Bazila Naseer

Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir

H指数:20

被引数:1,365

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Physicochemical characteristics, antioxidant capacity, bioactive compounds, and microbial stability of saffron-based functional beverage stored in glass bottles with and without secondary packaging at ambient conditions

理化特性、抗氧化能力、生物活性化合物以及玻璃瓶装藏红花基功能饮料在有和无二次包装条件下的微生物稳定性

Applied Food Research

IF6.2

2025-10-280

OAAI

Exploring E-nose for sensing flavor profile of indigenous aromatic rice (Mushk Budiji) during storage

探索电子鼻在储存期间对本土芳香米（Mushk Budiji）风味特征的传感应用

Sensing and Bio-Sensing Research

IF4.9

2025-07-050

OAAI

Structural integrity, bioactive components, and physico-chemical characteristics of Kashmiri saffron (Crocus sativus L.) as affected by different drying techniques

Kashmiri藏红花（Crocus sativus L.）的结构完整性、生物活性成分及理化特性受不同干燥技术的影响

FOOD CHEMISTRY

IF9.8

2025-06-010

PRE

Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Flavor profiling and gene expression studies of indigenous aromatic rice variety (Mushk Budiji) grown at different altitudes of Highland Himalayan regions

SCIENTIFIC REPORTS

IF3.9

2024-01-102

OAAI

Storage and post-cold storage evaluation of exotic apple varieties harvested at different maturity levels using destructive and non- destructive techniques

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-01-013

PRE

Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques

FOOD CHEMISTRY-X

IF8.2

2023-10-014

OAAI

Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment

HELIYON

IF3.6

2023-08-0114

OAAI

Exploring modified rice flour and supplementation approach to enhance resistant starch content: Visco thermal and structural characterization

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-07-011

PRE

Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors

FOOD CHEMISTRY-X

IF8.2

2023-06-0140

OAAI

Walnut fruit: Impact of ethylene assisted hulling on in vitro antioxidant activity, polyphenols, PUFAs, amino acids and sensory attributes

FOOD CHEMISTRY

IF9.8

2023-03-019

PRE

Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2022-11-299

Spray dried apple powder: Qualitative, rheological, structural characterization and its sorption isotherm

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-08-0115

OAAI

The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit

FOOD BIOSCIENCE

IF5.9

2022-08-0129

PRE

Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annum L.)

FOOD SCIENCE & NUTRITION

IF3.8

2022-07-155

Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-07-074

PRE

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

SCIENTIFIC REPORTS

IF3.9

2022-06-235

OAAI

Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage

FOOD BIOSCIENCE

IF5.9

2021-08-015

PREAI

Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

SCIENTIFIC REPORTS

IF3.9

2021-06-0810

OAAI

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

高直链淀粉大米与羧甲基纤维素复配制备低血糖指数无麸质保质型曲奇饼干的探索

BRITISH FOOD JOURNAL

IF4.2

2021-06-012

PRE

Bazila Naseer

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