| 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 | 215 | 2012 |
| Effect of plant extracts on the techno-functional properties of biodegradable packaging films SA Mir, BN Dar, AA Wani, MA Shah Trends in Food Science & Technology 80, 141-154, 2018 | 145 | 2018 |
| Effect of storage period and packaging on the shelf life of cereal bran incorporated biscuits HPS Nagi, J Kaur, BN Dar, S Sharma American Journal of Food Technology 7 (5), 301-310, 2012 | 121 | 2012 |
| Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology SD Pardhi, B Singh, GA Nayik, BN Dar Journal of the Saudi Society of Agricultural Sciences 18 (1), 7-16, 2019 | 109 | 2019 |
| Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens SA Mir, MA Shah, MM Mir, BN Dar, R Greiner, S Roohinejad Food Control 85, 235-244, 2018 | 105 | 2018 |
| Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: an overview N Nikmaram, BN Dar, S Roohinejad, M Koubaa, FJ Barba, R Greiner, ... Journal of the Science of Food and Agriculture 97 (9), 2681-2689, 2017 | 84 | 2017 |
| Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India GA Nayik, BN Dar, V Nanda Arabian Journal of Chemistry 12 (8), 3151-3162, 2019 | 83 | 2019 |
| Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans S Kaur, S Sharma, B Singh, BN Dar Journal of food science and technology 52, 1670-1676, 2015 | 74 | 2015 |
| Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties HM Mandge, S Sharma, BN Dar Journal of Food Science and Technology 51, 97-103, 2014 | 62 | 2014 |
| Application of new technologies in decontamination of mycotoxins in cereal grains: Challenges, and perspectives SA Mir, BN Dar, MA Shah, SA Sofi, AM Hamdani, CAF Oliveira, ... Food and Chemical Toxicology 148, 111976, 2021 | 54 | 2021 |
| Sweet cherries from farm to table: A review M Habib, M Bhat, BN Dar, AA Wani Critical Reviews in Food Science and Nutrition 57 (8), 1638-1649, 2017 | 52 | 2017 |
| A comprehensive review on antimicrobial packaging and its use in food packaging SA Sofi, J Singh, S Rafiq, U Ashraf, BN Dar, GA Nayik Current Nutrition & Food Science 14 (4), 305-312, 2018 | 47 | 2018 |
| Storage stability and quality assessment of processed cereal brans S Sharma, S Kaur, BN Dar, B Singh Journal of food science and technology 51, 583-588, 2014 | 42 | 2014 |
| Total phenolic content of cereal brans using conventional and microwave assisted extraction BN Dar, S Sharma American Journal of Food Technology 6 (12), 1045-1053, 2011 | 40 | 2011 |
| Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits SA Mir, MW Siddiqui, BN Dar, MA Shah, MH Wani, S Roohinejad, ... Journal of applied microbiology 129 (3), 474-485, 2020 | 37 | 2020 |
| Optimization of process for reduction of antinutritional factors in edible cereal brans S Kaur, S Sharma, BN Dar, B Singh Food science and technology international 18 (5), 445-454, 2012 | 37 | 2012 |
| An overview of sprouts nutritional properties, pathogens and decontamination technologies SA Mir, S Farooq, MA Shah, SA Sofi, BN Dar, AM Hamdani, ... Lwt 141, 110900, 2021 | 32 | 2021 |
| In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour SA Sofi, J Singh, SA Mir, BN Dar LWT 133, 110090, 2020 | 30 | 2020 |
| Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks BN Dar, S Sharma, GA Nayik Journal of Food Measurement and Characterization 10, 755-761, 2016 | 30 | 2016 |
| 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 | 29 | 2016 |
Shabir Ahmad MirGovernment College for Women, M. A. Road, Srinagar在 gcwmaroad.edu.in 的电子邮件经过验证
