| Stability evaluation of iron and vitamin A during processing and storage of fortified pasta N Sharma, S Sharma, B Singh, G Kaur Quality Assurance and Safety of Crops & Foods 12 (2), 50-60, 2020 | 93* | 2020 |
| Effect of turmeric powder, curcumin essential oil, and curcumin-loaded nanoemulsions on stability, total phenolic content, cooking quality, and cytotoxicity of pasta N Sharma, G Kaur, S Sharma, B Nabi Dar Journal of Food Processing and Preservation, 2022 | 7 | 2022 |
| Ultrasound-assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in kulfi: implication on in vitro release, bio … G Kaur, N Sharma, A Singh, S Kapoor, SK Khatkar International Journal of Food Science and Technology 58 (5), 2744-2753, 2022 | 6 | 2022 |
| Appraisal of cutting edge techniques for prolonging fresh berries shelf life: innovations in essential oil nanoemulsion based edible coatings N Sharma, H Kaur, G Kaur, A Singh, S Sharma Scientia Horticulturae 337, 113564, 2024 | | 2024 |
| Review on effect of innovative technologies on shelf life extension of non dairy sources from plant matrices M Arshad P, N Sharma, BD Maibam, M Sharma Food Chemistry Advances 5 (100781), 2024 | | 2024 |
| Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage BS Savita Sharma, Neha Sharma, Arashdeep Singh Journal of Food Processing and Preservation, 2021 | | 2021 |
| Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics SKK Neha Sharma, Gurkirat Kaur LWT - Food Science and Technology 141 (110962), 2021 | | 2021 |
