| 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 | 246 | 2012 |
| Cereal starch nanoparticles—A prospective food additive: A review J Kaur, G Kaur, S Sharma, K Jeet Critical reviews in food science and nutrition 58 (7), 1097-1107, 2018 | 76 | 2018 |
| Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics N Sharma, G Kaur, SK Khatkar Lwt 141, 110962, 2021 | 64 | 2021 |
| In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions A Singh, S Sharma, B Singh, G Kaur Journal of food science and technology 56, 3077-3089, 2019 | 51 | 2019 |
| Nanobiocomposite films: A “greener alternate” for food packaging G Kaur, S Sharma, SA Mir, BN Dar Food and Bioprocess Technology 14, 1013-1027, 2021 | 27 | 2021 |
| Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions Prastuty, G Kaur, A Singh Journal of Food Science and technology, 1-11, 2022 | 24 | 2022 |
| Comparative study on functional, rheological, thermal, and morphological properties of native and modified cereal flours G Kaur, S Sharma, B Singh, BN Dar International Journal of Food Properties 19 (9), 1949-1961, 2016 | 22 | 2016 |
| Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis BN Dar, S Sharma, B Singh, G Kaur International Journal of Food Science 2014 (1), 689729, 2014 | 19 | 2014 |
| Starch based bio-nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability P Singh, G Kaur, A Singh, P Kaur Journal of Food Measurement and Characterization 17 (1), 527-545, 2023 | 12 | 2023 |
| Amla essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters, and shelf‐life extension AK Braich, G Kaur, A Singh, BN Dar Journal of Food Processing and Preservation 46 (6), e16498, 2022 | 11 | 2022 |
| Recent applications of bio-engineering principles to modulate the functionality of proteins in food systems A Kataria, R Sharma, S Sharma, B Singh, G Kaur, CM Yakubu Trends in Food Science & Technology 113, 54-65, 2021 | 11 | 2021 |
| New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies A Dhiman, K Thakur, V Parmar, S Sharma, R Sharma, G Kaur, B Singh, ... Journal of Food Measurement and Characterization 17 (4), 3845-3873, 2023 | 10 | 2023 |
| Physical, morphological and storage stability of clove oil nanoemulsion based delivery system P Singh, G Kaur, A Singh Food Science and Technology International 29 (2), 156-167, 2023 | 10 | 2023 |
| Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: A comparative study G Kaur, P Singh, S Sharma Journal of Food Measurement and Characterization 15 (3), 2386-2398, 2021 | 10 | 2021 |
| Improved mechanical, functional and antimicrobial properties of corn starch-based biodegradable nanocomposites films reinforced with lemongrass oil nanoemulsion and starch nano … P Singh, G Kaur, A Singh, T Sharma, BN Dar Materials Chemistry and Physics 308, 128267, 2023 | 9 | 2023 |
| Total phenolic content and antioxidant activity of cereal bran enriched ready to eat breakfast cereal porridge S Sharma, BN Dar, GA Nayik, G Kaur Current Nutrition & Food Science 12 (2), 142-149, 2016 | 7 | 2016 |
| Montmorillonite and chitosan modulates the techno-functional, mechanical, antibacterial, biodegradation and morphological characteristics of gluten-based nanocomposite films T Sharma, G Kaur, A Singh, P Singh Journal of Food Measurement and Characterization 17 (6), 5550-5568, 2023 | 6 | 2023 |
| 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 & Technology 58 (5), 2744-2753, 2023 | 6 | 2023 |
| 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, BN Dar Journal of Food Processing and Preservation 46 (10), e16922, 2022 | 6 | 2022 |
| Mangosteen (Garcinia mangostana L.) G Kaur, A Singh, BN Dar Antioxidants in Fruits: Properties and Health Benefits, 83-101, 2020 | 6 | 2020 |
Savita SharmaProfessor在 pau.edu 的电子邮件经过验证
