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Nisar A. Mir

engineering and technology

H指数:22

被引数:2,032

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From stone fruit waste to functional bioproducts: Integrated biorefinery strategies for sustainable valorization of Prunus by-products

从仁果废弃物到功能性生物产品：Prunus副产物可持续增值的集成生物精炼策略

Biomass Conversion and Biorefinery

IF4.1

2026-10-020

PRE

Biorefinery approaches for stone fruit processing waste: Integrated recovery of detoxified fractions and bioactive compounds for circular bioeconomy applications

针对核果加工废弃物的生物炼制方法：整合脱毒组分与生物活性化合物的回收以应用于循环生物经济

Food and Bioproducts Processing

IF3.4

2026-05-010

PRE

Ball Milling-Induced Structural and Functional Modifications in Dephenolized Sunflower Protein Isolates

球磨诱导的脱酚向日葵蛋白分离物的结构及功能修饰

Food and Bioprocess Technology

IF5.8

2026-03-230

PRE

Exploring the potential of amaranth proteins: Composition, functional characteristics, modifications, bioactive peptides, and possible applications in food and packaging industries

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2025-03-010

PRE

A review on pulsed electric field modification of proteins: Effect on the functional and structural properties

FOOD BIOSCIENCE

IF5.9

2024-10-014

PRE

Controlled ethanol-mediated polyphenol removal from sunflower meal: Impact on physicochemical, structural, flow-behavior, and functional characteristics of isolated proteins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-09-260

PRE

Encapsulation of resveratrol in alginate microcapsules using internal gelation technique: Fabrication, characterization and release kinetics

使用内部凝胶技术将白藜芦醇包封在藻酸盐微胶囊中: 制备，表征和释放动力学

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-013

OAAI

Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein

FOOD HYDROCOLLOIDS

IF12.4

2023-11-016

PRE

Effect of film forming solution pH on antibacterial, antioxidant and structural characteristics of edible films from modified quinoa protein

FOOD HYDROCOLLOIDS

IF12.4

2023-02-0119

PRE

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-01-0238

OA

Effect of lysozyme infusion, high-intensity ultrasound and controlled thermal treatment on the physicochemical and functional characteristics of Chenopodium album protein isolate based active packaging film

FOOD PACKAGING AND SHELF LIFE

IF10.6

2021-09-018

PREAI

Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates

IF9.8

2021-08-0142

PREAI

Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties

FOOD STRUCTURE-NETHERLANDS

IF5.9

2021-04-0167

PREAI

Direct catalytic synthesis of β-(C3)-substituted pyrroles: a complementary addition to the Paal-Knorr reaction

CHEMICAL COMMUNICATIONS

IF4.2

2021-01-0114

PREAI

Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality

FOOD HYDROCOLLOIDS

IF12.4

2020-06-0164

PREAI

Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics

ULTRASONICS SONOCHEMISTRY

IF9.7

2019-11-0190

OAAI

Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed

FOOD HYDROCOLLOIDS

IF12.4

2019-11-01118

PREAI

Enantio- and Diastereoselective Two-Pot Synthesis of Isoquinuclidines from Glutaraldehyde and N-Aryl (mines with DFT Calculations

JOURNAL OF ORGANIC CHEMISTRY

IF3.6

2019-09-0511

PREAI

Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring

IF9.8

2019-01-01105

PREAI

Nutritional constituents of pseudo cereals and their potential use in food systems: A review

伪谷物的营养成分及其在食品系统中的潜在用途: 综述

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2018-05-0199

PREAI