Kishorkumar D. Aparnathi

Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content

Dhartiben B. Kapadiya, Darshna B. Prajapati, Amit Kumar Jain et al. · Veterinary World · 2016 · 63 citations · Full text

Spices and Herbs as a Source of Natural Antioxidants for Food

Dhartiben B. Kapadiya, Bhumika K. Dabhi, Kishorkumar D. Aparnathi · International Journal of Current Microbiology and Applied Sciences · 2016 · 40 citations · Full text

Shelf Life, Food Packaging, Nutraceutical Ingredient +16

Study of <scp>Fourier transform near infrared (FT</scp>‐<scp>NIR</scp>) spectra of ghee (anhydrous milk fat)

Bency Antony, Saurabh Kumar Sharma, Bhavbhuti M. Mehta et al. · International Journal of Dairy Technology · 2017 · 32 citations

Food Chemistry, Fourier Transform, Buffalo Ghee +15

Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters and activity of selected enzymes

Darshna B. Prajapati, Dharti B. Kapadiya, Amit Kumar Jain et al. · Veterinary World · 2017 · 27 citations · Full text

Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration

Dhartiben B. Kapadiya, Kishorkumar D. Aparnathi · Journal of Food Processing and Preservation · 2018 · 15 citations

Food Chemistry, Nutrition, Oxidative Deterioration +13