Functional characterization of plant-based protein to determine its quality for food applications M Kumar, M Tomar, J Potkule, S Punia, J Dhakane-Lad, S Singh, ... Food Hydrocolloids 123, 106986, 2022 | 88 | 2022 |
Beneficial role of antioxidant secondary metabolites from medicinal plants in maintaining oral health M Kumar, S Prakash, Radha, N Kumari, A Pundir, S Punia, V Saurabh, ... Antioxidants 10 (7), 1061, 2021 | 74 | 2021 |
Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry O Alajil, VR Sagar, C Kaur, SG Rudra, RR Sharma, R Kaushik, MK Verma, ... Foods 10 (6), 1344, 2021 | 35 | 2021 |
Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides M Kumar, M Tomar, V Saurabh, M Sasi, S Punia, J Potkule, C Maheshwari, ... Carbohydrate Polymers 269, 118319, 2021 | 26 | 2021 |
Chemical characterization of apricot kernel: Nutraceutical composition, amino acid, and fatty acid profile O Alajil, VR Sagar, C Kaur, SG Rudra, S Vasudev, D Chandran, K Sharma, ... Food Analytical Methods 15 (9), 2594-2604, 2022 | 8 | 2022 |
Nutritional, physico-chemical and sensory attributes of quinoa based extrudates O Alajil, TV Hymavathi, KU Maheswari, SG Rudra Vegetos 33, 390-400, 2020 | 5 | 2020 |
Effect of flour composition and temperature on physico-chemical and sensory properties of quinoa based extrudates O Alajil, TV Hymavathi, P Robert, L Deepika Journal of Pharmaceutical Research International 24 (5), 1-13, 2018 | 5 | 2018 |
NUTRITIONAL PROFILING OF APRICOT AND DEVELOPMENT OF OSMO-DEHYDRATED PRODUCT O ALAJIL DIVISION OF FOOD SCIENCE & POSTHARVEST TECHNOLOGY ICAR-INDIAN AGRICULTURAL …, 2020 | | 2020 |
Influence of packaging and storage on the quality of osmodehydrated apricots (Prunus armeniaca L.) O Alajil, VR Sagar, SG Rudra, RR Sharma, MK Verma, S Saha, A Dahuja IJCS 8 (6), 1538-1543, 2020 | | 2020 |
QUALITY EVAL EXTRUDED SNAC FROM QUINOA B DIFFERENT O ALAJIL | | |
QUALITY EVALUATION OF EXTRUDED SNACKS PREPARED FROM QUINOA BLENDED WITH DIFFERENT STARCHY INGREDIENTS O ALAJIL PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY. HYDERABAD, 0 | | |
QUALITY EVALUATION OF EXTRUDED SNACKS PREPARED FROM QUINOA BLENDED WITH DIFFERENT STARCHY SPECIAL BACHELOR DEGREE IN AGRICULTURAL MASTER OF SCIENCE IN FOOD TECHNOLOGY INGREDIENTS O ALAJIL PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY. HYDERABAD, 0 | | |