| Effect of processing on nutrients and fatty acid composition of garden cress (Lepidium sativum) seeds T Jain, K Grover, G Kaur Food chemistry 213, 806-812, 2016 | 54 | 2016 |
| A Comprehensive Review on the Nutritional and Nutraceutical Aspects of Garden Cress (Lepidium sativum Linn.) T Jain, K Grover Proceedings of the National Academy of Sciences, India Section B: Biological …, 2018 | 37 | 2018 |
| Sweeteners in human nutrition T Jain, K Grover International Journal of Health Sciences and Research 5 (5), 439-451, 2015 | 33 | 2015 |
| Heavy metals toxicity S Bathla, T Jain International Journal of Health Sciences and Research 6 (5), 361-368, 2016 | 29 | 2016 |
| Development and Sensory Evaluation of Ready To Eat Supplementary Food Using Garden Cress (Lepidium sativum) Seeds. TJ Kiran Grover, Inderjit Singh Grewal Journal of Applied and Natural Science 8 (3), 1501-1506, 2016 | 20 | 2016 |
| Fatty acid composition of oilseed crops: a review T Jain Emerging technologies in food science: focus on the developing world, 147-153, 2020 | 16 | 2020 |
| Nutritional Evaluation of Garden Cress Chikki TJ Kiran Grover Agricultural Research and Technology Open Access Journal 4 (2), 01-05, 2017 | 14* | 2017 |
| Impact of garden cress supplemented biscuits on nutritional profile of malnourished and anemic school children (seven–nine years) T Jain, K Grover, NK Gill Nutrition & Food Science 47 (4), 553-566, 2017 | 10 | 2017 |
| Plant sterols for human health-A review T Jain, S Bathla Journal of Applied and Natural Science 7 (2), 1081-1087, 2015 | 8 | 2015 |
| Modern pretreatment techniques for phytochemical extraction S Aggarwal, T Jain Nutrition & Food Science 49 (3), 441-454, 2019 | 6 | 2019 |
| Effect Of Supplementation Of Garden Cress Seeds On The Amino Acid And Fatty Acid Composition Of Ready To Eat Traditional Foods Tanu Jain,, Kiran Grover, Navjot Kaur Gill International Journal of Applied Home Science 3 (11,12), 412-421, 2016 | 4 | 2016 |
| Comparative study of nutritional and functional characteristics of pearl millet, buckwheat, amaranth and unripe banana flours for gluten-free bakery products S Rustagi, S Khan, T Jain Food Research 6 (3), 411-419, 2022 | 3 | 2022 |
| Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder S Rustagi, S Khan, T Jain, R Singh, VK Modi Nutrition & Food Science 54 (1), 71-85, 2024 | 2 | 2024 |
| Effect of Garden Cress (Lepidium sativum L.) Seeds Supplementation on the Sensory and Nutritive Quality of Laddu T Jain, K Grover Emerging Technologies in Food Science: Focus on the Developing World, 227-237, 2020 | 2 | 2020 |
| Garden cress seeds: its pros and cons J Tanu Acta Scientific Nutritional Health 2 (1), 01-02, 2017 | 2 | 2017 |
| Role of Agriculture in Enhancing Food Security T Jain, S Bathla Int. J. Sci. Nat 7, 34-38, 2016 | 2 | 2016 |
| Packaging for convenience and maintaining nutritional value of foods T Jain, S Bathla International Journal of Wellness 2 (1), 115-118, 2016 | 2 | 2016 |
| Role of nanotechnology in food era S Bathla, T Jain, K Bains International journal of health sciences and research 5 (6), 581-591, 2015 | 2 | 2015 |
| Formulation of gluten-free bread with different levels of hydroxypropyl methylcellulose, raw banana flour and proof time: modelling, proximate and sensory analyses. S Rustagi, T Jain, R Singh | | 2021 |
| Current Research in Nutrition and Food Science S RUSTAGI, S CHOUDHARY, S KHAN, T JAIN | | 2020 |
