| Recent developments in cold plasma decontamination technology in the food industry R Mandal, A Singh, AP Singh Trends in food science & technology 80, 93-103, 2018 | 238 | 2018 |
| Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview APS Ronit Mandal, Xanyar Mohammadi, Artur Wiktor, Anika Singh Applied Sciences 10 (10), 3606, 2020 | 110 | 2020 |
| Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties, Methods of Extraction, and Potential Oral Delivery F Fathordoobady, A Singh, DD Kitts, A Pratap Singh Food Reviews International 35 (7), 664-684, 2019 | 98 | 2019 |
| Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates Y Shi, A Singh, DD Kitts, A Pratap-Singh Lwt 150, 111927, 2021 | 54 | 2021 |
| Modification of a static steam retort for evaluating heat transfer under reciprocation agitation thermal processing AP Singh, A Singh, HS Ramaswamy Journal of Food Engineering 153, 63-72, 2015 | 49 | 2015 |
| Legume lipoxygenase: Strategies for application in food industry Y Shi, R Mandal, A Singh, A Pratap Singh Legume Science, e44, 2020 | 48 | 2020 |
| Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil A Pratap Singh, F Fathordoobady, Y Guo, A Singh, DD Kitts Scientific Reports 10 (1), 2020 | 43 | 2020 |
| Computational techniques used in heat transfer studies on canned liquid-particulate mixtures A Singh, AP Singh, HS Ramaswamy Trends in Food Science & Technology 43 (1), 83-103, 2015 | 43 | 2015 |
| Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution A Wiktor, R Mandal, A Singh, A Pratap Singh Foods 8 (9), 380, 2019 | 36 | 2019 |
| A controlled agitation process for improving quality of canned green beans during agitation thermal processing A Singh, A Pratap Singh, HS Ramaswamy Journal of Food Science 81 (6), E1399-E1411, 2016 | 35 | 2016 |
| Pea protein for hempseed oil nanoemulsion stabilization M Jarzębski, F Fathordoobady, Y Guo, M Xu, A Singh, DD Kitts, ... Molecules 24 (23), 4288, 2019 | 34 | 2019 |
| Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications F Fathordoobady, N Sannikova, Y Guo, A Singh, DD Kitts, A Pratap-Singh Scientific Reports 11 (1), 72, 2021 | 33 | 2021 |
| Novel drying methods for sustainable upcycling of brewers’ spent grains as a plant protein source A Pratap Singh, R Mandal, M Shojaei, A Singh, PŁ Kowalczewski, M Ligaj, ... Sustainability 12 (9), 3660, 2020 | 33 | 2020 |
| Heat transfer phenomena during thermal processing of liquid particulate mixtures—A review AP Singh, A Singh, HS Ramaswamy Critical reviews in food science and nutrition 57 (7), 1350-1364, 2017 | 32 | 2017 |
| Development and characterization of the edible packaging films incorporated with blueberry pomace A Singh, Y Gu, SD Castellarin, DD Kitts, A Pratap-Singh Foods 9 (11), 1599, 2020 | 31 | 2020 |
| Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing A Singh, AP Singh, HS Ramaswamy Food Research International 78, 424-432, 2015 | 31 | 2015 |
| Plant extracts containing saponins affects the stability and biological activity of hempseed oil emulsion system M Jarzębski, P Siejak, W Smułek, F Fathordoobady, Y Guo, J Pawlicz, ... Molecules 25 (11), 2696, 2020 | 30 | 2020 |
| Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system AS Anubhav Pratap-Singh, Yigong Guo, Sofia Lara Ochoa, Farahnaz Fathordoobady Scientific Reports Volume 11 (1), 1-12, 2021 | 26* | 2021 |
| Impact of three different dehydration methods on nutritional values and sensory quality of dried broccoli, oranges, and carrots X Mohammadi, Y Deng, G Matinfar, A Singh, R Mandal, A Pratap-Singh Foods 9 (10), 1464, 2020 | 26 | 2020 |
| Recent advances in agitation thermal processing AP Singh, PPL Yen, HS Ramaswamy, A Singh Current Opinion in Food Science 23, 90-96, 2018 | 23 | 2018 |
Anubhav Pratap-SinghAssoc. Professor & Director, BC Food & Beverage Innovation Centre, University of British ColumbiaVerified email at ubc.ca
