Vikas Kumar
Cited by
Cited by
Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns
AA Paul, S Kumar, V Kumar, R Sharma
Critical reviews in food science and nutrition 60 (18), 3005-3023, 2020
Millets: a solution to agrarian and nutritional challenges
A Kumar, V Tomer, A Kaur, V Kumar, K Gupta
Agriculture & food security 7 (1), 1-15, 2018
Potential non-dairy probiotic products–A healthy approach
A Panghal, S Janghu, K Virkar, Y Gat, V Kumar, N Chhikara
Food bioscience 21, 80-89, 2018
Celiac disease: Overview and considerations for development of gluten-free foods
P Jnawali, V Kumar, B Tanwar
Food Science and Human Wellness 5 (4), 169-176, 2016
A review on bioactive peptides: Physiological functions, bioavailability and safety
D Bhandari, S Rafiq, Y Gat, P Gat, R Waghmare, V Kumar
International Journal of Peptide Research and Therapeutics 26 (1), 139-150, 2020
Health effects, sources, utilization and safety of tannins: A critical review
K Sharma, V Kumar, J Kaur, B Tanwar, A Goyal, R Sharma, Y Gat, ...
Toxin Reviews 40 (4), 432-444, 2021
A review on microbial alkaline protease: an essential tool for various industrial approaches
M Sharma, Y Gat, S Arya, V Kumar, A Panghal, A Kumar
Industrial Biotechnology 15 (2), 69-78, 2019
Considerations for development of lactose-free food
S Suri, V Kumar, R Prasad, B Tanwar, A Goyal, S Kaur, Y Gat, A Kumar, ...
Journal of Nutrition & Intermediary Metabolism 15, 27-34, 2019
Development of probiotic beetroot drink
A PAnghAl, KA VirKAr, VKA KumAr, SB Dhull, Y Gat, N Chhikara
Current research in nutrition and food science journal 5 (3), 2017
Antimicrobial, antioxidant and phyto-chemicals from fruit and vegetable wastes: A review
VK Joshi, A Kumar, V Kumar
International Journal of Food and Fermentation Technology 2 (2), 123-136, 2012
Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade
S Chaudhary, S Kumar, V Kumar, R Sharma
International journal of biological macromolecules 152, 154-170, 2020
Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies
P Kaur, P Sharma, V Kumar, A Panghal, J Kaur, Y Gat
Journal of the Saudi Society of Agricultural Sciences 18 (4), 372-377, 2019
Effect of soaking and germination on physicochemical and functional attributes of horsegram flour
V Handa, V Kumar, A Panghal, S Suri, J Kaur
Journal of food science and technology 54, 4229-4239, 2017
Kombucha: Technology, Microbiology, Production, Composition and Therapeutic Value
V Kumar, Joshi V.K.
International Journal of Food and Fermentation Technology 6 (1), 13-24, 2016
Nutritional interventions for elderly and considerations for the development of geriatric foods
D Kaur, P Rasane, J Singh, S Kaur, V Kumar, DK Mahato, A Dey, ...
Current aging science 12 (1), 15-27, 2019
Optimization of different variable for eco-friendly extraction of betalains and phytochemicals from beetroot pomace
R Kushwaha, V Kumar, G Vyas, J Kaur
Waste and Biomass Valorization 9, 1485-1494, 2018
Recent advances in utilization of flaxseed as potential source for value addition
P Kaur, R Waghmare, V Kumar, P Rasane, S Kaur, Y Gat
OCL 25 (3), A304, 2018
5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: Recent developments
A Choudhary, V Kumar, S Kumar, I Majid, P Aggarwal, S Suri
Toxin Reviews 40 (4), 545-561, 2021
Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract
V Kumar, R Kushwaha, A Goyal, B Tanwar, J Kaur
Food Chemistry 245, 168-177, 2018
Jackfruit seed: an accompaniment to functional foods
R Waghmare, N Memon, Y Gat, S Gandhi, V Kumar, A Panghal
Brazilian Journal of Food Technology 22, e2018207, 2019
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