Dr. Paras Sharma
Dr. Paras Sharma
Scientist, ICMR-National Institute of Nutrition, Hyderabad (India)
Verified email at icmr.gov.in
Cited by
Cited by
Antioxidant activity of barley as affected by extrusion cooking
P Sharma, HS Gujral, B Singh
Food Chemistry 131 (4), 1406-1413, 2012
Effect of sand roasting and microwave cooking on antioxidant activity of barley
P Sharma, HS Gujral
Food Research International 44 (1), 235-240, 2011
Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions
P Sharma, HS Gujral
Food Chemistry 120 (3), 673-678, 2010
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
Fatty acid profile of edible oils and fats consumed in India
C Dorni, P Sharma, G Saikia, T Longvah
Food Chemistry, xxxx, 2017
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
Extrusion of hulled barley affecting β-glucan and properties of extrudates
P Sharma, HS Gujral
Food and Bioprocess Technology 6 (6), 1374-1389, 2013
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
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
Milling behavior of hulled barley and its thermal and pasting properties
P Sharma, HS Gujral
Journal of Food Engineering 97 (3), 329-334, 2010
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
Anti-staling effects of β-glucan and barley flour in wheat flour chapatti
P Sharma, HS Gujral
Food chemistry 145, 102-108, 2014
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
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), 1-9, 2018
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
Barley: Impact of processing on physicochemical and thermal properties—A review
P Sharma, SL Kotari
Food Reviews International 33 (4), 359-381, 2017
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
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