Correlation Studies on Sensorial and Textural Characteristics of Mohanthal During Optimization of Sugar Syrup Concentration MB Chaudhary, KJ Rao, A Bihola Journal of Culinary Science & Technology 24 (2), 303-324 , 2026 2026 Citations: 2
Process optimisation and quality evaluation of paneer subjected to individual quick freezing using liquid nitrogen VV Geetha, MB Chaudhary, KJ Rao International Journal of Dairy Technology 79 (1), e70092 , 2026 2026
Influence of packaging materials on the quality and shelf life of Mohanthal during storage MB Chaudhary, KJ Rao, R Sindhav, A Bihola, MR Bumbadiya, ... Scientific Reports , 2025 2025
Standardization and characterization of Mohanthal using response surface methodology MB Chaudhary, KJ Rao, A Bihola, S Adil Scientific Reports 15 (1), 17432 , 2025 2025 Citations: 7
Assessing the production of galactooligosaccharides in batch and continuous mode by using β-galactosidase immobilised on mesoporous silicon dioxide nanoparticles MK CT, S S, SK MH, PS Rao, JR K International Journal of Food Science and Technology 59 (2), 939-949 , 2024 2024 Citations: 6
Quality attributes of ghee residue prepared using Deoni and Holstein Friesian crossbred cow milk as influenced by method of preparation. AA Sangma, M Sharma, RM Ravindra, KJ Rao, NN Laxmana 2023 Citations: 5
Optimisation of consolidation and whey drainage during the process of Paneer pressing R Tellabati, MR Ravindra, KJ Rao International Journal of Dairy Technology 76 (1), 200-213 , 2023 2023
A comprehensive study on processing parameters, yield, quality characteristics and shelf life of malai–a heat desiccated indigenous dairy product G Thomas, KJ Rao Indian J Dairy Sci 75 (5), 417-428 , 2022 2022
Effect of ionic silver solution on Paneer (Indian cottage cheese) quality and shelf life S Prajapati, S Kumar Malladevanahalli Huchegowda, ... International Journal of Dairy Technology 75 (4), 902-909 , 2022 2022 Citations: 2
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study R Prakash, MR Ravindra, HA Pushpadass, M Sivaram, S Jeyakumar, ... Innovative Food Science & Emerging Technologies 81, 103112 , 2022 2022 Citations: 11
Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) basedtraditional dairy product MB Chaudhary, KJ Rao, A Ashok Indian J. Dairy Sci 75, 306-313 , 2022 2022 Citations: 5
Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirring N Jose, MR Ravindra, GP Deshmukh, KJ Rao Journal of Food Science and Technology 59 (3), 1075-1086 , 2022 2022 Citations: 10
Optimization of ingredients for preparation of turmeric milk. B Pushpalatha, NM Jabeen, MB Chaudhary, K Jayaraj Rao Indian Journal of Nutrition and Dietetics 59, 1 , 2022 2022
Microstructure of paneer prepared by automated pressing technique C Sinha, M Manjunatha, K Jayaraj Rao, P Sinha, K Kumari, M G Kumar, ... Journal of Food Process Engineering 44 (9), e13786 , 2021 2021 Citations: 11
Evaluation of beeswax coated coconut shells for packaging of set-type dahi : an Indian fermented product VM Jadhao, MH Sathish Kumar, K Jayaraj Rao, RS Matche Journal of Food Science and Technology 58 (5), 2019-2027 , 2021 2021 Citations: 3
AMAL BISWAS K. V. KJ Rao NATIONAL DAIRY RESEARCH INSTITUTE , 2021 2021 Citations: 1
Recent developments in safe production of dairy spreads KJ Rao, HC Devaraja Indian J Anim Health 60 (2), 52-63 , 2021 2021 Citations: 3
Evaluation of potential of selected prebiotics on probiotic L. acidophilus and L. casei strains HC Devaraja, HM Jayaprakasha, KJ Rao Indian J Anim Health 60 (2), 174-182 , 2021 2021
Process Standardization for Fruit Based Chakka Desserts D Joshna, A Padmaja, P Aravindakshan, CN Pagote, KJ Rao International Journal of Fruit Science 21 (1), 712-720 , 2021 2021 Citations: 5
Studies on Alum as Milk Coagulating Agent in the Manufacture of Paneer–An Indian Cottage Cheese H Dwarakanath, P Gurumoorthi, KJ Rao, CN Pagote Journal of Food Engineering and Technology 9 (2), 64-72 , 2020 2020 Citations: 4
MOST CITED SCHOLAR PUBLICATIONS
Moisture sorption characteristics of chhana podo at 5 C and 35 C KJ Rao, PHA Dhas, FME Emerald, BC Ghosh, BV Balasubramanyam, ... Journal of Food Engineering 76 (3), 453-459 , 2006 2006 Citations: 79
Development of ready-to-eat paneer curry by hurdle technology. KJ Rao, GR Patil 1999 Citations: 36
Development of mint flavoured yoghurt spread TS Kumar, P Arvindakshan, A Sangeetha, CN Pagote, KJ Rao Asian Journal of Dairying & Foods Research 32 (1), 19-24 , 2013 2013 Citations: 29
Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt S Siva Kumar, BV Balasubramanyam, K Jayaraj Rao, ... Journal of Food Science and Technology 54 (2), 368-378 , 2017 2017 Citations: 28
Khoa jalebi , a unique traditional product of Central India. CN Pagote, KJ Rao 2012 Citations: 28
Modeling the Heat and Mass Transfer during Frying of Gulab Jamun MEE Franklin, HA Pushpadass, R Ravindra Menon, KJ Rao, BS Nath Journal of Food Processing and Preservation 38 (4), 1939-1947 , 2014 2014 Citations: 27
Physico-chemical changes in retort processed kunda. B Navajeevan, KJ Rao 2005 Citations: 27
Effect of pH on sensory, textural, microbial quality and shelf-life of paneer D Mishra, KJ Rao, R Bhardwaj, H Sutariya, RS Kavitkar, WS Subhash International journal of food and fermentation technology 6 (2), 405-414 , 2016 2016 Citations: 26
Studies on the influence of water activity (a w ) on the stability of foods - a critical appraisal. HM Jayaprakasha, KJ Rao, WAL Kumar 1997 Citations: 25
Computer vision system for colour measurement-fundamentals and applications in food industry: a review A Vyawahare, KJ Rao, CN Pagote Research and Reviews: Journal of Food and Dairy Technology 1 (2), 22-31 , 2013 2013 Citations: 24
Chhana podo-baked indigenous delicacy. BC Ghosh, KJ Rao, SK Satish Kulkarni 1998 Citations: 24
Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit KS Swapna, KJ Rao Journal of food science and technology 53 (3), 1505-1514 , 2016 2016 Citations: 23
Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa KC Neethu, MEE Franklin, HA Pushpadass, RR Menon, KJ Rao, BS Nath Journal of Food Processing and Preservation 39 (6), 966-977 , 2015 2015 Citations: 23
Extended shelf life flavoured dairy drink using dissolved carbon dioxide MR Ravindra, KJ Rao, BS Nath, C Ram Journal of food science and technology 51 (1), 130-135 , 2014 2014 Citations: 23
Changes in textural characteristics of paneer in ready‐to‐eat canned paneer curry during storage KJ Rao, GR Patil Journal of texture studies 37 (2), 156-164 , 2006 2006 Citations: 23
Carbonated fermented dairy drink–effect on quality and shelf life MR Ravindra, KJ Rao, BS Nath, C Ram Journal of food science and technology 51 (11), 3397-3403 , 2014 2014 Citations: 22
Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer R Kumar, D Mishra, H Sutariya, MB Chaudhary, KJ Rao International Journal of Dairy Technology 72 (4), 617-625 , 2019 2019 Citations: 21
Moisture Sorption Behavior and Thermodynamic Properties of Gulabjamun Mix HA Pushpadass, FME Emerald, B Chaturvedi, KJ Rao Journal of Food Processing and Preservation 38 (6), 2192-2200 , 2014 2014 Citations: 21
Studies on utilization of Indian cottage cheese whey in wheat bread manufacture N Divya, KJ Rao Journal of food processing and preservation 34 (6), 975-992 , 2010 2010 Citations: 21
Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda L Mahalingaiah, BV Venkateshaiah, S Kulkarni, KJ Rao Journal of food science and technology 51 (5), 1000-1005 , 2014 2014 Citations: 20
