjamun Mix HA Pushpadass, FME Emerald, B Chaturvedi, KJ Rao Journal of Food Processing and Preservation 38 (6), 2192-2200, 2014 | 19 | 2014 |
| Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa KC Neethu, MEE Franklin, HA Pushpadass, RR Menon, KJ Rao, BS Nath Journal of Food Processing and Preservation 39 (6), 966-977, 2015 | 18 | 2015 |
| Application of computer vision systems in colour evaluation of kunda: a heat desiccated dairy product. AS Vyawahare, KJ Rao | 17 | 2011 |
| Studies on the influence of water activity (aw) on the stability of foods - a critical appraisal. HM Jayaprakasha, KJ Rao, WAL Kumar | 17 | 1997 |
| A study on the effect of different hurdles on the rheological properties of fried paneer by response surface methodology K Jayaraj Rao, GR Patil Journal of food science and technology (Mysore) 38 (3), 207-212, 2001 | 16 | 2001 |
| Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer R Kumar, D Mishra, H Sutariya, MB Chaudhary, KJ Rao International journal of dairy technology 72 (4), 617-625, 2019 | 15 | 2019 |
| Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda L Mahalingaiah, BV Venkateshaiah, S Kulkarni, KJ Rao Journal of food science and technology 51, 1000-1005, 2014 | 15 | 2014 |
| Development of khoa powder based gulabjamun mix PA Yawale, KJ Rao Indian Journal of Dairy Science 65 (5), 2012 | 15 | 2012 |
| Effect of heat treatment of milk on the sensory and rheological quality of dahi prepared from cow milk S Shekhar, J Joe, R Kumar, J Jyothis, K Kumar, YA Priya, KJ Rao, ... J Food Dairy Technol 1 (1), 9-15, 2012 | 15 | 2012 |
| Changes in textural characteristics of paneer in ready‐to‐eat canned paneer curry during storage KJ Rao, GR Patil Journal of texture studies 37 (2), 156-164, 2006 | 15 | 2006 |
| Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit KS Swapna, KJ Rao Journal of food science and technology 53, 1505-1514, 2016 | 14 | 2016 |
