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Home / Processing & Food Engineering / Important Publications

Important Publications (NAAS Rating ≥ 6.0; last 5 years)

  1. Aslam Raouf, Alam M S, Ali Asgar, Tao Yang, Manickam Sivakumar (2023) A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice. Ultrasonics Sonochemistry, 2:106268doi:10.1016/j.ultsonch.2022.106268. Pp 1-11 (NAAS Rating: 15.64)
  1. Kaur Maninder, Kumar Satish, Samota Mahesh Kumar and Lalremmawii (2023) Ohmic heating technology systems, factors governing efficiency and its application to inactivation of pathogenic microbial, enzyme inactivation, and extraction of juice, oil, and bioactive compounds in the food sector. Journal of Food and Bioprocess Technology. (NAAS Rating:11.5)
  1. Wagh Muktabai Dinesh, Alam M S, and Raouf Aslam (2023) Vacuum impregnation of ascorbic acid and calcium lactate improves quality attributes and functionality of white button mushrooms. Journal of Food Processing and Preservation DOI: 10.1155/2023/6728630 (NAAS Rating: 8.61)
  1. Roy T, Alam M S and Gupta R (2023) Optimization of foaming process for development of modified aloe polysaccharide (MAP) juice and powder using foam?mat drying. Food Science and Biotechnology. https://doi.org/10.1007/s10068-023-01354-6 (Springer Publication) (NAAS Rating: 9.23)
  1. Kaur Kulwinder, Kumar Satish, Kaur Preetinder, Saini Manpreet Kaur, Singh Arashdeep, Bala Manju and Singh Dhanwinder (2023). Optimization of process parameters for ozone disinfestation of C. Maculatus: Effects on germination, in vitro protein digestibility, nutritional, thermal and pasting properties of mung bean grains. Ozone: Science and Engineering. DOI: 10.1080/01919512.2023.2210615. (NAAS Rating: 8.60)
  1. Mahajan Kashika, Gupta S K, Sharma S R, Singh Nav Prem and Kanojia Varsha (2023) Evaluation of precooling methods for shelf-life enhancement of pear (Pyrus spp.) fruits under ambient storage. Indian J Agri Sci 93(1):116-18. (NAAS Rating: 6.37)
  1. Zalpouri Ruchika, Singh Manpreet, Kaur Preetinder, Kaur Amrit, Gaikwad Kirtiraj K., and Singh Ashutosh. (2023). Drying kinetics, physicochemical and thermal analysis of onion puree Dried Using a Refractance Window Dryer. Processes 11, no. 3: 700. https://doi.org/10.3390/pr11030700 (NAAS Rating: 9.35)
  1. Kaur Gurjeet, Sidhu Gagandeep Kaur and Kaur Preetinder (2023) Moisture sorption isotherms characteristics for shelf-life prediction of peanuts (Arachis Hypogaea L.). Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.12475 (NAAS Rating: 10.13)
  1. Kaur Preetinder, Zalpouri Ruchika, Modi Ritika, Param Pal Sahota, Dhillon Tarsem Singh and Kaur Amrit (2023) Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder. Scientific Reports 13, 185. https://doi.org/10.1038/s41598-023-27450-5 (NAAS Rating: 11.00)
  1. Singh Prastuty, Kaur Gurkirat, Singh Arashdeep and Kaur Preetinder (2023) Starch based bio- nanocomposite films reinforced with montmorillonite and lemongrass oil nanoemulsion: development, characterization and biodegradability. Journal of Food Measurement and Characterization 17, 527–545. (NAAS Rating: 9.01)
  1. Kaur M, Bhatia S, Gupta U, Decker, E, Tak Y, Bali M and Bala, S. (2023). Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals:inspiring therapy for health benefits. Phytochemistry Reviews, 1-31. (NAAS Rating: 13.70)
  1. Kalsi B S, Singh S, Alam M S, and Bhatia S (2023) Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes. Journal of Food Quality, Volume 2023, Article ID 2811491, https://doi.org/10.1155/2023/2811491 ((NAAS Rating: 9.20)
  1. Singla C, Aggarwal R, Kaur S, Sharma R (2023). Analysis of meteorological parameter changes using Mann-Kendall statistical tests in Indian Punjab. Mausam, 74. 207-216. (NAAS Rating: 6.64)
  1. Samota Mahesh Kumar, Kaur Maninder, Sharma Madhvi, Sarita, Krishnan Veda, Thakur Julie, Rawat Mandeep, Phogat Bhagyashree, Guru P N (2023) Hesperidin from citrus peel waste: extraction and its health implications. Quality Assurance and Safety of Crops & Foods 15(2): 71-99 (NAAS Rating: 7.67)
  1. Solanki Chandan, Gupta S K and Alam M S (2022). Effects of pre-milling microwave dosage on dehulling of chickpea and pigeonpea. Agricultural Mechanization in Asia, Africa and Latin America 53(4): 7065-7077. (NAAS: 6.17).
  1. Maninder Kaur, Mahesh Kumar and VP Sethi (2022) Maintaining the freeze thawing characteristics of tomato through development and evaluation of magnetic field assisted freezing system. Journal of Food Processing and Preservation. 00, e16900. https://doi.org/10.1111/jfpp.16900. (NAAS Rating: 8.61)
  1. Kaur Kulwinder, Kaur Preetinder, Kumar Satish, Zalpouri Ruchika and Singh Manpreet (2022) Ozonation as a potential approach for pesticide and microbial detoxification of food grains with a focus on nutritional and functional quality. Food Reviews International. https://doi.org/10.1080/87559129.2022.2092129 (NAAS Rating: 12.04)
  1. Ozukum M, Kumar S, Kaur K and Singh A (2022) Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice. Acta Alimentaria. DOI: 10.1556/066.2022.00142 (NAAS Rating: 7.0)
  1. Sharma Pallavi, Sharma S R, Dhall R K, Mittal T C and Chavan Prasad (2022) Pyramided effects of γ-irradiation, packaging, and low-temperature storage on quality, sensory and microbial attributes of minimally processed onion rings. J Food Process Preserv. https://doi.org/10.1111/jfpp.16305. (NAAS Rating : 8.19)
  1. Chavan P, Sharma P, Sharma S R, Mittal T C and Jaiswal A K (2022) Application of high?Intensity ultrasound to improve food processing efficiency: A Review. Foods https://doi.org/10.3390/ foods11010122. (NAAS Rating : 10.35)
  1. Singh Sukhmeet, Gill R S, Hans V and Mittal T C (2022) Experimental performance and economic viability of evacuated tube solar collector assisted greenhouse dryer for sustainable development. Energy https://doi.org/10.1016/j.energy.2021.122794 (NAAS Rating: 14.85)
  1. Tiwari R K, Mittal T C, Singh Sukhmeet, Sharma S R and Rani Sunita (2022) Design and development of solar hybrid distillation system for essential oil extraction from turmeric, J Food Process Preserv. DOI: 10.1111/jfpp.17066 (NAAS Rating: 8.62)
  1. Tiwari R K, Mittal T C, Sharma S R and Rani Sunita (2022) Effect of the distillation methods on the chemical properties of the turmeric essential oil. J Food Process Preserv DOI: 10.1111/jfpp.17247 (IF: 2.190 and NAAS Rating: 8.19)
  1. Kaur Gurjeet, Sidhu Gagandeep Kaur, Kaur Preetinder and Kaur Amarjit (2022) Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels. Journal of Texture Studies 53, 908-922. (NAAS Rating: 9.94)
  1. Singh Ramandeep, Kaur Gagandeep and Kaur Gurjeet (2022) Shelf-life Prolongation of Spring Groundnut Pods (Arachis hypogaea L.) using Packaging Systems. Journal of Scientific and Industrial Research, 81: 393-40. (NAAS Rating: 7.07)
  1. Prasad Chavan, Kaur Gagandeep and Amit K Jaiswal (2022) Performance Evaluation of Mobile Liquid Cooled Thermoelectric Refrigeration System for Storage-Cum-Transportation of Fruits and Vegetables. Foods, doi.org/10.3390/foods11131896: 1-18. (NASS Rating: 10.35)
  1. Panayampadan AS, Alam M S, Aslam R and Kaur J (2022). Vacuum impregnation process and its potential in modifying sensory, physicochemical and nutritive characteristics of food products. Food Engineering Reviews. https://doi.org./10.1007/s12393-022-09312-4 Pp1-14. (NAAS Rating: 11.76)
  1. Panayampadan AS, Alam MS., Aslam R., Kumar Gupta S and Kaur Sidhu G. (2022). Effects of alternating magnetic field on freezing of minimally processed guava, LWT- Food Science and Technology doi: https://doi.org/10.1016/j.lwt.2022.113544. (NAAS Rating: 10.95)
  1. Baldev Singh Kalsi, Sandhya Singh and Mohammed Shafiq Alam (2022) Influence of ultrasound processing on the quality of guava juice. J Food Process Engg; e14163, doi: 10.1111/jfpe.14163 (NAAS Rating: 8.36)
  1. Aslam R, Alam M S, Kaur J, Panayampadan A S, Dar O I, Kothakota A, and Pandiselvam, R. (2022). Understanding the effects of ultrasound processing on texture and rheological properties of food. Journal of Texture Studies, 53(6), 775–799. (NAAS Rating: 9.22)
  1. Kaul Shivani, Kaur Kamaljit, Kaur Preetinder and Kaur Jaspreet (2022) Development and shelf-life assessment of Ready-to-Bake frozen potato Paranthas fortified with iron and zinc. International Journal of Food Science & Technology 57, 7214-7221. (NAAS Rating: 9.61)
  1. Potdar Pratik Pandit, Kaur Preetinder, Zalpouri Ruchika, Ummat Viruja (2022) Convective and pulsed microwave drying of lemongrass (Cymbopogon citratus) shreds: Kinetic modeling, retention of bio- actives, and oil yield. Journal of Food Processing and Preservation 46, e16914. (NAAS Rating: 8.61)
  1. Zalpouri Ruchika, Singh Manpreet, Kaur Preetinder and Singh Sukhmeet (2022) Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products. Food Engineering Reviews. https://doi.org/10.1007/s12393-022-09313-3 (NAAS Rating: 12.74)
  1. Sharma Rajan, Bhandari Manisha, Kaur Kulwinder, Singh Arashdeep, Sharma Savita and Kaur Preetinder. (2022). Molecular interactome and starch?protein matrix, functional properties, phytochemical constituents and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation. Cereal Chemistry. 99. 10.1002/cche.10559. (NAAS Rating: 8.53)
  1. Sinha Aeshna, Gill PPS, Jawandha SK, Kaur Preetinder, Grewal SK. (2022) Salicylic acid enriched beeswax coatings suppress fruit softening in pears by modulation of cell wall degrading enzymes under different storage conditions. Food Packaging and Shelf Life 32:100821. (NAAS Rating: 14.75)
  1. Kaur G and Bhatia S (2022) Radish leaf protein concentrates: Optimization of Alkaline extraction for production and Characterization of an alternative plant protein Concentrate. J of Food Measurement and Characterization. DOI https://doi.org/10.1007/s11694-022-01411-4 (NAAS Rating: 8.43)
  1. Tak Y, Kaur M, Kumar R, Gautam C, Singh P, Kaur H, Kaur A, Bhatia S , Jha N K, Gupta P K , Amarowicz R (2022). Repurposing Chia Seed Oil: A Versatile Novel Functional Food. J of Food Science, DOI: 10.1111/1750-3841.16211 ,1-22 (NAAS Rating:9.17)
  1. Kaur G and Bhatia S (2022) Alpha-amylase-assisted extraction of protein concentrates from Raphanus sativus L. leaves. Biomass Conversion and Biorefinery, 1-15. (NAAS Rating: 10.9)
  1. Preeti B, Ravindra M R, Surendra Nath B and Gajanan Panditrao D (2022). Impact of pulsed electric field treated milk on quality of paneer and khoa. Food Science and Technology International, 10820132221102277 (NAAS Rating: 8.64)
  1. Solanki Chandan, Gupta S K and Alam M S (2021). Microwave-assisted pre-milling treatments of chickpea (Cicer Arietinum) for higher recovery. Emirates Journal of Food and Agriculture 33(11): 965-971. (NAAS Rating: 7.04)
  2. Kaur Preetinder, Kaur Kulwinder, Devgan Kirandeep, Kumar Mahesh, Sandhu Kanchan and Kaur Amrit. (2021) Potential of low dose aqueous ozone treatment and packaging to extend quality and shelf-life of green pea pods under cold storage. Journal of Food Processing and Preservation. (NAAS Rating: 8.61)
  1. Kaur Preetinder, Devgan Kirandeep, Kumar Nitin, Kaur Amrit, Kumar Mahesh and Sandhu Kanchan (2021) Quality retention and shelf-life prolongation of cucumbers (Cucumis sativus L.) under different cool storage systems with passive modified atmosphere bulk packaging. Packaging Technology and Science 1-12. (DOI: 10.1002/pts.2595) (NAAS Rating: 8.55).
  1. Sharma Rohit, Kumar Mahesh and Alam M S (2021) Image processing techniques to estimate weight and morphological parameters for selected wheat refractions. Scientific Reports. Vol 11. (NAAS Rating: 10.38)
  1. Sharma Pallavi, Sharma S R, Dhall R K, Mittal T C and Kumar Satish (2021) Variation in quality and acceptability of minimally processed garlic in response to γ-irradiation and packaging during refrigerated storage. Radiat Phys Chem https://doi.org/10.1016/j.radphyschem.2020.109193. (NAAS Rating:7.98)
  1. Gill Raminder Singh, Singh Sukhmeet, Hans Vishavjeet Singh and Mittal Tarsem Chand (2021). Turmeric (Curcuma longa) drying in natural circulation solar dryer: an experimental evaluation. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13765. (NAAS Rating: 7.20)
  1. Prasad Chavan, Kaur Gagandeep, Alam M S and Kumar Mahesh (2021) Mathematical design and performance investigation of evaporator water cooled storage-cum-mobile thermoelectric refrigerator for preservation of fruits and vegetables. J Food Process Engineering, DOI: 10.1111/jfpe.13770 (NAAS Rating: 8.36)
  1. Aslam Raouf, Alam M S, Singh Sandhya, Kumar Satish (2021). Aqueous ozone sanitization of whole peeled onion: Process optimization and evaluation of keeping quality during refrigerated storage. LWT- Food Science and Technology 151:1-10 https://doi.org/10.1016/j.lwt.2021.112183 (NAAS Rating:10.10)
  1. Aslam Raouf, Alam Mohammed Shafiq, Kaur Jaspreet, Panayampadan Afthab Saeed, Dar Owias Iqbal, Kothakota Anjineyulu, and Pandiselvam Ravi (2021). Understanding the effects of ultrasound processing on texture and rheological properties of food. Journal of Texture Studies, DOI: 10.1111/jtxs.12644 (NAAS Rating: 7.90)
  1. Solanki Chandan, Gupta S K and Alam M S (2021). Microwave-assisted dehulling of pigeon pea (Cajanus Cajan). Agricultural Mechanization in Asia, Africa and Latin America 52(1): 2969-2977. (NAAS Rating: 6.17)
  2. Kaur Gurjeet, Kaur Preetinder and Mahal AK (2021) Preserving bioactive quality and colour of novel frozen lemongrass puree tablets. Journal of Food Processing and Preservation.6.e16050, https://doi.org/10.1111/jfpp.16050. (NAAS Rating: 8.61)
  1. Sinha Aeshna, Gill P P S, Jawandha S K, Kaur Preetinder and Grewal S K (2021) Chitosan-enriched salicylic acid coatings preserves antioxidant properties and alleviates internal browning of pear fruit under cold storage and supermarket conditions. Postharvest Biology and Technology Volume182:https://doi.org/10.1016/j.postharvbio.2021.111721. (NAAS Rating: 12.75)
  1. Aslam Raouf, Alam M S, Kaur P (2021) Comparative study on efficacy of sanitizing potential of aqueous ozone and chlorine on keeping quality and shelf-life of minimally processed onion (Allium Cepa L.). Ozone: Science and Engineering DOI: 10.1080/01919512.2021.1904204 (NAAS Rating: 8.60)
  1. Tak Y, Kaur M, Amarowicz R, Bhatia S and Chirag G. (2021).Pulse derived Bioactive Peptides as Novel Nutraceuticals: A Review. International Journal of Peptide Research and Therapeutics. https://doi.org/10.1007/s10989-021-10234-8 (NAAS Rating: 7.50)
  1. Kaur M, Tak Y, Bhatia S, Asthir B, Lorenzo JM, Amarowicz R. (2021). Crosstalk during the carbon–Nitrogen Cycle That interlinks the Biosynthesis,Mobilization and Accumulation of Seed Storage Reserves. Int. J. Mol. Sci. (22) 12032. https://doi.org/10.3390/ijms222112032 (NAAS Rating: 10.56)
  1. Kaur Maninder and Kumar Mahesh (2020) An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A review. Food Reviews Int. 36 (8):761-780. DOI:10.1080/87559129.2019.1683746 (NAAS Rating: 12.04)
  1. Sharma Pallavi, Sharma S R, Dhall R K and Mittal T C (2020) Effect of γ-radiation on post-harvest storage life and quality of onion bulb under ambient condition. J Food Sci Technol 57(7):2534–2544 (NAAS Rating: 7.85)
  1. Pallavi Sharma, Sharma S R, Dhall R K, Mittal T C and Bhatia Surekha (2020) Physio-chemical behavior of γ -irradiated garlic bulbs under ambient storage conditions J Stored Prod Res https://doi.org/10.1016/j.jspr.2020.101629 (NAAS Rating:7.95)
  1. Gayas B, Kaur Gagandeep and Singh A (2020) Ultrasound assisted extraction of apricot kernel oil: effect on physicochemical, morphological characteristics, and fatty acid composition. Acta Alimentaria, Vol. 49 (1), pp. 23–31 DOI: 10.1556/066.2020.49.1.4. (NAAS Rating: 6.55)
  1. Aslam Raouf, Alam M S and Panayampadan Afthab Saeed (2020) Sanitization potential of ozone and its role in postharvest quality management of fruits and vegetables. Food Engineering Reviews. 12(5): 48-67 https://doi.org/10.1007/s 12393-019-09204-0 (NAAS Rating: 10.22)
  1. Alam MS, Singh A and Chavan P (2020) Influence of shape, pre-treatment and drying air temperature on quality of dried aonla. Agric Eng Int: CIGR Journal 22(1): 145-151. (Impact Factor: 0.41/ NAAS Rating: 6.41)
  1. Devgan Kirandeep, Kaur Preetinder, Kumar Nitin and Kaur Amrit Mahal (2020) Development and optimization of colour changing indicator labels for assessing headspace gas concentration of yellow bell pepper (Capsicum annuum L). J Food Safety and Food Quality. Vol 71(6): 135-166. (NAAS Rating: 6.38)
  1. Zalpouri Ruchika, Kaur Preetinder, Kaur Amrit and Kaur Gagandeep (2020) Comparative analysis of optimized physiochemical parameters of dried potato flakes obtained by refractive and convective drying technique. J Food Process Preserv. Vol 45(1) https://DOI: 10.1111/JFPP.15077. (NAAS Rating: 8.61)
  1. Kaur Preetinder, Zalpouri Ruchika, Singh Manpreet and Verma Sahil (2020) Process optimization for dehydration of shelled peas by osmosis and three?stage convective drying for enhanced quality. Journal of Food Processing and Preservation 44(3) DOI: 10.1111/jfpp.14983 (NAAS Rating: 8.61)
  1. Kumar N, Kaur P, Devgan K and Attkan A (2020) Shelf life prolongation of cherry tomato using magnesium hydroxide reinforced bio-nanocomposite and conventional plastic films. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.14379 (NAAS Rating: 8.61)
  1. Singla M, Kumar A, Kaur P and Goraya RK (2020) Respiratory properties of fresh black carrot (Dacus Carota L.) based upon non-linear enzyme kinetics approach. Journal of Food Science and Technology. DOI: 10.1007/s13197-020-04422-5. (NAAS Rating: 9.12)
  1. Kaur G and Goswami T K (2020) Physical and sensory characteristics of low sugar dairy dessert (Rasgulla) developed at different level of coconut sap syrup. Journal of Food Science and Technology. 58: 343–348. (NAAS Rating: 9.12)
  1. Kaur G, Kalia A, and Sodhi H S (2020). Size controlled, time-efficient biosynthesis of silver nanoparticles from Pleurotus florida using ultra-violet, visible range, and microwave radiations. Inorganic and Nano-Metal Chemistry, 50(1): 35-41. (NAAS Rating: 7.51)
  1. Devi J, Bhatia S and Alam MS (2019) Abiotic elicitors influence antioxidative enzyme activities and shelf life of carrot during storage under refrigerated conditions. J. Plant Growth Regulation. DOI: 10.1007/s00344-019-09954-5. (NAAS Rating: 8.05)
  1. Aslam R, Alam MS, Saeed AP (2019). Sanitization potential of ozone and its role in postharvest quality management of fruits and vegetables. Food Engineering Reviews https://doi.org/10.1007/s12393-019-09204-0. Pp 1-20. (NAAS Rating: 10.41)
  1. Kaur Gagandeep, Singh Manpreet and Kaur Preetinder (2019) Effect of operational parameters on physiochemical quality and recovery of spray-dried tomato powder. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.141201-9. (NAAS Rating: 8.61)
  1. Kaur G and Goswami T K (2019). Effect of stevia level on chemical, microbiological and sensory properties of dairy dessert at different storage periods and temperatures. Journal of Food Processing and Preservation. 44: e14293. (NAAS Rating: 8.61)
  1. Sharma S, Kaur Gagandeep and Alam MS (2018). Design, development and evaluation of small scale maize kernel degermer. AMA Agricultural Mechanization in Asia, Africa and Latin America 49(3): 72-78 (NAAS Rating: 6.12)
  1. Prasad Chavan, Singh A K and Kaur Gagandeep (2018) Recent progress in the Utilization of Industrial Waste and By-products of Citrus Fruits: A Review. Journal of Food Process Engineering DOI: 10.1111/jfpe.12895: 1-10. (NAAS Rating: 7.37)
  1. Ummat Viruja Singh, A K and Kaur Gagandeep (2018) Effect of aqueous ozone on quality and shelf life of shredded green bell pepper (Capsicum annuum). Journal of Food Processing and Preservationhttps://doi.org/10.1111/jfpp.13718 (NAAS Rating: 6.79)
  1. Devi J, Bhatia S, Alam M S and Dhillon T S (2018). Effect of calcium and salicylic acid on quality retention in relation to antioxidative enzymes in radish stored under refrigerated conditions. J Food Sci Tech. 55(3):1116–26, https://doi.org/10.1007/s13197-017-3027-4. (NAAS Rating: 7.26)
  1. Devgan Kirandeep, Kaur Preetinder, Kumar Nitin and Kaur Amrit (2018) Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes. J Food Sci Technol. Vol 56: 878– 888 https://doi.org/10.1007/s13197-018- 3548-5. (NAAS Rating: 9.12)
  1. Sharma Rudrakshi, Bhatia Surekha and Kaur Preetinder (2018) Influence of packaging and storage conditions on biochemical quality and enzymatic activity in relation to shelf life enhancement of fresh basil leaf. J Food Sci Technol. 55(8):3199–3211 https://doi.org/10.1007/s13197-018-3250-7. (NAAS Rating: 9.12)
  1. Kaur Gurjeet, Kaur Preetinder and Kaur Amrit (2018) Physico-chemical properties, bioactive compounds and color parameters of coriander puree: effect of pretreatments and freezing. J Food Sci Technol. https://doi.org/10.1007/s13197-018-3272-1. (NAAS Rating: 9.12)
  1. Bhatia S, Kaur B , Phutela U G and Kumar Parminder (2018) Kinetic and thermodynamic behavior of partially purified cellobiase from Humicola fuscoatra MTCC 1409. Ind. J Biochem Biophs.55: 163-172 (NAAS Rating: 6.39)
  1. Kaur G, Kalia A and Sodhi H S (2018). Selenium biofortification of Pleurotus species and its effect on yield, phytochemical profiles, and protein chemistry of fruiting bodies. Journal of Food Biochemistry, 42(2), e12467. (NAAS Rating: 9.65)

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