Green solvents, potential alternatives for petroleum based products in food processing industriesWritdhama Prasad, Yogesh Khetra, Aakash Dadarao Wani et al.|Cleaner Chemical Engineering|2022Cited by 97
Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fatShubham Kumbhare, Jatindra K. Sahu, Writdhama Prasad et al.|Journal of Food Science and Technology|2021Cited by 36
A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-productAakash Dadarao Wani, Sristi Jamb, Writdhama Prasad et al.|Future Foods|2022Cited by 19
Evaluation of green solvent as an environment friendly alternative for milk fat extraction from <i>ghee</i> residue (clarified butter sediment waste)Aakash Dadarao Wani, Ankit Deep, Writdhama Prasad et al.|International Journal of Food Science & Technology|2022Cited by 5
Effect of glucan addition on complexed zinc concentration and physico-chemical attributes of buffalo milk paneer wheyWritdhama Prasad, Shaik Abdul Hussain, Aakash Dadarao Wani et al.|Food Bioscience|2022Cited by 5