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Sunil Kumar

sher-e-kashmir university of agricultural sciences & technology of jammu (skuast jammu)

32H指数
116论文数
3.3K被引数
收录论文 25
发表时间
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Cricket protein-based composite film containing Andrographis paniculata leaf extract-based nanoparticles for meat emulsion基于蟋蟀蛋白的复合薄膜，其包含穿心莲叶提取物基纳米颗粒，用于肉乳化液
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err0
errOAAI
errLone, Aunzar Bashir; Kumar, Sunil; Aadil, Rana Muhammad; Hassoun, Abdo; Bhat, Zuhaib F.
err分享
err收藏
Development and characterization of carrageenan-based antibacterial films incorporated with natural melanin pigment from niger seed hulls (Guizotia abyssinica) and their efficacy to enhance the shelf-life of strawberries基于从尼日尔种子外壳（Guizotia abyssinica）中提取天然黑色素色素制备卡拉胶抗菌薄膜的研制与表征及其延长草莓货架期的效果
errFOOD CONTROL
IF6.3
err2025-02-27
err0
PREAI
errKumar, B. T. Sunil; Reddy, Jeevan Prasad; Vanajakshi, V.; Dasalkar, Akshay H.; Yannam, Sudheer Kumar; Hebbar, Umesh H.; Singh, Sridevi Annapurna
err分享
err收藏
Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese
errULTRASONICS SONOCHEMISTRY
IF9.7
err2025-01-01
err0
errOAAI
errLone, Aunzar Bashir; Bhat, Hina F.; Kumar, Sunil; Ait-Kaddour, Abderrahmane; Aadil, Rana Muhammad; Hassoun, Abdo; Bhat, Zuhaib F.
err分享
err收藏
Insect protein-based composite film incorporated with E. purpurea- based nanoparticles augmented the storage stability of parmesan cheese
errHELIYON
IF3.6
err2024-04-01
err1
errOAAI
errSingh, Shubam; Bhat, Hina F.; Kumar, Sunil; Aadil, Rana Muhammad; Abdi, Gholamreza; Bhat, Zuhaib F.
err分享
err收藏
Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles
errULTRASONICS SONOCHEMISTRY
IF9.7
err2023-11-01
err4
errOAAI
errSingh, Shubam; Bhat, Hina F.; Kumar, Sunil; Aadil, Rana Muhammad; Mohan, Maneesha S.; Proestos, Charalampos; Bhat, Zuhaib F.
err分享
err收藏
Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication
errFOOD CHEMISTRY
IF9.8
err2023-10-01
err13
PREAI
errLone, Aunzar B.; Bhat, Hina F.; Kumar, Sunil; Manzoor, Mehnaza; Hassoun, Abdo; Ait-Kaddour, Abderrahmane; Mungure, Tanyaradzwa E.; Aadil, Rana Muhammad; Bhat, Zuhaib F.
err分享
err收藏
Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion
errULTRASONICS SONOCHEMISTRY
IF9.7
err2023-08-01
err10
errOAAI
errSingh, Shavinder; Bhat, Hina F.; Kumar, Sunil; Lone, Aunzar B.; Aadil, Rana Muhammad; Ait-Kaddour, Abderrahmane; Hassoun, Abdo; Proestos, Charalampos; Bhat, Zuhaib F.
err分享
err收藏
Locust protein hydrolysates have the potential to enhance the storage stability of cheese
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2023-01-01
err7
errOAAI
errSingh, Shubam; Bhat, Hina F.; Kumar, Sunil; Manzoor, Mehnaza; Lone, Aunzar B.; Verma, Pawan Kumar; Aadil, Rana Muhammad; Papastavropoulou, Konstadina; Proestos, Charalampos; Bhat, Zuhaib F.
err分享
err收藏
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2022-06-01
err44
PREAI
errBhat, Zuhaib F.; Morton, James D.; Kumar, Sunil; Bhat, Hina F.; Aadil, Rana Muhammad; Bekhit, Alaa El-Din A.
err分享
err收藏
3D printing: Development of animal products and special foods
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2021-12-01
err44
PREAI
errBhat, Zuhaib F.; Morton, James D.; Kumar, Sunil; Bhat, Hina F.; Aadil, Rana Muhammad; Bekhit, Alaa El-Din A.
err分享
err收藏
Processing technologies for improved digestibility of milk proteins
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2021-12-01
err16
PREAI
errBhat, Zuhaib F.; Morton, James D.; Bekhit, Alaa El-Din A.; Kumar, Sunil; Bhat, Hina F.
err分享
err收藏
Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products
errFOOD BIOSCIENCE
IF5.9
err2021-10-01
err34
PREAI
errMahajan, Kanika; Kumar, Sunil; Bhat, Zuhaib F.; Naqvi, Zahra; Mungure, Tanyaradzwa E.; Bekhit, Ala El-Din A.
err分享
err收藏
Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2021-09-24
err16
PREAI
errMahajan, Kanika; Kumar, Sunil; Bhat, Zuhaib F.; Naqvi, Zahra; Jayawardena, Reshan
err分享
err收藏
Effect of processing technologies on the digestibility of egg proteins
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2021-08-06
err32
PREAI
errBhat, Zuhaib F.; Morton, James D.; Bekhit, Alaa El-Din A.; Kumar, Sunil; Bhat, Hina F.
err分享
err收藏
Thermal processing implications on the digestibility of meat, fish and seafood proteins
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2021-08-04
err84
PREAI
errBhat, Zuhaib F.; Morton, James D.; Bekhit, Alaa El-Din A.; Kumar, Sunil; Bhat, Hina F.
err分享
err收藏
Development of composite meat chocolate fortified with calcium and plant extracts
errFOOD BIOSCIENCE
IF5.9
err2021-08-01
err15
errOAAI
errKaur, Manpreet; Kumar, Sunil; Bhat, Zuhaib F.; Bekhit, Alaa El-Din A.; Bhatti, Muhammad A.
err分享
err收藏
Non-thermal processing has an impact on the digestibility of the muscle proteins
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2021-05-03
err15
PREAI
errBhat, Zuhaib F.; Morton, James D.; Bekhit, Alaa El-Din A.; Kumar, Sunil; Bhat, Hina F.
err分享
err收藏
Emerging processing technologies for improved digestibility of muscle proteins
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2021-04-01
err54
PREAI
errBhat, Zuhaib F.; Morton, James D.; Bekhit, Alaa El-Din A.; Kumar, Sunil; Bhat, Hina F.
err分享
err收藏
The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages
errMEAT SCIENCE
IF6.1
err2018-06-01
err52
errOAAI
errKalem, Insha Kousar; Bhat, Z. F.; Kumar, Sunil; Noor, Sabahu; Desai, Ajay
err分享
err收藏
Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products
errMEAT SCIENCE
IF6.1
err2018-05-01
err75
PREAI
errNoor, Sabahu; Bhat, Z. F.; Kumar, Sunil; Mudiyanselage, Reshan J.
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
A
Alaa El‐Din A. Bekhit
H 指数: 73 · 论文数: 453
R
Rana Muhammad Aadil
H 指数: 72 · 论文数: 480
Z
Zuhaib F. Bhat
H 指数: 47 · 论文数: 172
J
James D. Morton
H 指数: 46 · 论文数: 280
A
Abdo Hassoun
H 指数: 41 · 论文数: 167
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