关注
Shubhra Shekhar
标题
引用次数
引用次数
年份
Wheat Bran as Potential Source of Dietary Fiber: Prospects and Challenges
P Saini, M Islam, R Das, S Shekhar, ASK Sinha, K Prasad
Journal of Food Composition and Analysis 116, 105030, 2023
282023
Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Allium sativum Leaves Using Response Surface Methodology and Artificial Neural Network …
S Shekhar, P Prakash, P Singha, K Prasad, SK Singh
Foods 12 (9), 1925, 2023
152023
Rice Straw as a Source of Nanocellulose Fibers for the Sustainable Food Packaging Materials: A Review
M Islam, P Saini, R Das, S Shekhar, ASK Sinha, K Prasad
BioResources 18 (1), 2351-2385., 2023
112023
Secondary Metabolites of Fruits and Vegetables with Antioxidant Potential
R Kaur, S Shekhar, K Prasad
Secondary Metabolites, InTech Press, London, 2022
62022
Nondestructive Evaluation of Moisture Content for Spinach Leaf Powder Using Complex Impedance Spectroscopy
S Shekhar, K Prasad
Journal of ASABE 66 (2), 415-421, 2023
42023
Image analysis as a non-destructive approach in selective characterization of promising Indian chickpea cultivars
R Kaur, S Shekhar, P Kumar, K Prasad
Biology and Life Sciences Forum 6 (1), 112, 2021
42021
Temperature dependent roasting kinetic changes in opto-physical and textural characteristics of flaked rice
S Kumar, S Shekhar, K Prasad
Recent advances in emerging technologies, Sri Guru Granth Sahib World …, 2016
32016
Non- thermal Food Preservation Technologies
R Kaur, S Shekhar, S Chaudhary, B Singh, K Prasad
Smart and sustainable food technologies, Springer Nature Switzerland, 2022
22022
Concentration-dependent rheological characteristics of chickpea (Cicer arietinum) flour dispersion in steady and dynamic shear
R Das, Y Kumar, R Kaur, S Shekhar, K Prasad
International Food Research Journal 30 (5), 1243 - 1260, 2023
12023
Antioxidant potential of Fruits and Vegetables
K Prasad, R Kaur, S Shekhar
Journal of Clinical Nutrition & Dietetics 8 (1), 111, 2022
12022
Functional beverages: Recent trends and prospects as potential meal replacers
R Kaur, S Shekhar, K Prasad
Food Materials Research 4, e006, 2024
2024
Application of Emerging Technologies for Preservation of Ready-to-Eat Snacks
S Shekhar, SK Singh, P Singha
Ravi Pandiselvam, Gülþah Çalýþkan Koç (eds) Ready-to-Eat Snacks Emerging …, 2024
2024
Ultrasound-assisted green synthesis of silver nanoparticles from Allium sativum, its characterization, antimicrobial capability and thermo-plasmonic studies
S Shekhar, P Prakash, S Shekhar, SK Singh, K Prasad
Journal of Physics: Conference Series 2663, 012020, 2023
2023
Characterization of Allium sativum bulb and its component for high end applications
P Prakash, S Shekhar, K Prasad
Journal of Physics: Conference Series 2663, 012023, 2023
2023
Moisture dependent physical properties and hydration kinetics of peanut kernel
S Shekhar, M Singh, K Prasad
Global Journal of Researches in Engineering: Chemical Engineering 23 (1), 21-31, 2023
2023
Functional Roles of Hydrogen Sulfide in Postharvest Physiology of Fruit and Vegetables
D Lata, DV Vaka, VS Karthik Nayaka, AJ Sachin, A Nasim, S Shekhar, ...
Tariq Aftab, Francisco J. Corpas (eds) Gasotransmitters Signaling in Plants …, 2023
2023
Technological and analytical aspects of bio-active compounds and nutraceuticals from plant (vegetable) sources
P Prakash, R Kaur, S Shekhar, K Prasad
Apple Academic Press, Florida 32905 USA, 2023
2023
Technological, Processing and Nutritional Aspects of Banana and Plantain: A Review
K Prasad, RK Gadhave, R Kaur, Divyanshi, R Das, S Shekhar
Food Science and Nutrition Technology 7 (2), 1-18, 2022
2022
Ready to Eat Egg Products: Heat Penetration Studies, Development and Optimization
K Prasad, Lovina, S Shekhar
Scholars Press, Germany, 2021
2021
Image analysis as non-destructive approach in characterization of Indian sweet meat spongy Rosogulla
S Shekhar, PS Minz, K Prasad
Journal of Postharvest Technology 8 (3), 50-60, 2020
2020
系统目前无法执行此操作,请稍后再试。
文章 1–20