Food Science & Technology

School of Applied Sciences & Technology

Research Papers Published

• "Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica) starch." Food Hydrocolloids, 35(2): 253 -263 Impact Factor= 4.28
• "Effect of gamma irradiation on physicochemical properties of alkali extracted rice starch" Radiation Physics and Chemistry, 99(3): 37 -44 Impact Factor= 1.18
• "Gamma irradiation induced modification of bean polysaccharides: Impact on physicochemical, morphological and antioxidant properties" Carbohydrate Polymers, 110(5): 183 -194 Impact Factor= 3.91
• "Physicochemical and functional properties of two cowpea cultivars grown in temperate Indian climate" Cogent Food & Agriculture, 1(1): 1 -11 {ISSN: 2331-1932} Impact Factor=
• "Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties" Journal of Food Science and Technology, 52(10): 6334 -6344 Impact Factor= 2.2
• "Preparation, health benefits and applications of resistant starch" Starch/Starke, 67(1): 1 -15 Impact Factor= 1.68
• "DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents" Cyta-Journal of Food, 13(3): 415 -419 Impact Factor= 0.824
• "Physico-chemical and Functional Properties of Chicken Meat Protein Isolate" Advances in Biomedicine and Pharmacy, 2(2): 50 -55 Impact Factor=
• "Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars" International Food Research Journal, 22(3): 1112 -1116 Impact Factor=
• "Physicochemical properties of native and ?-irradiated wild arrowhead (Sagittaria sagittifolia L.) tuber starch" International Journal of Biological Macromolecules, 77(1): 360 -368 Impact Factor= 3.069
• "Physico-chemical and functional properties of native and hydrolysed kidney bean (Phaseolus vulgaris L.) protein isolates" Food Research International, 76(1): 11 -18 Impact Factor= 2.818
• "Effect of ?-irradiation and structure and nutraceutical potential of ß-D-glucan from barley (Hordeum vulgare L.)" International Journal of Biological Marcomolecules, 72(1): 1168 -1175 Impact Factor= 2.203
• "Effect of ?-irradiation on structural, functional and antioxidant properties of ß-glucan extracted from button mushroom (Agaricus bisporus)" Innovative Food Science and Emerging Technologies, 31(1): 123 -130 Impact Factor= 3.273
• "A review of the recent advances in starch as active and nanocomposite packaging films" Cogent Food & Agriculture, 1(12): 1 -9 {ISSN: 2331-1932} Impact Factor=
• "Effect of gamma-irradiationon physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour" Food Bioscience, 11(1): 24 -32 Impact Factor=
• "Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars" LWT- Food Science and Technology, 60(2): 848 -854 Impact Factor= 2.4
• "Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate." Journal of the Saudi Society of Agricultural Sciences, 15(1): 75 -82 {ISSN: 1658-077X} Impact Factor=
• "Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry. 496-502." LWT - Food Science and Technology, 66(3): 496 -502 {ISSN: 0023-6438} Impact Factor= 2.416
• "Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch." International Journal of Biological Macromolecules, 84(3): 166 -173 {ISSN: 0141-8130} Impact Factor= 2.858
• "Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour." Food Chemistry, 197(4): 345 -352 {ISSN: 0308-8146} Impact Factor= 3.391
• "Structural, thermal, functional, antioxidant & antimicrobial properties of ß-d-glucan extracted from baker’s yeast (Saccharomyces cereviseae)—Effect of ?-irradiation. 140 (4), 442-450." Carbohydrate Polymers, 140(4): 442 -450 {ISSN: 0144-8617} Impact Factor= 4.074
• "Production of resistant starch from rice by dual autoclaving retrogradation treatment: In vitro digestibility, thermal and structural characterization." Food Hydrocolloids, 56(5): 108 -117 {ISSN: 0268-005X} Impact Factor= 4.090
• "Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour" Journal of Food Measurement and Characterization, 10(2): 387 -395 {ISSN: 2193-4126} Impact Factor= 0.521
• "Isolation, composition, and physicochemical properties of starch from legumes: A review" Starch/Starke, 68(9): 834 -845 {ISSN: 1521-379X} Impact Factor= 1.523
• "Physico-chemical, functional and structural properties of RS3/RS4from kidney bean (Phaseolus vulgaris) cultivars." International Journal of Biological Macromolecules, 87(6): 514 -521 {ISSN: 0141-8130} Impact Factor= 3.138
• "Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour." Cogent Food and Agriculture, 2(1): 1 -8 {ISSN: 2331-1932} Impact Factor= 0.3
• "Physicochemical properties of whole wheat flour as affected by gamma irradiation" LWT - Food Science and Technology, 71(9): 175 -183 {ISSN: 0023-6438} Impact Factor= 2.71
• "Physico-chemical characterization of sweet chestnut (Castanea sativa L.) starch grown in temperate climate of Kashmir, India" Acta Alimentaria, 45(2): 258 -26 {ISSN: 0139-3006} Impact Factor= 2.711
• "Comparative study of physico-chemical and functional properties of starch extracted from two kidney bean (Phaseolus vulgaris L.) and green gram cultivars (Vigna radiata L.) grown in India." Starch/Starke, 68(5): 416 -426 {ISSN: 1521-379X} Impact Factor= 1.523
• "Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush" Cogent Food & Agriculture, 2(1): 1 -11 {ISSN: 2331-1932} Impact Factor=
• "Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology" Journal of Advanced Research, 8(1): 235 -244 {ISSN: 2090-1232} Impact Factor=
• "Effect of dual modification of sonication and ?-irradiation on physicochemical and functional properties of lentil (Lens culinaris L.) starch" International Journal of Biological Macromolecules, 101(1): 358 -365 {ISSN: 0141-8130} Impact Factor= 3.671
• "Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars." International Journal of Biological Macromolecules, 95(1): 1101 -1107 {ISSN: 0141-8130} Impact Factor= 3.671
• "The possible nomenclature of encapsulated products" Food Chemistry, 234(1): 119 -120 {ISSN: 0308-8146} Impact Factor= 4.529
• "Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting" Journal of Advanced Research, 8(4): 399 -405 {ISSN: 2090-1232} Impact Factor=
• "Guar and Locust bean gum: Composition, total phenolic content, antioxidant and antinutritional characterization" Bioactive Carbohydrates and Dietary Fibre, 11(1): 53 -59 {ISSN: 2212-6198} Impact Factor=
• "Effect of gamma irradiation on physicochemical, structural and rheological properties of plant exudate gums" Innovative Food Science & Emerging Technologies, 44(12): 74 -82 {ISSN: 1466-8564} Impact Factor= 2.573
• "?-irradiation of oat grain-Effect on physico-chemical, structural, thermal, and antioxidant properties of extracted starch" nternational Journal of Biological Macromolecules, 104(11): 1313 -1320 {ISSN: 0141-8130} Impact Factor= 3.671
• "Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums" International journal of biological macromolecules, 106(1): 507 -515 {ISSN: 0141-8130} Impact Factor= 3.671
• "Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme" Food chemistry, 240(2): 1201 -1209 {ISSN: 0308-8146} Impact Factor= 4.529
• "Moisture mediated effects of g-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour." Journal of cereal Science, 79(2): 399 -407 {ISSN: 0733-5210} Impact Factor= 2.223
• "Chemical composition, total phenolic content, antioxidant and antinutritional characterisation of exudate gums." Food Bioscience, 23(2): 67 -74 {ISSN: 2212-4292} Impact Factor= 1.964
• "Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region" Food Bioscience, 23(2): 31 -37 {ISSN: 2212-4292} Impact Factor= 1.964
• "Olive oil and its principal bioactive compound: Hydroxytyrosol- Areview of the recent literature" Trends in Food Science and Technology, 77(7): 77 -90 {ISSN: 0924-2244} Impact Factor= 6.609

Books Published

• "Value Added Products of Brown Rice". Springer. pp 12
• "Testing of Paper as Packaging Material for Food Industry". CRC, Press Taylor and Francis Group. pp 15
• "Testing Glass as Food Packaging Material". RC, Press Taylor and Francis Group. pp 12

Research Scholars:

Teaching: