Dr. Paras Sharma
Dr. Paras Sharma
Scientist, ICMR-National Institute of Nutrition, Hyderabad (India)
Verified email at icmr.gov.in
TitleCited byYear
Antioxidant activity of barley as affected by extrusion cooking
P Sharma, HS Gujral, B Singh
Food Chemistry 131 (4), 1406-1413, 2012
Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions
P Sharma, HS Gujral
Food Chemistry 120 (3), 673-678, 2010
Effect of sand roasting and microwave cooking on antioxidant activity of barley
P Sharma, HS Gujral
Food Research International 44 (1), 235-240, 2011
Effects of roasting on barley β-glucan, thermal, textural and pasting properties
P Sharma, HS Gujral, CM Rosell
Journal of Cereal Science 53 (1), 25-30, 2011
Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties
P Sharma, HS Gujral
LWT-Food Science and Technology 55 (1), 301-307, 2014
Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats
HS Gujral, P Sharma, S Rachna
LWT-Food Science and Technology 44 (10), 2223-2230, 2011
Phenolic content and antioxidant activity of germinated and cooked pulses
HS Gujral, M Angurala, P Sharma, J Singh
International Journal of Food Properties 14 (6), 1366-1374, 2011
Extrusion of hulled barley affecting β-glucan and properties of extrudates
P Sharma, HS Gujral
Food and Bioprocess Technology 6 (6), 1374-1389, 2013
Milling behavior of hulled barley and its thermal and pasting properties
P Sharma, HS Gujral
Journal of Food Engineering 97 (3), 329-334, 2010
Fatty acid profile of edible oils and fats consumed in India
C Dorni, P Sharma, G Saikia, T Longvah
Food Chemistry, xxxx, 2017
Total phenolic content and antioxidant activity of extruded brown rice
HS Gujral, P Sharma, A Kumar, B Singh
International journal of food properties 15 (2), 301-311, 2012
Anti-staling effects of β-glucan and barley flour in wheat flour chapatti
P Sharma, HS Gujral
Food chemistry 145, 102-108, 2014
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, 192-200, 2019
Physiochemical, pasting, and thermal properties of starch isolated from different barley cultivars
HS Gujral, P Sharma, H Kaur, J Singh
International journal of food properties 16 (7), 1494-1506, 2013
Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour
P Sharma, HS Gujral
LWT-Food Science and Technology 56 (1), 118-123, 2014
Antioxidant properties of legumes and their morphological fractions as affected by cooking
HS Gujral, P Sharma, N Gupta, AA Wani
Food Science and Biotechnology 22 (1), 187-194, 2013
Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti
HS Gujral, P Sharma, R Bajaj, V Solah
Food science and technology international 18 (1), 47-54, 2012
Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour
HS Gujral, P Sharma, BS Gill, S Kaur
Food Chemistry, 2012
Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour
IA Wani, A Gani, A Tariq, P Sharma, FA Masoodi, HM Wani
Food chemistry 197, 345-352, 2016
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
The system can't perform the operation now. Try again later.
Articles 1–20