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
• "Physico-chemical and rheological properties of Bengal gram (Cicer arietinum L.) starch as affected by high temperature short time extrusion." International Journal of Biological Macromolecules, 13(2): 850 -857 Impact Factor= 4.08
• "Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour" Food Chemistry, 276(1): 22 -32 Impact Factor=
• "Sources, structure, properties, and health benefits of plant gums: A review" International Journal of Biological Macromolecules, 13(2): 870 -880 Impact Factor=
• "Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate." Legume Science, 2019(12): 1 -12 Impact Factor=
• "Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization." Nature Scientific Reports, 10(1): 1 -9 Impact Factor= 4.53
• "Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies" Heliyon, 6(1): 1 -7 Impact Factor=
• "Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya" Food Bioscience, 35(6): 100541 -1 Impact Factor= 3.067
• "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(11): 108953 -1 Impact Factor= 2.226
• "Physico-chemical, functional and antioxidant properties of wild barnyard grass (Echinochloa crusgalli L.) seed flour as affected by gamma-irradiation." Radiation Physics and Chemistry, 183(6): 1 -7 {ISSN: 0969-806X} Impact Factor= 2.858
• "Physicochemical, Functional Properties, and In Vitro Digestibility Studies of Starch from Rice Cultivars Grown in Indian Temperate Region" Starch/Starke, 73(5): 1 -7 {ISSN: 1521-379X} Impact Factor= 2.741
• "Physicochemical characterization of basil (Ocimum basilicum L.) seeds" Journal of Applied Research on Medicinal and Aromatic Plants, 22(4): 1 -9 {ISSN: 2214-7861} Impact Factor= 3.4
• "Functional characterization of basil (Ocimum basilicum L.) seed mucilage" Bioactive Carbohydrates and Dietary Fibre, 25(5): 1 -9 {ISSN: 2212-6198} Impact Factor=
• "Effect of post-processing radiation treatment on physico-chemical, microbiological and sensory quality of dried apple chips during storage" Radiation Physics and Chemistry, 182(5): 1 -13 {ISSN: 0969-806X} Impact Factor= 2.858
• "Influence of ?-irradiation on antioxidant, thermal and rheological properties of native and irradiated whole grain millet flours" International Journal of Food Science and Technology, 56(8): 3752 -3762 {ISSN: 1365-2621} Impact Factor= 3.17
• "Physico-Chemical Properties of Indian Horse Chestnut (Aesculus indica) Starch Films as Affected by ?-Irradiation" Journal of Packaging Technology and Research, 5(3): 175 -184 {ISSN: 2520-1042} Impact Factor= 1
• "Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids" Food Science and Technology Interenational, 27(7): 649 -659 {ISSN: 1532-1738} Impact Factor= 2.023
• "Fate of Polyphenols and Antioxidant Activity of Barley during Processing" Food Reviews International, 38(2): 163 -198 {ISSN: 87559129} Impact Factor= 5.82
• "Extraction Optimization of Green Tea Beverage (Noon Chai) for Yield, Polyphenols and Caffeine Using Response Surface Methodology" Arabian Journal of Science and Engineering, 47(1): 227 -239 {ISSN: 2191-4281} Impact Factor= 2.334
• "Bioactive constituents of saffron plant: extraction, encapsulation and their food and pharmaceutical applications" Applied Food Research, 2(1): 1 -15 {ISSN: 2772-5022} Impact Factor=
• "Ultrasonication as an innovative approach to tailor the apple seed proteins into nanosize: Effect on protein structural and functional properties" Ultrasonics Chemistry, 86(5): 1 -8 {ISSN: 1873-2828} Impact Factor= 9.336
• "In-vitro digestibility of rice starch and factors regulating its digestion process: A review" Carbohydrate polymers, 291(1): 1 -10 {ISSN: 0144-8617} Impact Factor= 10.723
• "Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes" Journal of Food Science and Technology, 59(1): 2479 -2491 {ISSN: 0975-8402} Impact Factor= 3.117
• "Nanoencapsulation of green tea extract using maltodextrin and its characterisation" Food Chemistry, 348(8): 1 -9 {ISSN: 1873-7072} Impact Factor= 9.23
• "Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration" Starch/Starke, 74(9): 1 -7 {ISSN: 1521-379X} Impact Factor= 2.688
• "Development and characterization of an antimicrobial edible film from basil seed (Ocimum basilicum L.) mucilage and sodium alginate" Biocatalysis and Agricultural Biotechnology, 44(2): 1 -8 {ISSN: 1878-8181} Impact Factor=
• "Physicochemical and functional characterization of dietary fibres from four Indian temperate rice cultivars" Bioactive Carbohydrates and Dietary Fibre, 28(3): 1 -9 {ISSN: 2212-6198} Impact Factor=
• "Upscaling of Apple By-Product by Utilising Apple Seed Protein as a Novel Wall Material for Encapsulation of Chlorogenic Acid as Model Bioactive Compound" Foods, 11(22): 1 -12 {ISSN: 2212-6198} Impact Factor= 5.561
• "Influence of ?-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour" Applied Food Research, 2(2): 1 -9 {ISSN: 2214-7861} Impact Factor=
• "Fractionation and characterization of mucilage from Basil (Ocimum basilicum L.) seed" Journal of Applied research in Medicinal and Aromatic plants, 31(12): 1 -10 {ISSN: 2214-7861} Impact Factor= 3.945
• "Functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region" Grain and Oil Science Technology, 6(1): 43 -57 {ISSN: 2590-2598} Impact Factor=
• "Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour" Food Science and Technology International, 29(3): 1 -7 {ISSN: 1532-1738} Impact Factor= 2.5
• "Extrusion assisted interaction of rice starch with rice protein and fibre: Effect on physicochemical, thermal and in-vitro digestibility characteristics" International Journal of Biological Macromolecules, 237(1): 1 -7 {ISSN: 0141-8130} Impact Factor= 8.2
• "Physical properties of four rice cultivars grown in Indian temperate region" Applied Food Research, 3(1): 1 -8 {ISSN: 2772-5022} Impact Factor=
• "Protein isolate from basil seeds (Ocimum basilicum L.): Physicochemical and functional characterisation" Food Chemistry Advances, 3(1): 1 -8 {ISSN: 2772-7} Impact Factor=
• "Protein concentrates from plain, aromatic and pigmented rice cultivars: Functional, thermal and morphological characterization" Food Chemistry Advances, 3(1): 1 -8 {ISSN: 2772-7} Impact Factor=
• "Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration" Food Hydrocolloids for Health, 4(1): 1 -12 {ISSN: 2667-0259} Impact Factor=
• "Calcium Alginate Beads Loaded with Green Tea Extract: Impact of Drying Methods on Its Structure, Release Behavior, and Storage Stability" ACS, Food Science and Technology, 4(4): 935 -946 Impact Factor= 2.6
• "Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads" Bioactive Carbohydrates and Dietary Fiber, 31(5): 1 -18 Impact Factor=
• "Exploring the antioxidant realm of green tea: From extraction to fortification" e Foods, 5(3): 1 -18 Impact Factor=
• "Stability and Release Properties of Alginate, Modified Starch/Basil Seed Gum, and Gelatin-Based Hydrogel Beads Infused with Basil Seed (Ocimum basilicum L.) Oil" ACS Food Science & Technology, 4(12): 2835 -2846 Impact Factor=
• "A comparative study of physicochemical, antioxidant, thermal and in-vitro lipolytic characteristics of basil seed oil derived from hot air oven and pan roasted seeds" Journal of Stored Products Research, 114(): DOI No. 1 Impact Factor= 2.8
• "Physicochemical, functional, antioxidant and anti-diabetic properties of rice, chickpea and lentil flour grown in Kashmir Valley of India" Journal of Food Measurement and Characterization, 19(): DOI No. 7697 Impact Factor= 3.3
• "Physico-chemical, pasting, antioxidant and sensory properties of custard from Maize (Zea mays L.) and Indian Horse Chesnut (Aesculus indica) starch" Food Chemistry Advances, 8(): DOI No. 1 Impact Factor=
• "Morphological, antioxidant, and antidiabetic properties of bitter gourd (Momordica charantia L.) juice and turmeric (Curcuma longa) powder encapsulated in chickpea protein isolate" Acta Alimentaria, 54(1): 41 -51 Impact Factor= 1
• "Comparative Study of Composition and Antioxidant Properties of Green Tea Extracts from Different Commercial Grades" ACS Food Science & Technology, 5(4): 1678 -1686 Impact Factor= 3
• "Dietary Modifications and Medicinal Plant-Based Foods: A Comprehensive Review of Their Role in Managing Diabetes Mellitus" Current Food Science and Technology Reports, 3(12): 1 -23 Impact Factor=
• "Formulation and evaluation of multigrain flatbread containing bitter gourd juice powder" Food and Humanity, 4(): Pub Med ID. 100582 Impact Factor=
• "Effect of Freeze-Drying on the Engineering, Cooking, and Functional Properties of Chickpea Cultivars Grown in an Indian Temperate Climate" Foods, 14(10): DOI No. 1687 Impact Factor=
• "Insights into the basil seed: Unveiling its composition and promising role in the food industry" Food Chemistry Advances, 7(): Pub Med ID. 100953 Impact Factor=
• "Valorising Saffron Petal, a Study on Nutritional Potential; Phytochemical, Antimicrobial and Antidiuretic Activity of a Promising Agro by Product" Waste and Biomass Valorization, 16(1): 3107 -3118 Impact Factor= 2.8
• "A comprehensive review on nutritional profile, health advantages, advanced methods for sesame seed processing and their applications" Discover Foods, 6(): 1 -29 Impact Factor= 3.7

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