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Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Scientific reports, 2022-10, Vol.12 (1), p.16923-16923, Article 16923

2022

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Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period

International journal of food properties, 2020-01, Vol.23 (1), p.797-808

2020

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Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

Current nutrition and food science, 2020-01, Vol.16 (3), p.391-396

2020

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Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

Food science & technology, 2017-09, Vol.83, p.50-58

2017

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Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India

Food chemistry, 2021-10, Vol.359, p.128450-128450, Article 128450

2021

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In vitro bactericidal and fungicidal activities of various extracts of saffron (Crocus sativus L.) stigmas from Jammu & Kashmir, India

Cogent food & agriculture, 2016-12, Vol.2 (1)

2016

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Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand

Journal of food science and technology, 2021-11, Vol.58 (11), p.4139-4148

2021

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Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions

Radiation physics and chemistry (Oxford, England : 1993), 2021-12, Vol.189, p.109724, Article 109724

2021

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Some Important Parameters of LaFeO3-Polyvinyl Alcohol Polymer Nanocomposites Obtained from X-ray Diffraction and FT-IR Data

Journal of inorganic and organometallic polymers and materials, 2022-12, Vol.32 (12), p.4694-4706

2022

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Effect of γ-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India

Food science & technology, 2014-09, Vol.58 (1), p.239-246

2014

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Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder

Carbohydrate polymer technologies and applications, 2021-12, Vol.2, p.100040, Article 100040

2021

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Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Journal of food science and technology, 2016-06, Vol.53 (6), p.2876-2886

2016

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Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Journal of food science and technology, 2015-12, Vol.52 (12), p.8104-8112

2015

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Ethnic meat products of Kashmiri wazwan: a review

Journal of Ethnic Foods , 2016, 3(4), , pp.246-250

2016

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Optical properties of some modified plant compound after 662 keV gamma radiation

Radiation effects and defects in solids, 2014-11, Vol.169 (11), p.906-912

2014

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Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India

Food science & technology, 2021-03, Vol.139, p.110503, Article 110503

2021

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Effects of guar gum as a fat substitute in low fat meat emulsions

Journal of food processing and preservation, 2017-12, Vol.41 (6), p.e13249-n/a

2017

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Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India

Measurement. Food, 2024-03, Vol.13, p.100127, Article 100127

2024

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Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product

Small ruminant research, 2016-04, Vol.137, p.169-176

2016

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Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India

Journal of food measurement & characterization, 2015-09, Vol.9 (3), p.389-399

2015

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Measurement of radioactive nuclides present in soil samples of district Ganderbal of Kashmir Province for radiation safety purposes

Journal of radiation research and applied sciences, 2015-04, Vol.8 (2), p.155-159

2015

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Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron

Journal of food measurement & characterization, 2016-03, Vol.10 (1), p.185-192

2016

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Physical properties of barley and oats cultivars grown in high altitude Himalayan regions of India

Journal of food measurement & characterization, 2014-12, Vol.8 (4), p.296-304

2014

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Dosimetric Outcomes of Three Dimensional Conformal Radiation Therapy and Intensity Modulated Radiation Therapy Coplanar Plans for Patients with Glioblastoma Multiforme (GBM)

Indian Journal of Cancer Education and Research, 2020-07, Vol.8 (2), p.73-81

A Rather, Sajad

2020

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Optical properties of some modified plant compound after 662keV gamma radiation

Radiation effects and defects in solids, 2014-11, Vol.169 (11), p.906-912

2014

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Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens

Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297

Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India

In vitro bactericidal and fungicidal activities of various extracts of saffron (Crocus sativus L.) stigmas from Jammu & Kashmir, India

Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand

Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions

Some Important Parameters of LaFeO3-Polyvinyl Alcohol Polymer Nanocomposites Obtained from X-ray Diffraction and FT-IR Data

Effect of γ-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India

Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Ethnic meat products of Kashmiri wazwan: a review

Optical properties of some modified plant compound after 662 keV gamma radiation

Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India

Effects of guar gum as a fat substitute in low fat meat emulsions

Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India

Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product

Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India

Measurement of radioactive nuclides present in soil samples of district Ganderbal of Kashmir Province for radiation safety purposes

Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron

Physical properties of barley and oats cultivars grown in high altitude Himalayan regions of India

Dosimetric Outcomes of Three Dimensional Conformal Radiation Therapy and Intensity Modulated Radiation Therapy Coplanar Plans for Patients with Glioblastoma Multiforme (GBM)

Optical properties of some modified plant compound after 662keV gamma radiation

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