| Extraction and process optimization of bael fruit pectin B Maskey, D Dhakal, M Pradhananga, NK Shrestha Food Science & Nutrition 6 (7), 1927-1932, 2018 | 16 | 2018 |
| Post-Harvest Quality of Fresh Akabare Chili (Capsicum chinese) as Affected by Hydrocooling, Package Modification and Storage Temperature B Maskey, R Bhattarai, G Bhattarai, NK Shrestha International Journal of Food Properties 24 (1), 163-173, 2021 | 12 | 2021 |
| Optimization of Crude Papaya (Carica papaya) Protease in Soft-Unripened Cheese Preparation B Maskey, NK Shrestha J. Food Sci. Technol. Nepal 12, 1-8, 2020 | 12 | 2020 |
| Effect of incorporation of jackfruit (Artocarpus heterophyllus) seed flour on the quality of cookies B Maskey, S Subedi, NK Shrestha Dristikon: A Multidisciplinary Journal 10 (1), 60-72, 2020 | 10 | 2020 |
| Preparation of Ready to Use Supplementary Food (RUSF) for treating moderately acute malnutrition in children aged 6-24 months P Niraula, B Maskey | 7 | 2018 |
| UTILIZATION OF BANANA PSEUDOSTEM FOR BISCUIT MAKING P Sangroula, B Maskey | 6 | 2018 |
| Utilization of Banana (Musa acuminata) Pseudostem for Biscuit Making B Maskey, P Sangroula, NK Shrestha Himalayan Journal of Science and Technology 3, 74-80, 2020 | 5 | 2020 |
| Effect of bamboo shoot powder incorporation on biscuit quality P Giri, B Maskey | 5 | 2020 |
| Effects of soymilk and milk solid not fat on soy ice cream quality M Shrestha, B Maskey Himalayan Journal of Science and Technology 2, 41-47, 2018 | 5 | 2018 |
| Effects of harvesting period on phytochemicals of wheatgrass (Triticum aestivum, WK 1204 variety). B Adhikari, S Joshi, B Maskey | 4 | 2022 |
| Hygienic Quality of Raw Cows’ Milk at Farm level in Dharan, Nepal D Dhungel, B Maskey, G Bhattarai, NK Shrestha J. Food Sci. Technol. Nepal 11, 39-46, 2019 | 3 | 2019 |
| Effect of incorporation of oats and malted barley flours on the quality of cookies B Maskey, A Paudel, NK Shrestha Himalayan Journal of Science and Technology 5 (01), 67-74, 2021 | 2 | 2021 |
| Optimization of crude papaya (Carica papaya) protease in cream cheese preparation by response surface methodology NK Shrestha, B Maskey Department of Food Technology Central Campus of Technology Institute of …, 2019 | 2 | 2019 |
| Efficient three phase partitioning of actinidin from kiwifruit (Actinidia deliciosa) and its characterization B Maskey, DB Karki Preparative Biochemistry & Biotechnology, 2023 | 1 | 2023 |
| Comparison of milk clotting characteristics of crude kiwifruit (Actinidia deliciosa) and ginger (Zingiber officinale) proteases in soft cheesemaking B Shrestha, B Maskey Department of Food Technology, Central Campus of Technology, Institute of …, 2022 | 1 | 2022 |
| Development of yogurt analogue by blending soy-maize milk PK Limbu, DB Khadka, B Maskey Tribhuvan University Journal of Food Science and Technology, 57-64, 2022 | 1 | 2022 |
| Comparative study on physico-chemical and microbiological properties of soft cheeses prepared by using crude aank (Calotropis gigantea) and jackfruit (Artocarpus heterophyllus … A Koirala, B Maskey Tribhuvan University, Institute of Science and Technology, Food Technology …, 2021 | 1 | 2021 |
| Roasting time-temperature optimization for preparation of peanut butter and study on its shelf life A Shrestha, B Maskey | 1 | 2018 |
| Utilization of Partially Purified Milk Clotting Protease from Ginger Rhizome in the Manufacturing of Fresh Cheese B Maskey, T Pandey, SK Shrestha, NK Shrestha, M Shrestha, DB Karki Himalayan Journal of Science and Technology 7 (1), 4-17, 2023 | | 2023 |
| Optimization of three‑phase partitioning system for the purification of protease from Calotropis gigantea latex using response surface methodology B Maskey, DB Karki, NK Shrestha Chemical Papers, 2023 | | 2023 |
Nabindra Kumar ShresthaCDFT, Tribhuvan UniversityVerified email at cdft.tu.edu.np
Nabindra Kumar ShresthaCDFT, Tribhuvan UniversityVerified email at cdft.tu.edu.np