| Functional properties of pasta enriched with variable cereal brans G Kaur, S Sharma, HPS Nagi, BN Dar Journal of food science and technology 49, 467-474, 2012 | 226 | 2012 |
| Cereal starch nanoparticles—A prospective food additive: A review J Kaur, G Kaur, S Sharma, K Jeet Critical reviews in food science and nutrition 58 (7), 1097-1107, 2018 | 64 | 2018 |
| In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions A Singh, S Sharma, B Singh, G Kaur Journal of food science and technology 56, 3077-3089, 2019 | 40 | 2019 |
| Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics N Sharma, G Kaur, SK Khatkar Lwt 141, 110962, 2021 | 37 | 2021 |
| Comparative study on functional, rheological, thermal, and morphological properties of native and modified cereal flours G Kaur, S Sharma, B Singh, BN Dar International Journal of Food Properties 19 (9), 1949-1961, 2016 | 18 | 2016 |
| Nanobiocomposite films: A “greener alternate” for food packaging G Kaur, S Sharma, SA Mir, BN Dar Food and Bioprocess Technology 14, 1013-1027, 2021 | 16 | 2021 |
| Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions Prastuty, G Kaur, A Singh Journal of Food Science and Technology, 1-11, 2021 | 16 | 2021 |
| Quality assessment and physicochemical characteristics of bran enriched chapattis BN Dar, S Sharma, B Singh, G Kaur International Journal of Food Science 2014, 2014 | 15 | 2014 |
| Effect of planting techniques at higher nitrogen nutrition on tiller count, PAR interception, soil temperature, grain yield and yield attributing characters of wheat (Triticum … G Kaur Environment and Ecology 19 (2), 313-319, 2001 | 11 | 2001 |
| Relationship of height, lodging score and silica content with grain yield of wheat (Triticum aestivum L.) under different planting techniques at higher nitrogen nutrition G Kaur Environment and Ecology 19 (2), 412-417, 2001 | 10 | 2001 |
| Recent applications of bio-engineering principles to modulate the functionality of proteins in food systems A Kataria, R Sharma, S Sharma, B Singh, G Kaur, CM Yakubu Trends in Food Science & Technology 113, 54-65, 2021 | 8 | 2021 |
| Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: A comparative study G Kaur, P Singh, S Sharma Journal of Food Measurement and Characterization 15, 2386-2398, 2021 | 8 | 2021 |
| Total phenolic content and antioxidant activity of cereal bran enriched ready to eat breakfast cereal porridge S Sharma, BN Dar, GA Nayik, G Kaur Current Nutrition & Food Science 12 (2), 142-149, 2016 | 7 | 2016 |
| Physical, morphological and storage stability of Clove oil nanoemulsion based delivery system P Singh, G Kaur, A Singh Food Science and Technology International 29 (2), 156-167, 2023 | 6 | 2023 |
| Storage studies on bottle gourd preserved with different chemical additives G Kaur, P Aggarwal Indian Journal of Applied Research 4, 39-41, 2014 | 5 | 2014 |
| Change in sugar metabolism in gladiolus tritis during senescence as affected by ethylene and its antagonists G Kaur, P Singh, V Parmar Journal of Plant Science Research 22, 81-89, 2006 | 5 | 2006 |
| Starch based bio-nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability P Singh, G Kaur, A Singh, P Kaur Journal of Food Measurement and Characterization 17 (1), 527-545, 2023 | 4 | 2023 |
| Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension AK Braich, G Kaur, A Singh, BN Dar Journal of Food Processing and Preservation 46 (6), e16498, 2022 | 4 | 2022 |
| Mangosteen (Garcinia mangostana L.) G Kaur, A Singh, BN Dar Antioxidants in Fruits: Properties and Health Benefits, 83-101, 2020 | 4 | 2020 |
| Potato cereal extrudates: Chemical composition, functional properties, in vitro digestibility and consumer acceptability R Sharma, S Sharma, B Singh, G Kaur J. Nutr. Food Sci 8 (2), 2018 | 4 | 2018 |
Manzoor Ahmad ShahDepartment of Food Science and Technology
Manzoor Ahmad ShahDepartment of Food Science and Technology