Scinovex
Subscribe
S

Shanker Suwan Singh

h-index
4
Publications
31
Citations
65
i10-index
1
Impact (2-yr)
—
Citations per year
Research Areas
Food Science and Nutritional StudiesFood composition and propertiesFood and Agricultural SciencesProbiotics and Fermented FoodsAdvances in Cucurbitaceae Research
Affiliations
Motilal Nehru National Institute of Technology
IN · 2025–2025
University of Allahabad
IN · 2017–2017
Warner University
US · 2017–2022
Sam Higginbottom Institute of Agriculture
IN · 2017–2022
Babu Banarasi Das University
IN · 2024–2024
Dairy Management
US · 2018–2018

Top Publications

Development and quality assessment of cheese spread prepared by using: Paneer, mozzarella and cheddar cheese
The Pharma Innovation201719 citationsFirst authorCorresponding
Development and quality assessment of low fat Chhana
The Pharma Innovation20185 citations
Development and quality assessment of Gluten-free Bread prepared by using Rice flour, Corn starch and Sago flour
The Pharma Innovation20195 citations
Preparation of ice cream blended with Cocoa and Sago powder
The Pharma Innovation20174 citations
Sensory evaluation of probiotic herbal yoghurt with ginger and garlic extract
The Pharma Innovation20184 citations
Preparation and quality evaluation of health beverage from pineapple juice blended with beetroot and orange juice
The Pharma Innovation20193 citations
Development and quality assessment of cookies prepared by using “Wheat flour & Sattu”
The Pharma Innovation20173 citations
Preparation and quality assessment of Chhana Podo prepared by using buffalo, coconut and soy milk
The Pharma Innovation20173 citations
Preparation of health beverage from sweet orange juice blended with Aloevera
The Pharma Innovation20173 citations
Development and quality assessment of garlic small bread (Garlic Pav) prepared by using refined wheat flour, pearl millet flour, sago flour and garlic
The Pharma Innovation20222 citations
Development and quality assessment of fortified brittle (chikki) prepared by using sesame seed, jaggery, flaxseed, and ragi flour
The Pharma Innovation20192 citations
Development and quality assessment of multigrain bread prepared by using wheat flour, buck wheat flour and pearl millet flour
The Pharma Innovation20172 citations
Effect of processing conditions on solvent extraction of Amla (Emblica officinalis) seed oil
The Pharma Innovation20192 citations
Studies on development of rice cake using rice flour with blackcherry pulp supplemented with basil
The Pharma Innovation20212 citations
Development and quality assessment of gluten free muffins from black rice (Oryza sativa L.) flour and coconut (Cocos nucifera L.) flour
The Pharma Innovation20222 citations
Optimization of fiber rich sugar free biscuit prepared by using wheat flour, Ragi flour and stevia powder
The Pharma Innovation20191 citations
Development and quality assessment of kalakand prepared by using buffalo milk blended with coconut milk and sapota
The Pharma Innovation20181 citations
Development and quality assessment of herbal kulfi prepared with different levels of Giloy juice
The Pharma Innovation20220 citations
Development and quality assessment of health beverage from apple juice blended with carrot and ginger
The Pharma Innovation20220 citations
Preparation and quality assessment of bread prepared by using wheat flour, tapioca sago flour (Sabudana) and oat meal (Daliya)
The Pharma Innovation20170 citations
Development of soy incorporated chocolate flavored chhana podo
The Pharma Innovation20170 citations
Study on the quality parameter of curd by using β- carotene rich vegetable
The Pharma Innovation20190 citations
Formulation of fortified burfi by using shredded bottle gourd (Lageneria siceraria), carrot (Daucus carota) and beetroot (Beta vulgaris) for its antioxidant potential
International Journal of Agriculture and Food Science20250 citations
Evaluation of physico-chemical analysis of probiotic herbal yoghurt
The Pharma Innovation20180 citations
Preparation of fruit flavoured milk by using pineapple juice
The Pharma Innovation20190 citations
Exploring the impact of date syrup incorporation on the organoleptic and physiochemical quality of traditional petha sweet
International Journal of Agriculture and Food Science20250 citations
Shanker Suwan Singh · Scinovex