S. K. Kanawjia - Concepedia

Author

S. K. Kanawjia

Also Known As

S. K. Kanawjia, S. Kanawjia, S.K. KANAWJIA, S.K. Kanawjia, SANJEEV KUMAR, Sanjeev Kumar, Suresh K Kanawjia, Suresh K. Kanawjia, Suresh Kumar Kanawjia

Publications

663

Citations

H-Index

Concepts

All Affiliations

National Dairy Research Institute

About

S. K. Kanawjia is an author at National Dairy Research Institute specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	15	396
2	Nutrition	4	4	106
3	Medicine	1	1	23
4	Biochemistry	1	1	23
5	Microbiology	1	1	11

S. K. Kanawjia

Publications

550

Citations

H-Index

Page 1

	Year	Citations
Recent Trends in Development of Fermented Milks H. Khurana, S. K. Kanawjia Current Nutrition & Food Science	2007	124
Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology Yogesh Khetra, S. K. Kanawjia, Ritika Puri LWT Response Surface MethodologySalt ReplacerFood EngineeringBitter BlockerFood Technology	2016	50
Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese Ganesh B. Chavhan, S. K. Kanawjia, Yogesh Khetra, Dairy Science and Technology Functional AttributesFood EngineeringMozzarella CheeseFood TechnologyHealth Sciences	2014	38
Effect of microGARD on keeping quality of direct acidified Cottage cheese Subarna Makhal, S. K. Kanawjia, Apurba Giri Journal of Food Science and Technology Food StructureFood EngineeringFood ProcessingFood QualityFood Technology	2013	36
Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese S. K. Kanawjia, P. Rajesh, Latha Sabikhi, LWT Food ChemistryNutritionAccelerated RipeningGouda CheeseFood Analysis	1995	34
Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread Apurba Giri, S. K. Kanawjia, Mukesh Pratap Singh Journal of Food Science and Technology NutritionFatty Acid ProfileFood AnalysisFood MicrostructureFood Engineering	2017	32
Effect of phytosterols on textural and melting characteristics of cheese spread Apurba Giri, S. K. Kanawjia, Avneet Rajoria Food Chemistry Food EngineeringFood ProcessingFood StructureCheese SpreadFood Technology	2014	29
Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes Yogesh Khetra, S. K. Kanawjia, Ritika Puri, International Dairy Journal Food ChemistrySensorial AttributesFood AnalysisCheddar CheeseSensory Science	2018	28
Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels Apurba Giri, S. K. Kanawjia, Yogesh Khetra Food and Bioprocess Technology Melting PropertiesFood MicrostructureFood EngineeringFood ProcessingDifferent Inulin Levels	2013	26
Effectiveness of thymol in extending keeping quality of cottage cheese Subarna Makhal, S. K. Kanawjia, Apurba Giri Journal of Food Science and Technology Food ChemistryFood AnalysisCottage CheeseFood EngineeringFood Quality	2012	25

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