Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India

Por Shah, Asima, Masoodi, Farooq Ahmad, Gani, Adil, Ashwar, Bilal Ahmad
Publicado no J Food Sci Technol (2016)

Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process

Por Ahmad, Mudasir, Gani, Adil, Hassan, Ifra, Huang, Qingrong, Shabbir, Hassan
Publicado no Sci Rep (2020)

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

Por Ahmad, Mukhtar, Wani, Touseef Ahmed, Wani, S. M., Masoodi, F. A., Gani, Adil
Publicado no J Food Sci Technol (2016)

Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting

Por Wani, Idrees Ahmed, Hamid, Humaira, Hamdani, Afshan Mumtaz, Gani, Adil, Ashwar, Bilal Ahmad
Publicado no J Adv Res (2017)

Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial, and antiproliferative activities

Por Khan, Asma Ashraf, Gani, Adil, Ahmad, Mudasir, Masoodi, Farooq Ahmad, Amin, Furheen, Kousar, Shaheen
Publicado no Food Sci Biotechnol (2016)

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Por Rather, Sajad A., Masoodi, F. A., Akhter, Rehana, Gani, Adil, Wani, S. M., Malik, A. H.
Publicado no J Food Sci Technol (2015)

Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

Por Gani, Adil, Ashwar, Bilal Ahmad, Akhter, Gazalla, Gani, Asir, Shah, Asima, Masoodi, Farooq Ahmad, Wani, Idrees Ahmed
Publicado no Sci Rep (2020)

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Por Rather, Sajad A., Masoodi, F. A., Akhter, Rehana, Rather, Jahangir A., Gani, Adil, Wani, S. M., Malik, A. H.
Publicado no J Food Sci Technol (2016)

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Por Ahmad, Mudasir, Baba, Waqas N., A.Wani, Touseef, Gani, Asir, Gani, Adil, Shah, Umar, Wani, S. M., Masoodi, F. A.
Publicado no J Food Sci Technol (2015)

In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves

Por Shabbir, Hassan, Kausar, Tusneem, Noreen, Sobia, Rehman, Hafeez ur, Hussain, Ashiq, Huang, Qingrong, Gani, Adil, Su, Shiwei, Nawaz, Asad
Publicado no Animals (Basel) (2020)

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

Por Gani, Adil, Broadway, A. A., Ahmad, Mudasir, Ashwar, Bilal Ahmad, Wani, Ali Abas, Wani, Sajad Mohd, Masoodi, F. A., Khatkar, Bupinder Singh
Publicado no J Food Sci Technol (2014)

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Por Jan, Ulfat, Gani, Adil, Ahmad, Mudasir, Shah, Umar, Baba, Waqas N., Masoodi, F. A., Maqsood, Sajid, Gani, Asir, Wani, Idress Ahmed, Wani, S. M.
Publicado no J Food Sci Technol (2015)

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Por Gani, Adil, Broadway, A. A., Masoodi, Farooq Ahmad, Wani, Ali Abas, Maqsood, Sajid, Ashwar, Bilal Ahmad, Shah, Asima, Rather, Sajad Ahmad, Gani, Asir
Publicado no J Food Sci Technol (2015)

Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

Por Muzaffar, Sabeera, Ahmad, Mudasir, Wani, S. M., Gani, Adil, Baba, Waqas N., Shah, Umar, Khan, Asma Ashraf, Masoodi, F. A., Gani, Asir, Wani, Touseef Ahmed
Publicado no J Food Sci Technol (2016)