Food Science & Technology

School of Applied Sciences & Technology

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 Impact Factor=
• "Water extractable pentosans-Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties" International Journal of Biological Macromolecules, 133(2): 365 -71 Impact Factor=
• "Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties" LWT-Food Science and Technology, 104(2): 53 -60 Impact Factor=
• "Changes in anthocyanin, total phenolic, antioxidant activity, texture and color of canned strawberry during storage" Journal of Postharvest Technology, 5(2): 79 -88 Impact Factor=
• "Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion" Food chemistry, 270(2): 95 -104 Impact Factor=
• "Effect of edible coating on the shelf life enhancement of apricot (Prunus armeniaca L.)" Journal of Postharvest Technology, 5(3): 26 -34 Impact Factor=
• "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. Impact Factor=
• "Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying" Journal of Food Processing and Preservation, 44(11): 14887 -14901 Impact Factor=
• "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 Impact Factor=
• "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 Impact Factor=
• "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. Impact Factor=
• "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 Impact Factor=
• "Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread" Current Nutrition & Food Science, 16(1): 391 -396 Impact Factor=
• "Techno-functional characterization of chitosan nanoparticles prepared through planetary ball milling" International Journal of Biological Macromolecules, 154(1): 166 -172 Impact Factor=
• "Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization" Scientific Reports, 1(10): 1 -9 Impact Factor=
• "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 Impact Factor=
• "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 Factor=
• "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. Impact Factor=
• "Improving the shelf life of fresh cut kiwi using nanoemulsion coatings with antioxidant and antimicrobial agents" Food Bioscience, 41(1): DOI No. https://doi.org/10.1016/j.fbio Impact Factor=
• "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 Impact Factor=
• "Nanoencapsulation of hydroxytyrosol in chitosan crosslinked with sodium bisulfate tandem ultrasonication: Techno-characterization, release and antiproliferative properties" Ultrasonics Sonochemistry, 82(1): 105900 -105910 Impact Factor= 9.33
• "Changes in concentration of pesticide residues in fruits and vegetables during household processing" Toxicology Reports, 9(1): 1419 -1425 Impact Factor=
• "Soy Protein Isolate–Maltodextrin–Pectin Microcapsules of Himalayan Walnut Oil: Complex Coacervation under Variable pH Systems and Characterization" ACS Food Science and Technology, 2(1): DOI No. 1 Impact Factor=
• "Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity" Food Chemistry, 398(1): DOI No. 1 Impact Factor=
• "Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying" Food Control, 147(1): 1 -10 Impact Factor=
• "Nanoencapsulation of green tea extract using maltodextrin and its characterisation" Food Chemistry, 384(1): 1 -12 Impact Factor=

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

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