| 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 | 28 | 2023 |
| 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 | 15 | 2023 |
| 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 | 11 | 2023 |
| Secondary Metabolites of Fruits and Vegetables with Antioxidant Potential R Kaur, S Shekhar, K Prasad Secondary Metabolites, InTech Press, London, 2022 | 6 | 2022 |
| 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 | 4 | 2023 |
| 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 | 4 | 2021 |
| 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 | 3 | 2016 |
| Non- thermal Food Preservation Technologies R Kaur, S Shekhar, S Chaudhary, B Singh, K Prasad Smart and sustainable food technologies, Springer Nature Switzerland, 2022 | 2 | 2022 |
| 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 | 1 | 2023 |
| Antioxidant potential of Fruits and Vegetables K Prasad, R Kaur, S Shekhar Journal of Clinical Nutrition & Dietetics 8 (1), 111, 2022 | 1 | 2022 |
| 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 |
Kamlesh PrasadProfessor and Dean, Food Engineering and Technology, SLIET, Longowal在 sliet.ac.in 的电子邮件经过验证
