Antima Gupta
Antima Gupta
Assistant Food Technologist
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Cited by
Cited by
Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste
VKR Surasani, A Singh, A Gupta, S Sharma
Lwt 111, 443-448, 2019
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization
A Gupta, S Sharma, VKR Surasani
LWT 135, 110045, 2020
Oilseed as Potential Functional Food Ingredient
A Gupta, R Sharma, S Sharma, B Singh
Trends and Prospects in Food Technology, Processing and Preservation, 191-215, 2018
Influence of supplementation with pangas protein isolates on textural attributes and sensory acceptability of semolina pasta
A Singh, A Gupta, VKR Surasani, S Sharma
Journal of Food Measurement and Characterization 15, 1317-1326, 2021
Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks
H Bobade, A Singh, S Sharma, A Gupta, B Singh
Journal of Food Processing and Preservation 46 (1), e16132, 2022
Optimization of process parameters for extraction of protein isolates from Khesari dhal (Lathyrus sativus L)
S Sethi, DN Yadav, S Snigdha, A Gupta
LWT 137, 110368, 2021
Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination
A Singh, H Bobade, S Sharma, B Singh, A Gupta
Plant Foods for Human Nutrition 76, 118-124, 2021
Wheatgrass powder enriched functional pasta: Techno‐functional, phytochemical, textural, sensory and structural characterization
K Bawa, JK Brar, A Singh, A Gupta, H Kaur, K Bains
Journal of Texture Studies, 2022
Properties, preparation methods, and application of sour starches in the food
SP Bangar, WS Whiteside, A Singh, F Özogul, A Gupta, SK Gahlawat
Trends in Food Science & Technology 121, 44-58, 2022
H Bobade, A Gupta, S Sharma
Nutraceuticals and Health Care, 343-358, 2022
A Gupta, R Sharma, S Sharma
Antioxidants in Vegetables and Nuts-Properties and Health Benefits, 423-452, 2020
Cold Plasma for Food Processing
A Gupta, V Nanda, B Singh
Novel Food Processing Technologies 1, 623-660, 2017
Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey
H Bobade, A Singh, S Sharma, A Gupta, B Singh
Journal of Texture Studies 53 (5), 672-683, 2022
Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation
S Raina, A Gupta, A Singh, VKR Surasani, S Sharma
International Journal of Food Science & Technology 58 (5), 2735-2743, 2023
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour
A Singh, S Sharma, A Gupta, B Singh
Acta Alimentaria 50 (2), 259-268, 2021
Influence of Germination Conditions on the Techno-functional Properties of Amaranth flour
A Gupta, S Sharma, B Singh
Proceedings of the 2018 International Conference on Food Properties …, 2018
Rheological profile and quality assessment of cereal Brans enriched buns, pizza base and flatbread
BJ Kaur, A Gupta, H Bobade, B Singh, S Sharma
International Journal of Chemical Studies 5 (6), 1144-1152, 2017
New Insight in Active Packaging of Fruits
A Gupta, P Sahni, S Sharma, B Singh
Emerging Technologies for Shelf-life Enhancement of Fruits, 129-160, 2020
Processing Effect on the Bioactive Compounds of Cereals
A Gupta, S Sharma, B Singh
Cleanroom Technology and Its Application in Food Processing
A Gupta, M Kaur, A Kaur
Novel Food Processing Technologies 1, 323-357, 2017
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