Mehraj Fatema Mulla
Mehraj Fatema Mulla
Assistant Research Specialist
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TitleCited byYear
Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging
M Mulla, J Ahmed, H Al-Attar, E Castro-Aguirre, YA Arfat, R Auras
Food Control 73, 663-671, 2017
Development and evaluation of composite flour for Missi roti/chapatti
ML Kadam, RV Salve, ZM Mehrajfatema, SG More
J Food Process Technol 3 (1), 7, 2012
Thermo-mechanical, structural characterization and antibacterial performance of solvent casted polylactide/cinnamon oil composite films
J Ahmed, MZ Mulla, YA Arfat
Food Control 69, 196-204, 2016
Mechanical, thermal, structural and barrier properties of crab shell chitosan/graphene oxide composite films
J Ahmed, M Mulla, YA Arfat
Food hydrocolloids 71, 141-148, 2017
Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina
MZ Mulla, VR Bharadwaj, US Annapure, RS Singhal
LWT-Food Science and Technology 44 (7), 1643-1648, 2011
Zinc oxide nanorods/clove essential oil incorporated Type B gelatin composite films and its applicability for shrimp packaging
M Ejaz, YA Arfat, M Mulla, J Ahmed
Food Packaging and Shelf Life 15, 113-121, 2018
Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
J Ahmed, A Taher, MZ Mulla, A Al-Hazza, G Luciano
Journal of Food Engineering 186, 34-41, 2016
Effect of damaged starch on acrylamide formation in whole wheat flour based Indian traditional staples, chapattis and pooris
MZ Mulla, VR Bharadwaj, US Annapure, RS Singhal
Food chemistry 120 (3), 805-809, 2010
Polylactide/graphene oxide nanosheets/clove essential oil composite films for potential food packaging applications
YA Arfat, J Ahmed, M Ejaz, M Mullah
International journal of biological macromolecules 107, 194-203, 2018
Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes
MZ Mulla, VR Bharadwaj, US Annapure, PS Variyar, A Sharma, ...
Food Chemistry 127 (4), 1668-1672, 2011
Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella …
J Ahmed, M Mulla, YA Arfat
Food control 78, 160-168, 2017
Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate
J Ahmed, N Al-Ruwaih, M Mulla, MH Rahman
LWT 91, 191-197, 2018
A study on the kinetics of acrylamide formation in banana chips
MZ Mulla, US Annapure, VR Bharadwaj, RS Singhal
Journal of Food Processing and Preservation 41 (1), e12739, 2017
Effect of an alkaline salt (papad khar) and its substitute (2: 1 sodium carbonate: sodium bicarbonate) on acrylamide formation in papads
MB Shaikh, KM Tarade, VR Bharadwaj, US Annapure, RS Singhal
Food chemistry 113 (4), 1165-1168, 2009
Active chicken meat packaging based on polylactide films and bimetallic Ag–Cu nanoparticles and essential oil
J Ahmed, YA Arfat, A Bher, M Mulla, H Jacob, R Auras
Journal of food science 83 (5), 1299-1310, 2018
Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure
J Ahmed, MZ Mulla, YA Arfat
International journal of food properties 20 (8), 1829-1842, 2017
Formulation, nutritional evaluation and storage study of supplementary food (Panjiri)
RV Salve, ZM Mehrajfatema, ML Kadam, SG More
J food process Technol 2 (6), 2011
Effect of Different Pretreatment on Trypsin Inhibitor Activity and Nutritional Composition of Moth Bean and its Utilization in Fortified Cake
RV Salve, ZM Mehrajfatema
World Journal of Dairy & Food Sciences 6 (2), 212-218, 2011
Utilisation of buttermilk for the preparation of carbonated fruit‐flavoured beverages
MFB Shaikh, SD Rathi
International journal of dairy technology 62 (4), 564-570, 2009
Effects of High‐Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion
J Ahmed, MZ Mulla, YA Arfat, V Kumar
Journal of Food Processing and Preservation 41 (3), e12964, 2017
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