| The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds RA Ghavidel, J Prakash LWT-Food Science and Technology 40 (7), 1292-1299, 2007 | 619 | 2007 |
| Chemical composition and antioxidant properties of ginger root (Zingiber officinale) SA Pilerood, J Prakash Journal of Medicinal Plants Research 4 (24), 2674-2679, 2010 | 390 | 2010 |
| Analysis of nutrient and antinutrient content of underutilized green leafy vegetables S Gupta, AJ Lakshmi, MN Manjunath, J Prakash LWT-Food Science and Technology 38 (4), 339-345, 2005 | 363 | 2005 |
| Studies on Indian green leafy vegetables for their antioxidant activity S Gupta, J Prakash Plant foods for human nutrition 64, 39-45, 2009 | 358 | 2009 |
| Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation R Sinha, C Radha, J Prakash, P Kaul Food chemistry 101 (4), 1484-1491, 2007 | 315 | 2007 |
| Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review M Oghbaei, J Prakash Cogent Food & Agriculture 2 (1), 1136015, 2016 | 297 | 2016 |
| Bioactive components of garlic and their physiological role : A review. SG Santhosha, J Prakash, SN Prabhavathi Food Bioscience 3 (1), 59-74., 2013 | 296 | 2013 |
| Rice bran proteins: properties and food uses J Prakash Critical Reviews in Food Science & Nutrition 36 (6), 537-552, 1996 | 223 | 1996 |
| Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils BN Shyamala, S Gupta, AJ Lakshmi, J Prakash Innovative Food Science & Emerging Technologies 6 (2), 239-245, 2005 | 189 | 2005 |
| Effect of dried Moringa (Moringa Oleifera Lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies KB Dachana, J Rajiv, D Indrani, J PRAKASH Journal of Food Quality 33 (5), 660-677, 2010 | 178 | 2010 |
| Effect of germination and dehulling on functional properties of legume flours RA Ghavidel, J Prakash Journal of the Science of Food and Agriculture 86 (8), 1189-1195, 2006 | 142 | 2006 |
| Nutritional quality of microwave-cooked and pressure-cooked legumes N Khatoon, J Prakash International journal of food sciences and nutrition 55 (6), 441-448, 2004 | 140 | 2004 |
| Nutritional content and antioxidant properties of pulp waste from Daucus carota and Beta vulgaris. BN Shyamala, P Jamuna Malaysian journal of nutrition 16 (3), 2010 | 131 | 2010 |
| Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes GN Gayathri, K Platel, J Prakash, K Srinivasan Food Chemistry 84 (1), 35-43, 2004 | 125 | 2004 |
| Chemical composition and antioxidant potential of peels from three varieties of Musa Paradisiaca (Banana). BN Shyamala, J Prakash Asian Journal of Food and Agro-Industry 4 (1), 31-46, 2011 | 120* | 2011 |
| Nutrient retention in microwave cooked germinated legumes N Khatoon, J Prakash Food Chemistry 97 (1), 115-121, 2006 | 113 | 2006 |
| Retention of nutrients in green leafy vegetables on dehydration S Gupta, BS Gowri, AJ Lakshmi, J Prakash Journal of food science and technology 50, 918-925, 2013 | 104 | 2013 |
| Iron bioavailability in green leafy vegetables cooked in different utensils M Kumari, S Gupta, AJ Lakshmi, J Prakash Food chemistry 86 (2), 217-222, 2004 | 103 | 2004 |
| In vitro bioavailability of calcium and iron from selected green leafy vegetables S Gupta, J Lakshmi A, J Prakash Journal of the Science of Food and Agriculture 86 (13), 2147-2152, 2006 | 96 | 2006 |
| Effect of different blanching treatments on ascorbic acid retention in green leafy vegetables. S Gupta, J Lakshmi A., J Prakash. Natural Product Radiance. 7 (2), 111-116., 2008 | 89 | 2008 |
