Owais Yousuf
Owais Yousuf
Assistant Professor, Islamic University of Science & Technology, JK, India
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Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties
K Younis, O Yousuf, OS Qadri, K Jahan, K Osama, RU Islam
Bioactive Carbohydrates and Dietary Fibre 27, 100288, 2022
Ultrasound assisted extraction of oil from soybean
O Yousuf, P Gaibimei, A Singh
Int. J. Curr. Microbiol. Appl. Sci 7, 843-852, 2018
Silver nanoparticles as an active packaging ingredient and its toxicity
SS Ahmad, O Yousuf, RU Islam, K Younis
Packaging Technology and Science 34 (11-12), 653-663, 2021
Optimization of ultrasound‐assisted protein extraction from defatted mustard meal and determination of its physical, structural, and functional properties
K Jahan, A Ashfaq, RU Islam, K Younis, O Yousuf
Journal of Food Processing and Preservation 46 (8), e16764, 2022
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products
K Younis, A Ashfaq, A Ahmad, Z Anjum, O Yousuf
Journal of Texture Studies 54 (3), 365-382, 2023
A study on phytochemical screening of Celosia argentea var. cristata inflorescence extract
P Gaibimei, O Yousuf, A Singh, NM Devi
The Pharma Innovation Journal 7 (10), 284-287, 2018
Assessment of microbial spoilage and techniques to avert the deterioration in fruits and vegetables
O Yousuf, I Alam, MI Bhat, S Titikshya
IJCS 6 (3), 2230-2235, 2018
A review on the valorization of coconut shell waste
P Singh, P Dubey, K Younis, O Yousuf
Biomass Conversion and Biorefinery, 1-11, 2022
Mosambi (Citrus limetta) peel and Sago based biodegradable film: Development and characterization of physical, water barrier and biodegradation properties
A Ahmad, P Dubey, K Younis, O Yousuf
Bioresource Technology Reports 18, 101016, 2022
Ultrasound assisted extraction of pectin from orange peel
O Yousuf, A Singh, NC Shahi, A Kumar, AK Verma
Bulletin of Environment, Pharmacology and Life Sciences 7 (12), 48-54, 2018
Ozonation: An Evolving Disinfectant Technology for the Food Industry
P Dubey, A Singh, O Yousuf
Food and Bioprocess Technology 15 (9), 2102-2113, 2022
Fresh-cut fruits and vegetables: scope in developing countries and approaches to improve quality and safety
O Yousuf, S Titikshya, A Singh
International Journal of Chemical Studies 6 (3), 2226-2229, 2018
Organic food production through green technology: An ideal way of sustainable development
O Yousuf, S Titikshya, A Singh
The Pharma Innovation Journal 7 (6), 160-163, 2018
A review of the effects of ultrasound-assisted extraction factors on plant protein yield and functional properties
K Jahan, A Ashfaq, K Younis, O Yousuf, RU Islam
Journal of Food Measurement and Characterization 16 (4), 2875-2883, 2022
Advancement in packaging technologies for agri-food sector
P Dubey, O Yousuf, A Singh
Agri-Food 4.0: Innovations, Challenges and Strategies, 165-178, 2022
Biodegradable Packaging from Agro-Waste
OY A Ahmad
Agrospheres: e-newsletter 2 (3), 24-27, 2021
Microwave Assisted Extraction: A Technological Alternative for Valorization of Orange Peel for Pectin Extraction
O Yousuf, A Singh, NC Shahi, A Kumar, AK Verma
International Research Journal of Pure and Applied Chemistry 17 (3), 1-10, 2019
Technological aspects for assuring food safety in food production chain.
Y Owais, T Sushree, S Anupama
Environment and Ecology 36 (4), 953-958, 2018
Application of nanoemulsion based edible coating on fresh-cut papaya
N Tabassum, RA Aftab, O Yousuf, S Ahmad, S Zaidi
Journal of Food Engineering 355, 111579, 2023
Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods
K Jahan, S Fatima, K Osama, K Younis, O Yousuf
Biomass Conversion and Biorefinery, 1-11, 2023
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