| Structural features, modification, and functionalities of beta-glucan R Kaur, M Sharma, D Ji, M Xu, D Agyei Fibers 8 (1), 1, 2019 | 133 | 2019 |
| Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review R Kaur, M Sharma Journal of functional foods 62, 103527, 2019 | 49 | 2019 |
| Sensory, rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan R Kaur, CS Riar Journal of Food Science and Technology 57 (1), 41-51, 2020 | 41 | 2020 |
| Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion L Kaur, B Mao, AS Beniwal, R Kaur, FM Chian, J Singh Trends in Food Science & Technology 122, 275-286, 2022 | 40 | 2022 |
| Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems R Kaur, L Kaur Food Control 123, 107678, 2021 | 37 | 2021 |
| Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing L Kaur, SX Hui, JD Morton, R Kaur, FM Chian, M Boland Food Science of Animal Resources 41 (4), 589, 2021 | 31 | 2021 |
| THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW R Kaur, TB Gupta, J Bronlund, L Kaur Food Reviews International, 2021 | 26 | 2021 |
| Taro (Colocasia esculenta) S Sharma, R Jan, R Kaur, CS Riar Antioxidants in vegetables and nuts-properties and health benefits, 341-353, 2020 | 16 | 2020 |
| Multitarget preservation technologies for chemical-free sustainable meat processing R Kaur, L Kaur, TB Gupta, J Singh, J Bronlund Journal of Food Science, 1-17, 2022 | 7 | 2022 |
| Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes R Kaur, L Kaur, TB Gupta, J Bronlund Foods 12 (6), 1333, 2023 | 5 | 2023 |
| Role of Ashwagandha Incorporated Functional Foods for Betterment of Human Health: A Review MK Gill, S Kumar, M Sharma, TP Singh, K Kumar, R Kaur | 4* | |
| Effectiveness of mānuka and rosemary oils as natural and green antioxidants in wagyu and normal beef R Kaur, L Kaur, TB Gupta, J Bronlund International Journal of Food Science & Technology, 2023 | 3 | 2023 |
| Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat R Kaur, TB Gupta, J Bronlund, J Singh, L Kaur Food Chemistry 436, 137600, 2024 | 2 | 2024 |
| Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development K Shanmugam, DK Verma, M Thakur, R Kaur, KS Sandhu, M Kaur Biotechnical Processing in the Food Industry, 161-204, 2021 | | 2021 |
| Mushroom Beta Glucan as a Functional Ingredient in Extruded Products R Kaur, M Sharma, S Kumar, T Singh, K Kumar Journal of Agricultural Engineering and Food Technology 6 (1), 21-23, 2019 | | 2019 |
| Nano-delivery systems for tea polyphenols: applications in food fortification M Sharma, R Kaur, K Shiv, K Krishan, T Singh Journal Journal of Agricultural Engineering and Food Technology 6 (2), 138-141, 2019 | | 2019 |
Dr Lovedeep Kaur, PhDSenior Research Officer, School of Food and Advanced Technology, Massey University, New ZealandVerified email at massey.ac.nz
