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Ravneet Kaur
Ravneet Kaur
Assistant Professor, Graphic Era (Deemed to be) University, Dehradun, India
Verified email at geu.ac.in
Title
Cited by
Cited by
Year
Technological, processing and nutritional aspects of chickpea (Cicer arietinum)-A review
R Kaur, K Prasad
Trends in Food Science & Technology 109, 448-463, 2021
2152021
Nutritional characteristics and value-added products of Chickpea (Cicer arietinum)—A review
R Kaur, K Prasad
Journal of Postharvest Technology 9 (2), 1-13, 2021
412021
Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour
R Kaur, K Prasad
Journal of Food Science 87 (5), 2197-2210, 2022
182022
Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions
R Kaur, K Prasad
International Journal of Food Science & Technology 57 (7), 3990-4000, 2022
162022
Effect of hydrothermal exposure on physical properties of Cicer Arietinum seeds
R Kaur, K Prasad
AIP Conference Proceedings 2352 (1), 020086, 2021
92021
Secondary Metabolites of Fruits and Vegetables with Antioxidant Potential
R Kaur, S Shekhar, K Prasad
Secondary Metabolites-Trends and Reviews, 2022
72022
Functional beverages: recent trends and prospects as potential meal replacers
R Kaur, S Shekhar, K Prasad
Food Materials Research 4 (1), 2024
52024
Process optimization for the development of traditionally roasted chickpea flour for meal replacement beverages
R Kaur, K Prasad
Food Chemistry Advances 3, 100452, 2023
52023
Image analysis as a non-destructive approach in selective characterization of promising Indian chickpea cultivars
R Kaur, S Shekhar, P Kumar, K Prasad
Biology and Life Sciences Forum 6 (1), 112, 2021
42021
Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Plant (Vegetable) Sources
P Prakash, R Kaur, S Shekhar, K Prasad
Bioactive Compounds and Nutraceuticals from Plant Sources, 3-41, 2024
32024
Dehydration kinetics of green banana slices, characterization of optimized product based on physicochemical, nutritional, optical, and sensory attributes
RK Gadhave, R Kaur, R Das, K Prasad
Journal of Applied Biology and Biotechnology 11 (Issue), 82-93, 2023
32023
Non-thermal Food Preservation Technologies
R Kaur, S Shekhar, S Chaudhary, B Singh, K Prasad
Smart and Sustainable Food Technologies, 157-195, 2022
32022
Characterization and classification of selective Indian chickpea cultivars based on physical and hydration properties, using image and multivariate analysis
R Kaur, K Prasad
Legume Science, e168, 2022
32022
Emerging protein sources and novel extraction techniques: a systematic review on sustainable approaches
I Jain, R Kaur, A Kumar, M Paul, N Singh
International Journal of Food Science & Technology, 2024
22024
Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear.
R Das, Y Kumar, R Kaur, S Shekhar, K Prasad
International Food Research Journal 30 (5), 2023
12023
A State-of-the-Art review on Edible Electronics: Next-Generation Technologies for Biocompatible and Ingestible Devices
P Kataria, RK Gupta, AK Gupta, R Kaur, M Sharma, AK Jha, B Naik, ...
Trends in Food Science & Technology, 104880, 2025
2025
Development and characterization of chickpea based ready to use replacement beverage mix
R Kaur, K Prasad
Journal of Food Measurement and Characterization, 1-24, 2024
2024
Human Olfactory System: Part A
RK Tamanna Awasthi
Sensory Science Applications for Food Production, 60-84, 2024
2024
Effect of Acid Pretreatment on PhysicoChemical, Optical, Functional, Thermal, and Morphological Characteristics of Unripe Plantain and Banana Flour
RK Gadhave, R Kaur, K Prasad
J Food Chem Nanotechnol 9 (1), 27-35, 2023
2023
Technological, Processing and Nutritional Aspects of Banana and Plantain: A Review
K Prasad, R K Gadhave, R Kaur, Divyanshi, R Das, S Shekhar
Food Science and Nutrition Technology 7 (2), 1-18, 2022
2022
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