Anil Panghal
Anil Panghal
CCS Haryana Agricultural University, Hisar
Verified email at - Homepage
TitleCited byYear
Potential Non-Dairy Probiotic Products–A Healthy Approach
A Panghal, S Janghu, K Virkar, Y Gat, V Kumar, N Chhikara
Food Bioscience 21, 80-89, 2018
Bioactive compounds of beetroot and utilization in food processing industry: A critical review
N Chhikara, K Kushwaha, P Sharma, Y Gat, A Panghal
Food Chemistry 272 (30), 192-200, 2019
Citrus medica: nutritional, phytochemical composition and health benefits–a review
N Chhikara, R Kour, S Jaglan, P Gupta, Y Gat, A Panghal
Food & function 9 (4), 1978-1992, 2018
Dietary impact on esophageal cancer in humans: a review
RK Sardana, N Chhikara, B Tanwar, A Panghal
Food & function 9 (4), 1967-1977, 2018
Development of Probiotic Beetroot Drink
A Panghal, K Virkar, V Kumar, SB Dhull, Y Gat, N Chhikara
Current Research in Nutrition and Food Science Journal 5 (3), 257-262, 2017
Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review
N Chhikara, HR Devi, S Jaglan, P Sharma, P Gupta, A Panghal
Agriculture & food security 7 (1), 46, 2018
Role of Food Safety Management Systems in safe food production: A review
A Panghal, N Chhikara, N Sindhu, S Jaglan
Journal of Food Safety 38 (4), e12464, 2018
Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage
A Panghal, V Kumar, SB Dhull, Y Gat, N Chhikara
Current Research in Nutrition and Food Science Journal 5 (2), 168-174, 2017
Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review
N Chhikara, R Kaur, S Jaglan, P Sharma, Y Gat, A Panghal
Food & function 9 (12), 6096-6115, 2018
Dough handling and cookie making properties of wheat flour watermelon protein isolate blends
AA Wani, DS Sogi, P Singh, P Sharma, A Pangal
Food and Bioprocess Technology 5 (5), 1612–1621, 2012
Efficiency of anacardic acid as preservative in tomato products
B Narasimhan, A Panghal, N Singh, AS Dhake
Journal of food processing and preservation 32 (4), 600-609, 2008
Cereal proteins and their role in food industry
A Panghal, BS Khatkar, U Singh
Indian food industry 25 (5), 58, 2006
Whey valorization: current options and future scenario–a critical review
A Panghal, R Patidar, S Jaglan, N Chhikara, SK Khatkar, Y Gat, N Sindhu
Nutrition & Food Science, 2018
Applications of Cereal Starches in Food Processing.
BS Khatkar, A Panghal, U Singh
Indian Food Industry 28 (2), 37-44, 2009
Whey based Strawberry Ready to Serve (RTS) Beverages
A Panghal, N Dhull, C Navnidhi, BS Khatkar
Beverage and Food World 36 (04), 28-30, 2009
Post-harvest malpractices in fresh fruits and vegetables: Food safety and health issues in India
A Panghal, DN Yadav, BS Khatkar, H Sharma, V Kumar, N Chhikara
Nutrition & Food Science, 2018
Caffeine: a boon or bane
V Kumar, J Kaur, A Panghal, S Kaur, V Handa
Nutrition & Food Science 48 (1), 61-75, 2018
Characterisation of Indian wheat varieties for chapatti (flat bread) quality
A Panghal, N Chhikara, BS Khatkar
Journal of the Saudi Society of Agricultural Sciences 18 (1), 107-111, 2019
Nutritional, Physicochemical and Functional Quality of Beetroot (Beta vulgaris L.) Incorporated Asian Noodles
N Chhikara, K Kushwaha, S Jaglan, P Sharma, A Panghal
Cereal Chemistry 96 (1), 154-161, 2019
Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies
P Kaur, P Sharma, V Kumar, A Panghal, J Kaur, Y Gat
Journal of the Saudi Society of Agricultural Sciences 18 (4), 372-377, 2019
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