| A review on phytosome technology as a novel approach to improve the bioavailability of nutraceuticals T Amin, SV Bhat Int. J. Adv. Res. Technol 1 (3), 43-57, 2012 | 109 | 2012 |
| A comparative study on proximate composition, phytochemical screening, antioxidant and antimicrobial activities of Linum usitatisimum L.(flaxseeds) T Amin, M Thakur International Journal of Current Microbiology and Applied Sciences 3 (4 …, 2014 | 58 | 2014 |
| Shelf life extension of apricot fruit by application of nanochitosan emulsion coatings containing pomegranate peel extract A Gull, N Bhat, SM Wani, FA Masoodi, T Amin, SA Ganai Food chemistry 349, 129149, 2021 | 53 | 2021 |
| An overview on the biological production of vinegar SV Bhat, R Akhtar, T Amin International journal of fermented foods 3 (2), 139-155, 2014 | 47 | 2014 |
| Linum usitatissimum L.(Flaxseed)–A Multifarious Functional Food T Amin, M Thakur Online International Interdisciplinary Research 4 (1), 220-238, 2014 | 47 | 2014 |
| Phytoremediation of heavy metals in soil and water: An eco-friendly, sustainable and multidisciplinary approach SA Bhat, O Bashir, SAU Haq, T Amin, A Rafiq, M Ali, ... Chemosphere 303, 134788, 2022 | 39 | 2022 |
| Microencapsulation-the future of probiotic cultures T Amin, M Thakur, SC Jain Journal of microbiology, biotechnology and food sciences 2021, 35-43, 2021 | 31 | 2021 |
| Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes T Amin, A Bashir, BN Dar, HR Naik International Food Research Journal 23 (1), 72, 2016 | 30 | 2016 |
| ISOLATION AND CHARACTERIZATION OF PIGMENT PRODUCING BACTERIA FROM VARIOUS FOODS FOR THEIR POSSIBLE USE AS BIOCOLOURS SV Bhat, SS Khan, T Amin | 27* | 2013 |
| In-vitro antioxidant and antibacterial activities of pumpkin, quince, muskmelon and bottle gourd seeds T Amin, HR Naik, SZ Hussain, A Jabeen, M Thakur Journal of Food Measurement and Characterization 12, 182-190, 2018 | 22 | 2018 |
| BIOLOGICAL ACTIVITIES OF TURMERIC (Curcuma longa Linn.) - AN OVERVIEW SV Bhat, T Amin, S Nazir BMR Microbiology 1 (1), 1-5, 2015 | 22 | 2015 |
| Physicochemical and textural properties of yogurt fortified with psyllium (Plantago ovate) husk SV Bhat, AM Deva, T Amin Journal of Food Processing and Preservation 42 (2), e13425, 2017 | 21 | 2017 |
| Structural properties of high-protein, low glycaemic index (GI) rice flour T Amin, HR Naik, SZ Hussain, AH Rather, I Murtaza, BN Dar International Journal of Food Properties 20 (11), 2793-2804, 2016 | 16 | 2016 |
| Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of … A Jabeen, HR Naik, N Jan, SZ Hussain, F Shafi, T Amin Journal of Food Processing and Preservation 45 (7), e15569, 2021 | 14 | 2021 |
| In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis T Amin, HR Naik, SZ Hussain, MA Mir, A Jabeen International Journal of Food Properties 21 (1), 2632–2645, 2018 | 14 | 2018 |
| Microbial analysis of some fruit juices available in the markets of Kashmir valley, India GA NAYIK, T AMIN, SV BHAT Asian Journal of Microbiology, Biotechnology and Environmental Sciences 15 …, 2013 | 14 | 2013 |
| Characteristics of resistant starch in water chestnut flour as improved by preconditioning process SZ Hussain, MA Beigh, B Naseer, T Amin, HR Naik International Journal of Food Properties 22 (1), 449-461, 2019 | 13 | 2019 |
| Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC) T Qadri, SZ Hussain, AH Rather, T Amin, B Naseer International Journal of Food Properties 21 (1), 1117-1128, 2018 | 13 | 2018 |
| Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder M Reshi, F Shafiq, SZ Hussain, B Naseer, T Amin Journal of Food Processing and Preservation, 10.1111/jfpp.14606, 2020 | 11 | 2020 |
| Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics N Jan, HR Naik, G Gani, O Bashir, SZ Hussain, AH Rather, IA Zargar, ... Journal of the Saudi Society of Agricultural Sciences 20 (2), 116-127, 2021 | 9 | 2021 |
suman vikas bhatDept of Food technologyVerified email at islamicuniversity.edu.in
