| 1 |
|
Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour |
Journal of Environmental Science, Toxicology and food technology |
1 |
5 |
34-39 |
2012 |
|
| 2 |
|
Fortification of biscuit with flaxseed: biscuit production and quality evaluation |
IOSR J Environ Sci Toxicol Food Technol |
1 |
2 |
06-09 |
2012 |
|
| 3 |
|
Effects of gamma irradiation on the physicochemical, thermal and functional properties of chickpea flour |
LWT-Food Science and Technology |
69 |
|
614-622 |
2016 |
Academic Press |
| 4 |
|
Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch |
LWT-Food Science and Technology |
76 |
|
131-139 |
2017 |
Academic Press |
| 5 |
|
Physicochemical, thermal and functional properties of gamma irradiated chickpea starch |
International Journal of Biological Macromolecules |
97 |
|
426-433 |
2017 |
Elsevier |
| 6 |
|
Thermo-rheological and functional properties of gamma-irradiated wholewheat flour |
International Journal of Food Science and Technology |
52 |
4 |
927-935 |
2017 |
Oxford University Press |
| 7 |
|
Status, supply chain and processing of cocoa-A review |
Trends in food science & technology |
66 |
|
108-116 |
2017 |
Elsevier |
| 8 |
|
Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch |
Journal of Cereal Science |
77 |
|
194-200 |
2017 |
Academic Press |
| 9 |
|
Effects of gamma irradiation on cereals and pulsesâa review |
International Journal of Recent Scientific Research |
7 |
12 |
14680-14686 |
2016 |
|
| 10 |
|
Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation |
International journal of biological macromolecules |
108 |
|
1348-1356 |
2018 |
Elsevier |
| 11 |
|
Physicochemical and functional properties of gamma irradiated buckwheat and potato starch |
Radiation Physics and Chemistry |
144 |
|
37-42 |
2018 |
Pergamon |
| 12 |
|
Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L. |
Lwt |
91 |
|
382-390 |
2018 |
Academic Press |
| 13 |
|
Physicochemical, structural and functional properties of native and irradiated starch: a review |
Journal of food science and technology |
56 |
|
513-523 |
2019 |
Springer India |
| 14 |
|
Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing |
Lwt |
114 |
|
108360 |
2019 |
Academic Press |
| 15 |
|
Vitamin D microencapsulation and fortification: Trends and technologies |
The Journal of steroid biochemistry and molecular biology |
196 |
|
105489 |
2020 |
Pergamon |
| 16 |
|
History, status and regulatory aspects of gamma irradiation for food processing |
|
|
|
|
2021 |
Elsevier |
| 17 |
|
Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents |
Food Bioscience |
41 |
|
101015 |
2021 |
Elsevier |
| 18 |
|
Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives |
Journal of Food Science |
86 |
12 |
5159-5174 |
2021 |
|
| 19 |
|
Vitamin A fortification: Recent advances in encapsulation technologies |
Comprehensive Reviews in Food Science and Food Safety |
21 |
3 |
2772-2819 |
2022 |
|
| 20 |
|
Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages |
Comprehensive Reviews in Food Science and Food Safety |
22 |
1 |
135-186 |
2023 |
|
