Professor

Faculty Details

  • Citations 4866
  • HIndex 38
  • i10 Index 117
  • Mobile 9419135876
  • Email masoodi_fa@yahoo.co.in
  • Administrative position Held Head Department of Food Science & Technology
  • Resume View



Research Papers Published

  • "Moisture mediated effects of ?-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour" Journal of Cereal Science, 79(2): 399 -407 Impact Factor= 2.223
  • "ß-d-glucan as an enteric delivery vehicle for probiotics" International journal of biological macromolecules, 106(3): 864 -869 Impact Factor= 3.67
  • "Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract" International journal of biological macromolecules, 106(2): 140 -147 Impact Factor= 3.67
  • "Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion" Food Chemistry, 270(3): 95 -104 Impact Factor= 5.33
  • "Microencapsulation of caffeine loaded in polysaccharide based delivery systems" Food Hydrocolloids, 82(1): 312 -321 Impact Factor= 5.501
  • "Effect of canning and storage on quality characteristics of low fat goshtaba containing guar gum" Journal of Food Science and Technology, 30(1): DOI No. 10.1007/s13197-018-3224-9//JFS Impact Factor= 1.80
  • "Chemical composition, total phenolic content, antioxidant and antinutritional characterisation of exudate gums" Food bioscience, 23(4): 67 -74 Impact Factor= 1.98
  • "Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region" Food bioscience, 23(4): 31 -37 Impact Factor= 1.98
  • "Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum" LWT FOod Science and Technology, 92(3): 242 -249 Impact Factor= 3.33
  • "Effect of sprouting on cake quality from wheat–barley flour blends" Journal of Food Measurement and Characterization, 12(2): 1253 -1265 Impact Factor= 1.18
  • "Olive oil and its principal bioactive compound: Hydroxytyrosol–A review of the recent literature" Trends in Food Science & Technology, 70(3): 1 -15 Impact Factor= 5.19
  • "Processing and storage of apricots: effect on physicochemical 3 and antioxidant properties" J Food Sci Technol, 1(1): DOI No. org/10.1007/s13197-018-3381-x Impact Factor= 1.8
  • "Use of organic acids for preservation and safety of traditional meat products" Journal of Food Safety, 38(6): 1 -6 Impact Factor= 1.27
  • "Development of functional cookies using saffron extract" Journal of Food Science and Technology, 55(12): 4918 -4927 Impact Factor= 1.80
  • "Plum cultivars grown in Himalayan temperate conditions: physicochemical, antioxidant and antiproliferative activity against three cancer cell lines" Journal of Food Measurement and Characterization, 12(4): 2247 -2255 Impact Factor= 1.52
  • "Biological and pharmaceutical activities of mushroom ß-glucan discussed as a potential functional food ingredient" Bioactive Carbohydrates and Dietary Fibre, 16(1): 1 -13 Impact Factor= 0
  • "Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region" Food Bioscience, 23(2): 31 -37 Impact Factor= 1.98
  • "Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents" International Journal of Biological Macromolecules, 137(2): 1245 -55
  • "Water extractable pentosans-Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties" International Journal of Biological Macromolecules, 133(2): 365 -71
  • "Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties" LWT-Food Science and Technology, 104(2): 53 -60
  • "Changes in anthocyanin, total phenolic, antioxidant activity, texture and color of canned strawberry during storage" Journal of Postharvest Technology, 5(2): 79 -88
  • "Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion" Food chemistry, 270(2): 95 -104
  • "Effect of edible coating on the shelf life enhancement of apricot (Prunus armeniaca L.)" Journal of Postharvest Technology, 5(3): 26 -34
  • "mpact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India" LWT, 1(1): DOI No. https://doi.org/10.1016/j.lwt.
  • "Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying" Journal of Food Processing and Preservation, 44(11): 14887 -14901
  • "Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of emulsified low-fat meat product of India" Food Chemistry, 1(1): DOI No. https://doi.org/10.1016/j.food
  • "Effect of nano-reduction on properties of ß-glucan and it's use as encapsulating agent for release of a-tocopherol" Bioactive Carbohydrates and Dietary Fibre, 24(1): DOI No. https://doi.org/10.1016/j.bcdf
  • "Influence of processing methods and storage on phenolic compounds and carotenoids of apricots" LWT, 132(1): DOI No. https://doi.org/10.1016/j.lwt.
  • "Influence of ball milling on the production of starch nanoparticles and it's effect on structural, thermal and functional properties" International Journal of Biological Macromolecules, 151(1): 85 -91
  • "Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread" Current Nutrition & Food Science, 16(1): 391 -396
  • "Techno-functional characterization of chitosan nanoparticles prepared through planetary ball milling" International Journal of Biological Macromolecules, 154(1): 166 -172
  • "Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization" Scientific Reports, 1(10): 1 -9
  • "ß-glucan from Oyster Mushroom (Pleurotus ostreatus) Cultivated in Himalayan Region: Effect of ?-irradiation on Structural, Thermal, Functional, Antioxidant, Antimicrobial, Antiproliferative and Immunomodulatory Properties" Canadian Journal of Clinical Nutrition, 8(2): 78 -106
  • "Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period Saqib Farooq , Sajad A. Rather , Amir Gull , Shaiq Ahmad Ganai , F.A. Masoodi , Sajad Mohd Wani & Tariq Ahmad Ganaie" International Journal of Food Properties, 23(1): 797 -808
  • "Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India" LWT, 139(1): DOI No. https://doi.org/10.1016/j.lwt.
  • "Nanoreduction as a technology to exploit ß-Glucan from cereal and fungal sources for enhancing its nutraceutical potential" Carbohydrate Polymers, 258(1): DOI No. https://doi.org/10.1016/j.carb

Books Published

  • "Minimal processing of tropical and subtropical fruits, vegetables, nuts and seeds". Springer. pp 15
  • "Food Enzymes and Nanotechnology". Elsevier Inc.. pp 17
  • "Recent Developments in Low Fat Meat Products". Lambert Academic Publishing. pp 100
  • "• Apple Processing-Global Scenario and an Indian Overview". Daya Publishing House. pp 26
  • "Safety of Nanoemulsions and Their Regulatory Status". Elsevier. pp 15
  • "Food Hydrocolloids as Encapsulating Agents in Delivery Systems". CRC Press. {ISBN: 9781-138-60014-0} pp 213
  • "Starch A Hydrocolloid- Structure, Properties, Modifications and Applications in Foods". SciMedTech Publishing. {ISBN: 978-81-9286 71-1-3} pp 500
  • "Food enzymes and nanotechnology". Academic Press. pp 15
  • "Nanoencapsulation of Agrochemicals, Fertilizers, and Pesticides for Improved Plant Production". Academic Press. pp 19
  • "Ethnic Fermented Food and Beverages of Jammu and Kashmir". Springer. {ISBN: 978-981-15-1485-2} pp 28
  • "Applications of Nanomaterials in Agriculture, Food Science, and Medicine/Nanomaterials in Food Packaging". IGI Global. {ISBN: 9781799855637} pp 18
  • "Antioxidants in Fruits: Properties and Health Benefits/Mosambi (Sweet Lime)". Springer. {ISBN: 978-981-15-7285-2} pp 8
  • "Antioxidants in Fruits: Properties and Health Benefits/Litchee". Springer. {ISBN: 978-981-15-7285-2} pp 13
  • "Antioxidants in Fruits: Properties and Health Benefits/Sweet Chestnut". Springer. {ISBN: 978-981-15-7285-2} pp 10
  • "Ethnic Fermented Foods and Beverages of India: Science History and Culture/Ethnic Fermented Foods and Beverages of Jammu and Kashmir". Springer. {ISBN: 978-981-15-1486-9} pp 19

Research Projects Details:

Title of the ProjectFunding AgencyDatedAmount (in Rs.)
Enhancing the quality and nutraceutical status of traditional meat products of India by use of enzymes and protective microorganismsDepartment of Biotechnology, Govt. of India05-03-20166,750,000.00
Extraction of resistant starch from horse chestnut and rice, its utilization as an encapsulating agent for targeted delivery into the colonMinistry of Food Processing, Govt. of India04-03-20145,473,000.00
Nutraceutical potential of ß- glucan, its utilization for making functional foods and as an encapsulating material for target delivery of probioticsMinistry of Food Processing, Govt. of India05-03-20137,380,000.00
Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& KICMR, New Delhi01-12-20162,200,000.00
Wheat flour modification by bacterial, enzymatic and chemical interventions to combat coeliac disordersDepartment of Biotechnology, Govt. of India20-06-2014638,000.00
Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& K.Indian Council of Medical Research (ICMR)05-04-20172,200,000.00
Value Addition of Fruits and Vegetables of Western Himalayas Through Eco-friendly and Low Cost TechnologiesNMHS30-01-201940.28
Refinement of traditional fermentation technology of some vegetable pickles of J&K region.MOFPI25-06-202042.71
Technological Interventions and Their Application for Sustainable Livelihood of Women Folk Involved in the Production of Various Traditional Milk-based Fermented Foods of Himalayan Belt of J&KNMHS03-12-201949.00

Research Scholars:

NameCourseStatusNature
RafiaPh.D Awarded Whole Time
Sajad Mohd WaniPh.D Awarded Part-time
Masarat ShafiPh.D Awarded Whole Time
Sabeiha YaqoobPh.D Awarded Whole Time
Asima JanPh.D Awarded Whole Time
Sajad Ahmad RatherPh.D Awarded Whole Time