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Polarization-sensitive perfect plasmonic absorber for thin-film solar cell application

Applied physics. A, Materials science & processing, 2018-09, Vol.124 (9), p.1-9, Article 610

2018

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Biochemical perspectives of xylitol extracted from indigenous agricultural by‐product mung bean (vigna radiata) hulls in a rat model

Journal of the science of food and agriculture, 2014-03, Vol.94 (5), p.969-974

2014

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Development, characterization, and flavor profile of nutrient dense date bars

Journal of food processing and preservation, 2018-10, Vol.42 (10), p.e13622-n/a

2018

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Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature

International journal of food properties, 2023-09, Vol.26 (1), p.2420-2432

2023

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Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

TheScientificWorld, 2012-01, Vol.2012 (2012), p.1-10

2012

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APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE COMPOSITE FLOUR FOR THE PRODUCTION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD (NAAN)

Journal of food processing and preservation, 2013-10, Vol.37 (5), p.939-945

2013

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Xylitol: A Review on Bioproduction, Application, Health Benefits, and Related Safety Issues

Critical reviews in food science and nutrition, 2015-01, Vol.55 (11), p.1514-1528

2015

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Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts

Critical reviews in biotechnology, 2022-11, Vol.42 (8), p.1284-1303

2022

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Selection of Wheat Variety for the Development of Composite Flour Naan with Enhanced Quality and Storability

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2012-11, Vol.18 (6), p.805-811

2012

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Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste

Food science & technology, 2019-07, Vol.108, p.61-68

2019

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Selection of Wheat Variety for the Development of Composite Flour Naan with Enhanced Quality and Storability

Food Science and Technology Research, 2012, Vol.18(6), pp.805-811

2012

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Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese

Journal of food quality, 2023-10, Vol.2023, p.1-11

2023

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Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk

Agriculture (Basel), 2023-02, Vol.13 (2), p.491

2023

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Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study

Food science & nutrition, 2024-05, Vol.12 (5), p.3508-3515

2024

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IMPACT OF MIXED LACTIC ACID BACTERIAL (LAB) CULTURE ON FLAVORING PROFILE AND QUALITY ATTRIBUTES OF SPRING WHEAT SOURDOUGH BREAD

Pakistan journal of agricultural sciences, 2016-03, Vol.53 (1), p.225-231

2016

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Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

Food chemistry, 2008-09, Vol.110 (1), p.113-119

2008

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Characteristics of pulsed photo-stimulated luminescence and thermoluminescence for the identification of gamma irradiated poultry eggs

Nuclear science and techniques, 2007-02, Vol.18 (1), p.20-25

2007

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Impact of Xylitol Replacement on Physicochemical, Sensory and Microbial Quality of Cookies

Pakistan journal of nutrition : PJN, 2010-05, Vol.9 (6), p.605-610

2010

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Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts

Food science & technology, 2007, Vol.40 (1), p.73-82

2007

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Chapatti quality from British wheat cultivar flours

Food science & technology, 2007-01, Vol.40 (5), p.775-784

2007

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Optimization of chapatti textural quality using British wheat cultivar flours

International journal of food science & technology, 2006-12, Vol.41 (s2), p.30-36

2006

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Effect of Xylooligosaccharide Enriched Yogurt on Serum Profile in Albino Rats

Pakistan journal of nutrition : PJN, 2009-10, Vol.8 (11), p.1756-1759

2009

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Inhibitory Effect of Citrus Peel Essential Oils on the Microbial Growth of Bread

Pakistan journal of nutrition : PJN, 2007-10, Vol.6 (6), p.558-561

2007

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Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

Journal of the science of food and agriculture, 2006-06, Vol.86 (8), p.1172-1180

2006

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Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti

Plant foods for human nutrition (Dordrecht), 2008-03, Vol.63 (1), p.7-13

2008

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Polarization-sensitive perfect plasmonic absorber for thin-film solar cell application

Biochemical perspectives of xylitol extracted from indigenous agricultural by‐product mung bean (vigna radiata) hulls in a rat model

Development, characterization, and flavor profile of nutrient dense date bars

Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature

Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE COMPOSITE FLOUR FOR THE PRODUCTION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD (NAAN)

Xylitol: A Review on Bioproduction, Application, Health Benefits, and Related Safety Issues

Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts

Selection of Wheat Variety for the Development of Composite Flour Naan with Enhanced Quality and Storability

Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste

Selection of Wheat Variety for the Development of Composite Flour Naan with Enhanced Quality and Storability

Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese

Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk

Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study

IMPACT OF MIXED LACTIC ACID BACTERIAL (LAB) CULTURE ON FLAVORING PROFILE AND QUALITY ATTRIBUTES OF SPRING WHEAT SOURDOUGH BREAD

Effect of fortification on physico-chemical and microbiological stability of whole wheat flour

Characteristics of pulsed photo-stimulated luminescence and thermoluminescence for the identification of gamma irradiated poultry eggs

Impact of Xylitol Replacement on Physicochemical, Sensory and Microbial Quality of Cookies

Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts

Chapatti quality from British wheat cultivar flours

Optimization of chapatti textural quality using British wheat cultivar flours

Effect of Xylooligosaccharide Enriched Yogurt on Serum Profile in Albino Rats

Inhibitory Effect of Citrus Peel Essential Oils on the Microbial Growth of Bread

Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti

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