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ਪੰਜਾਬ ਐਗਰੀਕਲਚਰਲ ਯੂਨੀਵਰਸਿਟੀ
PUNJAB AGRICULTURAL UNIVERSITY

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ਪੰਜਾਬ ਖੇਤੀਬਾੜੀ ਯੂਨੀਵਰਸਿਟੀ
PUNJAB AGRICULTURAL UNIVERSITY

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College of Agriculture / Food Science & Technology / Important Publications

  •  Thakur K, Sharma R, Khatkar S K, Bobade H, Singh B and Sharma S (2025) Isolation and ultrasonication of pearl millet protein: Effect on techno-functional, structural, molecular interaction, and rheological properties. Food Research International 201: 115583 (NAAS Rating: 14.00)
  • Kaur G, Singh A and Khatkar S (2025) Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics. Journal of Food Measurement and Characterization 19(1): 1-11. (NAAS 8.90)
  • Bhandari M, Sharma R, Bobade H, Sharma S and Singh B (2025) Infrared thermogenesis: review of multifaceted effects on cereal grains’ functional, morphological & rheological properties and safety concerns. Food Control 172: 111207 (NAAS Rating: 12.30)
  • Aditi, Kaur J, Kaur K, and Rehal J (2025) Formulation of a novel honey-flavored field pea beverage stabilized with xanthan gum. Plant Foods for Human Nutrition. 80:63. (NAAS 9.10)
  • Kaur P, Singla N, Rehal J and Gupta M (2025) Exploration of nutritional potential of unripe papaya (Carica papaya L.) powder in traditional Indian foods. Annals of Phytomedicine 14(1): 959-969. (NAAS 7.70)
  • Kaur P, Kaur K, Kaur J, Kaur P, Kapoor R, Basha SJ and Mehta N (2025) Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan. Innovative Food        Science and Emerging Technologies.  https://doi.org/10.1016/j.ifset.2025.103977 (NAAS : 12.3)
  • Rehal J, Arora D, Kaur K and Kaur P (2025) Ozone Induced Biochemical and Biophysical Transformations for Enhanced Nutritional and Functional Profiles of Moringa Seed Flour. Journal of Food Measurement and Characterization 19: 4120–4132. (NAAS 8.90)
  • Kaur R, Babbar N, Singh A, Kapila B and Sachdev PA (2025) Storage stability and quality assessment of mango toffee enriched with aloe vera in diverse packaging. Journal of Food Measurement and Characterization (Article in press). (NAAS Rating: 8.90).
  • Dip G, Aggarwal P, Kapoor A, Grover S and Kaur S (2025) Recovery of high-value components from Bauhinia variegata leaves using ultrasound-microwave-assisted extraction technique. Biomass Bioenerg 195: 107709. (NAAS Rating 12)
  • Grover S, Aggarwal P, Kumar A, Kaur S, Yadav R and Babbar N (2025) Utilizing citrus peel waste: A review of essential oil extraction, characterization, and food-industry potential. Biomass Convers Biorefin 15(4): 5043-5064. (NAAS 12)
  • Dip G, Aggarwal P, Kaur S and Grover S (2025) Extraction and characterization of phytochemicals from Bauhinia variegata flowers using ultrasound and microwave techniques. Biomass Bioenerg 192: 107517. (NAAS Rating 12)
  • Dip G, Aggarwal P & Kaur S (2025) Morphological, phytochemical, techno-functional characterization and antimicrobial potential of Bauhinia variegata L flower and bud powder for various food applications. J Food Meas Charact: 1-15. (NAAS Rating: 8.90)
  • Arora, A., Das, A.K., Kumar, R., Sharma, S., Kaur, N., Dixit, S., Kaur, Y., Saxena, D.C. and Rakshit, S. (2024). Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces. Front Nutr, 11: 1330662. (NAAS 11.00)
  • Attri, N., Kaur, S., Aggarwal, P. and Kaur, N. (2024). Exploring the Potential of Immature Dates as Natural Sweetener for the Formulation of Phytonutritional Instant Cake Premix: Quality Assessment and Shelf Storage Studies. Waste Biomass Valor, 1-13.https://doi.org/10.1007/s12649-024-02574-5 (NAAS 9.20)
  • Basha, S.J., Kaur, K., Kumar, V., Kaur, P. and Rehal, J. (2024). Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy. Int J Food Sci Technol, 59: 1653-1663 (NAAS 9.30)
  • Chhoden, T., Aggarwal, P., Singh, A. and Kaur, S. (2024). Valorization of black carrot pomace for the development of anthocyanin rich bio functional edible films: implications on structural, morphological and thermal properties for a sustainable approach. J Food Meas Charact, 1-18.https://doi.org/10.1007/s11694-024-02582-y (NAAS 9.40)
  • Chhoden, T., Aggarwal, P., Singh, A., Kaur, S. and Grover, S. (2024). Application of red carrot pomace carotenoids for the development of biofunctional edible film: a sustainable approach. Biomass Convers Biorefin, 20: 1-18.DOI:10.1007/s13399-024-05339-1 (NAAS 10.00)
  • Dhakad, A.K., Singh, K., Oberoi, H.K., Kumar, V. and Shah, J.N. (2024). Proximate composition, mineral profiling and antioxidant potential in Moringa oleifera genotypes affected with leaf maturity stage. S Afr J Bot, 168: 227-235 (NAAS 9.10)
  • Dhillon, G.K., Mahajan, M., Kour, A. and Kaur, K. (2024). Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread. Int J Food Engg,  https://doi.org/10.1515/ijfe-2023-0167 (NAAS 7.6)
  • Dubey, R. K., Sharma, R., Bhandari, M., Jhans, B., Singh, J. and Bobade, H. (2024). Pigmented sweetened rose petal crush enriched multi-millet cookies: Investigating the physical properties, phytochemistry, molecular and structural transformations. Pigment Resin Technol, DOI: 10.1108/PRT-12-2023-0115 (NAAS 7.40)
  • Dudeja, L., Mankoo, R.K. and Singh, A. (2023). Citric acid crosslinked ternary blended (polyvinyl alcohol, lignin, lemongrass essential oil/nanoemulsions) biopolymeric hydrogel films: structural, functional, antioxidant, antifungal and biodegradable properties. J Food Meas Charact, 17(4): 3774-3788. (NAAS 9.40)
  • Aggarwal, P., Kaur, N., Kaur, S., Kaur, M. and Kaur, D. (2023). Formulation, characterization, and storage stability of phytonutrient-rich carbonated kinnow mandarin juice beverage. J Food Meas Charact, 17:6281-6288.DOI:10.1007/s11694-023-02105-1 (NAAS 9.40)
  • Dikkala, P.K., Kaur, A., Kaur, K., Sardana, V., Kakarlapudi, J.,  Burla, S.V.S., Inbaraj, B.S. and Sridhar, K. (2023). Valorization of Peanut Skin: Development of Functional Skin-on Peanut Butter and Quality Characteristics. Waste Biomass Valor, https://doi.org/10.1007/s12649-023-02367-2 (NAAS Rating: 9.2)
  • Grover, S., Aggarwal, P., Kaur, S., Yadav, R. and Kumar, A. (2023) Physicochemical assessment, characterization, antioxidant and antimicrobial potential study of essential oil extracted from the peel of different Galgal (Citrus Pseudolimon) cultivars. Waste Biomass Valor, 16: 1-11.https://doi.org/10.21203/rs.3.rs-3147029/v1 (NAAS 9.20)
  • Grover, S., Aggarwal, P., Kumar, A., Kaur, S., Yadav, R., Khatkar, S.K. and Regassa, H. (2024). Assessment of morphological, phytochemical, antioxidant, and nutritional profiles of underexplored Citrus Pseudolimon (Galgal) using various analytical techniques. Waste Biomass Valor, 1-18.DOI:10.1007/s12649-024-02531-2 (NAAS 9.20)
  • Kaul, S., Kaur, K. and Passi, P. (2024). Formulation, quality attributes and storage stability of iron and zinc fortified potato parantha ready-mix. J Stored Prod Res, 107: https://doi.org/10.1016/j.jspr.2024.102356. (NAAS 8.70)
  • Kaur, P., Kaur, K., Kapoor, R., Kaur, J. and Basha, S.J. (2024). Assessment of oat (Avena sativa) varieties unveiled the variation in nutritional quality.  Indian J Agric Sci, 94(7): 799–803. (NAAS 6.40)
  • Kaur, A., Singh, A. Gupta, A. Surasani, V.K.R. and Dhaliwal, S.S. (2024). Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta. Int J Food Sci Technol, 59: 1113-1120. (NAAS 9.30)
  • Kaur, A., Singh, A. Kaur, H. Gupta, A. Surasani, V.K.R. and Dhaliwal, S.S. (2024). Influence of different processing conditions on nutritional, phytochemical, and physical properties of aquatic fern (Azolla pinnata): A sustainable nutrient-rich human food. ACS Food Sci Technol, 4: 344-354 (NAAS 8.30)
  • Kaur, G., Kaur, S., Aggarwal, P. and Kaur, N. (2023). Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies. Int J Food Sci Technol, 58: 5626-5635.DOI:10.1111/ijfs.16730 (NAAS 9.30)
  • Kaur, G., Kaur, S., Aggarwal, P. and Kaur, N. (2023). Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin based functional toffee by replacing refined sugar with natural cane sugar derivative. Int J Food Sci Technol, 58: 6836-6843.DOI:10.1111/ijfs.16645 (NAAS 9.30)
  • Kaur, G., Kaur, S., Aggarwal, P. and Kaur, N. (2023). Storage Stability Evaluation of Liquid Jaggery Incorporated Pumpkin Toffee Under Different Packaging Conditions. Sugar Tech, 25: 1509-1519.https://doi.org/10.1007/s12355-023-01310-y (NAAS 7.90)
  • Kaur, G., Sidhu, G.K., Kaur, J. and Singla, M. (2024). Compositional, functional and rheological characterization of peanut oils influenced by ozonation, roasting and combination process. Int J Food Sci Technol, 59: 1750-1760. (NAAS 9.30)
  • Kaur, H., Bobade, H., Sharma, R. and Sharma, S. (2024). Influence of extruded whole wheat flour addition on quality characteristics of pasta. Int J Food Sci Technol, 59: 1129-1137. (NAAS 9.30)
  • Kaur, J. and Rehal, J. (2023). Nutritional, bioactive and shelf-life attributes of low-cost composite health bar incorporated with dried jujube (Ziziphusmauritiana cv. Umran) and honey. Agric Res J, 60: 725-731. (NAAS 5.44)
  • Kaur, J., Singh, B. Dhull, S.B. Singh, A. and Purewal, S.S. (2023). Sorghum‐and chickpea‐based ready‐to‐eat extrudate flakes: quality attributes and in vitro digestibility. J Food Process Preserv, 3081826. DOI.org/10.1155/2023/3081826 (NAAS 8.50)
  • Kaur, J., Singh, B. Singh, A. Sharma, S. and Kidwai, M.K. (2023). Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks. J Texture Stud, 54: 706-719. (NAAS 9.94)
  • Kaur, K., Kaur, S., Aggarwal, P. and Kaur, N. (2023). Formulation and characterization of phytonutrients‐rich traditional dehydrated snack prepared from skinned baby potatoes. Int J Food Sci Technol, 58: 6862-6870. (NAAS 9.30)
  • Kaur, M., Sharma, S., Kaur, R., Kaur, J. and Singh, A. (2023). Effect of UV‐B irradiation on bioconversion of ergosterol to vitamin D2 and its impact on nutritional properties of oyster mushroom (Pleurotusflorida). Int J Food Sci Technol, 58: 5114-5120. (NAAS 9.30)
  • Kaur, N., Aggarwal, P., Kumar, V. and Kaur, S. (2023). Influence of different extraction techniques on the extraction of phytochemicals and antioxidant activities from Syzygiumcumini (jamun) pomace using Taguchi orthogonal array design: a qualitative and quantitative approach. Biomass Convers Biorefin, 13: 14497-14509.DOI:10.1007/s13399-022-02826-1 (NAAS 10.00)
  • Kaur, P. and Kaur, K. (2024). Technological quality improvement of gluten-free eggless cakes by the incorporation of untreated and modified hydrocolloids. Int J Food Sci Technol, https://doi.org/10.1111/ijfs.17174 (NAAS 9.30)
  • Kaur, P., Kaur, K., Kaur, J., Basha, S.J. and Kennedy, J.F. (2024). Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan. Int J Biol Macromol, 130788. doi: 10.1016/j.ijbiomac.2024.130788. (NAAS 14.20)
  • Kaur, R., Bobade, H., Sharma, S. and Kalia, A. (2024). Accelerated aging of paddy  through optimized ultrasonication parameters: a response surface methodology approach. J Food Meas Charac, 18: 74-86. (NAAS 9.40)
  • Parinitha, A., Aggarwal, P., Kaur, N. and Kaur, S. (2023). Shelf-life extension of sugarcane (Saccharum officinarum L.) bites: effect of pretreatments, packaging materials, and frozen storage. J Food Meas Charact, 17:6370-6379.DOI:10.1007/s11694-023-02134-w (NAAS 9.40)
  • Parinitha, A., Kaur, N., Aggarwal, P. and Kaur, S. (2024). Autoclave-Assisted Steam Blanching of Sugarcane Bites: Effect on Enzymatic Activity, Color Values, Phytochemical Profile, and Organoleptic Quality. Sugar Tech, 4: 1-8.DOI:10.1007/s12355-024-01377-1 (NAAS 7.90)
  • Passi, P., Kaur, K., Kaur, J. and Kaul, S. (2023). Quality characterization, bread making properties and storage stability of foxtail millet incorporated bread ready-mix. J Stored Prod Res, 104, 102208.https://doi.org/10.1016/j.jspr.2023.102208 (NAAS 8.70)
  • Rana, S., Kapoor, S., Panwar, H., Kumar, V. and Mahajan, B.V.C. (2024). Impact of packaging materials and storage durations on physico-chemical, techno-functional, antioxidant and oxidation properties of tomato seed protein isolate. J Stored Prod Res, 106, 102284 https://doi.org/10.1016/j.jspr.2024.102284 (NAAS 8.70)
  • Rehal, J. and Kaur, A. (2023). Enrichment of RTE snack (Bhujia) with Tomato pomace powder as a functional ingredient. The Pharma Innovation J, SP-12: 926-929. (NAAS 5.23)
  • Saini, A., Kumar, V., Kaur, R., Kumar, S., Gautam, N. and Janghu, S. (2024). Conventional and non-conventional approaches for the extraction of rosehip phytocompounds and its bioactive, structural and antimicrobial characterization. J Food Meas Charact, 1-12. https://doi.org/10.1007/s11694-024-02361-9 (NAAS 9.40)
  • Saini, M., Singh, A., Sharma, T., Surasani, V.K.R., Kumar, V. and Bobade, H. (2024). Enrichment of pasta with Pangasianodon hypophthalmus protein isolate for improved sustainability, nutrition, and quality. Int J Food Sci Technol, 59:  1160-1168 (NAAS 9.30)
  • Saini, R., Kaur, S., Aggarwal, P., Dhiman, A. and Grover, S. (2024). Comparative Interpretation of Structural, Functional, Phytochemical and Pasting Profile of Coloured Variety Potato Flakes Prepared Using Different Drying Techniques. Potato Research, 1-19.https://doi.org/10.1007/s11540-024-09738-9. (NAAS 8.90)
  • Sharma, R., Bhandari, M., Kaur, K., Sohu, R.S., Bhardwaj, R., Dar, B.N., Kaur, P. and Sharma, S. (2024). Influence of gaseous ozonation on bio-techno-functionality, in vitro nutrient digestibility, and molecular properties of red sorghum flour. Ozone: Sci Eng, 46: 113-127. (NAAS 8.70)
  • Sharma, R., Sharma, S., Bhandari, M., Bobade, H., Sohu, R.S. and Singh, B. (2023). Characterization of bioprocessed white and red sorghum flours: anti‐nutritional and bioactive compounds, functional properties, molecular, and morphological features. J Food Sci, 88: 3287-3301. (NAAS 9.90)
  • Sharma, S., Joshi, S., Gupta, A., Sharma, R., Sandhu, S.K. and Singh, B. (2023). Influence of quality protein maize enrichment on the antioxidant, protein profile, invitro digestibility and quality characteristics of pasta. J Food Meas Charact, 17: 6236-6252. (NAAS 9.40)
  • Sharma, S., Joshi, S., Gupta, A., Sharma, R., Sandhu, S.K., and Singh, B. (2023). Influence of quality protein maize enrichment on the antioxidant, protein profile, in vitro digestibility and quality characteristics of pasta. J Food Measure, 17: 6236-52. (NAAS 14.20)
  • Sharma, S., Thakur, K., Sharma, R. and Bobade, H. (2023). Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. Int J Biol Macromol, 253: 127476.DOI:10.1016/j.ijbiomac.2023.127476 (NAAS Rating: 14.20)
  • Sharma, T., Kaur, G., Singh, A. and Singh, P. (2023). Montmorillonite and chitosan modulates the techno-functional, mechanical, antibacterial, biodegradation and morphological characteristics of gluten-based nanocomposite films. J Food Meas Charact, 17: 5550-5568. (NAAS 9.40)
  • Sharma, T., Kaur, G., Singh, A., Kaur, P., Dar, B.N. and Kaur, A. (2023). An emerging sustainable approach for development and characterization of gluten-based nanocomposite films reinforced with starch nanocrystals in conjugation with chitosan. Sustain Chem Pharm, 36: 101338. DOI.org/10.1016/j.scp.2023.101338 (NAAS 12.00)
  • Singh, G., Singh, B. Singh, A. and Sharma, S. (2023). Functionality of Barley pasta supplemented with Mungbean flour: Cooking behavior, quality characteristics and morphological interactions. J Food Meas Charact, 17: 5806-5820. (NAAS 9.40)
  • Singh, G., Singh, B., Singh, A., Kumar, V. and Surasani, V.K.R. (2024). Development and characterization of barley‐based non‐conventional pasta supplemented with chickpea flour. Int J Food Sci Technol, 59: 1104-1112. (NAAS 9.30)
  • Singh, J., Kaur, S., Rasane, P., Kumar, V. and Nanda, V. (2023). Effect of particle size on physical, techno‐functional and antioxidant properties of corn silk powder. Int J Food Sci Technol, 58: 2679-2685. (NAAS 9.30)
  • Singh, P., Kaur, G., Singh, A., Sharma, T. and Dar, B.N. (2023). Improved mechanical, functional and antimicrobial properties of corn starch-based biodegradable nanocomposites films reinforced with lemongrass oil nanoemulsion and starch nano-crystal. Mater Chem Phys, 308: 128267. DOI.org/10.1016/j.matchemphys.2023.128267 (NAAS 10.78)
  • Kaur N, Aggarwal P, Kaur N and Kaur S (2022) Nutritional improvement of Bhujia by incorporating coloured bell peppers. J Food Process Preser 1–12. https://doi.org/10.1111/jfpp.16569 ((NAAS 8.19)
  • Kataria A, Sharma S, Singh A, and Singh B (2022) Effect of hydro-thermal and thermal processing on antioxidantive, anti-nutritional and functional characteristics of Salvia Hispanica. J Food Measur Charac. 16, 323–343. (NAAS 8.43)
  • Bobade H, Singh A, Sharma S, Gupta A, and Singh B (2022) Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour-based expanded snacks. J Food Process Preser 46 (1) e16132                    (NAAS 8.19)
  • Punia S, Whiteside WS, Singh A, Ozogul F, Gupta A, and Gahlawat SK (2022) Properties, preparation methods, and application of sour starches in the food. Trends Food Sci Technol 121, 44-58. (NAAS 18.56)
  • Toor, BS, Kaur A and Kaur J (2022) Fermentation of legumes with Rhizopus oligosporus: effect on physicochemical, functional and microstructural properties. Int J Food Sci Technol 57: 1763-72. (NAAS rating: 9.71)
  • Bawa K, Brar JK, Singh A, Gupta A, Kaur H, and Bains K (2022) Wheatgrass powder enriched functional pasta: Techno‐functional, phytochemical, textural, sensory and structural characterization. J Texture Studies  doi.org/10.1111/jtxs.12680           (NAAS 9.22)
  • Bhati D, Singh B, Singh A, Sharma S, and Pandiselvam R (2022) Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. J Texture Studies doi.org/10.1111/jtxs.12678         (NAAS 9.22)
  • Yazoob, M., Sachdev P.A. and Babbar N (2022). Extraction and screening of kinnow    (Citrus reticulata L.) peel phytochemicals, grown in Punjab, India. Biomass Conversion Biorefinery DOI 10.1007/s13399-021-02085-6 (NAAS 10.99).
  • Bobade H, Singh A, Sharma S, Gupta A and Singh B (2022) Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour-based expanded snacks. J Food Process Preserv 46: 1-11, e16132. https://doi.org/10.1111/jfpp.16132 (NAAS Rating: 8.19)
  • Sahni P, Sharma S, Singh B and Bobade H (2022) Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: Quality characteristics, nutritional composition and antioxidant activity. J Food Sci Technol 1-9. https://doi.org/10.1007/s13197-022-05404-5 (NAAS Rating: 8.70)
  • Kaur R, Kaur K and Singh J (2022) Drying kinetics, Chemical and Bioactive Compounds of Yellow Sweet Pepper as Affected by processing conditions. J Food Process Preser 00:e16330 (NAAS: 8.19)
  • Kaul S, Kaur K, Mehta N, Dhaliwal SS and Kennedy J F (2022) Characterization and Optimization of Spray Dried Iron and Zinc Nanoencapsules based on Potato Starch and Maltodextrin. Carbohydrate Polymers 282: 119107 doi.org/10.1016/j.carbpol.2022.119107 (NAAS: 15.38).
  • Singh A, Bobade H, Sharma S, Singh B and Gupta A (2021) Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination. Plant Foods Human Nutr 76, 118-24. (NAAS Rating: 9.92)
  • Kaur J, Kaur K, Singh B, Singh A and Sharma S (2021) Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits. J Food Measure Charac https://doi.org/10.1007/s11694-021-01179-z. (NAAS: 8.43)
  • Singh R, Kaur S and Aggarwal P (2021) Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix. LWT-Food Sci Technol. https://doi.org/10.1016/j.lwt.2021.111966. (NAAS 10.01)
  • Singh R, Kaur S and Aggarwal P (2021) A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix. J Food Measur Charact 1-14. (NAAS 7.65)
  • Kaur S, Aggarwal P and Sharma S (2021) Evaluation of potato genotypes for French Fry quality. Agricul Res J 58(2): 275-279 (NAAS 5.44)
  • Bassi D, Kaur K, Singh TP and Kaur J (2021) Quality attributes and chapatti making property of biofortified wheat as influenced by particle size. J Food Sci Technol 58(3): 1156-1164. (NAAS rating: 8.70)
  • Toor BS, Kaur A, Sahota PP and Kaur J (2021) Antioxidant potential, antinutrients, mineral composition and FTIR spectra of legumes fermented with Rhizopus oligosporus. Food Technol Biotechnol 59: 530-42. (NAAS rating: 9.92)
  • Sharma K, Kumar V, Kumar S, Dave J, Babbar N, Kaur J, Sharma BR. (2021) Process optimization for drying of Bauhinia variegata flowers: Effect of different pre‐treatments on quality attributes. J Food Process Preserv DOI:10.1111/jfpp.16229. ( NAAS 8.19).
  • Sachdev P.A., Kumar V., Yaqoob M., Kaur S., Babbar N. (2020). Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. J Food Process Preserv, 44: 9. ( NAAS 8.19).
  • Sahni, P., Sharma, S., and Surasani, V. K. R. (2020). Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chemistry, 333, 127503. (NAAS 11.4)
  • Kaur, N., Gupta, R., Kaur, S. and Aggarwal, P. (2020). Efficacy of CIPC on storage behavior and processing quality of potato cultivars in Punjab. Agri Res J. (NAAS: 4.71)
  • Kaur, A., Kaur, R. and Bhise, S. (2020). Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and whole wheat atta. J Saudi Society Agric Sci 19: 109-120. (NAAS: 6.643)
  • Kumar, A., Kaur, A., Kumar V. and Yogesh G ( 2020). Effects of soaking and germination time on the engineering properties of finger millet (Eleusine coracana) Carpathian J Food Science Technol,12:61-70 (NAAS: 7.85)
  • Kumar, A., Kaur, A., Tomer, V., Gupta, K. and Kaur, K. (2020). Effect of Rose Syrup and Marigold Powder on the Physicochemical, Phytochemical, Sensorial and Storage Properties of Nutricereals and Milk-Based Functional Beverage, J Amer College Nutr, DOI:10.1080/07315724.2020.1744487
  • Chaudhary, S., Kumar, S., Kumar, V., & Sharma, R. (2020). Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biological Macromolecules.152:154‐170. doi:10.1016/j.ijbiomac.2020.02.276. (NAAS: 10.78)
  • Kumar, V., Joshi, V. K., Thakur, N. S., Sharma, N., and Gupta, R. K. (2020). Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine. Brazilian Archives Biology Technol, 63. (NAAS: 6.76)
  • Iid, I. I., Kumar, S., Shukla, S., Kumar, V., & Sharma, R. (2020). Putative antidiabetic herbal food ingredients: Nutra/functional properties, bioavailability and effect on metabolic pathways. Trends Food Sci Technol. 97: 317-340. (NAAS: 14.52)
  • Aggarwal P, Kumar V, Yaqoob M, Kaur S and Babbar N (2020) Effects of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages. J Food Process Preser 44(10): e14802 (NAAS 7.29)
  • Chaware, G.K., Kumar, V., Kumar, S., Kumar, P. (2020). Bioactive compounds, pharmacological activity and food application of Ficusracemosa: A critical review. Int J Fruit Sci. DOI: 10.1080/15538362.2020.1774467. (NAAS: 6.81)
  • Kaur, J., Singh, B., Singh, A., Sharma, S. and Singh, B. (2020). Characterization of extruded products from millets-legumes in combinations. The Pharma Innovation J 9(4): 369-374 (NAAS: 5.03)
  • Kaur. R, Kaur. K, Wagh. R, Kaur. A and Aggarwal, P. (2020). Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread. J Food Sci, 85 (8): 2340-2349 (NAAS: 8.08)
  • Munshi, R., Kochhar, A. and Kaur, A. (2020). Nutrient selection and optimization to formulate a nutrient bar stable on storage and specific to women at risk of osteoporosis. J Food Sci Technol DOI 10.1007/s13197-020-04343-3. (NAAS: 7.85)
  • Kaur, K., Singh, J. and Singh, V. (2020). Effect of encapsulated vitamin E on physical, storage and retention parameters in cookies. J Food Sci Technol 57 (9): 3509-3517 (NAAS: 7.85)
  • Kaur, R. and Kaur, K. (2020). Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees. Plant Foods Hum Nutr. 75: 369-375. (NAAS rating: 8.60)