• NA Bhat, IA Wani, AM Hamdani, FA Masoodi (2020). Effect of gamma-irradiation on the thermal, rheological and antioxidant properties of three wheat cultivars grown in temperate Indian climate. Radiation Physics and Chemistry, 176, 108953.

    • Z ul Ashraf, A Shah, A Gani, FA Masoodi, N Noor (2020). Effect of nano-reduction on properties of β-glucan and its use as encapsulating agent for release of α-tocopherol. Bioactive Carbohydrates and Dietary Fibre 24, 100230.

    • SM Wani, FA Masoodi, E Haq, M Ahmad, SA Ganai (2020). Influence of processing methods and storage on phenolic compounds and carotenoids of apricots. LWT-Food Science & Technology, 132, 109846.

    • Wani, T.A., Masoodi, F.A.*, Akhter, R., Sofi, F.A. (2020). Techno-functional characterization of chitosan nanoparticles prepared through planetary ball milling. International Journal of Biological Macromolecules, 154, 166-172.

    • Adil Gani, Bilal Ahmad Ashwar, Gazalla Akhter, Asir Gani, Asima Shah, Farooq Ahmad Masoodi & Idrees Ahmed Wani (2020). Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization. Scientific Reports, 10, 4097. https://doi.org/10.1038/s41598-020-60770-4.

    • Mukhtar, H., Gull, A., Ganaie, T.A., Rather, S.A., Masoodi, F.A., Ganie, S. (2020). Effect of supplementation of amaranth flour on various quality attributes and antioxidant activities of bread. Current Nutrition & Food Science, 16, 391-396.

    • Ahmad, M., Gani, A., Masoodi, F.A., Rizvi, S.H. (2020). 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, 85-91.

    • Rehana Akhter, FA Masoodi*, Touseef Ahmed Wani, Sajad Ahmad Rather (2019). Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents. International Journal of Biological Macromolecules, 137, 1245-1255

    • Asima Shah, FA Masoodi*, Adil Gani, Bilal Ahmad Ashwar (2019). Water extractable pentosans-Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties. International Journal of Biological Macromolecules, 133, 365-371.

    • Sajad Mohd Wani, Amir Gull, Touseef Ahmad Wani, Farooq Ahmad Masoodi, Tariq Ahmad Ganaie. Effect of edible coating on the shelf life enhancement of apricot (Prunus armeniaca L.) Journal of Postharvest Technology, 5, 26-34.

    • Mehvesh Mushtaq, Adil Gani, F.A.Masoodi (2019). Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties LWT- Food Science and Technology, 104, 53-60.

    • Z Naseem, A Gull, SM Wani, FA Masoodi, TA Ganaie (2019). Changes in anthocyanin, total phenolic, antioxidant activity, texture and color of canned strawberry during storage. Journal of Postharvest Technology 5 (2), 79-88.

    • SM Wani, A Gull, TA Wani, FA Masoodi, TA Ganaie (2019). Effect of edible coating on the shelf life enhancement of apricot (Prunus armeniaca L.) Journal of Postharvest Technology 5 (3), 26-34.

    • TA Wani, FA Masoodi, WN Baba, M Ahmad, N Rahmanian, SM Jafari (2019). Nanoencapsulation of agrochemicals, fertilizers, and pesticides for improved plant production. Advances in Phytonanotechnology, 279-298 6.

    • M Ahmad, P Mudgil, A Gani, F Hamed, FA Masoodi, S Maqsood (2019). Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food chemistry 270, 95-104.

    • SA Mir, FA Masoodi (2019). Use of organic acids for preservation and safety of traditional meat products. Journal of Food Safety 38 (6), 12514.

    •  SM Wani, FA Masoodi. M Ahmad, SA Mir. Processing and storage of apricots- effect on physicochemical and antioxidant properties (2018) Journal of Food Science & Technology

    • N Noor, A Shah, A Gani, A Gani, FA Masoodi.  Microencapsulation of caffeine loaded in polysaccharide based delivery systems (2018) Food Hydrocolloids 82, 312-321

     

    • M Mushtaq, A Gani, A Gani, HA Punoo, FA Masoodi Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi) (2018) Innovative Food Science & Emerging Technologies 48, 25-32

     

    • M Ahmad, P Mudgil, A Gani, F Hamed, FA Masoodi, S Maqsood Nano encapsulation of catechin in starch nanoparticles: Characterization; release behavior and bioactivity retention during in-vitro digestion (2018) Food Chemistry 

     

    • TA Wani, FA Masoodi, A Gani, WN Baba, N Rahmanian, IA Wani  Olive oil and its principal bioactive compound: Hydroxytyrosol–A review of the recent literature (2018) Trends in Food Science & Technology

     

    • M Ahmad, B Ashraf, A Gani, A Gani Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion (2018) International journal of biological macromolecules 109, 435-442

     

    • BA Ashwar, A Gani, A Gani, A Shah, FA Masoodi Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics (2018) Food chemistry 239, 287-294

     

    • AA Khan, A Gani, FA Khanday, FA Masoodi Biological and pharmaceutical activities of mushroom β-Glucan discussed as a potential functional food ingredient (2018) Bioactive Carbohydrates and Dietary Fibre

     

    • A Gani, A Shah, M Ahmad, BA Ashwar, FA Masoodi β-d--glucan as an enteric delivery vehicle for probiotics (2018) International journal of biological macromolecules 106, 864-869

     

    • A Shah, FA Masoodi, A Gani, B Ashwar Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract (2018) International journal of biological macromolecules 106, 140-147

     

    • AM Hamdani, IA Wani, NA Bhat, FA Masoodi Chemical composition, total phenolic content, antioxidant and antinutritional characterisation of exudate gums (2018) Food bioscience 23, 67-74

     

    • WN Baba, Q Tabasum, S Muzzaffar, FA Masoodi, I Wani, SA Ganie  Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region (2018) Food bioscience 23, 31-37

     

    • WN Baba, K Jan, HA Punoo, TA Wani, MM Dar, FA Masoodi Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum (2018) LWT 92, 242-249

     

    • WN Baba, K Jan, HA Punoo, TA Wani, MM Dar, FA Masoodi Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum (2018) LWT 92, 242-249

     

    • S Yaqoob, WN Baba, FA Masoodi, M Shafi, R Bazaz  Effect of sprouting on cake quality from wheat–barley flour blends  (2018) Journal of Food Measurement and Characterization 12 (2), 1253-1265

     

    • TA Wani, FA Masoodi, A Gani, WN Baba, N Rahmanian, IA Wani  Olive oil and its principal bioactive compound: Hydroxytyrosol–A review of the recent literature (2018) Trends in Food Science & Technology

     

    • R Bazaz, WN Baba, FA Masoodi, S Yaqoob Effect of some preservation techniques on quality parameters and antioxidant properties of banana pulp during storage (2018) Journal of Food Measurement and Characterization 12 (1), 661-673

     

    • S Muzzaffar, MM Bhat, TA Wani, IA Wani, FA Masoodi Postharvest Biology and Technology of Apricot  (2018) Postharvest Biology and Technology of Temperate Fruits, 201-222

     

    • TA Wani, FA Masoodi, SM Jafari, DJ McClements Safety of Nanoemulsions and Their Regulatory Status (2018) Nanoemulsions, 613-628

     

    • N Sultan, IA Wani, FA Masoodi Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour (2018) Journal of Cereal Science 79, 399-407

     

    • AA Khan, A Gani, FA Khanday, FA Masoodi Biological and pharmaceutical activities of mushroom β-Glucan discussed as a potential functional food ingredient (2017) Bioactive Carbohydrates and Dietary Fibre

     

    • SA Mir, FA Masoodi, J Raja Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India (2017) Food Bioscience 20, 79-87

     

    • BA Ashwar, A Gani, A Shah, FA Masoodi Physicochemical properties, in-vitro digestibility and structural elucidation of RS4 from rice starch (2017) International journal of biological macromolecules 105, 471-477

     

    • AM Hamdani, IA Wani, A Gani, NA Bhat, FA Masoodi Effect of gamma irradiation on physicochemical, structural and rheological properties of plant exudate gums (2017) Innovative Food Science & Emerging Technologies 44, 74-82

     

    • SA Rather, FA Masoodi, R Akhter, JA Rather, F Amin Effects of guar gum as a fat substitute in low fat meat emulsions (2017) Journal of Food Processing and Preservation 41 (6), e13249

     

    • F Amin, FA Masoodi, WN Baba, AA Khan, BA Ganie  Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties (2017) Journal of food science and technology 54 (12), 3791-3801

     

    • R Mukhtar, A Shah, N Noor, A Gani, IA Wani, BA Ashwar, FA Masoodi γ-Irradiation of oat grain–Effect on physico-chemical, structural, thermal, and antioxidant properties of extracted starch (2017) International journal of biological macromolecules 104, 1313-1320

     

    • R Mukhtar, A Shah, N Noor, A Gani, IA Wani, BA Ashwar, FA Masoodi γ-Irradiation of oat grain–Effect on physico-chemical, structural, thermal, and antioxidant properties of extracted starch (2017) International journal of biological macromolecules 104, 1313-1320

     

    • TA Wani, FA Masoodi, IA Wani The possible nomenclature of encapsulated products (2017) Food chemistry 234, 119-120

     

    • SA Rather, R Akhter, FA Masoodi, A Gani, SM Wani Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance ofLactobacillus plantarum NCDC201 and L. casei NCDC297 (2017) LWT-Food Science and Technology 83, 50-58

     

    • M Shafi, WN Baba, FA Masoodi. Composite flour blends: influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads (2017) Journal of Food Measurement and Characterization 11 (3), 1094-1105

     

    • F Naqash, A Gani, A Gani, FA Masoodi. Gluten-free baking: Combating the challenges-A review (2017) Trends in Food Science & Technology 66, 98-107

     

    • F Naqash, FA Masoodi, SA Rather, SM Wani, A Gani. Emerging concepts in the nutraceutical and functional properties of pectin—A Review (2017) Carbohydrate polymers 168, 227-239

     

    • AA Khan, A Gani, FA Masoodi, U Mushtaq, AS Naik. Structural, rheological, antioxidant, and functional properties of β–glucan extracted from edible mushrooms Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius (2017) Bioactive Carbohydrates and Dietary Fibre 11, 67-74

     

    • A Shah, FA Masoodi, A Gani, BA Ashwar. Physicochemical, rheological and structural characterization of acetylated oat starches (2017) LWT-Food Science and Technology 80, 19-26

     

    • S Nazir, IA Wani, FA Masoodi. Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology (2017) Journal of advanced research 8 (3), 235-244

     

    • M Ahmad, S Qureshi, S Maqsood, A Gani, FA Masoodi. Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions (2017) Food hydrocolloids 66, 154-160

     

    • SM Wani, PR Hussain, FA Masoodi, M Ahmad, TA Wani, A Gani. Evaluation of the Composition of Bioactive Compounds and Antioxidant Activity in Fourteen Apricot Varieties of North India (2017) Journal of Agricultural Science 9 (5), 66

     

    • SM Wani, PR Hussain, FA Masoodi, M Ahmad, TA Wani, A Gani, Evaluation of the Composition of Bioactive Compounds and Antioxidant Activity in Fourteen Apricot Varieties of North India (2017) Bioactive Carbohydrates and Dietary Fibre 10, 10-16

     

    • A Shah, A Gani, FA Masoodi, SM Wani, BA Ashwar Structural, rheological and nutraceutical potential of β-glucan from barley and oat (2017) Bioactive Carbohydrates and Dietary Fibre, 10 (2017) 10–16

     

    • K Gazala, FA Masoodi, HD Masarat, B Rayees, MW Shoib Extraction and Characterization of pectin from two apple juice concentrate processing plants. (2017) International Food Research Journal, 24(2): 594-599

     

    • N Shameem, AN Kamili, M Ahmad, FA Masoodi, JA Parray. Antimicrobial activity of crude fractions and morel compounds from wild edible mushrooms of North western Himalaya (2017) Microbial pathogenesis 105, 356-360

     

    • SM Wani, N Jan, TA Wani, M Ahmad, FA Masoodi, A Gani. Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts (Prunus armeniaca L.) using response surface methodology (2017) Journal of the Saudi Society of Agricultural Sciences 16 (2), 119-126

     

    • A Gani, BA Ashwar, G Akhter, A Shah, IA Wani, FA Masoodi. Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars (2017) International journal of biological macromolecules 95, 1101-1107

     

    • S Anjum, A Gani, M Ahmad, A Shah, FA Masoodi, Y Shah, A Gani. Antioxidant and Antiproliferative Activity of Walnut Extract (Juglans regia L.) Processed by Different Methods and Identification of Compounds Using GC/MS and LC …(2017) Journal of Food Processing and Preservation 41 (1), e12756

     

    • I Guroo, SA Wani, SM Wani, M Ahmad, SA Mir, FA Masoodi. A review of production and processing of kiwifruit. (2017) Journal of Food Processing and Technology 8 (10)

     

    • SA Mir, FA Masoodi. Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration (2017) J Nutr Health Food Eng 7 (3), 00240

     

    • SM Wani, S Amin, I Javaid, FA Masoodi, SA Mir, SA Ganai, F Yildiz. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds (2017) Minimally Processed Refrigerated Fruits and Vegetables, 469-512

     

    • BA Ashwar, A Gani, A Shah, FA Masoodi. Production of RS4 from rice by acetylation: Physico‐chemical, thermal, and structural characterization (2017) Starch‐Stärke 69 (1-2), 1600052