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Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Carbohydrate polymers, 2017-07, Vol.168, p.227-239

2017

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Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion

Food chemistry, 2019-01, Vol.270, p.95-104

2019

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Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

Innovative food science & emerging technologies, 2018-08, Vol.48, p.25-32

2018

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Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Trends in Food Science & Technology, 2018-07, Vol.77, p.77-90

2018

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Oleogels: Promising alternatives to solid fats for food applications

Food hydrocolloids for health, 2022-12, Vol.2, p.100058, Article 100058

2022

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Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification

Ultrasonics sonochemistry, 2022-05, Vol.86, p.106022-106022, Article 106022

2022

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Physicochemical properties of whole wheat flour as affected by gamma irradiation

Food science & technology, 2016-09, Vol.71, p.175-183

2016

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β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability

Ultrasonics sonochemistry, 2022-01, Vol.82, p.105884-105884, Article 105884

2022

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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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Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage

Food science & technology, 2016-04, Vol.67, p.74-81

2016

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Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum

Food science & technology, 2018-06, Vol.92, p.242-249

2018

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Nanoencapsulation of hydroxytyrosol in chitosan crosslinked with sodium bisulfate tandem ultrasonication: Techno-characterization, release and antiproliferative properties

Ultrasonics sonochemistry, 2022-01, Vol.82, p.105900-105900, Article 105900

2022

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Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

Food science & technology, 2015-10, Vol.63 (2), p.837-845

2015

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Effect of γ-irradiation on the physicochemical and sensory properties of fresh walnut kernels (Juglans regia) during storage

Food chemistry advances, 2023-12, Vol.3, p.100301, Article 100301

2023

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Changes in concentration of pesticide residues in fruits and vegetables during household processing

Toxicology reports, 2022-01, Vol.9, p.1419-1425

2022

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Oleogels for the development of healthy meat products: A review

Applied Food Research, 2022-12, Vol.2 (2), p.100212, Article 100212

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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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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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st edition., 2019

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Bioactive profile, health benefits and safety evaluation of sea buckthorn (Hippophae rhamnoides L.): A review

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

2016

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Effect of gamma irradiation on the physicochemical and morphological properties of starch extracted from lotus stem harvested from Dal lake of Jammu and Kashmir, India

Journal of the Saudi Society of Agricultural Sciences, 2013-06, Vol.12 (2), p.109-115

2013

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Gluten-free baking: Combating the challenges - A review

Trends in Food Science & Technology, 2017-08, Vol.66, p.98-107

2017

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Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents

International journal of biological macromolecules, 2019-09, Vol.137, p.1245-1255

2019

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Radical scavenging potential and DNA damage protection of wild edible mushrooms of Kashmir Himalaya

Journal of the Saudi Society of Agricultural Sciences, 2017-10, Vol.16 (4), p.314-321

2017

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Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

Journal of the Saudi Society of Agricultural Sciences, 2016-01, Vol.15 (1), p.12-19

2016

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Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion

Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Oleogels: Promising alternatives to solid fats for food applications

Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification

Physicochemical properties of whole wheat flour as affected by gamma irradiation

β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability

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

Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage

Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum

Nanoencapsulation of hydroxytyrosol in chitosan crosslinked with sodium bisulfate tandem ultrasonication: Techno-characterization, release and antiproliferative properties

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

Effect of γ-irradiation on the physicochemical and sensory properties of fresh walnut kernels (Juglans regia) during storage

Changes in concentration of pesticide residues in fruits and vegetables during household processing

Oleogels for the development of healthy meat products: A review

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

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

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Bioactive profile, health benefits and safety evaluation of sea buckthorn (Hippophae rhamnoides L.): A review

Effect of gamma irradiation on the physicochemical and morphological properties of starch extracted from lotus stem harvested from Dal lake of Jammu and Kashmir, India

Gluten-free baking: Combating the challenges - A review

Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents

Radical scavenging potential and DNA damage protection of wild edible mushrooms of Kashmir Himalaya

Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

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