Research Papers Published
- "Comparative Study of Soy Paneer Prepared from Soymilk, Blends of Soymilk and Skimmed Milk" Journal of Food Processing & Technology, 5(2): 301 -305 Impact Factor=
- "Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life" Journal of Food Science and Technology, 53(6): 2558 -2568 {ISSN: ISSN: 0022} Impact Factor= SSN: 0022
- "Application of Methyl brimide in fumigation of Dairy Products" Proceedings of the 10th International Conference on Controlled Atmosphere and Fumigation in stored products, 5(5): 344 -348 {ISSN: 978-0-9958} Impact Factor=
- "Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India)" International journal of Dairy Technology, 70(5): DOI No. 10.1111/1471-0307.12459 {ISSN: 1471-0307} Impact Factor= 0.813
- "TEXTURAL, PHYSICO-CHEMICAL, MICRO-STRUCTURAL AND ANTIOXIDANT PROPERTIES OF SOY PANEER PREPARED FROM ADMIXTURES OF SKIM COW MILK AND SOYMILK." International journal of Advanced Research in Science and Engineering, 6(3): 387 -400 {ISSN: 2319-8354} Impact Factor= 2.83
- "Conjugated Linoleic Acid (CLA) Health Benefits and Sources" International Journal of Agricultural and Biosystem engineering, 10(1): DOI No. urn:dai:10.1999/1307-6892/4322 Impact Factor=
- "Pysico-chemical textural and antioxidant properties of low fat tofu prepared from blends of cow milk and soy milk" Proceedings of WRFER international conference, 1(1): 1 -8 Impact Factor=
- "Isolation, Identification and Characterization of Lactobacillus bacteria from soy yoghurt" International Journal of Advanced Research in Science and Engineering, 7(4): 2060 -2072 {ISSN: 2319-8354} Impact Factor= 2.83
- "Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)" Innovative Food Science & Emerging Technologies, 48(8): 25 -32 {ISSN: 1466-8564} Impact Factor= 3.03
- "Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum" LWT- Food Science and Technology, 92(6): 242 -249 {ISSN: 0023-6438} Impact Factor= 2.92
- "Physico-Chemical and Microbiological Composition of Kradi Cheese" Indian Journal of Dairy Science, 71(2): 152 -155 {ISSN: 2454-2172} Impact Factor= 0
- "Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India)" International Journal of Dairy Technology, 71(2): 372 -381 {ISSN: 1471-0307} Impact Factor= 0.81
- "Isoflavones in Soy foods, Occurrence and Health Benefits" National Conference on Recent Advances in Understanding the Role of Phyto-chemicals in Human Health, 1(1): 59 -68 {ISSN: 978-93-867} Impact Factor=
- "Development and Storage Studies of Mango Whey Beverage" International Journal of Advances in Arts, Sciences and Engineering (IJOAASE), 6(13): 1 -8 {ISSN: 2320-6136} Impact Factor= 3.0
- "Validation of milk product pasteurization by
Alkaline Phosphatase Activity" Concepts of Dairy & Veterinary Sciences, 1(3): 1 -12 {ISSN: 637-4749} Impact Factor= 3.
- "Physico-Chemical, Textural, and Antioxidant Properties of Low Fat Tofu Prepared from Blends of Cow Milk and Soymilk" International Journal of Advances in Science, Engineering and Technology(IJASEAT), 6(1): 8 -12 {ISSN: 2321 –9009} Impact Factor= 3.15
- "Isoflavones in Soy Foods, Occurence and Health Benefits" National Conference on Recent Advances in Understanding the Role of Phytochemicals in Human Health, 1(1): 59 -68 {ISSN: 978-93-867} Impact Factor=
- "Quantitative descriptive sensory analysis of Kradi Cheese" SKUAST Journal of Research, 20(2): 230 -237 {ISSN: 2349-297X} Impact Factor= 3.81
- "Effect of different processing treatments on physicochemical and syneresis of rose flavour oil incorporated soy yoghurts during storage" International Journal of Scientific Research and Review, 7(4): 1 -9 {ISSN: 2279-543X} Impact Factor= 6.56
- "Chemical changes of kradi cheese stored at refrigeration temperature under
vacuum and normal conditions" Indian Journal of Dairy Science, 73(14): 28 -31 {ISSN: 2454-2172} Impact Factor= 5.6
- "Effect of Vacuum Packaging on Chewiness of Kradi Cheese Stored at Different Temperatures" American Journal of Health Research, 9(2): 46 -49 {ISSN: 2330-8788} Impact Factor= 2
- "solation, Identification and Taxonomic affiliation of Exopolysaccharide Producing lactic acid bacteria from Kradi cheese" Journal of agriculture, 6(6): 91 -98 {ISSN: 1582-4594} Impact Factor= 1
Research Projects Details:
Title of the Project | Funding Agency | Dated | Amount (in Rs.) |
---|
Emerging Techniques of Evaluation of Milk Products | SERB -DST | 22-11-2021 | 240,000.00 |